Anonymous wrote:Mujadara - it can be made many ways, but the three base ingredients are rice, lentils, and carmelized onions.

Google around for various recipes - spices can be more Indian or more middle eastern in nature, depending on your preference. But this is amazing, and it's good either as a main dish or as a side.

Yum yum! Especially with yoghurt or salad on top (or both).

I made this yesterday, and it is 5 ingredients if you don't count the spices- I really liked it and it only took 15 minutes.

http://www.bhg.com/recipe/gnocchi-sweet-corn-arugula-in-cream-sauce/

Kraft Home style Mac and Cheese
Frozen peas
Ham Steak

Cook M&C according to directions. Add frozen peas to the pasta in the last couple of minutes of cooking time.

Cube the ham steak and stir it into the Mac & Cheese. Pour into a casserole dish, top with the breadcrumb mix, and bake as directed.

Serve with a salad.

Anonymous wrote:I'm the shrimp & feta poster - so glad so many of you made it and loved it! It's one of my go-to recipes on a cold night when I need a little comfort food. the more garlic, the better. We never have leftovers from that dinner.

Another one I've been making a lot lately is shrimp parm subs. (Apparently, we eat a lot of shrimp!)

Buy sub rolls or Kaiser rolls. Slice them and toast them in the oven or toaster oven.
Saute some shrimp in a mix of butter/olive oil and a TON of garlic, s&p, basil, crushed red pepper.
Put the toasted rolls on a cookie sheet, open faced.
Spoon lots of the garlicky butter sauce over the toasted insides of the sub rolls.
Pile up some of the sautéed shrimp on the rolls.
Cover with yummy garlicky tomato sauce and shredded cheese (mozz, parm, whatever you have)
Broil.
Eat with a tossed salad and red wine.

- me again. You could obviously make this with pork, chicken, turkey, meatballs, etc. I just don't eat meat but do eat shrimp, so that's how I make it. Anything would work!

I'm the shrimp & feta poster - so glad so many of you made it and loved it! It's one of my go-to recipes on a cold night when I need a little comfort food. the more garlic, the better. We never have leftovers from that dinner.

Another one I've been making a lot lately is shrimp parm subs. (Apparently, we eat a lot of shrimp!)

Buy sub rolls or Kaiser rolls. Slice them and toast them in the oven or toaster oven.
Saute some shrimp in a mix of butter/olive oil and a TON of garlic, s&p, basil, crushed red pepper.
Put the toasted rolls on a cookie sheet, open faced.
Spoon lots of the garlicky butter sauce over the toasted insides of the sub rolls.
Pile up some of the sautéed shrimp on the rolls.
Cover with yummy garlicky tomato sauce and shredded cheese (mozz, parm, whatever you have)
Broil.
Eat with a tossed salad and red wine.

Curried butternut squash soup

Cut two butternut squash in half and roast cut side down at 400 degrees for 30-45 minutes until easily pierced with a knife.

Scoop out innards of one squash into a blender and add two cups of low sodium chicken broth. Blend until smooth

With second squash, add 1/2 lb cream cheese, softened plus more chicken broth; blend until smooth

Dump into stock pot. Add 1-2 tsp of curry powder, 2 T of brown sugar, salt and pepper to taste. You can also add other seasonings, like garlic powder, turmeric, garam masala, ginger or whatever tastes good to you.

Perfect fall recipe with bread and salad or roasted brussels sprouts on the side.

^^^
Got me through college.
You forgot the generic beer. (Anyone remember Screaming Yellow Lights?)

Box of macaroni and cheese
Can of tuna
Can of peas
Milk
Butter

Make mac & cheese as directed
Add tuna and peas
Heat through and serve

Anonymous wrote:19:45 do you cook the chicken first? and when you say swiss cheese do you mean slices, as in one on each breast?

This is the OP, so glad the post is still going strong!

I'm the OP of the Swiss Chicken recipe and just now seeing this! Nope, don't cook chicken beforehand...just lay em in there raw. And I use a slice of Swiss per breast.

Anonymous wrote:Baked Dijon pecan salmon

Salmon fillets or steaks
1/4 c olive oil
3 tbs Dijon mustard
1/4 c chopped pecans
1/2 tsp dried tarragon

Whisk olive oil, mustard and tarragon and brush on salmon. Top with pecans. Bake at 400 degrees for 4-6 minutes per 1/2 inch thickness of salmon. Can also add some honey to the oil/Dijon mix if you like.

PP, thanks for this. I made it for dinner tonight and both my 3 year old and I loved it!

tons of easy pasta recipes. this one in rotation currently is

: sauteed broccoli, garlic olive oil together
add can of chickpeas
put on pasta, with parmesan cheese

if you want to go beyond 5 ingredients, adding some red pepper, sun dried tomatoes, pine nuts, sub feta for parmesan, etc.

tonight my dinner is 5 ingredients: toast, roasted turkey, havarti, avocado and pinot noir.

^^^
Yukon golds work well. You can also mix them half and half with sweet potatoes.

This works great in an electric skillet, or a big cast iron one.

Cut two large onions, or one really huge one, into large rings.
Cut one to one-and-a-quarter pounds of potatoes into 1/4" rounds. (Leave the skin on)
Oil the bottom of the skillet. Scatter a layer of onion rings in the bottom. Then mix the potatoes and the rest of the onion rings together and layer on top of that. Salt and pepper.
Put 4 to 6 chicken thighs, skin side up, on top. More salt and pepper. Cover.
350 degrees for an hour (in the electric skillet, or with the covered cast iron in the oven), or you can do medium heat (not medium high) on the stovetop for about that long. Check after 45 minutes and scrape underneath a bit with a flat implement to keep the bottom layer from sticking too much. Some of it will stick, and some will get burnt a little bit, but that's part of the flavor as long (as it doesn't get out of hand). All of the onions and potatoes will be flavored with the chicken juices.