Quick and Easy 30 Minute Meals

30 Minute Meals


Quick and easy 30 minute meals are perfect for when you're short on time but still want a delicious home cooked dinner. They're also great for inexperienced cooks that want to use basic cooking skills...not compete for the next Iron Chef.

We have the answer to the dinnertime crunch with hundreds of savory dinners that take 30 minutes or less for the complete meal; with your choice of entrees and sides, casseroles, skillet meals and more.

Imagine...delicious dinners that taste like old fashioned suppers even on the busiest of days. No matter how full your schedule gets, how much (or how little) time you have, or your cooking experience; your family will love these quick and easy meals in 30 minutes.

Get the perfect solution to your "What should I make for dinner?" question.

 

 

30 Minute Meals - Chicken Recipes

30 Minute Chicken

Chicken done in 30 minutes or less

Quick Chicken
30 Minute Meals - Beef Recipes

30 Minute Beef

Quick and easy meals with beef

Quick & Easy Beef
30 Minute Meals - Pork Recipes

30 Minute Pork

Pork, bacon and ham meals

Quick & Easy Pork
30 Minute Meals - Pasta and Seafood Recipes

Pasta and Seafood

30 minute pasta & seafood meals

Easy Meatless
Quick and Easy 30 Minute Meals - Sweet and Sour Chicken

Easy Sweet & Sour

Most Popular in 30 Minute Meals

Easy Sweet & Sour
30 Minute Meals - Broccoli Spinach Fettuccine Recipe

Broccoli Fettuccine

Most Pinned 30 Minute Meal

Get the Recipe

 

Everyone needs go-to recipes they can count on to pull together a tasty dinner in no time. These are our reader's favorites, the meals the kids will eat, and all are complete meals from kitchen to table in 30 minutes or less. Perfect for weekdays or anytime you want a dinner you can count on being delicious.

Top 30 Minute Meals

Sesame Chicken and Rice

Add Asian flair to dinner tonight with this zesty recipe.

Top 30 Minute Meals

Garlic Lime Shrimp and Pasta

This dish is elegant yet so very simple.

Top 30 Minute Meals

Pizza Pasta with The Works

Kids love pizza and pasta makes it even easier to make.

Top 30 Minute Meals

Easy Homemade Sloppy Joes

No need for a canned sauce when you have this fresh recipe.

Top 30 Minute Meals

Easy Baked Chicken Parmesan

Smothered in mozzarella, the Italian dinner favorite is a classic.

Top 30 Minute Meals

Dinner Race Cars

This adorable version of sloppy joes guarantees clean plates!

Top 30 Minute Meals

Apple Cinnamon Kielbasa

Warmly spiced, a hearty meal is done in less than 30 minutes.

Top 30 Minute Meals

Broccoli Spinach Fettuccine

For a flavorful meatless meal, this dinner can't be beat.

Top 30 Minute Meals

Easy Sweet and Sour Chicken

Save money and time without sacrificing taste.

Top 30 Minute Meals

Quick and Easy Chili Recipe

Chili is the perfect meal for an easy weekend meal.

Top 30 Minute Meals

Pepperoni Pizza Casserole

More of a meal than pizza slices, this is a family favorite.

Top 30 Minute Meals

Fast Fresh Penne with Feta Cheese

7 ingredients and loads of flavor make this meatless winner.

Top 30 Minute Meals

Rosemary Chicken and Vegetables

Get a Sunday dinner feeling in just 30 minutes.

Top 30 Minute Meals

Broccoli Beef Stir Fry

All the flavor of Chinese take-out is packed into this meal.

 

Popular Super Easy Desserts

Easy Apple Crisp
Apple Crisp Recipe

This is an easy apple crisp recipe using simple everyday ingredients and a few easy steps to prepare for the oven. Topped with ice cream, it's the dessert that will disappear almost as soon as it comes out of the oven!

Old-Fashioned Apple Crisp

Monkey Bread Recipe
Monkey Bread Recipe

Monkey Bread brings back fond memories of the house filling up with the smell of cinnamon followed by eating a sticky treat with your fingers. This easy, delicious treat is a certified comfort food.

Pull Apart Monkey Bread

 

More Easy Dinner Ideas

4-7 Ingredient Dinners

4 to 7 Ingredient Dinners

Weekly Meal Plans

Salisbury Steak

Crock Pot Recipes

Crock Pot Recipes

Healthy Dinner Recipes

Week Seven Menu

Side Dishes

Oven Roasted Potatoes

Dessert Recipes

Dessert Recipes

12 Simple Savory Dinners

 

Stovetop Lasagna

 

A classic Italian dish made fast and easy on the stovetop.  Serve with a garden salad or crusty bread and dinner is done.  

 

 

Monterey Chicken with Roasted Red Potatoes

A delicious tender chicken breast with barbecue sauce, melted cheese, bacon and tomatoes. Served with seasoned roasted potatoes. A restaurant favorite.   

 

 

Oven Fried Pork Chops and Mashed Potatoes

 

Five ingredient pork chops are an easy weeknight entrée. Serve with a side of creamy homemade mashed potatoes. 

 

 

Garlic Lime Shrimp and Pasta

 

An easy flavorful summer time recipe with the light refreshing taste of lime.   

 

 

Quick and Easy Chicken & Dumplings

 

Comfort food at its best. A rich and flavorful recipe without all the fuss. Just like Grandma used to make! 

 

  

Bacon Wrapped Beef Patties and Green Beans

 

A touch of brown sugar paired with crispy bacon will make these beef patties a family favorite. Served with a side of fresh green beans.  

 

 

Pork Cordon Bleu with Apple Slices

 

A new twist on an old classic. Served with warm cinnamon dusted apples for an easy yet elegant dinner anytime.  

 

 

Skillet Homestyle Macaroni and Cheese

 

A creamy, cheesy homemade macaroni and cheese made easy in a skillet. A childhood classic your whole family will love.  

 

 

Cornbread Chicken Pot Pie

 

A delicious casserole that combines the flavors of a pot pie with cornbread. Topped with shredded cheese and baked for a hearty, quick and easy dinner in 30 minutes.

 

 

Taco Sandwiches

 

A great take on the Mexican favorite for an easy kid-friendly meal. Serve with a side of tortilla chips and salsa. An instant hit!   

 

 

Salmon Patties

 

A healthy alternative to hamburgers and an excellent source of Omega-3s.  Easy, tasty, nutritious and delicious.  

 

 

Tex Mex Fiesta Skillet

 

A one skillet meal that combines pork and sausage that is big on flavor.  Serve with warm tortillas for a simple weeknight dinner that’s a breeze to clean-up.  

