Give me your 2 favorite go-to dinners

[Anonymous]

Here are mine

Easy Chicken Parm
1 jar of trader joes (or Rao's) vodka sauce
4 chicken breasts
Bake at 375 in baking dish for 30 minutes, covered
Uncover, place some cheese (mozzarella or havarti) on chicken
Bake until bubbly
Serve over pasta

Balsamic salmon
Simmer 3/4 cup balsamic vinegar in small saucepan just until it thickens a little
Drizzle over salmon
Bake at 400 for 10-15 minutes
Serve with brown rice

***warning-do not try these if you are a foodie***
you will be very disappointed, but my kids and husband love them and they are easy so I love them too!

[Anonymous]

I do a sausage and lentil saute with rice that's very easy:

Kielbasa (or other) sausage (or ham), cut into coins and then halved
1 cup lentils
steamed rice
1 Tbs olive oil
1 Tbs Dijon mustard
2 Tbs red wine vinegar

Fry up the sausage. Add 1 cup of lentils and 2 cups of water; cover and cook until lentils are soft. Add 1 Tbs Dijon mustard, 1 Tbs olive oil, and 2 Tbs red wine vinegar. Serve over rice.

[Anonymous]

Pesto-parmesan chicken breasts -

Take a boneless chicken breast, cover it in pesto, then roll it in grated parmesan cheese. Bake at 425 degrees for 25 minutes.

Kids and adults alike like this one.

[Anonymous]

Maple Salmon
1 lb salmon
1/3 cup maple syrup
1/4 soy sauce
1 tsp salt
1 tsp pepper
1 tsp minced or crushed garlic

back in a geased dish for about 20 min at 425

great with couscous

[Anonymous]

Anonymous wrote:Maple Salmon
1 lb salmon
1/3 cup maple syrup
1/4 soy sauce
1 tsp salt
1 tsp pepper
1 tsp minced or crushed garlic

bake in a geased dish for about 20 min at 425

great with couscous

need to correct this:
mix everything together and let sit in the fridge for about 30 min
bake in a greased dish for about 20 min at 425

[Anonymous]

BBQ Chicken Legs: (sooo... easy!!)

http://www.babiesdesignfood.com/2011/06/gently-simmered-bbq-chicken-legs.html

Anything with chicken tenders, I keep a big bag in the freezer from Trader Joe's:

http://www.babiesdesignfood.com/2011/06/two-chicken-tenderloin-recipes-perfect.html#more

[Anonymous]

Oh, and this New Orleans Style BBQ shrimp keeps any marriage happy:

http://www.babiesdesignfood.com/2011/07/new-orleans-style-bbq-shrimp-secret-to.html

[Anonymous]

Anonymous wrote:Oh, and this New Orleans Style BBQ shrimp keeps any marriage happy:

http://www.babiesdesignfood.com/2011/07/new-orleans-style-bbq-shrimp-secret-to.html

Woah.

This was seriously delicious. Not easy and with a stick of butter to 2 pounds of shrimp, not light. But seriously delicious.

[Anonymous]

we know how to do good food in New Orleans. Not healthy, but good.

[Anonymous]

My husband already posted once on this thread for a couple of our standbys, but this is mine (he usually does the cooking).

Garlic Chicken

Ingredients

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

from www.allrecipes.com

I serve with angel hair pasta and jarred pasta sauce (usually Newman's Sockarooni).

[Anonymous]

Cooking Light's Meyer Lemon chicken picatta:

http://www.myrecipes.com/recipe/meyer-lemon-chicken-piccata-50400000110439/

Chicken (or Veal) Schnitzel:

4-6 chicken cutlets* (1 lbs)
1/2 cup flour
2 Tbsp dijon mustard
1 egg + 1 egg white beaten
1 cup panko breadcrumbs
2 Tbsp grated parmesan cheese (freshly grated if you have time)
2 tsp chopped fresh chives
2 tsp chopped fresh parsley
1/4-1/2 tsp garlic
Oil ( I use canola)
Salt and pepper
Lemon wedges

* use can use veal cutlets or chicken breasts and then pound to 1/4 inch thickness

1. Sprinkle chicken on both sides with salt and pepper
2. Combine mustard and egg in a shallow dish and place flour in another shallow dish
3. Combine breadcrumbs, cheese, garlic, chives and parsley in a shallow
4. Dredge chicken on both side in the flour, shake off excess
5. Dip in egg mixture and then in the breadcrumbs

Repeat the flour, egg, breadcrumb procedures for the remaining chicken cutlets.

Heat oil in a large skillet over med heat. Add coated chicken and fry until browned on both sides.

Tip: clean out the skillet in between batches to remove any burnt crumbs.

Serve with lemon wedges.

[Anonymous]

Anonymous wrote: we know how to do good food in New Orleans. Not healthy, but good.

It's how I grew up too... Just about every recipie starts with "melt a 1/4 pound of butter"

Can't get good seafood up here and I have to get coffee shipped in.

[Anonymous]

Garlic Shrimp w/ Linguine

Cook the pasta 1 minute less than fully done.
Meanwhile, heat 1/2 TBSP olive oil and 1/2 TBSP butter in a pan. Add 1 -2 cloves chopped garlic, cook 1 minute, then add 1/2 dozen peeled, deveined shrimp. Cook for ~2 minutes per side, until pink and curled. Remove shrimp, turn heat to low, and let the garlic and oil hang out until pasta is done. Add drained pasta to pan, turn heat back up, add shrimp back in, and squeeze 1/2 a lemon on top. Also throw in the lemon zest.
This serves 1-2 people. Scale up as needed. Delicious!

My other go-to meal is an Asian BBQ salmon, similar to the Maple Salmon posted earlier. I serve with steamed rice and a green veggie.

[Anonymous]

Our family loves this.

http://www.myrecipes.com/recipe/bell-pepper-chicken-with-feta-orzo-10000000630096/

I increase the pasta, bell peppers and sauce to make for more leftovers- its also great as a cold pasta salad. I also cut up the chicken into pieces and mix into the pasta instead of serving on the side.

[Anonymous]

My main criteria for "go-to" is that it's healthy and takes less than 30 minutes to prepare. These are both typical weeknight dinners at our house:

1. Lemon-garlic chicken
Mix together olive oil, lemon juice, crushed garlic, salt, pepper and cumin. Cut boneless, skinless chicken breast in kebab-sized chunks and marinate for 15-20 minutes. Grill until done - usually 6-7 minutes. Serve with basil parmesan cous-cous and a tomato cucumber salad (both of which you can prepare while the chicken is marinating).

2. Pasta fresca
Infuse some olive oil with a couple of cloves of garlic. Remove garlic. Throw in some chopped red onions, chopped fresh tomatoes and roughly chopped kalamata olives. Add a couple of tablespoons of the olive juice if you want more sauce. Cook for 2 minutes. Mix in a bag of baby spinach, turn the heat off and let the residual heat wilt the spinach into the pan. Serve on top of whole grain pasta with a generous shaving of parm on top.