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Dinner will never get boring with this compendium of weeknight dinner recipes from Betty Crocker. You'll find soups and stews, skillet meals, main-dish salads, pizzas, sandwiches, casseroles, and much more. With meals that are just as easy to prepare as they are delicious to eat, this book will help you keep the family fed with minimum ...
Dinner will never get boring with this compendium of weeknight dinner recipes from Betty Crocker. You'll find soups and stews, skillet meals, main-dish salads, pizzas, sandwiches, casseroles, and much more. With meals that are just as easy to prepare as they are delicious to eat, this book will help you keep the family fed with minimum effort.
Whether it's a light summer meal or a hearty winter meal you need, The Big Book of Weeknight Dinners has you covered!
When it comes to feeding families, no one has you covered like Betty Crocker. With The Big Book of Weeknight Dinners, you'll have plenty of great dinner ideas to dig into.
Moment’s Notice Menu Planner
1.Hearty Supper Sandwiches and Pizzas
2. Soups, Chiles and Stews
3. Simple Skillet Meals
4. Satisfying Casseroles
5. Main Dish Salads
Metric Conversion Guide
Alfredo Chicken Pot Puff Pies
4 servings PREP TIME 20 minutes START TO FINISH 55 minutes
1 sheet frozen puff pastry (from 17.3-oz package), thawed
1 tablespoon butter or margarine
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cups frozen peas and carrots (from 1-lb bag)
1 jar (16 oz) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1 egg, beaten
1 Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up side of each custard cup, letting corners hang over side.
2 In 10-inch skillet, melt butter over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until softened. Add chicken, frozen peas and carrots, and Alfredo sauce; cook 3 to 4 minutes longer, stirring occasionally, until vegetables are thawed and mixture is hot. Sprinkle with thyme; stir well.
3 Spoon chicken mixture into pastry-lined cups. Fold corners of pastry over filling, pinching to almost close tops. Brush pastry tops with egg.
4 Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.
1 Serving: Calories 730; Total Fat 50g (Saturated Fat 21g; Trans Fat 2.5g); Cholesterol 285mg; Sodium 1070mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 28g Exchanges: 1½ Starch, 1 Other Carbohydrate, 1 Vegetable, 3 Lean Meat, 8 Fat Carbohydrate Choices: 3
Black Bean Chili with Cilantro
5 servings (11/3 cups each) PREP TIME 30 minutes START TO FINISH 1 hour 30 minutes
¼ cup dry sherry or chicken broth (from 32-oz carton)
1 tablespoon olive oil
2 large onions, chopped (2 cups)
½ cup chopped celery
½ cup chopped carrot
½ cup chopped red bell pepper
3 cans (15 oz each) black beans, drained, rinsed
2 cups chicken broth (from 32-oz carton)
1 large tomato, chopped (1 cup)
2 tablespoons finely chopped garlic
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste
1 teaspoon ground cumin
½ teaspoon dried oregano leaves
¼ cup chopped fresh cilantro
Salt and pepper to taste
GARNISHES, IF DESIRED
Additional chopped onion
Shredded Monterey Jack cheese
Fat free plain yogurt (from 2-lb container) or sour cream
1 In 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
2 Stir in remaining ingredients except garnishes. Heat to boiling. Reduce heat to low; cover and simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and yogurt.
1 Serving: Calories 400; Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 560mg; Total Carbohydrate 70g (Dietary Fiber 23g); Protein 19g Exchanges: 3 Starch, 1 Other Carbohydrate, 2 Vegetable, 1 Lean Meat Carbohydrate Choices: 4½
Plan a "meatless" night to serve this hearty chili. Then for another meal, add some shredded cooked chicken and top with Cheddar cheese instead of Monterey Jack—you'll think it's a different recipe!
Posted October 11, 2012