PICKY EATERS
Say goodbye to the constant conundrum of what to cook for the hard-to-please. These kitchen-tested favorites, tailor-made for finicky eaters, can be on the table in no time.
TOMATO-BASIL BISQUE
Canned tomato soup gets a boost in this satisfying version gussied up with fresh basil, buttermilk, and a dose of spice. Serve warm or cold.
10 MINUTES • SERVES 4 TO 6
2 (10 ¾-ounce) cans tomato soup, undiluted
1 (14 ½-ounce) can diced tomatoes
2 ½ cups buttermilk
2 tablespoons chopped fresh basil
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground red pepper
Toppings: fresh basil leaves, freshly ground black pepper, shaved Parmesan cheese
Cook the first 6 ingredients in a 3-quart saucepan over medium, stirring often, 6 to 8 minutes or until thoroughly heated. Serve immediately with desired toppings.
TURKEY-AND-HAM ROLL-UPS
Packaged items like flavored cream cheese and seasoned deli meats pack in the flavor with minimal effort. .
10 MINUTES • SERVES 12
1 cup garlic-and-herb cheese spread (such as Boursin)
½ cup chopped roasted red bell peppers
6 (8-inch) flour tortillas
3 cups firmly packed baby spinach leaves
12 ounces sliced deli ham
12 ounces sliced pepper turkey breast
Stir together the cream cheese and peppers until smooth. Spread the cream cheese mixture evenly over each tortilla. Place ½ cup spinach on each tortilla. Top evenly with the ham and turkey slices. Roll up, jelly-roll fashion, and cut in half. Secure each half with a wooden pick.
TURKEY AND HAM PINE-BERRY SANDWICHES
Sweet raisin bread pairs deliciously with a sandwich filling of pineapple, ham, turkey, and cranberry relish.
10 MINUTES • SERVES 6
1 (3-ounce) package cream cheese, softened
⅓ cup drained crushed pineapple
12 (1-ounce) slices raisin bread
1 (6-ounce) package sliced smoked turkey breast
6 tablespoons cranberry-orange relish, drained
1 (6-ounce) package sliced cooked ham
Stir together the cream cheese and pineapple. Spread 2 teaspoons of the cream cheese mixture on each bread slice. Top 6 bread slices with the turkey. Spread the relish over the turkey slices. Top with the ham and the remaining bread slices.
KITCHEN SECRET: JUICY FRUIT
Save the pineapple juice from canned pineapple to keep cut fruit such as apples and bananas from discoloring. Just toss the cut fruit in the juice, and then discard the juice.
WAFFLED HAWAIIAN SANDWICHES
Turn up the flavor and the fun with this tropical twist on a ham and provolone sandwich with a checkerboard look. Serve with carrot sticks or other favorite veggies on the side.
10 MINUTES • SERVES 4
8 ounces shaved lower-sodium deli smoked ham
4 (1-ounce) slices reduced-fat provolone cheese
4 (1-ounce) slices fresh pineapple
8 (0.9-ounce) slices white-wheat bread
Butter-flavored cooking spray
1. Preheat a waffle iron.
2. Layer the ham, cheese, and pineapple slices evenly on 4 bread slices; top with the remaining bread slices. Coat the sandwiches and waffle iron with the cooking spray. Place the sandwiches in the waffle iron, in batches if necessary, and cook 4 to 6 minutes or until the cheese melts and the bread is toasted.
VEGGIE ROLL-UPS
Bacon adds a little slice of heaven to these quick roll-ups. And let’s face it: Bacon makes just about any sandwich better.
10 MINUTES • SERVES 4
Carrot–Red Onion Toss
½ cup refrigerated hummus
4 (8-inch) whole-wheat flour tortillas
4 slices precooked bacon
½ cup finely chopped cucumber
1. Make the Carrot–Red Onion Toss.
2. Spread the hummus evenly over the tortillas. Microwave the bacon slices according to the package directions; crumble the bacon. Sprinkle the bacon evenly over the hummus. Top evenly with the Carrot–Red Onion Toss and the cucumber; roll up.
