🤯 Help with adulting: What the fuck should I cook for supper?!?!

Adulting is hard sometimes and we all get stuck in the occasional, "What the fuck should I cook for supper?!," rut. So, here's a thread where we can try to help each other out.

I suggest sharing weekday meal recipes instead of weekend/holiday meal recipes to start off...cause "ain't nobody got time for that fancy shit."

JustAnotherFlower said:

Adulting is hard sometimes and we all get stuck in the occasional, "What the fuck should I cook for supper?!," rut. So, here's a thread where we can try to help each other out.

I suggest sharing weekday meal recipes instead of weekend/holiday meal recipes to start off...cause "ain't nobody got time for that fancy shit."

Click to expand...

I’m sorry, I should be working as I browse Lit but this thread..... PRICELESS!!!!!!!
Bravo!

Indian Chicken Curry (Murgh Kari)


2 pounds skinless, boneless chicken breast halves

2 teaspoons salt

½ cup cooking oil

1 ½ cups chopped onion

1 tablespoon minced garlic

1 ½ teaspoons minced fresh ginger root

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon cayenne pepper

1 tablespoon water

1 (15 ounce) can crushed tomatoes

(Optional addition: 1 (15 ounce) can of drained chickpeas)

1 cup plain yogurt

1 tablespoon chopped fresh cilantro

1 teaspoon salt

½ cup water

1 teaspoon garam masala

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lemon juice

Basmati rice (In a hurry? Get the Uncle Ben's microwave kind.)


Directions
Step 1. Sprinkle the chicken breasts with 2 teaspoons salt.

Step 2. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

Step 3. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, (optional chickpeas), yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Step 4. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

JustAnotherFlower said:

Adulting is hard sometimes and we all get stuck in the occasional, "What the fuck should I cook for supper?!," rut. So, here's a thread where we can try to help each other out.

I suggest sharing weekday meal recipes instead of weekend/holiday meal recipes to start off...cause "ain't nobody got time for that fancy shit."

Click to expand...

I almost started this thread for you. Here’s one I made last night.

https://pin.it/5RmCI9A

L3gacy said:

I’m sorry, I should be working as I browse Lit but this thread..... PRICELESS!!!!!!!
Bravo!

Click to expand...

*bows* Thank you, a thank you...
So... you'll contribute then?

This black bean soup is super simple, and tasty: https://www.budgetbytes.com/smoky-black-bean-soup/

Another one I’ve made last week.

https://pin.it/3oCoUki

JustAnotherFlower said:

*bows* Thank you, a thank you...
So... you'll contribute then?

Click to expand...

I will

JustAnotherFlower said:

Adulting is hard sometimes and we all get stuck in the occasional, "What the fuck should I cook for supper?!," rut. So, here's a thread where we can try to help each other out.

I suggest sharing weekday meal recipes instead of weekend/holiday meal recipes to start off...cause "ain't nobody got time for that fancy shit."

Click to expand...

I won’t share my weekly meal plan because, frankly, it would make me pretty identifiable. I will, however, share things I try to always have around for quick meals!

1) Trader Joe’s cauliflower gnocchi. I usually serve with zucchini and a sauce of lemon and butter.

2) cauliflower. I make buffalo cauliflower often.

3) feta or halloumi. Perfect cooked - taco filling, pasta topping, salad topping.

I’ll share recipes that I have made and can attest are simple and good!

Oohhhh....

I'm already making a list thanks to y'all!


Here's my fast Chili recipe...

1 pound lean ground beef (turkey can be used instead, just add more seasonings)
1 onion, chopped
2 cups water
1 chopped green bell pepper
1 (4 ounce) can of green chiles
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans of chili beans (I do one hot and one mild)
1 tablespoon garlic, minced
1 tablespoon of brown sugar
2 tablespoons chili powder (let's be honest here, you're going to add more.. probably closer to 4 tablespoons. I make my own with ghost powder.)
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Heat a large pot over medium heat. Place beef, brown, and drain off fat. Stir in onion, and cook until tender.
Pour water into the pot and dump in everything else from the ingredient list. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

While that delicious brew simmers, make up some cornbread (sweet, plain, spicy- it doesn't matter, just make the damned cornbread.)

JAF! How many portions do your recipes here do?

AlpineFresco said:

JAF! How many portions do your recipes here do?

Click to expand...

Depends on how big your bowls/plates are...

The chicken curry should be about 6 servings.

The chili recipe has a scrawl mark at the top that says "8"...not sure if that means servings or a tasty score.