 

 

 

15 Super Easy Family Dinner Ideas

 

Coca-Cola Chicken

Coca-Cola-Chicken

Only four ingredients create a tender, tangy chicken dinner in no time. If you're watching your sugar, you can easily substitute diet soda (diet dr. pepper works well) for the regular Coca-Cola in this recipe. We always serve this with rice or lightly buttered noodles to get every last bit of the sauce from the plate.

 

Ingredients:

4 skinless, boneless chicken breast halves
1 12 oz. can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce


Directions:

1. Place all ingredients in a medium saucepan and bring to a boil.

2. Cover and turn heat to medium.

3. Cook for 30 minutes, stirring occasionally.

4. Uncover, and cook an additional 10 minutes until done.

 


 

Easy Mexican Lasagna

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Mexican lasagna is a great change from regular Italian lasanga. Between the robust spices and the tortillas instead of lasagna noodles, this is a very filling dish that takes much less effort than traditional lasagna. If you like a little heat, go for medium or spicy picante sauce. For younger children stick with the mild.

 

Ingredients:

1 pound ground beef
1 large green pepper, chopped
2 cups Tomato Basil & Garlic pasta Sauce
1-1/2 cups picante Sauce
1 Tablespoon chili powder
8 flour tortillas, (6-inch)
16 ounces shredded Cheddar cheese
4 1/2 ounces sliced pitted ripe olives, drained

 


Directions:

1. Preheat the oven to 350°F.

2. Cook the beef and pepper in a 10-inch skillet over medium-high heat until beef is well browned, stirring to separate the meat. Drain any fat.

3. Add the pasta sauce, 1 cup picante sauce and chili powder. Heat to a boil.

4. Reduce the heat to low and cook for 10 minutes.

5. Spread the remaining picante sauce in 3-quart shallow baking dish. Arrange 4 tortillas in the dish.

6. Top with half of the beef mixture, half of the cheese and half of the olives. Repeat the layers.

7. Bake for 20 minutes or until it's hot and bubbling. Let stand for 5 minutes.

 


 

Grandma's Poor Do

Grandmas-Poor-Do-1

This recipe gets it's name from the times when grandma had to make do with what was in the pantry, usually a day or two before payday. The name may say poor, but the taste is anything but! The kids love this, some may be picky about the onion though. If yours are, substitute a teaspoon of onion powder for the onion. You'll get the extra flavor without having the drama of onion pieces being picked out of their dinner.

 

Ingredients:

8 slices of bacon
1 stalk celery, chopped
1 onion, chopped
2- 15 ounce cans tomato sauce
16 ounce package bowtie pasta, cooked

 

Directions:

1. Sauté bacon, celery and onion until bacon is crisply cooked.

2. Pour in tomato sauce.

3. Heat through, gently fold in pasta, stirring well.

 

 


 

Crock Pot Meatless Sloppy Joes

Crock Pot Meatless Sloppy Joes

No one will know that these are meatless unless you tell them. Not only do they have the tangy taste of sloppy joes, but they also have the texture of the traditional ground beef recipe.If you're trying to save money or just want to cut back on meat, give these a try.

 

Ingredients:

2 cups finely chopped onions
2 cups chopped green bell peppers
15 ounces canned kidney beans, drained and slightly mashed
8 ounces tomato sauce
2 Tablespoons ketchup
1 Tablespoon yellow mustard
2 cloves garlic, finely chopped
1 teaspoon chili powder
4 sandwich rolls, split

 


Directions:

1. Combine all Ingredients except rolls in crock pot.

2. Cover; cook on LOW 5 to 5-1/2 hours or until vegetables are tender. Serve on rolls.

 

 


 

Mozzarella Chicken

mozzarella-chicken

Plain chicken doesn't need to go through a 20 step process with a hundred ingredients to taste good. This recipe has only five ingredients but they work well together to deliver great taste in an easy weeknight dinner favorite. Perfect for all the cheese lovers in your family!

 

Ingredients:

4 whole chicken breasts (boneless)
4 eggs
Italian breadcrumbs
1 1/2 sticks butter (add more as needed, butter reduces with cooking)
1/2 lb. Mozzarella cheese
1/2 lb. fresh mushrooms (optional)

 

Directions:

1. Slice chicken breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour and refrigerate.

2. If using mushrooms, sauté and set aside.

3. Roll chicken pieces in breadcrumbs and fry in butter until brown (about 10 minutes). Add additional butter as needed for frying.

4. Place chicken in 9 x 13 dish and place mushrooms on top (if using).

5. Bake for 10 to 15 minutes in a preheated 325 degree oven.

6. Remove from oven, place Mozzarella cheese cheese on top.

7. Place chicken back in oven until cheese melts.

 

 


 

Cheesy Stuffed Meatballs and Spaghetti

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Spaghetti and meatballs are a go-to meal on busy nights, but this recipe takes it up a notch with mozzarella stuffed meatballs. Using string cheese makes prep super easy and few ingredients make it super fast.

 

Ingredients:

1 pound ground beef
1/2 cup Italian seasoned dry bread crumbs
1 teaspoon garlic powder
1 egg
2 ounces mozzarella string cheese sticks, cut into 12 (1/2-inch) slices
26 ounces (1 jar) Italian style pasta sauce
8 ounces spaghetti, cooked and drained

 

Directions:

1. In medium bowl, combine ground beef, bread crumbs, garlic powder and egg; shape into 12 meatballs.

2. Press 1 cheese slice into each meatball, enclosing completely.

3. In 3-quart saucepan, bring pasta sauce to a boil over medium-high heat. Gently stir in uncooked meatballs.

4. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.

 

 


 

Beer-Glazed Pork Chops

Beer-Glazed-Pork-Chops-2

The alcohol burns off as it cooks, leaving the flavor of stout to make these moist flavorful pork chops. Cut up some baby red potatoes, spray with cooking spray, sprinkle with garlic and oregano and toss into a pan to bake at 350 for 20 minutes (or until tender) while the pork chops are being prepped and cooked. 

 

Ingredients:

4 boneless pork top loin chops, cut 1¼-inches thick (about 1¾ pounds)
1- 12 ounces bottle stout (dark beer)
¼ cup honey mustard
3 cloves garlic, minced
1 teaspoon caraway seeds

 

Directions:

1. Trim fat from chops.

2. Place chops in a self-sealing plastic bag set in a shallow dish.

3. For marinade, stir together the remaining ingredients; pour over chops. Close bag.

4. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

5. Remove chops; pour marinade into a small saucepan.

6. Bring to a boil; reduce heat.

7. Simmer, uncovered, about 15 minutes or until marinade is reduced by half.

8. In a covered grill arrange heated coals around a drip pan.

9. Test for medium heat above the pan.

10. Place chops on grill rack over drip pan.

11. Cover and grill for 30 to 35 minutes or until the juices run clear (160°F) brushing chops frequently with marinade during the last 10 minutes of grilling.

