Quick Easy Recipes

QUICK & EASY APPLE CRISP Ingredient:
  • 6 -8 tart apples, peeled, cored, and sliced (such as Granny Smith)
  • 2 -3 teaspoons lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter
  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 cup butter
  • vanilla ice cream or fresh whipped cream

Quick & Easy Apple Crisp

Dessert

Author: Debs Recipes

A Traditional Autumn Dessert That's Delicious Served With Vanilla Ice Cream. I've Often Made This Recipe "diabetic-friendly" Without Sacrificing Taste Or Quality By Using Splenda No-calorie Sweetener. Directions Are Included.

Time: 50m

Yield: 6 serving(s)

Number Of Ingredients: 9

Steps:
  • Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
  • Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
  • Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
  • VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.
Nutrition Facts:


CURRIED CHICKEN SALAD Ingredient:
  • 6 slices bacon
  • 3 cups diced cooked chicken breast meat
  • ½ cup chopped celery
  • 1 cup seedless grapes
  • 1 cup mayonnaise
  • 2 tablespoons red onion, minced
  • 1 teaspoon lemon juice
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon curry powder
  • salt and pepper to taste

Curried Chicken Salad

Gourmet , Fruit , main-dish , Chicken , Summer , Salad , Curry Salad Recipes , Poultry , Quick & Easy , Yogurt , Mango , Curry

Author: Maggie Mcguire

This Is A Wonderfully Flavorful Chicken Salad. In Typical Curry Fashion, Sweet Fruit Is Combined With Meat In A Savory Sauce.

Time: 30m

Yield: 8

Number Of Ingredients: 10

Steps:
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a large bowl, combine bacon, chicken, celery, and grapes.
  • Prepare the dressing in a small bowl by whisking together the mayonnaise, onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.
Nutrition Facts:

Calories 407.5 calories, Carbohydrate 5.2 g, Cholesterol 64.1 mg, Fat 35.3 g, Fiber 0.4 g, Protein 17.3 g, SaturatedFat 7.6 g, Sodium 373.7 mg, Sugar 3.9 g


CHICKEN PARMESAN Ingredient:
  • 4 skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 cup panko bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour, or more if needed
  • 1 cup olive oil for frying
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil

Chicken Parmesan

Food & Cooking , Peanut Free , Soy Free , Kid-Friendly , Dinner , Bon Appétit , Lunch , Ingredients , Meat & Poultry , Chicken , Main course , World Cuisine Recipes , European , Tomato , Italian , Small Plates , Chicken Breast Recipes , Pan-Fry , Quick & Easy , Parmesan , Broil , casseroles , Mozzarella

Author: Chef John

My Version Of Chicken Parmesan Is A Little Different Than What They Do In The Restaurants, With Less Sauce And A Crispier Crust.

Time: 1h

Yield: 4

Number Of Ingredients: 13

Steps:
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts:

Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g


QUICK & EASY CHICKEN PARMIGIANA Ingredient:
  • 4 boneless chicken breasts
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1 large egg, lightly beaten
  • 2 tablespoons butter
  • 1 (14 ounce) jar spaghetti sauce
  • 1 cup mozzarella cheese, shredded

Quick & Easy Chicken Parmigiana

Chicken Breast

Author: Lvs2cook

This Is Very Easy To Make And It Tastes Great! Originally From Southern Living. You May Need To Add Another Egg If Your Chicken Breasts Are Large.

Time: 45m

Yield: 4 serving(s)

Number Of Ingredients: 7

Steps:
  • Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin.
  • Combine bread crumbs and parmesan cheese.
  • Dip chicken in beaten egg; dredge in breadcrumb mixture.
  • Melt butter in a large skillet; add chicken and brown on each side over medium-high heat.
  • Arrange chicken in a lightly greased 13x9 baking dish.
  • Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese.
  • Cover and bake at 375º for 30 minutes or until thoroughly heated and chicken is no longer pink.
Nutrition Facts:

Calories 560.3, Fat 32.5, SaturatedFat 14.3, Cholesterol 188.9, Sodium 1010.7, Carbohydrate 18.9, Fiber 2.1, Sugar 6.1, Protein 46


