A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She Knows.com and "mom" to a furbaby. Wife of a social media ...
Weeknight meals just got easier with these 4 simple (and delicious!) 25-minute recipes
Twenty minutes to make dinner is all I've got these days, and that's while I'm doing three other things at the same time. Even though I'd be happy with a frozen pizza every now and then, I like to have a warm, homemade meal for my hardworking husband. That's why these four meals are lifesavers. Easy, gourmet and delicious — what's not to love?
Who wants to spend their time slaving over the stove after a full day of work, juggling kids or cleaning the house? Instead of takeout or frozen meals, make one of these easy 25-minute classics instead. You might actually get to have that family dinner you've been dreaming of after all.
1. Southwestern rice with chorizo and broccoli rabe recipe
2 tablespoons extra-virgin olive oil, divided
1 onion, chopped
1 cup frozen mixed vegetables
1 cup long-grain white rice
1 can reduced-sodium chicken broth
1 can diced tomatoes, undrained
1 tablespoon Mexican seasoning
2 precooked chorizo sausages, sliced
2 cups broccoli rabe
Salt and pepper
To a large wok over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, add the onion and mixed vegetables, and cook until slightly softened, about 3 minutes. Add the rice, and cook for another 2 to 3 minutes. Add the broth, undrained tomatoes and Mexican seasoning. Bring the mixture to a boil, and then reduce the heat to low.
Cover, and cook for about 20 minutes or until the rice has softened and the liquid has been absorbed.
In another saucepan, heat the remaining olive oil. Add the broccoli rabe and chorizo. Heat for about 4 to 5 minutes or until the broccoli rabe is wilted.
Add the chorizo and broccoli to the rice, mix to combine, and then serve.
2 boneless, skinless chicken breasts, poached and shredded
1 (10 ounce) bag frozen vegetables
10-1/2 ounces cream of mushroom soup
1/3 cup water
1 tablespoon Italian seasoning
1/2 tablespoon crushed red pepper
Salt and pepper
1 (8 count) canister biscuits
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Preheat the oven to 425 degrees F. Grease an 8 x 8-inch glass baking dish with nonstick cooking spray.
In a large bowl, mix together the shredded chicken breasts, vegetables, cream of mushroom soup, water, Italian seasoning and crushed red pepper. Mix in the salt and pepper.
Pour the mixture into the casserole dish. Grease a cookie sheet with nonstick cooking spray, and place the biscuits on the sheet.
Place the biscuits in the oven with the casserole, and bake for about 15 minutes or until the biscuits are golden brown. Cut in 1/2, and top the casserole with the biscuits. Sprinkle with mozzarella cheese, and bake for another 5 - 10 minutes or until the cheese has melted.
Remove the casserole from the oven, and garnish with Parmesan.
3. Spicy sausage marinara over pasta recipe
1-1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1-1/2 cups sliced mushrooms
2 garlic cloves, minced
14 ounces spicy ground pork sausage
18 ounces tomato sauce
1 teaspoon sugar
Salt and pepper
1 tablespoon crushed red pepper
Chopped green onion (about 2 stalks)
Handful basil leaves, chopped
Parmesan, for garnish
To a large skillet over medium-high heat, add the olive oil. Once the oil is hot, add the onion, mushrooms and garlic, and cook until softened and fragrant, about 3 minutes. Add the sausage, and break it up with a spatula. Cook until browned, about 7 minutes. Drain the fat, and return to heat.
Stir in the tomato sauce, sugar, salt, pepper, crushed red pepper and chopped green onion. Reduce the heat to low, and simmer the sauce for about 10 minutes.
Remove from the heat, and stir in the basil. Pour over the pasta, and garnish with Parmesan cheese.
4. Tuna, nectarine and olive salad recipe
2 cans tuna (in water), drained
1 (15 ounce) can chickpeas, drained
1 plum tomato, chopped
1/2 cup pitted Kalamata olives
4 cups baby arugula
1 nectarine, sliced
1/4 cup feta cheese
2 stalks green onion, chopped
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Salt and pepper
In a large bowl, mix together the tuna, chickpeas, tomato and olives.
Separate the arugula into 4 bowls, and top with tuna-chickpea mixture. Top each salad with a few slices of nectarine, 1 tablespoon of feta cheese and a few sprinkles of green onion.
In another bowl, whisk together the olive oil, lemon juice, salt and pepper. Drizzle the dressing over each salad.