I don't cook and my husband wants meat and potatoes type meals. Any easy, tasty recipes that are your faves?
- my brain hurtsLv 51 decade agoFavorite Answer
Baked potatoes are so easy. Just put a couple of Idaho potatoes in the oven (right onto the rack, don't put them in foil) at 400 F for 45 minutes to an hour. You know they are done when you can easily pierce the potato with a fork. Then let him top it how ever he wants, with cheese, butter, chives, sour cream, or whatever else he likes.
Also any sort of chop(beef, lamb, or pork) or chicken cutlet is easy to cook. You can pan fry them or broil them. Invest in a digital meat thermometer, so you don't have to guess as to whether your meat is cooked or not. Also marinate your meat to make it extra juicy and flavorful. Italian dressing is a good marinade for just about any meat, and ranch is a delicious marinade for chicken.
- Anonymous4 years ago
First of all, congratulations! It will be really nice when you just walk right on passed the meats and see how low your bill comes to! Veggie meals are more healthful, so you may try to find recipes on many of the websites. Just make sure that you start out slowly so that you feel confident about how to prepare the meals. You don't have to go overboard all at once. You may make some meals throughout the week that are "meat free" nights/lunches, etc. Introducing a meat-eater this way is easier. Before you do too much 'ranting' about no meats, back up what you say to inspire him. He may not know that eating a cup of beans [yum! mexican food ] is pretty much all that's required for protein vs. meats, an sooo much cheaper! Find some interesting facts such as a nice 'nutritional' list of the fruits/veggies showing how much vitamins/minerals there are in the foods. Just do a search on the web! I was suprised myself to find how much vit. C is in red bellpeppers compared to oranges! He can still be a "meat' and potatoes" man on a vegetarian diet! Good Luck!
- 1 decade ago
You know what's really easy for our family? Throw a rump roast into the crockpot with some water. Sprinkle seasoning salt, salt and pepper on it. Cut a few potatos in half and let it sit all day (make sure the crock pot is on "Roast" mode). When you get home, toss in some baby carrots and let those cook for about an hour (or until their cooked to taste) and then your good to go.
We also like to cook pork roasts in the crock pot all day, and then when we get home we shred the pork and put BBQ sauce on it and make BBQ sandwiches.
I think men, in general, don't really care what their eating as long as it tastes good and fills them up. From personal experiance, my fiance likes anything that is hot and filling. I make sure to switch it up, so we're not eating the same thing every night. And he's a great cook as well, so we also take turns (which is nice!).
If your really desperate, I would buy those crock pot meals in the freezer section of your grocery store. They have everything you need in them already and are super easy to cook.
Hope this helps!
- W0615Lv 41 decade ago
One-pot dishes for you easy & fast..... :-)
Chicken, Potato and Butter-bean Stew
4 chicken breasts, skinned and boned
4oz(115g) tinned butter beans
1 medium onion
3/4pint(450ml) chicken stock
1 pinch of saffron
2 tsps fresh thyme and parsley
1 tsp dried thyme and parsley
Salt and freshly ground black pepper
2 tsps snipped chives
12oz(350g) sweet potatoes
12oz(350g) english potatoes
1/4 pint(150ml) whole or semi-skimmed milk
1 pinch powdered cinnamon
1. Peel and slice the onion. Pour the chicken stock into a pan and add the onion and the saffron. Bring to the boil, reduce the heat and leave to simmer briskly, uncovered, for 15 minutes.
2. Meanwhile, slice both the carrots and leeks into regular-sized rounds. In a 2 pint (1.1litre) flat, ovenproof dosh, layer the chicken breasts with the thyme, parsley, carrots and leeks. Pour over the saffron and onion stock. Season to taste with salt and freshly ground black pepper, cover and cook in the oven for 40 minutes, stirring well halfway through.
3. While the casserole is cooking, peel and cut the sweet potatoes into rounds 1 in (25mm) thick. Cook the rounds in boiling water for about 15 minutes until soft, then drain and mash them thoroughly, adding half the milk and the cinnamon.
4. Peel and cut the english potatoes into similar sized round pieces and cook them in boiling water for 15-20 minutes. Drain, add the remaining milk, and mash thoroughly.
