It is not easy to find out what to make for dinner tonight? It’s frustrating for every mother and cook to decide what they should prepare for tonight at dinner? So In this guide of dinner ideas, we are going to share some fantastic dinner ideas for tonight.

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INGREDIENTS:

4 slices bacon, chopped

1 medium onion, chopped (1/2 cup)

2 cloves garlic, finely chopped

1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain

1 egg, slightly beaten

1/2 teaspoon dried thyme leaves

1 cup shredded Italian cheese blend (4 oz)

6 boneless skinless chicken breasts (4 oz each)

1/2 teaspoon pepper

2 tablespoons olive or vegetable oil

Hot cooked rice or rice pilaf, if desired

DIRECTIONS:

1. In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.

2. In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.

3. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.

4. In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.

INGREDIENTS:

1 cup hot water

1/4 cup milk

2 tablespoons butter or margarine

1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)

1 tablespoon chopped fresh chives, if desired

1/2 cup bite-size cheese crackers

1/4 cup shredded Cheddar cheese (1 oz)

2 tablespoons butter or margarine, melted

DIRECTIONS:

1. Heat oven to 375°F. In ungreased 1-quart casserole, mix hot water, milk, 2 tablespoons butter and the mashed potato mix. Cover with plastic wrap, turning back one side to vent steam. Microwave on High 2 to 4 minutes or until moistened.

2. Whip potatoes with fork until fluffy; stir in chives. Smooth top of potato mixture with rubber spatula.

3. Crush crackers. In small bowl, mix crushed crackers, cheese and 2 tablespoons melted butter; sprinkle over top of potatoes.

4. Bake 10 to 15 minutes or until potatoes are hot and topping is crisp.

INGREDIENTS:

5 to 6 lb pork baby back ribs

1 teaspoon seasoned salt

1 teaspoon garlic pepper blend

1/2 teaspoon ground ginger

1 cup barbecue sauce

1 can (12 oz) cherry cola

1/4 cup cherry preserves

1/2 teaspoon ground mustard

1 to 2 teaspoons buffalo wing hot sauce or other hot sauce

DIRECTIONS:

1. Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.

2. Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.

3. Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.

4. Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.

INGREDIENTS:

1 can (18.5 oz) Progresso® Traditional chicken cheese enchilada soup

1 can (10 oz) Old El Paso® hot or mild enchilada sauce

2 cups shredded cooked chicken

1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed (from 12-oz bag)

2 cups shredded pepper Jack cheese (8 oz)

12 corn tortillas (6 inch)

2 medium tomatoes, diced

1/4 cup chopped fresh cilantro

Lime wedges, if desired

DIRECTIONS:

1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.

2. In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.

3. Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.

4. Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

INGREDIENTS:

2 cloves garlic, finely chopped

1 tablespoon vegetable oil

8 boneless skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

2 jars (6 oz each) Green Giant® sliced mushrooms, drained

1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)

1/2 cup water

1/4 cup cornstarch

3 tablespoons chopped fresh parsley

DIRECTIONS:

1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.

2. Cover; cook on Low heat setting 5 to 6 hours.

3. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.

4. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.

5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Recipe Link: asmallbite.com/chilli-idli-recipe-chilli-idli-fry-recipe/

Chilli idli fry recipe is a merge of Indo-Chinese cuisine. Idli's are cut into cubes, deep fried in oil, tossed with onion, capsicum and some sauces. If you don't prefer deep frying, the idli's can be shallow fried, but the original recipe calls for deep frying. Kids who hate to eat idli also likes this chilli idli recipe. The leftover idli made in the morning, can be used to prepare this recipe and we have a happy feeling that we have not wasted any food. It is also a delicious and great dinner idea.

INGREDIENTS:

6 Old El Paso® flour tortillas (8 inches in diameter)

1/2 cup peanut butter

1/4 cup soy sauce

2 tablespoons seasoned rice vinegar

2 teaspoons sugar

2 cups shredded mozzarella cheese (8 ounces)

2 cups chopped cooked chicken

1 bag (1 pound) frozen stir-fry vegetables, thawed and drained

DIRECTIONS:

1. Heat oven to 400º. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.

2. Mix peanut butter, soy sauce, vinegar and sugar; spread over tortillas. Top each with 1/4 cup of the cheese. Spread chicken and vegetables evenly over tortillas. Sprinkle with remaining 1/2 cup cheese.

