Some quick, easy Ground Beef or Chicken Breast Recipes.?

I want to make something good for supper tonight with either Chicken Breast or Ground Beef. Nothing too complicated and with simple ingredients that could be normally found in someones fridge or pantry. Just want to shy away from what I've normally been cooking and looking for a recipe that I havent tried. Thanks!Some quick, easy Ground Beef or Chicken Breast Recipes.?
Shephards pie.


Fry ground beef, add a can of tomato sauce, green beans, corn and choppe onion. Place in a casserole dish and top with mashed potatoes and cheese. BAke until cheese is bubbly.Some quick, easy Ground Beef or Chicken Breast Recipes.?
Balsamic Vinegar Chicken





1 onion


1/2 lb. carrots


2 tbsp. butter


3/4 tsp. salt


1/2 tsp. pepper


3 1/2 to 4 lbs. chicken parts


1/2 c. Balsamic Vinegar





Chop onion. Cut carrots on diagonal into 1/4 inch slices. Melt the butter in a large frying pan. Brown the chicken on both sides over medium heat, about 15 minutes in all. Remove from the pan. Add the onion and carrots and cook, covered, until soft, about 15 minutes. Return the chicken to the pan. Add the vinegar, salt and pepper. Cover and cook until the juices run clear when the chicken is pierced with a fork. (20 to 25 minutes.) If Balsamic Vinegar is not found, substitute half vinegar and half water and add a pinch of sugar.








Ground Beed and Rice Casserole





1 lb. ground beef


1 c. rice


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


1/4 c. celery


1/4 c. green pepper


1/4 c. onion (optional)


1/2 tsp. black pepper and salt


1/2 c. mild Cheddar cheese





Brown ground beef with salt and pepper. Cook rice. Saute celery, green pepper, onion. Preheat oven 350-375 degrees. In medium baking dish, combine all ingredients. Mix well. Bake 30-35 minutes.








Spanish Rice With Ground Beef


1 lb. ground beef


1 med. onion, chopped


1 sm. bell pepper, chopped


2 stalks celery, chopped


1 (15 oz.) can tomato sauce


1 bay leaf


1/2 c. rice, uncooked


3/4 c. water





Brown ground beef in large skillet. Drain off all grease except 1 tablespoon. Add onion, bell pepper and celery and fry for 5 minutes. Add tomato sauce, bay leaf, rice and water. Cover and simmer for 30 minutes.
Easy Beef Gyros


4 servings 鈥?two pita halfs, 录 of the sauce and 4 patties


1 lb lean ground beef


4 plum tomatoes, cut into thin slices


陆 red onion, thinly sliced


4 small pita pocket bread, cut in half, warmed (making 8 halfs)


SEASONING


2 garlic cloves, minced


1/2 teaspoon salt


1/2 teaspoon dried oregano leaves


1/4 teaspoon pepper


SAUCE


2/3 cup plain low-fat yogurt


1/3 cup cucumbers, chopped


3 tablespoons green onions onions, finely chopped


2 teaspoons fresh parsley, chopped


In small bowl, combine Yogurt Sauce ingredients, mixing well. Cover and refrigerate.


Heat oven to 350潞F.


In medium bowl, combine ground beef and seasoning ingredients, mixing lightly but thoroughly. Divide beef mixture into 16 equal portions and shape into patties 2 inches in diameter.


Place patties on rack in broiler pan.


Bake in oven 10 minutes or until no longer pink OR saut茅 over medium heat.


To serve, place equal two patties and tomato in each pita half; top with yogurt sauce, tomato and onion.





Bourbon Chicken (but it doesn't have bourbon in it鈥?hmmmm?)


4 servings


1 1/2 lbs boneless chicken breasts, cut into bite-size pieces


1 teaspoon olive oil


2 -3 garlic cloves, minced


1/4 teaspoon minced fresh ginger


3/4 teaspoon crushed red pepper flakes


1/4 cup apple juice


1/3 cup light brown sugar - do not pack


2 tablespoons ketchup


1 tablespoon cider vinegar


1/2 cup water


1/3 cup soy sauce


2 cups cooked Brown rice


1. Heat oil in a large skillet.


2. Add chicken pieces and cook until lightly browned.


3. Remove chicken.


4. Add remaining ingredients (except rice!), heating over medium Heat until well mixed and dissolved.


5. Add chicken and bring to a hard boil.


6. Reduce heat and simmer for 20 minutes.


7. Serve over hot brown rice and ENJOY. (I also like this with a big bowl of Edamame in the pod)





Lime Chicken Soft Tacos - Serves 4


1 pound chicken breasts, cubed


1/8 cup red wine


1 lime, juiced


1 teaspoon white sugar


1/2 teaspoon salt


1/2 teaspoon pepper


1 bunch green onions, sliced -white and green parts


2-3 garlic cloves


1 teaspoon dried oregano


8 fat free small flour tortillas


diced tomatoes


lettuce


1/4 cup sour cream


salsa


1/2 cup reduced fat cheddar cheese


Saute chicken, until cooked. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Heat through. Serve with reduced fat sour cream, reduced fat cheddar cheese, chopped onion, chopped tomato, lettuce, salsa.


