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ILOVESCIEN
I sometimes cook in my kitchen and make a small amount of food, just enough for my parents, and if they like it sometimes I get to make it for dinner. Can anyone give me a simple recipe, it would be greatly appreciated! Thanks!
Thanks, but I don't want something simple like "mac and cheese" or "ramen noodles" I love to cook. I love to actually cook food, not just throw in some water, contents of the package, and microwave for 30 seconds. I aspire to someday become one a great chef, and own one of the most celebrated restaurants. Thank you for your answers, but I would like some real recipes, not just "Mac and cheese" sorry.
Answer
Shrimp Florentine Stir-Fry
Serves 4
This quick and easy recipe should be ready for the table in about 10 minutes. Be sure to use the packaged triple-washed spinach. It's quick, tasty and if you want sand in your food go to the beach.
1 Tbsp. olive oil
1 lb. uncooked peeied medium shrimp
4 Cups lightly packed spinach leaves
1 14 oz. can baby corn nuggets, drained
1 & 1/4 Cup coarsely chopped drained roasted red bell peppers
1 & 1/2 tsps. chopped fresh tarragon leaves (or 1/2 tsp. dried)
1/2 tsp. granulated garlic
Lemon wedges
Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil and rotate to coat side.
Add shrimp and stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes until spinach is wilted.
Serve with lemon wedges.
Chicken Cordon Bleu with Balsamic Sauce
Serves 4
1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach
In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.
Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.
Place spinach on plates & top with chicken. Now the very special part - drizzle with the warm balsamic sauce.
Steak & Spinach Roll-Up Roast
Serves 4
Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.
8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt
Pre-heat oven to 375F.
ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.
Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.
For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.
Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.
Speedy Salmon with Mustard-Dill Sauce
Serves 4
How about 15 minutes to a gourmet-quality seafood dish? Everyone will love this even if it is healthful.
1 & 1/2 lbs salmon filet cut into 4 pieces
2 medium garlic cloves, pressed
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1/4 cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste
Preheat a 12-inch stainless steel skillet on medium high heat for about 2 minutes. Meanwhile rub salmon with 1 Tbsp of lemon juice and season with a little salt and white pepper.
When the pan is hot place salmon skinned side up in the hot pan, and cook for about 2-3 minutes. Turn, remove the skin and cook for another 2-3 minutes on that side. This stovetop searing method requires no liquid in the pan.
Plate the salmon.
Quickly - and carefully - wipe the hot pan with a paper towel and return to the burner. This removes excess oil and crispies from the pan but it retains the flavor to enhance your sauce.
Add garlic and stir for 30 seconds. Add mustard, and whisk in 2 Tbsp lemon juice, broth, honey, salt and pepper.
Cook on high heat for 1 minute to reduce slightly and add dill. Pour over the salmon and serve.
Yeah, you have to keep moving but 15 minutes, start to finish, is definitely do-able.
Penne Pasta with Lemon & Sun-Dried Tomatoes
Serves 4
9 oz. penne
3 Tbsp. olive oil
3 strips chopped bacon, chopped
1 onion, chopped
1/3 Cup lemon juice
1 Tbsp. thyme leaves
I Cup chopped sundried tomatoes
1/2 Cup pine nuts, toasted
Add pasta to a large pan of rapidly boiling water and cook until just tender (but not soggy); drain.
Heat oil in a saute(frying) pan. Add bacon and onion; stir over medium heat until bacon is brown and onion has softened (about 4 minutes).
Add pasta to pan with lemon juice, thyme, tomato and pine nuts. Stir over low heat for 2 minutes or until heated through.
Pounded Chili Chops
Serves 4
Here's a great one for the grill-guy or gal.
And we really do mean pound the chops with the mixture already in place; it infuses the meat with more of the delicious flavor.
1 Tbsp. chili powder
1/2 tsp. ground cumin
2 cloves garlic, pressed or minced
1/2 cup minced onion
2 Tbsps. vegetable oil
4 boneless center-cut pork loin chops (about 11/4 lbs. total)
2 medium-size ripe avocados pitted, peeled, and sliced
Cilantro sprigs
Orange wedges
Mix chili powder, cumin, garlic, onion, and oil. Spread about 1 Tbsp. of this chili mixture on each side of each chop. Place each chop between 2 sheets of plastic wrap. With a kitchen mallet pound firmly but gently all over to a thickness of about 1/4 inch.
