Recipe Change up..
 

I am getting tired of our lunch and dinner menu's at home..lol.. so I thought I would see if anyone has some good quick and easy recipes for lunch and dinner?

Anyone have a quick and simple lasagna recipe?

My easy no fail recipe is Stouffers.:p

I make these often.

This one is a no-brainer...very easy and tasty.

Reuben Sandwich II
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 4 servings

INGREDIENTS:
2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef 8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing

DIRECTIONS:
1. Preheat a large skillet or griddle on medium heat.
2. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.


I love quiche and right now this one is my fav.
Spinach Quiche

INGREDIENTS:
1/2 cup butter
3 cloves garlic, chopped 1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.



This takes a little time to prepare but it makes tons and you won't have to cook lunch or dinner the following day. :thumbup:

Antipasto Pasta Salad

INGREDIENTS:
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar 2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

DIRECTIONS:
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.



This is the easiest dessert ever.
Peach Cobbler Dump Cake I
INGREDIENTS:
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix 1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes.

I get most of my recipes from Allrecipes.com. Here is one for easy lasagna.


Easy Lasagna I
Submitted by: Susan
Rated: 4 out of 5 by 179 members Yields: 8 servings

"Mushrooms, onions and ground beef in a ready-made pasta sauce are layered with cottage cheese, ricotta cheese and Parmesan between uncooked lasagna noodles. Sprinkle mozzarella over the top and bake. It's that simple!"

INGREDIENTS:
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese 1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

DIRECTIONS:
1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
2. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Pot Roast & Beef Stew
On the weekend, when I have more time, I cook a roast with potatoes, carrots, and onions, either in the oven or in the crockpot. I use a larger roast and more vegetables than we can eat at one meal.

Then the next day, I throw the leftover roast, vegetables and gravy in a pot with a can of V8 juice. Mmmmmm....the best vegetable beef stew EVER!

Spaghetti
I make spaghetti starting with a can or jar of spaghetti sauce. I saute some onions and fresh garlic, throw in some fresh mushrooms, and fresh herbs (oregano and parsley) and simmer. It almost tastes homemade and it doesn't take long at all.

Frito Chili Pie
My hubby loves frito chili pie - horrible on the cholesterol - but I fix it occasionally. I buy the lowest fat canned chili with no beans. I heat the chili in the microwave and then in a bowl put a layer of fritos, a layer of chili, a layer of shredded cheese, and then repeat. I pop the bowl in the microwave for a few secs to melt the cheese on top.

Breakfast for Dinner
We sometimes have breakfast at dinner - bacon, eggs, and toast. We also fix waffles at supper occasionally. One of my favorite quick suppers is scrambled egg sandwiches. My hubby likes his egg fried :rolleyes:. I use only bread and miracle whip - but in summer there is nothing like a good, right out of the garden, fresh tomato on a scrambled egg sandwich. I know it sounds gross, but it is GREAT!

Pinto Beans
Sort out bad beans and rocks and soak beans overnight. Cook in a crockpot or on the stove seasoned with a ham hock. We fry potatoes and make cornbread to go with the beans.

Chicken Stew
Boil some chicken pieces, cool, and take meat off bone. Chop onions, carrots, garlic, potatoes, and celery (or any veges you like) and boil in chicken broth till soft. Add chicken and a can (or two) of italian seasoned tomatoes and simmer till flavors blend.

Chicken and Dumplings
Boil a chicken, cool, and debone. Cut canned biscuits into fourths (don't use flakey buiscits). Add fresh herbs to chicken broth (thyme, rosemary, sage) and bring to a boil. Drop biscuits into broth and simmer on low (uncovered) till biscuits are done, about 30 mins. You can add a bit of cornstarch or bisquick or pancake mix to thicken the broth if you like.

I've learned that using fresh herbs makes all the difference in the world, no matter what you are cooking.

As you can see, I'm a quick cook - I don't have much time in the evenings.

We use hamburger helper for Lasagna! :D


My easiest recipe is throw a couple chicken breast in a small crockpot with BBQ sauce *any kind works) for about 4 hrs. When its done, throw some rice on the stove and open some sort of canned veggie and microwave it.

