Quick Meals Made Easy

Taco salad for six provides a south-of-the-border favorite and time to enjoy it. Just cook one pound extra-lean ground beef in a skillet for 5-7 minutes. Stir occasionally, until thoroughly cooked then drain. Add 2/3 cups water, one tablespoon chili powder, 1/2 teaspoon ground cumin and 1/8 teaspoon ground cayenne pepper. Reduce heat and simmer until liquid thickens. Divide twelve cups torn romaine lettuce onto six plates. Use one can pinto beans, drained and rinsed and two medium tomatoes chopped. Add three medium green onions sliced, 3/4 cup shredded sharp Cheddar cheese, 3/4 cup salsa and 3/4 cup fat-free sour cream. Top the lettuce with 1/6 meat mixture and above ingredients. Arrange three ounces of tortilla chips around each salad and serve immediately.

For sweet and sour chicken that serves five and takes only 25 minutes to prepare check out this recipe. In a skillet heat two teaspoons canola oil over medium-high heat. Cut one pound boneless, skinless chicken breasts into one inch cubes and sprinkle with 1/4 teaspoon of salt. Cook and stir chicken until no longer pink in center and remove from skillet. In the same skillet cook over medium heat one green and one red bell pepper, cut into one inch pieces, and one small onion sliced into thin wedges for three to five minutes. Stir frequently until vegetables are crisp and tender, then add chicken back into skillet.

In a small bowl, mix one cup reduced-sodium chicken broth, liquid from one can pineapple chunks in unsweetened juice, 1/4 cup rice vinegar, 1/4 cup brown sugar, four teaspoons cornstarch and 1/8 teaspoon crushed red pepper flakes. Stir into chicken mixture. Add pineapple chunks and heat to boiling. Reduce heat cooking uncovered, stirring frequently, until sauce thickens and bubbles. Pour over four cups of hot cooked brown or wild rice. Watch your family’s smiles and accept their thanks. Find these recipes at Foodnetwork.com.