3. Bake 10 to 15 minutes or until pizzas are hot and cheese is melted.

INGREDIENTS:

8 small red potatoes, cut in half

3-pound beef boneless arm roast, trimmed of fat

2 tablespoons Gold medal® all-purpose flour

1 pound baby-cut carrots

1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa

DIRECTIONS:

1. Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.

INGREDIENTS:

1 pork boneless loin roast (2 1/2 lb), trimmed of fat

2 tablespoons fajita seasoning (from 3-oz container)

1 cup Old El Paso® Thick ‘n Chunky salsa

1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed

2 packages (11.5 oz each) Old El Paso® flour tortillas for burritos (16 tortillas), warmed

2 cups shredded Mexican-style taco cheese (8 oz)

1 cup sour cream, if desired

DIRECTIONS:

1. Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.

2. Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.

3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.

INGREDIENTS:

8 slices bacon, crisply cooked and crumbled

2 cups bite-size pieces lettuce

1 1/2 cups shredded Cheddar cheese (6 ounces)

1 large tomato, chopped (1 cup)

1/3 cup mayonnaise or salad dressing

6 Old El Paso® flour tortillas (8 inches in diameter)

DIRECTIONS:

1. Toss all ingredients except tortillas.

2. Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom.

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#40CloveChicken

Recipe at: foodsnots.blogspot.com/2011/03/greek-pasta-bake.html

INGREDIENTS:

2 cups uncooked radiatore (nugget) pasta (6 ounces)

1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)

1/3 cup basil pesto

1/4 cup fat-free (skim) milk

1 container (10 ounces) refrigerated reduced-fat Alfredo sauce

2 packages (6 ounces each) refrigerated grilled chicken breast strips, chopped

1/4 cup shredded Parmesan cheese (1 ounce)

DIRECTIONS:

1. Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.

2. Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.

3. Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

INGREDIENTS:

1 lb ground beef

1 lb ground pork

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 small onions, peeled and cut into large pieces

2 carrots, peeled and cut into large pieces

2 stalks celery, cut into large pieces

4 cloves garlic

2 tablespoons olive oil

1 teaspoon crushed dried rosemary leaves

1 can (14.5 oz) Muir Glen® Organic or Meridian Ruby™ diced tomatoes, undrained

1 cup dry red wine

1 carton (32 oz) chicken broth

1/2 teaspoon ground nutmeg

DIRECTIONS:

1. In 4-quart Dutch oven, cook beef and pork with salt and pepper over medium heat, stirring occasionally, until no longer pink. Drain fat using colander over large bowl. Discard fat, and transfer meat to large bowl; set aside.

2. In large food processor, place onions, carrots, celery and garlic. Cover; process until finely chopped. In same Dutch oven, heat olive oil over medium heat. Add chopped vegetables and rosemary; cook about 15 minutes or until vegetables begin to brown.

3. Add tomatoes and reserved meat to vegetables; cook about 15 minutes longer or until tomatoes darken in color. Add red wine. Increase heat to medium-high. Cook about 15 minutes longer or until liquid is reduced by half. Add chicken broth; reduce heat to low. Slowly simmer 3 to 4 hours or until meat is tender. Stir in nutmeg during last few minutes of cook time.

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#ItalianSausageSoupWithTortellini

INGREDIENTS:

8 cups water

1 package (1 pound) dried yellow split peas, sorted and rinsed

3 medium carrots, diced (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1 medium stalk celery, chopped (1/2 cup)

1 cup diced Canadian-style bacon (5 ounces)

1 teaspoon salt

1 teaspoon dried thyme leaves

1/4 teaspoon dried rosemary leaves, crumbled

1/4 teaspoon pepper

DIRECTIONS:

1. In 3 1/2- to 4-quart slow cooker, mix all ingredients.

2. Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.

3. Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.

INGREDIENTS:

2/3 cup buttermilk

8 boneless skinless chicken breasts (2 1/2 lb)

1 cup Country® Corn Flakes cereal

1 cup Original Bisquick® mix or Gold Medal® all-purpose flour

2 packages (1 oz each) ranch dressing mix (dry)

Cooking spray

DIRECTIONS:

1. Heat oven to 400ºF. Spray cookie sheet with cooking spray.

2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.

3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.

