Practical, simple & easy to cook recipes?

Thanks! It would be a great help...Practical, simple %26amp; easy to cook recipes?
Chicken Spaghetti





1 chicken boiled and de-boned


1 can cream of chicken soup


1 can rotel


1 10 oz package spaghetti noodles


10 oz velveeta cheese





Biol and debone chicken. Use chicken broth to boil spaghetti. Cut velveeta into small chunks and mix with margarine. Let sit at room temperature for 20 minutes. Mix chicken soup and rotel, add chicken and spaghetti. Mix cheese last. Bake at 350 for 20 minutes. If mixture is dry add 1/2 cup milk or 1/2 cup chicken broth.





Mexican Chicken





Biol 1 pack chicken breasts


hold 1 cup broth


1 velveeta cheese


1 can cream chicken


1 can chicken broth


1 can cream of chicken


1 can rotel


1 large bag Doritoes





Boil chicken, after full boil, add chicken broth, Let cool and debone, mix together rotel, cream of chicken, and 1/2 box cheese. If runny, add more cheese. Line ban with butter and pour 1/2 doritoes in bottom of pan, add chicken mixture and top with doritoes. Bake for 10-20 minutes until warm and cheese is melted.





hey, hope these help they r quick for me so i hope they help you out...bye and good luck.Practical, simple %26amp; easy to cook recipes?
Cheese Enchiladas


If you have or get Enchilada sause in a can it's good but not as good as this, you decide. If you can it then go right down to the building of your Enchiladas. Enjoy





Sauce:


1/2 cup Chili Powder


3 cups un-salted Beef Stock


2 slices uncooked bacon, chopped


1 lb. Ground Meat


1 Onion, finely chopped


3 cloves Garlic, minced


1 tsp. Ground Cumin


1/2 tsp. Ground Oregano





1. In a blender, blend the chili powder with the beef stock until well blended.





2. In a medium sauté pan over medium high heat, cook bacon until crisp. Render the fat and add meat, onion and garlic. Cook until meat is brown.





3. Strain off any excess fat.





4. Add cumin, oregano and chili powder mixture to the beef stock. Cook for 30 minutes, by reducing one third. Keep warm.





Enchiladas:





1 1/2 lb. Grated Cheddar Cheese


1/2 large Onion, chopped


1/4 cup Canola Oil


12 Corn Tortillas


1 Tomato, chopped


2 Jalapeno, Seeded, and ribs removed, diced


2 tbsp. chopped Fresh Cilantro





1. In a mixing bowl, combine the cheddar cheese and onions





2. In a medium size sauté pan, heat the canola oil until warm.





3. Dip the tortillas into the warm oil and then into the sauce mixture. Place on a cutting board and evenly fill with the cheese mixture. Roll up and place in a baking dish. Top with sauce and bake in a preheated 350° oven until cheese is melted and everything is hot and bubbly.





4. Top with the chopped tomatoes, jalapeno and cilantro.
One source comes to mind and the amount of recipes presented in it is too great to mention here.





Tune to the Food Network and look for the show called “Good Eats”. Alton Brown is perhaps the best chef on TV as far as detail, information and entertainment value. Not every recipe he gives is “quick” but he gives enough detailed information and uses ingredients that are relatively easy to come by that anyone can manage to succeed at most of his recipes.





His recipes are also available on The Food Network Web site and his own at http://altonbrown.com/
Try some from








http://afsarmnzkhan.googlepages.com/
Good to www.FOODNETWORK.com. In the left column, under select a TV show, choose from either ';Quick Fix w/ Robin Miller'; (15-min meals) or ';30-MInute Meals'; w/ Rachael Ray. Both ahve great menu ideas, recipes, and tips.
Easy 4-Cheese Pasta Bake:





The tasty combination of spinach and green onions adds a healthful bonus to this dish. Baby won't even know you snuck in some veggies!





1 pound box penne or ziti


1 teaspoon olive oil


4 green onions, chopped


3 cups fresh baby spinach


3 large eggs, beaten


1 pound low-fat ricotta cheese


1 cup shredded low-fat mozzarella cheese


1 cup shredded low-fat cheddar cheddar


1 cup grated Parmesan cheese, divided in half


2 tablespoons chopped fresh dill


Salt and pepper, to taste


Nonstick cooking spray


1/4 cup seasoned breadcrumbs


1/8 cup chopped parsley





1. Preheat oven to 350ºF. Prepare pasta according to package directions. Meanwhile, warm olive oil in heated pan. Add green onions and sauté. Add spinach and wilt down. Set aside.





2. Combine eggs, first three cheeses, 1/2 cup Parmesan, and dill. Mix thoroughly. Add spinach mixture. Fold in cooked pasta. Season with salt and pepper.





3. Coat 9'; x 13'; pan with nonstick cooking spray. Spread pasta mixture in pan. Stir remaining 1/2 cup of parmesan cheese, breadcrumbs, and parsley together and sprinkle over pasta-cheese mixture. Bake for 30 minutes.





Yield: 6 to 8 servings