Place pork on a lightly oiled grill 4 to 6 inches above a solid bed of hot coals or over high heat on a gas grill. Close lid on gas grill. Cook, turning once, until pork is well browned on both sides and no longer pink in center; cut to test (5 to 6 minutes).
Serve pork with avocados; garnish with cilantro sprigs and orange wedges. Squeeze orange juice over meat and avocado to taste.
Shrimp Florentine Stir-Fry
Serves 4
This quick and easy recipe should be ready for the table in about 10 minutes. Be sure to use the packaged triple-washed spinach. It's quick, tasty and if you want sand in your food go to the beach.
1 Tbsp. olive oil
1 lb. uncooked peeied medium shrimp
4 Cups lightly packed spinach leaves
1 14 oz. can baby corn nuggets, drained
1 & 1/4 Cup coarsely chopped drained roasted red bell peppers
1 & 1/2 tsps. chopped fresh tarragon leaves (or 1/2 tsp. dried)
1/2 tsp. granulated garlic
Lemon wedges
Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil and rotate to coat side.
Add shrimp and stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes until spinach is wilted.
Serve with lemon wedges.
Chicken Cordon Bleu with Balsamic Sauce
Serves 4
1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach
In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.
Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.
Place spinach on plates & top with chicken. Now the very special part - drizzle with the warm balsamic sauce.
Steak & Spinach Roll-Up Roast
Serves 4
Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.
8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt
Pre-heat oven to 375F.
ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.
Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.
For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.
Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.
Speedy Salmon with Mustard-Dill Sauce
Serves 4
How about 15 minutes to a gourmet-quality seafood dish? Everyone will love this even if it is healthful.
1 & 1/2 lbs salmon filet cut into 4 pieces
2 medium garlic cloves, pressed
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1/4 cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste
Preheat a 12-inch stainless steel skillet on medium high heat for about 2 minutes. Meanwhile rub salmon with 1 Tbsp of lemon juice and season with a little salt and white pepper.
When the pan is hot place salmon skinned side up in the hot pan, and cook for about 2-3 minutes. Turn, remove the skin and cook for another 2-3 minutes on that side. This stovetop searing method requires no liquid in the pan.
Plate the salmon.
Quickly - and carefully - wipe the hot pan with a paper towel and return to the burner. This removes excess oil and crispies from the pan but it retains the flavor to enhance your sauce.
Add garlic and stir for 30 seconds. Add mustard, and whisk in 2 Tbsp lemon juice, broth, honey, salt and pepper.
Cook on high heat for 1 minute to reduce slightly and add dill. Pour over the salmon and serve.
Yeah, you have to keep moving but 15 minutes, start to finish, is definitely do-able.
Penne Pasta with Lemon & Sun-Dried Tomatoes
Serves 4
9 oz. penne
3 Tbsp. olive oil
3 strips chopped bacon, chopped
1 onion, chopped
1/3 Cup lemon juice
1 Tbsp. thyme leaves
I Cup chopped sundried tomatoes
1/2 Cup pine nuts, toasted
Add pasta to a large pan of rapidly boiling water and cook until just tender (but not soggy); drain.
Heat oil in a saute(frying) pan. Add bacon and onion; stir over medium heat until bacon is brown and onion has softened (about 4 minutes).
Add pasta to pan with lemon juice, thyme, tomato and pine nuts. Stir over low heat for 2 minutes or until heated through.
Pounded Chili Chops
Serves 4
Here's a great one for the grill-guy or gal.
And we really do mean pound the chops with the mixture already in place; it infuses the meat with more of the delicious flavor.
1 Tbsp. chili powder
1/2 tsp. ground cumin
2 cloves garlic, pressed or minced
1/2 cup minced onion
2 Tbsps. vegetable oil
4 boneless center-cut pork loin chops (about 11/4 lbs. total)
2 medium-size ripe avocados pitted, peeled, and sliced
Cilantro sprigs
Orange wedges
Mix chili powder, cumin, garlic, onion, and oil. Spread about 1 Tbsp. of this chili mixture on each side of each chop. Place each chop between 2 sheets of plastic wrap. With a kitchen mallet pound firmly but gently all over to a thickness of about 1/4 inch.
Place pork on a lightly oiled grill 4 to 6 inches above a solid bed of hot coals or over high heat on a gas grill. Close lid on gas grill. Cook, turning once, until pork is well browned on both sides and no longer pink in center; cut to test (5 to 6 minutes).
