What's your favorite meal to prepare that's quick & easy, but WOWS your family or guests?

Question

I love to cook, but on nights when both my husband and I work, we tend to have leftovers, something boxed or something frozen. I want to be able to whip something up with hardly any prep time, but not look like it came from a box.

I'm all about presentation -- what do you make in a pinch, but you know it'll impress your family or friends?

Answer 1

Steak & Spinach Roll-Up Roast
Serves 4

Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.


8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt


Pre-heat oven to 375F.

ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.

Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.

For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.

Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.




Steak with Warm Tomato Salsa
Serves 2

Use rib-eye, sirloin or filet — whatever. This delicious combo of beef, tomatoes & scallions will quickly create a terrific dinner.

2 Steaks, about 3/4 inch thick
4 Large plum tomatoes
2 Spring onions (scallions)
1/2 Tbsp. balsamic vinegar
Salt and ground black pepper, to taste


To peel tomatoes place them in a heatproof bowl and cover with boiling water. After a minute or two the skins start to loosen & split and you can just zip 'em off.

Drain and peel the tomatoes, then halve them and scoop out the seeds. Dice the tomato flesh. Thinly slice the spring onions.

Heat a non-stick frying pan and cook the steaks for about 3 minutes on each side for medium rare or a little longer if you like your steak well done (Bo-o-o-o!). Transfer the steaks to plates.

To the cooking juices in the pan add the vegetables, balsamic vinegar, 1/2 tbsp water and a little seasoning. Stir briefly until warm, scraping up any of that wonderful steak residue.

Spoon the salsa over the steaks and serve with a nice (not a nasty one, please) salad and a quick and easy green veggie.




Chicken Cordon Bleu with Balsamic Sauce
Serves 4

You may never be happy with classic chicken cordon bleu again.

1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach


In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.

Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.

Place spinach on plates & top with chicken. Now the very special part - drizzle with the warm balsamic sauce. Wow!



Pan-Grilled Chicken With Sun-Dried Tomatoes
4 servings

Mmmmm. Basil and sun-dried tomatoes. Another easy chicken spectacular that looks far more time-consuming than it really is.



Dressing Ingredients:

1 shallot, peeled and coarsely chopped
1 clove garlic, crushed and peeled
1/2 to 3/4 cup basil leaves
2 1/2 tablespoons rice wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt, or to taste
Freshly ground black pepper

Chicken Ingredients:

4 boneless skinless chicken breast halves
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground black pepper
6 cups mixed salad greens
3 sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, then drained and finely chopped
Shavings of Parmigiano-Reggiano cheese


Prepare the dressing:
In a food processor or blender, process the shallot, garlic and basil until the mixture turns to a paste, stopping once or twice to scrape the sides with a spatula. With the motor running, add the vinegar and then the olive oil in a steady stream. Add salt and pepper to taste. Set aside.



Prepare the chicken:
Flatten the chicken breast halves slightly to about a half-inch thickness. Brush with the olive oil and sprinkle with salt and pepper to taste.

Heat a cast-iron grill or skillet on medium-high heat. Place the chicken breast halves on the grill or in the skillet. Cook for 4 to 5 minutes on each side, or until cooked through. Transfer the chicken to a platter and let sit loosely covered for 5 minutes.

Place the mixed salad greens in a large bowl. Add the sun-dried tomatoes and about a third of the dressing and toss to combine.

Place greens on individual plates. Cut the chicken on the diagonal into thin slices, keeping each breast half together.

Fan the chicken pieces on top of the greens. Drizzle some dressing over the top and sprinkle with the cheese shavings.

Serve warm or at room temperature, with the remaining dressing on hand at the table.



Chicken & Fettucine in Orange-Cranberry Sauce
Serves 4

You could substitute almost any dried fruit for the cranberries.
.

6 oz dried fettucine (wide spaghetti)
1/2 lb boneless chicken breast or tenders cut Stir-fry size
1/4 tsp salt
1 & I/2 cups or 1 9 oz package frozen whole green beans
1 cup orange juice
1 Tbsp corn starch
I Tbsp orange marmalade
1/4 cup dried cranberries
1/4 cup chopped walnuts


Cook and drain fettuccine as directed on package.

While fettuccine is cooking, heat a 12-inch nonstick skillet over medium heat (add a little oil). Saute chicken and salt for 2 to 3 minutes, stirring occasionally, until chicken is brown.

