Time Saving Recipes

Wrap up this salmon and veggie meal and skip the dishes for a night. 

Ingredients:

4 salmon fillets
1 pint of grape tomatoes, halved
1 bag green beans
1 jar pesto (1 Tbsp. per salmon fillet)
aluminum foil

Place a fourth of the green beans on the bottom of the aluminum foil and place one salmon fillet on top. Add the pesto on top of the salmon, and top with a fourth of the tomatoes. Wrap aluminum foil around the entirety and repeat with other salmon fillets. Bake at 400 degrees for approximately 20 minutes.

Ashlan’s Tip:
You can make homemade pesto, but store bought is much simpler. Try flavored pesto like curry or sundried tomato.

Is there a comfort food that beats chicken pot pie? We think not. This one’s quick and classic, with sliced carrots and a flaky, buttery crust.

Filling:

3 to 4 boneless chicken breasts, cooked and chopped
1 can cream of chicken soup
3/4 cup chicken broth
2 carrots, sliced and steamed
salt and pepper to taste

Mix ingredients together in an 8×8 square casserole dish.

Crust:

1 cup flour
1 cup milk
1/4 tsp. baking soda
1 stick butter or margarine, melted

Mix together and pour on top of the chicken mixture. Bake at 400 degrees for 30 minutes. Crust should be golden brown.

Mary’s Tip:
Use crescent roll dough and frozen steamed carrots to ramp up the simplicity of this meal. Five ingredients, one dish, and your family is fed!

Known as Aloo Bhujia in India, this potato treat is infinitely healthier than fast food fries, and almost just as quick.

Ingredients:

1.5 lb. red baby potatoes
1/4 cup vegetable oil
1 tsp. mustard seeds
1 tsp. cumin seeds
2-4 whole dried red chilies, broken in pieces
1 strand curry leaves, roughly chopped
1/2 tsp. turmeric powder
salt to taste
2-3 garlic cloves, chopped finely
1/4 cup cilantro, chopped finely
1-3 green chilies, chopped finely
1/2 Tbsp. coriander seeds, coarsely ground

Cut potatoes in half and slice uniformly. Soak the sliced potatoes in salted water for 10 minutes before draining and drying. Heat oil in a heavy, seasoned skillet on medium heat. Add mustard, cumin seeds, dried red chilies, and curry leaves and cover skillet immediately. Let simmer for 30 seconds, then add potatoes and sauté, keeping the skillet covered but stirring frequently. Cook for 10 to 15 minutes, then add salt and turmeric powder and cook for another five minutes, uncovered, so they develop a crunchy exterior. Sprinkle finely chopped garlic, cilantro, and chilies over potatoes while turning the heat off. Stir and add ground coriander.

Sujata’s Tip:
Curry leaves and green chilies can be found at the local Indian grocery store and are optional.

Whip this recipe up each Sunday and separate portions into plastic bowls for five days of healthy lunches that are nutrient packed and easy to tote.

Ingredients:

1 rotisserie chicken
1 cup to 1 1/2 cup orzo (substitute whole grain pasta or couscous for variation)
3 cups fresh spinach, rinsed
1 can Hunt’s diced fire roasted tomatoes, drained
3 teaspoons tomato paste
1/4 cup feta

Cut rotisserie chicken into bite-sized pieces. Bring a large pot of salted water to a boil and add orzo, cooking for six to eight minutes. Once the orzo is done, drain the pasta, reserving about 1/4 cup of the water. Add orzo, chicken, and spinach to a skillet over low heat. Add in the drained tomatoes and tomato paste. Stir in reserved pasta water and stir. Sprinkle with crumbled feta and serve or separate into bowls for later.

Cindy’s Tip:
Serve over lettuce and top with black olives for a light but filling lunch.

There’s no risk of overcooking when you make your chicken with kitchen gadget of the moment – the sous vide. Go ahead and get distracted, this method will hold your chicken at the perfect temperature for hours to come.

Ingredients:

sous vide
2 boneless, skinless chicken breasts
8 basil leaves
fresh mozzarella, sliced
11 oz. jar sundried tomatoes
salt and pepper
fresh garlic, minced
vacuum-sealed bag
1 Tbsp. olive oil

Place sous vide in a pot of water and set to 150 degrees. You can even control the temperature of the water from your phone! Butterfly chicken breasts and stuff each with three to four basil leaves, mozzarella slices, and three to four sundried tomatoes. Coat inside and outside of chicken with salt, pepper, and minced garlic and place in a vacuum-sealed bag. Add bag to pot of water and cook for one hour minimum – chicken will stay at precise temperature for several hours. To finish, remove chicken from bag and sear in a pan with olive oil for 30 seconds on each side.

Todd’s Tip:
Todd uses the Anova Precision® Cooker Sous Vide with WiFi from Crate and Barrel, pictured here.