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| Quick & Easy Meals Here are some ideas for entrees & sides to get you in and out of the kitchen in record time. Many of these recipes involve sauteeing or broiling the meat to give you even quicker results without heating up the whole kitchen. Citrus Salmon with Broccoli, from Better Homes & Gardens, serves 4
1 lemon 1 tablespoon sugar 2 tablespoons butter 4 salmon fillets 1 tablespoon fresh dill, chopped 1 pound broccoli, trimmed 4 garlic cloves, sliced
Slice 1/2 of the lemon into thin slices; set aside. Juice remaining 1/2 lemon into a 1 cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside. In 12-inch nonstick skillet, heat butter over medium-high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook 2 to 3 minutes or until bottom is golden; turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5 to 6 minutes more or until fish flakes easily when tested with fork. Meanwhile, in another skillet heat 1 Tbsp. olive oil. Quarter broccoli lengthwise into long spears; add to skillet along with garlic. Cook over medium heat for 8 to 10 minutes, or until crisp-tender, turning often. Serve salmon with broccoli; pour pan juices over salmon. Serve with additional lemon slices and fresh dill.
Garlic Parmesan Chicken and Noodles, from Better Homes & Gardens, serves 4
6 ounces egg noodles 2 pounds roasted chicken 1 cup frozen peas 4 garlic cloves, minced 1 ¾ cups whole milk ½ slice white bread ¾ cup shredded parmesan cheese Chopped fresh thyme
Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm. In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 Tbsp. melted butter. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme. Ginger Shrimp and Rice, from Better Homes & Gardens, serves 4
1 bunch green onions 1 fresh ginger 1 tablespoon olive oil ¼ cup water 1 tablespoon soy sauce 17 ounces cooked long grain rice 1 pound shrimp, cooked, peeled and deveined ¼ cup mango chutney
Slice green onions. Set aside 1/4 cup of the onions to sprinkle on finished dish. Peel the ginger. Finely grate ginger using the smallest openings on a box or flat grater. In a 12-inch skillet cook remaining green onions and grated ginger in hot oil for 1 to 2 minutes or until tender. Add water and soy sauce. Cover and bring to boiling. Add rice and shrimp. Cook until most of the liquid is absorbed and shrimp are heated through. Divide among four shallow bowls. Top with chutney and reserved green onions.
Sauteed Summer Squash and Cherry Tomatoes with Basil, serves 6
1/4 cup butter 1 lb yellow summer squash, sliced 8 oz cherry tomatoes 1/2 small onion, sliced 2 garlic cloves, minced 1/3 cup fresh basil, chopped
Place 2 tbsp butter in a large skillet over medium-high heat. Add the squash and sauté until lightly browned on both sides, 5-7 minutes. Remove from heat, add chopped basil and keep warm. Add remaining butter to pan along with tomatoes and onion. Saute 2-3 minutes or until onion begins to turn translucent. Add garlic and cook 1-2 minutes more. Add tomato mixture to squash and toss to combine.
Maple-Bourbon Glazed Salmon, from Better Homes & Gardens, serves 4
1/3 cup maple syrup 1/3 cup orange juice 3 tablespoons bourbon or orange juice 4 salmon fillets (4-5 oz each) ¼ cup chopped pecans
Preheat broiler. For syrup glaze, in a small saucepan combine maple syrup, orange juice, and whiskey. Cook, uncovered, over medium heat while preparing salmon. Lightly sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for 5 minutes. Remove 2 tablespoons glaze and brush on all sides of salmon. Turn salmon and broil 5 minutes longer or until salmon flakes easily when tested with a fork. Stir pecans into remaining glaze; heat on high for about 5 minutes or until glaze reaches the consistency of syrup. Serve salmon topped with pecan syrup. Pecan-Crusted Chicken Thighs, from Better Homes & Gardens, serves 4
1 pound chicken thigh without skin 1 egg 1/3 cup pecans, finely chopped 1/3 cup saltine cracker crumbs ¼ teaspoon nutmeg
Pound chicken to slightly flatten; sprinkle salt and pepper. In shallow dish beat egg. In second dish combine pecans, crackers, and nutmeg. Dip chicken in egg then nut mixture, pressing to coat. Heat 1 Tbsp. olive oil in 12-inch skillet over medium heat. Cook chicken 5 to 6 minutes each side until crisp (180 degrees F). Remove; cover. In hot skillet cook and stir greens until beginning to wilt. Remove; sprinkle salt and pepper.