Also serve with refried beans and mexi rice.
I find casseroles to be the easiest with things i have around the house so I'll put some recipes here. Also one of my favorite websites is allrecipes.com so try there too! :) As for the ground beef im guessing you have exhausted your options of cheeseburgers, stuffed peppers, sloppy joes, taco's and meatballs. Chicken is pretty versatile so hopefully you may want to try some of these.








Ground Beef Casserole





Cook Time: 1 hour


Ingredients:


1 to 1 1/2 pounds lean ground beef, browned


1/2 cup chopped onion


salt and pepper


3 large potatoes, sliced


2 Carrots, shredded


1 can cream of mushroom soup


1 cup shredded Cheddar cheese





Preparation:


Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350掳 for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.


This easy ground beef and potato casserole serves 4 to 6.








Taco Casserole


Ingredients:


1 1/2 pounds lean ground beef


1 teaspoon chili powder


1 teaspoon dried leaf oregano


1/2 cup taco sauce


1 can (8 ounces) tomato sauce


1 teaspoon garlic powder


1/2 teaspoon salt, or to taste


dash of Tabasco sauce


6 ounce bag corn chips, slightly crumbled


chopped onion


chopped tomato


grated cheese


chopped lettuce





Preparation:


Pan Size: 3 quart casserole Oven Temp: 350 Time: 10-15 minutes Brown ground beef; mix in the taco sauce, tomato sauce, chili powder, garlic salt, oregano, Tabasco sauce. Simmer 10 minutes. Put half on bottom of a 3-quart casserole. Top with about half of the crumbled chips. Add remaining ground beef mixture, some chopped tomato, onion, chopped lettuce, and grated cheese (use 1 cup or more). Put remaining corn chips on top. Bake at 350掳 for 12 minutes, or until hot and cheese is melted.








Chicken Potato Bake


Prep Time: 15 minutes


Ingredients:


1/4 cup dried bread crumbs


1/4 cup grated Parmesan cheese


1 teaspoon dried Italian seasoning


Salt and pepper to taste


1 egg, beaten


1 (24-30 ounce) package frozen hash brown potatoes, thawed


10 ounce can cream of chicken soup


1/2 cup milk


1 cup sour cream


1 cup grated Monterey Jack cheese


1 red bell pepper, chopped


6 boneless, skinless chicken breasts


Preparation:


Preheat oven to 375 degrees F. Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate. Place egg in small shallow bowl; beat well.


In 13x9'; glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.





Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges. Serves 6





Pretzel chicken


Prep Time: 10 minutes


Cook Time: 22 minutes


Ingredients:


1/4 cup butter, melted


2 Tbsp. prepared horseradish or mustard


1/8 tsp. hot pepper sauce


1 cup finely crushed pretzel sticks


2 Tbsp. flour


2 Tbsp. chopped fresh parsley


4 boneless, skinless chicken breasts


Preparation:


Combine butter, horseradish or mustard, and hot pepper sauce in shallow pan. Mix crushed pretzels, flour and parsley in another dish. Dip boneless, skinless chicken breasts into butter mixture, then roll in crushed pretzel mixture to coat. Bake at 400 degrees F for 18-24 minutes.





Chicken Enchiladas


INGREDIENTS:


3 cups sour cream


2 cups diced chicken


2 cans (4 ounces each) sliced mushrooms, drained


1 can (4 ounces) green chile peppers, drained


1/4 cup instant minced onion


1 teaspoon chile powder


1/2 teaspoon salt


1/2 teaspoon garlic powder


1/4 teaspoon ground black pepper


vegetable oil


12 corn tortillas


8 ounces shredded Mexican cheese blend, Monterey Jack, or Cheddar cheese


PREPARATION:


Spread 1 cup of the sour cream in bottom of a 13x9-inch baking pan. Combine chicken, 1/2 cup sour cream, mushrooms, green chile, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally, until hot.


Preheat oven to 450掳.


In a skillet over medium heat, in about 1/4 to 1/2-inch of vegetable oil, fry a tortilla, a few seconds on each side, until softened. Spread about 1/4 cup of the chicken mixture along center of tortilla; fold sides over filling and place, seam side down, on sour cream layer in baking pan. Repeat with remaining 11 tortillas and the remaining chicken mixture. Spread the enchiladas with remaining 1 1/2 cups sour cream then sprinkle with cheese. Bake for 10 minutes, or until cheese is melted and enchiladas are thoroughly heated.


Serves 6.