12. Discard any remaining marinade.

 

 


 

Basil and Tomato Pizza

 Fresh Tomato Pizza

This is a fresh, delicious alternative to greasy takeout pizza. Prep to table is about 15 minutes (quick and tasty)! You may want to double the recipe because the pizza lovers in the house are going to want seconds. 

 

Ingredients: 

1(10 ounce) thin-crust Italian bread shell
Olive oil flavored cooking spray
4 plum tomatoes, thinly sliced
1 teaspoon minced garlic
½ medium-size purple onion, thinly sliced
½ cup (2 ounces) crumbled Gorgonzola cheese
¼ cup chopped fresh basil

 

 

Directions:

1. Place bread shell on an ungreased baking sheet or pizza pan; coat crust with cooking spray.

2. Top with tomato and remaining ingredients.

3. Bake at 425°F for 7 to 8 minutes or until cheese melts. Cut into 8 wedges and serve immediately.

Serves 4

 

 


 

Olive Oil Garlic Chicken

Olive-Oil-Garlic-Chicken

Simple ingredients create a lightly crusted chicken dish that turns a weekday meal into something special. Get in and out of the kitchen in no tiime with this 5 ingredient family favorite.

Ingredients:

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

 

Directions:

1. Preheat oven to 425 degrees F.

2. Warm the garlic and olive oil together in a small pan to blend the flavors.

3. In a separate dish, combine the bread crumbs and Parmesan cheese.

4. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture.

5. Place in a shallow baking dish.

6. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

 

 


 

Cheese Steak Pockets

Cheese Steak Pockets

Cheesesteaks are delicious, but can be too heavy with the usual thick rolls. By using pita bread you get the full flavor of traditional cheesesteak with a lot less heavy carbs. The onion rings round this out to make it a complete dinner in 30 minutes.

 

Ingredients:

1 Tablespoon vegetable oil
1 medium onion, thinly sliced
14 ounces frozen beef or frozen chicken sandwich steak, separated into 8 portions
1 1/2 cups finely shredded cheddar cheese
1/2 cup sliced mushrooms (if using canned mushrooms, drain liquid before using)
4 pita breads (6-inch), warmed
large bag of frozen onion rings


Directions:

1. Prepare onion rings in oven according to package directions. Spray lightly with olive oil cooking spray, then lightly salt for crispier onion rings.

2. While onion rings are baking, heat oil in skillet. Add sliced onion and cook until tender.

3. Add sandwich steaks and cook until browned. Pour off fat.

4. Add cheddar cheese and mushrooms and heat through.

5. Turn off stove burner, then cover pan to keep steak mixture warm.

6. Place pita pockets into oven with onion rings during the last 2 minutes of baking.

7. Remove pitas and onion rings from oven. 

8. Spoon cheese steak mixture into pita pockets. Serve with onion rings.

 

 


 

Pizza Casserole Recipe

Pizza Casserole Recipe

Pizza in a casserole doesn't get any easier. WIth all the flavor of a pizza pie, this super easy main dish is perfect for those Friday nights when you want pizza but don't want to spend money (or calories and fat) on takeout.

 

Ingredients:

6 ounce package shell macaroni, cooked
8 ounce jar pizza sauce
8 ounce carton riccota cheese
4 ounce package shredded mozzarella cheese
4 ounce package sliced pepperoni, halved
½ cup onion, chopped
½ teaspoon dried basil
1 Tablespoon grated Parmesan cheese


Directions:

1. In a 2 quart microwave-safe dish, combine all ingredients except Parmesan cheese. Blend well.

2. Sprinkle Parmesan cheese over top, cover and microwave on high for 7 to 9 minutes. Makes 4 servings.

 

 


 

Rotini with Broccoli in Alfredo Sauce

30-minute-rotini-broccoli-alfredo-sauce

Meatless Mondays got a lot tastier with this cheesy pasta dish. Chock full of great tasting veggies and covered in a creamy alfredo sauce, this is a meal even the littlest picky eaters will love.

 

Ingredients:

1 (16 ounce) package dried rotini pasta
12 ounces broccoli, cut into bite-size pieces
1 small red sweet pepper, cut into bite-size strips
1 cup whipping cream
1 egg yolk
½ cup butter, melted
1½ cups finely shredded Parmesan cheese


Directions:

1. In a large pot, cook pasta according to package directions, adding the broccoli and sweet pepper for the last 4 minutes of cooking time.

2. Meanwhile, in a small bowl whisk together cream and egg yolk, set aside.

3. Drain pasta and return to pan.

4. Add cream mixture, butter, and Parmesan cheese.

5. Cook and stir over low heat for 2 to 3 minutes or until heated through. Makes 6 servings.

 

 


 

Brown Sugar Glazed Chicken with Sweet Potatoes

brown-sugar-glazed-chicken

Sweet brown sugar is the base of the glaze on this incredibly delicious chicken. The recipe uses common pantry items, which makes this perfect for a weeknight dinner. Served with mashed sweet potatoes, this is a Sunday dinner in a 30 minute meal package.

 

Ingredients:

1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground black pepper
4 bone-in chicken breast halves (about 2 ½ pounds), skinned
1/4 cup brown sugar
4 Tablespoons butter
1 large can yams in syrup, drained
cinnamon and butter for yams


Directions:

1.  Preheat the oven to 500 degrees F.  Coat a baking sheet with nonstick spray.

2.  Combine the paprika, salt, cinnamon, cumin, and pepper in a bowl.

3.  Rub the mixture over the chicken breasts and place them on the baking sheet.

4.  Position the baking sheet in the upper one-third of the oven and bake 15 minutes.

5.  Meanwhile, combine the brown sugar and butter in a small saucepan over low heat.

6.  Cook, stirring, until butter melts and the mixture is well combined.

7.  After the chicken has baked for 15 minutes, brush it with the brown sugar glaze and bake 5 minutes longer.

8.  Brush the chicken again and bake until cooked through, about 5 more minutes.

9.  Heat the yams in a saucepan until heated through.  Mash with a fork then lightly coat with butter and sprinkle with cinnamon.

10.  Serve the chicken with the yams while hot. Makes 4 servings.

 

 


 

Wagon Wheel Beef Pasta

Wagon Wheel Beef Pasta

This hearty pasta dish is extra flavorful with a homemade Italian-style sauce. Wagon wheels add a fun new shape to replace boring and messy long spaghetti, making it a perfect kid pleasing dinner.

 

Ingredients:

3/4 pound ground beef (85% lean)
1-3/4 cups (1 can) Vegetable Broth
1 Tablespoon Worcestershire sauce
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
8 ounces stewed tomatoes
1-1/2 cups uncooked medium wagon wheel or corkscrew-shaped pasta
1 loaf Italian bread, sliced and warmed

 


Directions:

1. Cook ground beef in a 10-inch skillet over medium-high heat until well browned, stirring often to break apart the meat. Drain fat.

