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.