30 minutes or less

30 minutes or less

Who said you can’t make a good meal in no time? Strapped for time? You can still eat homemade and healthy!!! All in under 30 minutes or less!

Herbed Chicken, Orzo, and Zucchini

• Makes: 4 servings
• Start to Finish 20 mins
• 1 cup dried orzo
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb.)
• 1 teaspoon dried basil
• 3 tablespoons olive oil
• 2 medium zucchini, sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon snipped fresh dill
• Lemon wedges (optional)
• Snipped fresh dill (optional)

  1. Prepare orzo according to package directions; drain. Cover and keep warm.
  2. Meanwhile, sprinkle chicken with the basil; season with salt and ground black pepper. In large skillet heat 1 tablespoon of the olive oil. Add chicken and cook 12 minutes or until no longer pink (170 degrees F), turning once. Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender.
  3. In bowl whisk together vinegar, the remaining olive oil, and the 1 tablespoon fresh dill. Add orzo; toss. Season with salt and pepper. Serve chicken with orzo, zucchini, and fresh lemon wedges; sprinkle with dill. Serves 4.

Greek Chicken Wrap

• Makes: 4 servings
• Start to Finish 15 mins
The secret to this simple and nutritious supper wrap: A quick, garlicky stir-together sauce made with yogurt and feta cheese.
• 4 large soft pita breads
• 2 cups fresh spinach
• 1 cup thinly sliced cucumber
• 2 cups purchased deli-roasted chicken, shredded
• 1/2 cup roasted red pepper or fresh tomato, chopped
• 6 ounces plain yogurt
• 1/3 cup crumbled feta cheese
• 2 tablespoons snipped fresh chives
• 1 clove garlic, minced
• 1/8 teaspoon ground black pepper

  1. In a small bowl, combine yogurt, feta cheese, fresh chives, garlic and black pepper; set aside.
  2. Top pita breads with spinach, sliced cucumber, chicken, and red pepper. Spoon yogurt mixture atop sandwiches; fold in half.

Potato Topped Beef Bowl

• Makes: 4 servings
• Start to Finish 19 mins

• 1 pound ground beef
• 1 16 - ounce package frozen mixed vegetables
• 1 8 - ounce package shredded cheddar cheese (2 cups)
• 1/4 cup snipped fresh Italian (flat-leaf) parsley
• Salt and ground black pepper
• 2 cups instant mashed potato flakes
• 2 tablespoons butter, melted

  1. Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook, stirring occasionally, until heated through. Stir in half the cheese, half the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  2. Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with salt and pepper; set aside.
  3. Divide beef mixture among four 16-ounce broiler-safe dishes. Top with potatoes; sprinkle remaining cheese. Broil 3 inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle with melted butter; sprinkle with remaining parsley. Makes 4 servings

Linguine in Fresh Tomato Sauce with Garlic-Basil Toast
• Makes: 4 servings
• Start to Finish 20 mins
• 10 ounces dried linguini
• 3 tablespoons olive oil
• 6 cloves garlic, minced or 1 Tbsp. bottled minced garlic
• 2 English muffins, split
• 3/4 cup fresh basil, chopped
• 1 pint small tomatoes, halved
• 1/2 cup chicken broth or pasta water
• 1 teaspoon sugar
• 1/2 cup halved, pitted kalamata olives (optional)
• Grated Parmesan cheese; fresh basil (optional)

  1. Heat broiler. Cook pasta according to package directions. Drain, set aside.
  2. Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.
  3. In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.
  4. Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.

