(Uhhh…single female living alone here…Cook??….Naw…dont want to dirty all those dishes that end up needing cleaning…LOL)

(PS…I am a “Foodnetwork” viewer though…and Rachel Ray really does some good stuff with her 30-Minuet meals show… Foodnetwork.com is a great resource amongst other sites like meals.com and allrecipes.com )

Easy enough! Use Cooked and shelled shrimp. Fry it in olive oil using Chili powder and lemon peper. Then stir in a mixed veggie (frozen stir fry mix is great) You may add flavoring to your taste but really only a little Wostershire sauce is needed or Soy sauce. Serve with rice (about a cup of cooked rice per serving) and you can’t go wrong. You could have used a prepared stir fry sauce but these are my favorite spices. Chicken substitutes well also.
Enjoy
Jerry

Janice,
Here is a recipe for a side dish..no cooking required..

1 large broccoli
1 large cauliflower
1 large red onion
1 16 ounce bottle ranch or ranch lite salad dressing

chop veggies to desired bite size..combine all..add dressing..refrigerate over night..serve cold
Delicious..

I admit I eat alot of WW Smart Ones..entrees and desserts..but I do eat alot of fresh veggies and fruit..and I make this from time to time and I love it..

deb in tn

Janice I gave you my tips on the other entry, look below!

A good little recipe that I invented in college days at UNC Chapel Hill, ( that’s Laurie’s hometown, you know ) was the result of necessity. I was hungry and the cupboard was almost bare. There was a can of Lesueur Peas there, and some Velvetta cheese in the fridge. I threw a chunk of cheese, about 4 ounces, into the peas and started heating it. It was boring, so I looked at the spices available and tossed in some chives and minced dried onion. It was still boring so I grabbed the Tabasco and gave it a good shake. That did it. That was almost forty years ago and I still eat this recipe a couple times a year. I’ve served it as an extra side dish at gatherings and it always disappears. I don’t care much for Velvetta these days but keep it handy in case I want to make this dish.

Grab yourself a Beer can Chicken rack at Bed, Bath and Beyond and follow the instructions. You can baste the chicken with the salad dressing above and have some very juicy and flavorful baked chicken. Don’t forget to put salt and pepper on and inside the chicken after you have basted it.

When you’re ready to saute some dishes let me know and I’ll shoot some ideas and suggestions your way that are almost monkey proof…..almost.

High Point, NC

Your site is cute– and fun–

open up a can– throw in a bowl– and microwave—-

Make nachos or tacos sometime. They’re so easy.
Chips or Shells - Black Beans - Diced Onions - Black Olives - Diced Tomatoes - Shredded Cheese —Numerous toppings to use. Heck, you can even buy veggies that are pre-cut. Can’t get much easier than that!

Or, bake portabello mushrooms in tomato gravy with cheese sprinkled on top. Cook a green veggie like broccoli for the side dish. Makes an easy, tasty meal, too.

Have a nice day!

JC

Chicken and Stuffing Bake

4 cups herb stuffing
4 to 6 skinless, boneless chicken breast half’s
Paprika
1 can cream of chicken or cream of mushroom soup
1/3 cup milk
1 teaspoon chopped parsley

Mix stuffing , 1 1/4 cups boiling water and 4 Tab margarine.
Spoon stuffing across center of 3 qt. shallow baking dish.
Place chicken on each side of stuffing. Sprinkle paprika over chicken.

Mix: soup, milk, parsley. Pour over chicken.
Bake covered at 400 for 30 min. or till chicken is no longer pink.

Prep Time: 10 min Cook Time: 30 min. Serves 4 to 6

Well, good old fashioned pizza works. But here’s something I enjoyed ever since I was a little wee one.

Some tortilla, tomato sauce, ground beef, cheddar cheese, salt, pepper, chilli pepper, then bake microwave it. It’s all supposed to be layered so it’d look like this:

The ground beef is mixed with all the other ingredients, except the tortilla. Here goes:

tortilla
beef
tortilla
beef

Don’t forget all the cheddar cheese. Oh, and add some rice to it. This is taste bud heaven.

Yep, tacos or nachos are easy. Hard or soft shell. Fajitas are easy too. Breaded chicken with noodles. Then through some marinara sauce on it with some mozzarella, Chicken Marinara. Beef Stroganoff is really easy too: seasoned beef, cream of mushroom and noodles or rice. Or just through a steak on the grille or chicken then baste it with bbq sauce before you take it off or rub the steak or chicken with a rub. Along with the steak grille some shrimp with onions and peppers or pineapple and then microwave a potato. It’s all easy. Not every meal needs to be grandiose.

I agree food network is great for recipes. 2 summers ago I got itch to try and smoke ribs or a pork shoulder. I did it and it came out great. My next adventure is to make so bacon.

You also need to get you husband making his own beer. You are not a man until you brew your own batch.

We had snow and wind here today. About a 1/4″ total, but it mostly got blown away.

