Chrissy Teigan’s basil Chicken and coconut rice (two separate recipes). Could not be easier and is a huge crowd pleaser.

https://www.kelseysappleaday.com/2018/06/chrissy-teigens-basil-chicken.html

https://www.popsugar.com/food/chrissy-teigen-coconut-rice-recipe-47413100

Anonymous wrote:Pot roast and Bob Evan’s mashed potatoes, bagged salad.

Bob Evans ... DOWN ON THE FARM.

But FFS just peel some potatoes and make your own. Are you really this lazy?

We have a smoker and we smoke a Salmon once a week. It's our biggest hit. Kids go crazy for it and guests love it too.

Mrs. T's. Loaded Baked Potato pierogies are newish as a variety and beat all the spendy gourmet pierogies we've bought to try.

How many people are in your “crowd?”

Anonymous wrote:Easy meals for us include

Frozen pierogi - first sauté a bag of coleslaw mix (shredded cabbage) while pierogi bake and then toss. Shredded cheese or sausage optional.

Fish tacos using frozen fish fillets. While they bake I make a slaw with bagged slaw starter. Add anything else you like.

Cheeseburger salad. Bag of chopped romaine. Heat up meat or veggie crumbles. For toppings dice tomatoes, pickles, red or green onion and shredded cheese. Thousandth island dressing. Frozen fries baked.

Egg drop soup and dumplings. Make egg drop soup with broth, soy sauce, sesame oil and eggs. Add in spinach and green onions. Bake dumplings until crispy and add to soup or have on the side.


Greek salad with tomatoes, cucumber, chickpeas and possibly onion. Add feta and oil and lemon juice. Serve with canned dolmades or pita with hummus.

These are all staples in my house with the exception of egg drop soup!

Anonymous wrote:We broil salmon with a smear of good mustard on top. Frozen peas heated with butter and salt and pepper. A starchy side: mashed potatoes if I have time or air fryer fries, cous cous or rice.

+1 Great minds think alike - I posted just above about salmon as well. What kind of mustard do you use?
Since you mentioned an air fryer - they are fantastic for broiling salmon. Either you should cut the salmon into serving portions or buy the smaller pieces that are about 1lb. We have a double air fryer so will often do the salmon on one side and either fries or crispy brussel sprouts on the other side. Again, the salmon doesn't need any oil added, but for brussel sprouts, I toss with olive oil, salt and pepper and once done I'll either drizzle balsamic vinegar over them or a squeeze of lemon.

We broil salmon with a smear of good mustard on top. Frozen peas heated with butter and salt and pepper. A starchy side: mashed potatoes if I have time or air fryer fries, cous cous or rice.

One of my quickest meals is broiled salmon. I buy a whole side of salmon, usually from Aldi - it's the perfect size for 4-5 people. This is farm-raised fresh Atlantic salmon; the wild salmon you buy frozen doesn't seem to work as well because it's leaner. All I do is dry it off with a paper towel and generously salt and pepper it. You could add any kind of dry rub spice mixture, but I usually keep it simple. I put it in a 400 degree oven (preferably on convection/roast setting) for about 8 minutes and then just finish it off with about 2 minutes on high broil. Once it's browned on the outside it's done. I take it out of the oven and leave it to rest by cupping the foil I cooked it on around the fish and letting it rest while I finish the rest of the meal (it's still hot after 10 minutes). It ends up tender and flaky with crispy bits from the edges of the salmon. Since the salmon is very rich, I like it best with salads that have a simple lemon or wine vinegar & olive oil dressing and basmati rice. Often the salad is just a sliced cucumber with green onions and this vinaigrette. In summer I add garden tomatoes and sometimes I make a full salad with romaine or butter lettuce.
Salmon is also really delicious with lentils - you can easily cook french green lentils in 20 minutes - I season with salt, pepper, bay leaves and a teaspoon of cumin.

We've been eating pork tenderloin often - it always seems to be on sale while beef never is. The latest way I cook it is to slice it into ~1.5 inch slices and pound to about 1/4 inch thickness. Sautee for about 3 minutes per side until lightly browned. Serve with chimichurri sauce: I make mine by combining a 1/2 bunch of parsley with lemon, a garlic clove, red pepper flakes and salt & pepper. I pulse it in a mini food processor until combined but still a bit chunky. Then add about 1/4 to 1/2 cup olive oil. My husband and teen boys love it and I'm realizing I can put chimichurri on all types of meats. Once you've made it a couple times it's something you can easily whip up.

Anonymous wrote:

Anonymous wrote:My favorite easy chicken recipe, which I got from a blog years ago and have made about 100 times - lay bone-in skin on chicken thighs in a baking pan, throw in a bunch of garlic cloves (no need to peel, just separate them) and add in 2 quartered lemons, drizzle olive oil over it all, and then salt, pepper, and dried oregano to taste. Bake at 375 for about 45 minutes.

It’s super easy and tastes like way more than the sum of its parts.

What happens to the unpeeled cloves? Do you eat them with the peel?

They turn into roasted garlic! You can squeeze them out of the peels and smear them on the chicken.

Anonymous wrote:My favorite easy chicken recipe, which I got from a blog years ago and have made about 100 times - lay bone-in skin on chicken thighs in a baking pan, throw in a bunch of garlic cloves (no need to peel, just separate them) and add in 2 quartered lemons, drizzle olive oil over it all, and then salt, pepper, and dried oregano to taste. Bake at 375 for about 45 minutes.

It’s super easy and tastes like way more than the sum of its parts.

What happens to the unpeeled cloves? Do you eat them with the peel?

My favorite easy chicken recipe, which I got from a blog years ago and have made about 100 times - lay bone-in skin on chicken thighs in a baking pan, throw in a bunch of garlic cloves (no need to peel, just separate them) and add in 2 quartered lemons, drizzle olive oil over it all, and then salt, pepper, and dried oregano to taste. Bake at 375 for about 45 minutes.

It’s super easy and tastes like way more than the sum of its parts.

Sounds crazy, but tastes great. Make sure you have a baguette for dipping.

https://www.foodnetwork.com/recipes/roasted-sausages-and-grapes-recipe-1924696

Are you up for starch and chease?

Boil your favorite pasta a la dente

Slightly drain then put back into the same pot you boiled it in (pot should be hot still)

Cut up 1/2 to 1 stick of butter in small chunks. Put in the hot pasta and stir to melt.

Drop in finely shredded mexican cheese blend by the handful, stiring into the pasta to melt.

After about 4 handfuls of cheese, pour in around 1/2 cup heavy cream, stirring to mix. Keep adding handfuls of cheese and splashes of cream, until you get the level of creamy cheesy goodness you want.

If it looks clumpy, add a pat of butter, then a little more cream.

Season to taste with salt, pepper and garlic, or whatever seasoning you like in your mac n cheese. Chopped bacon is good, so are chopped green onions. Bbq sauce and the costco chopped brisket mixed in is delicious.

It is sooo easy and sooo yummy, but not at all healthy. It is one of those things you can only make every once in a blue moon because you will end up eating the whole pot all at once.

You can also do this using italian blend cheese instead of mexican cheese blend, with a lot more garlic to make a really decadent and very easy alfredo sauce.