(Closed) Recipe Challenge!

posted 9 years ago in Cooking
Post # 3
Member
5154 posts
Bee Keeper
  • Wedding: June 2010

I really like eatingwell.com

they have budget friendly, easy to prep, recipes that don’t TASTE basic πŸ™‚

Post # 4
Member
14186 posts
Honey Beekeeper
  • Wedding: June 2009

I love to marinate my chicken or use seasoned rubs on them if i run out of time. I toss them in some low cal dressing the night before (something with some acid in it like lemon or orange juice so it permeates better, or i poke holes in it,,.,.italian dressing works just fine). Cook a FEW chicken breasts, then you can dice them chilled for salads or make some rice in your rice cooker, grill up a handful of carrots or something, then warm up the chicken and you’re done.

Tonight I had…oh man…*thinking hard*….baked cod fillets (the breaded kind) and an artichoke that i steamed. It wasn’t that good. I was hungry an hour ago and had a veggie burger patty for a snack.

For lunch I grilled up 2 veggie patties, an orange bell pepper, and tossed some broccoli in the microwave. Then i poured some Trader Joe’s Tikka Masalla sauce over it. Done in 10 minutes.

Don’t feel too bad, Latte. I had goat cheese on crackers for dinner last night. I tend to eat whatever’s easy. The night before it was cereal =]. It’s such a pain in the booty to cook for one,

Post # 5
Member
5993 posts
Bee Keeper
  • Wedding: May 2010

every weekend i sit down with my blackboard and write out the next weeks dinner meals and i make sure i have everything i need in the house. some of the meals you can make the day before so all hubby has to do is put it in the office so it will be ready when i walk thru the door.  what ive found is we have less takeout and better meals

last night was baked ricotta with spinach, mushroom, bacon & tomato. the receipe started as just spinach and ricotta but over the months ive been adding extra stuff to it.

Post # 6
Member
774 posts
Busy bee
  • Wedding: March 2010

One thing that helps me is that if I have to grill or bake some chicken, then I will cook a few more portions and freeze them so I can make either a quick salad lunch or something quick for dinner.

Casseroles are good bc you can always freeze them. Soup is very leftover friendly as well and easy to make large portions.

I often make some variation of pasta or rice or potatoes along with a meat for protein and a veggie. Makes it pretty easy. For example, I think tonight I will thaw some shrimp and stir fry it with some cauliflower and broccoli and then steam some rice on the side. The rice will take the longest, so it will take about 30-40 minutes to make.  Another something I vary is pasta in a tomato sauce which I make myself with crushed tomatoes, tomato sauce, onion, garlic and italian seasonings, a sprinkle of salt and about a tsp of sugar. then I will add my chicken, beef, shrimp whatever and add whatever veggies I want.

Post # 7
Member
6009 posts
Bee Keeper
  • Wedding: May 2009

Do you have a crockpot, latte?  There are some awesome crockpot recipes/recipe books out there that take minimal time to prepare.  I like it because I can just throw the ingredients into the pot, refrigerate it until lunchtime, and then turn it on for a few hours.  Here’s a recipe I did last week:

Meatballs (we eat our in pitas with moazzarella and lettuce):  Combine in a big bowl – 2 eggs, 2 chopped up cloves of garlic, 1/2 cup breadcrumbs, 1 chopped onion, 1 tbs oregano, 1 tbs parsley, 1/2 cup shredded parmesan, 1 lb ground beef.  Roll into meatballs, about half the size of your palm.  Put some olive oil in a pan and cook them until they are brown on all sides.  Put the meatballs in the crockpot with a jar of tomato sauce for 4-5 hours.

You can also use the same recipe for meatloaf; just put the raw ingredients into a loaf pan, top it with the tomato sauce, and bake for 1.5 hours at 375.  The thing that takes me the longest about this recipe is just cutting stuff up.  Honestly!  πŸ™‚

Post # 8
Member
606 posts
Busy bee
  • Wedding: October 2009

For chicken, I love grillmates montreal chicken seasoning, it does wonders. Oh, and a little salt, pepper and garlic goes a long way. πŸ™‚

I make grilled chicken strips on the forman using the above seasonings, then we can have a side salad, and corn… this seriously takes like 15 – 20 minutes once the chicken is thawed.

You can also get those pizza crusts and make your own pizza, they have whole weat crusts, then you just put your marinara, low fat cheese and all the veggies you can pile on top. (I LOVE veggie pizza.) Then throw it in the oven for a little less than 20 I think and you’re good to go.

I’ll also get french bread from the store, some cracked pepper turkey breast, low fat pepperjack cheese ( a little shredded) sautee some tomatoes with a bit of garlic and extra virgin olive oil…. throw that all together, spritz a bit of margarine onto the bread and put all the goodies inside of it… put it on the forman, and have a great panini…

 

mmmm can you tell I’m hungry? lol

Post # 9
Member
853 posts
Busy bee
  • Wedding: September 2009

i just found a new recipe (it was for fish but i tried it on chicken and it works just as well):

marinate meat in 1/2 cup of dijon mustard and lime juice (of 1/2 a lime). add salt and pepper to taste. grill

5 ingredients (or less). pair it w/ lightly steamed veggies and you’ve got a healthy, quick meal.

Post # 10
Member
495 posts
Helper bee
  • Wedding: September 2009

Oh man I love food.  We have chicken quite a bit, either in stirfry or in a salad.  My Fiance either marinates (Lowry’s Steak n’ Chop!) or uses Emeril’s Essence plus garlic salt/pepper.  Really gives the chicken more flavor.  give it a try! πŸ™‚

Post # 11
Member
144 posts
Blushing bee

I’m with Mrs Spring – I love slow cookers.

Even in summer – lots of people put them on their condo balconies so they don’t add even the slightest bit of heat to the home.

Lots of recipes at http://www.RecipeZaar.com

Post # 13
Member
1776 posts
Buzzing bee
  • Wedding: February 2011

A quick and easy way to make chicken more flavorful is to marinate it in Ken’s Italian dressing.  So good.  Sometimes I’ll add in some onions and garlic and fresh herbs.  Or even a little BBQ sauce.   Always good on the grill.

Post # 14
Member
241 posts
Helper bee
  • Wedding: August 2010

I was going to recommend marinating, but it looks like it is covered above. A spice I did notice missing in your meal was GARLIC! I use garlic in almost every meal. Below is a recipe for pesto. You can add it to a cream sauce and put over pasta, add olive oil and use as a dip, or use to season meats.

Pesto

4 cups of freh basil leaves

1/2 cup of olive oil

1/3 cup of roasted pine nuts(easy to find in the store)

2 cloves of garlic

1/4 cup of grated Pecorino Romano(or you can use parmesan)

 

Mix all ingredients together in a food processor until it is a paste. Add salt and pepper as needed.

Warning it is a bit strong to eat in paste form. I suggest always mixing it with another sauce. Use it as a spice.

Post # 15
Member
465 posts
Helper bee
  • Wedding: May 2010

great sites! Thanks, ladies!! πŸ™‚ I hope the slow-cooker is the first thing to be bought off the registry…

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