4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

INGREDIENTS:

2 tablespoons olive

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon black pepper

1 pork tenderloin (about 1 lb), cut into 3/4-inch cubes

1 large onion, halved, cut into 1/2-inch-thick wedges

1 lb unpeeled small red potatoes, quartered (2 1/2 cups)

3/4 to 1 lb sweet potatoes (about 2 medium), peeled, cut into 1 1/2-inch pieces (3 cups)

1 cup chopped fresh parsley

2 tablespoons chopped fresh oregano leaves

2 tablespoons fresh lime juice

1/2 teaspoon crushed red pepper flakes

2 cloves garlic, finely chopped

1 3/4 cups Progresso® chicken broth (from 32-oz carton)

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits (10 biscuits)

1/4 cup finely chopped fresh cilantro

DIRECTIONS:

1. Heat oven to 350°F. In 3- or 4-quart ovenproof Dutch oven, heat oil over medium-high heat. In large shallow bowl, mix flour, salt, paprika and black pepper. Stir in pork until evenly coated. Add to hot oil; cook and stir until evenly browned. Add remaining ingredients except biscuits and cilantro, including any unused flour mixture; mix well.

2. If handles of Dutch oven are not ovenproof, wrap them in foil. Cover Dutch oven; bake 40 minutes. Remove Dutch oven from oven; increase oven temperature to 375°F.

3. Separate dough into 10 biscuits; arrange on top of hot pork mixture. Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown. Sprinkle with cilantro before serving.

One pound of boneless pork shoulder can be substituted for the pork tenderloin.

Chimichurri originated in Argentina as a sauce or marinade for grilled meats. It is typically served as an accompaniment, but we’ve used the ingredients to flavor this casserole.

INGREDIENTS:

1 1/2 lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes

1/2 cup chopped onion

1 medium carrot, chopped (1/2 cup)

1 medium stalk celery, chopped (1/2 cup)

1 jar (4.5 oz) Green Giant® sliced mushrooms, drained

1 teaspoon poultry seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons water

1 can (18.6 oz) Progresso® chicken pot pie style soup

1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained

1 box Pillsbury® refrigerated pie crust, softened as directed on box

1/4 cup shredded Parmesan cheese

DIRECTIONS:

1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.

2. Cover; cook on Low heat setting 5 to 6 hours.

3. Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.

4. Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.

5. Top each serving of pot pie with 2 baked crusts.

Substitute 1 1/2 lb boneless skinless chicken breasts for turkey, if desired.

For a cheese-flavored pot pie, stir in 1 cup shredded Cheddar or Colby-Monterey Jack cheese just before serving.

INGREDIENTS:

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1/2 lb lean (at least 80%) ground beef

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (16 oz) refried beans

1 cup taco sauce or chunky-style salsa

1 can (11 oz) whole kernel corn with red and green peppers, well drained

1 cup shredded Cheddar cheese (4 oz)

2 cups shredded lettuce

1 medium tomato, chopped (3/4 cup)

1/2 cup sliced green onions

DIRECTIONS:

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Bake 8 to 10 minutes or until edges of crust begin to brown.

2. Meanwhile, in 8-inch skillet, cook ground beef sprinkled with salt and pepper over medium-high heat, stirring frequently, until thoroughly cooked; drain.

3. Spread refried beans evenly over partially baked crust. Spread 1/2 cup of the taco sauce over beans. Top with ground beef mixture, corn and cheese.

4. Bake 10 to 14 minutes longer or until crust is golden brown and cheese is melted. Top with lettuce, tomatoes and onions. Cut into squares or wedges; serve with remaining 1/2 cup taco sauce.

INGREDIENTS:

3 slices bacon, cut up

1/2 cup chopped green bell pepper

1/4 cup chopped onion

1/4 cup chopped celery

1 1/4 lb boneless skinless chicken thighs

2 teaspoons Cajun seasoning

1 can (14.5 oz) diced tomatoes, undrained

1 1/3 cups uncooked regular long-grain white rice

2 2/3 cups water

DIRECTIONS:

1. In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.

2. Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.

3. Cover; cook on Low heat setting 8 to 9 hours.

4. About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.

INGREDIENTS:

1 1/2 lb beef stew meat

4 medium potatoes, cut into 1-inch pieces

1 medium onion, coarsely chopped (3/4 cup)

3 cans (14.5 oz each) diced tomatoes with zesty mild green chilies, undrained

1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon garlic salt

1/8 teaspoon pepper

DIRECTIONS:

1. In 3 1/2- to 4-quart slow cooker, mix all ingredients.

2. Cover; cook on Low heat setting 9 to 10 hours.

INGREDIENTS:

3 ripe medium peaches, peeled, chopped (about 1 1/2 cups)

1/4 cup finely chopped red bell pepper

2 tablespoons finely chopped red onion

1 tablespoon chopped fresh cilantro

2 teaspoons packed brown sugar

2 teaspoons fresh lime juice

1/4 teaspoon finely chopped serrano or jalapeño chile

1 tablespoon chili powder

4 bone-in pork loin chops, 1/2 inch thick (4 oz each)

DIRECTIONS:

1. Heat gas or charcoal grill. In medium bowl, mix peaches, bell pepper, onion, cilantro, brown sugar, lime juice and chile; set aside.

