What are people's favroutie recipes for a quick tasty dinner?

does anyone have any really good recipes for nice quick dinners? I am getting bored of everything I cook for myself and my boyfriend when I get in from work each night, I'd really appreciate any good suggestions!What are people's favroutie recipes for a quick tasty dinner?
get some roast beef in the deli section of the grocery store and pick up a couple of cans of Swanson's beef gravy. Heat them together. Pour over toast and/or mashed potatoes.. good stuff!What are people's favroutie recipes for a quick tasty dinner?
stir fry! chop some meat... fry is off then whap some chopped veg in there and some herbs and spices...
BEANS ON TOAST
Chicken with Mozzarella..





2 Chicken Breasts flattened


Jar of Tomato and Basil Pasta sauce


Round of Mozzarella cheese


6 slices of streaky Pancetta


Few Basil leaves








Fry Chicken in Olive oil, 3-4 Min's each side.


Heat pasta sauce in a saucepan. Then pour sauce into oven proof dish. Pop chicken on top of the sauce, then lay slices of the cheese on top of the chicken with the basil leaves and last of all top with the pancetta. Place under a hot grill until crisp and bubbling.. Serve with warm crispy bread and salad..





Really easy and quick to make and totally delish!!!
www.foodnetwork.com has tons of great recipes. Rachel Ray is famous for her quick meals.
Try marinading a couple of good pork chops in a mix of two spoons honey, one spoon grain or English mustard, for fifteen minutes, grill them under a medium heat for about ten minutes each side (don't worry if the marinade starts to brown and/or bubble, it's meant to) then serve with sugar snap peas and new potatoes tossed in a little butter and mint sauce.





For vegetarians or just a non-meat option, lentils Provencal is dead easy: cook about 200 grams of lentils (puy lentils are best) as per the packet instructions but adding a pinch of mixed herbs and half a small red onion cut into chunks. Meanwhile in a frying pan, fry the other half of the onion, diced, and a clove of garlic, finely chopped then when they're golden add a tin of chopped tomatos, some herbs (dried is fine; try thyme, oregano or just mixed herbs) and seasoning to taste. I like to add a very small pinch of chilli flakes too. Once the tomato mixture starts to bubble, let it do so for about five minutes then drain the lentils, add them to the tomato mixture and stir together. Serve either on its own or with a green salad.





Both of these recipes take about twenty minutes, tops!
Quickest and simplest is a jacket potato, as you can put so many different fillings in and, with a salad, it's a nourishing and filling meal.


otherwise, eggs are so versatile and easy to use - omelettes can have any number of fillings.


You're probably tired after coming in from work so the kitchen staples - eggs and potatoes - can be used in so many different ways and you can put a good dinner on the table in fifteen minutes!
In a pan,melt some margarine,and then add sliced up thin ham and some chopped garlic. Saute that for a minute or two,then pour in 10 ounces of double cream,and leave to cook on a low heat,stirring from time to time until it thickens. Prior to this,bring a pot of water to the boil,and add pasta. Cook the pasta to your liking,then drain. Add the pasta to the cream sauce,and mix together while still over a low heat. Et voila! A lovely,filling pasta dinner!
Pasta carbonara- quick and tasty. Put your pasta on to boil. Cut up prosciutto or smoked bacon (I prefer bacon) into strips, briefly fry in some olive oil, then add some butter and half a glass of white wine to the pan and combine the juices- let it simmer a couple of minutes.


Separate 3 or 4 egg yolks into a bowl (I use 4 for 2 people), mix the yolks with some grated cheese and some ground black pepper.


Drain and tip the cooked pasta in the pan with the prosciutto/bacon (turn the heat low or off), then add the egg and cheese mixture and mix well. Serve with garlic bread (optional) and a big glass of dry white wine. Easy and delicious!
I have zillions of recipes for more email me... ShariPamperedChef@si.rr.com





Chiles Rellenos Chicken





2 boneless, skinless chicken breasts


1 lime, cut in half crosswise


1 egg white


1 garlic clove, pressed


½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)


½ can (4 oz) whole green chiles, drained and cut into strips


2 Tbsp shredded Monterey Jack cheese


1 tsp snipped fresh cilantro


Prepared salsa (optional)





1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.


2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.


3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.


4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.





Yield: 2 servings





Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g





Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)





Cook’s Tips


The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.


The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.


Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.





Hawaiian Turkey Burgers


Ingredients:


1 pound ground turkey


1/2 cup dry bread crumbs


1/2 cup chopped red or green bell pepper


1/2 cup thinly sliced green onions


1 teaspoon finely chopped fresh ginger root


1 can (8 ounces) pineapple slices, reserving 1/4 cup juice


1/2 teaspoon salt


1 cup teriyaki sauce


4 hamburger buns








Directions:


1.In Classic Batter Bowl, combine ground turkey, bread crumbs, bell pepper, green onion, ginger root, 1/4 cup reserved pineapple juice and salt; mix gently but thoroughly. Form meat mixture into four 1/2-inch-thick patties.


