Easy Chicken Recipes For Dinner With Few Ingredients

Vegetarian Chili

Foods have a solution for a quick dinner that’s as convenient and easy to make chicken recipes for dinner with few ingredients as it is irresistibly satisfying. Now you can have delicious and nutritious homemade vegetable soup without all the work! All you do is add water and simmer!

Salad recipes vegetarian Chili is a variety of kidney pinto beans and vegetables in a spicy tomato base.

vegetarian chili

Ingredients:

Pre-cooked red beans, textured vegetable protein (soy flour, caramel color), partially hydrogenated vegetable oil (contains one or more of the following: canola oil, soy oil), tomato powder, chili powder, sugar, onions, salt, garlic powder.

Directions: For 2 servings, mix 1 cup of chili mix and 2 1/2 cups of water. Bring to a boil. Stir continuously. Reduce heat to low and simmer for 15 minutes.

Sherried Beef Muffins

This recipe is a relative of those casseroles- they were the rage during the fifties and sixties parties’. Well, the recipe name has a Spanish ring to it and we use lots of in this recipe. Hence I allude this recipe to be in origin.

Serve with crisp vegetables and glasses of wine. Enjoy the food and conversation that arises.

Cook Time
Prep time: 30 min Cook time: 45 min Ready in 1 hour 15 min Yields: Serves 4.

sherried beef muffins

Ingredients

  • 1 lb. ground beef
  • 1 egg
  • 2 T. onion, minced ( i always prefer shallots but use what you like
  • 1/2 can condensed cream of mushroom soup
  • 1/2 cup dry California sherry
  • 1 cup cooked white rice

Instructions

Mix ingredients together. Add salt and pepper to taste. Grease large muffin tins and fill with mixture. Bake in a moderate oven for 45 minutes or till cooked in the center when a tester is poked through it.

Remove from tins by turning upside down on the platter. Serve with the following sauce:

  • 2 T. butter
  • 1 can condensed cream of mushroom soup
  • salt, pepper, cayenne
  • 1/2 cup dry California sherry
  • 1 cup milk
  • 3 T. flour
  • 1 T. sauce

Melt butter and stir in flour (making a roux). Add cream of mushroom soup and milk; cook, stirring until mixture thickens. Add remaining ingredients. Serve piping hot.

Notes:

You may use this sauce with chicken, meat or seafood and serve over a bed of white, fluffy rice.

You can use miniature muffin tins instead of the large ones to make the meat “muffins” go farther, just adjust the cooking time.

Experiment with other baking dishes, like using just one decorated tin and then turning it upside down at the table in front of the other guests. Serve the sauce on the side.

Chicken Tacos

Here’s a delicious lunch or dinner recipe that takes just minutes to prepare. As you look through the ingredients, you may think some are unique, but I am sure this recipe will make the best-tasting chicken tacos you’ve ever had!

Chicken Tacos are good for you and your whole family will love them! Make some up tonight!

chicken tacos

Ingredients

  • 1 package chicken gravy, (makes 1 cup)
  • 1/2 cup Salsa
  • 1 cup Chicken TVP, Servings Per container: approx. 24
  • 1 cup of water
  • 9-10 Tortillas
  • Cheese (Mozzarella, Monterey Jack, Cheddar)
  • Salt and pepper to taste
  • A little about Chicken TVP

A little about Chicken TVP

A great way to save space in your freezer is with Chicken TVP. Just reconstitute with water and it’s ready to use. Try Chicken TVP in soups, chicken salad, chicken enchiladas, casseroles and any other recipe with chicken. Makes 24 1/4-cup servings.

Ingredients:

Textured soy flour, partially hydrogenated soybean oil, salt, autolyzed yeast extract, hydrolyzed corn gluten protein, natural flavoring, thiamin hydrochloride, disodium guanylate, disodium inosinate.

Directions: Reconstitute using 2 parts water to one part dry Chicken TVP. In saucepan combine water and chicken TVP, bring to a boil, reduce heat and let simmer for at least 2 minutes. Remove from heat and use as you would chopped chicken meat. For more Information Please visit my link meat mixer

Net Weight: 1.5 pounds (680 g)

Instructions

In a bowl, combine Chicken TVP and water. Let sit for 5 minutes. Meanwhile, in a saucepan, mix the chicken gravy according to package directions and add the salsa. Salt and pepper to taste. Drain the remaining water from the Chicken TVP and add it to the gravy salsa mixture.

