Easy recipes for two?

Ok so the boy and I have lived together for quite a bit now, and I have come to a point where I've realized that I've been feeding him, and myself for that matter, crap most of the time. I cook every once an a while, but when I do it's usually macaroni and cheese, spagetti with pasta sause, no meat, etc. Most of the time we eat out of the freeze/microwave/cans etc. I want to start taking my meal planning a little more seriously, but I'm still not that great of a cook, especially when it comes to preparing meats of any kind....other than hot dogs. Basically I'm just looking for ideas on what are some easy starter meals for me to do? The main thing I have to worry about is money. We live on a very very limited budget. Both of us make just over minimum wage and have a lot of bills to pay. Another thing is he is somewhat picky and doesn't usually take kindly to anything unique. And he's a meat eater and I'm not, although I don't mind often fixing him meals with meat in them.Easy recipes for two?
Instead of typing up some recipes you might not even like, I'll just give you some links. Most standard recipes serve 4 people, but you can always take the leftovers for lunch or use them up in the next meal.





http://www.stretcher.com/menu/topic-g.ht鈥?/a>


http://www.hillbillyhousewife.com/lunchb鈥?/a>


http://www.hillbillyhousewife.com/70doll鈥?/a>Easy recipes for two?
http://kraftfoods.com/kf/Dinner/1Bag5Din鈥?/a>





try these, they are pretty inexpensive, and most of the meals are easy to make.





on the upper left side, you can pick which kind of meats you want in your week, and it will pull up several different ';menus';. they also have a healthy living choice.





it also lets you print out a shopping list that tell you exactly what you need.
Tacos, pizza, hamburgers, salads, fish and chips, BBQ chicken from the store, meatloaf, etc.





Lots of foods that are easy to make. Im only 15 and I can make lots of food. Internet has lots of recipes, cookbooks in book stores, and ask friends.
broccoli cheese casserole





2 (10 ounce) boxes frozen chopped broccoli, thawed


2 cups cooked rice


8 ounces shredded cheddar cheese


2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)


1 small onion, chopped


butter





Cook onion in butter in large skillet until done.


Add remaining ingredients and cook just until cheese is melted.


Put in 2 quart casserole dish.


Bake at 350 for 1 hour.


To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness.
HAM AND CHEESE POTATOES AU GRATIN FOR TWO


SOURCE: Reminisce Magazine


Yield 2 servings





2 cup sliced peeled potatoes, cooked


1 cup diced cooked ham


1 tbsp minced onion


1/3 cup butter or margarine


3 tbsp all-purpose flour


1 1/2 cup milk


1 cup shredded cheddar cheese (4 oz)


3/4 tsp salt


1 dash white pepper


chopped fresh parsley





Combine potatoes, ham and onion in a greased 1-qt casserole; set aside.


In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles.


Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix.





Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley.





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SWEET AND SOUR CHICKEN FOR TWO


Servings: 2


Source: Reynolds Kitchens





1 Reynolds Oven Bag, regular size (10x16-inches)


1 tablespoon flour


1/2 cup sweet and sour sauce


1 (8 oz.) can pineapple chunks, drained


1/4 teaspoon ground ginger


2 boneless, skinless chicken breast halves


1 cup red and green pepper strips


Hot cooked rice





Preheat oven to 350 degrees F.





Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.





Add sweet and sour sauce, pineapple and ginger to oven bag. Squeeze oven bag to blend in flour.





Add chicken and peppers to oven bag. Turn oven bag to coat chicken and peppers with sauce. Arrange ingredients an even layer in oven bag.





Close oven bag with nylon tie; cut six 1/2-inch slits in top.





Bake 25 to 30 minutes or until chicken is tender. Serve over hot rice.





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PEPPER STEAK FOR TWO


Servings: 2


Source: Southern Living





3/4 lb round steak


2 tbsp vegetable oil


1 large tomato, peeled and coarsely chopped


2 medium green peppers, thinly sliced


2 tbsp soy sauce


1/4 tsp sugar


1/4 tsp garlic salt


1/4 tsp pepper


1/8 tsp ground ginger


1 tbsp cornstarch


1/2 cup beef consomme


hot cooked rice (to serve)





Partially freeze steak; slice across grain into 2x1/4-inch strips.





Cook steak in oil in a large skillet until brown.





Stir in tomato, green pepper, soy sauce, sugar, garlic salt, pepper, and ginger; cover and simmer 15 minutes.





Combine cornstarch and consomme'; stir into steak mixture. Cover and simmer 30 minutes, stirring occasionally. Serve over rice.





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BARBECUE CHICKEN FOR TWO


Servings: 2


Source: Reynolds Kitchens





2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil


2 boneless, skinless chicken breast halves (4 to 6 oz. each)


1/2 cup barbecue sauce


1/2 package (from a 10 oz. package) frozen whole kernel corn, OR 1/2 can (from a 15 1/4 oz. can) whole kernel corn, drained


1/4 cup chopped green bell pepper





Preheat oven to 450 degrees F or grill to medium-high.





Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.





Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.





Bake 18-22 minutes on a cookie sheet in oven OR GRILL 12-15 minutes in covered grill.





