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Quickish Meals

[Cover photo by toni gifford.] Meals that can be PREPARED in under 21 minutes but take over 41 minutes to cook. (Also check out my cookbooks Quick Meals , Quicker Meals and Quickest Meals .)
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1 Reviews |  By Irmgard

This recipe was originally created for the microwave but I have adapted it to be prepared on the stovetop. It is a very easy to prepare recipe.

Recipe #88718

30 Reviews |  By Tish

This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!

Recipe #55779

I'm not sure where this recipe came from but it is very good. Serve with brown rice. Can also top with shredded coconut and chutney.

Recipe #59704

Mediterranean flavours are irresistable!! Fillets of fish in a roasted tomato sauce. I add Indian spices to this one but am posting it with my additions in brackets so that you have the choice of spicy or non-spicy!!

Recipe #88480

A delicious one dish meal that is full of flavor and will be cooked in less than 1 hour. The only prep time is for 2 cups of water to boil; and make sure the chicken is thawed if previously frozen. I got this recipe from my Brand Named Best Loved Casseroles book, in the "Dinner in Minutes" chapter.

Recipe #54916

40 Reviews |  By Rita~

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

Recipe #54134

Serve this with a salad or green beans for a quick meal.

Recipe #52462

Mmmmmm--this is so good and so creamy. You will enjoy this dish.

Recipe #45246

Simple and tasty dinner, I love to make after a busy day.

Recipe #104204

A quick to make casserole with 2 meats and 2 cheeses.

Recipe #23116

This has to be one of the extended family's favorite recipes and always appears at get-togethers... whether for the holidays (any) or just plain ole cook-outs. There is never a drop left of it. If there are ever any leftovers, let me assure you that it's just as good reheated.... so plan for extras. BTW...I always double the recipe, just to make sure I have leftovers... :D

Recipe #115696

My mother worked with a woman years ago named Marilyn who I didn't get the chance to meet until after Mom's death. We have since become good friends and she was kind enough to share this recipe with me.

Recipe #133599

Designated an ABC Casserole, because we found it so easy to prepare...Of particular note is the fact that it doesn't require any cream-of-whatever soup...I also like the kicky taste from the green olives (a favorite)...Serve with a tossed green salad for a nice meal!

Recipe #156251

my boyfriend is a huge fan of this dish...i like it too. it's a rather sweet curry. my mom sent me this in an email...she said she made it and thought i might like it :) it's EXCELLENT when served over rice

Recipe #81591

anyone on a calorie reduced diet should try this it is delicious and soooo easy!!! For those of you not on a calorie reduced diet, this is great with a loaf of home made bread.

Recipe #136515

A fabulous combination of flavours and textures. Easy too.

Recipe #82026

This is a wonderful soup!! I sometimes will substitute 1 Lb. Beef Sirloin but in cubes for this soup.

Recipe #137349

If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.

Recipe #156220

This recipe found on a 3x5 card from Pfaltzgraff. Posting it for ZWT.

Recipe #176679

29 Reviews |  By KelBel

A very quick and tasty chicken recipe for 2. Can easily be doubled, tripled or more.

Recipe #141385

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