Magazine Womans Day - Dinners on--15 minutes away: 70 recipes that will save the day

In the same series: Fire Up the Grill!: Over 75 Recipes for Great Dining Outdoors One-Pot Wonders Filipacchi Publishing 1633 Broadway New York, NY 10019 2003 Filipacchi Publishing First eBook Edition: June 2010 ISBN: 978-1-933231-94-5 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. How many times have you heard the question, Whats for dinner? Womans Day Dinners On gives you 70 different answers. Once upon a time, the woman of the house was expected to slave over the stove for a good part of the day. But times have changed. The trend now is to get something on the table thats not only quick and easy, but also nutritious and flavorful.

All these recipes meet those requirements while giving new meaning to the term fast food. Even gourmet cooks will appreciate our simple but satisfying meals. Add bread or a salad, an easy dessert, and its dinner. Whatever you and your family crave, we have a fuss-free solution. Soups, salads, sandwiches, pasta, main-course dishes featuring chicken, pork, beef, fish: We show you how to whip up a good, satisfying meal in less time. An added bonus to these easy-to-do meals: Many of them can be made ahead, then frozen or reheateda boon for households where everyone comes and goes at different times.

These meals also hold their own on family nights when everyone dines together. Plus, you get to sit down and enjoy more time at the table instead of sweating it out in the kitchen. In the past, chefs wore the traditional toque or high hat. These days, the chef of the house wears many other hats as well: office worker, stay at home mom, college student, single parent. But everyone probably has one thing in common, and thats not having enough time in the day. Problem solved.

With these recipes, thats one less worry in your life.

Italian Heroines 1 tsp oil, preferably olive8 oz mushrooms, sliced (2 to 3 cups)1 cup thinly sliced onion4 hero (hoagie, sub) rolls, split6 Tbsp reduced-fat basil pesto sauce8 oz sliced cooked turkey2 cups deli-style marinated roasted red and yellow bell peppers1 cup (4 oz) preshredded mozzarella cheese Heat oven to 425F. Have a baking sheet ready. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; saut 5 to 7 minutes, stirring often, until lightly browned. Meanwhile spread cut sides of rolls with pesto.

Top with turkey and peppers, spoon on onion and mushrooms, and sprinkle with cheese. Bake 5 minutes or until cheese melts. SERVES 4PER SERVING: 561 cal, 32 g pro, 51 g car, 5 g fiber, 26 g fat (8 g saturated fat), 71 mg chol, 971 mg sodSPEED ZONESince most recipes include onions and peppers, slice or chop a bunch at a time and freeze them in ziptop freezer bags for fast use later. Cheddar, Pears and Watercress on Whole-Grain Bread 8 slices 7-grain sandwich bread8 oz sharp yellow Cheddar cheese, sliced or coarsely shredded1 ripe pear, cored, sliced very thin and gently tossed with 1 tsp lemon juice1 bunch watercress, picked over, rinsed and patted dry (1 cups)1 Tbsp butter or margarine Top 4 slices bread with half the cheese, the pear slices and watercress. Cover with remaining cheese and bread. Melt half the butter in a large skillet over medium-low heat. Add sandwiches and cook until nicely browned on bottoms, about 5 minutes.

Turn, add remaining butter, and cook 5 minutes longer or until underside is crisp and cheese melted. Remove to a cutting board; cut in half. SERVES 4PER SANDWICH: 410 cal, 20 g pro, 31 g car, 5 g fiber, 24 g fat (14 g saturated fat), 67 mg chol, 662 mg sodDO IT FASTClean as you go. Fill a large bowl or pan with hot soapy water so you can toss in cooking utensils as soon as youre done with them. Ham and Eggplant Wraps 4 burrito-size wraps, preferably spinach with garlic and pesto or sundried tomato (see )1 jar (7 oz) roasted red peppers, well drained12 oz thinly sliced ham4 lettuce leaves1 can (7 oz) caponata (eggplant appetizer)SERVE WITH: potato chips and grapes Warm wraps as directed on package. Meanwhile pat roasted red peppers dry with paper towels and cut them into narrow strips. Lay ham and a lettuce leaf on lower third of each wrap.

Spoon on caponata; top with roasted pepper strips. Tightly roll up from edge nearest you. Cut in half diagonally before serving. SERVES 4PER SERVING: 406 cal, 19 g pro, 40 g car, 5 g fiber, 18 g fat (4 g saturated fat), 48 mg chol, 1,891 mg sodNOTEA splash of vinegar on the rolled-up wrap adds a pleasant bite.TIPFlavored burrito-size flour tortillas are often called wraps. Look for them in the dairy or produce section of your grocery. Eggs and Asparagus on a Raft 4 English muffins1 lb thin asparagus1 cup bottled light Parmesan Alfredo sauce8 large eggs8 thin slices baked ham (6 oz)GARNISH: chopped parsley Split and toast English muffins; place cut sides up on serving platter. Cut 1 in. off bottoms of asparagus. off bottoms of asparagus.

Add spears to skillet, reduce heat, cover and simmer 3 to 4 minutes until crisp-tender. Remove with tongs to a colander; keep water simmering. Meanwhile heat Alfredo sauce in a small saucepan over medium-low heat or in microwave, stirring occasionally. Break eggs into a bowl (see ) and slide into water in skillet. Cover and cook 5 to 6 minutes until whites set and yolks shake only slightly when pan is jiggled. While eggs cook, place ham, then asparagus spears on muffin halves.

Using a slotted spoon, gently lift eggs from water and place 1 on each muffin half. Spoon sauce over eggs; sprinkle with parsley. SERVES 4PER SERVING: 459 cal, 31 g pro, 34 g car, 2 g fiber, 21 g fat (9 g saturated fat), 475 mg chol, 1,470 mg sodNOTEGood with bottled or deli pickled beets.TIPAll eight eggs can be added to the simmering water at one time. Red Pepper Quesadillas Eight 8-in. flour tortillas1 cup preshredded Cheddar cheese (4 oz)1 cup frozen chopped red bell peppers, thawedcup sliced scallionscup chopped cilantro (optional)4 tsp vegetable oil Sprinkle 4 tortillas with cup of the cheese, the red peppers, scallions and cilantro. Top with remaining cup cheese and tortillas. Heat 1 tsp oil in each of two nonstick skillets over medium heat.