In search for some good recipes?

I'm looking to expand my cookbook collection and want some good recipes with either Boneless Skinless Chicken Breasts, Ground Beef, Pasta and Tuna (the can kind). If anyone know's any good simple quick fix recipes that have easy ingredients that anyone would have in their pantry it would be greatly appreciated! Thanks!In search for some good recipes?
Chicken Enchiladas With Red Chili Sauce


Red Chili Sauce


2 T vegetable oil


4 T chili powder


2 T flour


3/4 t salt


1/2 t garlic salt


Pinch oregano and cumin


Combine all in medium skillet. Stir until blended. Gradually stir in 2 c water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes.


Chicken Enchiladas


Red Chili Sauce


Salad oil


1 pkg. flour tortillas, 10 count


1 c light cream


2 chicken bouillon cubes


1 medium onion,diced fine


2 4 oz. cans diced green chili's


1 clove garlic, crushed


1 16 oz. can tomato puree


2 c chopped cubed chicken


1/2 t salt


dash pepper


1/2 lb. shredded cheddar cheese


Make Red Chili Sauce. Keep warm. Heat oven to 350F.Heat 1/2 inch salad oil in small skillet until hot. Fry tortillas, one at a time, 15 seconds on each side. Do not allow them to become crisp. Drain. In small saucepan, heat cream with bouillon cubes. Make filling. In 2 T hot oil in large skillet, saute onion until tender- about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes. Dip each tortilla into cream mixture. Top each with a heaping tablespoon of filling; roll up. Place, seam side down, in greased 3 qt. shallow baking dish. Pour red chili sauce over tortillas; sprinkle with cheese. Bake uncovered 15 minutes. I like adding shredded lettuce with sliced black olives and diced tomatoes to the top after is cooked. This is great with ground beef as well. Use ground round and beef bouillon in place of the chicken. Enjoy.In search for some good recipes?
Here are some of my favorites!





Swedish Meatballs





1 pound ground beef


1/4 cup fine dry bread crumbs


1/4 cup minced onion


1 egg, slightly beaten


2 tbsp chopped parsley


1 can condensed cream of celery soup


1/2 soup can water


1-2 tbsp minced dill pickle


cooked rice








Mix beef, bread crumbs, onion, egg and parsley. Shape into 24 meatballs. In skillet, brown meatballs. Pour off drippings. Stir in soup, water, and pickle. Cover. Cook over low heat 20 minutes. Stir often. Serve with rice. 4 servings.











Creamy Chicken Pasta With Spinach And Tomatoes Recipe


Child Magazine





2 cups uncooked bow tie pasta


4 boneless, skinless chicken breasts


1 10 3/4 oz. can chicken broth


1 9 oz pkg. cream cheese (I used the light kind)


1 9 oz pkg. frozen chopped spinach, thawed and drained


1 tsp. garlic, chopped


1 tsp. salt


1 tsp. pepper


15 cherry tomatoes, cut in half or 1 can petite diced tomatoes


1/2 cup grated parmesan cheese, optional





In a large saucepan, bring water to a boil, then cook pasta according to the directions on box.





Slice chicken breasts into approximately 1'; cubes. In a large skillet, heat half the can of chicken broth and chicken cubes, turning pieces with a slotted spatula for 5 to 7 minutes until chicken is no longer pink.





Add cream cheese, spinach, remaining half can of chicken broth, garlic, salt and pepper. Heat for about 3 to 5 minutes, until cream cheese has melted. Add cherry tomato halves and cook for an additional 2 to 3 minutes, until tomatoes are soft.





Toss the drained pasta with chicken and vegetable mixture. If desired, sprinkle this dish with parmesan cheese, according to taste.











Chicken and Dumplings.








Put 8 pieces of chicken in a large stock pot. Add just enough water to cover. Bring to boil, turn back heat and simmer, covered for 45 minutes. When done, take chicken off bone. Set aside. To the chicken broth you just made in the pot, add 2 cans of chicken broth (or use boullion cubes) and 2 cans of cream of chicken soup, salt and pepper, little sage, grated onion and 2 small stalks of grated celery, and the chicken you took off the bone ( you might only need to use half of it, and use the rest in another meal like a casserole ). Bring slowly to a boil, stirring frequently, and when boiling, add frozen dumplings or flour tortillas(less expensive) cut into strips and like dumplings. Dont over stir them. Let them cook for 5 minutes. There should be enough leftovers for another meal too.

















Amy's Chicken Cacciatore over brown rice








Ingredients:





Brown rice


1 tsp olive oil


3 cloves of garlic, minced


1 small bell pepper, chopped


1 medium vidalia onion, chopped


1 can of Italian style petite diced tomatoes


6-8 oz of tomato sauce ( i used 6)


1 tsp Italian seasoning


1/4 tsp salt


1/4 tsp pepper


2 cups of cooked diced chicken


1/2 cup black olives, chopped


1/2 cup grated parmesan cheese








Directions:





Cook rice according to directions on package first as it will take 45 minutes to cook.


