Rush Hour Recipes Cookbook

To all of our friends who cherish sitting down to a home-cooked family mealno matter how busy they are!

For taking the time to share your most delicious homestyle recipes with usthanks so much!

Kathy Grashoff
Fort Wayne, IN

Juicy chicken in a savory cheese sauce...yum!

1 T. oil

4 boneless, skinless chicken breasts

1/3 c. bacon, chopped

1/2 c. onion, chopped

1/2 c. milk

6 slices American cheese, chopped

Heat oil in a large skillet over medium-high heat; add chicken. Cook, turning once, for about 7 to 8 minutes, until golden on both sides and chicken juices run clear when pierced. Transfer chicken to a plate; cover to keep warm. Add bacon to drippings in skillet. Cook and stir over medium heat until crisp, about 2 minutes. Add onion; cook and stir until tender, about 3 minutes. Add milk and cheese; cook and stir until smooth. Return chicken to the skillet along with any juices that have collected on the plate. Turn chicken in sauce to coat. Serve chicken with cheese sauce spooned over it. Makes 4 servings.

Boneless chicken breasts are a terrific choice for speedy meals. Theyll cook up even quicker if placed in a large plastic zipping bag and flattened with a meat mallet.

Bobbi Greene
Mount Juliet, TN

This delicious, quick recipe helped stretch the family food budget when our daughter was young and I was a stay-at-home mom. For a change, serve over warm, split biscuits.

8-1/2 oz. pkg. cornbread mix

2 boneless, skinless chicken breasts, cut into bite-size pieces

2/3 c. water

10-3/4 oz. can cream of chicken soup

1 c. milk

1/2 t. pepper

Prepare and bake cornbread mix according to package directions. While cornbread is baking, combine chicken and water in a saucepan. Cook over medium-low heat until chicken is very tender, about 15 minutes; drain. In a separate saucepan, mix soup, milk and pepper; cook over medium heat until hot and creamy. Add chicken to soup mixture and stir to coat; heat through. Cut baked cornbread into squares. Split cornbread squares and top with chicken mixture. Serves 2 to 4.

Keep a notepad on the fridge to make a note whenever a pantry staple is used up...youll never run out of that one item you need for dinner.

Lisa Ellsworth
Sparta, MO

My husband Preston came up with this delicious dish one day while trying to figure out new ways of dealing with an abundance of zucchini. Its fast, inexpensive and very tasty...even the kids love it!

1 lb. ground beef

1 to 2 zucchini, cut into bite-size pieces

1 onion, chopped

1-1/2 c. water

1-1/2 c. instant rice, uncooked

soy sauce or Worcestershire sauce to taste

Add beef, zucchini and onion to a skillet. Cook over medium-high heat until beef is browned and vegetables are tender; drain. Add water and rice; bring to a boil. Remove from heat. Cover and let stand until water is absorbed and rice is tender, about 5 minutes. Add desired sauce to taste. Serves 4.

Julie Lundblad
Chardon, OH

This skillet meal is quick, easy and my whole family likes it! Ive tried several flavors of sausage and theyre all delicious.

1 lb. ground pork sausage

14-1/2 oz. can beef broth

14-1/2 oz. can stewed tomatoes

1-1/4 c. orzo pasta, uncooked

Optional: Italian seasoning to taste

In a skillet over medium heat, brown sausage; drain. Add broth and tomatoes with their juice; bring to a boil. Stir in orzo; sprinkle with Italian seasoning, if using. Cover and simmer for 15 minutes, until orzo is tender. Makes 4 servings.

Save time on kitchen clean-up...always use a spatter screen when frying in a skillet or Dutch oven.

Cindy Brewer
Seguin, TX

We rodeo a lot, so I need a filling meal...and I prefer to fix it in one skillet. Yeehaw, everyone loves this! If your family likes a milder taste, use just half of the enchilada sauce.

2 lbs. ground beef

1 zucchini, shredded or chopped

15-oz. can green enchilada sauce

15-oz. can ranch-style beans

cooked rice or taco shells

Garnish: sour cream, shredded cheese, diced tomatoes and avocado

Brown beef in a skillet over medium heat; drain. Add zucchini, enchilada sauce and beans. Stir well and heat through, about 12 minutes. Serve over cooked rice or in taco shells, with desired toppings. Serves 4 to 6.

Declare a picnic night at home! Just toss a checkered tablecloth on the dinner table and set out paper plates and disposable plastic utensils. Relax and enjoy dinner...no dishes to wash!

Thomas Campbell
Hopkins, MN

The flavor of this simple sandwich is wonderful. Family & friends will think that there are tons of ingredients in it...only you know there arent! For a smoky taste, sometimes I use western salad dressing with bacon.

4 boneless, skinless chicken breasts

12-oz. bottle western salad dressing

1 T. pepper

4 kaiser onion rolls, split and toasted

Garnish: 4 lettuce leaves, 4 thick slices tomato

Place chicken breasts, salad dressing and pepper in a gallon-size plastic zipping bag. Seal bag; shake gently to coat chicken. Refrigerate for 3 hours to overnight. Heat a grill to medium-high, about 350 degrees. Remove chicken from bag; discard marinade. Grill chicken until cooked through and chicken juices run clear when pierced. Place each piece of chicken on a toasted bun bottom; top with lettuce, tomato and top of bun. Makes 4 servings.