2. Stir the broth, Worcestershire sauce, oregano, garlic and tomatoes into the skillet and heat to a boil.

3. Stir in the pasta. Reduce the heat to low.

4. Cover and cook for 10 minutes, stirring often. Uncover.

5. Cook uncovered for 5 minutes longer or until the pasta is tender. Serve with buttered Italian bread slices.

 

 


 

Fried Potatoes, Green Beans, and Bacon

Fried Potatoes and Bacon 

You can't beat a skillet meal for a quick and easy dinner. This is one of those thrown together dishes that becomes a family favorite...simple, good, hearty food is the stuff family meals are made of.

 

Ingredients:

½ pound bacon
½ cup onion, sliced
4 potatoes, peeled, parboiled, and sliced
1½ pounds green beans, cooked
salt and pepper to taste

 


Directions:

1. Cook bacon in a large skillet over medium heat until crisp.

2. Remove bacon from skillet, reserving drippings. Crumble bacon and set aside.

3. Add onion to skillet, cook until tender. Remove onion from skillet, set aside.

4. Add potatoes to remaining drippings; cook until fork tender.

5. Drain skillet, leaving 1 Tablespoon drippings in skillet.

6. Add bacon, onion, potatoes and cooked green beans to skillet; heat through.

7. Add salt and pepper to taste. Makes 4 servings

 

 

Monterey Jack Chicken and Rice Casserole

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Ingredients:
 
2 cups cooked rice
2 cups shredded Monterey Jack cheese
2 cups cooked, shredded chicken breast meat
1 cup chicken broth
12 ounces (one can) evaporated milk
2 large eggs, lightly beaten
1 Tablespoon onion powder
2 Tablespoons dried basil
1/2 teaspoon salt
2 Tablespoons melted butter
1 Tablespoon finely diced jalapeños

 
Directions:
 
1. Preheat oven to 375°F. Lightly grease a 2 quart casserole dish.
 
2. Combine the rice, cheese, chicken, chicken broth, evaporated milk, onion powder, eggs, basil, butter and jalapeños in prepared casserole dish.
 
3. Stir well to evenly distribute all ingredients.
 
4. Bake, uncovered, for 30 minutes or until thickened. Makes 6 servings.

Stuffed French Bread Cheeseburger with Onion Rings

Stuffed French Bread with Onion Rings

Ingredients:

1 pound ground beef
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) unsliced French bread
1 Tablespoon butter, softened
8 ounces plain process cheese (Velveeta), sliced
1 package frozen onion rings

Directions:

1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Drain.

2. Add tomato soup, garlic salt, salt and pepper. Simmer mixture, uncovered, for 5-10 minutes.

3. Bake onion rings according to package directions.

4. While onion rings are baking, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4-inch shell. Spread butter on top third of bread.

5. Once onion rings have finished baking, place hollowed out bread loaf on an ungreased baking sheet and broil 4 inches from the heat until lightly browned (30 seconds to a minute).

6. Spoon beef mixture into hollowed out bread shell; arrange cheese slices on top.

7. Broil 2 to 3 minutes longer or until cheese is melted. Replace bread top. Makes 6 servings.

You might also like:

Mozzarella Beef Sandwiches

Taco Sandwiches

 

 

Tater Tot Tacos

Tater Tot Tacos

Ingredients:

6 cups frozen Tater Tots
1 1/2 pounds ground beef
6 Tablespoons taco seasoning
1 1/2 cups shredded cheddar cheese
3/4 cup sliced ripe (black) olives
3 cups shredded lettuce
6 Tablespoons taco sauce
3/4 cup sour cream

Directions:

1. Bake Tater Tots according to package directions.

2. While Tater Tots are baking, cook beef in a large skillet over medium heat until no longer pink. Drain.

3. Stir in taco seasoning. Divide Tater Tots between serving plates or bowls.

4. Top with taco mixture, taco sauce, cheese, olives, lettuce, sour cream. Makes 6 servings.

Try these similar recipes:

Tater Tot Casserole

Pasta Shell Tacos

 

 

 

 

Steak with Mashed ‘Potatoes’

 Steak with Mashed 'Potatoes'

Ingredients: 

Rosemary salt:

2 tablespoons chopped fresh rosemary, from about 4 medium sprigs
2 tablespoons coarse salt
½ teaspoon coarsely ground black pepper 

Mashed ‘Potatoes’:

½ large head cauliflower, broken into florets, about 8 cups
½ cup nonfat buttermilk
1 pound Yukon Gold potatoes, peeled, quartered lengthwise, and sliced ½ inch thick
Salt
½-¾ cup low-fat milk
1 tablespoon butter
2 scallions, chopped

Steak:

1 pound lean steak, preferably flank, about 1¼ inches thick
1 tablespoon balsamic vinegar
8 cups shredded romaine lettuce
1½ cups halved cherry tomatoes
¼ cup chopped fresh mint

Directions:

1. For the rosemary salt, combine chopped rosemary and salt on a cutting board and chop together. Stir in pepper; transfer to a small bowl, and set aside.

2. For the mashed ‘potatoes’, place the cauliflower in a steamer basket and set aside. Place potatoes in a saucepan large enough to fit steamer basket, add cold salted water to cover by about 2 inches, bring to a boil, reduce heat. Set steamer basket over boiling water, cover, and steam 15 minutes while simmering potatoes until tender.

3. Transfer cauliflower to a food processor, add the buttermilk, and ¼ cup of the milk, and puree until very smooth, about 2 minutes.

4. Meanwhile, drain potatoes, return to the saucepan, and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, ¼ cup milk, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.

5. Heat a grill or grill pan. Sprinkle the steak on both sides generously with the rosemary salt, pressing it into the meat. Grill the steak 4 minutes on one side. Turn, and grill 3 to 4 more minutes. Remove to a plate and let stand 5 minutes. Thinly slice the beef against the grain. Add the vinegar to the pan and stir to incorporate any pan juices.

6. To serve, make a bed of lettuce on each of four plates. Arrange one-quarter of the steak slices on top of the lettuce. Spoon on some of the cauliflower mashed potatoes. Scatter tomatoes all over, drizzle with the balsamic-meat juices, and garnish with chopped mint.

Serves 4

Per serving
Calories 410
Total Fat 11g
Protein 40g
Carb 36g
Sodium 10mg

Easy Cheesy Chicken Casserole

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Ingredients:

Vegetable cooking spray
4 skinless, boneless chicken breast halves
1 cup sliced fresh mushrooms
10-3/4 cups (1 can) condensed cream of celery soup
15 ounces canned peas, drained
2 cups cooked instant white rice
10-3/4 ounces (1 can) condensed cream of mushroom soup
2 cups shredded mozzarella cheese


Directions:

1. Preheat oven to 350°F.

2. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute.

