Quick meals are the best recipe for holiday season

Tis the season for holiday parties, programs and winter sports — not to mention all the hubbub of daily life.

As we add more activities to an already busy life, it’s time to look at making heartier, wholesome meals that will warm the body and soul while allowing extra time for work, chores and the fun stuff, too.

There are a plethora of tasty meals that won’t take up all your time.

As a bonus, these meals often will only dirty a few dishes, cutting down on clean-up time as well.

Soups are a traditional cold-weather meal, as are stews and other dishes that can be made in a slow cooker.

Spaghetti is delicious, as are other pasta dishes with a hearty sauce.

Try a risotto, on its own or with a bit of leftover chicken or beef thrown in at the end to warm up.

Or a quick meal of roasted potatoes and chicken, cooked to crispy perfection while you handle other chores.

There are always casseroles, those creamy concoctions of meat, pasta, sauce and veggies baked to perfection. The crisp topping that results from the baking time — and sometimes from a coating of breadcrumbs or crushed potato chips.

So take a few minutes to prepare the dish and don’t worry about spending all day at the stove. Enjoy the business of the season and provide a hearty, healthy meal for your family as well.

Following are some recipes for quick meals from thecookierookie.com.

 

 

One Pan BLT Skillet Frittata

5 large eggs

1/2 cup milk

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt

Pepper

4 slices bacon, chopped

1 tablespoon olive oil

2 cloves garlic, diced

1 15 ounce can diced tomatoes, drained

2 cups baby spinach

Fresh basil, chopped

Whisk together eggs, milk, basil, oregano, salt and pepper to taste. Set aside.

Cook chopped bacon until crispy.

Add olive oil, garlic and spinach to the skillet and cook three minutes, until spinach is wilted. Add tomatoes and stir to combine.

Pour egg mixture over the spinach, then stir in bacon. Stir mixture once or twice, until well combined. Let sit without stirring two minutes, until the edges are set.

Place skillet in a 425-degree oven and cook 15 minutes, until eggs are set and slightly golden.

Top with freshly chopped basil, if desired. Slice and serve.

 

 

Beef Foldover Quesadilla Hack

1 pound ground beef

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

8 large flour tortillas

1/2 cup shredded queso cheese

1/2 cup pico de gallo

1/4 cup sour cream

Fresh cilantro as garnish

Brown ground beef. Stir in chili powder, cumin and paprika. Drain and set aside. Wash the pan and return to the stove over medium high heat.

Lay a tortilla flat. Fold in half to create a seam in the middle. Unfold, and make a small cut to the center of the tortilla. Imagine the tortilla is split into four equal sections. Add a couple spoonfuls of the taco meat into one section, cheese to another, sour cream to the next, and pico de gallo to the last section.

Starting with the bottom left quadrant, fold the tortilla up and over the top left, then the top right, then the bottom right.

Place one tablespoon olive oil in the pan. Add quesadillas and cook three minutes per side.

Remove from heat and garnish with fresh cilantro. Serve immediately

 

 

Garlic Butter Steak Bites and Potatoes

1 tablespoon olive oil

4 tablespoons unsalted butter

1 pound Yukon Gold potatoes, diced into 1/2-inch cubes

4 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

1-1/2 pounds sirloin steak, cut into 1-inch cubes

Freshly chopped parsley, optional,

Heat a cast iron skillet over medium-high heat. Add olive oil and two tablespoons butter. Let the butter melt, then add cut potatoes, garlic, rosemary, oregano salt and pepper. Cook four minutes without disturbing. Stir and cook an additional three to four minutes, until fork tender. Remove potatoes from the pan and set aside in a bowl.

Return skillet to the stove and increase the heat to high. Add two tablespoons butter and melt. Add steak in a single layer and cook one minute. Flip or stir one to two minutes, until desired doneness. Remove from the heat.

Add cooked potatoes back to the skillet and toss. Season to taste, then top with fresh chopped parsley and serve.

 

 

 

Smothered Pork Chops

8 ounces boneless pork chops

1/2 cup flour

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

2 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 cup low-sodium beef broth

1/2 cup heavy cream, room temperature

1 tablespoon Worcestershire sauce

1 tablespoon chopped parsley, plus more for garnish

Pat the pork chops dry.

In a shallow bowl, whisk flour, salt, pepper, garlic powder and smoked paprika. Dredge pork chops in the mixture and shake off any excess. Reserve 1/4 cup of the remaining flour.

Heat the oil in a cast-iron skillet or sauté pan over medium heat. Add pork chops and cook three minutes per side, until deep golden. Remove from the pan and set aside.

