Can anyone give me some quick and easy recipes?

I am tired of trying out new recipes, having to buy a ton of new ingredients and then never using them because the recipe wasn't good. Anyone have some recipes that are super tasty and don't use a lot of ingredients that are expensive and won't be used again? My mom was not a good cook and the only thing she really taught me was chicken baked with cream of chicken soup. Sad but true lol. Please Help!!Can anyone give me some quick and easy recipes?
Food Network has a new show - 5 Ingredient Fix. Her food looks great! And each recipe has 5 ingredients or less.





I like to think of what I enjoy at restaurants then make them at home.





I'm in the same boat - my mom made things very bland I've decided.





7Up chicken is great! It's basically boneless skinless chicken breasts in the crockpot with a can of 7up, a bit of butter, bit of seasoned salt, and parsley, I think. Serve over noodles.





Hungarian beef stew and chicken %26amp; sausage gumbo are eye crossingly good!





I like pasta with a bit of olive oil, minced garlic, italian seasoning mix, parmesan or romano and cooked (pan fried) pepperoni for a quick meal.





I like to get a box of mac %26amp; cheese (like velveeta) and make it then add pan cooked kielbalsa, steamed broccoli, garlic, etc. Makes a lot when you add stuff and it's sooo good!





Shepherd's Pie (look on FN for Danny Boom's recipe)


Quiche


Fritatta


babaganoush (an eggplant spread)


hummus (a bean dip - look for roasted garlic or black bean hummus)


upside down pizza


chicken paprikash





I even discovered I like egg salad and potato salad if I make it - and spice it up good - using a recipe from food network or something. My mom's was always too bland, I think. Grill seasoning really makes egg salad tasty, along with a shot of tobasco sauce.Can anyone give me some quick and easy recipes?
Salad: Any greens you fancy (lettuce, spinach, carrots, snow peas, cucumbers, etc.), toss them, drizzle vinaigrette or salad dressing and you're good to go. You can add thickly sliced deli meats.





Mashed potatoes: Boiled peeled potatoes mashed with butter (and/or cream) and a dash of salt and garlic powder





Stir-fried (basically any meat or vegetables): A touch of oil, garlic, ginger and shallots (browned lightly in oil before adding meat or vegetables), choice of meat or vegetables, soy sauce





Omelets: 2 eggs well beaten, choice of ingredients (mushrooms, spinach, bacon, onions, which you prefer), fry ingredients in a bit of oil and put aside. Oil frying pan and pour egg, on medium heat let the layer of egg cook and solidify (takes about 5 mins), add cooked ingredients and cheese (if you want), fold over and serve.





Pancakes: get mix from grocery store and follow instructions. Publix sells a mix for buttermilk pancakes that just require water. I oil my pan with butter.





Very basic core ingredients needed in cooking to stock your kitchen with: Cooking oil (I use olive oil and sesame oil), butter, garlic, onions and/or shallots, ginger, soy sauce, salt, pepper
Recipe for: Peanut Butter Sandwhiches


Ingredients: Jelly/Jam, Peanut butter, bread


How: Take a piece of bread and a knife, spread the peanut butter on the bread. Then lick the peanut butter of the knife (try not to cut your tongue off). Then take another piece of bread, and use the knife (although you want to use your fingas...) and spread the jelly. Put the two pieces (1+1=2) together. Last, EAT THE NUMMY SAMMICH YOU FOOL!
Get out a pan, put oil in it, and boil it. Then, get out like little bisquick biscuits, and roll them in a ball. Place them in the oil abd let them fry until they are golden brown. Then get a bottle thingy and mix honey and butter. Shove the nozle in the golden balls until a good amount of is in it. Then, you gave a very yummy and very quick treat!
AMISH CHICKEN CASSEROLE





8 oz broad egg noodles


1/2 cup butter


8 oz fresh mushrooms, slice


1/3 cup flour


2 cups chicken broth


1 cup milk


salt and pepper, to taste


1/3 cup freshly grated Parmesan cheese


2 cups cooked chicken, cut in cubes


generous pinch of rubbed sage





Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.


Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350掳F for 30 minutes.








CROCKPOT CHICKEN AND RICE CASSEROLE





4 chicken breasts


1 can cream of celery soup


1 can cream of chicken soup


1 can cream of mushroom soup


2 stalks celery, diced


1 bay leaf


1 large onion, chopped


1/2 teaspoon Bell's Poultry seasoning


3 cloves garlic, minced


1 cup Minute Rice





Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).


Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.





Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.





Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.





Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm.





Don't use the ';keep warm'; setting instead of the ';cooking'; settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the ';medium'; or ';normal'; setting.





MEXICAN CASSEROLE





1 16 oz container sour cream


1 8 oz pkg cream cheese


2 eggs


2 cans cream of chicken soup


1 large onion, chopped


1 small can olives, chopped


1 small can chopped green chiles


1 cup cooked chicken, tuna, or turkey, chopped


1 8 oz pkg Monterey Jack or Cheddar cheese, shredded








Mix together sour cream, cream cheese, eggs, cream of chicken soup, chopped onion, olives (optional), green chillies, chicken, tuna or turkey (add more than called for if desired).


