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A Working Woman's Dinner

Updated on March 19, 2012

Quick Fixings


These are dinners which can be prepared in 30 minutes or less.


Serve with a tossed green or a fruit salad, and hot rolls for a great meal

in a hurry.

Estimated Times

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



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


Estimated Times

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.


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