Here are some easy ideas and recipes that should help you out:
Marinate thawed boneless, skinless chicken breasts in your favorite dressing/marinade and then bake them at 350 for 27 minutes.
Quesadillas: cheese and whatever else you like in your quesadillas in a flour tortilla warmed in a pan on the stove until warmed, slightly crispy and cheese is melted.
Spaghetti: Make spaghetti noodles and heat up jar spaghetti sauce. Serve it with parmesean cheese and garlic bread.
Pancakes and eggs
Pizza: Buy a pre-made shell or refrigerated pizza dough and top it with your favorite toppings...1/2 what you like and 1/2 what your sister likes. Bake according to package directions.
Pigs in a blanket: Refrigerated cressent dough, hot dogs and cheese. Cut a slit into the hotdog do not cut it all the way through and almost end to end. Put cheese in the slit and wrap a cressent around each one. Bake according to package directions for cressents.
Chicken nuggets and tater totts from the freezer section
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!!)
Easy Turkey Wrap Sandwich
1 flour tortilla (6 inch)
2 tsp. KRAFT Light Ranch Reduced Fat Dressing
6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 KRAFT DELI DELUXE 2% Milk Reduced Fat Swiss Deli Thin Cheese Slice
1 lettuce leaf
2 thin tomato slices
SPREAD tortilla with dressing.
TOP with turkey, cheese, lettuce and tomato; roll up.
SERVE immediately. Or, wrap tightly and refrigerate until ready to serve.
Fuss-Free Ravioli and Cheese Bake
1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) reduced sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (9 oz. each) fresh cheese-filled ravioli
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 375°F. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.
BAKE 50 min. or until ravioli are tender.
REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.
Creamy Chicken Pasta Toss
1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups milk
1/4 cup PHILADELPHIA Cream Cheese Spread
3 cups rotini or fusilli pasta, uncooked
2 cups frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese.
If you have a crock pot or slow cooker these are super simple and really tasty:
Favorite Barbecue Chicken
4 to 6 boneless, skinless chicken breasts
1 bottle (16 oz.) barbecue sauce
Put chicken into greased slow cooker. Pour bbq sauce over chicken. Cover and cook on high heat 4-6 hours or on low 8-10 hours. I shred mine 1 hour before serving and have shredded chicken sandwiches. To shred it you use 2 forks and pull the chicken apart...it's really tender and it practically falls apart for you.
Creamy Chicken Soft Tacos
4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6-8 flour tortillas
Place chicken in greased slow cooker. Pour salsa on top. Cover and cook on high heat 6-8 hours or on low 10-12 hours. Shred chicken by pulling apart with 2 forks. During last hour of cooking stir in sour cream.
Put chicken in tortillas with your favorite taco/burrito toppings.
(My husband and I LOVE this recipe…we have found that we needed more like 10 tortilla shells as this made A LOT of chicken…we used black beans, extra sour cream, lettuce and shredded cheese as our toppings…we made burritos instead of tacos…this is SUPER easy to make and it tastes SO good!!)
Busy People's Slow Cooker Cookbook
101 Things to do with A Slow Cooker