STEAMED MUSSELS IN WHITE WINE Ingredient:
  • 1 large shallot, finely chopped
  • 1/4 onion, finely chopped (about 1/3 cup)
  • 1/4 cup dry white wine
  • 3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
  • 1 tablespoon white wine vinegar
  • 4 1/2 pounds mussels, scrubbed, debearded
  • Freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • Special Equipment
  • Cheesecloth

Steamed Mussels In White Wine

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Onion , White Wine , Sugar Conscious , Quick & Easy , Steam , Mussel , Boil

Author: Bon Appétit Test Kitchen

Yield: Makes 4 servings

Number Of Ingredients: 10

Steps:
  • Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
  • Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.
Nutrition Facts:


SPAGHETTI ALLA CARBONARA Ingredient:
  • 2 tablespoons olive oil
  • 8 ounces pancetta or thick bacon, diced
  • 4 large eggs, at room temperature
  • 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 pound spaghetti

Spaghetti Alla Carbonara

Gourmet , Egg , Winter , main-dish , Pork , Pasta , Quick & Easy , Pasta Sides , Sauté , Parmesan

Author: Marc Murphy

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 7

Steps:
  • In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
  • In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
  • Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
  • Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
Nutrition Facts:


FRESH TOMATO SALSA Ingredient:
  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Fresh Tomato Salsa

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Sauces , Wheat/Gluten-Free , No-Cook , main-dish , Tomato , Sugar Conscious , Dairy Free , Summer , appetizer , Quick & Easy , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Vegan , Jalapeño , Cilantro , Fat Free

Author: Martha Stewart

In The Height Of Tomato Season, Making A Fresh Salsa To Go With Those Tortilla Chips Is A Must.

Yield: Makes 3 1/2 cups

Number Of Ingredients: 8

Steps:
  • Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
Nutrition Facts:


GARLIC BREAD Ingredient:
  • 6 large garlic cloves, chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh oregano leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup good olive oil
  • 1 loaf ciabatta bread
  • 2 tablespoons unsalted butter

Garlic Bread

Bake , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Dinner , Side dish , Small Plates , weekday , Sugar Conscious , Garlic , Summer , Quick & Easy , Appetizers , Side Dishes , side-dish , breads , Bread , Side , Super Bowl , Mother's Day , Family Reunion

Author: Ina Garten

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 8

Steps:
  • Preheat the oven to 350 degrees F.
  • Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
  • Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
  • Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
  • Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.
Nutrition Facts:


CHICKEN LIVER PATE Ingredient:
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced medium
  • 1 large carrot, grated on the large holes of a box grater
  • 1 teaspoon fresh thyme, leaves
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 pound chicken livers, rinsed and trimmed
  • Toasts or crackers, for serving

Chicken Liver Pate

Food & Cooking , Fall , Gourmet , Milk/Cream , Food Processor , Onion , Quick & Easy , Meat , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Pate Recipes , Starter , Cocktail Party , Cognac/Armagnac

Author: Martha Stewart

Reader Maya Parada In Brooklyn, New York, Shares Her Secret For Adding Sweetness To This Pate: Grated Carrot. Serve As An Appetizer, Or Spread On Crackers Or Sandwiches For Rich Flavor.

Time: 30m

Yield: Makes 2 1/2 cups

Number Of Ingredients: 9

Steps:
  • In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
  • Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Nutrition Facts:

Calories 48 g, Fat 3 g, Protein 3 g


PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE Ingredient:
  • 1 pound pasta
  • Kosher salt
  • 1/2 cup olive oil
  • 2 large garlic cloves, finely chopped
  • 3 pints cherry tomatoes
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan (for serving)

Pasta With 15-minute Burst Cherry Tomato Sauce

Vegetarian , Kid-Friendly , Tomato , Small Plates , Pasta , Basil , Quick & Easy , Healthy

Author: Anna Stockwell

Juicy Sweet Cherry Tomatoes Burst Open In Warm Olive Oil, Creating A Luxuriously Silky Sauce That Comes Together In Minutes.

Yield: 4-6 servings

Number Of Ingredients: 9

Steps:
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
  • Toss pasta with tomato sauce and basil. Top with Parmesan.
Nutrition Facts:


Listing 41 Results Quick Easy Recipes

No result

5/5 - (8 votes)

Please leave your comments here:

Comments