Easy cooking Recipes for 13 year old to make for dinner?

I am cooking dinner for my family tomorrow night. This is the first time ever. I can bake but not cook dinner. well i don't know how to. Does anybody have some easy good recipes for a 13 year old to make dinner?


i don't want to make fatty foods i want it to be healthy and don't say anything like grill cheese. any ingrediant is fine but it has to be something that i can find at a grocery store.Easy cooking Recipes for 13 year old to make for dinner?
you almost can't mess up spaghetti! put a 1/2 lb of ground beef and 1/2 ground turkey in a skillet and brown which means to cook and stir constantly breaking it up into small pieces. if your family likes it you can also add a chopped onion and or chopped mushrooms to the ground meat. drain the fat off of the ground meat by tilting the pan sideways and scooping up the liquid that accumulates and throwing it out. that if the fat. mean while bring a large pot of salted water to boil and add some olive oil (or a drop or two of any oil in the house will do) after the water boils add spaghetti noodles. i always break mine in half but that is not a requirement. boil noodles about 10 minutes until they are soft but not mushy. once meat is browned and drained add spaghetti sauce and heat on med to low heat until hot. stir it often. my ex taught me that if you throw a noodle against the wall and it sticks then its done. I always used a plate but his way was much more fun!


once sauce and noodles are done then drain the water off the noodles and mix them together. a simple salad and garlic bread go great!Easy cooking Recipes for 13 year old to make for dinner?
Wraps are popular and very easy. YOU CAN PUT JUST ABOUT ANYTHING IN THERE THAT YOU WANT TO!


You can make them with your favorite lunch meat, favorite cheese, lettuce and tortillas. Or you can get fancy and make it with scrambled eggs, cheese hashbrowns and salsa. Or mexican type with beans, grilled chicken or beef, salsa lettuce avacados etc.. Just put your stuff on a tortilla and roll it up.


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Now this is a fish taco with you caould take fish sticks, tarter, lettuce, and wrap it in a tortilla or put it in a real taco shell.


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I found these links and hope they'll give you ideas and be easy for a first timer to do...good luck with your dinner!





cookingwithkids.com: Ten Recipes for Teens.





Winning Recipes by Teenagers


Roast Pork with Raspberry Sauce


Well-Dressed Pork


Chinese Won Tons


Hot Thai Stir Fry


Mexicali Pork Soup
Try this, it's very easy and can be served with any vegetables you like:


http://allrecipes.com/Recipe/Easy-Devile鈥?/a>
My daughter loves to make sloppy joes and German potato salad...healthy and easy! Use the canned sauce for the joes though, as it is much tastier than homemade sauce.
Spaghetti.


it was my first meal i ever made by myself for my family.


they'll really appreciate it.
Tacos


Brown meat (hamburger meat)


Add taco seasoning


Chopped your favorite toppings


Shred Cheese.


Warm taco shells
spagettii and french bread and salad, yum!
A restaurant recipe for spaghetti carbonara, purportedly similar to an Olive Garden recipe.





4 ounces sliced mushrooms


3 tablespoons chopped green onions


3 tablespoons bacon drippings or olive oil


15 slices bacon, diced and cooked


1 pound penne pasta, cooked and drained


1 teaspoon finely minced fresh parsley


freshly ground black pepper


salt to taste


2 tablespoons grated Parmesan cheese


Sauce:


8 tablespoons butter


3 tablespoons all-purpose flour


1 1/2 cups whole milk





Heat the reserved bacon drippings or the olive oil in a heavy skillet over medium heat; add the mushrooms and green onions. Saut茅 until they tender. Add the diced cooked bacon, blend well, and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm sauce (below), pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan cheese.


Sauce: In a heavy saucepan, melt butter; add flour and cook on medium-low heat for 2 minutes, stirring constantly. Add milk continue cooking and stirring just until sauce begins to bubble. Remove from heat and keep warm.





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Rigatoni alla Carbonara





. Serve with a chewy, semolina pasta shape that does not grab too much sauce: spaghetti, spaghettini, penne or bucatini.';





Preparation





Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes. Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside. Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.





