Meals made in a flash
Quick, easy and tasty dinner ideas to whip up in a half-hour
On weeknights, we want meals that are quick, easy and tasty to boot. Here are some of our fast favourites to mix-and-match when you want dinner in a flash.
With a jar of salsa and frozen cod fillets on hand, our Spicy Baked Fish is just a few vegetables away. Sop up the sauce with our Parmesan and Parsley Bread, which you can make on the grill while the fish is cooking.
Our Orzo Salad can be easily put together with a few pantry items. Serve with a lean protein, such as grilled chicken, fish or shrimp.
For a rustic, Italian-inspired side dish, try our Balsamic Baked Tomatoes. Remember to choose Roma tomatoes, as they have less juice and hold their shape best.
Last but not least, our Easy Salsa Chicken is a cinch to make with items already in your fridge or freezer; it doubles easily to feed more, or for leftovers.
ORZO SALAD
3 tbsp (45 mL) balsamic vinegar 2 tbsp (30 mL) olive oil 1 clove garlic, finely chopped ½ tsp (2.5 mL) salt ½ tsp (2.5 mL) freshly ground pepper 3 cups (750 mL) cooked orzo, rinsed and drained 1 cup (250 mL) frozen peas, thawed 3/4 cup (175 mL) shredded feta cheese 1/4 cup (60 mL) chopped fresh parsley To prepare dressing, combine vinegar, oil, garlic, salt and pepper in a bowl. Add orzo, peas, cheese and parsley; toss to combine. Cover and refrigerate until serving or for up to 24 hours. Serves 4.
EASY SALSA CHICKEN
2 boneless skinless chicken breasts 1 cup (250 mL) frozen kernel corn, thawed 3/4 cup (180 mL) medium salsa 1 cup (250 mL) shredded cheddar cheese Place chicken in a single layer in a greased small baking dish. Sprinkle corn over chicken. Spoon salsa on top. Bake, covered, at 450 F (230 C) for 25 to 30 minutes or until chicken is cooked through. Remove baking dish from oven. Uncover and sprinkle with cheese. Continue baking, uncovered, for 5 minutes or until cheese is melted. Serves 2.
SPICY BAKED FISH
1 cup (250 mL) mild or medium salsa 1 green onion, sliced 1/3 cup (80 mL) chopped green bell pepper 2 tbsp (30 mL) chopped fresh parsley 1 tbsp (15 mL) red wine vinegar Dash pepper 1 lb (454 g) cod fillets Combine all ingredients except cod fillets. Place fish in a shallow casserole dish; spoon sauce over top. Bake at 425 F (220 C) for 20 minutes or until fish flakes easily with a fork. Serves 4.
PARMESAN AND PARSLEY BREAD
1/4 cup (60 mL) butter, softened 2 tbsp (30 mL) freshly grated Parmesan cheese 1 tbsp (15 mL) chopped fresh parsley 1½ tsp (7.5 mL) Dijon mustard Pinch freshly ground pepper 1 loaf French bread, halved lengthwise Combine all ingredients except bread until blended. Wrap bread halves individually in heavy-duty foil, leaving cut side of bread exposed. Spread butter mixture over cut side of bread halves. Heat bread over low heat directly on grid or on warming rack on natural gas barbecue for 15 to 20 minutes or until cheese is melted and bread is golden around edges. Slice bread and serve. Serves 8 to 10.
BALSAMIC BAKED TOMATOES
1 cup (250 mL) fresh bread crumbs 2 tbsp (30 mL) olive oil 1 clove garlic, crushed 1 tsp (5 mL) thyme, crumbled ½ tsp (2.5 mL) salt 1/4 tsp (1 mL) freshly ground pepper 8 Roma tomatoes, quartered lengthwise 1 tbsp (15 mL) balsamic vinegar Combine bread crumbs, oil, garlic, thyme, salt and pepper; set aside. Arrange tomatoes in a single layer in a greased shallow baking dish. Drizzle vinegar over tomatoes. Sprinkle with bread crumb mixture. Bake at 350 F (180 C) for 30 to 35 minutes or until tomatoes are tender and topping is crisp and lightly browned. Serves 8 to 10.