CARROT–RED ONION TOSS
1 cup matchstick-cut carrots
⅓ cup vertically sliced red onion
2 tablespoons light red wine vinaigrette
¼ teaspoon freshly ground black pepper
Combine all the ingredients in a medium bowl; toss gently. Makes 1 ¼ cups
SPEEDY BLACK BEANS AND MEXICAN RICE
This hearty rice and bean dish is the perfect answer for a meatless main-dish choice and doubles perfectly.
10 MINUTES • SERVES 2
1 (8.8-ounce) pouch ready-to-serve Mexican rice
1 (15-ounce) can black beans, drained and rinsed
1 (4.4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro
Toppings: sour cream, salsa, diced tomato, shredded Cheddar cheese, sliced scallions, cilantro leaves
1. Cook the rice according to the package directions.
2. Combine the black beans and green chiles in a microwave-safe bowl. Microwave at HIGH 90 seconds. Stir in the rice and cilantro. Serve immediately with the desired toppings.
NOTE: We used Rice-A-Roni Express Heat & Serve Mexican Rice.
MEXICAN BEEF ’N’ RICE
Substitute 1 pound cooked lean ground beef for the black beans. Substitute 1 cup salsa for the green chiles. Prepare the recipe as directed, omitting the toppings. Serve with corn chips or in lettuce leaves, if desired. Serves 4
CHICKEN PASTA PRIMAVERA
Zesty Italian seasoning, brightly colored vegetables, and nutty-flavored Parmigiano-Reggiano cheese perfume this Italian classic.
10 MINUTES • SERVES 4
6 ounces uncooked fusilli (short twisted pasta)
¾ pound frozen chicken thigh strips, thawed
1 teaspoon salt-free Italian medley seasoning blend (such as Mrs. Dash)
1 tablespoon olive oil
1 cup refrigerated tricolor bell pepper strips
1 (12-ounce) package fresh-cut vegetable stir-fry with broccoli, carrots, red cabbage, and snow peas (such as Eat Smart)
¼ cup dry white wine
1.3 ounces Parmigiano-Reggiano cheese, grated (about ⅓ cup)
½ teaspoon freshly ground black pepper
¼ teaspoon table salt
3 tablespoons thinly sliced fresh basil
1. Cook the pasta according to the package directions; drain.
2. While the pasta cooks, sprinkle the chicken with the Italian seasoning blend. Heat a large nonstick skillet over medium-high until hot; add 2 teaspoons of the oil. Add the chicken to the pan; sauté 4 minutes or until the chicken is done and is lightly browned.
3. Remove the chicken from the pan. Add the remaining 1 teaspoon oil to the pan. Add the bell pepper and vegetable stir-fry. Stir-fry over medium-high 3 minutes or just until the vegetables are almost tender. Stir in the wine. Stir in the hot pasta. Add the cheese, black pepper, salt, and chicken; toss well. Divide the pasta mixture evenly among 4 plates, and sprinkle evenly with the basil.
VEGGIE FRIED RICE
Instead of Chinese takeout, make this colorful vegetable fried rice at home in a flavorful flash.
20 MINUTES • SERVES 4
1 (5.3-ounce) pouch ready-to-serve brown rice
1 (8-ounce) package fresh sugar snap peas
4 scallions, cut into 2-inch pieces
½ cup matchstick-cut carrots
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 large eggs, lightly beaten
3 tablespoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
1. Cook the rice according to the package directions; drain well.
2. Sauté the peas, scallions, and carrots in a large nonstick skillet coated with cooking spray over medium-high 3 minutes or until crisp-tender. Add the ginger and garlic; sauté 1 minute. Add the rice, and cook 2 minutes or until thoroughly heated. Push the rice mixture to the sides of pan, making a well in the center of the mixture.
3. Add the eggs to the center of the mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir the eggs into the rice mixture. Stir in the soy sauce and sesame oil.
KICKIN’ ORANGE-GLAZED CHICKEN
Amplify zesty flavors with a citrus glaze spiked with Dijon and red pepper for a superfast chicken dinner tonight.
