Quick And Easy Recipes

When you are busy, but still want to put a good meal on the table, it’s good to have a few quick and easy recipes to fall back on.  Here are a few examples of meals you can whip up in a flash and everyone can enjoy them.  These recipes won’t take very long to prepare and they will taste great.

Ravioli

1 16-ounce bag frozen Ravioli

1 jar Spaghetti Sauce

Prepare frozen ravioli according to package directions.  Drain and toss with small amount of olive oil to avoid sticking.  Toss ravioli with heated spaghetti sauce.  Sprinkle generously with parmesan cheese and serve.  Delicious when paired with a simple tossed salad and some garlic bread.

Creamy Chicken Stew

3/4-pound small red potatoes, quartered

2 Tablespoons water

1 Tablespoon oil

1-pound boneless skinless chicken breasts, cut into bite size pieces

1 10 ¾ ounce can condensed cream of chicken soup

¼ cup zesty Italian salad dressing

2 cups frozen stew vegetables

½ cup sour cream

Place potatoes and water in microwave safe dish and cover.  Microwave on high 7 minutes or until fork tender.  Meanwhile, heat oil in large saucepan on medium=high heat.  Add chicken and cook until browned, about 7 minutes, stirring occasionally.

Add potatoes, soup, salad dressing and vegetables to saucepan with chicken.  Bring to boil, cover and reduce heat to medium-low.  Simmer 3 minutes or until chicken is cooked and vegetables are heated through. Stir in sour cream, cook 1 minute or until heated through, stirring occasionally.

Balsamic Pork Tenderloins

2 pork tenderloins (totaling approximately 2 ¼ pounds)

Balsamic vinegar (approximately 3 Tablespoons)

Olive Oil

4 cloves garlic cracked

2 Tablespoons Montreal seasoning or salt and pepper

4 sprigs each finely chopped rosemary and thyme

Preheat oven to 500 degrees F.

Trim silver skin from tenderloins.  Place tenderloins on a non-stick cookie sheet with a rim.  Coat tenderloins with balsamic vinegar, rubbing the vinegar into the meat.  Drizzle tenderloins with olive oil to coat.  Cut small slits into meat and place chucks of cracked garlic in the slits.  Combine steak seasoning or salt and pepper with rosemary and thyme and rub on the meat.  Roast in hot oven 20-25 minutes.  Let meat rest for a few minutes then slice and serve with your favorite vegetable or salad and some crusty bread.  You might even wash and cut some baking potatoes in half and bake them along with the roast.

Stir-Fry Shrimp Scramble

1 Tablespoon oil

2 cloves garlic, minced

½ teaspoon ground ginger

1 8-ounce package frozen peas pods, thawed

4 ounces medium to large fresh or frozen raw shrimp

1 8-ounce can sliced water chestnuts, drained

¼ cup chopped green onions with tops

6 eggs

½ teaspoon salt, optional

Add oil to 10-inch pan or skillet and heat over medium-high heat.  Add garlic and ginger to hot oil and cook until garlic is lightly browned, about 1 to 2 minutes. Add pea pods, shrimp, water chestnuts and onions.  Cook, stirring occasionally, until shrimp turn pink, about 5 to 6 minutes.  Beat together eggs and salt, if desired, until blended.  Pour beaten eggs over vegetables and shrimp.  With pancake turner, gently lift and turn mixture until eggs are finished cooking and no visible liquid egg remains.