Looking for quick, good, and easy recipes...?

I am a college student living on my own, and also working..and I am soo tired of eating out, but I'm also tired of making the same food all the time. any good, easy recipes im not a picky eater...Looking for quick, good, and easy recipes...?
Try all the main brands' sites. I wanted new stuff so I go to:


http://www.kraftfoods.com


http://www.unclebens.com/recipes


http://www.liptonfavorites.com





They have great easy recipes. I love to cook from these sites.


I could give you so many recipes, but pick your own, whatever you like.Looking for quick, good, and easy recipes...?
I feel your pain sweety! I'm also a college student who doesn't have much time to cook but I know I can't afford to eat out all the time. Here's my favorite recipes, hope they work for you too :)





BBQ Chicken Pizza with Feta Cheese





1 prepared pizza crust (12 inch)


1 cup KRAFT Shredded Mozzarella Cheese, divided


1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips, coarsely chopped


1/4 cup KRAFT Original Barbecue Sauce


1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese


1 small red onion, halved, sliced and separated into rings





PREHEAT oven to 450°F. Place pizza crust on ungreased baking sheet; sprinkle with 1/2 cup of the mozzarella cheese.


TOSS chicken with barbecue sauce; spoon evenly onto crust. Top with feta cheese, onions and the remaining 1/2 cup mozzarella cheese.


BAKE 10 to 12 min. or until cheese is melted and crust is golden brown. Let stand 5 min. before cutting to serve.





Layered Fiesta Casserole





1 lb. extra lean ground beef


1 medium green pepper, chopped


1 medium red pepper, chopped


1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa


1 can (14-1/2 oz.) diced tomatoes, undrained


1 pkg. (10 oz.) frozen corn, thawed


12 corn tortillas (6 inch)


1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided





PREHEAT oven to 375°F. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil.


SPOON 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.


BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.





Oven Fried Chicken and Fries





2 large baking potatoes (about 1 lb.), unpeeled


1/4 cup KRAFT Zesty Italian Dressing


1/4 cup KRAFT 100% Grated Parmesan Cheese


1 lb. boneless skinless chicken breasts, cut into strips


1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix


1/4 cup GREY POUPON Dijon Mustard


1 Tbsp. honey





PREHEAT oven to 425°F. Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.


BAKE 12 min. Meanwhile, coat chicken strips with coating mix as directed on package.


TURN potatoes over with large spatula; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake an additional 15 min. or until potatoes are tender and chicken is cooked through. Mix mustard and honey; serve for dipping.





Farmhouse Chicken Dinner





1/4 cup flour


1/2 tsp. pepper


4 small bone-in chicken breast halves (1-1/2 lb.), skin removed


1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing


2 cups baby carrots


1 medium onion, cut into wedges


1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided


2 cups MINUTE Brown Rice, uncooked


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed


2 Tbsp. chopped fresh parsley





MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180°F).


MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.


ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.





Easy Beef and Broccoli





1 Tbsp. oil


1 lb. beef stir-fry strips


2 cups frozen broccoli florets


1/4 cup hoisin sauce


1/4 cup KRAFT CATALINA Dressing


1 Tbsp. grated gingerroot


2 cups MINUTE White Rice, cooked as directed on package





HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently.


ADD broccoli, hoisin sauce, dressing and gingerroot; stir. Cover. Cook 5 min. or until heated through.


SERVE over the rice.





Family Size Veggie Calzone





2 cans (13.8 oz each) refrigerated pizza crusts


1/2 cup pizza sauce


2 pkg. (8 oz. each) KRAFT Shredded Mozzarella Cheese


1-1/2 cups chopped assorted fresh vegetables (broccoli, carrots and green peppers)


1/2 cup KRAFT 100% Grated Parmesan Cheese, divided





PREHEAT oven to 375°F. Unroll 1 of the pizza crusts onto baking sheet. Gently pat out crust to 12x10-inch rectangle; spread evenly with the pizza sauce to within 1 inch of edges of crust.


SPRINKLE with half of the mozzarella cheese, the vegetables and remaining mozzarella cheese. Reserve 1 Tbsp. of the Parmesan cheese; sprinkle remaining Parmesan cheese over mozzarella cheese. Top with second pizza crust; crimp edges with fork to seal. Sprinkle with the reserved Parmesan cheese.


