Need a good dinner recipe, will choose best answer!?

something I can make tomorrow for 4 very hungry people


and i AM on a budget, not ';strict'; but on the less expensive side! thanks! and NO pork sorry





ill be choosing the best answer


!!!Need a good dinner recipe, will choose best answer!?
I suggest soft shell tacos and pico salsa.


Here is how I make both:


Taco meat: I use ground turkey. Being a lighter meat with a delicate taste, the seasonings are more pronounced than with beef and there is no grease to drain off. Its yummy for sure!





Now my time tested always asked for pico recipe:


3 small Spanish onions- not yellow or white, ever! use spanish onions, diced small.


8-10 roma tomatoes diced small (Roma's have a sturdier meat, large tomaotoes get too watery and your pico will be more water than pico)


1/4 bunch cilantro diced small


3 limes, room temp, cut in half and juiced over the bowl.


2 cloves garlic, diced tiny


1 large jalapeno, diced small


I also add a sprinkle of a spanish seasoning called Adobo. there are many choices of Adobo, i alweays use the one that says ';Con cumino'; which is ';with cumin'; then i add extra cumin. thats the secret ingredient. Mix all together and chill in fridge covered.


Don't worry about making too much. Put out Tostitoes scoops (the little bowls) and the extra will be eaten with those. Believe me, it would be a miracle if you have leftovers.Need a good dinner recipe, will choose best answer!?
Hot Dogs and Beans





4 hot dogs


4 buns


Can of beans





Place hot dogs in boiling water. Remove after 3 minutes.





Place 1 hot dog in each bun.





Heat beans over heat. Remove when hot.





Spoon beans onto plate. Place 1 hot dog in bun beside beans on each plate.





Bon appetit!
Take 8 chicken breasts - pound them to 1/4'; thick and even thickness. Dip in milk and then in crushed crackers. Fry in a little olive oil until golden. Then place on a cookie sheet and bake for 10 minutes in a 350º oven. Serve with a little zucchini/crookneck squash/red bell pepper combination with onions and garlic - cooked in a little butter and black pepper. You could either serve noodles or baked potatoes with that. If they are still hungry, give them bread and make or buy a nice dessert. Remember, there's always room for jello!!!
RIGATONI WITH TOMATO, SAUSAGE, AND MUSHROOM SAUCE





6 tbsp. olive oil


2 medium yellow onions, sliced


1 yellow bell pepper, diced


1 lb. sweet Italian sausage, cut into 1” pieces


2 garlic cloves, chopped


10 oz. white mushrooms, sliced


1/2 tsp. dried oregano


Salt %26amp; pepper


1-28 oz. can of Italian crushed tomatoes, with juices


1 box rigatoni


2 tbs. butter


1/2 c. fresh basil leaves, chopped


1/2 c. freshly grated Parmigiano-Romano cheese (or Kraft Parmesan-Romano Cheese)





In a large skillet or saute pan, heat 3 tbsp. of the olive oil over medium heat. Ad onions, bell pepper and sausage. Cook, stirring frequently, until sausage is no longer pink. (About 15 minutes.) Add the garlic and cook, stirring, for 2 minutes. In a separate pan, heat the remaining 3 tbsp. olive over medium-high heat. Add the mushrooms. Cook, stirring until browned. (About 8 minutes.) Add oregano, salt and Pepper to taste. Add the tomatoes. Stir and bring to a boil. Meanwhile, cook the Rigatoni according to the directions on the box, adding 1 heaping tbsp. salt. Drain and toss with the butter. Stir in the basil. Place the Rigatoni on a serving platter and pour the sauce over it. Sprinkle the cheese on top and serve immediately. Accompany your rigatoni dish with plenty of salad and crusty bread.
just cook up some boneless and skinless chicken and season it, and then add two cans of cream of mushroom soup to it with a little bit of water or milk (it's more of a personal preference) and let that cook a bit. then you're good to go----cook egg noodles or rice on the side---it goes good together----


the amount of soup depends on the amount of chicken





also, on some campbell's soup cans there are recipes on the label
Try doing a skillet with your vegis and meat. Serve alongside couscous and herbs.
Make meat loaf with lean ground beef,mixed with ketchup,a little yellow mustard,ritz crackers,crumbled,chopped onion,dry onion soup mix some Worstishire sauce and a splash of red wine if you have it on hand. One egg to hold it all together.For convienice,I use a foil pan for easy clean up.


Cube some red or white potatoes and place them in the bottom of the pan.Shape your meat loaf and place it on top of the potatoes.Bake until done,the potatoes take on the flavor from the meatloaf,yum.Serve with canned green beans or peas,sliced tomatoes with Italian dressing and some good crusty bread to dip into the juices,this is my husbands favorite Sunday night dinner,hope you like it too.
try this one...





Grilled Chicken Thighs Tandoori





';Moist, luscious, and delicious. Just the right blend of spices make this chicken dish. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.';





INGREDIENTS:





2 (6 ounce) containers plain yogurt


2 teaspoons kosher salt


1 teaspoon black pepper


1/2 teaspoon ground cloves


2 tablespoons freshly grated ginger


3 cloves garlic, minced


4 teaspoons paprika


2 teaspoons ground cumin


2 teaspoons ground cinnamon


2 teaspoons ground coriander


16 chicken thighs


olive oil spray





DIRECTIONS





In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.


Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.


Preheat an outdoor grill for direct medium heat.


Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.


Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
Make a nice lasagna w/garlic bread and Salad.. Not expensive and you can freeze leftovers for lunch.





Here are two recipes... one with meat and one vegetable.








Extra-Easy Lasagna





1 pound lean ground beef


4 cups tomato-basil pasta sauce


6 uncooked lasagna noodles


1 (15-ounce) container ricotta cheese


2 1/2 cups (10 ounces) shredded mozzarella cheese


1/4 cup hot water





Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.


Spread one-third of meat sauce in a lightly greased 11 x 7 x 2-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.


Bake at 375*F for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.


Makes 6 to 8 servings.





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Country Vegetable Lasagna





Pasta Ingredients:


9 uncooked dried lasagna noodles





Sauce Ingredients:


3 tablespoons olive or vegetable oil


8 ounces (2 cups) fresh mushrooms, coarsely chopped


1 medium (1 cup) green bell pepper, chopped


1 medium (1/2 cup) onion, chopped


1 teaspoon finely chopped fresh garlic


1/4 cup chopped fresh parsley


1 (28-ounce) can whole tomatoes, cut up


1 (12-ounce) can tomato paste


2 bay leaves


2 teaspoons granulated sugar


1 teaspoon dried basil leaves


1 teaspoon dried oregano leaves





Cheese Mixture Ingredients:


1/4 cup freshly grated Parmesan cheese


1 (15-ounce) carton ricotta cheese*


2 large eggs


1/4 teaspoon pepper


3 cups (12 ounces) mozzarella cheese, shredded


1/4 cup freshly grated Parmesan cheese





Cook lasagna noodles according to package directions. Drain.


Meanwhile, heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (7 to 9 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes).


Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.


Meanwhile, stir together 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in medium bowl.


Heat oven to 350°F. Spread 1 cup sauce on bottom of ungreased 13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture, 1/3 sauce and 1 cup mozzarella cheese. Repeat layers 2 more times, ending with mozzarella cheese. Sprinkle with 1/4 cup Parmesan cheese. Bake for 30 to 35 minutes or until bubbly and heated through. Let stand 10 minutes.


######################################…





Parmesan Garlic Bread





1 medium loaf French bread


1/2 cup butter, melted


1/3 cup freshly grated Parmesan cheese


2 cloves garlic, crushed


1/2 teaspoon crushed dried oregano


1/4 teaspoon salt


1/8 teaspoon ground black pepper


Preheat oven to 375°F.


Slice bread in half lengthwise but do not cut through; bread will open like a hinge. Make 2-inch cuts along top of bread partially slicing into bottom half. Again do not cut all the way through, and allow hinge to remain intact.


In a small bowl combine melted butter, Parmesan cheese, garlic, oregano, salt and pepper. Brush liberally on each half of bread and close. Wrap securely in aluminum foil and bake for 15 minutes, or until hot.


Serve warm. Let people tear off partially cut pieces as desired.





Edit: to add one of my own recipes as you requested =)





Baked Chicken (I don't measure anything so It's kinda ';to taste';)





1 Perdue Oven Stuffer Chicken


1 small apple


1 small onion


Butter


Parsley flakes


Garlic Powder


Paprika


Salt %26amp; Pepper





Remove chicken’s giblets package. Salt and rinse chicken, inside and out..





Cut up the onion and apple into medium size pieces and stuff the chicken with it (will give it a great taste)





Rub softened butter all over the chicken





Lightly sprinkle your spices/seasoning on the chicken





Preheat oven to 350° F. Place chicken on rack in shallow roasting pan; fold back wing tips and tie drumsticks together to hold shape(optional)





Roast 2 to 2 1/4 hours, until Thermometer pops up, juices run clear, and a meat thermometer inserted in thickest part of thigh registers 180°F.








Serve with Mashed Potatoes or Stove-top stuffing and veggies..
Chicken pot pie





Things You'll Need





* 2 or 3 large chicken breasts - boned


* 2 tbsp. cooking oil


* 2 cans condensed potato soup


* 1-1/2 cans water


* 1 can mixed vegetables - drained


* 9'; pie crust - unbaked





Steps


1


Step One


Preheat oven to 350 degrees.


2


Step Two


Wash and drain 2-3 large chicken breasts, boned.


3


Step Three


Dice into small pieces.


4


Step Four


Lightly brown pieces in skillet, with about 2 TBS. cooking oil. Tear a larger piece apart to check for doneness.


5


Step Five


Add 2 cans of condensed potatoe soup, 1.5 cans of water, and one can of mixed vegetables, drained.


6


Step Six


Stir while heating to boiling.


7


Step Seven


Pour into unbaked 9'; pie crust.


8


Step Eight


Cut a few small slits in top crust, then place on top of pie. Press together edges of crusts with small amount of water.


9


Step Nine


Place pie on cookie sheet, or use aluminum foil under pie in oven.


10


Step Ten


Bake in 350 degree oven, for 30-40 minutes, or until top crust is golden brown.
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