Best Recipes in 30 Minutes

Saturday, April 16, 2016

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 season chicken to taste with salt and pepper. roll in breadcrumbs and sauté in 4 tbls. butter in skillet until cooked through. meanwhile, blanch spinach in boiling water for 1 minute. drain. brown half of remaining butter in another skillet and sauté spinach until just tender. remove chicken from pan and add remaining butter. add minced mushrooms and sauté until light brown. place spinach on platter. arrange chicken breasts over spinach and cover with mushrooms. drizzle butter remaining in pan over chicken. garnish with whole mushrooms.
2 for the whole mushrooms on top- toss the mushrooms in olive oil, minced garlic, and chopped fresh thyme and arrage on a roasting pan. lightly season with salt and pepper and roast at about 400 degrees for just under 10 minutes or until they become nice and tender. top the finished dish with the roasted mushrooms. mushrooms can be made ahead of time and placed in fridge covered with clear wrap.

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

1 boil chicken breast until they are white throughout.
2 in a casserole dish, mix together soup and sour cream.
3 tear chicken into small chunks.
4 mix with soup-sour cream mixture.
5 crush the 2 sleeves of crackers and pour on top of chicken mixture.
6 melt butter and pour on top.
7 cover and put in the oven at 350f until heated through or when crackers on top are brown.

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 over medium heat, in a saucepan, add olive oil, onion and chicken breast and cook till chicken is almost done and juices are almost clear. about 4 to 6 minutes. add garlic and jalapeno and cook for two more minutes. add taco seasoning and water and cook till the water has almost completly evaporated.
2 once the water is just about gone , add the rest of the ingredients and heat to just before it boils and remove. serve with tortilla strips and cheddar cheese.

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

1 heat oven to 350°f
2 cook and stir onions in hot oil in large skillet on medium heat 4 to 5 minute or until crisp-tender. stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
3 spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. cover.
4 bake 15 to 20 minute or until heated through.
5 special extra: sprinkle with chopped tomatoes and sliced green onions before serving.
6 nutrition information per serving: 560 calories, 24g total fat, 10g saturated fat, 135mg cholesterol, 1090mg sodium, 40g carbohydrate, 4g dietary fiber, 7g sugars, 45g protein, 25%dv vitamin a, 15%dv vitamin c, 30%dv calcium, 20%dv iron.

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preheat oven to 350 degrees f (175 degrees c).
place squash, cut sides down, in a 9x13 baking dish. pour water into dish around squash halves.
bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. carefully remove the skin with a fork; it should be very easy to remove. top squash halves with butter and season with salt and pepper to taste.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 debone chicken.
2 pull the meat with 2 forks.
3 melt the butter.
4 add can of sauce, taco seasoning, sour cream, salt & pepper.
5 when sauce is well blended add chicken meat.
6 spray 8 x 8 casserole dish.
7 place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together.
8 once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan.
9 top the dish with shredded cheese as much as you want.
10 i cover the dish with aluminum foil & bake at 400 for 20 - 25 minutes to melt cheese.
11 i serve it with tostitos bite size.

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

1 preheat oven to 325°f.
2 in a large mixing bowl, combine drained chicken, verde salsa, 2 to 3 cups shredded cheese, cream cheese, and regular salsa.
3 mix ingredients together until everything is very well blended.
4 add about 1/4 cup of mixture to each tortilla and roll up placing each one fold-side down, in a 9x13 inch baking dish.
5 cover with the remaining shredded cheese and place in the preheated oven for 30 to 40 minutes, or until the cheese is melted through.
6 serve with sour cream and salsa!