give your easiest dinner recipe that has 5 ingredients or less
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Anonymous
| Bumping this now that school has started. You guys are the best!!! |
Anonymous
Nope, put them in the dish raw. Slices of Swiss, one for each breast. |
Anonymous
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Easy Black Bean Soup:
2 cans black beans, drained and rinsed 1-2 cups vegetable broth 1 cup prepared salsa cumin, to taste (I usually use a tablespoon or so) Combine 1 can black beans, broth, salsa, and cumin in medium/large pot. Puree with immersion blender. Add second can of black beans. Heat. Optional toppings: avocado slices, green onion, shredded cheese, dollop greek yogurt, poached egg Serving suggestions: over brown rice or quinoa or with a quesadilla. |
Anonymous
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Fake Avgolemono/Greek soup:
Chicken broth (I use bouillon paste) 1 lemon 2-3 eggs Orzo Optional: dill or scallions or parsley Simmer chicken broth. Add about 1 cup of uncooked orzo and cook according to package instructions. Beat eggs and juice of 1 lemon in a bowl together. When orzo is cooked, ladle a little bit of the hot broth and orzo into the bowl containing the egg/lemon mixture. Keep spooning hot broth into the bowl and stirring it in -- the point is to raise the temp of the egg/lemon mixture without scrambling the eggs. Once you've ladled in about 1 cup of the hot broth, pour the whole bowl of the egg/lemon/broth mixture into the pot on the stove containing the rest of the orzo/broth. If a few bits of the egg white scramble in the soup, no big deal. Salt and pepper to taste. Add your minced/snipped herbs as desired. Serve with bread or crackers. A delicious, quick, easy soup. |
Anonymous
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Sort-of huevos rancheros:
Goya black bean soup quesadilla-size tortillas eggs shredded jack cheese serve with: salsa, rice, sour cream, avocados Grease a pan with oil or non-stick spray. Brown a tortilla on one side, then flip, and add cheese. When cheese starts to melt, crack an egg on top. Cook for a minute, then flip and cook the egg to your desired state (I like over-easy). While you you are cooking the egg/tortilla, drain off most of the liquid from the black bean soup, heat it up in a saucepan. Turn the egg/tortilla onto a plate, add a scoop of the hot black beans, sprinkle with cheese. Add salsa, sour cream, rice, avocados, tortilla chips, etc. as you like. |
Anonymous
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Roast in evoo any veggies you have on hand (I like broccoli florets, red onions, colored peppers, but have used carrots, cauliflower, etc. - just make sure to chop them to roughly the same size before roasting) together in a big pan with chicken sausage cut into coins. I usually do it for about 20 min at 450 deg, you want it carmelized and a bit crispy. While hot from the oven, toss with the little mozzarella balls, then season with s/p to taste.
Another one. Mix together soy sauce, honey, evoo (about equal parts). Boil a bag of thawed frozen shrimp for 3 min. Toss with the dressing and a bag of broccoli slaw (preferably the kind that also has carrots). I usually like to add garlic and red pepper flakes to the dressing and top the whole dish with crushed peanuts, but that takes it over 5 ingred's 
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Anonymous
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1x 1.5 lb beef roast
6x red russet potatoes 6x fresh peeled carrots 1x medium sweet onion sliced 3x garlic cloves, chopped Pre-Heat oven to 350 Put it all into a roasting pan Salt/Pepper to taste Pop it into the oven for 1 1/2 hours Enjoy! |
Anonymous
I am going to try this one - too darn simple not to. |
Anonymous
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Barbecued bacon.
Fry up some bacon, pour some ketchup on it. |
Anonymous
I think bacon is better served in a bacon bowl with a warm bacon dressing. And some cheese. |
Anonymous
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Roasted Butternut Squash (peel, cube, toss with olive oil s/p and roast @ 410 for 35ish min)
Roasted Garlic (slice head in half, place face down in what will be a foil packet, add about 3tbsp chicken stock and roast in 410 oven for 35min) Chicken Stock Heavy Cream Pasta Cook pasta according to directions. Put roasted squash, garlic, 1c chicken stock and 1 cup of cream in a sauce pan and heat until hot. Then transfer to a blender/food processor and blend until smooth. Return to pan and keep warm. Season with salt/pepper and toss with pasta when done. Reheats well and you can put in a casserole, top with bread crumbs and a little parm and bake @ 350 for 10min (or from fridge 350 for 35min). |
Anonymous
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Store bought Phyllo pastry
Whole eggs or egg white Finely Chopped peppers (red, yellow) and any other veggies to Chopped fresh herbs Shredded cheese Cut phyllo into 5 inch squares (I'm not usually that exact, I cut the sheet in half width wide and then eyeball the square) Put into muffin tins to make a "cup". Bake at 425 for around 5 min until lightly browned. Remove from oven. Into each cup add 1 egg or 2 tbsp egg white. Top with a few tbsp veggies, cheese, and hers, reduce oven to 400 and bake for another 15 minutes until eggs are set to desired (runny or hard yolk). Serve with salad. Top with salsa if desired. |
Anonymous
Perfect! My preschooler took it upon himself to open my chicken broth yesterday, plus I have an odd excess of canned black beans right now. Thank you! |
Anonymous
| LOVE this thread!! thank you!! |
Anonymous
Me too! |