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Show rr t Here are creative, easy ways to answer that age-ol- d question five nights a week. T'r-T'- r' Monday SKILLET BALSAMIC CHICKEN Home cooking... theres nothing like it. But who, you may ask, has the time? Anyone who can find the 30 minutes or less it takes to create one of the following sensational suppers. With all of the ingredients available in the supermarket, these easy, delicious recipes will liven up your weekday menu. With todays busy lifestyles, there is little time to bake homemade bread or make sauces from scratch. That doesnt mean, however, that youre willing to sacrifice homemade taste or the positive feelings associated with scratch cooking. According to Food Watch, a trend analysis firm based in Chicago and Minneapolis, consumers want to be involved in the cooking process. Its an important psychological criteria in meal planning. Food manufacturers are responding to a trend towards simple recipes and easily prepared packaged products that can be combined with fresh foods. For example, packaged side dishes have a variety of creamy and savory sauces that add depth to the carbohydrate portion of the plate. Instead of serving the old standbys baked potato, rice or macaroni and cheese surprise your family with noodles in a zesty rice. cheddar broccoli sauce or a spicy Spanish-styl- e Another easy solution is to mix fresh ingredients such as d chicken, ground beef or vegetables with a noodle or a casserole or for side dish pasta primavera. tasty For anyone who is too busy to make homemade dinners during the week, here are menu plans and a shopping list that will make cooking from scratch a reality. PREP TIME: 5 MIN. COOK TIME: 20 MIN. 2 tablespoons margarine or butter 4 boneless, skinless chicken breast halves, pounded V inch thick 2 cups sliced mushrooms (about 6 oz.) 1 large shallot, finely chopped OR V cup finely chopped onion V cup balsamic vinegar 1 can (15 oz.) chicken broth Vi teaspoon dried oregano leaves, crushed In nonstick skillet, melt 1 tablespoon medium-hig- h heat and cook over margarine chicken, turning once, until done. Remove to serving platter and keep warm. In same skillet, melt remaining 1 tablespoon margarine over medium-hig- h heat and cook mushrooms and shallots, stirring occasionally, 3 minutes. Add vinegar and bring to a boil over high heat. Continue boiling 2 minutes or until liquid reduces by half. Add chicken broth and oregano. Continue boiling 10 minutes or until sauce has reduced by about half. To serve, pour sauce and vegetables over chicken. Makes about 4 servings. SIDE DISH SUGGESTION: Lipton Noodles & Sauce Alfredo or Parmesan. FINISHING TOUCHES: Serve with fresh tomato salad and warm Italian bread or croissants. 12-in- rice-base- PREP TIME: 5 MIN. COOK TIME: 1 4 swordfish, cod or halibut steaks (about 6 oz. each) 2 medium tomatoes, diced 3 green onions, chopped 1 Vi Vi 1 tablespoon ketchup teaspoon salt teaspoon dried oregano leaves, crushed to 2 teaspoons lime juice Broil or grill swordfish until fish flakes. Remove to serving platter and keep warm. In medium saucepan, combine tomatoes, green onions, ketchup, salt and oregano. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 5 minutes. Stir in lime juice. Serve salsa, warm or at room temperature, over fish. Garnish, if desired, with lime wedges. Makes about 4 servings. Variations: Use 4 boneless, skinless chicken breast halves (about 1 Vi lbs.) or 4 turkey cutlets (about 1 Vi lbs.) and grill or broil until done. SIDE DISH SUGGESTION: Lipton Rice & Sauce Spanish. If using chicken or turkey try serving with Lipton Rice & Sauce Chicken Flavor. FINISHING TOUCHES: Serve with a cucumber and onion salad, dinner rolls and fruit sherbet or sorbet for dessert. 8 MIN. package Lipton Noodles & Sauce PREP TIME: 5 MIN. 1 COOK TIME: Alfredo OTHER GROCERIES FOOD lean (U oz.) whole peeled broth , t0n?l?oz) chicken sorbet fruit sherbet or ODUCE I iini d bell pepper matoes lushrooms PANTRY some vinMar;toejice.lm(1 ketchup; 2 dr"J "Eo vegetable dressing-fSeddedfontinao- r salad mozzarella cheese 1 UNtSSauce- Lipton Rotini TrCbeese 1 Vi Vi cups water milk cup 2 2 tablespoons margarine or butter 1 medium onion, coarsely chopped 1 clove garlic, finely chopped 2 ounces prosciutto, coarsely chopped 1 cup frozen peas, thawed Prepare noodles & sauce Alfredo with water, milk and 1 tablespoon margarine according to package directions. Meanwhile, in skillet, melt remaining margarine over medium heat and cook onion and garlic, stirring occasionally, 2 minutes or until soft Add prosciutto and peas; heat through. Toss with hot noodles & sauce. Sprinkle, if desired, with chopped fresh basil and cracked black pepper. Makes about 2 main-dis- h servings. Substitution: Use 2 ounces cooked ham or 4 strips cooked bacon. 10-in- quart 2rmlk rW? a Taste Tested Recipes from The Lipton Kitchens 4 PREP TIME: 10 MIN. COOK TIME: 20 MIN. package Lipton Rice & Sauce Chicken Flavor 2 cups water 1 tablespoon margarine or butter 1 tablespoon olive or vegetable oil 1 pound boneless, skinless chicken breasts, cut into pieces 1 large zucchini, cut into pieces 1 medium red bell pepper, cut into pieces Vi teaspoon dried basil leaves, crushed 2A cup shredded fontina or mozzarella cheese (about 2 oz.) 1 Preheat oven to 375. Prepare rice & sauce chicken flavor with water and margarine according to package directions. nonstick skillet, heat oil Meanwhile, in heat and brown chicken, over medium-hig- h stirring occasionally, 5 minutes or until chicken is done. Remove from skillet. In same skillet, cook zucchini, red pepper and basil over medium heat, stirring occasionally, 4 minutes or until vegetables are crisp-tende- r. In 1 casserole, layer Vi of the rice & sauce, chicken, vegetables and cheese; repeat. Bake uncovered 10 minutes or until cheese melts. Makes about 4 main-dis- h servings. 12-in- Friday Thursday FETTUCCINE halibut steaks each) bam to or cooked CHICKEN ZUCCHINI CASSEROLE 5 MIN. RESTAURANT-STYL- E frozen Wednesday Tuesday FISH STEAKS & WARM SALSA BEEF & ROTINI TOSS PREP TIME: 5 MIN. COOK TIME: IS MIN. package Lipton Pasta & Sauce 3 Cheese Rotini l2j cups water Vi cup 2 milk 1 tablespoon margarine or butter 1 pound ground beef 1 medium onion, chopped 1 can (14 oz.) whole peeled tomatoes, drained (reserve V cup liquid) 1 package (10 oz.) frozen broccoli spears, e thawed and cut into pieces 2 tablespoons plain dry bread crumbs 2 teaspoons melted margarine or butter 1 bite-siz- Prepare pasta & sauce 3 cheese rotini with water, milk and 1 tablespoon margarine according to package directions. skillet, brown ground Meanwhile, in beef with onion over medium-hig- h heat; drain. Add tomatoes, stirring to break up. Add broccoli and reserved liquid. Bring to a boil over high heat. Reduce heat to medium and continue boiling 5 minutes. Remove from heat and stir in pasta & sauce 3 cheese rotini. Turn into V2 quart shallow casserole dish and sprinkle with bread crumbs combined with melted margarine. Broil 2 minutes or until bread crumbs are golden brown. Makes about 4 servings. 10-in- |