I need a good, casual recipe with either chicken or beef.?

I am looking for a kid-friendly recipe that can be made with ingredients that aren't too unusual..things usually found in the house. Thank you

12 Answers

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  • JubJub
    Lv 6
    10 years ago
    Favorite Answer

    Curried Chicken Soup

    5 cups water

    1 3-oz. package Oriental noodles with chicken flavor

    2 teaspoons instant chicken bouillon granules

    2 to 3 teaspoons curry powder

    2 1/2 cups cubed cooked chicken

    1 cup sliced fresh mushrooms

    In a large saucepan, combine water, flavoring packet from noodles, bouillon granules, and curry powder. Bring to boiling. Break up noodles and add to boiling water; reduce heat. Simmer 3 minutes. Stir in chicken and mushrooms; heat through.

    (5 servings)

    Chicken Fajitas

    8 6-inch flour tortillas

    Nonstick spray coating

    1 small onion, sliced and separated into rings

    2 cloves garlic, minced

    1 medium green or sweet red pepper, cut into bite-sized strips

    1 tablespoon cooking oil

    9 oz. boned skinless chicken breast halves, cut into bite-sized strips

    1/3 cup salsa

    2 cups shredded lettuce

    1/4 cup plain low-fat yogurt

    1 green onion, thinly sliced

    Wrap tortillas in foil. Place in a 300* oven for 10 to 12 minutes or until heated through.

    Meanwhile, spray a large skillet with nonstick spray coating. Add onion and garlic; stir-fry for 2 minutes. Add red pepper; stir-fry for 1 to 2 minutes. Add red pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from skillet. Add oil to skillet. Add chicken; stir-fry 3 to 5 minutes or until chicken is tender and no longer pink. Return vegetables to skillet. Add salsa. Cook and stir until heated through.

    To serve: Divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion. Roll up tortillas.

    (4 servings)

    Buttermilk Chicken Dinner

    3/4 cup water

    1 tablespoon instant chicken bouillon granules

    1/2 teaspoon dried thyme, crushed

    1/2 teaspoon dried rosemary, crushed

    2 bay leaves

    1 (2 1/2 to 3 lb.) broiler-fryer chicken

    1 lb. whole tiny new potatoes or 3 medium red potatoes, peeled and quartered

    2 medium onions, cut into wedges

    1 cup carrots, sliced 1/4-inch thick

    1/2 cup buttermilk

    1/4 cup all-purpose flour

    Parlsey (optional)

    In a 3-quart casserole, combine water, bouillon granules, thyme, rosemary and bay leaves. Rinse chicken; pat dry. Place chicken, breast side down, in casserole. Cook 10 minutes. Turn chicken over. If using new potatoes, peel a strip around the centers. Arrange potatoes, onions and carrots around chicken. Cook 30 to 40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving dish a half-turn and rearranging vegetables once. Transfer chicken and vegetables to a serving platter. Keep warm.

    For gravy, skim fat from juices. Remove bay leaves. Measure 1 cup juices into a 4-cup glass measure. Combine buttermilk and flour; stir into juices. Cook for 3 to 4 minutes or until thickened and bubbly, stirring every minute. Spoon some gravy over meat and vegetables; pass remaining. Garnish with parsley, if desired.

    (6 servings)

  • 10 years ago

    There are other ideas at the site below. The site below has been developed for busy people trying to cook nutritious meals for families.

    Chicken Pasta Bake

    This Chicken Pasta Bake makes good use of leftover chicken. Alternatively, you can simply fry some slivered boneless chicken breasts. This dish is quickly assembled and makes a hearty meal. Pesto is a great addition to the sauce - it gives big flavor and intensity without having to do lots of work.

    The quantities of this recipe are generous. It makes an inexpensive dish for feeding a crowd - either informal entertaining or a large family. Alternatively, you can make it in two baking dishes and freeze one. I tend to freeze leftovers in small plastic containers and then haul them out for the school lunch boxes.

    The addition of capers is optional. However, the capers give a piquancy to the dish. You could substitute chopped pickled gherkins or olives.

    Fry the mushrooms in a pot. This way, you can use the same pot to make the white sauce.

    Ingredients:

    # 1 lb / 500g pasta shells, cooked until 'al dente'

    # 1 lb 10 oz / 750g boneless chicken breasts, slivered

    # 1 lb / 500g mushrooms

    # 4 oz / 110g butter

    # 4 oz / 110g flour

    # 4 cups milk

    # 6 tablespoons basil pesto

    # 1 oz / 30 g capers, chopped (optional)

    # 2 oz / 60g breadcrumbs

    # 3 oz / 90g parmesan, finely grated

    Method:

    1. Fry the mushrooms in a little butter until they are golden brown. Don't overcook them or else they will shrivel up and become watery. Keep on one side.

    2. Lightly fry the chicken. Do this in 3 - 4 batches so that it browns. It needn't be cooked all the way through as it is going to get another cooking. Keep on one side.