3. Add the chicken and cook for 15 minutes or until well browned and cooked through, turning often.

4. Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Top with the mushrooms.

5. Spoon the celery soup over the mushrooms. Top with the peas and rice.

6. Spoon the mushroom soup over the rice. Sprinkle with the cheese.

7. Bake for 20 minutes or until the mixture is hot and bubbling.

Sesame Chicken with Broccoli

Sesame Chicken with Broccoli

Ingredients:

5 tablespoons reduced-sodium soy sauce
4 teaspoons toasted sesame oil
5 teaspoons honey
1¼ pounds skinless, boneless chicken breasts, cut into 1-inch chunks
2 tablespoons canola oil
1 small head broccoli, cut into florets
2 scallions, thinly sliced, 2 tablespoons greens reserved
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 ½ cups low-sodium chicken broth
4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
3 tablespoons toasted sesame seeds
Cooked brown rice, for serving (optional)

Directions:

1. In a medium bowl, whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, and 2 teaspoons honey.

2. Add the chicken, toss to coat, and marinate for 20 minutes.

3. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat.

4. Remove the chicken from the marinade with a slotted spoon and discard the marinade.

5. Add half of the chicken to the pan and cook until browned and cooked through, turning once or twice, about 6 minutes. Transfer the chicken to a large serving platter.

6. Repeat with 2 more teaspoons of canola oil and the remaining chicken. Transfer to the serving plate.
 
7. Add the broccoli to the pan along with 2 tablespoons water, cover and steam for 4 minutes.

8. Create a hole in the broccoli by pushing it aside and heat the remaining 2 teaspoons canola oil in the skillet over medium-high heat. Add the scallions, ginger, and garlic and cook, stirring until fragrant, 1 to 2 minutes.

9. In a small bowl, whisk together the broth, the remaining 2 tablespoons soy sauce, the remaining 3 teaspoons honey, the cornstarch, vinegar, and chili paste until the cornstarch and honey are dissolved. Add the mixture to the pan and cook, stirring, until the mixture is thickened and darkened in color, 2 to 3 minutes.

10. Stir in the remaining 2 teaspoons sesame oil.

11. Pour the sauce and broccoli mixture over the chicken. Sprinkle with the sesame seeds and 2 tablespoons scallion greens. Serve with brown rice, if desired.

Serves 4

Per serving
Calories 410
Total Fat 18g
Sat 3g
Protein 36g
Carb 29g
Fiber 4g
Cholesterol 90mg
Sodium 730mg

Pizza Sticks

 Pizza Sticks

Ingredients:

8 ounces turkey Italian sausage links
2 cups whole fresh mushrooms
2 cups cherry tomatoes
1 medium onion, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
30 slices turkey pepperoni (2 ounces)
1 tube (10 ounces) refrigerated pizza crust
1½ cups (6 ounces) shredded part-skim mozzarella cheese
1¼ cups pizza sauce, warmed

Directions:

1. In a large nonstick skillet, brown the sausage over medium heat until no longer pink; drain. When cool enough to handle, cut sausage into 20 pieces.

2. On 10 metal or soaked wooden skewers, alternately thread sausage, vegetables, and pepperoni.

3. Unroll the pizza dough onto a lightly floured surface; cut widthwise into ten 1-inch wide strips. Starting at the pointed end of a prepared skewer, pierce skewer through one end of dough strip and press dough against last ingredient on the skewer. Spiral-wrap dough strip around skewer, allowing vegetables and meat to peek through. Wrap the remaining end of dough strip around skewer above the first ingredient. Repeat with remaining dough strips and prepared skewers.

4. Arrange the kabobs on a baking sheet coated with nonstick cooking spray. Bake at 400°F for 10 to 12 minutes or until the vegetables are tender and pizza crust is golden. Immediately sprinkle with cheese. Serve with pizza sauce.

Serves 5

Per serving
Calories 400
Total Fat 13g
Sat 5g
Protein 28g
Carb 42g
Fiber 4g
Cholesterol 58mg
Sodium 1,208mg

Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat

Cheesy Chicken Macaroni

Cheesy Chicken Mac and Cheese

Ingredients:

1½ cups elbow macaroni
12 ounces skinless, boneless chicken breasts halves, cut into 1-inch pieces
¼ cup finely chopped onion
1 (6.5 ounce) container semisoft cheese with garlic and herb
1 ⅔ cups fat free milk
1 tablespoon all-purpose flour
¾ cup shredded reduced-fat cheddar cheese
2 cups fresh baby spinach
1 cup cherry tomatoes, halved

Directions:

1. Cook macaroni according to package directions, omitting any salt; drain.

2. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add chicken and onion; cook for 4 to 6 minutes or until chicken is no longer pink and onion is tender, stirring frequently.

3. Remove skillet from heat and stir in semisoft cheese until melted.

4. In a medium bowl, whisk together milk and flour until smooth. Add to chicken mixture; cook and stir over medium heat until thickened and bubbly.

5. Stir in cheddar cheese until melted.

6. Add cooked macaroni and spinach; cook and stir for 1 to 2 minutes or until heated through and spinach begins to wilt.

7. Stir in tomatoes. Serve immediately.

Serves 5

Per serving
Calories 369
Total Fat 12g
Sat 7g
Protein 33g
Carb 33g
Fiber 4g
Cholesterol 85mg
Sodium 393mg

Buffalo Chicken Tenders

Buffalo Chicken Tenders

Ingredients:

Nonstick cooking spray
½ cup broken reduced-fat shredded wheat crackers
½ cup broken honey wheat pretzel rods
¼ teaspoon cayenne pepper
2 eggs
¼ cup fat-free milk
1½ pounds chicken breast tenderloins
⅓ cup light mayonnaise
¼ cup crumbled blue cheese
1 garlic clove, minced
½ cup buffalo sauce
Celery sticks

Directions:

1. Preheat oven to 425°F.

2. Line a 15x10x1-inch baking pan with foil; coat foil with cooking spray. Set pan aside.

3. Place crackers in a food processor, cover and process until coarsely ground.

4. Add pretzels to food processor, cover and process until pretzels are coarsely ground.

5. Transfer pretzel mixture to a shallow dish; stir in cayenne pepper.

6. In another shallow dish whisk together eggs and 2 tablespoons milk.

7. Dip chicken into egg mixture, allowing excess to drip off. Dip chicken into crumb mixture, turning to coat. Arrange chicken in prepared pan.

