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| Quick & Easy Entree Recipes Here are some great weeknight entrees. These recipes are either quick to prepare or require little hands-on time to help you get dinner on the table faster. Bronzed Chicken Breasts, makes 2 servings
¾ lb boneless, skinless chicken breasts ½ tsp cayenne ½ tsp garlic salt 1 tsp dried oregano 1 tsp dried thyme 2 tsp olive oil
Pound chicken breasts flat to about ½ - ¾ inch thick with a meat mallet or heavy skillet. Mix cayenne, salt, oregano and thyme. Spoon half onto one side of the chicken breasts, pressing it into the flesh. Heat a non-stick skillet on high and add oil. When it is very hot, add the chicken breasts, seasoned side down. Spread the remaining spice mixture on top side of chicken. Cook until the underside is bronze in color, 2-3 min. Cook second side 3-4 min or until cooked through. A meat thermometer should read 170 degrees.
Chicken Pesto Pasta, serves 4
3 chicken breasts, trimmed and cut into bite-size cubes 2 cups Cheese tortellini or other small pasta, such as rotini 1/3-1/2 cup pesto sauce 1 cup quartered cherry tomatoes or diced bell pepper 1 cup shredded mozzarella cheese
Bring a large pot of water to a boil. Add chicken and pasta. Cook pasta according to package directions. Drain and return to pot. Add remaining ingredients and toss to coat. Leftovers taste great the next day and don’t need to be reheated!
One-Dish Chicken & Stuffing Bake, serves 6, adapted from Pepperidge Farm
4 cups Pepperidge Farm® Herb Seasoned Stuffing 1 ½ cups boiling water or chicken broth 4 tbsp margarine or butter, melted
6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into bite-size pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup milk 10 oz can sliced mushrooms, drained
Heat the oven to 400°F. Mix the water and butter, then add the stuffing and mix lightly.
Spoon the stuffing into a 3-quart shallow baking dish. Place the chicken evenly across the top.
Stir the soup, milk and mushrooms in a small bowl. Pour the soup mixture over the chicken.
Bake for 30 minutes or until the chicken is cooked through.
Oven-Fried Parmesan Chicken, 4 servings, from Taste of Home
6 tablespoons butter, melted 5 tablespoons dry bread crumbs 3 tablespoons grated parmesan cheese 3 tablespoons cornmeal 3/4 teaspoon salt 3/4 teaspoon dried oregano 1/4 teaspoon garlic powder 4 chicken breasts
Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, Parmesan cheese, cornmeal, salt, oregano and garlic powder. Dip chicken in butter, then roll in crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear. Sausage & Spinach Calzones, serves 4, from Simple & Delicious
1/2 pound Italian sausage 1 refrigerated pizza crust dough, 13.8 oz 3/4 cup shredded mozzarella cheese 2 2/3 cups spinach, chopped 1/2 cup ricotta cheese, part skim milk 1/4 teaspoon salt 1/4 teaspoon pepper Pizza or marinara sauce, for dipping
In a large skillet, cook sausage over medium heat until no longer pink. Meanwhile, unroll pizza crust; pat into a 15-in. x 11-in. rectangle. Cut into four rectangles. Sprinkle mozzarella cheese over half of each rectangle to within 1 in. of edges. Drain sausage. Add spinach; cook and stir over medium heat until spinach is wilted. Remove from the heat. Stir in the ricotta cheese, salt and pepper; spread over mozzarella cheese. Top with sausage. Fold dough over filling; press edges with a fork to seal. Using a large spatula, transfer the calzones to a greased baking sheet. Bake at 400° for 10-15 minutes or until lightly browned.
Citrus Spice Tilapia, serves 4
1/2 ounce butter, melted 1/2 tablespoon lemon juice 1/4 cup all-purpose flour, seasoned with salt and pepper 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves 1/16 teaspoon paprika 1/8 teaspoon thyme 3/8 teaspoon kosher salt 3/8 teaspoon orange zest 1 pound tilapia
Preheat grill to 350°F. Combine butter and lemon juice; Reserve. Combine flour, ginger, cloves, paprika, thyme, salt and orange rind; reserve. Brush each Tilapia fillet generously with lemon/butter mixture. Dredge buttered Tilapia lightly in seasoned flour, thoroughly coating both sides. Shake off excess. Grill Tilapia for 4-6 minutes, or until tilapia flakes to the touch.
4 salmon fillets, 5 oz each 1/4 teaspoon salt 1/4 teaspoon pepper 6 tablespoons orange juice 6 tablespoons soy sauce 1 teaspoon sesame oil
Sprinkle salmon with salt and pepper. In a large skillet coated with cooking spray, cook salmon over medium-high heat for 3-4 minutes on each side. Cover and cook 2-3 minutes longer or until fish flakes easily with a fork. Remove salmon and keep warm. Add orange juice and soy sauce to the skillet; cook over high heat for 1-2 minutes. Stir in sesame oil. Spoon over salmon; serve with rice.
Roasted Tilapia with Tomatoes and Olives, serves 4
4 tilapia fillets, 6 oz each 1/4 teaspoon salt 1/4 teaspoon ground black pepper Vegetable oil spray 1 cup cherry tomatoes, halved 3/4 cup green olives, chopped 3 tablespoons chopped parsley 3 garlic cloves, minced
Preheat oven to 375°. Sprinkle fish with salt and pepper. Arrange fish in a single layer in the center of a jelly-roll pan lightly coated with cooking spray. Combine tomatoes and remaining ingredients; toss gently. Arrange tomato mixture around fish on baking sheet. Bake at 375° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top each serving with about 1/4 cup tomato mixture. Seared Scallops with Lemon Orzo, serves 4
Vegetable oil spray 1/2 cup chopped onion 1 cup orzo 1 cup low sodium chicken broth 1/2 cup dry white wine 1/4 teaspoon dried thyme 2 tablespoons chopped chives 2 tablespoons lemon juice 2 teaspoons olive oil 1 1/2 pounds sea scallops, whole 1/4 teaspoon salt 1/4 teaspoon black pepper
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm. Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture. Veracruz Style Red Snapper, serves 4
4 red snapper, 6 oz fillets Vegetable oil spray 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon cayenne 1/4 cup cilantro, chopped 1/4 cup green olives, chopped 1/4 cup salsa 16 ounces pinto beans, canned, drained 15 ounces diced tomatoes, drained 4 lime wedges
Prepare grill or broiler. Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and pepper. Place fish on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Combine cilantro and remaining ingredients except lime. Serve fish with the salsa mixture and lime wedges, if desired.
Parmesan-Crusted Tilapia, serves 4, from Taste of Home
1/2 cup all-purpose flour 1 egg, beaten 1/2 cup crushed butter-flavored crackers (about 10 crackers) 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 4 tilapia fillets (5 ounces each) 2 tablespoons Crisco® Pure Olive Oil Lemon wedges
Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese and salt. Dip fillets in the flour, egg, then cracker mixture. In a large skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon wedges. | |
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