We all seem to be busy these days but take heart. Even busy cooks
can find time to feed their families tasty, healthy meals with the
quick and easy recipes in this article! Choose from Shrimp & Spinach
Fettuccine which needs nothing more that a good garlic bread and simple
dessert to make a meal, or a Peachy Orange Chicken with Rice that needs
only some steamed broccoli or asparagus for a meal. Either meal is a
healthy choice that will only take a few minutes of your time. Much
better for your family than stopping by a fast food place for a bag of
greasy food just because you are short on time!
SPINACH & SHRIMP FETTUCCINE
1 lb pkg fettuccine, uncooked
1 pkg (6-oz) fresh baby spinach
4 garlic cloves, minced
2 tbsp olive oil
1 lb uncooked medium shrimp, peeled & deveined
2 medium plum tomatoes, seeded & chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese
Cook the fettuccine according to the package directions.
While fettuccine cooks, heat the oil in a large skillet. Saute the spinach and garlic for 2 minutes or until the spinach starts to wilt. Add the shrimp, tomatoes, Italian seasoning, and the salt. Saute about three minutes until the shrimp turns pink. Drain the fettuccine and add to the skillet; toss to coat.
Before serving, sprinkle with the Parmesan cheese.
Yield: 8 servings
PEACHY ORANGE CHICKEN WITH RICE
4 (1 lb total) boneless, skinless chicken breast halves
1 tbsp canola oil
1 tbsp butter
1 can (15-oz) sliced peaches with juice
1/2 cup packed light brown sugar
1/2 cup orange juice
1 envelope (1/2 of a box) dry onion soup mix
4 servings hot cooked brown rice for serving
In a large nonstick skillet over medium heat, melt the butter with the oil. Add the chicken and cook until browned on both sides. Remove the chicken and keep warm.
To the same skillet add the peaches with the juice, sugar, orange juice, and dry soup mix to the skillet. Stir well to blend. Bring to a boil and cook for a couple of minutes.
Reduce the heat and return the chicken to the skillet. Simmer for 15 to 20 minutes, uncovered, or until the chicken is cooked through and the juices run clear.
Serve the chicken and sauce over the rice.
Yield: 4 servings
Enjoy!
SPINACH & SHRIMP FETTUCCINE
1 lb pkg fettuccine, uncooked
1 pkg (6-oz) fresh baby spinach
4 garlic cloves, minced
2 tbsp olive oil
1 lb uncooked medium shrimp, peeled & deveined
2 medium plum tomatoes, seeded & chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese
Cook the fettuccine according to the package directions.
While fettuccine cooks, heat the oil in a large skillet. Saute the spinach and garlic for 2 minutes or until the spinach starts to wilt. Add the shrimp, tomatoes, Italian seasoning, and the salt. Saute about three minutes until the shrimp turns pink. Drain the fettuccine and add to the skillet; toss to coat.
Before serving, sprinkle with the Parmesan cheese.
Yield: 8 servings
PEACHY ORANGE CHICKEN WITH RICE
4 (1 lb total) boneless, skinless chicken breast halves
1 tbsp canola oil
1 tbsp butter
1 can (15-oz) sliced peaches with juice
1/2 cup packed light brown sugar
1/2 cup orange juice
1 envelope (1/2 of a box) dry onion soup mix
4 servings hot cooked brown rice for serving
In a large nonstick skillet over medium heat, melt the butter with the oil. Add the chicken and cook until browned on both sides. Remove the chicken and keep warm.
To the same skillet add the peaches with the juice, sugar, orange juice, and dry soup mix to the skillet. Stir well to blend. Bring to a boil and cook for a couple of minutes.
Reduce the heat and return the chicken to the skillet. Simmer for 15 to 20 minutes, uncovered, or until the chicken is cooked through and the juices run clear.
Serve the chicken and sauce over the rice.
Yield: 4 servings
Enjoy!
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