The ideas popular food networks or famous chef’s come up with are amazing. I have to admit I do not have the talent to throw some ingredients into a pot and create a delicious tasting meal. I try but I know it wasn’t a hit when the pot is still full and the family isn’t requesting seconds.
I ordered the Betty Crock Quick & Easy Cookbook a month ago and have used it almost nightly – no kidding. These are simple and inexpensive recipes and all are 30 minutes or less to prepare.
Most of these quick dinner recipes are less than $10 per family meal and many under $5 per meal. What a great concept, save money and time and get it all within one book.
I own a lot of cook books and I subscribe to more cooking magazines than I should, so I get excited when I find one that works for me.
Of the chicken recipes I have tried so far, these are my favorite:
Barbecue Chicken and Vegetable Supper
Credits: Betty Crocker Quick & Easy Cookbook
Prep Time: 25 minutes
Start to Finish: 25 minutes
Makes: 4 servings
Ingredients:
- 1 tbsp vegetable oil
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/2 tsp salt
- 2 cups frozen whole green beans
- 2 cups refrigerated red potato wedges (from 20 oz. bag) **SEE BELOW FOR SIMPLE SUBSTITUTION**
- 1 Jar (12 oz.) chicken gravy
- 1/3 cup barbecue sauce
Directions:
1. In a 12-inch nonstick skillet heat oil over me-high heat. Add chicken and sprinkle with salt. Cook 4 minutes turning once until brown.
2. Add beans, potatoes, gravy and barbecue sauce, stir to coat and mix. Cover and cook 5-8 minutes, stirring occasionally until beans and potatoes are tender and juice of chicken is clear when center of thickest part is cut (170 degrees).
***Easy substitution: try substituting frozen potato wedges or steak fries (no Need to thaw first)!!***
Barbecue Chicken Pizza
Credits: Betty Crocker Quick & Easy Cookbook
Prep Time: 10 minutes
Start to Finish: 20 Minutes
Makes: 6 servings
Ingredients:
- 2 cups shredded rotisserie or other cooked chicken breast
- 1/3 cup barbecue sauce
- 1 package (10 oz) pre-baked thin Italian pizza crust (12 inch)
- 3 Roma tomatoes, sliced
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chopped fresh cilantro leaves (optional)
Directions:
1. Heat oven to 450 degrees. In small bowl mix chicken and barbecue sauce. Place pizza crust on ungreased cookie sheet, spread chicken mixture over crust. Arrange tomatoes over chicken and sprinkle with cheese.
2. Bake 8 to 10 minutes or until cheese is melted and crust is browned. Sprinkle with cilantro (optional)
SPEED IT UP: No time for pizza? Substitute 6 flour tortillas, spread chicken mixture evenly over wrap within 1 inch of edge.
Top with tomatoes, cheese and cilantro. Roll tortillas up tightly.
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