Spread mixture evenly in a 9x13 pan glass or earthenware casserole dish.





Top with shredded cheese.





Cover and bake 1 hour 350 degrees. Can be frozen and cooked later or cooked and reheated.





A metal 9x13 pan takes longer to cook than a glass one, so bake it slightly longer if you use a metal pan.





Mixture should be set well when removed from oven.





EGGPLANT CASSEROLE





1 1/2 pounds eggplant, unpared %26amp; diced


3 medium onions, chopped


1/2 cup grated Parmesan cheese


1 cup dry bread crumbs


2 tablespoons butter


2 egg yolks, beaten


1 teaspoon salt





Cook vegetables in boiling water to cover for about 20 minutes. Drain.


Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned.








HOMINY CASSEROLE





1/2 cup butter


1/2 cup chopped onion


1/2 cup sweet pepper, chopped


16 ounces white hominy, canned, drained


16 ounces yellow hominy, drained


14 1/2 ounces corn, whole kernel, canned, drained


4 ounces sliced mushrooms, drained


1/4 cup grated Parmesan cheese


8 ounces Cheez Whiz


1/4 cup pimiento, chopped





Preheat oven to 350 F. Melt butter in casserole dish. Saute onions and peppers. Mix hominy, corn, mushrooms, cheeses, and pimientos. Add to casserole and heat until bubbly, 30 to 35 minutes.





PIZZA-FLAVORED CASSEROLE





8 oz. extra wide noodles


1 lb. ground beef


2 T. olive oil 1/2 c. chopped onion


5 cloves garlic, minced


1 tsp. oregano


1 tsp. basil


1/2 tsp. salt


1/4 tsp. crushed red pepper


1 (10 1/2 oz.) can tomato soup or sauce


1/2 c. water


1-2 oz. can mushrooms


3/4 c. sharp cheddar or mozzarella cheese





Butter a casserole. Boil noodles according to package directions, cutting boiling time in half. Place noodles in casserole and cover with soup, water, and mushrooms. Brown ground beef, onion and garlic in olive oil adding herbs at last minute. Add to tomato and noodle mixture and mix in lightly. Cover all with cheese, topping off with a few spoons of tomato soup. Sprinkle with bread crumbs and dots of butter if desired. Bake in 350 degree oven for 40 minutes or until bubbly and lightly browned on top. Serves 1
Here are some of my simple, basic, but delicious recipes:





Oven Pork Chops





6-8 medium-thick pork chops


1 can cream of chicken soup


3 Tbsp. ketchup


1 Tbsp. Worcestershire sauce


1 medium onion chopped





Brown pork chops in a little oil, season with salt and pepper and place drained pork chops in shallow baking dish. In saucepan, combine soup, ketchup, Worcestershire and onion, heat just enough to mix and pour over pork chops. Bake, covered 350 for 50 minutes. Uncover for the last 15 minutes.





Cola Chicken





4-6 boneless, skinless chicken breast halves


1 cup ketchup


1 cup cola


2 Tbsp Worcestershire sauce





Place chicken in 9x13 casserole. Sprinkle with salt and pepper. Mix ketchup, cola, and Worcestershire, pour over chicken. Cover, bake at 350 for 50 minutes.





Beef and Potato Casserole





4 medium potatoes, peeled and sliced


1 录 pounds lean ground beef, cooked, drained


1 can cream of mushroom soup


1 can condensed vegetable beef soup


陆 tsp each salt and pepper





In large bowl, combine all ingredients. Transfer to a greased 3 qt. baking dish. Bake, uncovered 1 hour and 30 minutes at 350 or until potatoes are tender.





Easy Creamy Chicken





6-8 boneless, skinless chicken breasts


1 can cream of chicken soup


1-3oz package cream cheese


1-8oz carton sour cream


3-4 green onions, chopped





Place chicken in 9x13 dish. Sprinkle with salt, pepper, and good seasoned salt. In saucepan, combine soup, cream cheese and sour cream on low heat just until cheese melts and ingredients mix well. Pour mixture over chicken, sprinkle green onions on top. Cover, bake at 300 for 1 hour. Uncover and bake another 15 minutes. Serve over noodles or rice.





Tater Tots and Beef





2 lbs. lean ground beef


1 can golden mushroom soup


1 cup grated cheddar cheese


1 (2 lb) pkg. frozen tater tots





Pat beef into 13 x 9 baking dish. Spread soup over beef, cover with grated cheese. Top with tater tots. Bake covered 1 hours at 350. Uncover last 15 minutes.





Nacho Chicken





6-8 chicken breasts (or 8-10 chicken thighs)


2 cans nacho cheese soup


戮 cup milk


3 tbsp worchestershire sauce





Place chicken in large baking pan. Sprinkle with salt, pepper, and a spicy seasoned salt. Combine soup, milk, and worchestershire sauce in saucepan until just heated through. Cover and bake at 350 for 1 hour.





Hope this helps!