Bring to a boil and simmer for 5 minutes. Spoon 1/3 cup of the mixture into tortillas and sprinkle with cheese, reserving some mixture to pour over the top.

Roll up tortillas and place in a buttered casserole dish. Sprinkle with cheese and/or additional. Bake for 15 to 20 minutes at 350 degrees or until cheese is bubbly. Serve with sour cream, guacamole, and salsa.

  • Cook Time
  • Prep time: 5 min
  • Cook time: 15 min
  • Ready in: 20 min
  • Yields: Makes 9-10 tacos
  • Nutrition Facts
  • Serving size: 1/2 cup dry (28.35 g)
  • Calories 113
  • Calories from Fat 270
  • % Daily Value *
  • Fat 30 g 46%
  • Saturated fat 3 g 15%
  • Carbohydrates 8 g 3%
  • Sugar 2 g
  • Fiber 4 g 16%
  • Protein 12 g 24%
  • Cholesterol 0 mg
  • Sodium 581 mg 24%

The Percent Daily Values are based on a 2,000 low-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA

Smoked Salmon Recipes

Smoked Salmon With Lemon-Chive Aioli, Capers, and Shaved Fennel
Serves: 6

smoked salmon recipes

Lemon-Chive Aioli

  • 1 egg yolk
  • 1 tablespoon lemon zest
  • 2 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3/4 cup canola oil
  • 1 tablespoon chives, chopped
  • Salt and pepper to taste

Champagne Vinaigrette

  • 1 teaspoon shallots, chopped
  • 1/2 cup champagne vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoon Dijon mustard
  • 1 1/2 cups canola oil
  • Salt and pepper to taste

Salmon, Fennel, and Capers

  • 1 bulb fennel, cored and thinly sliced
  • 1 bunch watercress
  • 2 tablespoon capers
  • 12 ounces smoked salmon, sliced into 2-ounce portions

For the Lemon-Chive Aioli:

  • Combine the first four ingredients in a bowl.
  • Slowly drizzle oil into egg yolk mixture and stir until incorporated. Stir in chives. Season with salt and pepper.

For the Champagne Vinaigrette:

  • Combine the first four ingredients in a bowl. Slowly drizzle oil into mixture until incorporated. Season with salt and pepper.

For the Salmon, Fennel, and Capers:

  • Arrange salmon over 6 chilled plates. Drizzle salmon with Lemon-Chive Aioli.
  • Toss fennel and watercress in a bowl with 3 tablespoons Champagne Vinaigrette. Reserve remaining vinaigrette for Cobb Salad.
  • Divide fennel and watercress salad evenly, placing it in the center of each plate. Scatter capers over salad.

Sautéed Lobster With Cèpes

Serves: 4

  • 4 lobsters, each about 1 1/2 pounds
  • 7 tablespoons unsalted butter, or to taste
  • 1/2 cup minced shallot
  • 1 tablespoon minced fresh tarragon
  • 2 cups water or fish stock
  • Salt and freshly ground pepper to taste
  • 1 1/2 pounds cèpes, trimmed, rinsed, and patted dry

Instructions

  • In a large pot of boiling salted water add the lobsters and cook them, covered, for 5 minutes. Drain and let cool enough to handle. Separate the tails and claws from the heads. Remove the meat from the tails and claws, cut the tails in two lengthwise, and reserve.
  • Cut the lobster heads in two and remove and reserve any coral. In a large saucepan set over moderate heat, melt 2 tablespoons of the butter, add the heads, and cook them, stirring occasionally, for 5 minutes. Add half of the shallots and the tarragon, and cook, covered, 2 minutes. Add the water or fish stock, crush the lobster into the liquid, and bring back to a boil. Simmer until reduced by half. Drain the mixture into a saucepan, pressing on the solids to remove all flavor, and stir in the coral. Warm over low heat and with an immersion blender or electric mixer whip until foamy. Season with salt and pepper to taste and keep warm.
  • Cut the mushrooms into 1/2-inch-thick slices. In a large nonstick skillet set over moderate heat, heat 2 tablespoons of the butter until hot. Add the remaining shallots, the mushrooms, and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes, or until golden. Stir in 1 tablespoon of the remaining butter.
  • In a skillet set over moderate heat melt the remaining butter, add the lobster meat, and cook it for 2 to 3 minutes, or until heated through.

