I do a version of this almost 1x a week. Put on a pot of water for pasta (whatever shape). While that's going, cut up chicken breasts into 1-inch cubes and one small onion into a smaller dice. Saute chicken and onion in olive oil until brown. Add cooked pasta and whatever veg you have - I've done string beans, fresh spinach (that wilts from heat), peas, etc. Salt and pepper to taste, grated parm on top.

The Mark Bittman Express cookbook http://www.amazon.com/Mark-Bittmans-Kitchen-Express-Inspired/dp/1416575677/ref=sr_1_1?ie=UTF8&qid=1346952663&sr=8-1&keywords=mark+bittman+kitchen+express

is my bible since I had a baby. After lil goes to bed, I can make a great dinner for me and hubs in literally 20 minutes. It's genius.

Three very easy chicken dishes. Serve with your favorite starch (you can get microwave mashed potatoes or rice pilafs) and steam-in-a-bag veggies:

1. Boneless, skinless chicken breasts. Put in baking pan, put a spoonful of your favorite salsa on top (with a sprinkle of taco seasoning if you like), Bake at 375 for 20-25 minutes, add shredded cheddar cheese on top. Bake another 3-5 minutes. Serve.

2. Parmesan crusted chicken. 1 cup shredded parmesan, 1/2 tsp garlic powder, 1 package Good Seasons Italian dressing (do *NOT* use the Zesty Italian). Mix. Put boneless skinless chicken breasts in a pan, sprinkel the cheese mixture on both sides. Bake 25 minutes at 375.

3. Chicken medallions (if your husband is not safe with a knife, then buy boneless skinless chicken tenderloins). Melt butter in a pan, brown chicken until lightly golden brown on both sides, shred basil leaves by hand (or chiffonade if he's safe with a knife) and add. Cook for about 30 seconds or until the basil wilts. Squeeze half a lemon over the chicken. Serve.

All are very easy and make you look like a good experienced cook. I do a lot of cooking and I've made all three of these and people have thought they were some of my best "recipes"

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Hot sandwich rolls. Buy a roll of Pillsbury pizza dough in the refrigerator section (where biscuits, croissants, etc are). Unroll so that it is wider than it is tall. Layer your favorite combination of lunchmeat and cheese. Roll from the bottom up. When you get to the end, pull the dough over the edge of the meat and cheese. Lay out on a baking sheet and bake according to the instructions on the roll. Slice so that you end up with spiral cut sandwiches. A few combos that I like: roast beef with horseradish cheddar (and if my mustard-hating wife isn't eating, I put mustard on it as well), Ham and sharp cheddar, turkey and pepperjack. Also, when making for parties, I make two and then I bend them with the ends touching so that it becomes a sandwich ring. Looks great coming out of the oven and then I put it on a big cutting board with a knife and let everyone cut slices the size they want. I make two "flavors". Very easy and very good and quite good for dinner. Recommend that you get your deli meats from the deli rather than the prepackaged ones. The deli meats are slightly moister and work better. The prepackaged ones are slightly drier and get moreso when baked.

I know this is a really dumb question but can I put mayo and/or mustard on this before baking it?

I'm not the OP of that comment, but these sounded so good I made them last week with turkey and swiss. Was leery about baking with mayo though, so I just made a dipping sauce of mayonnaise and Grey Poupon and served alongside. They were delicious.

Wow. PP here who suggested the sandwich rolls. I haven't been watching this thread and didn't realize my suggestion was so popular!

My experience. I will add mustard on before cooking, but not mayo. I don't like the texture of cooked mayo except in a crab or artichoke type dip. So I put mayo on the side, but will put mustard on beforehand.

Glad everyone enjoyed these. FYI, I've also made it with pepperoni, ham and salami, sliced mozzarella a light layer of jarred spaghetti sauce and served with heated spaghetti sauce on the side.

Enjoy!

Anonymous wrote:
Steak is super fast!
And tell him you don't rinse steak before you cook it.

I'm sorry - you have to tell people this? Weird... not being snarky, but I have never heard of someone rinsing off their steak...

Anonymous wrote:Cut up chicken into cubes, quarter an onion and a few tomatoes. Put in a baking dish. Pour a jar of Indian simmer sauce over, mix and bake for 30 minutes. Serve with rice and plain yogurt.

I like this one! Am going to try it tonight. What temp? 350?

I have become a chicken sausage addict. There are several varieties, all precooked. Slice in to chunks, brown it up with a bit of olive oil, make some rice/quinoa/etc and add a veggie or salad. Takes about 20-30 min. Leftover sausage is great in an egg white omelette with some broccoli. Aidells has a few varieties but the prices are better at Trader Joes.

I had a friend who went to the Czech Republic for a year, and when he returned, he had a dinner party where he made the dishes he ate there. One of the dishes involved cabbage and mayo, served hot. It was, seriously, the most revolting thing I've ever had, due primarily to the hot mayo. Granted, if I were Czech, I might have loved the dish, but I'm not.

So, if I were you, 17:00, I'd try the dipping sauce method the PP described above.