| If you are pressed for time, knowledge of how to | | | | them. Get a large bowl. Add the mayonnaise, egg, |
| make cheap easy dinner recipes becomes necessary. | | | | onion, dill, paprika, pepper and salt. Mix them with a fork. |
| Here are recipes you can make without too much | | | | Serve the dish with a sandwich or lettuce. |
| hassle. | | | | Egg Salad II |
| Quick n Easy Chicken | | | | Ingredients |
| Ingredients | | | | 1/2 cup mayonnaise |
| 1 lb chicken breast (sliced thin, boneless skinless) | | | | 8 eggs |
| 1 tablespoon oil | | | | 1 teaspoon ground black pepper |
| 2 tablespoons teriyaki sauce | | | | 1/4 teaspoon paprika |
| 1 garlic clove (minced) | | | | 2 tablespoons chopped pimento stuff green olives |
| 1 package chicken flavor ramen noodle soup (3 | | | | Instructions |
| ounces) | | | | Put the eggs in the saucepan. Put cold water in it and |
| 2 teaspoons grated ginger | | | | bring to a boil. Put a lid on the saucepan and remove it |
| 1/4 cup water | | | | from the heat. Allow the eggs to stand in hot water |
| One 1 lb bag frozen mixed vegetables | | | | for 10 minutes. Remove from the hot water. |
| Instructions | | | | When it cools, peel and chop it. Get a bowl. Mix the |
| Heat the oil in a frying pan at medium heat. When it | | | | mayonnaise, eggs, paprika and pepper. Mash it with a |
| gets hot, toss in the chicken. Keep stirring until the pink | | | | fork until it becomes smooth. Add the olives. Keep it in |
| color is gone. Put in the veggies and the cover on. | | | | the fridge until serving time. |
| Cook for five minutes. | | | | How to Bake a Potato |
| Cook the noodles (minus the seasoning packet) and | | | | Step 1 |
| drain it. Toss in the teriyaki sauce, seasoning packet | | | | Preheat the oven to 400 F. Clean the potatoes using a |
| and ginger in the water. Mix and pour over the veggies | | | | vegetable brush and warm water. Make three half an |
| and chicken. Add the noodles and mix everything well. | | | | inch holes for every potato you will bake. |
| A Simple Egg Salad Recipe | | | | Step 2 |
| Ingredients | | | | Set the potatoes in the oven middle rack. Space them |
| 2 tablespoons prepared mustard (Dijon style) | | | | equally. Do not cover the potatoes in foil. |
| 1 tablespoon mayonnaise | | | | Step 3 |
| 1 teaspoon paprika | | | | Bake for 60 minutes or until the potatoes become soft. |
| Salt and pepper | | | | Small potatoes will need less time; larger ones may |
| 8 eggs | | | | need more. Poke the potatoes with a fork after 40 |
| 1/2 red onion (minced) | | | | minutes of baking to test the softness. |
| 1 teaspoon dried dill weed | | | | Step 4 |
| Instructions | | | | When it is soft, take the potatoes out of the oven. |
| Put the eggs in a saucepan. Pour cold water over it | | | | Slice the potatoes lengthwise. Potatoes can be topped |
| and bring to a boil. Cover it and remove from the heat. | | | | with salt or sour cream. |
| Allow the eggs to stand for 10 minutes. Remove the | | | | Even if you have little cooking knowledge, these |
| hot water. | | | | recipes are easy to follow. This means you can make |
| Allow the eggs to cool. Now you can peel and cut | | | | dinner without working a sweat. |