To Serve:

  • Arrange the lobster on four serving plates, surround it with the mushrooms, and spoon the sauce over the lobster.

Basic Oven Fries

These oven-baked French fries are a home cook’s dream—simple, and the kitchen smells great. But the best part is they taste as good as drive-thru fries, without the fat.

There are two keys to great oven fries. The first has to do with the type of potato—russets work well because of their high starch and low water content. The fries get crisp without turning soggy.

The second factor to good oven fries is slicing the potatoes thinly, about the width of a pencil. Be patient as you do this—if they’re too big, they’ll be soft and greasy.

basic oven fries

Oven Fries

(Makes 4–6 Servings)

  • Prepare:
  • 3–4 large russet potatoes, unpeeled (about 2 lbs.)
  • Toss with:
  • 2 T. olive oil
  • Salt and black pepper*

Any of the seasoning options can be substituted for the black pepper in the recipe.

Cut and Preheat oven to 475°. Spray 3 or 4 baking sheets with a nonstick cooking spray.

Slice and Prepare potatoes by first creating a flat surface on potatoes by slicing off a thin piece from one side. To slice planks, turn the potato on its flat side and cut 1/4? thick planks. Stack the planks together and cut into 1/4? sticks.
Stack and cut

Toss potatoes in a large bowl with oil and seasonings. Arrange potatoes in single layers on baking sheets. Bake 15 minutes. Flip with a spatula and continue baking 20–30 minutes until golden. Serve immediately.

Options: Chili Seasoning
Combine:

  • 1/2 t. sugar
  • 1/4 t. chili powder
  • 1/4 t. cayenne
  • 1/8 t. paprika

Cheese Seasoning

  • 1/4 cup Parmesan cheese, finely grated

Beef Roast Dinner

  • Beef Roast Dinner
  • The Menu:
  • Beef Roast
  • Steamed Carrots
  • Roast Potatoes With Rosemary

Serves: 4 Prep Time: Roast: About 60 minutes Potatoes: 35-40 minutes Carrots: About 8 minutes

If you want to cook a roast, you’ll need to plan on about an hour to prepare your meal. So when you’ve got a little more time, try this. 3-pound rump roast (will serve four generously)

beef roast dinner

Ingredients

  • 3-pound rump roast (will serve four generously)
  • 3 cloves garlic
  • 2 pounds medium carrots
  • 2 pounds new potatoes
  • 1 tablespoon crushed dried rosemary (3 tablespoons fresh)
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350 degrees F. Put the roast in a roasting pan, rub with cut garlic, and push a few garlic slices into the flesh. Place in oven.
  • Wash potatoes and scrub away any dirt. Cut into bite-size chunks. Place in a large baking dish, coat (don’t drench) with olive oil, and toss with rosemary. When the roast has been cooking for about 1/2 hour, put potatoes in the oven. Roast for 35 to 40 minutes, or until nicely browned, stirring the potatoes once. This dish is always a hit, so have plenty for the potato eaters.
  • While potatoes are cooking, wash and peel carrots; dry with a paper towel. Cut across at a slight diagonal into slices about 3/8%u2033 thick. When the roast and potatoes have about 15 minutes to go, bring water to boil in the bottom of a steamer. Place carrots in the steamer basket and steam 8 to 10 minutes at medium-high heat
  • Slice up the roast, apportion the vegetables, and serve.

Filet Mignon Feast

  • The Menu:
  • Filet Mignon
  • Steamed Carrots
  • Roast Potatoes With Rosemary

For those who like an occasional steak, there’s nothing simpler to prepare. A filet is a special treat – it costs a little more, but it’s worth it on occasion. If you have a bit more time, you can also try a roast.