20 MINUTES • SERVES 4
4 (5- to 6-ounce) chicken cutlets
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
½ cup orange marmalade
4 teaspoons Dijon mustard
1 teaspoon lemon zest, plus 2 teaspoons fresh lemon juice
¼ teaspoon crushed red pepper
Lemon wedges (optional)
1. Preheat the broiler with the oven rack 8 inches from the heat. Sprinkle both sides of the cutlets with the salt and pepper. Melt the butter with the oil in a large ovenproof skillet over medium-high. Add the cutlets to the pan. Cook in the butter mixture until lightly browned, 1 to 2 minutes on each side. Tilt the pan; add the marmalade and the next 4 ingredients to the drippings, and stir until combined. Spoon the sauce over the cutlets.
2. Broil until the chicken is glazed and cooked through, about 6 minutes, turning the cutlets every minute and basting with the pan sauce. Spoon the sauce over the chicken. Garnish with the lemon wedges, if desired.
HAM STEAK WITH PINEAPPLE SALSA
Even the pickiest eaters appreciate the sweet pineapple–smoky ham flavor of this Hawaiian luau–inspired main course. Serve with steamed white rice and a side salad to round out the meal.
20 MINUTES • SERVES 4
1 (15 ¼-ounce) can pineapple tidbits in juice, undrained
⅓ cup chopped scallions
1 medium-sized red bell pepper, diced
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 teaspoons reduced-sodium soy sauce
2 garlic cloves, minced
¾ pound reduced-fat, lower-salt ham steak
Fresh cilantro leaves (optional)
1. Drain the pineapple, reserving the juice. Combine the pineapple, 2 tablespoons of the pineapple juice, scallions, and the next 5 ingredients in a bowl; stir well.
2. Preheat the grill to medium-high (350° to 400°F).
3. Coat the grill rack with cooking spray, and place on the grill. Place the ham steak on the rack, and grill, uncovered, about 4 minutes on each side, basting often with the remaining pineapple juice. Serve the ham steak with the pineapple salsa. Garnish with the cilantro leaves, if desired.
PREP & FORGET
SPICY-SWEET RIBS AND BEANS
For tender, flavorful ribs, fast-and-easy prep followed by ample hands-off time in a slow cooker is all you need. Serve with cornbread and a side of slaw for a ’cue plate any smokehouse would be proud to serve.
20-MINUTE PREP! • 7 HOURS 20 MINUTES • SERVES 8
4 pounds country-style pork ribs, trimmed
1 teaspoon garlic powder
½ teaspoon table salt
½ teaspoon freshly ground black pepper
1 (10.5-ounce) jar red pepper jelly
1 (18-ounce) bottle hickory-flavored barbecue sauce
1 medium onion, chopped
2 (16-ounce) cans pinto beans, drained and rinsed
1. Preheat the broiler with the oven rack 5 ½ inches from the heat. Cut the ribs apart; sprinkle evenly with the garlic powder, salt, and pepper. Place the ribs in a single layer in an aluminum foil-lined broiler pan.
2. Broil 9 to 10 minutes on each side or until browned.
3. Whisk together the jelly and barbecue sauce in a small bowl until blended.
4. Combine the ribs, jelly mixture, and onion in a 5-quart slow cooker. Cover and cook on LOW 6 hours; add the beans, cover, and cook 1 more hour. Remove the ribs, and drain the bean mixture, reserving the sauce. Skim the fat from the sauce. Transfer the bean mixture to a serving platter, and top with the ribs. Serve with the sauce.
PORK CHOPS WITH HERB-MUSTARD BUTTER
A tiny dose of fresh sage blended into a sweet, creamy, mustard-spiked compound butter elevates the humble pork chop to star status.
20 MINUTES • SERVES 4
4 (½-inch-thick) bone-in pork loin chops
1 teaspoon table salt
½ teaspoon freshly ground black pepper
¼ cup (2 ounces) butter, softened
¼ cup chopped fresh flat-leaf parsley
2 tablespoons honey mustard
1 teaspoon chopped fresh sage
Chopped fresh flat-leaf parsley leaves (optional)
1. Preheat the broiler with the oven rack 5 inches from the heat. Sprinkle the chops evenly with the salt and pepper, and place on a wire rack in an aluminum foil-lined broiler pan.