8. Lightly coat breaded chicken with cooking spray. Bake for 10 to 15 minutes or until no longer pink.

9. Meanwhile, for blue cheese dip, in a small bowl stir together mayonnaise, blue cheese, the remaining 2 tablespoons milk, and the garlic. Serve chicken tenderloins with blue cheese dip, buffalo sauce, and celery sticks.

Serves 4

Per serving
Calories 265
Total Fat 10g
Sat 2g
Protein 31g
Carb 12g
Fiber 1g
Cholesterol 145mg
Sodium 444mg

Mexican Lasagna Recipe

Mexican-Lasagna

Ingredients:

3 Tablespoons olive oil
2 pounds ground chicken breast
2 Tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn
salt
8 (8 inch) soft corn or flour tortillas
2 1/2 cups shredded Cheddar cheese
sliced black olives for topping

Directions:

1. Preheat oven to 425 degrees F.

2. Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.

3. Add ground chicken and season with chili powder and cumin. Brown the meat (about 5 minutes).

4. Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.

5. Coat a shallow baking dish with remaining Tablespoon of olive oil.

6. Cut the tortillas in quarters for easy layering.

7. Start with a layer of the meat mixture, then layer with tortillas and then cheese.Repeat for a second layer, ending with cheese.

8. Bake lasagna 12 to 15 minutes until cheese is slightly browned.

9. Remove from oven, top with sliced black olives and serve.

 

 

Cheesy Shell Lasagna

 Cheesy Shell Lasagna

Ingredients:

1½ pounds lean ground beef
2 medium onions, chopped
1 garlic clove, minced
1 (14½ ounce) can stewed tomatoes, chopped
1 (14 ounce) jar meatless spaghetti sauce
1 (4 ounce) can mushroom stems and pieces, undrained
8 ounces uncooked small shell pasta
2 cups reduced-fat sour cream (16 ounces)
11 sliced reduced-fat provolone cheese (8 ounces)
1 cup shredded part-skim mozzarella cheese (4 ounces)

Directions:

1. In a nonstick skillet, cook the beef, onions, and garlic over medium heat until meat is no longer pink; drain.

2. Stir in tomatoes, spaghetti sauce, and mushrooms. Bring to a boil. Reduced heat; simmer, uncovered, for 20 minutes.

3. Meanwhile, cook pasta according to package directions; drain.

4. Place half of the pasta in an ungreased 13x9x2-inch baking dish. Top with half of the meat sauce, sour cream, and provolone cheese. Repeat layers. Sprinkle with mozzarella.

5. Cover and bake at 350°F for 35 to 40 minutes. Uncover; bake 10 minutes longer or until cheese begins to brown. Let stand for 10 minutes before cutting.

Serves 12

Per serving
Calories 346
Total Fat 15g
Sat 8g
Protein 27g
Carb 29g
Fiber 2g
Cholesterol 50mg
Sodium 515mg
Diabetic Exchanges: 3 lean meat, 1½ starch, 1 vegetable, 1 fat

Ranch Ham and Cheese Pasta

 Ranch Ham and Cheese Pasta

Ingredients: 

1 (16 ounce) package penne
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup fat-free milk
2 teaspoons dried parsley flakes
1 teaspoon garlic salt
1 teaspoon salt-free lemon-pepper seasoning
½ teaspoon garlic powder
½ teaspoon dried minced onion
½ teaspoon dill weed
¼ teaspoon onion powder
⅛ teaspoon pepper
1 cup (8 ounces) reduced-fat sour cream
2 cups cubed fully cooked lean ham
1½ cups shredded reduced-fat Mexican cheese blend
¼ cup shredded Parmesan cheese

Directions:

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a Dutch oven, melt butter; whisk in flour until smooth.

3. Gradually add milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Reduce heat; fold in sour cream until blended. Add ham and pasta; cook and stir until heated through.

5. Remove from heat; stir in Mexican cheese blend until melted. Sprinkle with Parmesan and serve.

Serves 10

Per serving
Calories 306
Total Fat 9g
Sat 5g
Protein 20g
Carb 38g
Fiber 2g
Cholesterol 27mg
Sodium 612mg

Diabetic Exchanges: 2½ starch, 2 lean meat

Pretzel Schnitzel

 Pretzel Schnitzel

Ingredients:

½ cup fat-free milk
½ cup egg substitute
1 cup crushed unsalted pretzels (about 3 ounces)
½ teaspoon pepper (coarsely ground preferred)
¼ teaspoon salt
Cooking spray
2 teaspoons olive oil plus 2 teaspoons, divided use
1 (1 pound) pork tenderloin, all visible fat discarded, quartered, pounded 7x4-inch pieces
2 medium lemons, halved

Directions:

1. Preheat the oven to 250°F.

2. Pour the milk into a shallow dish or pie pan. Pour the egg substitute into a separate shallow dish or pie pan. Put the pretzel crumbs on a large plate. Stir the pepper and salt into the crumbs. Set the dishes and the plate in a row, assembly-line fashion.

3. Lightly spray a large skillet with cooking spray. Pour in 2 teaspoons oil, swirling to coat the bottom. Heat over medium-high heat.

4. Meanwhile, dip 1 piece of pork in the milk, turning to coat. Let any excess drip off. Dip in the egg substitute, turning to coat. Let any excess drip off. Dip in the crumbs, turning to coat. Gently shake off any excess crumbs. Place the pork in the skillet. Repeat with the second piece of pork. Cook for 3-4 minutes, or until the coating is crisp. Turn over. Cook for 2 to 3 minutes, or until the coating is crisp and the pork is no longer pink in the center. Transfer to oven-safe platter. Put in the oven to keep warm. Repeat the process with the remaining 2 pieces of pork.

5. Just before serving, squeeze the lemon over the pork.

Serves 4

Per serving
Calories 258
Total Fat 8g
Sat 2g
Protein 25g
Carb 21g
Fiber 1g
Cholesterol 59mg
Sodium 246mg

Diabetic Exchanges: 3 lean meat, 1½ starch

Easy Baked Chicken Parmesan
alt    

Ingredients:

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup milk
2 eggs
3/4 cup Cream of Wheat Cereal (any type), uncooked
3/4 cup grated Parmesan cheese
4 boneless skinless chicken breasts
1/4 cup olive oil
2 cups pasta sauce, divided
1-1/2 cups shredded mozzarella cheese, divided


Directions:

1. Preheat oven to 375°F.

2. Blend flour, salt and pepper in shallow bowl; set aside.

3.  Combine milk and eggs in second shallow bowl; set aside.

4. Blend Cream of Wheat and 3/4 cup Parmesan cheese in third shallow bowl; set aside.

5. Heat oil in large skillet over medium heat. Flatten chicken breasts slightly to uniform thickness.

6. Dip each chicken breast into flour mixture, covering both sides evenly; shake off excess flour.

7. Dip into egg mixture, covering both sides evenly. Dip into Cream of Wheat mixture, covering both sides evenly; shake off excess coating.

