The kids are back in school, which means you now have yet one more thing—homework!—to juggle while trying to get a meal on the table. Try these easy meals with only about five ingredients to lighten your overloaded schedule.
Photo by Karen Hermann
CHICKEN IN MUSHROOM SAUCE
Serves 4
1 pound chicken tenders (or boneless, skinless chicken breasts, sliced)
All-purpose seasoning, to taste
3–4 tablespoons unsalted butter
8 ounces mushrooms, cleaned and sliced
½ cup heavy cream
2 tablespoons fresh thyme, basil or parsley (or combination), optional
Season chicken with all-purpose seasoning and set aside. In a large skillet, heat butter over medium-high heat and add mushrooms. Cook, stirring, until all liquid is evaporated and mushrooms start to brown. Add chicken and cream and stir well. Cover the skillet and bring to a boil. Lower the heat to medium-low and simmer until chicken is done—turning once or twice—and sauce is thickened. Adjust seasoning if needed. Serve with penne pasta or steamed rice, if desired. Garnish with fresh herbs.
Chili tilapia with asparagus
Photo by Gina Moore
Serves 4
2 pounds tilapia fillets
Mexican seasoning (or Cajun seasoning)
3 tablespoons olive oil, plus more if needed
2 pounds asparagus, trimmed
1–2 lemons, for fresh-squeezed juice and zest
Season fish fillets liberally with seasoning. Add oil to a large skillet over medium-high heat. When oil is hot, add fillets. You may have to cook fillets in batches, depending on the size of the skillet. Cook until opaque, flipping halfway through cooking, for a total of 3–4 minutes per side.
While fish is cooking, steam the asparagus. In a large saucepan with a steamer basket, add water and bring it to a boil. Place asparagus into steamer basket over boiling water, cover and let steam until bright green and tender, 4–5 minutes. Remove asparagus from steamer when done and spread onto a serving platter. Lightly sprinkle with seasoning, olive oil and lemon zest. Place cooked fish fillets over asparagus and squeeze all over with lemon juice. Serve immediately. Garnish with additional lemon wedges, if desired.
Black bean quesadillas and avocado
Photo by Iuliia Nedrygailova
Serves 6
2 14-ounce cans black beans, drained, rinsed and dried
2 cups chunky salsa, homemade or store-bought
12 10-inch tortillas
4 cups Mexican-blend cheese
2 avocados, sliced
Sour cream, optional for serving
In a large bowl, combine beans and salsa and set aside. Arrange tortillas on a clean kitchen counter surface. On one half of each tortilla, spread the bean mixture and some cheese, according to your taste. Fold the empty side over onto the filled side and press down firmly.
Spray a large skillet with oil, and heat over medium heat. Add one or two quesadillas to the skillet and spray the tops with oil as well. Fry until golden brown and crisp on the bottom; flip and cook an additional 3–4 minutes until brown on the other side. Remove, slice into thirds and place on serving plates. Add avocado slices and serve with sour cream, if desired.
Lemon roasted chicken with cauliflower
Photo by Gwénaël Le Vot
Serves 4–6
3–4 pounds young whole chicken, rinsed and patted dry
Greek all-purpose seasoning
1 lemon, quartered, plus additional lemon juice
Fresh thyme sprigs
1 head cauliflower, cut into florets
Liberally season chicken, inside and out, with Greek seasoning. Insert lemon wedges and thyme sprigs into cavity of chicken. Tie legs together with kitchen twine. Spray entire chicken with cooking spray and place in large cast-iron skillet. Set aside.
Preheat oven to 500 F. Place chicken in oven and roast for 15 minutes. Turn oven temperature down to 350 F. Toss cauliflower with additional seasoning and additional thyme and scatter around chicken in skillet. Continue cooking chicken and cauliflower for 30–40 minutes until meat reaches 165 F when measured by an instant-read thermometer. Remove chicken from oven to cutting board. Allow to rest for 10–15 minutes. Carve chicken and place on serving platter. Arrange cauliflower around chicken and spoon juices over both chicken and cauliflower. Garnish with additional lemon juice and fresh thyme sprigs. Serve immediately.