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category_outlined / Comida & Vinho
30 Minute Dinners30 Minute Dinners

30 Minute Dinners 2013

With busy weeknight schedules in mind, our fast-fix recipes make healthy and delicious dinners easy. These dishes are fresh, quick, inexpensive, use only a few ingredients, and taste great. You'll even find desserts to satisfy your sweet tooth, and delicious foods even the pickiest eaters can't resist.

País:
United States
Língua:
English
Editora:
Meredith Corporation
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NESTA EDIÇÃO

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on the cover

Thai Pork Stir-Fry START TO FINISH: 30 minutes 1/2 cup cooking rice wine 1/3 cup reduced-sodium soy sauce 2 tablespoons water 2 tablespoons fish sauce 1 tablespoon cornstarch 1/2 to 1 teaspoon crushed red pepper 1 tablespoon vegetable oil 1 teaspoon grated fresh ginger 2 cloves garlic, minced 2 bunches baby bok choy, halved or quartered 1 1/2 cups thinly bias-sliced carrots 1 cup green beans cut into 1-inch pieces 1 red or yellow sweet pepper, cut into bite-size strips 1 cup fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed 1/2 cup fresh shiitake mushrooms, stems removed 2 green onions, bias-sliced into 1-inch pieces 1 pound boneless pork loin, thinly sliced Crispy rice noodles or hot cooked rice Chopped dry-roasted peanuts (optional) 1. For sauce, stir together rice wine, soy sauce, the water, fish sauce, cornstarch, and crushed red pepper. Set aside. 2. Pour oil…

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lemon butter chicken breasts

START TO FINISH: 30 minutes 6 skinless, boneless chicken breast halves (1 1/2 to 2 pounds total) 1/2 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons lemon-pepper seasoning 1/3 cup butter 2 lemons, sliced 2 tablespoons lemon juice Hot cooked rice (optional) 1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4-to 1/8-inch thickness. Discard plastic wrap. In a shallow bowl combine flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon-pepper seasoning. 2. In a 12-inch skillet melt butter over medium-high heat. Cook chicken in hot butter, half at a time, about 6 minutes or until no pink remains in chicken, turning once. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until…

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chicken dijonnaise

Dijonnaise is simply a creamy mustard sauce that sounds decidedly more romantic in French. This simple chicken dish is easy enough for a weeknight but nice enough to serve to company. START TO FINISH: 30 minutes 4 skinless, boneless chicken breast halves (about 1 1/4 to 1 1/2 pounds total) 1/4 cup all-purpose flour 1/4 teaspoon ground black pepper 2 tablespoons butter 2 tablespoons chopped green onion (1) 1/3 cup whipping cream 3 tablespoons dry white wine or chicken broth 3 tablespoons Dijon-style mustard Fresh thyme (optional) 1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4-to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture. 2. In a 12-inch skillet melt butter over medium heat. Add…

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from thick to thin

POUND The most common method is to place the meat or poultry between two pieces of plastic wrap and pound it with the flat side of a meat mallet. Be sure to pound from the center out to ensure even thickness. HALVE Thicker pieces of poultry—such as larger chicken breasts or turkey tenderloins—can be cut in half horizontally. Press down lightly on the top of the piece of poultry as you cut all of the way through. SLICE Meats such as pork tenderloin can be sliced into medallions as thin or thick as you like. Cut them as evenly as possible so all of the slices cook in the same amount of time. BUTTERFLY Cut into the piece of meat horizontally, but not all the way through. Open like a book. Flatten the center slightly by pressing…

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chicken and thyme with pasta

START TO FINISH: 30 minutes 4 ounces packaged dried linguine 2 skinless, boneless chicken breast halves (about 8 to 10 ounces total) 1 tablespoon all-purpose flour 2 tablespoons olive oil 1 medium carrot, cut into thin bite-size strips 1 small red or yellow sweet pepper, cut into thin bite-size strips 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup dry Marsala 1 tablespoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1. In a large saucepan cook pasta according to package directions. Drain, reserving 1 cup of the pasta water. Return pasta to saucepan; keep warm. 2. Meanwhile, place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4-to 1/2-inch thickness. Discard plastic wrap. Place flour in a shallow dish; coat chicken with flour. Set…

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turkey steaks with spinach, pears, and blue cheese

START TO FINISH: 20 minutes 2 turkey breast tenderloins (1 to 1 1/4 pounds total) 1 teaspoon dried sage, crushed Salt Freshly ground black pepper 2 tablespoons butter 1 6-ounce bag fresh baby spinach 1 large pear, cored and thinly sliced 1/4 cup crumbled blue cheese 1. Horizontally split turkey tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. 2. In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat. Add turkey; cook for 14 to 16 minutes or until no pink remains (170°F), turning once. Remove turkey from skillet; cover to keep warm. Add spinach to skillet. Cook and stir just until wilted. 3. Meanwhile, in a small skillet melt the remaining 1 tablespoon butter over medium heat. Add pear slices; cook about 5 minutes or until tender, stirring occasionally. 4. Serve…

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