30 minute meal, Entree

Taco Spaghetti

The best thing about this dish is that it can all be made in a single pot. It combines two of my favorite foods, tacos and spaghetti. My family is pretty sensitive to spice so next time I’ll use mild Rotel but other than that I loved how easy and delicious this dish is. Recipe and photo courtesy of damndelicious.net.

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 (1.25-ounce) package taco seasoning
  • 1 (10-ounce can) Rotel
  • 1 tablespoon tomato paste
  • 8 ounces spaghetti
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 Roma tomato, diced
  • 2 tablespoons chopped fresh cilantro leaves

Heat olive oil in a large stockpot or Dutch oven over medium heat.  Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Rotel, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato and cilantro, if desired.

 

30 minute meal, Entree

Crispy Garlic Parmesan Crusted Salmon

I’m making an effort to incorporate more fish into our dinners and this recipe was a huge success. My six year old even asked for seconds. It is my favorite kind of recipe, quick, delicious and a crowd pleaser. Recipe and photo courtesy of cafedelites.com

  • 2 pounds (1 kg) side wild salmon fillet
  • 2/3 cup plain breadcrumbs
  • 2/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 4 cloves garlic , minced
  • 1/3 cup melted butter
  • Salt and pepper

Position the rack in the middle of the oven. Preheat the oven to 400.  Line a baking sheet with foil. Place the salmon fillet, skin side down, on the baking sheet. Set aside. Mix together the breadcrumbs, Parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste).  Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds). Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb. Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork. Serve with your choice of vegetables.

30 minute meal, Entree, Gluten-Free

One-Pan Cilantro-Lime Chicken and Rice

This meal was so quick and easy and reminded me of what I always get at Chipotle. A great meal for busy weeknights when you don’t have a lot of time to prep but still want a healthy, home-cooked meal. Recipe and photo courtesy of cookingclassy.com

  • 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tablespon canola oil
  • Salt and freshly ground black pepper
  • 4 green onions, chopped (keep lighter and darker portions separate)
  • 2 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 (4 oz) can chopped green chilies
  • 2 teaspoon lime zest
  • 3 tablespoons lime juice
  • 1 (14.5 oz) can black beans, rinsed and well drained
  • 2 cups minute white rice (don’t use regular rice!)
  • 1/3 cup chopped cilantro

Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 – 6 minutes. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

30 minute meal, Entree

Cheesy Ham and Potato Soup

The winter I decided to make Sundays soup night. There is nothing better on a cold night than soup, and it makes great leftovers for the week ahead. This soup comes together so quickly and tastes awesome. Recipe and photo courtesy of lilluna.com.

  • 4 medium potatoes (peeled and diced)
  • 12 oz. ham, cooked and cubed
  • 4 cups water
  • 2 chicken bouillon cubes
  • 1/2 teaspoon salt
  • 1 teaspoon garlic pepper
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 1/2 cups milk
  • 1 cup cheddar cheese
  • scallions

Combine potatoes, ham and water in a large pot. Bring to a boil, then cook on medium heat for 10-15 minutes (or when potatoes are tender). Add chicken bouillon cubes, salt and pepper. Mix. In another pan, melt butter on medium heat. Whisk in flour and stir constantly for about 1 minute. Slowly add milk and continue whisking until sauce thickens (about 3-4 minutes). Add the milk mixture to your pot and cook soup until heated through. Add cheese right before serving. Top with scallions. Serve immediately.

30 minute meal, Entree, Gluten-Free

Parmesan Chicken Casserole

DSC_00701-1024x683I made this chicken this past weekend because it looked like a quick and easy meal to eat on a day when I really didn’t want to cook dinner.  Start to finish it took 30 minutes and was so delicious. I halved the recipe for my family of four but I’ll post the full recipe below in case you are feeding a crowd. Pair with starch of your choice. Recipe and photo courtesy of thecookinchicks.com.

 

  • 6 boneless, skinless chicken breasts, diced
  • 1 cup mayonnaise OR plain Greek yogurt
  • 1 cup fresh shredded Parmesan cheese
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder

Preheat the oven to 375.  Place your diced chicken into a greased 9×13 baking dish. In a small bowl, combine the mayo/yogurt, 3/4 cup Parmesan cheese, salt, pepper, and garlic powder. Spread mixture on top of chicken, then sprinkle with remaining Parmesan cheese.  Bake for 30-35 minutes, then serve over pasta or rice. Pan will be a little soupy so use a slotted spoon the serve the chicken.

 

30 minute meal, Entree

Oven Fried Chicken

oven-friend-chicken-017sI tried this recipe as a time saving option to frying chicken and I was very happy with the results. I used bone-in, skin-on chicken thighs but you could use chicken breast as well. I would just make sure it has the skin on it otherwise it’s not truly fried chicken is it? Recipe and photo courtesy of raegunramblings.com

  • 6 pieces chicken
  • 1/2 cup Bisquick
  • 1/2 cup flour
  • 1/2 to 1 teaspoon salt, for coating
  • 1/2 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • garlic salt, to taste
  • pepper, to taste

Preheat oven to 400. Once to temperature, place a large, oven safe dish with a tablespoon of butter in the oven.  You want to make sure your chicken will fit in a single layer. In a large bag combine Bisquick, flour, salt, onion powder, and Italian Seasoning. Shake to mix and set aside. Sprinkle chicken with garlic salt and pepper to taste on both sides. Toss chicken in flour mixture to coat fully. Swirl the melted butter in the dish to evenly distribute and then place coated chicken skin side down in hot dish. Bake for 15 minutes. Flip over so skin is up and then cook until finished, about 10 more minutes. If skin isn’t getting crisp, finish under a broiler.

30 minute meal, Entree

Butter Chicken

butter chickenThis recipe reminds of the 80’s. I’m not sure why, maybe it’s the Ritz crackers, but whatever the reason it is simple, delicious, and incredibly easy to make. My husband loves it, my boys love it and so do I.  Recipe and photo courtesy of cookiesandcups.com.

  • 1 1/4 lb chicken breast
  • 2 eggs, whisked
  • 1 sleeve Ritz crackers
  • 1/2 cup butter
  • garlic powder
  • salt
  • pepper

Start by putting the Ritz crackers in a bag and smashing into crumbs.  (This would be a great way for your kids to help with dinner.)  Pour the crumbs into a bowl and set aside. Whisk your two eggs in another bowl and set aside also.  I like to slice my chicken breasts lengthwise to make them thinner, or you can flatten them with a tenderizer. Dip the chicken into the eggs, then into the cracker crumbs and place in a greased 9×13 pan. Continue until all the chicken has been coated, then sprinkle the spices over the breaded chicken.  If you want you can add the spices to the crumbs before coating the chicken, but I like to sprinkle it on so I can control how much is on each piece. Then, slice up your butter and put all over the chicken.  Bake at 375 for 25-30 minutes, or until the juices run clear.