2. Rub chili powder on both sides of each pork chop. Place pork on grill over medium heat. Cover grill; cook 6 to 9 minutes, turning once, until pork is no longer pink in center. Serve pork chops topped with salsa, or serve salsa on the side.

#UkrainianBorscht

INGREDIENTS:

1 lb lean (at least 80%) ground beef

1 small onion, chopped (about 1/3 cup)

1 clove garlic, finely chopped

1 can (10 3/4 oz) condensed cream of mushroom soup

1 can (4.5 oz) Old El Paso® chopped green chiles

1 can (10 oz) Old El Paso® enchilada sauce

10 corn tortillas (6 inch)

3 cups shredded Monterey Jack cheese (12 oz)

Paprika

Chopped fresh cilantro

DIRECTIONS:

1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.

2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.

3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.

4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.

5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

Vegetable Biriyani Recipe / Veg Biryani Recipe is my all time favourite. Though there are so many biryani varieties, this is the staple method prepared by me, all through these years and this is my mom's signature recipe. This biryani taste so delicious with the flavour of coconut milk and I have no words to describe the taste. Don't hesitate to try it out by just giving a glance at the ingredients list. If you organize everything before cooking it is a very easy one pot meal, and a simple raitha is enough to have a hearty meal.

INGREDIENTS:

2 cups shredded cooked chicken breast

1 package (1 oz) Old El Paso® taco seasoning mix

1 can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

10 Old El Paso® taco shells or flour tortillas

1 cup shredded lettuce

1 medium tomato, chopped

1/4 cup sliced ripe olives

1/2 cup shredded Cheddar cheese (2 oz)

DIRECTIONS:

1. In 12-inch skillet, mix chicken, taco seasoning mix and and amount of water called for on seasoning mix packet. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally, until water is evaporated. Stir in corn; cook until thoroughly heated.

2. Heat taco shells or tortillas as directed on package. Fill each shell with 1/4 cup chicken filling. Top each with lettuce, tomato, olives and cheese. Serve immediately.

INGREDIENTS:

1 1/2 lb. boneless beef top round steak, cut into 1/2-inch pieces

1/2 teaspoon peppered seasoned salt

2 (12-oz.) jars homestyle beef gravy

1 1/2 cups julienne-cut carrots (1 1/2x1/4x1/4 inch)

1/2 cup sliced green onions

1/4 cup finely crushed gingersnaps

2 tablespoons brown sugar

1/2 cup red wine vinegar

9 oz. (5 cups) uncooked medium egg noodles

2 tablespoons chopped fresh parsley

DIRECTIONS:

1.Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.

2. Spray Dutch oven with cooking spray. Add steak pieces; sprinkle with seasoned salt. Cook over medium-high heat for 5 minutes or until browned, stirring occasionally.

3. Stir in gravy, carrots, onions, gingersnaps, brown sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer 20 minutes.

4. Meanwhile, cook noodles to desired doneness as directed on package. Drain.

5. Add cooked noodles to beef mixture; mix gently. Pour into sprayed baking dish. Cover tightly with foil.

6. Bake at 350°F. for 15 to 20 minutes or until beef is tender. Sprinkle with parsley.

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#SweetPotatoCasserole

How to make soft chapati / soft chapati recipe is a biggest worry to all beginners in kitchen and even bachelors. As people have become more health conscious nowadays and chapati have become a staple food everywhere, making soft chapati is really a big challenge. But there are little tricks to get soft chapati. The first one is kneading the dough, second is giving resting time to the dough and the last trick purely depends on rolling it. When I was a begginer in kitchen, If I say the word 'chapati ' hubby used to run miles away. He tells a story, when he was doing his engineering studies and weekly once they serve chapati in their hostel mess. At that moment, most of the hostelites get disappeared and go to the near by hotels or street side shops. From that time he names chapati as 'lorry tyre'. After few trials and errors, I learnt the tricks and nowadays chapati has become my hubby's favourite one.

