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Overview
3 Delicious Spins on 5-Ingredient Meals, to Save You Time in the Kitchen AND the Grocery Store
Express Lane Cooking will get you in and out of the grocery store fast and save you from prepping complicated, time-consuming meals when you get home. You'll grab just 5 key ingredients and then choose from 3 delicious recipes to bake, grill, roast or simmer those ingredients into mouthwatering meals the whole family will love. No other book offers this kind of variety from one express lane checkout.
Turn chicken, black beans, salsa, cheese and rice into Fiesta Stuffed Chicken, Chicken and Black Bean Burgers or Slow Cooker Salsa Chicken Rice Bowls. Grab ground beef, bow tie pasta, ricotta cheese, parmesan cheese and pasta sauce, and whip up Polka Dot Lasagna Skillet, Slow Cooker Ricotta Stuffed Meatballs or Pasta Balls with Meat Sauce.
Cut down your grocery list and expand your meal selection the easy way so you have time to enjoy your food and your family.
Product Details
| ISBN-13: | 9781624141232 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 07/21/2015 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 192 |
| File size: | 70 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
Express Lane Cooking
80 Quick-Shop Meals Using 5 Ingredients
By Shawn Syphus
Page Street Publishing Co.
Copyright © 2015 Shawn SyphusAll rights reserved.
ISBN: 978-1-62414-123-2
CHAPTER 1
LEAVE IT TO THE BIRDS
24 MOUTHWATERING POULTRY RECIPES
When it comes down to it, chicken is by far my favorite protein to work with. I love the versatility of it! From shredded chicken breast to grilled chicken burgers and anything in between, the possibilities to create easy meals are endless. It's that exact versatility that gives you the ability to easily transform 5 ingredients into 3 different meals.
Looking for the perfect meal to entertain during the summer months? You need to check out my Grilled Summer Platter, filled with grilled chicken, fresh grilled peaches and grilled brie topped with a homemade pesto. It's the perfect meal to bring friends and family together.
During the fall, warm up by bringing all the flavors of Thanksgiving to the table with my Thanksgiving Shepherd's Pie, or take "Taco Tuesday" to the next level with my Saucy Shredded Chicken Tacos!
Chicken and turkey are great any time of the year, but I especially love buying when they go on sale. This cookbook isn't about budgeting meals, but chicken can definitely be a budgetfriendly protein for larger families such as mine. That's why I always tend to "flock" toward the poultry section whenever I see a sale. So stock up and let me show you how to transform that bird into some tasty dinners your whole family will enjoy. There's something for everyone in this chapter, and I just know you're going to love it as much as I do!
CHICKEN BREAST, RED POTATOES, MARBLED CHEDDAR, BACON, BROCCOLI 1 [of] 3
CHEESY POTATO CRUSTED CHICKEN
I don't think I've ever seen my kids gobble up their dinner so fast as when I make this easy and tasty dish. I'm not sure if it's the cheesy hash browns, the moist and tender chicken, or the crispy bacon on top, but they go bonkers for it. Okay, I may go bonkers for it too.
YIELD: 4 SERVINGS
5 medium red potatoes
1 c (115 g) shredded marbled cheddar
2 tbsp (30 g) melted butter
1 tsp salt
1 tsp dried parsley
1 tsp garlic powder
½ tsp black pepper
4 boneless skinless chicken breast filets, pounded to an even thickness
Salt and pepper
4 strips bacon
3 c (217 g) broccoli florets, steamed till crisp-tender
Start by preheating your oven to 425°F (219°C), then bring a pot of lightly salted water to a boil. Scrub the potatoes until clean and carefully place them in the boiling water. Let them boil for 10 to 15 minutes, or until fork-tender, then run them under cold water until they've cooled and you're able to handle them. Use a cheese grater to shred the potatoes — some of the potato skins will get shredded but most fall away when shredding, so just discard those. Toss the shredded potatoes with the marbled cheddar, melted butter, salt, dried parsley, garlic powder and black pepper.
Season the chicken breasts with salt and pepper to taste, and place in a lightly greased baking dish. Divide the potato mixture into 4 equal parts and cover each chicken breast. Cut each strip of bacon into 2 pieces, and lay 2 pieces of bacon on each chicken breast.
Bake the chicken for 25 minutes or until the chicken is fully cooked and the bacon has crisped.
Serve it nice and hot with a side of steamed broccoli.