Easiest recipies ever right here Janice so simple my 11 year old cousin couldnt screw these up

Grandma’s Polish Chili (Named that only because me and my Cousin when we were kids LOVED this)

Brown ground beef

Add onions

Can(s) of tomato soup doesnt matter if its generic or Campbells

Tomatos optional

Pork and Beans (You can try it with vegitarian beans but no one to my knowledge ever has)

and Kidney Beans

Drain the can of kidney beans

Once the hamburger which you cut up while cooking is browned

Add all the ingridience to a pot let it cook till the tomato soup bubbles

And voilla dinner in about 5 to 10 minutes

Same with another family recipie

Cremettes Soup difference is…..

Boiling elbow macaroni till tender

Both easy and fool proof for Non Gordon Ramsay’s like myself

guacamole is easy–

avocados- smash up- a bit of lemon juice– dice up tomatoes and onion- one jalapeño- (if you like it hot) and cut up cilantro- if you like cilantro– add salt or garlic salt - and just mix this together and throw on your tacos or a nice Mexican salad– with lettuce- hamburger meat-or chicken- black olives- grated cheese- dollop of sour cream- and guacamole–

Wenchie - I love a lot of the shows on Food Network (except RR) … The food editor at the Seattle PI tried to recreate one episode of Rachel’s show, but it wound up taking her closer to 2 hrs and she didn’t even have most of the stuff on hand … The article the food editor wrote was priceless & hilarious …

Start with store bought Swanson low sodium chicken broth. Add any mix of veggies and “pre-cooked” meat (chicken is good) and cook till veggies are to your liking. I like mine not so soft. I also use the McCormick Salt Free Garlic and Herb spice to add to many dishes to enclude eggs for great flavor.

Egg crepes: Eggs and tiny bit of milk, beat with wisk, pour onto very warm oiled pan, as if you are cooking a pancake. As they bubble up you may add veggies, fruit or whatever. I even roll them and sprinkle with pwd. sugar for a nice treat. Learned to love eggs for dinner or any meal while living in Europe.

If you will pre cook some of your meats, ground round, beef cut into strips, chicken breast, dark meat chicken (more flavor and more tender, but more calories), anything like that and freeze in smaller pkgs. it is easy and fast to whip up a meal.

Ground meat: A very good quality of ground round and add almost anything to it for a meatloaf. Use oatmeal to thicken it and don’t forget to add a couple of eggs to keep it from falling apart. You can add a can of tomatoes with green peppers and such already in the can. Some people use crushed saltine crackers to thicken it. Remember the crackers will have salt make adjustments for the overall amt. of salt. You can add dried garlic, not garlic salt, too much sodium and diced fresh onions. Put in loaf pan and cook in oven.

Ground round: mix 1 or 2 eggs with chopped onion and whatever other spices you like into your meat, form into nice oval patties and fry with sliced onions on the meat. Careful, a good ground round has almost no fat and will get tough if over cooked. Add a nice steak sauce at the table or a bbq sauce for different taste. Make and freeze for latter cooking or undercook and freeze and microwave later.

The very easiest, get a nice roast add salt, pepper, garlic powder and wrap in foil, cook according to weight and cut of meat, later add quarted RED potatoes and small carrots whole and lrg sliced onions. Use the above spice on the roast cook time according to size and cut of meat. The foil will make it cook faster and more moist. OR use a lrg. roasting pan, best if heavy on bottom. Put small amt oil in roasting pan, get hot and place roast in pan quickly brown on all sides to seal in juice of meat. Then add some water, enough to cook roast, about a quarter or LESS of depth of pan, after meat has cooked a while add veggies. Veggies will cause more liquid so go easy on the liquid. Can use liquid to make gravy, Southern Style. (Pot liquor) Or thicken to make brown gravy after liquid is refrigerated to get fat out. Red potatoes cook faster than the white, careful of the time and carrots take longer to cook than potatoes.

Salmon in a can: prefer Wild Alaskan Red Salmon. Use with anything, mixed bag of frozen veggies add after veggies are cookied or add to fresh salad mix with croutons and a dressing to your taste.

Good testing/eating!!! Just remember a recipe is only a group of foods that someone made up.

Janice, forgot to tell you, I like to use Campbell’s Cream of Chicken Soup add a LITTLE milk and add cooked broccoli. I smash the broccoli a bit while it is simmering on the stove so the broccoli flavor can spread out into the soup. I leave it thick, love it. Pour it into a nice big mug and relax.

Janice……..Here’s a simple and wonderful recipe; basically a bean stew with sweet and sour sauce! I take it to parties all the time and everyone wants the recipe.

1 lb. hamburger(sirloin or ground round is best) browned and drained
1 can 16 oz. Baked Beans; use your favorite brand ( mine is Bush’s original)
1 can 16 oz. Kidney Beans
1 can 16 oz. Northern Beans, drained
1 can 16 oz. Lima Beans, drained
1/2 cup ketchup
1 tsp. mustard
2 tsp. vinegar, white or cider
3/4 cup brown sugar

Put all ingredients in crock pot on Low for 4 to 5 hrs. Stir occassionally! Enjoy!
Great with salad and rolls. Bon Apetit!

I love a nice bean stew in the winter time.