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APPLE-STUFFED LOIN PORK CHOPS


Serves 2


Source: National Pork Producers Council





2 double cut pork loin chops -- cut 1-1/4-inches thick


1 juice orange


1 Tbs butter or margarine


2 Tbs finely chopped onion


1/2 cup soft breadcrumbs


1/3 cup coarsely chopped apple


1/8 tsp rubbed sage


1 Dash pepper


1 Tbs butter or margarine


2 tsp cornstarch


1/8 tsp cinnamon


2/3 cup apple juice, or cider


2 Tbs raisins





Cut a side opening in each chop from the rib side, widening the pocket without cutting through to the other side of the chop; set aside.


Grate 1 teaspoon orange peel; set aside. Squeeze orange: set juice aside.





For the stuffing:


In a medium saucepan cook onion in hot butter till soft and tender; remove from heat, and stir in breadcrumbs, apple pieces, 1 tablespoon of the orange juice, sage and pepper.


Fill pocket in each chop with an equal amount of stuffing. Brush both sides of chops with some of the remaining orange juice.


Place chops in an 8-inch square baking dish. Bake in a 325 deg F oven for 25-30 minutes or till tender, basting occasionally with orange juice.





For sauce:


In a small saucepan melt 1 tablespoon butter; stir in cornstarch and cinnamon, mixing well.


Gradually stir in apple juice. Add raisins and the shredded orange peel. Cook over medium heat till thickened and bubbly, stirring constantly. Serve sauce with chops.





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ELEGANT GARLIC CHICKEN


Serves 2





2 chicken breast quarters


2 Tbs butter


1 clove garlic, minced


1 medium onion, sliced


2 cloves


1 bay leaf, broken in half


1/2 tsp salt


1/2 tsp coarsely ground pepper


1 cup white wine


1/2 cup sour cream





In medium frying pan, place butter and garlic and heat to medium temperature, about 2 minutes or until garlic is light brown.


Add chicken and cook, turning, about 10 minutes or until brown on all sides.





Place onion slices on bottom of pan under chicken; add cloves and bay leaf. Sprinkle chicken with salt and pepper; pour wine over chicken.


Cover, reduce temperature to low and simmer about 40 minutes or until fork can be inserted in chicken with ease.


Remove chicken to serving plates and keep warm.


To pan drippings, add sour cream and cook, stirring, about 2 minutes until warm but not boiling.


Spoon over chicken.





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CHICKEN DIVAN FOR TWO


Source: Reynolds Kitchens





2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil


2 boneless, skinless chicken breast halves (1/2 to 3/4 lb each)


1 cup instant rice


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


1/2 cup water


2 cups frozen broccoli florets


1 cup sliced fresh mushrooms


4 ice cubes


1/2 cup shredded Cheddar cheese





Preheat oven to 450 degrees F, or grill to medium-high.





Center one chicken breast half on each sheet of Heavy Duty Aluminum Foil.





Combine rice, soup and water; spoon over chicken. Arrange broccoli and mushrooms on top of chicken and rice mixture. Top with ice cubes.





Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.





Bake 24 to 26 minutes on a cookie sheet in oven or grill 14 to 16 minutes in covered grill. Sprinkle with cheese before serving.





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BURGUNDY POT ROAST


Makes 2 servings





3/4 lb cubed beef stew meat


1/2 cup beer


1 pkg (3/4 oz.) brown gravy mix


3/4 tsp paprika


1/4 cup dairy sour cream


Hot buttered noodles (for serving)





Place regular size (10x16-inch) Reynolds Oven Cooking Bag in 12x8x2-inch baking dish. Place beef cubes in bag.





Combine beer, gravy mix and paprika; pour over beef. Close bag with nylon tie. Marinate in refrigerator overnight.





WHEN READY TO COOK:


Preheat oven to 350 degrees F.





Make 6 half-inch slits in top of bag.


Cook in oven 45 to 50 minutes or until beef cubes are done.





TO SERVE:


Stir in the sour cream; spoon mixture over noodles.
ok. here are some.





Great and delicious recipes by professional chefs and shown in TV:


http://www.foodnetwork.com


http://www.foodtv.ca


http://www.kuali.com


http://www.rachelraymag.com


http://www.nigella.com


http://www.lifestylefood.com.au/home/





Magazines and website selections by editors/authors/other chefs:


http://www.taste.com.au


http://www.myrecipes.com


http://www.dianasdessert.com


http://www.dyanbakes.com


http://www.bettycrocker.com


http://www.joyofbaking.com


http://www.marthastewart.com


http://www.allrecipes.com


http://www.kraftfoods.com





Teach you step by step:


http://recipes.howstuffworks.com/


http://www.ifood.tv/





don't find recipes sites that you don't know whether the taste is great or not. read carefully the ingredients whether they are available at your area or not. find the correct measurement such as ounce, cm, gram, tsp, tbsp or etc.





i always choose recipes which is been categorised as rating or high to low rating. these rates are evaluate by reviewers (make it before).





i recommend you to watch videos as well just like youtube.com and search for nigella lawson (professional uk chef) or watch thru foodnetwork.com. if you want the fastest which means 5 mins/ 10/15/30 mins cooking, look for http://www.rachelraymag.com