Much easier than you think dinners

[Anonymous]

Brisket. I cut in half, slather on bbq + cook in crockpot-- no fuss-- no muss

[Anonymous]

Poster who wants deceptively easy: Beef or pork Wellington are so easy. I make one with pork tenderloin where I literally get a package of pork tenderloin, slather it in Mayo, a pork rub I make in batches, and whatever pre-shredded cheese I have on hand, wrap in frozen/thawed puff pastry, brush with egg yolk and bake at 400 to 145 (about 20 minutes). I have served this for dinner parties it is so good. I usually also have another I have carsmeized onions and mushroom bits as well, but this one is kid friendly.

I know the Mayo is a bit weird sounding (I don’t even like Mayo) but it keeps the pork moist and you will never know it is there.

I made this up one night when I had some thawed puff pastry and the other ingredients on hand. Even my picky eater who qualifies for the other thread about annoying picky eaters likes it. I would get let him know it has Mayo in it, though!

[Anonymous]

*Would NEVER let him know.

[Anonymous]

I did not eat beef for years, and have ventured back after having kids (desperate for new ideas). I was surprised how easy a meatloaf can be. It takes a long time to cook, but my son hates chopped onions, so I sub in onion powder. So all I have to do is mix up the ingredients, plop on a pan and bake. Plus it is hard to mess up.

One thing I definitely messed up on is ruining my easy meals but adding something extra “one time”. Like making fresh tortillas when I made chicken fajitas. Now my family is disappointed if I do not make them. That and fresh salsa. Neither is super hard, but it means more ingredients and more time.

[Anonymous]

Anonymous wrote:Meat pie. Sauté 1.5-2 pounds ground beef, minced garlic. Stir in salsa, chopped cilantro (or omit) and shredded cheese. I have bean hostile children or I would stir in black beans. Put in frozen pie crust and bake.

This sounds so delicious. I am imagining individual mini pies….

[Anonymous]

For OP with the goat cheese spinach pasta thing, try it next time with Boursin cheese. So good and even easier.

Here’s one I used to make as a single person, but can’t sell my kids on. Sauté minced carrots in olive oil with minced garlic and onion if you want it, add can of chick peas and some curry powder. Serve with garlic naan. So yummy and filling and healthy and quick!

[Anonymous]

Manchego Cheese sandwiches. Take good bread and if necessary, lightly toast then add a drizzle of olive oil and salt and then slices of Manchego. Potato chips on the side enhance this dish. Decadent.

[Anonymous]

Anonymous wrote:Manchego Cheese sandwiches. Take good bread and if necessary, lightly toast then add a drizzle of olive oil and salt and then slices of Manchego. Potato chips on the side enhance this dish. Decadent.

Is this sarcasm? This is dry AF and almost all white carbs. About as decadent as a bowl of noodles tossed with butter and salt. At least add in some jamon or crushed tomatoes and garlic or something.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Manchego Cheese sandwiches. Take good bread and if necessary, lightly toast then add a drizzle of olive oil and salt and then slices of Manchego. Potato chips on the side enhance this dish. Decadent.

Is this sarcasm? This is dry AF and almost all white carbs. About as decadent as a bowl of noodles tossed with butter and salt. At least add in some jamon or crushed tomatoes and garlic or something.

Oh, and not "easier than you would think." It's literally as easy looking as making a sandwich out of white bread, mayo, and bologna just better ingredients.

[Anonymous]

4 boneless chicken breasts
1 cup of brown rice
I can of Progresso Cream of Mushroom soup and
fill the empty can with warm water
1/4 cup white cooking wine
Put all ingredients in a casserole and bake for 30 minutes at 350 degrees.

[Anonymous]

Anonymous wrote:I think I post this one all the time, it does involve some chopping.

Get a big pot, chop up a kielbasa, put it in the bottom with about a half cup of water. Chop a head of white cabbage and dump in. Dump in bag of baby carrots. Chop up some onions, quarter them and dump in. Put on lid, simmer for 20 - 30 minutes. Serve.

Note: I have a large family, so if you a small family you probably don't need a whole kielbasa or a whole cabbage. It is, however, good left over.

I do this with turkey sausage and add potatoes. I don't cook the cabbage very long bc I like it somewhat crunchy.

[Anonymous]

Anonymous wrote:Baked chicken breast or thighs coated in hummus, sprinkle with paprika. Comes out moist and the hummus makes a nice "crust" for the chicken.

I've never considered this! I love hummus, though.

[Anonymous]

This is a great thread!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Manchego Cheese sandwiches. Take good bread and if necessary, lightly toast then add a drizzle of olive oil and salt and then slices of Manchego. Potato chips on the side enhance this dish. Decadent.

Is this sarcasm? This is dry AF and almost all white carbs. About as decadent as a bowl of noodles tossed with butter and salt. At least add in some jamon or crushed tomatoes and garlic or something.

Oh, and not "easier than you would think." It's literally as easy looking as making a sandwich out of white bread, mayo, and bologna just better ingredients.

The title says "easier than you think," but the OP is pretty clearly just looking for "easy."

You might want to add a cocktail along with that jamon.

[Anonymous]

Anonymous wrote:Poster who wants deceptively easy: Beef or pork Wellington are so easy. I make one with pork tenderloin where I literally get a package of pork tenderloin, slather it in Mayo, a pork rub I make in batches, and whatever pre-shredded cheese I have on hand, wrap in frozen/thawed puff pastry, brush with egg yolk and bake at 400 to 145 (about 20 minutes). I have served this for dinner parties it is so good. I usually also have another I have carsmeized onions and mushroom bits as well, but this one is kid friendly.

I know the Mayo is a bit weird sounding (I don’t even like Mayo) but it keeps the pork moist and you will never know it is there.

I made this up one night when I had some thawed puff pastry and the other ingredients on hand. Even my picky eater who qualifies for the other thread about annoying picky eaters likes it. I would get let him know it has Mayo in it, though!

That was me, and I love it, thank you!