Betty Crocker The Big Book of Weeknight Dinners

( 2 )

Overview


A huge collection of easy weeknight dinners the whole family will love

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 ...

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Betty Crocker The Big Book of Weeknight Dinners

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Overview


A huge collection of easy weeknight dinners the whole family will love

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!

  • Includes more than 200 simple, no-fuss recipes with mouthwatering full-color photographs throughout
  • Helpful icons highlight fast recipes that can be prepared in 30 minutes or less while an introductory section offers helpful tips on meal planning and smart shopping
  • With more than 200 recipes at just $19.99, this book is a fantastic value

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.

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Product Details

  • ISBN-13: 9781118133262
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 3/20/2012
  • Series: Betty Crocker Big Book Series , #2
  • Edition description: Original
  • Edition number: 1
  • Pages: 336
  • Sales rank: 615,686
  • Product dimensions: 7.90 (w) x 8.90 (h) x 1.10 (d)

Meet the Author

With more than 63 million cookbooks sold since 1950, BETTY CROCKER is the name readers trust for reliable recipes and great ideas. For over 75 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines and television.

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Table of Contents


Dinner Dilemma Solutions

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

Index

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Recipe

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
CHILI
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

Quick Variation
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!

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted October 11, 2012

    WORST

    This book has a horrable taste of paper

    1 out of 4 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 2, 2012

    This is my kind of cookbook with the focus on main meal entrees

    This is my kind of cookbook with the focus on main meal entrees for dinner. There are lots of color photographs which always makes a good cookbook even better. The chapters include Hearty Supper Sandwiches and Pizzas; Soups, Chilies, and Stews; Simple Skillet Meals, Satisfying Casseroles, and Main Dish Salads (which I will use more frequently with summer approaching).

    So far I've made two recipes from this cookbook: Chunky Tomato-Bean Soup and Tuna and Broccoli Bake. Both turned out well and I'll make them again. I've tagged many recipes to try such as Toasted Philly Turkey Sandwiches, Buffalo Chicken Sandwiches, Cheesy Chicken and Artichoke Pizza, Greek Split Pea Soup, Onion Topped Turkey Divan, and Loaded Baked Potato Casserole.

    The recipes aren't necessarily "health food" fare and some may be higher in fat and calories that what is preferable, but any of the ingredients can be substituted with low-fat, lower sodium versions and whole grain pastas can be used. Since I need to watch carbs I can use more meat and less pasta in many of the recipes and add more veggies, or I can make an open-face sandwich using one slice of bread instead of two, etc. I also like that the recipes use regular ingredients that can be found in any grocery store.

    The focus is on dinner entrees so breakfasts, side dishes, and desserts are not included but does feature a menu planner with suggested side dishes for the recipes, as well as a metric conversion chart. Each recipe has a suggested variation and has the nutritional information per serving, including exchanges for those following a weight loss or diabetic program using that method.

    This would be a great cookbook for a new bride or anyone of any level of cooking expertise who wants plenty of variety for supper menus.

    I received a copy of this book for review from the publisher but the opinion of it is my own and was not solictied, nor was a positive review required.

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