Quick Easy Dinner Recipes
When TV was young the moms depicted on the shows would wear pearls and dresses while cleaning house, then cook a complicated meal while dolling advice to the kids. Television was a lot like reality. Modern people have a lot more going on in their lives. But now people want quick dinner recipes. There were no web sites for the TV moms to check. Many web sites deliver a lot of information about good food.
Here’s some of our suggestions for some Quick Dinner Recipes
Beef Stroganoff with Portobello Mushroom
One version of the classic beef Stroganoff tops seared flank steak with a rich-tasting sauce made with a touch of cognac, reduced-fat sour cream and plenty of portobello mushrooms. Serve over whole-wheat egg noodles.
4 servings, 1 1/2 cups each
Active Time: 40 minutes
Total Time: 40 minutes
- 2 teaspoons plus 1 tablespoon canola oil, divided
- 1 pound flank steak, trimmed
- 4 large portobello mushrooms, stemmed, halved and thinly sliced
- 1 large onion, sliced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons all-purpose flour
- 1 14-ounce can reduced-sodium beef broth
- 2 tablespoons cognac, or brandy
- 1 tablespoon red-wine vinegar
- 1/2 cup reduced-fat sour cream
- 4 tablespoons chopped fresh chives, or parsley
- Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
- Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Sauteed Chicken Breasts with Salsa Verde
Active Time: 15 Minutes
Total Time: 20 Minutes
Yield: Serves 4
Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think it’s delicious on sautéed and grilled foods as well.
RECIPE INGREDIENTS
2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
3 cloves garlic, 1 whole, 2 minced
4 teaspoons lemon juice
1 teaspoon anchoy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1/4 teaspoon dried thyme
DIRECTIONS
Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving.
In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes. Serve the breasts with their juices and then the salsa verde poured over the top.
Chicken Noodle Casserole
Yield: 6 Servings
< RECIPE INGREDIENTS
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup (4 ounces) shredded (Monterey Jack works well) cheese, divided
1 cup (4 ounces) shredded sharp cheddar cheese, divided
12 ounces medium egg noodles, cooked and drained
DIRECTIONS
In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese; mix well. Add noodles and toss to coat.
Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.
Barbecued-Pork Burritos & Chopped Salad
Active Time: 10 Minutes
Total Time: 20 Minutes
Yield: Serves 4
The popular Southern pulled pork takes hours, even days to prepare; starting with digging a pit. This barbecued pork has a similar flavor, but takes just minutes to make.
RECIPE INGREDIENTS
2 1/2 tablespoons wine vinegar
1/4 tablespoon dried thyme
1 1/4 teaspoons salt
Fresh-ground black pepper
1/4 cup olive oil
1 pound pork tenderloin
2 tablespoons cooking oil
1 cup bottled barbecue sauce
1/2 teaspoon ground cumin
6 ounces cheddar or monterey jack cheese, shredded (about 1 1/2 cups)
4 9-inch flour tortillas
1/2 head romaine lettuce, chopped (about 2 cups)
3 tomatoes, diced
2 green bell peppers, diced
1 cucumber, peeled, halved lengthwise, seeded, and diced
DIRECTIONS
In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt, and 1/8 teaspoon pepper. Add the olive oil slowly, whisking.
Heat the oven to 350 degrees. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt, and sauté until cooked through and just beginning to brown, 3 to 4 minutes. Remove. Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.
Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar, and two thirds (about 1 cup) of the cheese. Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.
Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl and toss.Put the salad on plates and top with the burritos.
Some other quick dinner ideas. . .
A steak can be a whole week of meals. Make different meals with different side dishes. Take a trip around the world with rotating spices. A very big flank steak is the base. Monday is flank steak with roasted potatoes and a salad on the side. Make Fajitas on Tuesday with some salsa and hot spices. On Wednesday make it Asian with some Teriyaki sauce, rice and vegetables. Add asparagus on Thursday and smash the potatoes. Spice it Greek on some pita for Friday Gyros. That’s one meat for five meals.
You want the steak to go even further? Pull out the plates we’re going in. Try southwestern steak, corn, and black bean wraps; enjoy steak, sun-dried tomato, and mozzarella couscous salad; give mixed bean salad with flank steak a whirl; how about lentil and orzo salad with flank steak and feta cheese; and finally we have steak salad wraps with horseradish sauce . Put another meat into the mix for more variety. Pork can be a roast, or ribs, or chops. Talk about meals.
When meals are cooked on the weekends it takes only a few minutes to reheat and serve. Save money by buying in bulk while working off a monthly menu. In fact, these menus and meals can also be a great learning experience for young people. Give the children the chore for a week. Rotate days amongst the family.
Quick dinner recipes are just that, both fast and easy.
