Some days are so busy that there doesn’t seem to be much time left at the end of the day to prepare dinner. If you keep the ingredients for some quick cooking recipes on hand, you will be able to put a healthy meal on the table without a lot of preparation or long cooking times. So much better for the family than fast food. Stock your pantry with quick cooking rice, couscous, thin spaghetti and orzo. Broths and canned tomatoes are very useful, as are dried seasonings. Keep packages of thin chicken cutlets, lean ground beef, salmon and pizza dough in the freezer and you have the ingredients for an easy meal.
Chicken Cutlets in Lemon Sauce
Serve with Zucchini and Quick Cooking Brown Rice. This is an easy meal for two and the recipe can easily be doubled.
- Two 6 ounce skinless, boneless chicken breasts, pounded thin
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 lemon, juiced
- 1 cup chicken broth
- Salt and fresh pepper
- 3 tablespoons fresh chopped parsley
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
Season the chicken with salt and pepper. Place the flour in a bowl and the beaten in another bowl.
Heat the oil and one tablespoon of butter in a large non stick pan over medium heat.
Lightly flour chicken, then dip in the egg and add to the hot pan. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
Place the chicken broth in the bowl with the remaining flour and whisk. Add to the pan along with the lemon juice, parsley and remaining butter and simmer on low heat for about 2 minutes so it reduces slightly and thickens. Turn off the heat. Return the chicken to the pan to combine with the sauce and serve.
Salmon & Broccoli with Herb Sauce
- Two 8-oz thick-cut boneless, skinless wild salmon fillets
- 1/4 teaspoon ground black pepper, plus additional, to taste
- 1 tablespoon olive oil
- 1 cup clam broth or fish stock, divided
- 1 leek, thinly sliced crosswise, white and pale green parts only
- 1 head broccoli, cut into thin spears
- Juice of 1 lemon, divided
- 6 oz plain Greek yogurt
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh mint leaves
- Sea salt, to taste
Preheat the oven to 350°F.
Pat salmon dry with paper towels and season with pepper. In a large ovenproof sauté pan with a cover, heat oil on medium-high. Add salmon and sear for 3 minutes per side, until lightly golden. Transfer salmon to a plate and keep warm.
Reduce the heat to medium and add 1/4 cup clam broth to the pan. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; mix well.
Return salmon to center of the pan, nestling the fish between leeks and broccoli. Drizzle half of the lemon juice over salmon; cover the pan and transfer to the oven. Cook for 12 to 14 minutes, until salmon and broccoli are tender. Remove pan from the oven and, using a slotted spoon, transfer salmon and vegetables to a platter; cover with foil to keep warm. Reserve 1/2 cup of the pan juices.
Prepare lemon-herb sauce:
In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.
To serve, cut the salmon fillets in half and plate each with lemon-herb sauce and leek-broccoli mixture.
Spaghetti with Italian Sausage & Spinach
- 2 links fresh Italian sausage (about 8 oz), casings removed
- 1 tablespoon olive oil
- 1 1/2 cups whole milk
- 8 oz thin spaghetti
- 1/4 teaspoon red pepper (chili) flakes, or to taste
- 6 oz spinach leaves (about 6 packed cups)
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon ground black pepper
- 1 1/2 oz Parmesan cheese, grated
Mist a large pot or saucepan with olive oil cooking spray and heat to medium-high. Add sausage and cook, stirring and crumbling with a spatula, until no longer pink, about 3 minutes. Transfer to a small bowl and set aside.
To the same pot, add 2 cups water and the milk and bring to a boil on medium-high. (TIP: Watch carefully and stir from time to time, as milk has a tendency to boil over.)
Add spaghetti and pepper flakes. When the liquid returns to a boil, reduce heat to medium-low, cover and simmer, stirring frequently, until the spaghetti is just short of al dente, 11 to 14 minutes.
Stir in spinach and simmer, uncovered, until spinach is wilted, most of the liquid is absorbed and the spaghetti is al dente, 2 to 4 minutes.
Add lemon zest, black pepper and sausage and stir until heated through, 30 seconds to 1 minute. Divide among plates and top evenly with cheese.