In a skillet, add olive oil. When heated add garlic, bell pepper and onion and cook on medium heat until soft. Add all remaining ingredients. Taste. Add more salt if it needs it. Simmer until rice gets done. Serve over hot cooked rice.
I have some good recipes with ground beef that you may enjoy. The include:


Enchilada Casserole


Mexican Pizza


Spaghetti Pizza


Meatloaf


Tater Tot Casserole


Everything Dish


And you may even enjoy some of the other breakfast or potato casseroles on the page.


You can find these easy recipes at:


http://www.cooking-is-easy-and-fun.com/I鈥?/a>
I've got a few recipes with photos you can check out if you like. They are versatile and you can incorporate the ingredients you asked for into these easily. Best wishes.
This is my husband's new favorite recipe. It is a crock pot recipe, but is really easy and only has 5 ingredients. http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Stroganoff/Detail.aspx
Well chicken tastes very exotic with ground jam and with a sprinkling of dandruff. As for tuna, add in a little washing-up liquid apple flavour is my favourite.
beef and mushroom casserole





1 pound lean ground beef


5-1/2 ounce package risotto mix with garden vegetables


1-1/2 cup sliced mushrooms


1 cup chopped red bell pepper


2 cloves garlic crushed


1/2 teaspoon salt


1/4 teaspoon pepper


2 tablespoons grated Parmesan cheese


1 tablespoon chopped fresh basil








1. Prepare risotto mix according to package directions.


2. Meanwhile in large nonstick skillet brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink breaking beef up into small crumbles.


3. Pour off drippings.


4. Season with salt and pepper.


5. Stir risotto into beef mixture.


6. Sprinkle with cheese and basil.





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stuffed chicken breasts





4 boneless chicken breasts


1/8 cup olive oil


2 cloves of garlic crushed


1/2 lb. fresh spinach, washed and chopped


salt and pepper to taste


1/2 lb feta cheese


1/2 cup milk


4 eggs beaten


2 cups Italian flavored bread crumbs


peanut oil or olive oil for frying


2 tbs butter


1 cup sliced mushrooms


1 tbs flour


1 cup chicken stock


1 cup dry white wine (optional!!)


1/2 juice of a lemon


1/4 cup chopped parsley





1. Pound each breast between 2 sheets of plastic until about double in area size but not torn.


2.heat a large frying pan and add the olive oil and garlic, stir for a moment and add the spinach.


3. Saut'e the spinach until barely wilted. Add salt and pepper to taste. Cool and drain in a colander.


4. Lay each chicken portion flat on the counter and salt and pepper to taste.


5. Place 1/12 of spinach in a layer on each piece of chicken and add a bit of the cheese. Roll up and hold together with toothpicks.


6. Mix the milk with the eggs and dip each piece into the egg wash and then dredge in the bread crumbs. Pan fry in a bit of oil until gold brown, turning one. Remove the pieces to a pan and cover. Bake in a 350 Degree oven for 30 minutes.


7. In the meantime, prepare the gravy. Drain the fat from the frying pan leaving the scrapings in the pan. Heat the pan and add the butter and mushrooms. Saut'e until tender and then stir in the flour, stirring .Add the wine, chicken stock and lemon juice. Continue stirring until thickened.


8. Pour the gravy over the chicken rolls and garnish with parsley.





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pasta with olives and tuna





1 pound spaghetti or other pasta


2 tablespoons olive oil


1 small onion, diced


2 cloves of garlic, minced


1/2 teaspoon crushed red pepper


2 anchovies, minced (optional)


1/4 cup italian parsley, chopped


1 tablespoon tomato paste


2 6 ounce cans of tuna packed in oil, lightly drained


1/2 cup coarsely chopped kalamata olives


1 tablespoon capers


1 tomato chopped (optional)











1. Bring 4 quarts of well-salted water to a boil. Add the pasta and cook until al dente. Drain thoroughly, reserving 1 cup of the pasta cooking water. Set the pasta aside in a warm place.


2. Heat the olive oil over medium heat in a large pan. Add the onion and cook for about 2 to 3 minutes until the onion is softened. Add the garlic, crushed red pepper flakes, and anchovies and cook for another minute. Add about 1/4 cup of the pasta cooking water and continue to cook for another 2 to 3 minutes. Add the parsley and tomato paste and stir to dissolve the tomato paste. Add another 1/4 cup of the pasta cooking water. Cover and simmer the sauce for about 5 minutes to allow the flavors to develop, adding more pasta cooking water if it becomes too dry.


3. Remove the tuna from the can and break apart into bite-sized pieces. Add the tuna, olives, and capers to the sauce along with the pasta and enough of the pasta cooking water to allow the sauce to coat the noodles but without being too watery. Stir to reheat the pasta and coat it evenly in the sauce. Season with salt if necessary. Serve garnished with additional chopped parsley or cut tomatoes.