Recipies

Does anyone have any yummy, simple, and quick dinner recipies to feed a single person and their significant other? Just curious. Thanks!

Hey. I am big on the crock pot. One that my hubby likes is when I throw skinless boneless chicken breast into a crockpot with a can of cheddar cheese soup and a can of rotel tomatoes. It is pretty good and spicy. Leave it on about 6 hours on low. I usually break the chicken up some in the crock pot about 30 minutes before serving it. You can also throw in the crockpot some chicken in with a can of cream of mushroom soup. One other thing I like to do in a crockpot is bar-b-que chicken. Put your chicken (agian, I like skinless/boneless) in the crock pot. Mix in a bottle of bar-b-que sauce (low sugar) with 1/3 cup of itilian dressing and 4 tsp (I like more) of worcestershire sauce. Let that cook all day and about an hour before serving it, shred it real good and let it soak up for about an hour and you have bar-b-que. You cna serve with coleslaw and baked beans or whatever. Do you have a george forman? If so, those marinade pouches (I think Jack Daniels brand??) are really good. You can throw your chicken (or whatever meat) into those pouches and let them marinate for the day and then come home and throw the meat on the george forman and its done. My favorite is mesquite.  Oh yeah - one more recipe I like to do and it is really easy. Most everything I make I have changed to make it easy because who has time these days! I like this cheesy beef pot (but it is really good with chicken too but I perfer the beef). Basically you brown 1 pound of hamburger meat or dice the chicken into bite size pieces and cook it (flavor it however you like with salt pepper, garlic..etc). And then add to a 13x9 baking dish. Mix it with 1 medium size can of Veg-all, 1 can of cream of mushroom soup and 8 oz of velvetta that is cut up and cubed. Then, take 1 -8oz can of refrigerated cresent rolls and unroll them (keep them in the 4 rectangles - do not seperate). Press the edges together good and lay it on top of your food. It will fit perfectly a 13x9 pan. Press the edges in good and the seams. Bake at 350 for 20-25 minutes until the top is brown. This is pretty good. If you use chicken, you may want to change to cream of chicken soup instead of mushroom. He will think you slaved all day on that pot pie!! hehehe.   It is just me and hubby too so I always have left overs of anything I make. I have learned the freezing method so I can freeze left overs for nights when I do not want to cook. I have been trying to cook more so I have tons of recipes I have been trying. Of cours,e they are not always "healthy healthy". But I tend to stick under 600 calories for the entire day so I can "splurge" more for dinner. Good luck on finding things and let me know if there is anything else you need.

Something that I like to fix that is simple, quick and elegant is a pre-marinaded pork loin. The ones in the little package that weigh about a pound. Put a little EVOO in the cast iron skillet to keep it from sticking and brown all sides. Put the skillet in a 375 oven for about 10 - 15 minutes. Remove from oven and move meat to cutting board or platter & cover with foil to let it "rest" for 5 minutes. This will let the juices settle and keep it very juicy and moist. We had this last night with a salad and a couple of pieces of garlic bread for hubby. If he had been feeling better I would have fixed him some risotto or sweet potato to go with his and had a bite or two myself. To serve, slice the roast into about 1/2" slices and fan on the plate. I placed our salad on the same plate since that was all we were having. I garnished with a small dollop of my SF cranberry sauce. It made a very pretty plate if I do say so myself. This is very moist and tender and extremely lean. I was able to eat 2 oz of the meat, a tablespoon of cranberry sauce and about 1 measuring cup of salad. We have the rest of the roast for another night.

Thanks you ladies! This is great!