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Alea says, "Extra curricular activities are the scourge of my existence. They are leaving me weary and interfere with my dinner plans. I have fewer helpers and less time to prepare dinner for my increasingly hungy crowd. Food allergies prevent me from indulging in my occasinal desire to pick up fast food. Food allergies also make prepackaged convenience foods cost prohibitive. So I have modified my methods to decrease the cooking time of some of our favorite dishes. Cooking the veggies over high heat in a skillet before adding them to the casserole dish reduced the cooking time of this recipe by half. Prepping in advance saves time on busy nights. Plan ahead to use leftover meat in future dishes or batch broil meat and freeze it in 2 cup containers. Use a food processor to grate a block of cheese all at once, instead of grating what you need each time you cook. I freeze grated cheese in 1 and 2 cup containers, but you should review your recipes to decide what would be convenient for you. Use a food processor to chop several onions at once. I freeze the chopped onions in 1/2 and 1 cup containers. Prepare vegetables as soon as you come home from the store. After I buy broccoli, I chop up the florets and then julenne the stems to use in broccoli slaw or stir frys. Before celery turns, I dice the stalks and freeze them in 1/4 and 1/2 cup containers. Since most of the prep work was already done, I only had to mince the garlic and chop the carrots. This enabled me to put dinner on the tables in under 30 minutes." Found on www.5dollardinners.com.
Units: US | Metric
Serving Size: 1 (357 g)
Servings Per Recipe: 6