INGREDIENTS:

1 1/3 cups uncooked penne pasta (4 oz)

1 can (10 3/4 oz) condensed cream of mushroom soup

1/4 cup milk

1 pouch (7.06 oz) chunk albacore (white) or light tuna in water, drained

1 jar (4.5 oz) Green Giant® sliced mushrooms, drained

1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed

1 tablespoon butter or margarine, melted

1/4 cup Progresso® panko crispy bread crumbs

1/4 cup slivered almonds

DIRECTIONS:

1. Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time. In ungreased 1 1/2-quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.

2. Cover; bake 20 minutes. Remove casserole from oven. Cut up large pieces of broccoli; gently stir broccoli into tuna mixture. In small bowl, mix butter, bread crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.

Panko bread crumbs are a flaky variety from Japanese cuisine that provide a light, crisp topping. For a more flavorful topping, try toasting the almonds in melted butter over medium-low heat, then stirring in the bread crumbs before sprinkling over the tuna-broccoli mixture.

Green Giant® Valley Fresh Steamers™ frozen sweet peas can be substituted for the broccoli.

Delicious improvement to mac & cheese, bacon! Recipe @ collegerecipes.com/recipes/bacon-macaroni-cheese/

Shake the bottle , wake the healthy food ! for food lovers.

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INGREDIENTS:

4 boneless skinless chicken breast halves, cut into thin bite-sized strips

1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1 cup Old El Paso® Salsa

1 (2 1/4-oz.) can sliced ripe olives, well drained

8 (8 to 10-inch) fat-free flour tortillas

DIRECTIONS:

1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 5 to 6 minutes or until no longer pink in center.

2. Stir in corn, salsa and olives. Reduce heat to medium; cook 4 to 6 minutes or until thoroughly heated.

3. Meanwhile, warm tortillas as directed on package. Spoon 1/4 of chicken mixture onto half of each tortilla. Fold tortillas over. If desired, serve with light sour cream and additional salsa.

INGREDIENTS:

2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1 container (18 oz) refrigerated taco sauce with seasoned chicken

2 cups Progresso® red kidney beans, drained, rinsed (from 19-oz can)

1/2 cup Old El Paso® Thick 'n Chunky salsa

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 tablespoon butter or margarine, melted

1 tablespoon yellow cornmeal

DIRECTIONS:

1. Heat oven to 375°F. In 12-inch nonstick skillet, cook bell pepper and onion stir-fry over medium-high heat 2 minutes, stirring frequently and breaking up larger pieces.

2. Stir in corn, taco sauce with seasoned chicken, beans and salsa. Heat to boiling. Reduce heat to medium-low; cook 5 to 8 minutes, stirring occasionally, until corn is tender. Spoon mixture into ungreased 8-inch square (2-quart) glass baking dish.

3. Remove dough from can in rolled section; cut roll into 12 slices, then cut each slice in half crosswise. Arrange half roll slices, curved side up, around outside edge of dish, overlapping slightly. Brush half roll slices with butter; sprinkle with cornmeal.

4. Bake 23 to 28 minutes or until roll slices are deep golden brown and mixture is bubbly.

A top sirloin steak dinner with cheesy rice as a side dish and corn on the cob. Steak marinade is simple spices. Broiled steak recipe for a family dinner.

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INGREDIENTS:

1 (7-oz.) pkg. uncooked ready-cut spaghetti (short curved pasta) or elbow macaroni

1 cup water

1 (28-oz.) jar spaghetti sauce

12 frozen precooked Italian meatballs

2 tablespoons shredded fresh Parmesan cheese

2 tablespoons finely chopped fresh parsley

DIRECTIONS:

1. Grease 12x8-inch (2-quart) baking dish. In greased baking dish, combine uncooked spaghetti, water and spaghetti sauce; mix well. Add meatballs; turn to coat with sauce. (Cover spaghetti completely with sauce.) Cover tightly with foil; refrigerate at least 8 hours or overnight.

2. Heat oven to 350°F. Bake covered for 45 minutes. Uncover; sprinkle with cheese. Bake uncovered for an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley.

These buns are very soft and spongy, and the curry stuffing gives them a great aroma and taste.

www.youtube.com/watch?v=posjL7FuTRQ

* Find more Baking recipes at Shobana's Kitchen Swiss

www.youtube.com/shobanaskitchen

* Homemade Bun Recipes ( Hausgemachte Brote ) - www.youtube.com/playlist?list...