8.Place chicken into skillet. Cook 4 minutes or until edges begin to brown. Turn chicken over and cook 5 minutes longer until lightly browned.

9. Remove chicken from skillet.

10. Spread 1 cup pasta sauce in bottom of casserole dish; place chicken on top.

11. Sprinkle 3/4 cup mozzarella cheese over chicken and top with remaining 1 cup pasta sauce. Sprinkle on remaining 3/4 cup mozzarella cheese.

12. Bake 20-25 minutes. Remove from oven and garnish with Parmesan cheese, if desired.

Easy Dinner Calzones

Easy Dinner Calzones

Ingredients:

3/4 pound ground beef
1/4 cup chopped onion
2 cloves garlic, minced
2 cups pizza sauce, divided
1 teaspoon Italian seasoning
1 (11 -ounce) can refrigerated French bread loaf
4 (1 -ounce) mozzarella cheese slices
Nonstick cooking spray
Grated Parmesan cheese

Directions:

1. Cook ground beef, onion, and garlic in a large skillet over medium heat until ground beef is no longer pink. Drain and return to skillet.

2. Stir in 1 cup of the pizza sauce and the Italian seasoning.

3. Preheat the oven to 400°.

4. Unroll the French bread loaf onto a lightly floured surface. With a lightly floured rolling pin, roll dough into a 16" square.

5. Cut into 4 squares. Transfer dough squares to a lightly greased baking sheet.

6. Spoon ground beef mixture evenly into center of each square.

7. Top each square with a slice of mozzarella cheese.

8. Fold dough over mixture to form a triangle, pressing edges to seal. Coat triangles with cooking spray and sprinkle with Parmesan cheese.

9. Bake at 400° for 12 to 15 minutes or until browned. Serve with remaining warmed pizza sauce as topping or for dipping and a tossed salad. Makes 4 servings.

Try these similar recipes:

Broccoli and Cheese Calzones

Ham and Cheese Stromboli

 

 

Southwest Bacon Burgers

 Southwest Bacon Burger

Ingredients: 

1 (1 pound) package ground sirloin patties (4 patties)
2 teaspoons salt-free southwest sweet and spicy seasoning
¼ cup nonfat mayonnaise
¼ cup chunky salsa
2 tablespoons bacon bits
4 lettuce leaves
4 (2 ounce) hamburger buns with sesame seeds
4 thin slices sweet onion
4 slices tomato

Directions:

1. Rub both sides of sirloin patties with barbecue rub.

2. Place patties on grill over medium-hot coals; grill, covered, 6 minutes on each side or until done.

3. While meat cooks, combine mayonnaise, salsa, and bacon bits.

4. Place lettuce leaves on bottom halves of buns; place patties on lettuce. Top with onion, tomato, 2 tablespoons mayonnaise mixture, and remaining bun halves.

Serves 4

Per serving
Calories 402
Total Fat 12g
Sat 4g
Protein 33g
Carb 39g
Fiber 2g
Cholesterol 100mg
Sodium 541mg

Diabetic Exchanges: 4 lean meat, 2½ starch

Impossible Broccoli Cheese Pie

Impossible Broccoli Cheese Pie
Ingredients:

1 10-12 ounce bag thawed broccoli florets
1 1/2 cups shredded cheddar cheese  
1 medium onion, chopped
6-8 white mushroom caps, sliced
1 cup Bisquick baking mix
1/4 teaspoon salt
1/2 teaspoon garlic
5 eggs, beaten
2 cups milk

 

Directions:

1. Preheat oven to 350 degrees F. Spray 9x13 inch baking dish with non-stick cooking spray.

2.Layer broccoli, cheese, raw onion and mushroom in dish.

3. Mix Bisquick, salt, garlic and eggs. Beat well.

4. Add milk and stir until smooth.

5. Pour over mixture in dish.

6. Bake, covered, for 35 minutes.

Quick and Easy 30 Minute Pork Meals

30 Minute Pork


Quick and easy 30 minute pork meals bring the flavor of ham, sausage, bacon and other types of pork to the table in no time. Every dish has side dishes as part of the main dish or separately, and the entire meal is done in 30 minutes from start to finish. You'll love the substitutes for expensive takeout, and the Sunday dinner type meals scaled down to a reasonable time. Dinner...it's easy!

 

 

 

Quick and Easy 30 Minute Chicken Meals

30 Minute Chicken


Quick and easy 30 minute chicken meals are delicious home cooked complete dinners, done quick.

With a variety of flavors, there's plenty of 30 minute chicken recipes for every family. If you're trying to spend time with your family instead of sitting in a drive-thru line, these are the homecooked meals for you.

 

Quick and Easy Chicken

30 Minute Chicken Meals


Coca-Cola Chicken with Herbed Potatoes

Skillet Chicken Mac and Cheese

Easy Sweet and Sour Chicken

Turkey Cobb Roll Ups

Chicken and Kielbasa Couscous

Chicken and Peas with Egg Noodles

Monterey Chicken Baby Red Potatoes

Pepperoni Chicken and Spaghetti

Super Quick Chicken Pot Pie

Pecan Chicken Sweet Potatoes Apples

Easy Garlic Chicken

Lemon Chicken and Noodles

Chicken Focaccia Sandwiches

Sesame Chicken and Rice

Buttermilk Fried Chicken with Creamed Corn

Broccoli Chicken Potato Parmesan

Chicken and Stuffing Skillet

Cornbread Chicken Pot Pie

Chicken and Peppers Pie

Crunchy Chicken Cheddar Broccoli Bake

Skillet Chicken Parmesan with Pasta Twists

Chicken in Orange Sauce over Fluffy Rice

Ranch Chicken Tenders with Cheese Fries

Quick and Easy Chicken and Dumplings

Creamed Chicken and Biscuits

Chicken with Potatoes and Tomatoes

Chicken Wellington and Garlic Broccoli

Skillet Chicken with Yellow Rice

Brown Sugar Chicken with Sweet Potatoes

Rosemary Chicken and Vegetables


Ranch Chicken Sandwiches and Beans

Mexican Skillet Chicken with Corn Muffins

Chicken Piccata and Corn on the Cob

Parmesan Dijon Chicken and Garlic Broccoli

Chicken and Broccoli Alfredo

Italian Chicken with Pasta

Chicken Enchilada Casserole

Chicken and Noodles in a Bread Bowl

30 Minute Mexican Lasagna

Monterey Jack Chicken and Rice Casserole

Kid-Friendly Cheesy Sausage Ziti

Easy Cheesy Chicken Casserole

Crispy Baked Salsa Chicken

Chinese Take-Out Chicken & Broccoli

Mediterranean Chicken and Pasta

Italian Chicken Parmesan Stromboli

Easy Baked Chicken Parmesan

Creamy Chicken Stuffed Pastry

Chicken Green Bean and Rice Skillet Dinner

Super Easy Chicken à la King

Lemon Broccoli Chicken

Hearty Chicken and Noodle Casserole

Crispy Mexican Chicken

Cocoa Coffee Chicken with Salsa Mole

Chicken Pasta Alfredo

Lemon Chicken Orzo Soup

Pizza Sticks

Chicken Meatball Subs

Cheesy Chicken Macaroni

Lightened Up Sesame Chicken and Broccoli

Buffalo Chicken Tenders

 

 

 

Quick and Easy 30 Minute Beef Meals

30 Minute Beef


Quick and easy 30 minute beef meals our way means the entire meal is done in 30 minutes (or less). Not 30 minutes cooking time for the main dish, not prep time excluded...dinner done in 30 minutes. Beef is family friendly in so many ways.

