30-Minute dinners for busy women
Quick and easy dinner ideas
Quick herb crusted chicken
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 1/4 cups dry whole wheat bread crumbs
- 3 to 4 fresh basil leaves, rolled tight and thinly sliced crosswise
- 3 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Pinch of finely crushed red pepper flakes
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 boneless, skinless chicken breast halves, gently pounded to even thickness
- Preheat oven to 450 degrees F and grease a baking sheet.
- In a small saucepan over medium heat, heat butter and olive oil, swirling pan, until butter is melted. Brush chicken pieces on both sides with melted butter mixture.
- In a shallow dish, mix together bread crumbs, herbs, red pepper, salt, and pepper; coat chicken pieces on both sides with bread crumb mixture. Place chicken pieces on the prepared baking sheet and spray breasts with cooking spray.
- Place chicken in the oven for 15 to 20 minutes, or until cooked through and bread crumbs are golden.
Whole wheat penne with prosciutto, artichoke hearts, and peas
- 8-ounces whole wheat penne
- 1 tablespoon olive oil
- 4 paper-thin slices prosciutto, coarsely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chopped sundried tomatoes packed in olive oil, drained
- 3/4 cup marinated artichoke hearts, coarsely chopped
- 1 cup fresh peas or frozen, thawed
- 2 tablespoons finely chopped fresh parsley
- Salt and freshly ground black pepper
- Freshly shaved Parmesan
- Cook penne in a large pot of salted water according to package directions. Drain pasta but reserve about 1/2 cup of the pasta water.
- Meanwhile, in a large skillet over medium heat, heat oil and cook prosciutto, stirring often, for 3 to 4 minutes; stir in garlic and cook, stirring, for 1 minute.
- Add wine to deglaze pan, and use a spatula to scrape up any browned bits on the bottom of the pan.
- Add sundried tomatoes and artichoke hearts and cook, stirring occasionally, for 2 to 3 minutes; stir in peas and heat through.
- Add pasta to skillet and toss to coat; stir in enough reserved pasta water to moisten pasta; season with salt and pepper and serve warm garnished with Parmesan.
Pan sautéed tilapia with garlic almonds
- 2 tablespoons olive oil, divided
- 1/3 cup sliced almonds
- 3 garlic cloves, thinly sliced
- 1/2 cup milk
- 1 egg, lightly beaten
- 1/3 cup white whole wheat flour
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 4, 4-ounce tilapia fillets
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped fresh parsley
- Heat 1 tablespoon oil in a small saucepan over medium heat; stir in almonds and garlic and cook, stirring often, for 1 to 2 minutes; set aside.
- In a shallow dish, whisk together milk and egg. In a second shallow dish, stir together flour, salt, and pepper.
- Dip tilapia in the milk mixture, then in the flour mixture, shaking off any excess flour.
- Heat the remaining oil in a large nonstick skillet over medium heat; add fish and cook for 4 to 5 minutes; flip and continue to cook for 4 to 5 minutes, or until fish is cooked through.
- Return the almond-garlic sauce to the stove over medium heat; stir in lemon juice and cook until heated.
- Place tilapia on a serving platter or individual plates; pour garlic almond sauce over the fish and garnish with parsley to serve.