Taste of Home Busy Family Favorites: 363 30-Minute Recipes
Format: PDF / Kindle (mobi) / ePub
This Taste of Home cook book is designed with busy lives in mind and contains 363 thirty-minute recipes that will help you prepare healthy snacks and delicious and nutritious meals quickly.
"Hey, Mom. I'm hungry! What do we have to eat?"
It's the shout from down the hall that can stress out the time-starved cook. Not to worry. You can save time-and your sanity-with Taste of Home Busy Family Favorites. This collection of 363 family-pleasing recipes will help you stock up on homemade snacks and get a delicious dinner on the table fast. There is also a chapter on breakfast that appeals to hurried households, and appetizers to keep kids quiet while you prepare dinner.
Try tempting dishes such as:
- Tortellini Soup
- Italian Patty Melts
- Pork Chops with Apple Dressing
- Apricot Chicken Drumsticks
- Best Chicken 'n' Biscuits
- Fantastic Fish Tacos
- Potato Wedges
- Creamed Corn with Bacon
- Banana Split Shortcake
- Gingersnap Pears
Each recipe features a short ingredient list, simple prep techniques and easy cooking methods. Plus, there are over 200 full-color tempting photos!
skillet. Add the onion, green pepper and mushrooms. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, Italian seasoning and chili powder. Bring to a boil. Reduce the heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions; drain. Serve sausage mixture over pasta; sprinkle with cheese. Yield: 6 servings. Dijon-Crusted Chicken Breasts Jacqueline Correa • Landing, New Jersey If you’re craving
mayonnaise, cashews, onions, pimientos, green pepper, sour cream, vinegar and salt. Pour over tuna and toss to coat. Serve with chow mein noodles. Yield: 6 servings. Chicken Pesto Wraps Gary Phile • Ravenna, Ohio This makes a really quick meal for us. My wife likes to add a dollop of sour cream in her sandwich, and I sometimes use tomato basil sauce. 1/2 pound ground chicken 1 tablespoon canola oil 1/4 cup sun-dried tomato pesto 4 flour tortillas (8 inches), warmed 1/2 cup shredded
Red Snapper Josephine Piro • Easton, Pennsylvania This entree is both time-saving and nutritious. Seasoned with spices and served with a zesty sauce, it’s a frequently served dinner at our house. 1 teaspoon lemon-pepper seasoning 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1/8 teaspoon cayenne pepper 4 red snapper fillets (6 ounces each) 2 teaspoons olive oil, divided 1/2 medium sweet red pepper, julienned 3 green onions, chopped 1 garlic clove, minced 1 can (14-1/2 ounces)
minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives. Yield: 4 servings. Fish Stick Sandwiches Cherie Durbin • Hickory, North Carolina Make the most of convenient frozen fish sticks with these fun, family-pleasing sandwiches. My mom whipped these up whenever she wanted fish in a hurry. 1/4 cup butter, melted 2 tablespoons lemon juice 1 package (11.4 ounces) frozen
tablespoons white baking chips 3 tablespoons milk chocolate chips 1 tube (8 ounces) refrigerated crescent rolls Confectioners’ sugar, optional In a small bowl, combine the first three ingredients. Separate crescent dough into eight triangles. Place triangles on a work surface with the short edge toward you. For each bundle, place 1 tablespoon of chips in the center of each triangle. Bring top point over chips and tuck underneath dough. Fold side points over top, pressing to seal. Place on an