Great thread....I will have to post some recipes in a few....:dribble:

yummy... love those ideas...!
Hubby is going to LOVE this... he LOVES LOVES Chili... I guess it's a Texas thing..lol...

Now if you want a good dessert that's easy, buy an angel food cake, cut it in half, then either break or slice 1/2 of the cake and put in the bottom of a 13x9x2 cake pan, then make up a small instant vanilla pudding and spread over the layer of cake, then slice the other half of the cake and lay over the vanilla pudding, then make up a small chocolate instant pudding and spread over the 2nd layer of cake, then spread an 8 oz cool whip over the top..you can sprinkle some nuts on top if you want..refrigerate for a couple hours and it's ready..

Oh that sounds soooo good!:dribble:

LOL it's heavenly..I made up a batch of it lastnight...I'm thinking, next time, I'm going to try the instant banana and chocolate pudding, what you think??

My FAVORITE easy recipe that can be made for lunch or dinner:

Italian Sausage Soup:

8 ounces hot or sweet turkey Italian sausage
2 cups fat-free chicken broth
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
1/4 cup uncooked small shell pasta
2 cups bagged baby spinach leaves (I sometimes use frozen)
2 tbs Parmesan or Romano cheese
2 tbs chopped fresh basil

1) Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain, return to pan.

2) Add broth, tomatoes and pasta to pan, and bring to boil over medium heat. Cover, reduce heat, and simmer for 10 minutes or until pasta is done. Remove from heat, stir in spinach until wilted. Sprinkle with cheese and basil.

So good and easy! I make this once a week during the winter. I got it from Cooking Light so it is healthy, too.

A really easy one is English Muffin Pizza:
English Muffins
Tomato/Pizza Sauce
Cheese
Toppings (olives, turkey peperoni, etc)
Stick in the oven until cheese is melted

Voila! My husband's specialty.;)

Enjoy!

Has anyone ever made hot brown sandwiches? I have a recipe and been wanting to make it but procrastonation has gotten the better of me

i love these.. must try them..

Yep, I think it IS a Texas thing!!! And yes, your hubby will love it - mine would eat it 2 or 3 nights a week :eek: if I would let him. Thank goodness I'm in control of dinner or he would already be dead from clogged arteries! :thumbdown

lol... awww... poor hubby... :D ...

can i get your recipe for this:

Pot Roast & Beef Stew
On the weekend, when I have more time, I cook a roast with potatoes, carrots, and onions, either in the oven or in the crockpot. I use a larger roast and more vegetables than we can eat at one meal.

Then the next day, I throw the leftover roast, vegetables and gravy in a pot with a can of V8 juice. Mmmmmm....the best vegetable beef stew EVER!

I'm learning how to cook and i love stews w/ lots of potatoes and carrots

Instead of Hamburger Helper, try this:

You'll need 1 pound of ground beef (or turkey or venison), one box of Velveeta Shells n Cheese, water, milk, and a little ketchup.

Brown meat and drain
Add 2 cups water, 1 cup milk, 1/3 cup ketchup (I actually use less than this, about 1/4 cup - not fond of ketchup), and shells.
Bring to simmer, cover and cook 10 minutes til shells are tender and liquid absorbed.
Remove from heat, add cheese from packet, stir to combine and serve.

My family likes this much better than Hamburger Helper.


Another sorta quick one:

1 pound ground beef, jar of spaghetti sauce of your choice, jumbo pasta shells, ricotta cheese, and shredded mozarella cheese. Preheat oven to 350.

Bring water in a pot to boil then add pasta shells. While the shells are cooking, brown and drain the meat. Add spaghetti sauce to meat. When shells are done, drain and rinse in cool water. Once drained, using a small teaspoon, spoon some ricotta cheese into the shell, top with the meat/sauce mixture, and place in baking dish (spray with Pam or other non-stick cooking spray). Continue until all shells are stuffed. Top with mozarella cheese, put in oven and cook for 15 minutes or until heated through and cheese has melted. Serve with salad or green beans and garlic bread/toast.

Weeeeelllll. I really don't have a recipie :) but I'll try to tell you how I do it.

