of-the-ordinary recipes Dinner ?

I'm in a bad run of cooking the same foods over a period of two weeks time. I'd rather do what I can at home. Here are the usuals: fried, grilled or baked (in cream of mushroom), pork chops, homemade spaghetti (sauce) with store-bought, but cool chilled noodles (much better and only take 2 minutes to boil!) Hamburger sauce over mashed potatoes, sauteed chicken soup, beef barley, chicken with homemade noodles, Homemade chicken fettucine alfredo, also I have to cook a lot of traditional Mexican food, since my b / f is Hispanic … I do not need any kind of tacos! lol. I love Greek food gyro-stuffed grape leaves, hummus and pita bread and tabouli. I love seafood (scallops, shrimp, cod, halibut, salmon, tilapia), but do not cook much fish too I'm hoping I can get some delicious recipes for dishes not so please! More than homemade things (ie chicken fried steak, beef tri tips … etc) I'm on a budget so nothing too fancy ingredients or 100 is.

Try these, they are really good -> CHICKEN TORTELLINI SOUP 9 oz package frozen chopped broccoli, thawed 6 cups water 3 cans condensed chicken broth 1 (10 3 / 4 oz) cream of chicken soup 2 cups (About 4 breasts) boneless, split skinless chicken breast cubes and soaked in 1 / 2 cup dry vermouth (may substitute sherry, white wine or cooking water, if preferred) 1 cup chopped onion 1 cup shredded carrots 2 cloves garlic, minced 1 / 2 teaspoon basil leaves 1 / 2 teaspoon oregano leaves 12 oz cheese tortellini package (fresh or frozen) grated Parmesan cheese (optional) In a deep large saucepan, combine water, chicken broth, cream of chicken soup, soaked chicken, onion, carrots, basil and oregano. Bring to a boil, add tortellini. Simmer uncovered for 30 minutes. Add broccoli. Simmer about 15 minutes or until broccoli is tender. Garnish with grated Parmesan cheese if desired. Enjoy easy dinner dish any day of the week! Makes 1-1/2 10 cup servings. Chicken chilaquiles ————————————– 6 tortillas 1 / 3 of chicken, cooked 2 boiled eggs, chopped 1 cup chicken broth 4-5 fresh chives, chopped 2 radishes, chopped 1 onion, chopped 1 stalk cilantro 1 green pepper, chopped 2 green tomatoes 1 / 4 cup oil 1 package cream cheese, frying oil, heat oil 365 F. Deep Cut tortillas ° wedge shapes (or quarters). Fry in hot oil until lightly browned. Drain on paper towels and set aside covered with a cloth to prevent drying and to keep warm. Meanwhile, in a skillet, cook tomatoes and mash with coriander, chili and onions. Add a few tablespoons oil and fry until very hot. Reduce heat, add the chicken broth. Pour 1 tablespoon oil in a baking pan and line with 3 tortillas. Spread a layer of cream cheese, add a layer of chicken, then half of the sauce. Cover with the remaining tortillas, then repeat with a layer of cream cheese, chicken and sauce. Remove from oven and sprinkle with chopped hard boiled eggs before serving. Bake at 325 degrees for 30 minutes. ————————————— ———– ITALIAN WEDDING ————- SOUP 1 / 2 pound of meat loaf mix (ground beef and pork) 2 tsp. dried parsley 1 / 4 cup grated Parmesan cheese 1 / 4 tsp. salt 1 / 8 tsp. pepper 1 clove garlic, minced 1 / 4 tsp. oregano 1 / 4 tsp. basil 1 / 4 c. Combine the milk over the ingredients. Form small balls and 1 / 2 inch. Drop into boiling salted water. Cook over simmer for 10 minutes, remove with a spoon of effort, place on paper towels to drain briefly, then refrigerate. 1 cooked chicken 1 onion, quartered 4 cloves chopped garlic 1 bay leaf 1 carrot, thinly sliced 2 stalks celery with leaves, chopped 1 / 3 4 teaspoon oregano 2 teaspoons peppercorns. salt 6 quarts of gallon. Simmer chicken in water reamining ingredients in 6 liters of water about 2 1 / 2 hours or until tender. Remove skin and bones, cut and refrigerate. Strain the broth and return to pot. Add 1 head escarole, torn into bite sized bits, black pepper, red pepper and pepper to taste. Simmer 20 minutes. Meanwhile, break spaghetti into pieces 4 inches long and cook according to package directions, drain. Add 1 1 / 2 cups prepared chicken meatballs the broth. Simmer 10 minutes. Variations: cannelloni white beans is possible to incorporate the prosciutto or ham may be substituted for chicken. This freezes well and can be doubled if you have a pot large enough. ——————————- ——————- LEMON GARLIC —————– BREAST 2 tablespoons lemon zest (Fresh) 4-5 cloves garlic, crushed tablespoons soy sauce 2 1 / 2 cup fresh lemon juice 2 teaspoons Hungarian paprika 4 boneless, skinless chicken breasts olive oil salt, pepper, garlic powder (for sprinkling) 4 sprigs Italian parsley 4 onion slices (cut into thick rings) heavy duty aluminum foil Cut 4 rectangles of aluminum foil target thickness, each the size of half an oven tray standard. Combine first 5 ingredients (this can be optionally in a blender). Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in the center, brush with lemon / garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder. Place an onion slice and a sprig of parsley over each. aluminum edges fold up into a package loose squares and crimp firmly to seal well. Place in a shallow baking pan or grill. Bake at 350 degrees for about 50-60 minutes (this depends on the size of each piece of chicken). 4 servings. —————- ———————————- ————— OVEN BAKED CORN BEEF DINNER 1 (5 lb) corned beef 6-8 med. potatoes, peeled 12-16 cm. 1 col pounds carrots, peeled, cut into sm. wedges parsley sprigs, garnish of horseradish, mustard and mayonnaise (mixed) Shallots 1 bay leaf. Place canned meat for large flat baking pan or covered roaster. Add water to a depth of 1 / 4 inches. 2. Cover with a lid or foil and place in a 300 degree preheated oven for 3 1 / 2 to 4 hours. 3. When you make corned beef, pour the liquid in deep kettle. Add about 3 cups of water. Bring to a boil. Keep corned beef in a warm oven while preparing the vegetables. 4. Add potatoes and boil with shallots, bay leaf and carrots 1 / 2 hours. 5. About 10 minutes before serving add cabbage wedges and cook until tender. 6. Cut the beef across the grain preserves and serve in a fountain surrounded by pieces of cabbage. Serve with horseradish sauce spicy. 7. In a separate bowl, serve the potatoes and carrots garnished with sprigs of parsley. Serves 6-8.