So, you're hungry. Well grab your apron and get cooking! Making food yourself isn't as hard as you thought it was. Here are 8 simple to prepare recipes that are so easy, anyone can make them!

Ingredients:

¼ cup onions, minced

1 tablespoon vegetable oil

2 pounds lean ground beef

2 eggs

¾ cup bread crumbs

½ cup whole milk

â…› teaspoon salt

½ teaspoon pepper

2 teaspoon onion powder

½ teaspoon garlic powder

Directions:

Preheat oven 400Ëš F. Grease baking sheet lightly with oil.

 

Add 1 tablespoon oil and onions to small skillet. Cook over medium heat, until tender, about 3 minutes.Mix remaining ingredients together in bowl; add onions. Mix until blended, using a large serving spoon.

 

Shape beef mixture into 1-inch to 2-inch meatballs; place on baking sheet. Bake until thoroughly cooked, about 15 to 20 minutes.

 

Note: Serve with spaghetti sauce or in a meatball sandwich.

Ingredients:

2 cups chicken broth, reduced sodium

2 cups hot water

2 cups rice, uncooked

2 tablespoons vegetable oil

2 cups broccoli cuts, frozen

1 cup carrots, cleaned, sliced thinly

¼ cup onions, minced

1 teaspoon garlic powder

½ cup canned mushrooms, drained

1 pound + 7 ounces ground pork

4 tablespoons soy sauce

 

Directions:

Heat broth and water to a boil in sauce pan; add rice and return to boil. Reduce heat to low and simmer until tender, about 15 minutes.

 

Heat 1 tablespoon of oil in skillet. Add broccoli, carrots, onions, and garlic powder. Cook until crisp-tender, about 5 minutes. Remove from skillet. Add mushrooms. Cook for 1 minute and set aside.

 

Heat second tablespoon of oil in skillet. Add pork; cook until pork no longer remains pink. Drain liquid.

 

Add soy sauce and stir until mixed; add vegetables to pork mixture. Cook until heated, about 1 to 2 minutes.

 

Serve pork mixture over cooked rice.

Ingredients

1 pound cod fillets, fresh or frozen

¼ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

â…› teaspoon pepper

â…› teaspoon ground oregano

â…› teaspoon ground thyme

1 tablespoon lemon juice

1½ tablespoons margarine, melted

 

Directions:

Thaw frozen fish according to package directions.

 

Preheat oven to 350Ëš F.

 

Separate fish into four fillets or pieces. Place fish in ungreased 13- by 9-inch by 2-inch baking pan.

 

Combine paprika, garlic and onion powder, pepper, oregano, and thyme in small bowl. Sprinkle seasoning mixture and lemon juice evenly over fish. Drizzle margarine evenly over fish.

 

Bake until fish flakes easily with a fork, about 20 to 25 minutes.

Ingredients

1 cup elbow macaroni, uncooked

2 6-ounce cans canned tuna, water-pack, drained

4 eggs, hard cooked, finely diced

¼ cup celery, chopped

¾ cup carrots, grated

½ cup salad dressing, mayonnaise-type

2 tablespoons onion, minced

¼ teaspoon pepper

 

Directions:

Place water in large saucepan and bring to boil.

 

Add macaroni and cook until tender, about 6 to 8 minutes. Drain.

 

Combine macaroni, tuna, eggs, celery, and carrots in a large bowl.

 

Stir together salad dressing, onion, and pepper. Spoon dressing over salad; toss until evenly combined.

 

Chill until ready to serve.

Ingredients:

1½ pounds broiler fryer chicken, cut-up

¼ cup whole milk

½ cup flour

1 teaspoon paprika

½ teaspoon pepper

1 cup ready-to-eat flake cereal, slightly crushed

4 tablespoons vegetable oil

 

Directions:

Remove skin and all visible fat from chicken. Place milk in large bowl. Add chicken pieces; turn to coat.

 

Combine flour, paprika, and pepper on a plate.

 

Lift chicken pieces from milk and reserve milk. Coat chicken thoroughly with seasoned flour and place on a wire rack until all pieces have been coated. Redip chicken pieces into reserved milk.

 

Place crushed cereal on plate. Place chicken pieces on crushed cereal. Using 2 forks, turn chicken pieces in crushed cereal to coat.

 

Place chicken on a foil-lined baking tray; drizzle oil over chicken.

 

Bake at 400Ëš F, for 15 minutes. Turn chicken pieces over; continue to bake until chicken is thoroughly cooked and crust is crisp, about 15 more minutes.

Ingredients:

1 pound ground turkey

¾ cup onion, minced

2 tablespoons margarine

3 cups water

½ teaspoon garlic powder

1 tablespoon chili powder

1 tablespoon dry parsley flakes

1 teaspoon paprika

2 teaspoons dry mustard

1 15½-ounce can canned red kidney beans, drained

1 6-ounce can tomato paste

½ cup pearl barley

¾ cup cheddar cheese, shredded

 

Directions:

In large sauce pan, cook turkey and onions in margarine until turkey is browned and no longer pink in color, about 9 minutes. Drain; return turkey and onions to pan.

 

Add remaining ingredients except the cheese to turkey mixture; bring to boil, stirring frequently.

 

Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

 

Uncover and simmer 30 minutes, stirring occasionally.

 

Serve over cooked macaroni.

 

Sprinkle 3 tablespoons of cheese over each serving of chili.

Ingredients:

20 ounces canned sliced peaches, light-syrup pack, drained

2 medium apples, tart, peeled, sliced

½ teaspoon vanilla

¼ teaspoon ground cinnamon

¾ cup + 3 tablespoons flour

¼ cup brown sugar, packed

3 tablespoons margarine, chilled

 

Directions:

Preheat oven to 350Ëš F. Lightly grease 9-inch by 2-inch casserole dish.

 

Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.

 

Combine flour and sugar in small bowl. Cut in margarine with two knives until the mixture resembles coarse meal.

 

Sprinkle flour mixture evenly over fruit.

 

Bake until lightly browned and bubbly, about 20 minutes.

Ingredients:

1/2 cup of cubed white potatoes

6 strips of bacon

1 cup of chopped onion

1/2 cup of chopped celery

1/2 cup of chopped green pepper

1 tablespoon of paprika

2 tablespoons of chopped parsley

1/4 teaspoon of minced garlic

1 can of corn

1 can of creamed corn

1-1/2 cups of heavy cream

 

Directions:

Fry the bacon until crispy, and crumble it.

 

Drain half of the bacon grease from the pan. Add the onion and bacon back to the pan. Sauté until the onion is transparent. Add the garlic and sauté for another minute. Add the celery, green pepper, paprika, and parsley. Sauté for two more minutes. Cover with water and simmer for 20 minutes, until the ingredients are tender.

 

Stir in the cans of corn and cream. Bring to a boil, and then reduce heat and simmer for 20 minutes stirring occasionally. Salt and pepper to taste.