Stir in frozen green beans. Cover and cook over medium heat 3 to 4 minutes, stirring occasionally, until beans are crisp-tender.

Mix orange juice and cornstarch until smooth. Stir orange juice mixture, marmalade and cranberries into chicken mixture. Heat to boiling, stirring constantly; reduce heat to medium. Cover and cook 2 to 3 minutes, stirring occasionally, until beans are tender and chicken is no longer pink in center.

Add fettuccine to chicken mixture; toss. Sprinkle each serving with walnuts.


Buffalo Scallops with Basil & Lime
Serves:4


This is one spicy seafood dish. Nothing bad for you here either like with Buffalo Wings – you did know that wings are the least healthful part of a chicken, didn’t you?


Juice of 2 limes
8 to 10 dashes Tabasco
1 tsp minced garlic
1/3 cup roughly chopped fresh basil
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
2 Tbsp canola oil
1 lb large sea scallops, tough tendon removed


In a large bowl, combine lime juice, Tabasco, garlic, basil, olive oil, salt and pepper. Mix well and set aside.

Place canola oil in a medium-large saute pan, and heat over medium-high heat until hot but not smoking. Sprinkle scallops with salt and pepper and add them to pan, in batches if necessary, to avoid crowding – they like their space, too. Saute, turning occasionally, until they are just browned on both sides, about 3 minutes total.

Remove scallops from heat, add to bowl with other ingredients, toss well and serve hot.



Speedy Salmon with Mustard-Dill Sauce
Serves 4


How about 15 minutes to a gourmet-quality seafood dish? Everyone will love this even if it is healthful.


1 & 1/2 lbs salmon filet cut into 4 pieces
2 medium garlic cloves, pressed
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1/4 cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste


Preheat a 12-inch stainless steel skillet on medium high heat for about 2 minutes. Meanwhile rub salmon with 1 Tbsp of lemon juice and season with a little salt and white pepper.

When the pan is hot place salmon skinned side up in the hot pan, and cook for about 2-3 minutes. Turn, remove the skin and cook for another 2-3 minutes on that side. This stovetop searing method requires no liquid in the pan.

Plate the salmon.

Quickly - and carefully - wipe the hot pan with a paper towel and return to the burner. This removes excess oil and crispies from the pan but it retains the flavor to enhance your sauce.

Add garlic and stir for 30 seconds. Add mustard, and whisk in 2 Tbsp lemon juice, broth, honey, salt and pepper.

Cook on high heat for 1 minute to reduce slightly and add dill. Pour over the salmon and serve.

Yeah, you have to keep moving but 15 minutes, start to finish, is definitely do-able.

Answer 2

This is a recipe that I worked on for years, to size it down and make it fit for family consumption. Prepared the originial recipe for fishing and hunting trips. Never had anybody not come back for seconds, even kids.

This is an edible recipe, if you want it hotter, just increase the Chili Power, or the Cayenne Pepper, or both.

Won't change the flavor, just heats up your internal plumbing!


David's Chili Con Carne Y Frijolies
2 Cups Small Red Beans (Washed and Picked Over)

2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)

1 Lbs. Lean Ground Pork

1 Whole Green Bell Pepper

1/4 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)

2 Large Peeled White or Cooking Onions (Coarsely Chopped)

3 Tbls. Chili Powder

2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 tsp. Paprika

1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)

1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)

1 tsp. Ground Chia Seed (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

(Note) Sage May Be Substituted For Chia Seed.

1/2 tsp. Ground Cloves

1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)

1/8-1/4 tsp. Cayenne Pepper

Salt To Taste (1 tsp. Is A Good Starting Point)

1 1/2 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)

1 1/2 Quarts Bean Stock (From Cooked Beans)

(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)

In A Large Pot, Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.

In A 4 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.

In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.

Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

Serves 8 to 10 People

Answer 3

Take some thin boneless skinless chicken breasts, pound them out, sprinkle with salt and pepper, roll in flour then cook them up in some oil. Nonstick pans work best because if you shake it and the chicken does not move it is not done cooking but if it comes loose it is. After the chicken is done put it in the oven on 350 then drain the oil. Take the juice of half a lemon or lime and put it in to pull up the proteins (flavor) then add heavy cream. When it is at about 1/2 of what you put in add equal parts of butter slowly. It makes an amazing cream sauce to go over the chicken. You can even add chives. Make sure when making the sauce to keep it in tact so it doesn't separate. If it separates, add 1 or 2 ice cubes and stir them into it.

