Friday, September 16, 2011

Less than 30mins Weekday Life Saver Recipes

Tortellini Soup
recipe image
1 (19 ounce) package
Italian Sausage, cut into bite-sized pieces
8 ounces dried cheese tortellini
3 (14 ounce) cans reduced sodium
chicken broth
1 (10 ounce) package frozen green
1. In large saucepan over medium heat, brown sausage. Add tortellini, chicken broth and green beans. Bring to a boil. Reduce heat to low, and simmer 10 to 12 minutes or until pasta is tender and sausage is cooked through.

Chicken Dinner with Chick peas


  • 1/3 cup olive oil
  • 4 cloves garlic
  • 2 tablespoons paprika: smoked, spicy, or a blend of the two
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup chopped fresh cilantro or parsley
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 1 whole chicken, about 3 pounds, cut into 10 pieces
  • 2 cans garbanzo beans or white beans, drained
  • 2 pints cherry or grape tomatoes


  1. Preheat oven to 450 degrees.
  2. Mix the marinade: olive oil, garlic, paprika, cumin, red pepper, cilantro (or parsley), salt, and pepper in a bowl. Using zip-top bags or a large container suitable for marinating, combine marinade, chicken, beans, and tomatoes, ensuring that everything, especially the chicken, is evenly coated with the marinade. Let marinate a few hours, all day, or overnight.
  3. When ready to cook, dump contents into large roasting pan. Roast 20-30 minutes, or until chicken is cooked through and browned, and tomatoes have burst and caramelized.
((Boneless chicken breasts can also be used in this recipe. Cook time in the oven will be about 20 minutes.)

Steak with Balsamic-Mustard Sauce


  • 1 tablespoon olive oil
  • 4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
  • Coarse salt and ground pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup Dijon mustard


  1. Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
  2. Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.

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