Serves: 4

Prep Time: Filet: 6-8 minutes Potatoes: 30 minutes Carrots: 10 minutes
Total Time: 45 – 50 minutes

filet mignon feast

Ingredients

  • 4 filets
  • 1/4 to 1/2 pound each depending on appetites cut about an inch thick
  • 1 teaspoon olive oil
  • 1 tablespoon crushed dried rosemary (3 tablespoons fresh)
  • butter
  • salt and pepper

Instructions

  • Preheat oven to 375 degrees F. Wash potatoes and scrub away any dirt. Cut into bite-size chunks. Place in a large baking dish, coat (but don’t drench) with olive oil, toss with rosemary and place in oven. Roast for 30 minutes or until nicely browned, stirring the potatoes once. This dish is always a hit, so have plenty for the potato eaters.
  • While potatoes are roasting, wash and peel carrots; dry with a paper towel. Cut across at a slight diagonal into slices about 3/8 inch thick. After the potatoes have been cooking for about 15 minutes, bring water to boil in the bottom of a steamer, place carrots in the steamer basket, and steam 8 to 10 minutes at medium-high heat.
  • After you start the carrots, melt a little butter in a pan over fairly high heat, and when the pan is good and hot, saute the steak 3 to 4 minutes per side for medium-rare. It’s delicious plain, with mustard, or with any leftover brown sauce, you have in the refrigerator, reheated and thinned with wine as needed. Arrange on plates with potatoes and carrots.

Broiled Chicken Dinner

The Menu:
Broiled Chicken With Tomato-Olive Salsa Leafy Greens (Spinach, Collards, or Kale) Boiled Potatoes

Serves: 4

Prep Time: Chicken breasts: 20 minutes (whole chicken, 30 minutes) Salsa: 10 minutes Potatoes: 20 minutes Vegetables: 3-20 minutes Total Time: 60 minutes

broiled chicken dinner

Ingredients

  • 4 boneless chicken breasts split in two skin removed (optional); or a large whole chicken
  • 2 pounds fresh spinach collard greens or kale
  • 2 pounds small round firm new potatoes (red or white)
  • 1- teaspoons olive oil
  • 10 pitted olives (choose your favorite kind and buy an olive pitter – a very handy utensil)
  • 2 teaspoons chopped parsley
  • 1 tablespoon chopped basil
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste

Instructions

Wash tomatoes and herbs, pit olives and set aside. Wash potatoes, scrubbing away any dirt but leaving the skin intact. Set aside.

Wash greens well. Trim off stems, chop roughly or break into pieces (spinach is fine as is). Put into a pan with water clinging to the leaves (add a little extra water for collards or kale). Set aside.

Preheat the broiler. Wash and dry chicken breasts well, and trim off excess fat. Place on an oiled piece of aluminum foil in a broiling pan or on a broiling rack.

Brush lightly with olive oil and broil for approximately 20 minutes, until cooked through but not dry, turning once. To broil a whole chicken: Ask your butcher to butterfly it so that it is split up the back and lies flat. Heat the broiler.

Lay the chicken in a broiling pan or on a rack, skin side up, and broil 15 minutes. Turn over and broil another 15 minutes. Remove to a platter and cut up.

After you start the chicken, place whole potatoes in a saucepan with salted water to cover. Bring to a boil, covered. Reduce heat.

More Instructions

Gently boil for about 20 minutes, or until tender when pierced with a knife (watch that they don’t get mushy). Drain well and toss with a little butter, salt, and pepper.

If you’re cooking spinach, set it over moderate heat when you’ve got a few minutes left on the chicken and potatoes.

For collards or kale, start vegetables sooner (the tougher the vegetable, the longer the cooking time). Cover and cook over moderate heat until wilted, about 3 minutes for spinach and about 20 minutes for collards or kale.

Check after the first minute or so that the water has not evaporated, and add a little as needed.

You may have to adjust the heat. When the greens are done, drain well in a colander or sieve, pressing the water out with the back of a wooden spoon. Dress the greens with melted butter or olive oil and fresh lemon juice or a simple splash of vinegar.

While the chicken and potatoes (and heartier vegetables) are cooking, finish preparing the tomato-olive salsa.

