Looking for new dinner recipes
 

Please share your favorite dinner recipes. I would welcome both vegetarian and non-vegetarian recipes and would like them to be quite easy. Slow cooker recipes, full-meal salads, dinner sandwiches, etc.

My favorites are getting "stale", and I've served most of them to the people we entertain, so something new is needed.

TIA for all your wonderful ideas!

Best Recipe .... Reservations! :)

We has green noodles last night. Not a recipe, but a through it together sort of meal.

Pasta, what ever type you like, have on hand etc. Last night I had a package of gnocchi.
Pesto, again what ever one you like will work. I use about a cup
Cream cheese, soft hard, whatever you have on hand. Last night I did not have enough so I used a cup of sour cream.
Chicken, shrimp whatever, you get the idea.
A green vegie or two. I often use Broccoli and artichoke hearts.

While your pot of water is coming to the boil, sauté the meat. Add the cream cheese to the cooked meat and cook on low until melted.

Just before the pasta is fully cooked put the broccoli into the boiling pasta water. When the pasta and broccoli are cooked drain and dump into the meat and cream cheese mixture. Pour the pesto over top and mix well, add chopped Artichoke hearts. Serve with fresh Parmesan and a salad.

I like to add some chopped sundried tomatoes to my portion of the pasta.

If the shrimp is frozen, pop it into the pasta water with the broccoli.

oh that sounds good!! pitty no one here will eat anything like that. I tend to make something and have left overs galore, just for me!!

I have gotten to the age where I cook what I want to eat. Luckily my son likes a wide variety of foods, so we enjoy cooking different things. But some days plain old meat loaf, baked spuds and steamed veg are all we want. Other days it is Thai, Indian, Vietnamese, TexMex something with loads of flavour and perhaps some spice. I want to try making Eritrean food. I had it in Europe and the flavours are interesting, plus it is so fun to eat with our fingers.

Now that summer is here, we will eat lots of burgers and corn on the cob, but will switch up the meat, beef, lamb, bison, pork, vegie so it is not the same every time.

My son is not fond of fish, but he leaves in a week to spend 2 months with his grandfather, so I will be enjoying more seafood. Plus I love that it cooks quickly on a hot day.

I've been making a lot of roasted veggies with boneless chicken. I use several boneless thighs for DH and cut a couple breasts in half for me, season and place on baking sheet(I cover pan with foil or parchment for easy cleaning). Then cut up a variety of veggies-red potatoes, broccoli, brussel sprouts, baby carrots, toss with olive oil. Place veggies on pan around chicken pieces, sprinkle with seasoned salt, parsley or what ever you like, sprinkle with shredded parmesan cheese and place in 375 oven for about 35-40 minutes until chicken is done.

My daughter shared this recipe with me and we love it. I have made it with either rotisserie or precooked chicken, ground pork, ground beef, and Italian sausage. I really like the ground beef and sausage best. I have served it with coconut rice cooked in my Instant Pot, plain rice or with no rice, and my daughter and granddaughter like a fried egg on top of theirs. Baked spring roll wrappers are a crispy side to it. It is an extremely flexible recipe. I don't use the white wine, and use soy sauce for the tamari. I make it in my large dutch oven so I can stir things around easier.
If you like egg rolls this is good to try.
https://wholenewmom.com/recipes/egg-roll-in-a-bowl/

My husband and I are not picky eaters. In fact, he likes to find new recipes then gives me the shopping list.

check out www.allrecipes.com For recipe ideas.

Thank you Tartan for the info on the easy way to make the cabbage rolls. I have everything to make a batch today and to enjoy during the week ahead.
Have found info on cooking it on the stove, crock pot, oven and finally the IP pressure cooker. *Ü*

Everyone loves a good burger. What's even better, the hubby likes to cook them outside on the grill. :D You could go with meat, prepared veggie burgers, portabello mushrooms...whatever floats your boat. Add a few ears of corn to the grill and slice up some watermelon and you've got an easy-to-clean-up meal that you probably won't even have to cook.

~ C

I second this! It also works good with peppers in place of cabbage. Good way to use the "end of the garden" peppers that are too small to stuff.

We like these 3 crock pot meals:
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Beef Tips in Mushroom Sauce
2 lbs. beef cut in small pieces (I use stew meat ... already cubed)
2 cans cream of mushroom soup
2 pkgs. dry onion soup mix
1 can sprite or 7up
Put meat in crock pot. Pour soup & onion over meat. Add Sprite/7up & cook in pol all day on low or or high for at least 4 hours. This is good served over rice.
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Creamy Italian Chicken
4 boneless, skinless chicken breasts (cut up in small chunks)
1/2 cup water
2 pkgs. dry Italian salad dressing mix
2 cans cream of chicken soup
2 - 8 oz. softened cream cheese
Place chicken in crock pot. Mix water & salad dressing together & pour on top of chicken. Cook on low for 3 hours. Mix soup & cream cheese together & pour on top of chicken. Cook another hour.
This is good over noodles.
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Deli Roasted Chicken
1 Whole chicken
Pam Olive Oil Spray
Lawry's Seasoned Salt
Aluminum Foil
Clean chicken inside & out & spray with olive oil spray. Sprinkle with Lawry's seasoned salt. Spray inside of crock pot with Pam. Do not put any water into crock pot. Roll wads of foil into balls & put in bottom of crock pot. Put chicken (back side down) on top of aluminum balls. Cook on high 4 to 6 hours.