Chicken Tacos with Avocado Salsa and Ranch Taco Sauce
• Makes: 4 servings
• Start to Finish 20 mins

• 3 medium fresh tomatillos
• 1 medium avocado
• 1/2 cup chopped, peeled jicama
• 1/4 cup snipped fresh cilantro
• 2 tablespoons lime juice
• 1/3 cup bottled ranch salad dressing
• 3 tablespoons bottled taco sauce
• 1/2 teaspoon ground ancho chile pepper or chili powder
• 1 purchased roasted chicken (12 ounces cooked meat)
• 8 6 - inches corn tortillas, warmed
• Fresh cilantro (optional)
• Lime wedges (optional)

  1. For the Avocado Salsa: Remove the husks from the tomatillos. Wash and chop the tomatillos; place chopped tomatillos in a medium bowl. Cut avocado in half. Remove the seed and peel the avocado. Chop avocado and add to tomatillos. Add jicama, cilantro, and lime juice. Toss to combine; set aside.
  2. For the Ranch Taco Sauce: In a small bowl combine dressing, taco sauce, and chile pepper; set aside.
  3. Remove the meat from the chicken; discard skin and bones. Coarsely shred the chicken.
  4. To assemble, top tortillas evenly with shredded chicken. Spoon Avocado Salsa atop chicken. Drizzle with Ranch Taco sauce. If desired, garnish with lime wedges and additional fresh cilantro.

Black Bean and Corn Quesadillas

• Makes: 4 servings
• Start to Finish 20 mins

• 1 8 - ounce package shredded 4-cheese Mexican blend cheese (2 cups)
• 8 whole wheat or flour tortillas
• 1 1/2 cups bottled black bean and corn salsa
• 1 avocado, seeded, peeled, and chopped
• Dairy sour cream

  1. Preheat oven to 300 degrees F. Divide cheese evenly among tortillas, sprinkling cheese over half of each tortilla. Top each tortilla with 1 tablespoon of the salsa. Divide avocado among tortillas. Fold tortillas in half, pressing gently.
  2. Heat a large skillet over medium-high heat for 2 minutes; reduce heat to medium. Cook two of the quesadillas for 2 to 3 minutes or until lightly browned and cheese is melted, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in the preheated oven. Repeat with remaining quesadillas, cooking two at a time.
  3. Cut quesadillas into wedges. Serve with sour cream and the remaining salsa.

Salmon - Potato Cakes

• Makes: 4 servings
• Start to Finish 20 mins

• 14 ounces fresh skinless salmon fillets
• 2 cups refrigerated sour cream and chive flavored mashed potatoes
• 1/2 cup seasoned fine dry bread crumbs
• 3 tablespoons snipped fresh dill
• Nonstick cooking spray
• 1 5 - ounce package mixed salad greens
• 1/2 cup bottled Honey-Dijon salad dressing

  1. Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings.

Pork Chops Primavera

• Makes: 4 servings
• Start to Finish 18 mins

• 4 slices peppered bacon, cut in 1-inch pieces
• 12 ounces trimmed fresh young green beans
• 1 tablespoon soy sauce
• 4 pork chops, 1/2 inch thick
• 1/3 cup apple butter
• 1/4 cup water
• 1 cup red or yellow cherry or grape tomatoes

  1. In 12-inch skillet cook bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
  2. Meanwhile, in 2-quart microwave-safe dish cook beans in 2 tablespoons water, covered, on high (100% power) 4 minutes; stir once. Drain, set aside. Brush chops with soy sauce. In skillet brown chops on both sides. Add apple butter and the 1/4 cup water; reduce heat. Simmer, covered, 5 minutes. Add beans, tomatoes, and bacon; cook, uncovered, 3 to 5 minutes, until sauce thickens. Makes 4 servings.

Ravioli with Peas and Lemon Pesto

• Makes: 6 servings
• Prep 20 mins

• 2 13 - ounce package fresh or frozen ravioli
• 1 1/4 cups frozen peas
• zest of 2 lemons
• 6 tablespoons prepared pesto
• 2/3 cup choppped hazelnuts, toasted

  1. Cook pasta in large pot of boiling salted water according to package directions. Add peas to the pot just before draining.
  2. In a large bowl stir together lemon zest and pesto, then toss with ravioli and peas. Sprinkle with nuts and with extra lemon zest if desired.

Tortellini with Chicken and Cheese
• Makes: 4 servings
• Start to Finish 20 mins
Any leftover cooked meat is a good substitute for the chicken in this fast recipe. Or skip the chicken and make it meatless.