Beef Kebabs with Tahini Sauce
- 1/4 cup plain Greek yogurt
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons tahini paste
- Olive oil cooking spray
- 8 oz lean ground sirloin
- 1 small clove garlic, minced
- 2 tablespoons very finely minced white onion
- 1 1/4 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon fresh ground black pepper, divided
- 1/2 teaspoon sea salt, divided
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon salt-free garlic and herb seasoning blend
- 1/2 cup couscous
- 1/4 cup packed chopped fresh parsley
- 1 large Roma tomato, cut into 8 wedges
Two 12-inch skewers (If using wooden skewers, soak in warm water for at least 20 minutes before using.)
Line a baking sheet with foil and arrange an ovenproof wire rack over the top. Mist rack with cooking spray.
(NOTE: If you don’t have an ovenproof wire rack, simply bake your kebabs directly on a baking sheet.)
Prepare tahini sauce:
In a small bowl, stir yogurt, lemon juice and tahini until well combined. (If the tahini is hard or lumpy, microwave for 20 to 30 seconds, or until smooth.) Set aside while the kebabs cook.
Arrange an oven rack 5 to 6 inches from the top heat source and preheat the broiler to high. Line a baking sheet with foil and arrange an ovenproof wire rack over the top. Mist rack with cooking spray.
In a small saucepan, bring 1/2 cup plus 2 tablespoons water to a boil. Stir in seasoning blend, remaining black pepper, salt and couscous. Cover and remove from the heat. Let sit, covered, for 5 to 7 minutes. Fluff with a fork and stir in parsley
Arrange an oven rack 5 to 6 inches from the top heat source and preheat the broiler to high.
In a large bowl combine sirloin, garlic, onion, cumin, coriander, ¼ teaspoon each black pepper, salt and cayenne. Stir gently until thoroughly combined.
Divide mixture into 4 equal portions. Shape each portion into a narrow, oblong 2- to 3-inch-long patty. Mold 2 patties around 1 skewer about 1 inch apart (see photo). Repeat with remaining 2 patties and skewer.
Transfer to the prepared rack and broil until tops are lightly browned, 3 to 4 minutes. Turn and broil until lightly browned and cooked through, 3 to 4 more minutes.
Divide couscous between two serving plates and top each serving with 1 beef skewer. Serve with tahini sauce and tomato wedges, dividing evenly.
Quick Tomato Soup
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme
- One 28-ounce can crushed Italian tomatoes
- One 14-ounce can whole peeled tomatoes, with juice
- 4 cups vegetable broth
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Heat oil in a Dutch oven over medium heat and add onion and celery; cook, stirring occasionally, until softened, about 4 minutes. Add garlic and thyme cook, stirring, until fragrant, about 10 seconds.
Stir in canned tomatoes and broth; bring to a low boil over high heat. Reduce heat to a simmer and cook for 10 minutes.
Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.)
Stir in half-and-half, salt and pepper. Serve with the wrap or a grilled cheese sandwich.
Spinach and Feta Cheese Wraps
- 4 eggs
- 2 teaspoons.prepared basil pesto
- 1 tablespoon olive oil
- 1-1/2 cups chopped fresh baby spinach leaves
- 1/2 cup crumbled Feta Cheese
- 2 (2 oz.) whole-wheat flat breads
- 1/2 cup jarred roasted red peppers, drained and thinly sliced
In a 10-inch skillet heat olive oil over medium heat. Beat eggs and pesto together with a fork in a medium bowl. Pour into the skillet. As eggs start to set, lift the edges with a spatula, allowing uncooked eggs to flow to the bottom of the skillet. Cook until the eggs are set but still moist. Sprinkle with feta; cover the pan and heat 1 minute longer. Cut omelet in half.
Immediately, place half of the omelet on one flat bread. Top with half the spinach leaves and half the roasted red peppers and roll up tightly. Wrap in parchment and let rest about 10 minutes so the vegetables can warm up. Repeat with the second flat bread and the remaining ingredients. Serve with a bowl of soup.