Nowadays, due to our hectic and busy lifestyles, cooking has taken a back step. Where we normally think of spending time with family and friends, going for a movie or just simply relaxing at home in our spare time, cooking comes nowhere close to our list of 'dos'.
- 4 boneless, skinless chicken breast halves
- ¼ cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
- ½ cup plain dry breadcrumbs
- 2 tbsp chopped ham
- 2 tsp extra-virgin olive oil
- 1 egg white
- 2 tsp Dijon mustard
- Freshly ground pepper to taste
- Preheat the oven to 400°F, and slightly coat the baking sheet with cooking spray.
- Take a bowl and mix cheese, ham, mustard, and pepper.
- Cut a horizontal slit along the thin, long edge of a chicken breast half and stuff ¼ of the filling in the center.
- Fill the remaining chicken breast pieces in similar manner.
- Lightly beat egg white in a bowl and put the breadcrumbs in a shallow glass dish.
- Carefully hold the chicken breast half together, dip in the egg white, and then dredge in the breadcrumbs
- Heat oil in a large nonstick skillet over medium-high heat, put the chicken pieces.
- Cook until golden brown from both the sides.
- Now keep the chicken, browned-side up, on the prepared baking sheet, bake for 20 - 25 minutes, and serve hot.
- Medium (3 pound) butternut squash, peeled, seeded, and cut into ½ inch cubes
- 1 pound dried pasta
- 1 shallot, finely chopped
- 1 tbsp fresh sage, chopped, or 1 tsp dried sage, crumbled
- ½ cup virgin olive oil
- 2 tbsp unsalted butter
- Grated Parmesan cheese
- Salt and pepper to taste
- ¼ cup chopped, toasted pecans (optional)
- Preheat the oven at 400°F. Toss the squash with 1 tbsp of olive oil, and spread it on the baking sheet along with salt and pepper.
- Baking while stirring in between for nearly 30 minutes or until it slightly caramelized and then keep aside.
- Cook pasta in boiling water, meanwhile melt butter with the remaining olive oil in the sauce pan over medium-high heat until it bubbles.
- Reduce the heat, add sage, and a dash of salt, and cook for 2 - 3 minutes.
- Remove from the heat, add the squash and pecan to it.
- Finally, toss it with cooked pasta and serve hot with Parmesan.
- 1 (15 oz.) can creamed corn
- 2 eggs, lightly beaten
- ¼ cup sour cream
- 1½ cups frozen corn
- 3 spring onions, chopped
- 2 cups crushed cracker crumbs
- 1 cup milk
- Preheat the oven at 350°F and grease the baking pan with cooking spray.
- Take a large bowl and mix together the creamed corn, frozen corn, eggs, sour cream, milk, green onion and cracker crumbs.
- Pour the mixture in to the prepared pan and bake for 45 - 50 minutes or until it turns golden brown.
These were some of the easy dinner recipes for beginners, that are really mouth-watering and enticing to the taste buds. Try making these at home, and enjoy with your loved ones.