Gooseberry Patch - Weeknight Dinners 6 Ingredients or Less

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Weeknight Dinners 6 Ingredients or less

More than 360 easy-to-make recipes for every night of the week...your family will love them all!

Weeknight Dinners 6 Ingredients or Less shares oh-so-good recipes you can make ahead, cook in a slow cooker, stir up in a skillet, bake in a casserole and more! So gather around the kitchen table and watch the smiles as they enjoy that yummy weeknight dinner you made with just a few ingredients!

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(prepared and ready to go)

A busy week ahead? No worries! Get a jump start on meal prep with these tasty make-ahead recipes. Stir up a batch of Tasty Spaghetti Sauce with Quick Meatballs or some Muffin Tin Meatloaves to have in the freezer for just-in-time meals. Use your weekend time to make a Pepperoni & Cheese Quiche to bake and cut into individual portions to enjoy later in the week. Or prepare Jennifers Soy Sauce Chicken the night before to bake the next day. Whatever recipes you choose, your weeknight dinner will be ready to go!

Charissa Lang, Bellevue, ID

This is my sons favorite. Instead of the boring fried chicken from the local deli, we can enjoy our own with one secret ingredient...sour cream!

1 sleeve round buttery crackers, crushed

1/2 c. grated Parmesan cheese

1 t. salt

1 t. garlic powder

4 boneless, skinless chicken breasts

1/2 c. sour cream

1/3 c. butter, melted

In a bowl, combine cracker crumbs, Parmesan cheese, salt and garlic powder. Pat chicken breasts dry. Using a pastry brush, coat both sides of each chicken breast in sour cream. Dredge chicken in cracker mixture. Place in a lightly greased 9"9" baking pan. Drizzle melted butter over chicken. Bake, uncovered, at 350 degrees for 45 minutes, or until juices run clear and chicken is golden. Makes 4 servings.

Make-ahead directions: Prepare recipe as directed but do not bake. Cover and refrigerate until ready to bake the next day, following baking instructions.

Kathy Dean, Eau Claire, WI

These little gems cook up super fast, almost twice as fast as a traditional meatloaf.

1-1/2 lbs. lean ground beef

1 egg, lightly beaten

1 c. Italian-seasoned dry bread crumbs

1-1/2 c. zucchini, shredded

1/2 t. salt

1/4 c. catsup

Optional: dried parsley

In a large bowl, combine all ingredients except catsup and optional parsley. Mix lightly but thoroughly. Place 1/3 cup of beef mixture into each of 12 lightly greased muffin cups, pressing lightly. Spread catsup over tops. Sprinkle with dried parsley if desired. Bake at 400 degrees for 35 minutes, or until no pink remains and juices run clear. Makes 12 mini meatloaves.

Make-ahead directions: Bake as directed; cool and freeze in freezer-safe containers. To serve, thaw in refrigerator for several hours to overnight. Bake at 350 degrees for a few minutes, until warmed through.

Quick tip

Garden-fresh herbs are delicious. If you have them on hand, just use double the amount of dried herbs called for in a recipe.

Kristin Stone, Davis, CA

5 c. bread flour

1-1/2 t. salt

1 t. sugar

1-1/2 c. warm water

1-1/2 T. oil

1 env. quick-rising yeast

Garnish: favorite pizza toppings

In a bowl, combine flour, salt and sugar. Heat water until very warm, about 110 to 115 degrees. Add water to bowl along with oil and yeast; stir. Knead by hand for 3 minutes; form into a ball. Cover and let rise until double in size, about an hour. Punch down dough; let rest for 4 minutes. On a floured surface, roll out dough about 1/4-inch thick. Place on 2 ungreased 12" round pizza pans. Let rise an additional 10 to 15 minutes. Spread Pizza Sauce over dough; add desired toppings. Place in a cold oven; turn to 500 degrees. Bake for 17 to 20 minutes, until golden. Serves 6.

Make-ahead directions: Prepare dough as instructed but do not bake. Do not add Pizza Sauce or toppings. Cover and freeze dough on pans until ready to use. Add Pizza Sauce and toppings and bake when ready to serve. Will keep in freezer for up to 2 months.

8-oz. can tomato sauce

6-oz. can tomato paste

1-1/4 t. dried oregano

1-1/4 t. dried basil

1-1/4 t. garlic powder

1 t. salt

Stir together ingredients in a medium bowl. Spread onto Pizza Dough, add toppings and bake as directed.

Make-ahead directions: Make sauce as directed. Ladle into freezer container and freeze until ready to use. Will keep for up to 3 months.

My mom used to make this homemade pizza when I was a child and I adored it. Now that Im an adult, Ive perfected the no-cook sauce even more. You could also use the dough to make bread sticks...have fun with it! Kristin

Lori Lybarger, Gambier, OH