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Speedy Suppers

Quick and Delicious Family-Tested Entrees

1. Easy Chicken Lettuce Wraps

Heat 2 tbsp peanut oil in a skillet over medium-high heat. Add 1 lb ground chicken, 6 thinly sliced green onions, and 2 tsp cornstarch. Cook the chicken until no longer pink while breaking into pieces. Add ½ cup chopped water chestnuts, 3 tbsp soy sauce, 1 tbsp minced ginger, and 1 tbsp oyster sauce, and cook for two more minutes. Place a heaping spoonful into the center of each bibb lettuce leaf. Serves 4.

2. Penne a la Vodka

Melt ½ cup butter in a large skillet over medium heat. Add 4 oz of torn prosciutto, and saute in pan until lightly colored. Add 1/3 cup vodka and stir until evaporated. Stir in 1½ cups marinara sauce and ½ cup heavy whipping cream. Simmer uncovered for 8 to 10 minutes. Cook 8 oz penne according to directions and drain. Pour vodka sauce over pasta and sprinkle with Parmesan cheese. Serves 4.

3. Pork Tenderloin with Jezebel Sauce

Cook 1½ lb pork tenderloin in the oven at 425°F for 25 to 30 minutes (internal temp of 155°F). Mix ½ cup apple jelly, ½ cup orange marmalade, and ½ cup brown mustard with horseradish in a sauce pan and warm over low heat. Slice pork and serve topped with sauce. Serves 6.

4. Barbecued Chicken and Black Bean Burritos

Cut 3 boneless, skinless chicken breasts into bite size pieces. Cook in a large skillet with 1 tbsp olive oil over medium heat for 2 minutes. Add ½ cup chopped yellow onion and 1 tsp minced garlic and cook until the chicken is no longer pink (about 5 minutes). Add 15 oz drained and rinsed black beans and 1/3 cup barbecue sauce. Reduce heat and stir to coat the chicken with the barbecue sauce. Sprinkle with ½ cup shredded cheddar cheese and heat for 2 to 3 more minutes without stirring. Heat 4 large tortillas in microwave. Spoon chicken mixture in center of tortilla. Add sour cream (and cooked white rice if desired) and roll up burrito-style. Serves 4.

5. Spicy Shrimp

Preheat oven to 350°F. Simmer 3 slices cooked and crumbled bacon, 1/3 lb butter, 2 tbsp Dijon mustard, 1½ tsp chili powder, ¼ tsp dried basil, ½ tsp dried oregano, 1 tsp pepper, 2 minced garlic cloves, 2 tbsp Old Bay seasoning, ½ tsp Tabasco and 1 tbsp fresh lemon juice in a large skillet for 5 minutes. Place mixture in a casserole dish. Add 2 lbs peeled and deveined shrimp. Bake for 20 to 30 minutes or until shrimp turns pink. Serve shrimp and sauce over angel hair pasta or white rice. Serves 4.

You’ve Got Supper is for busy people who appreciate spending time together enjoying a great meal. All recipes are kitchen-tested to help you out of your dinner rut while planning weekly meals for family and friends.
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