I use a dutch oven (a large heavy pan with a lid that you can put in the oven). I dust each side of the roast with a little flour, salt and pepper. I put a little oil in the bottom of the dutch oven (on top of the stove) and brown each side of the roast. Then I put some water in the pan, about 3 inches deep. Then I peel potatoes and carrots and cut them up so they are laying on top of the roast. Actually I tuck some around the roast against the sides of the pan. I put as many as will fit in my pan. Don't put them on the bottom or they may stick. I cut up a big onion and lay it on top. I turn up the fire so that the water in the pan begins to boil, then I put the roast in the oven on 250 for about 4 hours. The longer and lower temp you cook the roast the more tender it will be. I wouldn't cook it any longer than four hours though, because it may dry out.

When I take the roast and vegetables out of the pan, I thicken the juices that remain in the bottom of the pan with some cornstarch and water. Sometimes I add an envelope of brown gravy mix, but you will also need to thicken with cornstarch or flour.

The next day I cut up all the leftover roast and vegetables into a pan. I throw the gravy into the pan and pour a large can of V8 juice, enough to cover the roast and vegetables. I simmer this for about 30 minutes and then you have beef stew. It is even better the next day - if there is any left :)

I make "Gourmet" Panini typ sandwiches, and DH loves them! They're easy and pretty fast. You can change it up with whatever ingredients you have on hand.

Mayo: Mix 1/2 Cup Miracle whip with 2 tsp. fresh chopped basil and a little worcestershire sauce, set aside.

Put 1 chicken breast between 2 pieces of plastic wrap, and roll out with rolling pin, until 1/4-1/2" thick. Season on both sides with salt & pepper. Repeat with second piece of chicken.Grill or fry in a little olive oil on both sides until browned and cooked through.

Meanwhile, slice up red onions into wedges, & zucchini into thin round slices (cut at an angle to make slices bigger). Saute in olive oil over medium-high heat until just tender, add 1 T. red wine vinegar and toss.

Get the big boule of crusty peasant bread, sliced. Spread the mayo on a piece of bread, and put dry-side down into pan to grill. Top with thin sliced provolone cheese, the chicken breast, onion, zucchini, and roasted red peppers from a jar, and add another layer of cheese. Put the sandwich top on (using more mayo between the bread and the cheese), and grill on both sides, pressing down firmly with a spatula until the sandwich is all melty and heated through.

OMG Suzy...that sounds yummy. I am coming to your house for lunch. What time - LOL!! :p :p

I made the roast today. I cooked it in a heavy pan in the oven. Like I said above I coated the roast with flour and browned it in the pan and put in 2 cups of water. Salt and pepper also. I cut up onions, potatoes, and carrots and threw them around and on top of the roast. I heated everything on top of the stove so that the 2 cups of water was boiling and then I put it in the oven on 275 for 5 hours.

Man o man is it ever gooooood! Tomorrow I'll cut up all the leftovers and throw in the gravy and V8 juice and have the best beef stew.

I've never heard of them but I love sandwiches. What are they?

that sounds soooooo good right now...lol we are having sirloin chops on the grill today:D YUUMY!!

I got this one in an e-mail today!! Im goingot give it a try!!


Ingredients:


1 loaf (11.75 ounces) Pepperidge Farm® Frozen Mozzarella Garlic Cheese Bread
1/2 cup Prego® Traditional Italian Sauce OR Prego® Organic Tomato & Basil Italian Sauce
12 (1/2 ounce each) or 6 (1 ounce each) frozen meatballs


Directions:
Heat the oven to 400°F.

Remove the bread from the bag. Place the frozen bread halves, cut-side up, on an ungreased baking sheet. (If the bread halves are frozen together, carefully insert a fork between halves to separate.) Place baking sheet on the middle oven rack.

Bake for 10 minutes or until it's hot.

Heat the sauce and meatballs in a 2-quart saucepan over low heat. Cook and stir for 20 minutes or until the meatballs are heated through.

Place the meatballs onto the bottom bread half. Top with the remaining bread half. Cut into quarters.

Anytime, Caren! Let me know when you'll be here so I can be sure to have everything on hand ;)