BAKE 25 to 30 min. or until golden brown. Let stand 5 min. before cutting into 8 pieces to serve.





Chocolate Berry No Bake Cheescake





2 squares BAKER'S Semi-Sweet Baking Chocolate


2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


1/3 cup sugar


2 cups thawed COOL WHIP Chocolate Whipped Topping


1 OREO Pie Crust (6 oz.)


1-1/2 cups halved strawberries





MICROWAVE chocolate in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted. Set aside.


BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in whipped topping. Spoon into crust.


REFRIGERATE 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.
Try sandwiches.... Peanut butter and Jelly or Tuna Melt. That is for snack... For a meal try this one...


- Pork-


- Garlic-


- Vinegar-


- Soy Sauce-





Saute pork and garlic together... Then when meats absorbs the garlic.. Mix with vinegar and soy sauce... Then let it boil until pork is soft and tender... We call That Pork Adobo...





Then just cook rice and there you go...
This is good! Veggie Cous Cous. Can be served warm or cold and if you want to add some meat, a nice bit of lamb marinated in some rosemary, garlic and olive oil for an hour or two and sauted in a pan is a great accompanyment to this dish....








prepare cous cous (Near East is a good brand). Set Aside.





In a large skillet saute veggies in olive oil:





minced garlic


purple onion


zuchini (cut into small pieces, quarters lengthwise then chop into little triangles)


summer squash (chopped same as zuchini)


broccoli (smaller florets)


salt and pepper to taste


Saute all these until cooked through.





Add:


on can rinsed chic peas


handful cashews


handful raisins


curry powder to taste


corriander to taste


reseason with salt and pepper if necessary





toss with cooked cous cous.





Its got a nice middle eastern flair and you can add or omit whatever veggies you want and experiment with spices.


ENJOY!
I like Jamie Oliver - aka - The Naked Chef. His recipes are very ';basic'; in that they don't hunker down the food with tons of items or flavors.





The basics that you can cook delicious food are these: meat, olive oil, white wine, butter, chicken broth or beef broth, thyme, basil, rosemary, sage, garlic, onion, salt pepper, mushrooms, and other vegetables. Have rice and potatoes on hand for sides. These will pretty much make tasty, cheap meals for you. olive oil and garlic are a must for every cook... when you get experienced, you can add herbs and white wine or even chicken broth (to make sauces with your drippings). I recommend JO, though....he's really into simple cooking with just a handful of ingredients for each recipe. good luck and have fun experimenting!
Hamburger helper
STOVE TOP® One-Dish Chicken Bake





1-2/3 cups hot water


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces


1 can (10-3/4 oz.) condensed cream of mushroom soup


1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream





PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.


PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.


BAKE 30 minutes or until chicken is cooked through.





Jazz It Up


Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)





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Dinnertime Quesadillas





2 cups shredded cooked chicken


1/2 cup drained canned whole kernel corn


1/2 cup sliced green onions


1/2 cup drained canned black beans, rinsed


1 cup TACO BELL HOME ORIGINALS Salsa


1 cup KRAFT Mexican Style Shredded Four Cheese


8 TACO BELL HOME ORIGINALS Flour Tortillas





LAYER chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.


FOLD tortillas in half to enclose filling.


COOK one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.





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Simply Lasagna





1 lb. ground beef


2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided


1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese


1/2 cup KRAFT 100% Grated Parmesan Cheese, divided


1/4 cup chopped fresh parsley


1 egg, lightly beaten


1 jar (26 oz.) spaghetti sauce


1 cup water


12 lasagna noodles, uncooked





PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)


SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.


BAKE 45 min. Remove foil; continue baking 15 min. or until center is heated through (160°F). Let stand 15 min. before cutting for easier serving.





P.S. I always top this with loads of extra cheese...make sure to buy extra!!





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Let me start by saying this doesn't really taste like pumpkin...it's just really good and creamy. It's not spicy either. It's very very good. I hope you try it!





Pasta with Creamy Pumpkin Sauce





1 pkg. (16 oz.) penne pasta, uncooked


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed


1/2 cup KRAFT 100% Grated Parmesan Cheese


1/2 cup (1 stick) butter or margarine


1/2 cup milk


1 cup canned pumpkin


1/2 tsp. ground red pepper


Ground nutmeg to taste





COOK pasta as directed on package.


MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.


ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.





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This is a perfect side for just about anything!! Yummy too!





Cheesy Broccoli Casserole





1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken


2 pkg. (10 oz. each) frozen broccoli florets, thawed, drained


1 can (10-3/4 oz.) 98% fat-free condensed cream of mushroom soup


1 cup CHEEZ WHIZ Light Reduced Fat Cheese Dip





PREHEAT oven to 350°F. Prepare stuffing mix as directed on package, using only 3 Tbsp. margarine. Set aside.


MIX remaining ingredients in 2-qt. baking dish; top with stuffing.


BAKE 30 min. or until heated through.





______________________________________…





Chicken Tenders


Recipe courtesy Kathleen Daelemans (Foodnetwork.com)





1 pound boneless, skinless chicken tenders


Salt and pepper


1 (8-ounce) container plain yogurt


2 cups finely ground, toasted bread crumbs


Olive oil or pan coating





Preheat oven to 400 degrees F. Season chicken with salt and pepper. Pour yogurt into a shallow dish or plate. Pour bread crumbs into a separate shallow dish or plate. Dredge chicken through yogurt, shake off excess, place in crumbs, and coat all over. Gently shake off excess crumbs. Spray a large non-stick pan with olive oil or pan coating. Place tenders on the pan and bake for 6 minutes. Turn tenders over and bake another 6 minutes, or until tenders are crisp and cooked through.





______________________________________…





The Lady's Cheesy Mac


Recipe courtesy Paula Deen (Foodnetwork.com)





4 cups cooked elbow macaroni, drained


2 cups grated Cheddar


3 eggs, beaten


1/2 cup sour cream


4 tablespoons butter, cut into pieces


1/2 teaspoon salt


1/2 teaspoon pepper


1 cup milk





Preheat oven to 350 degrees F.





Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
A favorite in our household is ';Oil %26amp; Garlic Spaghetti';.


It's QUICK, EASY, and TASTY!





It can be prepared using only one-pot (to minimize cleanup) in about 15 minutes..





1. Cook your favorite long pasta according to the package directions.


2. While it cooks, chop 4 or 5 cloves of garlic.


3. When the pasta is done, drain it to a collander.


4. In the sam pot, add 2-3 tablesppons of olive oil.


5. When hot, add your chopped garlic.


6. Saute the garlic for about 5 minutes over medium heat, until it starts to sizzle, but not brown. ( if you over cook the garlic, you''ll have garlic chips).


7. Remove the pot from the heat.


8. Return the cooked pasta to the pot and mix.


9. Sprinkle with parmesan or romano cheese.





That's all there is to it!
www.allrecipes.com, www.bettycrocker.com, and www.kraft.com
Google quick easy recipes ----- 16,700.000 results to choose from.
hello I have a dessert one for you I want you to e-mail me after you make it nomorekids5@hotmail.com you will need bundt pan,


1(18.25oz) yellow cake, mix 1/2 c veg. oil,1 (3.4oz)pkg of instant vanilla pudding mix,4 eggs, 1 c of sour cream,6 apples peeled, cored and sliced,1/2 c white sugar( I use less but it says 1/2c)


2tsp of cinnamon , (1/2 c chopped walnuts I dont use these)





pre heat oven to 350 degrees- grease and flour a 10 inch bundt pan (reg.sz)





in lg bowl, stir together the cake mix and pudding mix.Add the eggs,sour cream and oil. mix until well blended. In a sm bowl mix cinn.,sugar and nuts. Pour half of the batter into the bundt pan place 1/2 apples over batter and sprinkle with 1/2 sugar and cinn. mixture pour the remaning batter over the top and repeat apples and cinn.mixture.


bake for 60 to 70 min in preheated oven .cool for 1/2 hr ( we never wait that long ) before removing from pan to cool.





on top of this I use a powered sugar and milk to top like a frosting


just take some powered sugar and mix with milk until smooth not to liquidy take spoon and drizzle over cake


enjoy I fix this for lots of thing and everyone loves it .I hope you do
Usually when I'm looking to try something new, I go to http://allrecipes.com/ and just look around. It's a great website that breaks food down into categories (which helps for me)





Happy Cooking!
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SUBMITTED BY: Donna L.





Dinner in one pot! Ground beef and rice are briefly sauteed with onion and bell pepper, then simmered with sweet corn and tomato sauce.





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