• 1 9 - ounce package refrigerated cheese tortellini
• 1 cup frozen peas, corn, or pea pods
• 1 8 - ounce tub cream cheese spread with garden vegetables or chive and onion
• 1/2 cup milk
• 1 9 - ounce package frozen chopped cooked chicken breast

  1. In a large saucepan cook tortellini according to package directions. Place frozen vegetable in colander. Drain the hot pasta over vegetables to thaw; return pasta-vegetable mixture to pan.
  2. Meanwhile, in a small saucepan combine cream cheese and milk; heat and stir until cheese is melted. Heat chicken according to package directions.
  3. Stir cheese sauce into cooked pasta-vegetable mixture. Cook and gently stir until heated through. Spoon into individual serving bowls. Top with chicken. Makes 4 servings.

Smoky Mushroom Stroganoff
• Makes: 4 servings
• Start to Finish 18 mins

• 1 8.8 - ounce package dried pappardelle (wide egg noodles)
• 1 1/2 pounds sliced mushrooms, such as button, cremini, and/or shiitake
• 2 cloves garlic, minced (1 tsp.)
• 1 tablespoon olive oil
• 1 8 - ounce carton light sour cream
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons smoked paprika
• 1 cup vegetable broth
• Snipped fresh Italian (flat-leaf) parsley (optional)

  1. Cook noodles according to package directions. Drain; keep warm.
  2. 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.
  3. 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. Serves 4.

Pesto Pasta Toss

• Makes: 4 servings
• Start to Finish 20 mins

• 2 cups dried bow tie or other shape pasta (8 ounces)
• 4 cups fresh broccoli and/or cauliflower florets
• 2 cups chopped leftover cooked chicken, turkey, pork, beef, or vegetables
• 1 14 1/2 - ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 1/4 cup purchased dried tomato pesto
• Finely shredded Parmesan cheese (optional)

  1. In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
  2. Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.

Fish Tostadas with Chili Lime Cream

• Makes: 4 servings
• Start to Finish 20 mins

• 1 pound fresh tilapia or cod fillets
• 1/2 teaspoon chili powder
• 1 lime, halved
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 8 6 - inches tostada shells
• 2 cups shredded cabbage mix
• 1 avocado, halved, seeded, peeled, and sliced (optional)
• 1 cup cherry tomatoes, quartered (optional)
• Bottled hot pepper sauce (optional)

  1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
  2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

Greek Chicken Salad

• Makes: 4 servings
• Start to Finish 15 mins

• 1 2 1/4 - 2 1/2 - pound deli-roasted chicken
• 1 5 - ounce package spring mix salad greens
• 2 small cucumbers, cut into spears
• 2 medium tomatoes, cut into wedges
• 2/3 cup bottled Greek salad dressing with feta cheese
• Cracked black pepper (optional)

  1. Remove chicken from bones. Coarsely chop chicken; cover and set aside.
  2. Divide salad greens, cucumber spears, and tomato wedges among four dinner plates or salad bowls. Arrange chicken on vegetables. Drizzle with salad dressing and, if desired, sprinkle with pepper.

Buffalo Chicken Pizzas

• Makes: 4 servings
• Prep 10 mins
• Bake 10 mins

• 4 pita bread rounds
• 1/4 cup bottled blue cheese salad dressing
• 1 9 - ounce package refrigerated Southwest-flavor cooked chicken breast strips
• 3/4 cup thinly sliced celery
• Blue cheese crumbles (optional)
• Bottled hot pepper sauce or buffalo wing sauce (optional)

  1. Preheat oven to 450 degrees F. Place pita rounds on baking sheet. Brush with blue cheese dressing. Scatter chicken strips and celery on dressing. Bake, uncovered, for 10 minutes or until heated through and pitas are crisp.
  2. Transfer to plates. Sprinkle with blue cheese. Pass hot pepper sauce. Makes 4 servings.

