Many dinners can be cooked quickly and flavorful in a short amount of time in about 30-40 minutes including a bit of prep time. With a short list of ingredients and possibly items you might have on hand a meal can come together quickly. Every household has their favorite items they keep in their pantry and freezer. My pantry almost always has chicken and beef broth or stock, rice, a few assorted pastas or noodles, onions, potatoes and an assortment of can tomatoes. Items on my weekly shopping list usually include are a few peppers, fresh mushrooms, celery and carrots . These items along with your favorite protein will turn into a quick delicious dinner in a jiffy. Here are a few quick recipes you might like to try.
Any Meat or Not – Tortellini Soup
The only prep you need is chopping an onion, a couple of carrots and garlic.
1 lb. bulk sweet Italian sausage (if you have links remove the casing) Any meat you choose can be exchanged for the sausage. Diced chicken, ground beef or ground chicken or leave it out all together
1 medium onion, chopped
2 medium-large carrots, chopped
3 cloves garlic, finely chopped
1 tsp. Italian seasoning
2 cartons (32 oz. each) chicken broth (Beef or Vegetable is fine too)
1 15 oz. can diced tomatoes (any flavor)
1 package (Approx. 12 oz.) refrigerated or frozen cheese or meat filled tortellini
1 bag (5 oz.) fresh baby spinach
1. In 5-quart Dutch oven, cook sausage or other meat, onion, carrots and garlic over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain any excess fat.
2. Stir in broth, Italian seasoning and diced tomatoes; heat to boiling on medium-high heat. Add tortellini; reduce heat to low and cook 8 to 10 minutes or until tortellini are tender. Stir in spinach and cook 1 to 2 minutes or until spinach is wilted.
Baked Pesto Chicken Thighs
Baked Pesto Chicken is a fast chicken dish made with boneless thighs, pesto, tomatoes, mozzarella and Parmesan cheese. This recipe is easily doubled.
4 Boneless, skinless chicken thighs
Kosher salt and fresh pepper to taste
1 Small jar ready-made Pesto or homemade if you prefer
1 Medium tomato, sliced thin
1 Cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Wash chicken and dry with a paper towel. Season lightly with salt and fresh cracked pepper.
Preheat the oven to 400° F. Line baking sheet with foil or parchment.
Place the chicken thighs on prepared baking sheet.
Spread about 1-2 teaspoons of pesto over each piece of chicken, depends how much pesto you like.
Bake for 20 minutes or until chicken is no longer pink in center.
Remove from oven; top with sliced tomatoes, sprinkle Parmesan cheese, and mozzarella cheese on top.
Bake for an additional 3 to 5 minutes or until cheese is melted.
Serve over cooked white rice or pasta.
Spanish Style Rice with Beef
1 lb Lean Ground Beef
1 cup Rice – Regular, Uncooked
28 oz can Diced Tomatoes
16 oz can Tomato sauce
1 cup Water
1/2 tsp Oregano Leaves
1/8 tsp Pepper
1/2 cup Onion – Chopped
2/3 cup Green Bell Pepper – Chopped or a combination of red and green
1 tsp Chili Powder
1 1/4 tsp Salt
Cook the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients.
In the skillet: Heat the mixture to boiling then reduce the
heat and simmer, covered, stirring occasionally, until the rice is
tender, about 30 minutes. (A small amount of water can be added if
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