Answer 4

I have a really good recipe called taco soup that I am sure you will love. If you have frozen meat it will have to be thawed though.

Take a pack of ground meat and cook it in a pan. Takes about 10 to 15 minutes. Then you throw it into a large pot with 2 quarts of tomato juice, a can of corn, a can of black beans, a can of kidney beans, a can of chicken broth and beef broth, and a package of taco seasoning. just throw it in the pot bring to a boil and let simmer for about an hour. It is really good. And you can do other things while it is simmering. For a total time of 1 Hr. 15 minutes. Good luck!

Answer 5

A wonderful-tasting dish, and easy to make dish. (note: although the noodles from the packaged mix could be added to the mixture without pre-boiling, but I find that they remain hard, it is better to cook them separately, then just add to mixture before serving.)

1 lb lean ground beef
1 package Hamburger Helper mix for beef pasta, for lasagna
2-3 cloves fresh minced garlic
1 onion, chopped
1/4 cup grated parmesan cheese
3 cups hot water (more for a thinner sauce, less for a thicker sauce)
1-2 cup shredded mozzarella cheese
3/4 cup chopped tomatoes (about 1 medium)
1/2 cup chopped green bell peppers
1/2-1 teaspoon dried oregano

In a large skillet, brown the beef with onion and garlic, until beef is no longer pink; drain off any fat Mix in the Parmesan cheese into the beef mixture.
Stir in ingredients of the Hamburger Helper (do not add the noodles, they are to be boiled separately), water, mozzarella cheese, tomato, bell pepper and oregano.
Heat to a simmer, stirring occasionally, adding more water to obtain a desired thickness; simmer for 20-25 minutes.
In the meantime, boil the noodles from the Hamburger Helper package, until firm-tender.
Add to the cooked hamburger mixture; mix well.
Let stand for 5 minutes before serving.
Sprinkle with additional Parmesan cheese if desired.

Answer 6

If you have a slowcooker (or if not, you should invest in one), you can make a roast with potatoes and carrots. It takes about fifteen minutes prep time (which you can do the night before and keep it in the fridge until the next morning), and then before you leave for work you just turn it on high and let it cook until you come home.

Answer 7

Mexican "pizzas" take flour tortillas and lightly brown them until they are crisp- if you have time make a meat filling like for tacos- use beef, chicken or turkey if you like,or use the already made kind you can find in the refridgerator section, heat up some re-fried beans with 2 slices of American cheese added for extra creaminess, top tortillas with refried beans, meat mixture and some shredded cheddar cheese- I like sharp for the "tang". Bake at 350* until cheese melts. Top with shredded lettuce, tomatoe, taco sauce and if you want sour cream and black olives. It only takes about 10-25 minutes depending on the meat filling. My family loves it.

Answer 8

Grilled Cheese Sandwich

Answer 9

Please do not eat what lucky_wife said.....hamburger helper gross. Go buy Rachel Rays cook book all her recipes are under 30 minutes, some take me 40 minutes, but there are so many she has like 4 books all 30 minute meals, I'm sure you'll find lots of recipes your family and friends will love.

Answer 10

i love pasta, try this one

cheese (amount depends on personal prefference)
1 green pepper
1 yellow pepper
1 med size onion
10 handfulls of pasta
jar of tomato sauce for pasta

this usually serves about 4

grate some cheese then cover it up and put it in the fridge to stay fresh.
put the pasta on to boil, and fry up the onion,
put the pasta sauce on low heat to warm up. when the onions are done put them in with the pasta sauce to keep warm (while the pasta is still cooking) fry the peppers lightly, so they stay nice and crunchy, put the peppers in with the pasta sauce and onions. the pasta should be done by now. get a large colander and drain the pasta. then get a large mixing bowl, put the pasta in it and then put the sauce in on top then mix it all up. put it in a large oven safe dish and sprinkle the grated cheese on top and pop it under the grill untill the cheese has started bubbling up on top. enjoy

Answer 11

I really like this recipe its easy and only takes 3 inutes of your time i made it up and my family loves it....
If u like yogurt then you'll love this, you take a plastic popsicule container and fill as many slots of yogurt you want to the top and freeze for about 3 hours, then take them out and if they don't come out rinse container underneath hot wayer and pull it should come out, then try one of your very own yogurt popsiclues!!
Hope that helps,
Nat