It seems that summer went by so quickly. And here we are on the verge of Halloween.
This is the time of year when kids are getting back into the swing of classes and homework and parents are gearing up for busy evenings filled with after-school activities. These quick weeknight meals will help you fit dinner into the family’s schedule every night. With a little creative planning and a handy list of go-to meals, you can make quick meals for busy nights. You’ll avoid fast food, eat well and spend less!
Serve with cooked rice and steamed broccoli florets.
- 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoons pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 tablespoons butter
- 2 lemons, sliced
- 2 tablespoons lemon juice
- Hot cooked rice
- Broccoli florets
Place each chicken breast between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap.
In a shallow bowl, combine the flour, salt, pepper, oregano and garlic powder. Coat chicken breasts with flour mixture, pressing it into the chicken.
In a 12-inch skillet cook half the chicken breasts in 1 tablespoon and 1 tablespoon oil butter over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Repeat with remaining butter, oil and chicken. Remove to the plate with the browned chicken.
Add lemon slices to the skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 minutes more to heat through. Serve chicken, lemon slices and pan juices over hot cooked rice. Makes 6 servings.
Fresh Tomato Topped Pork
- 4 boneless pork loin chops, 3/4-inches thick
- 2 tablespoons olive oil
- 1 large red onion, quartered and sliced (2 cups)
- 2 tomatoes, cut into thin wedges
- 2 tablespoons Balsamic vinegar
- Mashed Potatoes, recipe below
Prepare mashed potatoes according to recipe below.
Season chops with salt and pepper.
In 12-inch skillet heat oil over medium-high heat. Add pork chops; cook 3 minutes. Turn pork over, add onion. Cook 10 minutes more or until chops are cooked through (160F), and stirring onion occasionally. Transfer chops to serving plates leaving onion in the pan.
Add tomatoes and vinegar to onion; cook and stir 1 minute more. Pour sauce over pork chops.
Serve with mashed potatoes and peas. Makes 4 servings.
- 2 pounds russet or Yukon Gold potatoes, peeled and quartered
- 2 tablespoons butter
- 1 cup milk
- Salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Return drained pot to the heat and heat butter and milk until butter is melted. Return potatoes to the drained pot with the milk/butter mixture.
Using a potato masher or an immersion blender, slowly blend milk mixture and potatoes until smooth and creamy. Season with salt and pepper to taste.
Serve with a green salad and whole-grain baguette.
- 14 1/2-ounce can vegetable broth or reduced-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, sliced
- 1 cup shredded Italian fontina cheese or 3/4 cup shredded Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt, plus extra for the pasta
- 16-ounce bag of your favorite frozen mixed vegetables
- 16-ounce package frozen cheese tortellini
Put a large pot of water on to boil.
Whisk broth and flour in a small bowl.
Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes.
Remove from the heat and stir in cheese, Italian seasoning and salt.
Add salt and tortellini to the boiling water; return the water to a boil. after 3 minutes add the frozen vegetables and reduce heat to a simmer. Cook until the vegetables and tortellini are tender, 2-3 minutes. Drain; add to the skillet with the sauce and stir to coat. Serve with additional grated cheese.
Ham and Spinach Frittata
Serve with some fresh Italian bread and the red leaf lettuce salad.
- 3 tablespoons olive oil, divided
- 2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
- 1 small onion, thinly sliced
- 9 large eggs
- Kosher salt and black pepper
- 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
- 4 ounces Cheddar, grated (1 cup)
- 4 ounces thinly sliced deli ham, cut into 2-inch pieces
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 head red leaf lettuce, torn into bite-size pieces (6 cups)
Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, turning occasionally, until the potatoes are tender, 12 to 15 minutes.
In a large bowl, whisk together the eggs, ½ teaspoon salt and ¼ teaspoon pepper. Mix in the spinach, Cheddar and ham.
Add the egg mixture to the skillet, stir once, and transfer the skillet to the oven. Cook until the eggs are set, 12 to 14 minutes.
Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve alongside the frittata.
Serve with frozen sweet potato fries heated in the oven and Easy Cucumber Salad.
- 16 oz canned salmon, drained (or leftover cooked salmon)
- 3/4 cup panko (Japanese-style bread crumbs)
- 2 green onions, thinly sliced
- 2 tablespoons snipped parsley
- 2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 2 eggs, lightly beaten
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- 1 recipe Lemon Mayonnaise, recipe below
- Sandwich buns and leaf lettuce
- Easy Cucumber Salad, recipe below
In a mixing bowl combine panko, green onions, parsley, ginger, garlic, eggs, soy sauce and lemon juice. Stir in salmon.
Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on the tray. Shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate 30 minutes while you prepare the other dinner ingredients.
Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees F). Serve with Mayonnaise topping on buns with lettuce.
- 1/4 cup mayonnaise
- 2 tablespoons red onion, minced
- 2 teaspoons lemon juice
In a bowl stir together mayonnaise, red onion, and lime juice. Refrigerate until ready to serve.
Easy Cucumber Salad
- 2 tablespoons white vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon minced garlic
- 1 tablespoon white sugar, honey or agave syrup
- 1 teaspoon salt
- 1 English seedless cucumber, peeled and sliced
Whisk together the vinegar, parsley, dill, garlic, sugar and salt in a bowl; stir well. Add the cucumber and stir to coat.
- 7 Simple One-Skillet Dinner Recipes: Delicious Without the Dishes (wallstcheatsheet.com)