5. When the casserole is cooked, remove the lid and stir in the butter beans. Cover with the mashed sweet potatoes and english potatoes, arranging them by hand, or using a piping bag in a striped manner if desired. Return the casserole to the oven and bake for a further 40 minutes until the topping is lightly crisp and golden. Garnish with the snipped chives and serve immediately.
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- 1 decade ago
I have a really easy crockpot recipe for roast that our family loves. Put a roast into your crockpot, add a packet of dry onion soup mix, a can of cream of celery soup and 12 oz can of cola, cook on low for about 8 hours. In the store's meat section, bob evans has already made mashed potatoes (regular, cheese or garlic) all you do is microwave them easy enough for non cooks to do
- scrappykinsLv 71 decade ago
Chicken Ritz Casserole
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
- piruleeLv 41 decade ago
Easy Meat & Potatoes Casserole (Our version of Hamburger Pie
1 lb ground beef
1 small onion, chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon black pepper
1 can green beans
2 cups prepared mashed potatoes (instant works just fine)
1/2-1 cup shredded cheddar cheese
Brown the meat with the onions.
Add seasonings and green beans.
Spray a 2 qt casserole dish with Pam.
Spoon meat mixture into bottom of dish.
Spread mashed potatoes over meat.
Sprinkle cheese over potatoes.
Lightly sprinkle paprika over cheese.
Bake uncovered in preheated 350 oven for 25-30 minutes until cheese is melted and top of casserole is slightly puffed.
Allow to cool for a few minutes before serving.
Polish Meat and Potatoes
4 potatoes, peeled and cut into 1 inch cubes
1 onion, chopped
2 green bell peppers, cut into 1 inch pieces
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
1 (16 ounce) package kielbasa sausage, cut into 1 inch pieces
Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.
- Anonymous1 decade ago
there are a billion different ways to make beef stew. its cheap and easy and meat and potatoes. its a good way to sneak in veggies too -- i usually put in sugar snap peas, carrots, red bell pepper, onion, garlic. try foodnetwork.com for recipes.
- TavitaLv 51 decade ago
Why doesn't your husband cook if he wants the meals?
- 1 decade ago
Ground Beef Stew over Garlic Mashed Potatoes
1/2 lb. lean ground beef
1/4 cup chopped onion
1 cup frozen mixed vegetables
1 (14.5 oz) can diced tomatoes, drained
1 (12 oz) jar homestyle beef gravy
1/4 tsp. dried marjoram
1/4 tsp. pepper
(Okay, then there is a recipe for mashed potatoes, but I assume you know how to make them or can buy a box and follow directions.)
In large nonstick skillet brown ground beef and onion. Drain. Add all remaining stew ingredients; mix well. Bring to a boil. Reduce heat to low; simmer 8 to 10 minutes or until vegetables are tender, stirring occasionally. Serve the stew on top of mashed potatoes.
Campbell's Pork Chops and Stuffing Bake
4 cups corn bread stuffing (made from mix)
4 to 6 boneless pork chops, 3/4" thick
1 can cream of celery soup
1/3 cup milk
1/2 cup shredded Cheddar Cheese
Prepare stuffing mix according to pkg directions. Spoon stuffing across center of 3 qt. shallow baking dish. Place pork chops on each side of stuffing. Mix soup and milk. Pour over chops. Cover and bake at 400o for 30 min. or until pork chops are done. Sprinkle w/ cheese.
1 (12 oz) pkg frozen Swedish-style meatballs, thawed
1 (12 oz) jar beef gravy
1 (4.5 oz) jar sliced mushrooms, drained
1/2 cup pearl onions
1/2 cup sour cream
2 tsp. Worcestershire sauce
4 frozen biscuits
1 Tbsp chopped fresh parsley, opt.
Heat oven to 3750. Spray 8 inch square (2 quart) glass baking dish w/ nonstick spray. In medium saucepan, combine all ingredients except biscuits and parsley; mix well. Cook over medium-high heat for 5 to 8 minutes or until mixture is bubbly and throrougly heated, stirring frequently. Pour mixture into sprayed baking dish. Arrange frozen biscuits over the top. Bake 25 to 30 minutes or until biscuits are deep golden brown and filling is bubbly. Sprinkle w/ parsley.