Quick Green Chili and Chicken Enchiladas, from Better Homes & Gardens, serves 4
1 ¼ pounds chicken breast halves -- cut in strips 1 ½ cups green salsa (salsa Verde) 4 ounces diced green chilies 1 ½ cups shredded Mexican blend cheese 8 flour tortillas, 6-7 inch Salsa, for accompaniment Lime wedges, for accompaniment
Preheat broiler. Cut chicken into 1-inch pieces. In large microwave-safe bowl microcook on HIGH 7 minutes or until no pink remains, stirring twice. Drain liquid. Break up chicken slightly in bowl with back of wooden spoon. Add salsa and chilies. Cook 3 minutes more or until heated through, stirring once. Stir in 1 cup of the cheese Spoon chicken mixture evenly down center of tortillas. Roll tortillas around filling and place in 13x9x2-inch baking pan. Sprinkle remaining cheese over enchiladas. Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted To serve, top with salsa and pass lime wedges. Portobello Fajitas, from Better Homes & Gardens, serves 4
2 tablespoons olive oil ¼ teaspoon salt ¼ teaspoon ground black pepper 3 medium Portobello mushrooms 1 red bell pepper, quartered 8 flour tortillas, 6-7 inch 2 medium avocadoes, halved, seeded and peeled ¼ cup light mayonnaise 1 teaspoon chili powder Salsa verde Fresh cilantro, for garnish Lime wedges, for garnish
In a small bowl combine olive oil, salt, and pepper. Brush the portobello mushrooms and sweet pepper with the olive oil mixture. Stack tortillas and wrap in foil.
For a charcoal grill, place the portobellos, pepper quarters, and foil packet on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until tender, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat the medium. Place portobellos, pepper quarters, and foil packet on a grill rack over heat. Cover and grill as above.) Slice portobello and sweet pepper into strips. In a medium bowl, mash one of the avocados; stir in mayonnaise and chili powder. Season to taste with salt and pepper. Slice remaining avocado. Serve sweet pepper, portabello and sliced avocado on tortillas. Top with mayonnaise mixture.
Rosemary Chicken with Vegetables, from Better Homes & Gardens, serves 4
4 ounces linguine 4 chicken breast half without skin ½ teaspoon lemon pepper 2 tablespoons olive oil 2 garlic cloves, minced 1 medium zucchini, sliced 1/4" thick 1 medium yellow squash, sliced 1/4" thick ½ cup apple juice 2 teaspoons chopped fresh rosemary or 1/2 tsp dried ¼ teaspoon salt 2 tablespoons chicken broth 2 teaspoons cornstarch 1 cup cherry tomatoes, halved
Sprinkle chicken with lemon-pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink; turning once. Transfer chicken to a platter; cover and keep warm. Meanwhile, cook pasta according to directions; drain and keep warm. Add garlic to skillet; cook and stir for 15 seconds. Add zucchini, apple juice, rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Smoky Mushroom Stroganoff, from Better Homes & Gardens, serves 4
9 ounces pappardelle -- wide egg noodles 1 ½ pounds sliced mushrooms -- mixed 2 garlic cloves -- minced 1 tablespoon olive oil 8 ounces light sour cream 2 tablespoons all-purpose flour 1 ½ teaspoons paprika 1 cup vegetable broth Chopped parsley
Cook noodles according to package directions. Drain; keep warm In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm. For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.
