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A Working Woman's Dinner
These are dinners which can be prepared in 30 minutes or less.
CHEESY HAM & VEGGIE BAKE
Serve with a tossed green or a fruit salad, and hot rolls for a great meal
in a hurry.
Preparation time: 10 mins
Cooking time: 35 mins
1 package (10-oz.) broccoli, cauliflower and carrot mixture
1 can (10.75-oz.) Cheddar Cheese soup
1/2 cup sour cream
2 cups chopped ham
2 cups cooked rice
1/2 cup soft bread crumbs
1 tablespoon butter, melted
Preheat oven to 350°
Cook veggies according to package directions; drain.
In a large bowl, combine soup and sour cream. Stir in broccoli, ham and
rice. Spoon into 1½-quart baking dish.
Combine bread crumbs and butter in a small bowl and sprinkle over
casserole. Bake 30 to 35 minutes or until thoroughly heated. Serve
CHEESY POTATO & EGG FRITATTA
2 tablespoons vegetable oil
1 large baking potato, peeled and sliced 1/4 inch thick
6 eggs, beaten
1/2cup shredded cheddar cheese
salt and pepper to taste
Heat oil in a large skillet or frying pan over medium high heat. Spread
potato slices across bottom of the pan and cook, turning once, until
golden on both sides. Remove slices from pan and drain.
When all potato slices have been cooked, return them to the pan. Turn
heat to high. Pour on the beaten eggs and season with salt and pepper.
Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to
medium low. Cover pan with a plate and flip pan so that frittata is
turned out onto plate. Slide the frittata back into the pan with the
uncooked side down. Cover and let cook another 2 minutes.
When frittata is finished cooking, remove it from the pan and drain
briefly on paper towels before serving.
The children will love this tasty treat.
Set out the cheese and other fixings and let the whole gang fix for
Preparation time: 12 mins
Cooking time: 6 mins
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 2-inch strips
1-1/4 cups water
1 package (1.5-oz.) Taco Seasoning Mix
8 (10-in.) burrito-size flour tortillas, warmed
Heat vegetable oil in large skillet over medium-high heat. Add chicken;
cook for 3 to 4 minutes or until no longer pink. Add water and
seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4
minutes or until mixture thickens.
Spoon chicken mixture evenly over tortillas. Top with shredded cheddar
cheese, shredded lettuce, chopped green onions, sliced olives and Salsa,
if desired. Fold into burritos.