6 Easy Dinner Ideas
I like to cook so I decided I would share some recipes that I have collected and want to share. I found these recipes on the web and I haven’t tried them yet but will give it a try soon. I hope you all enjoy and if any of you make any of these dishes please let me know how they came out.

The chicken in this main dish recipe is lightly coated with a spiced tomato-and-mushroom blend. If you are looking for a timesaving dish to prepare, you can mix up the tomato-and-mushroom blend in advance to be used when you are ready to heat up the skillet. Enjoy it served on top of cooked rice or egg noodle pasta.
ingredients
- 4 skinless, boneless chicken breast halves
- 1/4 cup Spiced Tomato-Mushroom Blend, (recipe below)
- 2 Tbsp. olive oil
- 1 cup long grain rice
- 1-1/2 cups fresh sugar snap pea pods
- Fresh parsley (optional)
- Lemon wedges (optional)
- Spiced Tomato-Mushroom Blend
- 1 cup dried tomatoes (not oil-packed)
- 1 oz. dried mushrooms (shiitake or morel)*
- 1/4 cup dried minced onion
- 2 Tbsp. salt
- 1 Tbsp. dried thyme
- 1 Tbsp. cumin seed
- 2 tsp. crushed red pepper
- 1 tsp. garlic powder
- 1 tsp. ground cinnamon
- 1 tsp ground cumin
- 1 tsp. ground cardamom
- 1/2 tsp. ground black pepper
directions
-
- Lightly coat chicken with 1 tablespoon of the spiced blend.
- In large skillet cook chicken in hot olive oil over medium heat for 2 minutes on each side; remove from skillet. Stir remaining spiced blend and rice into skillet; cook 1 minute. Add 2-1/2 cups water; return chicken to skillet. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes.
- Add pea pods to skillet. Cover. Cook 5 minutes more or until rice is tender. Serve with parsley and lemon wedges. Makes 4 servings.
- Spiced Tomato-Mushroom Blend:In large bowl combine all ingredients. Place the mixture, one-fourth at a time, in blender. Cover and blend 30 seconds or until tomatoes are finely chopped. Transfer to storage container. Refrigerate; use seasoning blend within 1 month. Makes 8 (1/4-cup) portions.
- *Test Kitchen Tip:To remove grit from dried mushrooms, place in sieve and rinse under cold running water. Drain and pat dry. Place on baking sheet. Bake at 350 degrees F for 10 minutes or until dry and crisp.

Keeping your pantry well-stocked is essential to quick meal-making, and tortillas are one of those pantry building blocks (even though they go in your fridge). With tortillas around, you can make huevos rancheros and quesadillas and all manner of quick tacos and enchiladas. This recipe relies on premade pot roast, which is available in the refrigerated section of your grocer’s meat aisle. Serve this with a side of salsa and a salad.
ingredients
- 8 6-inch corn tortillas
- 1 17-oz. pkg. refrigerated beef pot roast with juices
- 1 14-1/2-oz. can diced tomatoes with green chilies
- 1 green sweet pepper, cut into strips
- 1 lime, cut into wedges
- Dairy sour cream (optional)
- Fresh cilantro sprigs (optional)
directions
-
- Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.
- Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.
- Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices.

This classic chili recipe includes all the traditional ingredients — ground beef, peppers, onions, and kidney beans in a tomato juice. While the soup is great the way it is, you can also experiment with different spices to give it some flair. Top individual bowls off with shredded cheddar cheese and sour cream.
ingredients
- 1 pound lean ground beef
- 1/2 cup chopped green sweet pepper (1 small)
- 1/2 cup chopped onion (1 medium)
- 4 cloves garlic, minced
- 1 15-ounce can tomato sauce
- 1 15-ounce can red kidney beans, undrained
- 1 14.5-ounce can diced tomatoes, undrained
- 2 to 3 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon ground black pepper
- Shredded cheddar cheese (optional)
- Chopped onion (optional)
- Dairy sour cream (optional)
- Crushed red pepper (optional)
directions
-
- In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
- Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.
- Chili for Two: Prepare as above, except divide all ingredients in half.
- Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Loaded Twice-Baked Potatoes (see recipe below) – Potatoes are one of the great comfort foods, especially when stuffed with a satisfying mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Add a tossed salad and you have a healthy and hearty meal that will leave you feeling good.
Loaded Twice-Baked Potatoes
Active time: 30 minutes | Total: 40 minutes | To make ahead: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.
4 medium russet potatoes
8 ounces 90%-lean ground beef (see Variation)
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced
1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
Vegetarian variation:
Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.
Makes 4 servings.
Per serving: 274 calories; 10 g fat (5 g sat, 4 g mono); 52 mg cholesterol; 24 g carbohydrate; 22 g protein; 2 g fiber; 514 mg sodium; 740 mg potassium. Nutrition bonus: Vitamin C (42% daily value), Zinc (27% dv), Potassium (21% dv), Calcium (19% dv).

Here’s a drumstick version of the popular Buffalo chicken wing appetizer. If you like a little less hot and spicy flavor, use just two tablespoons of hot pepper sauce and add one teaspoon of vinegar. Serve the chicken with celery sticks and blue cheese dressing for dipping. This spicy recipe makes a great party appetizer.
ingredients
- 8 medium chicken drumsticks (about 2 pounds total)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon paprika
- 2 tablespoons cooking oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 2 to 4 tablespoons bottled hot pepper sauce
- Celery sticks
- 1/4 cup blue cheese salad dressing
directions
-
- Skin chicken, if desired. In a plastic or paper bag combine flour and paprika. Add chicken, a few pieces at a time, shaking to coat well. In a 10-inch skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
- In drippings in skillet cook onion and garlic about 5 minutes or until golden brown and tender. Combine chicken broth and hot pepper sauce; stir into skillet. (Avoid inhaling fumes caused by cooking the hot pepper sauce.) Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink.
- Transfer chicken to platter. Skim fat from sauce, if necessary. To serve, spoon some of the sauce over chicken; pass remaining sauce. Serve with celery sticks and blue cheese dressing. Makes 4 servings.
Coated with olive oil and baked in a hot oven, these fries are soft and buttery inside and crisp on the outside—the perfect combination.
4 servings
Active Time: 5 minutes
Total Time: 25 minutes
Ingredients
- 2 large Yukon Gold potatoes, cut into wedges
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme, (optional)
Preparation
- Preheat oven to 450°F.
- Toss potato wedges with oil, salt and thyme (if using). Spread the wedges out on a rimmed baking sheet.
- Bake until browned and tender, turning once, about 20 minutes total.
Nutrition
Per serving: 102 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 13 g carbohydrates; 2 g protein; 1 g fiber; 291 mg sodium; 405 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat




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