Mustard-Crusted Steaks with Herb Butter, from Better Homes & Gardens, serves 4
2 beef sirloin steaks -- 12 oz, cut 3/4" thick ¼ cup butter 2 tablespoons coarse mustard 1 tablespoon chopped fresh thyme 1 teaspoon chopped fresh rosemary
Preheat broiler. Cut each steak in half horizontally (butterfly). Lightly sprinkle both sides of steaks with salt and pepper. In a 12-inch skillet, heat 1 tablespoon of the butter over medium-high heat. Add steaks; brown on both sides cooking until steaks are near desired doneness, about 3 to 4 minutes per side. Transfer to broiler pan; spread top of steaks with mustard. Broil 3 to 4 inches from heat for 2 to 3 minutes or until steaks have reached desired doneness. Meanwhile, for herb butter, add remaining butter to skillet; cook over medium heat until butter begins to bubble and turn golden. Add half the herbs; remove from heat. Transfer steaks to plates; pour herb butter over steaks. Sprinkle with remaining herbs. Cinnamon Roasted Chicken with Pumpkin-Sage Grits, from Better Homes & Gardens, serves 4
4 4- to 6-oz skinless boneless chicken breast halves 1 tbsp vegetable oil 1 ½ tsp salt 1 tsp ground cinnamon ½ tsp ground black pepper 1½ cups water 2/3 cup instant grits (two 1-oz. packages) ½ cup canned pumpkin 1 tbsp snipped fresh sage 1/3 cup shredded cheddar cheese Sage leaves
Preheat oven to 400 degrees F. Arrange chicken breast halves in 13x9x2-inch baking pan. Drizzle chicken with oil and sprinkle with 1 tsp. of the salt, the cinnamon, and black pepper. Rub the spices over all sides of the chicken. Roast in preheated oven 18 to 20 minutes or until no longer pink and juices run clear. Meanwhile, in medium saucepan bring water to boiling. Stir in grits until combined. Stir in pumpkin, sage, and 1/2 tsp. salt. Return to boiling; reduce heat. Cook, uncovered, for 5 to 7 minutes or until thickened, stirring frequently. Remove from heat; stir in cheese. To serve, spoon grits onto dinner plates and top with chicken breast halves. Add sage leaves.
Greek-Style Quesadillas, from Better Homes & Gardens, serves 4
Nonstick cooking spray 4 7- to 8-inch whole wheat flour tortillas 1 cup coarsely shredded purchased roasted chicken ½ cup feta cheese ¼ cup thinly sliced red onion ¼ cup chopped cucumber ¼ cup grape tomatoes, halved lengthwise ¼ cup kalamata olives, halved 2 tablespoons whole flat leaf (Italian) parsley leaves 1 tablespoon whole fresh oregano leaves ¼ cup bottled Greek vinaigrette salad dressing
Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges Mediterranean Chicken and Polenta, from Better Homes & Gardens, serves 4
3.25 oz. oil-packed dried tomatoes with Italian herbs 4 small skinless, boneless chicken breast halves (1 to 1 1/4 lb.) 1 cup assorted olives, drained ½ cup dry white wine or reduced-sodium chicken broth 4 small bay leaves (optional) 1 cup cornmeal
Heat oven to 375 degrees F. Drain tomatoes, reserving the oil. Season chicken with salt and black pepper. In 10-inch oven-going skillet heat all the reserved oil over medium-high. Cook chicken in hot oil 3 minutes each side or until browned; remove skillet from heat. Add tomatoes, olives, wine, and bay leaves. Transfer to oven. Bake, uncovered, 10 to 15 minutes or until an instant-read thermometer registers 170 degrees F when inserted in chicken. Meanwhile, for polenta, in large saucepan bring 3 cups water to boiling. In a bowl combine cornmeal, 1 cup cold water, and 1 tsp. salt; gradually stir into boiling water. Cook and stir until thick and bubbly. Reduce heat; stir occasionally. Remove and discard bay leaves Serve chicken with polenta and olives.
Tuscan Bean Soup, from Better Homes & Gardens, serves 4
1 cup packaged peeled baby carrots, coarsely chopped 1 small onion, chopped 3 Tbsp olive oil 2 15-oz. cans cannellini beans, rinsed and drained 32-oz reduced-sodium chicken broth 2-3 tsp dried Italian seasoning, crushed 5-oz. packaged baby spinach Freshly cracked black pepper Cracker bread (optional)
In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. | |
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