Pork and Sweet Potato Supper
2 Tbsp. oil
1 lb. pork tenderloin, cut into 1 inch pieces
2 cups cubed peeled dark-orange sweet potatoes (about 2 medium)
1/2 cup chopped onion
2/3 cup maple-flavored syrup
2 Tbsp all purpose flour
1/2 to 1 tsp ginger
1/4 tsp salt
1/8 tsp pepper
1 cup frozen sweet peas
1 pear, peeled, chopped, opt.
1 (12 oz) can Pillsbury Hungry Jack Golden Layers Flaky Biscuits
Heat oven to 375o. Heat oil in large oven-proof skillet over medium-high heat until hot. Add pork, sweet potatoes and onion; cook 8 to 10 minutes or until pork is browned and sweet potatoes are crisp-tender, stirring occasionally.
In small bowl, combine syrup, flour, ginger, salt and pepper; blend well. Stir syrup mixture, peas and pear into pork mixture. Cook 1 to 2 minutes or until hot, stirring frequently.
Separate biscuits. Cut each biscuit into quarters. Arrange biscuit pieces over pork mixture in skillet. Bake for 15 to 20 minutes or until biscuits are golden brown.
BBQ Beef and Potato Turnovers
1/2 lb. lean ground beef
1/3 cup bbq sauce
1/2 cup frozen O'Brien potatoes w/ onion and peppers
1 oz (1/4 cup) shredded Cheddar cheese
1 (8 oz) can crescent rolls
Heat oven to 375o.
Separate dough into 4 rectangles on ungreased large cookie sheet. Press perfoations to seal.
In medium skillet, cook ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in bbq sauce, potatoes, and cheese.
Spoon 1/4 of beef mixture onto 1 side of each dough rectangle. Fold dough over filling; press edges to seal.
Bake 13 to 19 minutes or until dough is golden brown.
Another dish my meat-n-potatoes husband and I like to make:
We slice a potato very thin (like potato chips), dice some onion and maybe some bell pepper and cut smoked sausage horizontally into little rounds. I start browning the sausage, by itself, in a skillet w/ no oil. (My husband uses a little oil, but I think the sausage releases enough grease on its own). I remove the sausage (no, I don't, I like my sausage burned, but if you don't, then remove the sausage) and add the potatoes and onions and stir often until they are the desired doneness (I also like this a little burned). Throw all of it together on a plate (or in a bowl). Eat.
Cheese and Pepper Calzones
1 (10 oz) can Pillsbury Grands Buttermilk biscuits
2 oz (1/2 cup) shredded Swiss cheese
2 oz (1/2 cup) shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup roasted red bell pepper (apparently this, too, comes in a jar), cut into strips
Heat oven to 3750. Separate the biscuits and press into 5 1/2 inch rounds. Sprinkle cheeses evenly on the biscuits. Top w/ pepper strips. Fold half biscuits over filling, press sealed w/ fork and cut slits in the tops. Bake on ungreased cookie sheet for 12 to 15 minutes until deep golden brown.
(I would add meat to them for a guy like David)
Creamy Chicken Green Chile Biscuit Bake
1 (14.75 oz) can cream style corn
4 oz cream cheese, softened
2 cups chopped cooked chicken
1 chipotle chile in adobo sauce, finely chopped (from 11 oz can)
8 oz shredded Mexican cheese blend (I assume this means Monterrey Jack, Colby and Cheddar)
1 (10 oz) can Pillsbury Grands
1 (4.5 oz) can chopped green chiles
Heat oven to 3750. Spray 8x8 inch glass baking dish w/ non-stick cooking spray. In large bowl, combine corn and cream cheese; mix well. Add chicken, chipotle chile and 1 cup of the cheese; mix well.
Separate biscuits. Cut each into 8 pieces. Add biscuit pieces to chicken mixture and stir gently. Spoon into sprayed dish. Spread green chiles on top. Bake for 20 minutes. Sprinkle w/ remaining 1 cup cheese. Bake an additional 20 to 30 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy.
(I would probably rather mix the chiles into the casserole and put the biscuits all on top; it would probably cut down on bake time and taste better.)
I highly recommend sharing the cooking duties with your husband. My husband chops veggies while I prep the rest of the kitchen and we enjoy that time together. Also, if you have kids, they can be involved in cooking as young as 2 yrs. old and they'll love it!