Add onion to pan and sauté five minutes, until translucent. Add garlic and cook 30 seconds, until fragrant. Whisk in the reserved flour, cooking for 30 to 60 seconds. Slowly whisk in broth. Bring mixture to a simmer and cook five minutes to thicken slightly.

Stir in cream, Worcestershire sauce and parsley. Return pork to the pan, spoon sauce over the pork, cover and cook three to five minutes, until pork is cooked through.

Garnish with parsley and serve.

 

 

California Roll Sushi Bowl

1 cup dry short-grain sushi rice

1-1/4 cups water

2 tablespoons seasoned rice vinegar

1 avocado, diced or sliced

8 ounces imitation crab, diced

1 cup English or Persian cucumber, diced or sliced

1/2 cup mayonnaise

2 teaspoons sriracha

Optional toppings:

Sesame seeds

Green onion

Nori furikake

Rinse rice under cool water for 30 to 45 seconds, until the water runs clear. Place rice and water into a small saucepan over medium-high heat and bring to a boil, then reduce heat to low. Cover and simmer 18 to 20 minutes, until water is absorbed and  rice is tender.

Place cooked rice into a large bowl. Drizzle with rice vinegar and stir to combine. Set aside and cool completely.

To assemble, divide rice between four bowls. Top with avocado, imitation crab and cucumber.

Whisk mayonnaise and sriracha together in a small bowl. If you prefer a thinner sauce, whisk in two tablespoons water.

Serve sushi bowls with spicy mayo on the side or drizzled on top. Garnish with sesame seeds, green onion, or nori furikake, if desired.

 

 

No Cream Chicken Alfredo

4 cooked boneless, skinless chicken breasts, sliced

Kosher salt

12 ounces dry fettuccini or other long pasta

3/4 cup unsalted butter, cubed

1 cup finely grated Parmesan cheese plus more for serving

Freshly ground black pepper

Chopped fresh parsley or basil, optional

In a large pot of boiling salted water, cook pasta, stirring often, until al dente. Drain, reserving two cups of the pasta cooking water.

Set a large skillet over medium-low heat and add one cup pasta water. Bring just to a low simmer, then whisk in butter, one tablespoon at a time, until melted.

Gradually add cheese, whisking constantly, being sure it is melted and incorporated thoroughly adding more. Whisk in remaining pasta water. Add pasta and mix until noodles are covered in sauce.

If using cubed chicken, add and mix well. Taste and season with kosher salt and freshly ground black pepper. Cook over low heat three to five minutes, until pasta absorbs most of the liquid. Stir often to avoid scorching the pasta.

To serve, place a quarter of the pasta on a plate and add one sliced chicken breast. Top each plate with a heaping helping of grated Parmesan cheese and garnish with chopped fresh parsley or basil leaves.

 

 

 

Taco Mac and Cheese

1 pound 85% lean ground beef

1 onion, diced

15 ounces canned corn, drained

15 ounces canned black beans, drained and rinsed

10 ounces diced tomatoes and chilis

3 tablespoons taco seasoning

1 teaspoon ground black pepper

1 teaspoon chili powder

3 cups water

16 ounces dry elbow macaroni

2 ounces cream cheese

1 cup shredded Mexican blend cheese

Diced green onions, optional

In a large skillet, brown ground beef over medium-high heat five minutes. Add diced onion and cook two minutes. Drain excess fat.

Stir in corn, black beans, tomatoes and chilis, taco seasoning, black pepper, chili powder and water and bring to a boil.

Add elbow macaroni and mix until fully combined. Add cream cheese and stir until mixed well.

Reduce the heat to a simmer and cook  12 to 15 minutes, until pasta is fully cooked and tender.

Garnish with cheese and diced green onion, if desired, before serving.

 

 

 

One Pan Chicken Parmesan Pasta

3 boneless, skinless chicken breasts, cut into cubes

2 tablespoons Italian dressing (not creamy)

Kosher salt

Freshly ground black pepper

16 ounces dry rigatoni pasta

24 ounces marinara sauce

1/2 cup freshly grated Parmesan cheese

1/2 cup freshly shredded mozzarella cheese

Chopped fresh basil, optional

Heat chicken and Italian dressing in a 12-inch cast iron skillet over medium high heat. Season with salt and pepper to taste and cook about five minutes, until chicken is browned and just cooked through.

Add pasta and marinara. Fill empty marinara jar with water and add to the skillet. Lightly stir the mixture to combine, bring mixture to a boil, then reduce to a simmer. Cover and cook 15 minutes, until pasta is tender to your liking.

Cover with grated Parmesan and shredded mozzarella and cook two to three minutes, until cheese is melted. You can also broil the skillet about four minutes to make the cheese extra melty.

Top with chopped basil, if desired, and serve