chicken breasts
chicken stuffing mix - dry
cream of mushroom soup over the top and Bake 350 for 40-50 minutes.

you can add green beans, corn, ect to it as well. it is goood

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=278699

I coat both sides of the chicken though...and it smells so good while it's cooking!!

Are you looking for quick to the table, or quick to prep (and can sit cooking for a bit)?

Our standard go to work night meal is Spanish rice w/ pigeon peas, and chicken cutlets. The rice throws together really fast, but takes maybe 40 minutes to simmer. The cutlets can be prepped over the weekend and cooked really fast during the week. The rice also re-heats very well, so it can be eaten as left overs or work lunches the next couple days.

http://latinfood.about.com/od/maindishes/r/ricegandules.htm

(We don't add the ham though)

For the chicken cutlets.... Just take a chicken breast (boneless) and thin slice it. Dip in a beaten egg, coat thoroughly with seasoned bread crumbs. Fry/saute (depending on how thick you make them) until golden brown and cooked throughout.

Make veggie of choice.

You know what tastes good is the slow cooker mccormick packets. My DH loves the vegetable beef soup and beef stroganoff and you add fresh ingredients and the flavor packet and its really good, even the kids love it. The slow cooker pot roast is the best!!

My DH is allergic to chicken and turkey (any bird I guess) so its so hard to come up with things that do not have chicken broth, etc.
I make meatloaf, or veal cutlets breaded and fried then baked in oven with sauce and mozzarella cheese with a side of angel hair pasta,
I make a big pot of sauce with meatballs and italian sausages and we eat that for a few nights as meatball sandwiches or with pasta.

I made chicken cutlet parm for the kids when I make his veal parm. I make meatloaf.
I make roast beef dinners with mashed potatoes and gravy.

send me a message if you need any of the recipes

I put either chicken breast or chicken thighs to marinate in whatever dressing I have at the time plus whatever seasonings I have at the time (and I always include a little mustard and pepper to the mix.) Wrap it up in aluminum foil, throw it into the convection oven for 20-30 minutes while I wait for him to get home OR we snuggle if he's already home.

Frozen broccoli/carrots/asparagus with some olive oil, salt, and pepper and char in the convection oven with the chicken.

Then heat up some water in the microwave (yes, you heard me, microwave) and toss some instant mash potato in.

Voila, I did everything under 30 minutes.

For a tasty sandwich, I do this:
Ingredients
2 pieces country rye bread
1 teaspoon Mayo
1 teaspoon mint jelly (yes, mint jelly)
1 slice swiss cheese
1-2 slices kobe roast beef (There, I said it, kobe roast beef, can I die happy now?)
1 handful watercress (alfalfa sprouts, or arugula, which I prefer due to it's mild bite, but the store didn't have it.)

Steps:
1. Toast the two pieces of rye bread just until it's slightly crispy.
2. Spread mayo on one side, mint jelly on the other.
4. Place swiss cheese, roast beef, and greens.
5. Enjoy.

And if you have a rice cooker like I do which you can time it to finish cooking when you get home, I will make something to go along with it. Usually take some beef, mirin, soy sauce, sugar, onions and broccoli and do a teriyaki stir fry. Takes about 10 minutes.

I make wedding soup meatballs and roast them off in my convection oven at about 325 degrees F. I freeze the rest.

It's about half ground beef and half ground pork/veal aka meatloaf mix with bread crumbs, asiago, parsley, salt and pepper and an egg or two

When you roast them off (in a muffin pan) they keep their shape and don't fall apart

This recipe is pretty close to the yellow chicken at Moby Dick (it's a chain restaurant around here). My SO's very picky S7 loves it, but I'll never tell him about the onions! This is for 2-4 people, but there would be enough marinade for more.

1 package boneless chicken breast (1-1 ½ lbs) cut into 1 inch pieces

Marinade:

6 oz plain greek yogurt
¼ cup olive oil
½ large onion, grated
4 tablespoons lemon juice
1/2 tsp turmeric
½ -3/4 tsp powdered saffron or saffron threads
Salt and pepper

Dissolve or steep the saffron in a few tablespoons of hot water. In a mixing bowl, blend the rest of the marinade ingredients together and add the saffron last (if you’re using whole saffron, let it steep for 5-10 minutes and dump the whole thing in, threads and all). Add the chicken pieces and make sure to cover them completely with the marinade. Chill at least 6 hours or overnight, stirring once or twice to encourage the flavors to blend.

Preheat grill (very hot!) and place the chicken pieces on metal or wood skewers. Grill 15 minutes or until chicken is completely cooked. Serve with rice, salad, pita bread (or naan), grilled tomatoes, cucumber sauce.

Steak fajitas

-Flank steak
- One green pepper
-One onion
- garlic powder
-black pepper
-cumin
-lime juice
-cilantro

I slice the flank steak in to small strips. Squeeze some lime juice in a skillet along with black peppe, garlic powder cumin and cilantro. Heat the skillet put the meat on top and season the top the same way. Throw in onion. Once the meat is almost brown all the way, throw in the pepper and cover. I don't like the peppers mush which is why I do them last. So they are still a bit crispy.

Serve on tortilla with sour cream, guac, salsa, etc. whatever you like

My newest fave recipe is vegetarian (if you want it to be) and cheeeeap!!!

Olive oil
1 onion, sliced (15 cents)
3-6 cloves of garlic, diced (or garlic powder) (15 cents or so)
1/2 C lentils (bag = 90 cents 1/2 C = 23 cents)
2C vegetarian (or chicken) broth (75 cents)
1 C (brown) rice (2 lb = $1.75, 1 C = 46 cents)
1 box frozen leaf spinach (69 cents)
1 tsp cumin ($3/half cup 1 tsp = ???)
salt to taste

(total cost = $2.43 for 4 servings, or 61 cents apiece)

Saute onion and garlic in olive oil. Add lentils and broth. Cover and cook for 35 mins or until lentils are soft. Cook rice, and thaw spinach. Go read StepTalk for a half hour while it's all cooking. Add spinach and cumin, heat through. Serve over rice. It's fake Indian food.

DH likes it with sharp cheddar melted on it (bwuh?) and I've made paneer and chunked it up in there too.

Paneer

Milk
Lemon juice
food thermometer
cheesecloth

Bring milk close to a boil (190 degrees or so) Add lemon juice (slowly!!!) until it separates into thick curds and a greenish whey. Line a colander with cheesecloth and dump it in. Rinse with cold water. (this is homemade cottage cheese) Fold it all into a packet, place on a plate, and put a heavy weight on it for a couple hours. (I use a big pot 3/4 full of water)

If you don't press it and then use it in other dishes, it's a little harsh/lemon-y. I think citric acid stops that, but I have to buy some and try it

DH likes a chicken cordon bleu bake. Put a layer of crescent roll dough on the bottom of a 8x8 pan, bake for 5 minutes, then layer on shredded chicken (leftover rotisserie chicken is great for this) sliced ham and sliced swiss, and bake for another 5-10 minutes. Really quick and easy. I also do Cheesy potato soup in the crock pot and chicken scampi (the scampi is really good and reasonably healthy depending on how you make it)
Skillet lasagna is also a good one, quick and easy, you can throw in any extra veggies you like and serve with salad and bread.

http://www.eatbetteramerica.com/recipes/tomato-basil-chicken/8ab11e11-69...
http://www.pillsbury.com/recipes/cheesy-potato-soup/bd3b77bf-247b-48aa-a...
http://www.pillsbury.com/recipes/creamy-skillet-lasagna/0192d572-455c-46...