We leaned more towards ground beef because it's what our own kids enjoy more often than other types of beef, and our families are our test kitchen. With 23 of us eating these meals you can be confident they passed a tough review board. We hope your family enjoys them as much as we do.

Quick and Easy Beef

30 Minute Beef Meals


Easy Dinner Calzones

Beef Potato Burgers and Corn on the Cob

Pizza Smothered Baked Potatoes

Grilled Cheese Roast Beef Sandwiches

Sloppy Joe Casserole

Bacon Wrapped Patties and Green Beans

Biscuit Beef Pockets and Parmesan Noodles

Muffin Sized Meatloaves and Garlic Potatoes

Tater Tot Tacos

Stuffed French Bread Cheeseburger Dinner

Meatball Hero Sandwiches

Overstuffed Peppers Mexican Style

Hearty Chili Cheese Fries

Sloppy Joe Kiddie Cars

Homestyle Beef Pan Pizza

Mexican Beef and Rice Casserole

Cheesesteak Pockets

Cheddar Burger Mashed Potato Bake

Layered Taco Salad

Beef and Beer Sliders with Waffle Fries

Broccoli Beef Stir Fry

Easy Shepherds Pie

Fiesta Beef Enchilada Skillet

Italian Mini Meatloaves and Vegetable Pasta

Wagon Wheel Beef Pasta

Southwest Bacon Burgers

Oriental Steak Skewers

Cheesy Shell Lasagna

Beef Sirloin with Fall Vegetables

 

 

 

Quick and Easy 30 Minute Pasta and Seafood Meals

30 Minute Pasta and Seafood


Quick and easy 30 minute pasta and seafood meals are great for those meatless Mondays, fishy Fridays, or any day in between that your family wants something other than meat with dinner. Pasta is quick and easy, and so much more than spaghetti with bottled sauce with these recipes. The seafood recipes are family friendly so that even the littler family members won't turn their noses up at the thought of something more "adult". Our families love all of these recipes, we hope you do too.

 

 

 

 

 

 

Ziti Alfredo with Vegetables

 Ziti Alfredo with Vegetables

Ingredients:

1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
8 ounces uncooked ziti
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup fat-free milk
1½ cups fat-free half-and-half cream
1 cup shredded Parmesan
2 teaspoons Italian seasoning
¼ teaspoon salt
Dash white pepper
Dash ground nutmeg
1 (14½ ounce) can Italian diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Directions:

1. In a small saucepan, sauté onion and garlic in oil until tender; set aside.

2. Cook pasta according to package directions.

3. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk. Stir in cream; bring to a boil over medium-low heat. Cook and stir for 2 minutes or until thickened.

4. Reduce heat; add the Parmesan, Italian seasoning, salt, pepper, and nutmeg. Stir until cheese is melted. Add the tomatoes, spinach, and onion mixture; heat through. Drain pasta; toss with vegetable mixture.

Serves 8

Per serving
Calories 264
Total Fat 8g
Sat 4g
Protein 13g
Carb 35g
Fiber 3g
Cholesterol 16mg
Sodium 488mg

Diabetic Exchanges: 1½ starch, 1½ fat, 1 vegetable, ½ fat-free milk

Pork and Pears in Peppercorn Sauce

Pork and Pears in Peppercorn Sauce

Ingredients:

2 medium pears, cored and sliced
1 cup orange juice, plus more if necessary
1 tablespoon cooking oil
4 (3 ounces each) boneless pork loin chops, about 1 inch thick
1 tablespoon all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon whole black peppercorns, crushed
¼ teaspoon nutmeg

Directions:

1. In a medium saucepan, cook pear slices, covered, in orange juice for 5 to 7 minutes or until tender. Remove with a slotted spoon, reserving liquid. Cover pears; keep warm.

2. Measure liquid, and if necessary, add additional orange juice to equal 1 cup. Set liquid aside.

3. In a large skillet, heat cooking oil over medium-high heat. Add pork; reduce heat to medium.

4. Cook, uncovered, for 10 to 12 minutes or until no longer pink. Remove chops from skillet and keep warm, reserving the drippings in the skillet.

5. For the sauce, stir flour into the reserved drippings. Stir in the 1 cup reserved juice, mustard, peppercorns, and nutmeg. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

6. To serve, place chops on individual plates, arrange pear slices on top, and spoon sauce on top.

Serves 4

Per serving
Calories 231
Total Fat 10g
Sat 2g
Protein 13g
Carb 24g
Fiber 3g
Cholesterol 38mg
Sodium 127mg

Beef Sirloin with Fall Vegetables

Beef Sirloin with Fall Vegetables

Ingredients:

8 ounces parsnips, peeled and cut into ½-inch thick slices (2 to 3 medium)
8 ounces turnips, peeled and cut into ½-inch pieces (1 medium)
2 medium carrots, cut into ½-inch slices (1 cup)
12 ounces boneless beef sirloin, cut 1-inch thick
2 garlic cloves, minced
1 teaspoon dried thyme, crushed
1 teaspoon grated gingerroot
⅛ teaspoon pepper
Dash ground cloves
¼ cup snipped chutney

Directions:

1. Place a steamer basket in a large saucepan with ½ inch water; heat to boiling. Add parsnips, turnips, and carrots to basket; cover and steam for 12 to 15 minutes or till vegetables are crisp-tender.

2. Meanwhile, cut meat into 4 serving-size pieces. Combine garlic, thyme, gingerroot, pepper, and cloves; rub over both sides of meat.

3. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 12 minutes for rare or 13 to 17 minutes for medium doneness, turning meat once.

4. Discard the water for the vegetables and place vegetables in a bowl, add chutney, stirring to coat. Serve with the meat.

Serves 4

Per serving
Calories 260
Total Fat 8g
Sat 3g
Protein 21g
Carb 27 g
Fiber 6g
Cholesterol 57mg
Sodium 101mg