Read Delicious, Quick and Easy Dinner Meals in 30 Minutes or Less for Free Online

Mexican Ole Lasagna
     
     
    An authentic blend of Mexican ingredients and flavors. Enjoy it with a fresh green salad with fresh tomatoes and black olives.
     

     
     
     
    Ingredients:
     
·        three tbsp. olive oil (I prefer the non-extra virgin version for cooking, it’s flavor is milder)
·        two pounds of chicken breasts, boneless (to cut down on prep time, you may substitute ground chicken or turkey, also cheaper usually than the whole parts)
·        two tbsp. dried chili powder
·        two tsp. ground cumin powder
·        half of a red onion, diced
·        one can, 15-ounces of  can of black beans, drain first
·        8 oz. taco sauce or 14 oz. can of stewed tomatoes (drained)
·        1 cup defrosted corn kernels (put in microwave for 1-2 minutes, drain water)
·        Salt, seasoned to taste
·        8, 8” flour tortillas
·        One pkg. (2.5 cups) pre-shredded cheddar cheese
·        2 finely chopped green onions
     
    Garnish with sour cream, diced tomatoes, extra sliced green onions and hot sauce according to preferences
     
    First, heat oven to 425° F.
     
    Heat large skillet over med. high heat, circling the pan two times, add in two tablespoons olive oil. Incorporate chicken, spices of chili and cumin powder, then the onion. Brown the meat first, then pour in taco sauce and tomatoes. Next, pour in black beans and corn. Finally, heat thoroughly for two to three minutes, adding salt to match taste preferences.
     
    Add remaining 1 tablespoon of oil into a shallow baking dish. Half the tortillas to layer more easily. Create layers, first with meat and beans,next tortillas, lastly adding cheese. Repeat this process again. Bake for twelve to fifteen min. or till cheddar cheese is a bubbly, golden brown hue. Garnish and serve.  Serves four, may be doubled.
     
    Pair with a fresh salad of cucumbers and tomatoes in a light vinagarette dressing for an meal that everyone will say “ole” to.
     
     
     
     
     

Super Easy Shrimp Fajitas
     
     

     
     
     
    A zesty treat with a medley of flavorful ingredients. One taste of this and you’ll be craving it regularly. Serve with beans and rice.
     
·        One tbsp. Worcestershire
·        One tablespoon of fresh lime juice
·        One teaspoon chili pwdr.
·        1 lb. 18-20 count (large)  shrimp, peeled, cleaned
·        1 tbsp. oil
·        2 medium zucchini, diced
·        1 diced red or sweet onion
·        10 ounce box of frozen corn
·        1 tablespoon olive oil
·        8 tortillas
·        8 oz. pkg. pre-shredded jack cheese
·        3 tablespoons fresh cilantro, chopped
·        Optional garnish: sour cream, salsa, hot sauce
     
     
     
     In a medium sized bowl, pour Worcestershire sauce, juice from the lime, and dried chili powder. Toss in the shrimp, put in the refrigerator for 15 minutes to marinate.
     
    Heat oil in a 12 inch skillet on a medium heat setting. Cover and microwave the zucchini, onion, and corn together for 3-5 min. or till vegetables are softened. Cover and set aside.
     
    In another, pan heat remaining oil at medium. Toss in the shrimp, heat 3 to 5 minutes, till shrimp change color to pink.
     
     Add shrimp and veggies. Put this mixture into the tortillas; top with cheese and fresh cilantro.
     
    Garnish with sour cream, salsa, hot sauce according to preferences.
     
     
     
     
     

Shrimp Baked With Two Cheeses
     
     

     
    A flavorful blend of flavors which create a blissful taste combination. Serve with fresh French bread and sliced tomatoes and basil. Shellfish supplies a significant amount of iodine, a necessary nutrient.
     
    Ingredients:
     
·        8 ounces blue cheese softened
·        8 ounces cream cheese softened
·        1 tablespoon chives chopped
·        1 tablespoon parsley chopped
·