* Srilankan & Indian Special Traditional Spicy Recipes - www.youtube.com/playlist?list...

cravecookclick.com/prawns-masala-curry-recipe/

INGREDIENTS:

1 medium onion, chopped (1/2 cup)

3 slices bacon, chopped

1 1/2 lb boneless beef chuck ribs

1/2 cup barbecue sauce

3 cans (16 oz each) baked beans

DIRECTIONS:

1. In 3 1/2- to 4-quart slow cooker, mix onion and bacon. Top with beef. Pour barbecue sauce over beef.

2. Cover; cook on Low heat setting 8 to 10 hours.

3. Remove beef from cooker; place on cutting board. Cut beef into 1/2-inch pieces. Pour juices from cooker through strainer into small bowl, reserving onion, bacon and 1/2 cup juices. Return beef, onion, bacon and 1/2 cup juices to cooker. Stir in baked beans. Increase heat setting to High. Cover; cook 40 to 50 minutes or until thoroughly heated.

Chicken corn soup flanked by (R to L): White vinegar with green chilies, red chilli sauce and soya sauce. Cooked by my wife.

The Best Homemade Dinner Rolls Ever !!!

www.youtube.com/watch?v=FTOd9vWHXg0

Find more Delicious Baking recipes at Shobana's Kitchen Swiss

www.youtube.com/shobanaskitchen

* Christmas Recipes - www.youtube.com/playlist?list...

* Homemade Bun Recipes ( Hausgemachte Brote ) -

www.youtube.com/playlist?list...

* Quick & Healthy Breakfast Recipes -

www.youtube.com/playlist?list...

Visit Link : ift.tt/2C2FFDU

INGREDIENTS

2 small or 1 large lemon

1/3 cup olive oil

6 cloves garlic

1/4 tsp salt

Freshly cracked pepper

2 lbs split chicken breasts*

INSTRUCTIONS

Preheat the oven to 275ºF. Squeeze about 3 Tbsp lemon juice from the lemon(s) and slice the remainder. Mince two cloves of the garlic, and peel the remaining 4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.

Pat the chicken breasts dry with a paper towel. Place them in a glass or ceramic casserole dish. Pour the prepared lemon marinade over the chicken, using a spoon to redistribute the marinade and make sure the surface of the chicken is fully covered. Add the remaining cloves of peeled garlic and sliced lemon around the chicken. If you're sensitive to bitter flavors, add the additional lemon slices after baking. Cover the dish tightly with foil.

Roast the chicken in the preheated oven for 90 minutes. After 90 minutes, turn the oven up to 425ºF, remove the foil, and baste the chicken with the juices from the bottom of the dish. Return the chicken to the oven and roast for an additional 20 minutes without foil at 425ºF, or until the skin is golden brown and crispy.

Let the chicken rest for 5-10 minutes before slicing. Serve warm with the pan drippings spooned over top.

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supper soft Homemade Buns with ham and cheese. easy to make addition to any breakfast or dinner meal, enjoy the day with my Cheese buns.

Find more delicious baking recipes at Shobana's Kitchen Swiss

www.youtube.com/shobanaskitchen

Homemade Bun Recipes ( Hausgemachte Brote ) - www.youtube.com/playlist?list...

Visit Link : ift.tt/2EI2zRO

This is a super easy baked chicken wing that you can prepare, place in a hot oven, and an hour later, dinner is on the table. Use that hour to sit and relax. Who am I kidding? It's hard to have a spare minute to sit and relax, much less an hour. But at least, there's no messy frying, no major clean up. You'll have a large bowl and a baking sheet. That's it!

You can make as many or few of the wings as you like. I wanted leftovers so I cooked about 3 pounds of wings which were sold already separated and the tips removed.

Preheat oven to 400 degrees F.

Spray a rimmed baking with nonstick spray.

Place wings in a large bowl and drizzle with olive oil. Sprinkle a liberal amount of taco seasoning onto wings and toss well to completely coat with the oil and seasoning.

Place wings in a single layer on the baking sheet and bake for 45- 60 minutes until wings are cooked through and crispy.

Serve with taco sauce and/or top with chopped cilantro, sour cream for dipping, etc.

You can get full the recipes in Visit Link : ift.tt/2EI2zRO

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www.youtube.com/watch?v=w5NxKyfMbTk