I hate thinking of supper! I usually make casseroles that have leftover expectancy

You can never go wrong with tacos

Easy, quick, super simple and everyone loves them,....

Chicken Quesadillas

2 chicken breasts
small can V8
Water
Bag of taco seasoning
tortilla shells
Colby Jack cheese
Cooking spray

Either slice the chicken thinly or boil it whole and shred it afterwards.



Combine water, V8, and taco seasoning in a small sauce pan, boil the chicken until cooked. If you already sliced it drain the mix to just leave the chicken, if you cooked them whole, pull them out and shred them (pull them apart with 2 forks works)

While chicken is cooking (takes 15-20 minutes normally) Preheat oven to 400

spray one side of the tortilla shells. On the unsprayed side add cheese to the whole tortilla and chicken to half, making sure the sprayed side is on the outside when you fold them in half to close the quesadilla. Pop in the oven @ 400 for 10 minutes,....you're done.

Feel free to add diced jalapenos, green peppers, onions, or my favorite,....bacon. Serve with salsa and sour cream and/or guacamole. I've never had leftovers.

Thin sliced chicken breasts. Line them up on a baking sheet. Parchment paper, just so clean up is easy. We like easy.

In a bowl, mix one part bread crumbs with one part shredded parmesan and a tiny bit of olive oil, just to make it stick together. Press that on the chicken breasts to coat the tops. Bake at 350 for 15 minutes or so, till the chicken is cooked through. Easiest dinner ever. Salad and bread sticks. Boom.

Another quick favorite,.....

Cheese Steaks

1 onion
1 pepper
1lb Deli sliced roast beef
4 sub rolls
provolone Cheese

Saute the onions and peppers in butter season with salt, pepper and garlic.
While they are cooking preheat oven to 400, and split the sub rolls if they aren't already.
Add 2 pieces provolone to each roll followed by 3-4 slices of roast beef. Cover each with onions and peppers and cut another slice of provolone in half and cover the onions and peppers. Put on a baking sheet (covered with aluminum foil makes quicker cleanup) and toast @ 400 for 10 minutes. Serve as is or have shaved lettuce, mayo and sliced tomato if people want to add those to their sandwich. Also you can add bacon,....everything's better with bacon.

If you're like me, and you're of the carbalicious persuasion, here's a rich recipe guaranteed to add to your waist line.

VV's Carbalicious Casserole

1 box (~1 pound/450 grams) of rotini, any style. I prefer whole wheat rotini for taste.
4 Italian sausages or bratwursts, etc.
1/2-pound/225 grams of diced ham
1 bag (~15 ounces/425 grams) microwave broccoli
1-2 jars of alfredo sauce
1 can of Grands refrigerated biscuits (not frozen) or 2 cans of smaller biscuits

Boil rotini as directed to taste. Place in the bottom of a deep 9-by-13 glass baking dish (5-6 quarts minimum).
Grill sausages as desired. Once cooked, slice into pieces approximate a half-inch thick. Add sausages and ham to rotini.
Cook broccoli as directed. Add to baking dish.
Pour in alfredo sauce to taste. One jar of sauce is a bare minimum to cover everything. Stir the mixture carefully to cover everything with sauce
Open can of biscuits and place them on a single layer over the mixture.
Preheat oven to 375 F/210 C. Put in baking dish and cook for 20 to 30 minutes until tops of biscuits are golden brown. There will be some dough on the bottom; that is normal.

Refrigerate leftovers by putting cling film over the baking dish.

last one and I'm done for the night

Spaghetti and meatballs

1 1/4 lb ground turkey(its healthier and tastes just as good)
1/4 cup bread crumbs
1 tbls hamburger seasoning
1 tbls Italian seasoning
1/4 cup grated parmesan cheese
1 egg
1 tbls A1 sauce

Mix everything in a bowl (or if you want to avoid cleanup use the tray the ground turkey comes in) and pull small handfuls off to roll into meatballs. Trays are usually 1.25 lb and makes 12-16 meatballs.

Cook in an air fryer for 20 minutes at 375 (crispy on the outside, tender on the inside) maybe less depending on your fryer. I'd check them and turn them at 10.

While they are cooking boil the spaghetti, and add a jar of sauce once its done. Garlic bread is always good with it,....have not tried bacon with this,...yet.

