In a bind for dinner? Make a meal that takes little to no time to make at all: chicken fajitas. This chicken fajita recipe is loaded with chicken, cheese, and spices. Lots of flavor and little time is what you need in a weeknight recipe.
When you only have 20 minutes to spare and three hungry mouths to feed, more often than not a parent will pull something not-so-nutritious out of the freezer — or opt for takeout. But it doesn't have to take tons of time or money to serve your family a nutritious and delicious dinner.
Inspired by a dish I had in Austria, where tender veal cutlets were seared and then doused in a rich, berry pan sauce, this healthy dinner takes only minutes to prepare and is full of delightful flavors that won't have you reaching into the freezer for ice cream later.
In an effort to save money, I've opted for chicken cutlets here. But if you're willing to lay down some extra bucks, opt for thin paillards of veal, and then add an extra oomph of flavor to the sauce with a tablespoon of dark berry jam, balsamic vinegar, and a couple of tablespoons of dark dried fruits. Oh, and you'll need a lovely loaf of pain de campagne to mop up all the juices, believe me.
Total cost: $9.26
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Chicken parm is a truly genius creation. The gooey mozzarella cheese melted over savory marinara sauce and crisp, breaded chicken cutlet is one of our most favored pseudo-Italian dishes there is. We decided to add a little more crunch, though, and serve that classic dish over a bed of fries.
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Click here to see 101 Ways to Cook Chicken
A cheesy, tomato sauce-covered comfort food, this recipe is best served with a side of pasta. This variation of the recipe is a little lighter than traditional chicken parmigiana but it's just as tasty (I promise).
This take on saltimbocca, an Italian classic, uses chicken instead of veal and is topped with cheese. It takes 35 minutes to prepare and is served with a sage butter pan sauce and arugula. This recipe by Claudia Roden and adapted by JeanMarie Brownson appeared in the Chicago Tribune.
Crunchy and slightly bitter, this easy salad is a healthy and tasty dish to make for dinner or the night before for lunch the next day. In fact, as the acid in the dressing softens the radicchio, the flavors meld together overnight and make the salad even better than it was the before. Plus, you don't have to worry about how to dress the salad because the work has already been done!
I cooked the chicken for this salad, but you can always use leftovers from dinner the night before. Similarly, while I used leftover roasted asparagus, nearly any other cooked vegetable can be used instead.
Click here to see 9 Tasty Lunch Ideas for Work.