My “don’t want to cook” fall back recipe starts with any type of sausage (we have used breakfast sausage, bulk, patties, or formed sausages, keibasa, Italian, even applewood smoked, whatever) Fry the sausage until brown, drain half the fat, add celery seed to taste, stir in leftover veggies if you like(we like carrots) , and top it off with a head of cabbage chopped bite size. Simmer until the cabbage has turned a brighter green, add Mrs. Dash to taste, stir and serve. Filling and satisfying. (For those diabetics out there like me, no white food here.)

Deli Roasted Chicken
1 Whole chicken
Pam Olive Oil Spray
Lawry's Seasoned Salt
Aluminum Foil
Clean chicken inside & out & spray with olive oil spray. Sprinkle with Lawry's seasoned salt. Spray inside of crock pot with Pam. Do not put any water into crock pot. Roll wads of foil into balls & put in bottom of crock pot. Put chicken (back side down) on top of aluminum balls. Cook on high 4 to 6 hours.

osewme, this sounds great. Can I put the chicken on a small dish to keep it off the bottom of the pot. I have an oven dish that is oval and will fit perfectly in my crock pot.

I do the same ... instead of the aluminum balls, I have a small casserole dish that fits in the bottom and leaves room for the chicken on top. I tried the aluminum, but it was messy .... and I would sooner not have a throwaway after the fact.

Seasonings ... as above or whatever you want.
Lots of times, all I do is pour some BBQ sauce on top of the chicken after a good seasoning of salt.

Makes for a pretty easy-peasy supper, any time of the year.
However it is a favourite during hot weather for a good wholesome meal without heating up the house further!

I confess, I did not read this entire thread, but suggest you try "the recipe critic". Her recipes are easy and look so good. Her site was just recently forwarded to me. -- Now to go back and read this whole thread.

This is what we're having tonight. Company-ready and super simple. Just add rice and a green salad. https://www.delish.com/cooking/recip...shrimp-recipe/

Chicken spaghetti; recipe is from Pioneer Woman. It's so good.

I have had good luck with all the PW recipes I have tried. For those of you that like soup, try the corn chowder. Fast and good

Sure, that would work great! The alum. balls (or whatever you put on the bottom) is just to keep the chicken out of the juices that drip out. This chicken is really good.

Thanks for all the ideas!

If you like German food, this Sauerbraten recipe has been in my family for at least three generations.

I found this one online. Jim and I have enjoyed it many times.

Hawaiian Chicken

one green bell pepper
2 cups cubed chicken
3 cups cooked rice
1 can (13-16 oz) pineapple bits
2 can cream of chicken soup or cream of celery
2 cloves garlic, crushed or garlic powder 1/4 teaspoon
2 tablespoons salad oil
2 tablespoons soy sauce
1/4 cup toasted almonds

Cut pepper in strips and set aside. Drain pineapple, saving juice in saucepan. In skillet heat oil and cook green pepper with garlic until tender. Blend in soup, and 1/2 cup of pineapple juice. Add chicken, pineapple and soy sauce. Heat stirring now and then until done. Serve over rice and top with the almonds. Serves 4.

I love Sauerbraten!!!!!! Haven't had in in years and never made it. Thanks for the recipe, Boston!

Cheeseburger Mac. (Made many times while camping)
1 or 1.5 # ground beef (brown with chopped onions)
1 box macaroni & cheese (prepare as directed)
Combine and serve with salad.


My Moms motto: if you have hard cooked eggs & cold boiled potatoes in refrigerator, you’ll never go hungry.
They are great starters for “fast meals”.

My Hawaiian chicken is SO EASY . I use 1 bottle of french dressing mixed with 1 jar of pineapple preserves & pour over my cut up chicken in a baking dish big enough that the chicken isn't sitting on each other . Bake 350 degree 50 minutes

Many easy oven meals can be made on a sheet pan. Search Pinterest for “sheet pan meals” and get fabulous pictures.

Smothered Chicken

There are no special quantities for this dish. You can adjust according to number of servings needed.

2 cups of cooked rice. Saute onions and mushrooms. Brown and cook boneless chicken breast until done.

Layer the rice, chicken, then onions and mushrooms. Top with slices of provolone cheese. Bake in 375 until cheese is melted and bubbly. Serve with green salad or vegetable of choice.

I pour the pan drippings right into the casserole dish when layering the cooked ingredients.