CHICKEN BREAST, RED POTATOES, MARBLED CHEDDAR, BACON, BROCCOLI 2 of 3
GRILLED CHICKEN WITH LOADED SMASHED POTATOES
This easy recipe is such a no-brainer, but I can't tell you how many times my husband has looked through the fridge and pantry and come to me saying that we have nothing to eat. I'll take a quick glace, see these key ingredients and bam! I've got dinner on the table in no time. I'm pretty sure he thinks I'm a magician.
YIELD: 4 SERVINGS
8 medium red potatoes
3 tbsp (45 ml) olive oil
Salt and pepper
1 c (115 g) marbled cheddar
½ c (120 g) cooked, crumbled bacon
4 boneless skinless chicken breasts
3 c (217 g) broccoli florets, steamed
Optional garnish: diced green onions and sour cream
Preheat the oven to 400°F (205°C).
Boil the potatoes in a pot of salted water until they become fork-tender, about 10 to 15 minutes. Drizzle half of the olive oil on a baking sheet and place the potatoes on, leaving room around them. Use a potato masher to flatten the potatoes to about 1/2 inch (1.3 cm) thickness. Brush the tops with olive oil and season with salt and pepper to taste. Bake for 20 minutes, then sprinkle the potatoes with the cheese and crumbled bacon. Return it to the oven for another 5 minutes to melt the cheese.
Meanwhile, pound the chicken breasts to an even thickness — a meat tenderizer or a sturdy rolling pin works great for this. Season the chicken with salt and pepper, then grill for 3 to 5 minutes per side on medium-high heat until the chicken reaches an internal temperature of 165°F (74°C). Then remove from the grill and loosely cover with foil for at least 5 minutes.
Serve the grilled chicken with the loaded smashed potatoes and steamed broccoli.
CHICKEN BREAST, RED POTATOES, MARBLED CHEDDAR, BACON, BROCCOLI 3 of 3
LOADED CHICKEN CASSEROLE
This casserole has been a long-standing family favorite in our house. It's always a fight to see who gets the last scoop! With tender chicken, roasted potatoes and broccoli all smothered in cheese and bacon bits, what's not to love about this simple and complete dinner!? We like to top it with sliced green onions, a dollop of sour cream and a few dashes of hot sauce for a little kick in the mouth!
YIELD: 6 SERVINGS
1 lb (455 g) boneless skinless chicken breast, cubed into 1-inch (2.5 cm) pieces
6 to 8 medium red potatoes cut into 1/2-inch (1.3 cm) pieces (or 3 c [540 g] of quartered baby red potatoes)
2 c (145 g) broccoli florets
¼ c (60 ml) olive oil
1 ½ tsp (8 g) salt
1 tbsp (7 g) paprika
2 tsp (7 g) garlic powder
2 c (230 g) shredded marbled cheddar
6 pieces bacon, cooked and crumbled
Optional garnish: sliced green onions, sour cream and hot sauce
Preheat the oven to 400°F (205°C). Spray a 9? × 13? (23 × 33 cm) casserole dish with cooking spray and set aside.
Combine the chicken, potatoes, broccoli, olive oil, salt, paprika and garlic powder in a large bowl. Toss to coat evenly. Pour into casserole dish. Bake for 55 to 60 minutes, stirring every 20 minutes, until the chicken is cooked through and the potatoes have slightly browned.
Remove from the oven and sprinkle with the marbled cheddar and crumbled bacon. Return to the oven for 5 minutes until the cheese is melted. Top with any optional garnishes you feel like!
ROTISSERIE CHICKEN, FIRE-ROASTED TOMATOES, CORN, CORN TORTILLAS, CHEDDAR CHEESE 1 of 3
SAUCY SHREDDED CHICKEN TACOS
Taco Tuesday? We don't discriminate in our house; tacos are eaten any day of the week! These saucy chicken tacos are effortless yet packed full of flavor, which makes them a 5-star weeknight dinner. Try pairing them with my spanish rice (here) for a complete meal!
YIELD: 4 SERVINGS
2 c (280 g) shredded rotisserie chicken
1 c (150 g) grilled corn kernels, (drained canned corn kernels would work as well)
1 (15 oz [425 ml]) can fire-roasted tomatoes, drained
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
8 corn tortillas
1 c (115 g) shredded cheddar cheese
Optional garnish: chopped lettuce, sour cream, chopped cilantro
Combine the chicken, corn, tomatoes, chili powder, cumin, garlic powder, onion powder and salt in a large skillet over medium heat. Stir until heated through. Warm the tortillas and keep warm until ready to serve.