2. Stir together the butter and the next 3 ingredients in a small bowl until blended. Top each chop with 1 rounded tablespoon of the butter mixture.
3. Broil 8 to 10 minutes or until a meat thermometer inserted into the thickest portion registers 155°F. Garnish with the parsley, if desired.
CRUNCHY CAJUN-SPICED TILAPIA
Sprinkle budget-friendly tilapia fillets with Cajun (or Creole) seasoning, dredge in flour and cornmeal, and panfry for a quick-cooking weeknight meal.
20 MINUTES • SERVES 4
4 (4- to 6-ounce) tilapia fillets
1 ½ teaspoons Cajun seasoning*
3 tablespoons self-rising flour
½ cup plain yellow cornmeal
1 tablespoon butter
2 tablespoons olive oil
Lemon (optional)
Fresh flat-leaf parsley sprigs (optional)
1. Sprinkle the fillets with 1 teaspoon of the seasoning. Combine the remaining ½ teaspoon seasoning, flour, and cornmeal. Dredge the fillets in the flour mixture, shaking off excess.
2. Melt the butter with the oil in a large skillet over medium-high; add the fillets, and cook 3 to 4 minutes on each side or until the fish flakes with a fork. If desired, squeeze the juice from the lemon over the fillets, and garnish with the parsley. Serve immediately.
*Creole seasoning may be substituted.
CAJUN-SEASONED PAN-FRIED CHICKEN BREASTS
Substitute 4 (8-ounce) skinned and boned chicken breasts for the tilapia. Proceed with the recipe as directed, cooking 8 to 10 minutes on each side or until done.
CAJUN-SEASONED PAN-FRIED PORK CHOPS
Substitute 4 (8-ounce) bone-in center-cut pork chops for the tilapia. Proceed with the recipe as directed, cooking 8 to 10 minutes on each side or until done.
SPINACH-RAVIOLI LASAGNA
This top-rated spinach-ravioli lasagna uses convenience items, like store-bought pesto, jarred Alfredo sauce, and frozen cheese-filled ravioli, to deliver a delicious main dish with little time and effort on your part.
30 MINUTES • SERVES 6 TO 8
1 (6-ounce) package fresh baby spinach, thoroughly washed
⅓ cup refrigerated pesto
1 (15-ounce) jar Alfredo sauce
¼ cup vegetable broth*
1 (25-ounce) package frozen cheese-filled ravioli (do not thaw)
4 ounces shredded 6-cheese Italian blend cheese (about 1 cup)
Fresh basil leaves, paprika (optional)
1. Preheat the oven to 400°F. Chop the spinach, and toss with the pesto in a medium bowl.
2. Combine the Alfredo sauce and the vegetable broth. Spoon one-third of the Alfredo sauce mixture (about ½ cup) into a lightly greased 2.2-quart or 11- x 7-inch baking dish. Top with half of the spinach mixture. Arrange half of the ravioli in a single layer over the spinach mixture. Repeat the layers once. Top with the remaining Alfredo sauce mixture.
3. Bake for 20 minutes. Remove from the oven, and sprinkle with the shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish with the basil and, if desired, paprika.
*Chicken broth may be substituted.
QUICK AND EASY SPAGHETTI BOLOGNESE
To create a satisfying meat sauce, cook Italian sausage, peppers, sweet onions, and garlic, and then add a quality jarred pasta sauce. We know what you are thinking: Grandmother would never use a jarred sauce! But if she could taste this recipe, she might just give her nod of approval. Remember to reserve some pasta water before you drain the spaghetti noodles, because adding the starchy water to the meat sauce adds body.
30 MINUTES • SERVES 4
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
½ cup chopped sweet onion
½ cup chopped green bell pepper
2 garlic cloves, minced
1 (24-ounce) jar tomato and basil pasta sauce (such as Barilla or Classico)
1 teaspoon sugar
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
1 (16-ounce) package spaghetti or linguine
2 tablespoons chopped fresh basil
Grated Parmesan cheese, fresh basil leaves (optional)
1. Heat the oil in a large skillet over medium-high. Add the sausage, onion, bell pepper, and garlic, and cook, stirring, until the sausage is browned and the vegetables are tender, 8 to 10 minutes.