Chicken riggies
Enough for 4 large bowls

- Dice up 6 good sized bell peppers (various colors makes it look nicer in the end), put them aside for later
- dice an onion, put half in a large pot, freeze the other half for another time
- chop up 10 rings of Italian cherry peppers (from jar) and set aside in with the peppers
- halve (cut in half) a box of mushrooms and put in with the peppers
- add at least a heaping tablespoon of garlic to the large pot
- add a little extra virgin olive oil to the large pot ( couple splashes?)
- cube 2-3 chicken breasts and set aside
- high heat on the pot to sweat the garlic and onion (u til the onion starts to go translucent, stirring to keep it from burning
- add cubed chicken to the pot and stir it around until it is cooked through (should be slightly browned)
- add 1/4 red wine (white is fine too) and stir it around for a minute while you open the following cans
- add a can large can of crushed tomatoes
- add a small can of diced tomatoes (with basil/Italian seasoning if you have it)
- Stir that all together and add a big tablespoon of tomato paste (you can freeze what's left in a ziploc bag and break off chunks each time you need some)
- stir in the peppers and mushrooms (and cherry peppers)
- add in:
- approx teaspoon of kosher salt (or to taste)
- good sprinkle of oregano
- few pinches of red pepper flakes (to taste)
- stir until all that gets boiling and then turn down to simmer and cover, stirring occasionally while pasta is cooking
- in a separate pot bring enough water to boil a box of pasta (salt water with kosher salt)
- cook a full box of rigatoni shaped pasta
- drain pasta and put it into the main pot with the sauce and veggies
- add 1/2 cup half and half to the mixture and stir until it is heated (few minutes, at least)

- ladel into bowls and your are good to go. Enjoy

......

Instant Pot Chicken Cacciatore:

2 tablespoons Olive Oil
1 – 1.5 pounds Chicken Breast
1 onion, diced
3 cloves garlic, minced
16 ounces mushrooms, sliced (Baby portabellas are pretty and tasty, white button work just as well and are cheaper.)
1 bell pepper, diced (if you use a sweet/yellow onion, then use a green bell)
1/2 cup dry white wine or Chicken Broth (I use chicken broth)
1 - 28 ounce can Diced Tomatoes
2 teaspoons salt


Finish with:
4 ounces capers, rinsed and drained (you can add two jars if you really love da' capers.)
4 tablespoons butter (I usually forget this part...)
parsley
a lemon
Parmesan for serving
capellini for serving (angel hair or vermicelli works great, too!)

Directions:
(Special note: The original recipe calls for browning the chicken, sauteing the onions and garlic but... Momma ain't got time for that shit. Short cuts are awesome if they still taste great!)
Toss everything into the Instant Pot. Cook on manual/ high pressure for 15 minutes. While ya wait, prepare pasta according to box directions. Quick release the pressure after it goes dingaling... Remove chicken with slotted spoon, shred and return to Instant Pot. Stir in the capers, butter, parsley, lemon, and parmesan... you're ready to plate and nomnom. Enjoy!

Sunday: pulled pork sandwiches.
Monday: look at all this pulled pork! Let's make quesadillas!
Tuesday: pulled pork enchiladas. Wow.
Wednesday: pulled pork tortilla soup? Really?
Thursday: fuck you. I'm ordering pizza.

Playing catch up now that I don't have to split my attention-

Pervy- Dude, you know the way to my heart (and thighs), those recipes look delicious!

Alpine- I use black beans in a tex mex dish I call Chicken Shit but have never cooked with them otherwise. Navy Bean soup has never appealed to me but your recipe has me intrigued and I plan to give it a try once the temperatures drop.

Avery- The closest Trader Joes is 2.5 hours away from me. The joys of living in a rural community...

smtst5- And breakfast food for supper happens the day after taco night. . Soft cooked eggs with all the leftover taco trimmings..... mmmm... so good it's worth the farts.

INTPinMD- I admit to only using my air fryer to reheat take out or cook frozen foods.. . I'm going to give your meatballs a try! Love the V8 as a base idea, never thought of that before. And wtf... who puts tomatoes and lettuce on a philly cheese steak sandwich?!

beachbaby179- How thin are we talking on those breast slices? 1/2 inch?

VoraciousValue- You had me at ham.. Keep talking pork to me, baby.

SA- Hey now, come back here with those recipes! I barely got to look at'em before you took them down. *pouts*

button_fly said:

Sunday: pulled pork sandwiches.
Monday: look at all this pulled pork! Let's make quesadillas!
Tuesday: pulled pork enchiladas. Wow.
Wednesday: pulled pork tortilla soup? Really?
Thursday: fuck you. I'm ordering pizza.

Click to expand...

And that's why you buy a vacuum sealer and freeze the leftover leftovers...