ISO of healthy meals that can be made in 45 minutes or less :)

TIA

Here's a really good one!

Shrimply Divine Pasta

Source: Better Homes and Gardens



Makes 4 main-dish servings
Start to Finish: 20 minutes


Ingredients
6 ounce mafalda noodles (or other pasta)
12 ounce fresh or frozen and thawed medium shrimp, peeled and deveined
1-1/2 teaspoon bottled minced garlic
1 tablespoon olive oil or cooking oil 1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dried basil, crushed
4 cups prewashed (packaged) baby spinach or torn spinach
Finely shredded Parmesan cheese
Freshly ground black pepper or crushed red pepper

Directions
1. Cook pasta according to the package directions. Drain well; keep pasta warm.
2. Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
3. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.




donnac

And another, from Canadian Living 30 Minutes and Light

Orange Hoisin Chicken


4 boned and skinned chicken breast halves -- (1 lb/500g)
pinch pepper
pinch salt
1 tablespoon vegetable oil
1 clove garlic -- minced
1 teaspoon grated orange rind
1/2 cup orange juice
1/4 cup hoisin sauce
pinch hot pepper flakes
carrot curls -- optional
Belgian endive leaves -- optional

Sprinkle chicken with salt and pepper. In nonstick skillet, heat oil over medium-high heat;

cook chicken fro 4 to 5 minutes per side or until golden outside and no longer pink inside. Transfer to plate; keep warm.

Add garlic to skillet; cook for 1 minute.

Combine orange rind and juice, hoisin sauce and hot pepper flakes.

Add to skillet and bring to boil; cook, stirring, for 3 minutes or until thickened slightly.

Return chicken to skillet, turning to coat; heat through.

Slice each breast and serve with sauce spooned over top.

Garnish with carrot curls and belgian endive slices (if using).

Per serving: about 212 cal, 29 g pro, 6 g total fat (1 g sat. fat), 10 g
carb, trace fibre, 68 mg chol, 417 mg sodium. % RDI: 2% calcium, 6% iron, 1%
vit A, 22% vit C, 4% folate.


donnac

One more for you:

Pork Chops With Pear and Ginger Sauce


In this easy saute dish, vinegar and sugar are caramelized in the skillet to make a deep, richly flavored base for the sauce. Ginger adds a spicy note that plays against the mild flavors of pork and pear.

The recipe is from "The Essential EatingWell Cookbook

Four 4-ounce boneless pork chops, 1/2-inch thick, trimmed
Salt and freshly ground pepper to taste
2 teaspoons canola oil (see note)
3 tablespoons cider vinegar
2 tablespoons sugar
2/3 cup dry white wine
1 cup reduced-sodium chicken broth
1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths
One 11/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips ( 1/4 cup)
6 scallions, trimmed and sliced into 1/2-inch lengths
2 teaspoons cornstarch mixed with 2 teaspoons water

Instructions
Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm.
Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine (stand back, as the caramel may sputter) and bring to a simmer, stirring. Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes. Add scallions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.

Makes 4 servings.

Note: Canola oil is available in most supermarkets; if not at hand, substitute vegetable oil.


donnac

Thanks!

Bumping for the weekday crew.

Just curious - what is mafalda noodles?? The recipe sounds yummy.

This is a T & T recipe adapted from a Cooking Light Recipe.


Herbed Cheese Pizza

Pizza Dough
3 tablespoons fresh parmesan cheese
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper -- divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves -- minced
1 bay leaf
1 can diced tomatoes -- (28-ounce) undrained
4 ounces cheddar cheese
3 tablespoons minced fresh parsley

Spread pizza dough into the size circle you want the pizza.

To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.

Preheat oven to 450°.
Top each crust with parmesan cheese, 1/4 cup tomato mixture, 4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.

Allison

This is also a T & T recipe from Cooking Light.


Caramelized Onion Chicken


1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.

Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

Another T & T, although from Allrecipes not Cooking Light.


Actually Delicious Turkey Burgers


3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites -- lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic -- peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Pretty much all my dinners are on the table in 20-30 minutes.

Stir-fry's are quick--especially if you buy your veg aready cleaned and chopped from the supermarket salad bar.

Pasta fixed with a fresh vegetable sauce (saute onion, garlic, peppers, add some chopped tomato and meat (sausage, leftover roast beef or chicken, or meatballs).

Grilled veggie sandwiches.

Soups are very quick, if you start with purchased stock.

Omelettes filled with fresh veggies.

Casseroles are quick, if you microwave them, then top with crumbs and run under the broiler for a few seconds.

If you like to marinate meats--a VacuVin marinator is a valuable tool--in a few seconds, you can get the same results you'd get from hours of marinating.