2. Stir in the pasta sauce, sugar, salt, and black pepper; bring the mixture to a boil over medium-high. Reduce heat to low; simmer 15 minutes.
3. Cook the pasta according to the package directions. Drain, reserving ½ cup cooking water. Stir the chopped basil into the meat sauce. Stir in up to ½ cup reserved cooking water, adding ¼ cup at a time, if needed, to reach desired consistency. Serve the sauce over the cooked spaghetti. Garnish with the grated Parmesan and basil leaves, if desired.
KITCHEN SECRET: TIME-SHAVER
Pasta is one of the quickest meals you can make, but there’s an easy way to get it on the table even faster: When you’re filling your stockpot from the tap, use very hot water to kick-start the boiling process. (Try this to speed up blanching or boiling vegetables, too.)
FRIED PORK CHOPS WITH PEAS AND POTATOES
Fried pork chops are a favorite classic Southern dish, and they are usually dredged in seasoned flour, fried in several inches of grease, and smothered in a fat-laden gravy. While we agree that method is certainly delicious, we designed this recipe to give you all the flavors of the classic dish without so much fat.
30 MINUTES • SERVES 4
1 ½ pounds Yukon Gold potatoes, quartered
1 medium-sized yellow onion, quartered
3 tablespoons olive oil
1 ½ teaspoons table salt
1 ¼ teaspoons freshly ground black pepper
⅓ cup plus 1 tablespoon all-purpose flour
4 (6-ounce) bone-in pork chops (about ½-inch thick)
3 tablespoons unsalted butter
¼ cup dry white wine
1 cup chicken stock
1 (12- or 15-ounce) package microwave-in-bag petite green peas
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat the oven to 450°F. Place the potatoes and onion in a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil, and sprinkle with ½ teaspoon each of the salt and pepper. Bake until the potatoes are golden brown and tender and the onion is soft, about 25 minutes.
2. While the potatoes and onion bake, stir together ⅓ cup of the flour and ½ teaspoon each of the salt and pepper in a small, shallow dish. Dredge the pork chops in the flour mixture, evenly coating all sides. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Add the pork chops, and cook until golden, about 4 minutes per side. Transfer the pork chops to a platter.
3. Melt 2 tablespoons of the butter in the pan. Add the remaining 1 tablespoon flour, whisking until smooth. Add the wine, and cook, stirring and scraping to loosen the browned bits from the bottom of the pan, until reduced by about one-third, about 2 minutes. Add the chicken stock; bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until the sauce is thickened, about 4 minutes.
4. Cook the peas according to the package directions; transfer to a small bowl. Stir in the remaining ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon butter until combined. Serve the pork chops with the potato mixture, peas, and sauce; sprinkle with the parsley just before serving.
BEER-BATTERED FRIED FISH
This pub favorite is delicious served with tartar sauce or with malt vinegar (English fish-and-chips style). You can substitute any type of white, flaky fish for the grouper.
30 MINUTES • SERVES 8
Vegetable oil
2 pounds grouper fillets, cut into pieces
2 teaspoons table salt
½ teaspoon freshly ground black pepper
1 ½ cups all-purpose flour
1 ½ teaspoons sugar
1 (12-ounce) bottle beer
1 teaspoon hot sauce
1. Preheat the oven to 200°F. Pour the oil to a depth of 3 inches into a large Dutch oven; heat to 360°F.
2. While the oil heats, sprinkle the fish with 1 teaspoon of the salt and the black pepper.
3. Whisk together the flour, sugar, and remaining 1 teaspoon salt in a large bowl. Whisk in the beer and hot sauce. Dip the fish in the batter, allowing excess batter to drip off.
4. Gently lower the fish into the hot oil using tongs (to prevent the fish from sticking to the Dutch oven). Fry the fish, in 4 batches, 2 to 3 minutes on each side or until golden brown. Place the fried fish on a wire rack in a jelly-roll pan; keep warm in the oven until ready to serve.