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    You are in: Home / Cookbooks / Fast but Good
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    22 recipes in

    Fast but Good

    Sometimes you just need quick & easy, but no need to sacrifice taste dears:D
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    This is a yummy Lentil Stew made with mostly what is in your pantry. It is only four servings so you won't have tons left over. Simple but delicious!

    Recipe #191459

    This salad is very filling and Colourful!

    Recipe #14070

    A fast easy dinner. Makes excellent leftovers. This was my "beginner vegan" recipe. I got it off the web somewhere, and we practically lived on it for the first 3 months. This goes over well at potlucks too -- just mix cooked rice in with the beans before you take it.

    Recipe #52177

    From Good Housekeeping. Iron-rich and garlic-kissed, the sautéed spinach in this melted-cheese sandwich recipe adds a rich flavor.

    Recipe #427434

    20 Reviews |  By Kim127

    This recipe is from the June 2004 issue of Gourmet magazine. Has a nice zing! This will serve about 4-6 people as a main course or over 8 as a side or starter.

    Recipe #153569

    3 Reviews |  By ellie_

    Recipe source: Prevention Magazine

    Recipe #412693

    This is a variation of a recipe I've been making for years. I've added the black beans to make it a nice vegetarian dish.

    Recipe #180837

    This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.

    Recipe #150898

    From Prevention's Cooking for Good Health, 1994. This is an untried recipe that simply sounds wonderful! It falls under the CORE program if you are a fellow Weight Watcher. Otherwise here is the nutritional info. from the cookbook: Calories...116 Fat...3.8g (29% of cal.) Sat. fat...0.4g. (3% of cal.) Cholesterol...0mg Sodium...119

    Recipe #180172

    This is an interesting take on quesadillas, adapted from Great Good Food by Julee Rosso. The recipe calls for these to be baked in the oven rather than done in a skillet. When we had them they were a bit flimsy for eating by hand - but that might be because I used an insulated baking sheet - they may benefit from browning on the bottom a bit. The recipe lists fresh herbs, but I used dried (teaspoons instead of tablespoons) and they were delicious.

    Recipe #207003

    Posting for ZWT 2006 this is an appetizer or cold side dish. Sounds nicely spiced and very interesting. I would think the spices in this could be played with a little bit.

    Recipe #173849

    This is a quick, 5 ingredient recipe. It comes from Light and Tasty. You should definitely be using the Italian-style diced tomatoes that come already seasoned with herbs for flavor. If you use plain diced tomatoes, just add some herbs to your liking when putting this recipe together.

    Recipe #152412

    Add some ham for a complete meal; this is a good brunch dish or potluck! From Epicurious with some changes.

    Recipe #221599

    Posted for Zaar World Tour 2005. Although green beans have often been paired with either bacon or almonds, I've never seen a recipe for them both until I found one in a cookbook called The New Irish Table. They enhance one another quite nicely in this recipe, and it's very easy and quick to make. Imitation bacon has the smokey flavor of regular bacon, but fewer calories. I've included instructions (such as they are) for both. Butter beans and lima beans are from the same family. If you can't find frozen butter beans (favas), canned are fine but don't cook as long. They don't suggest browning the almonds, but you could do so in a 350F oven for 5 minutes or until visibly browned.

    Recipe #134614

    I had this at the Wild Oats deli...it is to die for...they have the recipe on their website...so here it is.

    Recipe #199393

    This is a great recipe for a different kind of pizza. It's heavy on the flavors, but you don't feel stuffed after eating it. The recipe was actually born of an experiment performed by myself and a friend on a Sunday night. Be creative, though... last time I made it, I spread pine nuts over the surface and it was terrific!

    Recipe #33973

    This appeared in Cooking Light two or three years ago.

    Recipe #111994

    When I had this at our local Mexican restaraunt, I enjoyed it so much that I recreated it at home and I think this is a good likeness!This is pure comfort food to me! Feel free to experiment with this recipe! makes 2 for a main dish, 8 for appetizers

    Recipe #60316

    This juicy chicken and tangy cream sauce are wonderful for lunch or supper. On the go? These are great warm or cold and make great lunch, picnic or beach fare! They are very portable when wrapped in foil. Perfect with fresh island fruit and a cold tropical drink! RSC#8 3rd place

    Recipe #161334

    I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy!

    Recipe #158299

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