This sauce recipe is particularly good in the summer when tomatoes are ripe and sweet. (It can also be prepared ahead and will keep for two days in the refrigerator.

Bring to room temperature before serving.) Chop tomatoes and olives; place in a bowl. Add parsley, basil, balsamic vinegar, salt, and pepper. Toss. Place a bit of salsa on or next to each piece of chicken. Arrange some potatoes and leafy greens on each plate and serve.

What to have for dinner tonight

Something wonderful to eat:
Yes, indeed. It’s really quite simple to prepare a perfectly delicious meal that’s sophisticated enough to serve the company but that requires virtually no planning.

After a quick stop at the market to pick up fresh ingredients, you can sit down to a lovely meal in less than 30 minutes, rejuvenated just by the appetizing sight of it.

Think of this meal as a three-part composition: fish, chicken, or beef that you either saute, poach, or broil; a vegetable that you grill or steam; and starch that you bake or boil.

The following are recipes and step-by-step plans for three simple, delicious meals. Each meal serves four. Once you try the basics, it’ll be a snap to dream up your own delightful compositions.

Game Plan:

To avoid surprises, always be sure to read through the entire set of instructions before you begin. Equip your kitchen with a timer; make note of the approximate cooking times for each part of the meal, and start cooking. You’ll find that this little bit of planning makes it possible to bring everything together perfectly.

Sauteed Salmon Supper

  • The Menu:
  • Sauteed Salmon With Butter-Lemon Sauce
  • Grilled Vegetables
  • Rice
dinner ideas

Ingredients

  • 4 salmon fillets (4 to 6 ounces each cut from the thick end if possible)
  • An assortment of vegetables
  • 2 medium zucchini and 2 yellow squash about 1 1/2 inches thick
  • 2 eggplant preferably the long slender Japanese variety
  • 4 endives
  • 4 tablespoons olive oil plus a little more for greasing
  • Pepper to taste
  • 6 tablespoons butter
  • Juice of half a lemon or more to taste
  • 2 tablespoons capers

Instructions

Prepare the broiler for the vegetables. Remove the top of your in-oven broiling pan, cover it with foil, and brush with olive oil using a pastry brush. (You can also use a shallow broiling pan.) Preheat broiler, leaving pan out for the time being.

Clean and trim the vegetables. For the squash and eggplant, sliced in half lengthwise (or in 1/2-inch slices if you can only find extra-large vegetables). With the tip of a knife, score the cut surface with a diagonal grid pattern.

Place on aluminum foil cut side up, brush lightly with oil, and sprinkle with dried rosemary or thyme. (Release the flavor of the herbs by crushing with a mortar and pestle or between your palms.) Slice endive in half, brush with oil, and place on foil, cut side up. Set aside.

Start the rice. Bring 2 cups water to boil with 1 teaspoon salt and slowly add the rice. Cover and simmer for 20 minutes (check once to be sure that rice is at an even simmer).

The water should be absorbed and the rice soft. Fluff with a fork. Add butter (optional) and season with salt and pepper. (Makes three cups.)

More Instructions

After the rice has begun to cook, put the vegetables in the well-heated broiler. They will take 15 minutes to brown nicely.

Depending on the broiler setting and rack’s distance from flame, they could be charred to cinders in 15 minutes.

While the rice and vegetables are cooking, prepare the salmon. Brush the skin with oil so it won’t stick.

When you’ve got about ten minutes to go on the rice and vegetables, melt 2 tablespoons butter in a large skillet over medium-high heat and add the fillets skin side down.

Cook without turning 6 to 10 minutes, depending on thickness and how well done you want the fish. If the salmon is thick and remains too rare in the center, cover the pan for a few minutes to hasten the cooking.

After you’ve started the salmon, prepare the butter-lemon sauce. Heat 4 tablespoons each butter and olive oil, lemon juice, and the capers until the butter melts.

If you’re watching your fat intake and wish to avoid butter and oil, a squeeze of lemon and some capers will do very well.

Remove the salmon from the pan to the plate. The skin will be dark and crisp (and delicious).

Pour a bit of sauce over each portion and have extra sauce at the ready. Place some rice and an assortment of grilled vegetables on each plate and serve.

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