Serve pork with avocados; garnish with cilantro sprigs and orange wedges. Squeeze orange juice over meat and avocado to taste.
What are some easy, but healthy dinner ideas for my husband and I?
hey.GiRL.h
My husband and I are newlyweds, trying to stay healthy. We both work full time jobs, so it's hard to plan ahead or make meals that take alot of prep and cook time.
So basically, I'm looking for quick & easy dinners that are healthy or low in calories/fat.
Please dont give me websites for recipes. I dont have time to browse them. Just shoot me some good recipes. Thanks =)!!
Come on people, I need more recipes!!!
Answer
Sesame Chicken
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent.
6 servings 21 min 5 min prep
6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn't feeling too motivated. I love crock pot cooking!
4-6 servings ½ day 10 min prep
1-2 lb boneless skinless chicken breasts
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion, sliced
4-6 hamburger buns
Remove all visible fat from the chicken and toss it in the crock pot.
Place the onion slices on top of the chicken.
Pour the barbecue sauce over top.
You may not need the entire jar, just enough to cover the chicken.
Cook it on LOW for 8 hours or until the chicken is nice and tender.
Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
Voila!
An easy weeknight meal that doesn't heat up your kitchen in the summertime!
I love this with potato chips and a carrot and raisin salad.
Chicken Scaloppine With Lemon Sauce (Low Fat)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I have served this many times in the past at my dinner parties and always receive rave reviews, the chicken alone even by itself is very good, the capers are only optional if you are a lover of capers then add them in as it really adds to the flavour of this dish, I would strongly suggest to double the sauce I most always do and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is very good!
4 servings 35 min 25 min prep
4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
seasoning salt
olive oil (for frying)
2 tablespoons butter (optional)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers (or to taste) (optional)
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped
In a small bowl, whisk together mustard and eggs; set aside.
Combine the dry bread crumbs, poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts in egg/mustard mixture (shake off any excess egg).
Then coat well with the crumb mixture.
Heat the oil with 2 tablespoons butter(if using) in a frypan.
Saute the chicken for 5 minutes on each side, or until it is no longer pink inside. Remove and transfer to a plate to keep warm.
In the same pan add in the broth, lemon juice, capers (if using) and 1/4 teaspoon salt (or to taste) bring to a boil, scraping brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.
Delicious!
Black Bean and Tortilla Bake
6 servings 35 min 5 min prep
1 garlic clove, minced
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped green onions
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (I used fat free)
Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.
Sesame Chicken
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent.
6 servings 21 min 5 min prep
6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn't feeling too motivated. I love crock pot cooking!
4-6 servings ½ day 10 min prep
1-2 lb boneless skinless chicken breasts
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion, sliced
4-6 hamburger buns
Remove all visible fat from the chicken and toss it in the crock pot.
Place the onion slices on top of the chicken.
Pour the barbecue sauce over top.
You may not need the entire jar, just enough to cover the chicken.
Cook it on LOW for 8 hours or until the chicken is nice and tender.
Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
Voila!
An easy weeknight meal that doesn't heat up your kitchen in the summertime!
I love this with potato chips and a carrot and raisin salad.
Chicken Scaloppine With Lemon Sauce (Low Fat)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I have served this many times in the past at my dinner parties and always receive rave reviews, the chicken alone even by itself is very good, the capers are only optional if you are a lover of capers then add them in as it really adds to the flavour of this dish, I would strongly suggest to double the sauce I most always do and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is very good!
4 servings 35 min 25 min prep
4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
seasoning salt
olive oil (for frying)
2 tablespoons butter (optional)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers (or to taste) (optional)
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped
In a small bowl, whisk together mustard and eggs; set aside.
Combine the dry bread crumbs, poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts in egg/mustard mixture (shake off any excess egg).
Then coat well with the crumb mixture.
Heat the oil with 2 tablespoons butter(if using) in a frypan.
Saute the chicken for 5 minutes on each side, or until it is no longer pink inside. Remove and transfer to a plate to keep warm.
In the same pan add in the broth, lemon juice, capers (if using) and 1/4 teaspoon salt (or to taste) bring to a boil, scraping brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.
Delicious!
Black Bean and Tortilla Bake
6 servings 35 min 5 min prep
1 garlic clove, minced
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped green onions
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (I used fat free)
Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.
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