2.Grill over medium coals 10-12 minutes or until meat is no longer pink and internal temperature reaches 165°F. Use Barbecue Turner to turn burgers once during cooking. Baste with teriyaki sauce using Barbecue Basting Brush during last 2 minutes of grilling.


3.Grill pineapple slices 5 minutes, basting with teriyaki sauce. Grill buns to warm; remove using Barbecue Tongs. Serve burgers on buns; top with pineapple slice.


Yield: 4 servings





Nutrients per serving: Calories 250, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 48 g, Protein 10 g, Sodium 2050 mg, Fiber 1 g





©The Pampered Chef, Ltd. 2006





Honey Mustard-Glazed Turkey Breast


Ingredients:


1 bone-in turkey breast half (2 1/2-3 pounds)


1 can (14 1/2 ounces) chicken broth


1/3 cup honey


1/4 cup Dijon mustard


1/4 cup cold water


2 garlic cloves, pressed


1 tablespoon cornstarch


1 teaspoon paprika


1/4 teaspoon coarsely ground black pepper








Directions:


1.Preheat oven to 350°F. Lightly spray Square Baker with nonstick cooking spray. Place turkey breast into baker.


2.In Small Batter Bowl, combine chicken broth, honey, mustard, water, garlic, cornstarch, paprika and black pepper; whisk until smooth using Nylon Spiral Whisk. Pour mixture over turkey breast.


3.Bake, uncovered, 1 1/2-2 hours, basting every 20 minutes using Baster until Pocket Thermometer inserted into thickest part of breast registers 170°F and juices run clear.


4.Remove turkey breast from baker; place on Cutting Board and loosely tent with aluminum foil. Let stand 10 minutes before carving. Pour honey mustard sauce into gravy boat; thin sauce with hot water to desired consistency, if necessary. Carve turkey into thin slices; serve with sauce.


Yield: 6 servings





Nutrients per serving: Calories 400, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 125 mg, Carbohydrate 18 g, Protein 48 g, Sodium 660 mg, Fiber 0 g





©The Pampered Chef, Ltd. 2006





Shepards Pie





Prep 25 min Cook 25-30 min





1 lb lean ground beef


½ cup onion, chopped


1 garlic clove pressed


1/4 tsp ground black pepper


½ tsp salt


½ tsp dried thyme


2 cups frozen veggie blend (such as mixed veggies or peas %26amp; carrots)


1 jar (12 oz) beef gravy


4 servings (about 2 cups hot prepared instant potatoes (plus ingredients to make)


2 ounces of cheddar cheese, shredded (1/2 cup)





1. Preheat oven to 375 degrees.


2. Chop onion using food chopper. Heat 10” skillet over medium heat. Add beef, onion and garlic, pressed with garlic press. Cook 8-10 minutes until no longer pink; drain. Stir in seasonings. Add veggies and gravy to pan. Bring mixture to a boil; spoon into oval baker. (I used the deep dish baker and it works fine)


3. Prepare potatoes according to package microwave directions in 2 Qt covered microcooker. After cooked shred ½ of cheese over potatoes using deluxe cheese grater; mix lightly. Spoon potatoes into Easy Accent Decorator fitted with open star tip. Pipe potatoes around edge of stone over meat mixture.


4. Bake 25-30 minutes or until thoroughly heated. Remove from oven. Shred remaining cheese over potatoes; let stand 5 minutes before serving.
its quick,sometimes tasty and easy to make.....MICROWAVE FOOD....theres some really good dishes on the menu nowadays!!....and there less time consuming..good luck
Buy some fresh (live) Clams, flat leaf parsley, cherry tomatoes (cut them in half), green chillis, red onions (chop roughly - big pieces are good) and Fresh Parmesan.





Boil some good spaghetti. While this is boiling saute the onions in olive oil, add the tomatoes and a few chillis, (we like lots but others don't - vary according to your taste) add wine or some light stock.





Set the table, decant a bottle of Italian wine, light a few candles and put some Italian music on the stereo.





The Spaghetti is nearly ready after this, take a strand and test, if it is softening but still firm in the middle (i.e. not quite done) this is the time to add the parsley (ripped not chopped) to the sauce. Don't season, the clams are the seasoning. Add the clams (discarding those which don't close when tapped with a spoon) and put on the lid, make sure it stays on but there is a small amount of room for steam to escape (a glass one is ideal as you can see when the clams have opened), the clams will cook in the steam in 1-2 minutes.





Drain the spaghetti. When all the clams have opened (or in 2+ minutes if you have a non see-through lid) stir in the spaghetti and put a few pinches of cracked black pepper.





Serve in warmed bowls with crusty bread and grate Parmesan over the lot (italian purists will want to kill me for that suggestion but it just tastes so good...)





Enjoy.
Take a look at the answers given to Sainsburys multiplicity of recent questions - you're bound to find something there without any other research on your part.