Zuni Pasta Alla Carbonara





Ingredients





6 Qts. water


2 tbs. salt


4 to 5 slices bacon, cut into 1/4- to 1/2'; segments


5 tbs. Extra-virgin olive oil


4 large eggs, at Room temperature


1/2 cup Fresh ricotta cheese, at room temperature


1 lb Spaghetti, penne or bucatini


3/4 cup Shucked sweet English peas or mature sugar-snap peas or double-peeled favas


2 oz. (lightly packed) pecorino romano or pecorino sardo cheese, grated and divided


black pepper to taste





Preparation





In a large pot over high heat, bring water seasoned with kosher salt to a rapid boil. In a 12-inch skillet or 3-quart saute pan over low heat, warm bacon in olive oil. Bacon should gradually render a little fat, which will mix with olive oil. Meanwhile, in a medium bowl, lightly beat eggs and ricotta. Drop pasta into boiling water, stir and cook. When pasta is one minute from being done, add peas or favas to water and raise heat under bacon. Cook bacon until it is just crispy on edges but still tender in middle. Turn off heat, slide pan from heat and swirl it a few times to cool it slightly. Drain pasta, shake off excess water and slide pasta and peas or favas into pan of bacon; you'll hear a discreet sizzle. Place pan back on burner used to cook bacon and immediately pour beaten eggs all over steaming pasta. Add most of the pecorino and lots of cracked pepper and fold to combine. Work quickly so the heat of the noodles, bacon and bacon fat slightly cooks eggs. Eggs and ricotta will coat pasta and form tiny, soft, golden curds. (If you prefer to cook the egg further, return pan to low heat, but use a nonstick pan, or else much of the egg and some of the pasta will stick to the pan). Serve in warm bowls and garnish with black pepper and remaining pecorino.





This rogue version of carbonara is based on one I had in Rome. It is not very saucy, and the ricotta makes it pleasantly curdy. The bacon should be crispy-tender and aromatic; don't be tempted to cook it in advance--you will sacrifice much of its aroma to convenience and it will harden. And don't substitute Parmigiano-Reggiano for the aged pecorino. Serve with a chewy, semolina pasta shape that does not grab too much sauce: spaghetti, spaghettini, penne or bucatini.


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INGREDIENTS:


1 lb. penne pasta


4 slices bacon


2 egg yolks


2 Tbsp. milk


2 cloves garlic, minced


1/2 cup grated Parmesan cheese


PREPARATION:


Cook the bacon in a heavy skillet until crisp. Remove from pan and drain on paper towels. Set bacon aside.


Cook the pasta as directed on package. Meanwhile, combine the egg yolks, milk, and garlic in a medium bowl and beat until well blended.


When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the bacon and cheese and toss again to coat. Serve immediately
Pasta with turkey sausage. I make this all the time. Nothing has to be exact so forgive the informal recipe...





Get some lean turkey Italian sausage, an onion, fresh garlic, penne pasta (tube shaped) and a jar of your favorite spaghetti sauce.





Start the pasta water boiling.





Slit the sausage casings with a knife and remove sausage meat. Chop onions and start sauteing in a big saute pan with a little olive oil (enough to coat the bottom of the pan - about 2 Tbs). Medium high heat. As onions start to soften slightly and smell yummy, add 2-3 cloves of chopped garlic and saute for about 2 minutes. Don't let the garlic brown.





Add turkey sausage meat, breaking up with a wooden spoon. Also add italian herbs (parsley, oregano, basil or an italin herb mix). A big pinch of each, or 1 Tbs of Italian herb blend.





Cook until turkey sausage is no longer pink, stirring occasionally. (If you like a little bit of spice, throw in a big pinch of crushed red pepper)





Add the jar of sauce, bring to a simmer, then reduce heat and simmer for at least 10 minutes (longer is fine). Stir it occasionally. If it gets too thick add a little pasta water.





Boil the penne pasta until it's just tender. Take a coffee mug and reserve some of the pasta water (scoop it out), then drain the pasta. Mix the pasta with the sauce and sausage. Turn heat up to medium high. Let it cook in the pan for a couple of minutes, stirring frequently. If it's too thick, add some of the pasta water from the mug. The pasta will absorb all of those yummy flavors.





Top with parmesan cheese. Serve with steamed broccoli or a green salad.





It'll be great!





I didn't give exact measurements for everything because this type of cooking is very forgiving. A little of this, a little of that. It all works!