In a cooking slump. I need quick/easy meal ideas!

[alansrock]

So hit me with yours please!!!!!!!!!!!! :)TIA!

[Leila]

Salsa chicken. Super easy, super yummy!


Salsa Chicken
4-6 boneless skinless chicken breast
1 packet taco seasoning of your choice
1 cup salsa of your choice
1 Tbsp olive oil
shredded cheese of choice

Lightly coat bottom of baking dish with oil. In a gallon sized bag, place taco seasoning--add chicken and shake to coat. Place chicken in baking dish, cover with salsa. Bake at 350°F until done (170° internal temperature). Top with cheese and place back into oven until cheese is melted, about 5-10 minutes.

We shred the chicken and serve this up as tacos with yellow rice and beans or just a salad. It really is VERY tasty!

----------------------------------

This one is great for summer! The boys request it frequently.

Lemonade Chicken Stir-Fry

Ingredients:
4-6 chicken breasts or thighs (skinless and boneless)
2 cloves garlic, minced
2 tablespoons vegetable oil
1 6oz can frozen lemonade concentrate, thawed
1/4 cup water
3 teaspoons chicken bouillon
3 small green bell peppers, cut in one inch strips
1/4 cup water
2 teaspoons cornstarch


How to make this recipe:
Cut chicken into uniform strips, about 2" x 1/2".
In a skillet over medium high heat, sauté chicken and garlic in hot oil until chicken is no longer pink on the outside. Reduce heat to medium. Add lemonade concentrate, 1/4 cup water and boiullon granules. Cook 10 minutes or until liquid is reduced by 1/2.
Add peppers, cover and cook 5 minutes or until peppers are crisp tender.
In a small bowl, mix 1/4 c water with cornstarch until smooth. Pour into skillet. Stirring, bring to boil and boil for one minute.

Serve with white rice.

Notes: Add pineapple and other veggies for more crunch. Zucchini and carrots are great in this one. Also, you can substitute orange, red or yellow peppers for the green.

Prep time: 15 minutes

Serves 6.

-------------------------

[robinforman]

One we love for summer is Pitzas... Take a pita bread, toast it on the grill and then top with tzatziki (greek cucumber/yogurt sauce), feta cheese, diced veggies (green pepper, red onion, cucumber) and meat of your choice (steak/chicken) Seriously so good!

[Leila]

That sounds yummy, Robin!! Thanks for sharing the recipe!

[Sharon Kay]

ok trying to get a feel for what you like....

1. Mexican?
2. Recipes with precooked chicken? (you can buy precooked chicken strips or pieces in the freezer section or cook a whole bunch of boneless chicken breasts out on the grill and freeze until you are ready to cook with)
3. Grilling recipes?

[alansrock]

ok trying to get a feel for what you like....

1. Mexican?
2. Recipes with precooked chicken? (you can buy precooked chicken strips or pieces in the freezer section or cook a whole bunch of boneless chicken breasts out on the grill and freeze until you are ready to cook with)
3. Grilling recipes?

YES TO ALL OF THE ABOVE PLEASE!!!!!!!!!!!!:thumbup:

[Sharon Kay]

Ok here is one of our favorites:


Easy Chicken Paprika
From:
Prep/Cook: 20 minutes
Serves: 4


Ingredients:

1 tablespoon butter OR margarine
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
2 teaspoons paprika
1/8 teaspoon ground red pepper
1/3 cup sour cream OR plain yogurt
4 cups hot cooked medium egg noodles

Directions:

HEAT butter in skillet. Add chicken and cook until browned.

ADD soup, paprika and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done.

STIR in sour cream and heat through. Serve with noodles.

....we like to precook chicken breasts in the broiler or on the grill...chop up and freeze ready to pull out for these kind of recipes.

We prefer this with cream of chicken soup. I originally found this in our Campbells Soup cookbook...that is a good cookbook...I love how it is set up with "options". I will try to scrap one to show you later.

[Sharon Kay]

Here is one dh likes...me not as much...but he asks for it:


Easy Turkey a la King
From: Crystal V., Mississippi


Ingredients:

1/2 cup diced green pepper
1/2 tablespoon butter OR tablespoon margarine
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed Cream of Chicken Soup
1 1/4 cups milk
3 cups cooked turkey, cubed
1 tablespoons pimentos, chopped
Dash ground black pepper

Directions:

Sauté green pepper in butter just until tender. Blend in the soup; add milk a little at a time.

Stir in remaining ingredients. Heat until bubbling.

It's very easy to make.

[Sharon Kay]

These fajitas rock!!! :w00t: They are our absolute favorite...we make them probably 9 times a year (at least)...and anytime we have company and serve them...we are always asked for the recipe.

NOTE: I have found "cilantro" in the dried spice aisle and that has allowed me to make these on the spot! We also like the lime flavor so usually double the lime it calls for (and use the REALIME brand rather than fresh). Enjoy!



The story of Bubba's Fajitas.
If anyone is acquainted with Bill Lawrie on any of the
other electronic systems you know him to be a master of
TEX-MEX cooking. Bill Lawrie originally turned me on to
Fajitas done just the right way. Here is his original
recipe as quoted through his good buddy. I have been
known to add a shot of tequila to the marinade (only to
tenderize the meat :-
*** BUBBA'S FAJITAS ***
Those self-appointed guardians of Texas cuisine, Bubba and
Billy Joe, stopped by the other day and saw a request for
fajitas so Bubba asked me to post his version. Serves 4
regular people or two hungry Texans.

1 pound beef skirt steak
1 clove garlic, chopped
1 teaspoon cumin
1 tablespoon chopped fresh cilantro
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon Liquid Smoke
1 medium yellow onion, sliced in rings
Juice from 1 large lime
Pepper to taste.
1 each large green and yellow peppers
guacamole
refried beans
Mexican rice
Warm flour tortillas

Trim fat from steak. Pound lightly to tenderize. Place
meat in non-metallic container. Top with onion rings.
Combine remaining ingredients. Pour over meat and onions.
Cover and refrigerate overnight. (At this point he says to
go out and just party, party, party -- just forget about
these tasty fajitas 'til tomorrow.)
Next day - or whenever you find your way back home,
remove the meat and onions, reserving the marinade.
Separate the meat and onions. Place meat on grill, basting
often with the marinade and turning often to prevent
charring. You gotta do this on a grill - it's not the same
in a broiler. Meanwhile, saute the onions in butter with
some green and maybe some yellow peppers sliced into
strips. When the meat's done, slice it into thin strips,
cutting across the grain.
Serve with homemade refried beans, Mexican rice,
guacamole, picante sauce or salsa, sour cream, grated
cheddar, your sauteed veggies and of course, warm flour
tortillas to hold it all together. Bubba uses handmade
tortillas he gets from a nearby restaurant. They're much
better than store bought. (Hint: I like this recipe is even
better with chicken, but don't tell Bubba I said that,
'cause he thinks real men eat beef, and only sissies eat
chicken!)
N-joy
Speaking for Bill, Bubba and Billy Joe.
...Mike/Miami...