The Editors of Southern Living - Quick-fix dinners: 100+ simple recipes ready in 10, 20, or 30 minutes

QUICK-FIX DINNERS 100+ SIMPLE RECIPES READY IN 10, 20 or MINUTES By the Editors of Southern Living INTRODUCTION Busy calendars overflowing with lists of to-dos make getting a wholesome and delicious dinner on the table a constant challenge. Southern Living solves this problem in our test kitchens on a daily basis by creating recipes with just such schedules in mind. This book brings together some of our favorite dishes that can be prepared in either 10, 20 or 30 minutes. And weve even included a handy Month of Meals calendar to inspire different meals every night of the week for a month, so mealtime is always fresh and interesting. Theres a little something for everyone in this helpful bookwhether youre trying to entice the pickiest of eaters or you love to entertain friends. On nights you have next to no time between home-from-work and the next eventtheres a great selection of 10-minute recipes to get dinner on the table lightning fast.

Recipe flags show busy cooks at a glance how long a dish takes from start to finish. The calendar in the front of the book indicates recipe combos that go well together so you can make a quick main dish plus a dessert, or serve a soup with that hearty salad. There are ideas for comfort foods, pasta night, and dinners to share with friends, too. Quick-Fix Dinners proves that dinner made fast can be flavorful, satisfying, and, best of all, stress free. ENJOY! A MONTH OF MEALS WEEK 1 Weeknight Comfort Monday Fast & Filling Tuesday Pasta Night Wednesday Soup & Salad Thursday Dinner Party Friday WEEK 2 Weeknight Comfort Monday Fast & Filling Tuesday Pasta Night Wednesday Soup & Salad Thursday Dinner Party Friday WEEK 3 Weeknight Comfort Monday Fast & Filling Tuesday Pasta Night Wednesday Soup & Salad Thursday Dinner Party Friday WEEK 4 Weeknight Comfort Monday Fast & Filling Tuesday Pasta Night Wednesday Soup & Salad Thursday Dinner Party Friday WEEK 5 Weeknight Comfort Monday Fast & Filling Tuesday Pasta Night Wednesday Soup & Salad Thursday Dinner Party Friday PREPARE IN ADVANCE: Stock your freezer with ground beef, chicken, vegetables, etc., and your pantry with dried beans, pasta, canned tomatoes, olives, and seasonings. CHOOSE RECIPES AND SHOP DELIBERATELY: Choose recipes and write down the necessary ingredients before you head to the store.

COOK ONCE-EAT TWICE: If you make a big pot of tomato soup over the weekend, make enough to last into the week. Reheat, add shredded chicken, diced sausage, or rice and you have another supper with minimal time and expense. WORK A LITTLE NOW OR WORK MORE LATER: Read through your recipe the night before and find ways to save time: chop veggies and store in the fridge, or blend seasoning mixes and keep on the countertop. CONTENTS Chapter 1:
Comfort Food Classics Chapter 2:
Picky Eaters Chapter 3:
On the Side Chapter 4:
Pantry & Convenience Chapter 5:
Weeknight Company Chapter 6:
Dessert in a Dash COMFORT FOOD CLASSICS The soulful dishes we all love to linger over and enjoy together dont have to involve lots of prep or hours of cooking in the kitchen. These options are ready in minutes. SMOKED CHICKEN AND FONTINA PANINI Crusty on the outside, gooey on the inside, this sandwich requires little effort and makes a satisfying lunch or light dinner.

No panini press? You can make hot sandwiches with two heavy cast-iron skillets. While youre cooking a sandwich in one skillet, heat the second one on a separate burner. Once hot, place the second skillet on top of the sandwich for 1 to 2 minutes. Repeat on the flip side, cooking for 1 to 2 minutes more. 10 MINUTES SERVES 2 1 (8-ounce) loaf ciabatta bread, cut in half horizontally 3 tablespoons refrigerated pesto sauce 2 plum tomatoes, sliced 1 cup shredded smoked chicken 2 (1-ounce) slices fontina cheese Preheat the panini press according to the manufacturers instructions. Spread the bottom half of the bread with the pesto.

Top with the tomatoes, chicken, and cheese. Top with the remaining bread slice. Place the sandwich in the panini press; cook 3 to 4 minutes or until the cheese melts and the bread is toasted. Cut into quarters, and serve hot. KITCHEN SECRET: USING A PANINI PRESS The popular Italian-style sandwiches known as panini are prepared in a special grill press that eliminates the need for turning. The top and bottom heating units cook sandwiches quickly and evenly, compressing and searing the bread to create distinctive ridges.

Floating hinges on the press accommodate thick-sliced breads. ITALIAN GRILLED CHEESE This American classic borrows the flavors of Italy. Sun-dried tomatoes, fresh basil, and fontina cheese perk up this sandwich that you can prepare in a panini press or on a griddle like a traditional grilled cheese. Add a side salad, and youve got a meal! 10 MINUTES SERVES 4 2 ounces thinly sliced pancetta 8 (0.8-ounce) slices Italian bread teaspoon freshly ground black pepper 4 (-ounce) slices fontina cheese 1 ounces large sun-dried tomatoes, packed without oil (about 12) 8 large fresh basil leaves Olive oil cooking spray Preheat the panini press according to the manufacturers instructions. Cook the pancetta in a large nonstick skillet over medium-high 5 minutes, turning often, until crisp. Remove the pancetta from the pan.

Drain on paper towels. Sprinkle 4 bread slices evenly with the pepper; top evenly with the pancetta, cheese slices, tomatoes, and basil leaves. Top the sandwiches with the remaining bread slices. Coat the outsides of the sandwiches with the cooking spray. Place the sandwiches in the panini press; cook 2 minutes or until the cheese melts and the bread is toasted. Cut the sandwiches in half, if desired.

CALIFORNIA SMOKED CHICKEN SANDWICHES This California favorite begins with shredded chicken and ends with a smoky paprika aioli. In between are creamy avocado and tomato slices. To tamp down the smokiness, use regular paprika in the aioli. 10 MINUTES SERVES 6 12 (0.7-ounce) slices sourdough bread Smoked Paprika Aioli 6 (-inch-thick) slices tomato 2 cups shredded smoked chicken 1 medium-sized ripe avocado, cut into 12 slices Toast the bread. While the bread toasts, make the Smoked Paprika Aioli. Spread the aioli evenly on 6 bread slices.