    3. Add the rest of the butter and allow it to melt. Add the flour and stir until you have a thick paste (a roux). Cook for a minute. Slowly add the milk, stirring all the time until you have a thick white sauce. Allow it to bubble, but avoid burning the bottom of the pan.

    4. Add the pesto, pasta, chicken and mushrooms to the white sauce. Pour the mixture into a baking dish. Sprinkle over the breadcrumbs and parmesan cheese. Bake for about ½ hour until the top is golden brown and crunchy. Serve with a big green salad.

  • 10 years ago

    Chicken Poupon

    4 T Grey Poupon or other deli style brown mustard

    2 T water or vegetable oil

    1 t garlic powder

    ½ t dried Italian seasoning

    4 boneless skinless chicken breast halves (about 1 pound)

    In large bowl or plastic bag, add all ingredients except chicken and mix well.

    Add chicken and mix to coat.

    Bake in shallow baking dish at 400 degrees for 20-25 minutes.

    Garlicky Chicken Breasts

    1 envelope Good Seasons Italian Salad Dressing

    ½ cup grated Parmesan Cheese

    Mix these together

    Moisten 6 skinless boneless chicken breasts with water, dip into mixture, place in shallow baking dish. Bake 400 degrees for 20 - 25 minutes or until cooked through.

    Or, for just 1 or 2 breasts, just sprinkle some of the seasonings and cheese on each and bake.

  • 4 years ago

    Hi! I am doing the same thing with self-catering for about 150. This is what we're doing: Get some good chaffing dishes/roasters to keep things warm. -I am doing the same with little smokeys and meatballs. -We are going to do a meat and cheese tray, a veggie tray, a fruit tray. -We are also going to roast a turkey the night before & heat it up that day (use a crock pot for that) and provide buns and crackers for the turkey and meat tray. -We are also going to do chips and salsa. -Also, you can have a nacho bar! Have tortilla chips, salsa, ground beef, nacho cheese, and you could have various things like peppers, tomatos etc. Those things aren't all that expensive. -Also, you could do a chocolate fountain. The chocolate isn't expensive and many times the fountains are on clearance on places like Wal-Mart. Then you just have to get things like pretzals, marshmellows, rice krispies etc. -candy buffets are also fun. You can get different types of candy (especially after holidays..very cheap! Chocolate keeps for a while as long as you keep it in a cool dark place) Hope that Helps!

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  • 10 years ago

    My kids love Cajun Chicken. Buy some chicken tenders, or cut your chicken breast into small bite-sized pieces. Sprinkle with Chef Paul Prudhomme's Poultry Magic. Pan fry in oil - it cooks pretty quick. A good dipping sauce is apricot preserves with a dollop of dijon mustard. Serve with white rice.

  • 10 years ago

    Preheat vegetable oil in a deep-fryer to 350 degrees F

    In a large bowl using a rubber spatula combine the chicken Colby and Monterrey cheese cream cheese red pepper jalapeno cumin salt and pepper

    Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle

    Cut out rounds using a 3-inch cookie cutter

    Re-roll dough as needed

    Repeat procedure with remaining pie crusts making 12 to 15 circles total

    Arrange 1 round on a clean flat surface

    Using a pastry brush lightly brush the edges of crust with water

    Place 1 heaping teaspoon of chicken mixture in the center of the round

    Fold the dough over the filling, pressing the edges with a fork to seal

    Repeat with the remaining rounds and chicken mixture

    Place empaneled in deep-fryer for 3 to 5 minutes or until golden brown

    Top with con ques o dip

  • 10 years ago

    A great kid friendly recipe (that they can help you make) is Chicken and Chips. Crush a bag of chips (I use barbecue, but you can choose any flavor the kids like) in the processor or with a rolling pin until you have fine crumbs. Dip the chicken pieces in melted butter or margarine and then roll them in the crushed chips until coated. Put on a cookie sheet and bake at 375 for 45 minutes or until the juices run clear.

  • Anonymous
    10 years ago

    Sprinkle paprika and pepper on boneless, skinless chicken breasts. Fry chicken breasts in olive oil until browned on both sides. Add 1 can of cream of mushroom soup and 1/2 can water. Simmer until chicken is well cooked. Add 1 more can of soup and bring to a boil. Serve over potatoes, rice or yolk-less egg noodles with carrots or a crisp salad.

    Source(s): Cooking is my passion. I owned a restaurant.
  • 10 years ago

    Grilled Hamburger Bun Pizzas

    Ingredients

    whole-wheat or regular hamburger buns

    Olive oil for brushing

    3/4 cup (175 mL) tomato or pizza sauce

    Selection of toppings: chopped chicken or ham, lean cooked sausage meat, sweet peppers, tomatoes, onion, Thinly sliced zucchini, baby spinach leaves, mushrooms, fresh chopped herbs such as basil and oregano.

    1 1/2 cups (375 mL) grated Cheddar or mozzarella cheese (about 4 oz./ 120 g)

  • Gladys
    Lv 4
    3 years ago

    Zucchini is commonly regarded as a veg, and in layman's parlance, of course, this is somewhat more useful; however, by tight definition, the zucchini is a fruit, being the swollen ovary of the zucchini flower.

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