Orange Chicken Coleslaw Salad

• Makes: 4 servings
• Yield: 4 cups
• Start to Finish 10 mins

This unusual recipe combines orange marmalade and soy sauce to make a sweet-and-salty dressing for chicken, cabbage and crunchy ramen noodles. Serve the mixture over a bed of fresh spinach for a nutrient-packed meal.

• 1/2 cup orange marmalade
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon water
• 2 cups purchased deli-roasted chicken, chopped
• 1 cup shredded cabbage with carrot (coleslaw mix)
• 1 3 oz. pkg. ramen noodles, crushed (discard seasoning packet)
• 4 cups fresh spinach
• 1/2 cup toasted slivered almonds

  1. In a large bowl, whisk together orange marmalade, soy sauce and water. Add chicken, coleslaw mix and crushed ramen noodles.
  2. Divide spinach among four plates. Top with chicken mixture and almonds.

Mediterranean-Style Snapper

• Makes: 4 servings
• Start to Finish 15 mins

• 8 small cloves garlic
• 1/2 6 1/2 - ounce jar oil-packed dried tomato halves with herbs (1/3 cup)
• 1/2 cup pitted mixed green olives
• 4 5 - 6 - ounces red snapper fillets or other firm-flesh white fish
• 1/4 cup crumbled feta cheese
• Fresh oregano leaves (optional)
• Pepperoncini (optional)

  1. Peel garlic cloves. With side of wide knife smash garlic. For cooking oil, drain 1 tablespoon oil from dried tomatoes; heat the oil in extra-large skillet. Add tomatoes, olives, and garlic to hot oil. Cook 2 to 3 minutes, until garlic is golden. Use slotted spoon to remove tomato-olive mixture. Reserve oil in skillet to cook fish. Set aside tomato-olive mixture.
  2. Rinse and pat dry fish. Season with salt and pepper. Cook fish, skin side down, in hot oil 4 to 6 minutes for each 1/2 inch thickness of fish or until skin is golden and crisp and fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.
  3. To serve, top fish with tomato-olive mixture, cheese, and, if desired, fresh oregano and pepperoncini. Makes 4 servings.

Turkey Steaks with Spinach, Pears, & Blue Cheese

• Makes: 4 servings
• Start to Finish 20 mins

• 2 turkey breast tenderloins (1 to 1-1/4 lb.)
• 1 teaspoon dried sage, crushed
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 1 6 - ounce fresh baby spinach
• 1 large pear, cored and thinly sliced
• 1/4 cup crumbled blue cheese

  1. Horizontally split tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.
  2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.
  3. Serve steaks with spinach and pears. Top with blue cheese. Serves 4.

Maple-Glazed Chicken with Sweet Potatoes

• Makes: 4 servings
• Cook 7 mins to 8 mins
• Start to Finish 20 mins

• 1 1 - pound 8-ounce package refrigerated mashed sweet potatoes
• 1 pound chicken breast tenderloins
• 2 teaspoons steak grilling seasoning blend, such as Montreal
• 2 tablespoons butter
• 1/4 cup maple syrup
• 1/2 cup sliced green onion (about 4)

  1. Prepare sweet potatoes in microwave oven according to package directions.
  2. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.
  3. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

Mexican Chicken Salad

• Makes: 4 servings
• Yield: 3 cups
• Start to Finish 20 mins

A tiny bit of taco seasoning mix packs big flavor in this south-of-the-border twist on traditional chicken salad. Try it in a tortilla wrap with crisp romaine lettuce.

• 2 cups purchased deli-roasted chicken
• 1/2 cup chopped celery
• 1/2 cup mayonnaise
• 1/4 cup thinly sliced green onion tops
• 1/2 cup shredded Mexican blend cheese
• 1/2 cup chopped tomato
• 1/4 cup chopped fresh cilantro
• 2 tablespoons finely chopped jalapeno pepper (seeded, if desired)
• 1/2 teaspoon taco seasoning mix

  1. In a small bowl, stir together chicken, celery, mayonnaise, green onion tops, shredded cheese, tomato, cilantro, jalapeno pepper and taco seasoning.