School has started and after school activities are in full swing in our house which means that it is back to quick meals.

It seems as though we are making the same thing over and over again.

So what are some of your favorite meals to make on busy nights?

Here is one of our standby's that is a favorite for our entire family.

Pasta with Prosciutto & Peas

Yield: 8 Servings

Ingredients:
3 oz. prosciutto, sliced very thin
3 T. Extra virgin olive oil
2 Lg. garlic cloves, thinly sliced (I normally double the garlic because I LOVE garlic)
6 C. Fusilli or Bowtie pasta
1 C. Fresh shaved parmesan cheese
1/3 C. chopped fresh parsley (I normally leave the parsley out because my daughter doesn't like parsley in her pasta)
1 T. fresh lemon juice
1/2 t. kosher salt
1/2 t. ground pepper
10 oz. frozen peas, cooked and drained

Directions:
Heat a large non-stick skillet coated with cooking spray over medium heat. Add prosciutto and cook 3 minutes or until lightly browned, then remove from pan. Add oil and garlic; cook 1 minute or until garlic begins to brown. Combine prosciutto, oil mixture, pasta and remaining ingredients in a large bowl; toss to coat.

HUNGARIAN STYLE CUBED STEAKS

1 lb. beef cube steak
2 tbsp. oil
2 med. onions, chopped
1 lg. clove garlic, crushed
2 tbsp. paprika
1 (16 oz.) can tomatoes, juice and all
1 1/4 tsp. salt
1 tsp. sugar
1/4 tsp. caraway seeds
2 c. egg noodles
1/4 c. sour cream
1 tbsp. chopped parsley

Cut cube steak into 1/2 inch wide strips. Heat 1 tablespoon oil in skillet over medium heat. Cook steaks 1 to 2 minutes each side, until well-browned. Remove meat to plate. Add 1 tablespoon oil and add onions and garlic and cook until translucent. Stir in paprika and cook 1 minute.
Add tomatoes, 1 cup water, salt, sugar and caraway seeds. Bring to boil, reduce to low and simmer for 10 minutes. Stir in noodles. Bring to boil and reduce to low. Cover and simmer 6 to 8 minutes or until noodles are tender. Stir in sour cream and cubed steak. Heat through.

Parmesan Crusted Chicken
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast halves
1/2 cup italian seasoned dry bread crumbs
Preheat oven to 425 degrees.
In medium bowl, combine mayonnais and cheese. On baking sheet, arrange chicken. Evenly top with mayonnaise mixture then roll in italian bread crumbs.

Bake 20 minutes or until chicken is thoroughly cooked.

*I have marinara sauce on the side for dipping.

Here is another one of our "30 Minute Meals" which is fabulous with the garlic mashed potatoes from Trader Joe's.

Chicken Marsala Recipe courtesy Emeril Lagasse, 2003


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

You know mine Jenny:

Fettuchine Alfredo (Homemade and easy) 20 mins from start to finish.

1/2 cup butter
2 cloves garlic, chopped
2 1/2 cups whipping cream
2 cups grated Parmesan cheese(grated fine or powdered works best)
1/2 teaspoon pepper
salt to taste - it will be salty from the Parm so be careful to taste it.
1/3 cup fresh chopped basil

saute garlic in butter for 30 secs, just to get the garlic hot. set aside. warm your cream till you see bubbles, but not boiling. turn down to low temp. Slowly add your butter and garlic mixure back into cream while stiring (Add slowly - there is a science). once butter and cream are stirred together, slowly add parm, again....it's about the science, and keep stirring. Taste as you go. Consistancy should be like cake batter, if it's not, add more parm until you get a better consistancy. Add remaining ingredients - basil, pepper...whatever else looks good.

Spoon over fettuchine noodles.....I add grilled chicken, or seared scallops, or shrimp....anything you may have left over.

my favorite easy dinner is chicken adobo

sautee chicken pieces in a little oil.
add a handful of whole garlic cloves.
add two bay leaves, fresh cracked black pepper, and a pinch of sugar.
add equal parts white vinegar and soy sauce (you can use low sodium)... about a half cup of each to partially cover chicken. you can add a bit of stock if you dont have enough liquid.
cook covered until chicken is done and the garlic cloves are soft and mushy, turning the chicken once or twice.
serve over rice.

also good made with pork, but chicken is our favorite.
doesnt that look yummy!
http://usera.imagecave.com/happyhomer/baby/adobo.jpg

The fastest meal I've ever made that was a success in my house. Is the Bisquick recipe for impossibly easy cheeseburger pie. Have you tried or know of that one?

Wow, you guys have fancy quick dinners.

Mine is pretty easy and takes about 20 minutes.

Cheesey Hamburger Rice

1 pound of ground beef
1 medium red onion - diced
1 tablespoon of spicy mustard
2/3 cup ketchup
2 cups of water
2 cups of minute rice
1 cup of shredded cheese (I use sharp cheddar or monterey jack).

1. Brown ground beef and onion. Drain when thoroughly cooked.
2. Add ketchup, mustard, and 2 cups of water. Bring to a boil.
3. Add minute rice and stir well. Sprinkle with cheese. Cover and cook on med-low for 5 minutes.
4. Remove from heat and leave covered for 5 more minutes.

Serve with a side salad or some steamed veggies. Very quick and simple. And tastes pretty good, I think :)

mm that does sound pretty good!