I think if we are going to call this thread dinner ideas, then it needs to be complete.
In other words, main dish, vegetables, and dessert.
Otherwise, we could post the recipes in the designated threads.
E, the goal is just a place for quick references when you are stuck and need one idea to get you going. it would be nice if we would cross reference these ideas into their proper threads so we can search for them too!
__________________ If I do something stupid blame the Lortab!
E, the goal is just a place for quick references when you are stuck and need one idea to get you going. it would be nice if we would cross reference these ideas into their proper threads so we can search for them too!
1. Cook pasta in boiling water according to package directions; drain.
2. Return pasta to saucepan, cover, and keep warm.
3. Meanwhile, wash and prepare vegetables as follows: Mince garlic; slice mushrooms; slice onion thinly; halve tomatoes; and shred basil leaves.
4. Heat oil in a medium skillet over medium-high heat.
5. Add garlic, mushrooms, and onion; cook until just tender, stirring frequently.
6. Carefully add chicken stock. Bring to boiling; reduce heat.
7. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat.
8. Add cooked pasta, chicken, cherry tomatoes, basil, and oregano to mushroom mixture; stir gently to coat.
9. Transfer to a serving dish; sprinkle with Parmesan cheese and black pepper to taste.
10. Serve pasta with a whole wheat roll and margarine. Enjoy a fresh nectarine (or peach) for dessert.
This is a great base recipe. It works as is or you can make some changes for very different results.
1 c. uncooked rice
1 can cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
2 cups boiling water
2 pounds diced chicken breasts
2 cups English peas
salt and pepper to taste
PREPARATION:
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. add chicken and peas, season with salt and pepper.
Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown.
Serves 6 to 8.
Variation ideas (these really are unlimited but this is one I am planning.
1. Cut out the peas, add fresh broccoli that is cut small. Then add a cup of cheese.
2. change out the cream of chicken soup and use cream of mushroom
3. add onion, carrots and garlic.
4. cut out one cup of water and add 1 cup of white wine.
Really you could make 5 or 6 very different meals using this base recipe.
__________________ If I do something stupid blame the Lortab!
1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and
chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used
I just came across this and it sounds good to me.......
This is a great base recipe. It works as is or you can make some changes for very different results.
1 c. uncooked rice
1 can cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
2 cups boiling water
2 pounds diced chicken breasts
2 cups English peas
salt and pepper to taste
PREPARATION:
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. add chicken and peas, season with salt and pepper.
Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown.
Serves 6 to 8.
Variation ideas (these really are unlimited but this is one I am planning.
1. Cut out the peas, add fresh broccoli that is cut small. Then add a cup of cheese.
2. change out the cream of chicken soup and use cream of mushroom
3. add onion, carrots and garlic.
4. cut out one cup of water and add 1 cup of white wine.
Really you could make 5 or 6 very different meals using this base recipe.
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