Divide the chicken filling among the warm tortillas and top with the cheese and any additional toppings you desire.
ROTISSERIE CHICKEN, FIRE-ROASTED TOMATOES, CORN, CORN TORTILLAS, CHEDDAR CHEESE 2 of 3
EASY CHICKEN TORTILLA SOUP
My husband and I have this long-standing joke that you can create pretty much any Mexican dish with just meat, cheese and tortillas. We've traveled all over Mexico and have enjoyed many varieties of the combination. We can't get enough of the robust flavors in this simple soup, and it's become a staple in our house when the cooler weather starts to creep in.
YIELD: 6 SERVINGS
1 (15 oz [425 ml]) can fire-roasted diced tomatoes
1 tsp garlic powder
1 tsp onion powder
2 qt (8 c [2 L]) chicken broth
3 c (420 g) shredded rotisserie chicken
1 ½ c (225 g) grilled corn kernels, from
about 2 ears of corn
1 tsp cumin
1 tsp chili powder
Salt and pepper
3 tsp (8 g) cornstarch, mixed with 1 tbsp (15 ml) water
4 corn and flour blend tortillas, cut into thin strips
1 ½ c (113 g) shredded cheddar cheese
Optional garnish: diced avocado, chopped cilantro
Blend the diced tomatoes, garlic and onion powder in a blender until smooth, then pour into a large Dutch oven and cook on medium-high heat until the liquid has reduced to half, about 5 minutes.
Stir in the chicken broth, chicken and corn, and then season with the cumin and chili powder. Taste the soup and then season with salt and pepper to taste.
Combine the 3 teaspoons (8 g) of cornstarch with 1 tablespoon (15 ml) of water and then stir into the soup. Bring the soup to a boil and then reduce the heat and simmer for 20 minutes, stirring occasionally.
Divide the tortilla strips among the serving bowls, ladle in the soup and top with cheese and any other optional garnish you desire.
ROTISSERIE CHICKEN, FIRE-ROASTED TOMATOES, CORN, CORN TORTILLAS, CHEDDAR CHEESE 3 of 3
FIRE-ROASTED CHICKEN ENCHILADAS
When I lived in Canada, Mexican food was not something you saw very much of. In fact, buying things such as canned enchilada sauce wasn't even an option for me. I created my own recipe, and honestly, it's way better than the canned stuff! By using fire-roasted tomatoes as the base for these cheesy enchiladas along with grilled corn, this simple Mexican staple has a pop of flavor that you would not expect!
YIELD: 6 SERVINGS
1 (15 oz [425 ml]) can fire-roasted diced tomatoes
¼ c (60 ml) vegetable oil
2 tbsp (15 g) flour
1 tbsp (8 g) chili powder
1 c (240 ml) chicken broth
½ tsp cumin
½ tsp garlic salt
½ tsp onion powder
2 c (280 g) shredded rotisserie chicken, skin discarded
1 ear corn, grilled, kernels removed
2 c (230 g) shredded cheddar cheese
8 corn and flour blend tortillas
Optional garnish: chopped cilantro, sour cream
Preheat the oven to 350°F (177°C) and lightly coat a 9? × 13? (23 × 33 cm) casserole dish with nonstick cooking spray.
To make the enchilada sauce, place the diced tomatoes in a blender and process until smooth with no lumps, and set aside. In a large skillet, heat the vegetable oil over medium heat, then whisk in the flour and chili powder until it becomes smooth. Pour in the blended tomatoes and chicken broth along with the remaining spices, and whisk to combine. Let simmer until slightly thickened. Pour ½ cup (120 ml) of the sauce in the bottom of the casserole dish.
Meanwhile, combine the chicken with the grilled corn kernels and then place a heaping ¼ cup (35 g) on each tortilla along with a decent sprinkle of cheese. Roll each tortilla up and place seam-side down in the casserole dish. Cover with the remaining sauce and the rest of the cheese and bake for 20 to 25 minutes or until melted and bubbly all over.
BONELESS CHICKEN BREAST, PENNE PASTA, PEAS, THAI CURRY PASTE, COCONUT MILK 1 of 3
THAI CURRY CHICKEN PENNE
Unlike Indian curry, Thai curry is milder in flavor with a bit of heat from the Thai chilies used. The moist paste can be found in the Asian aisle of most grocery stores. The spice is usually tamed with the use of canned coconut milk, which also gives it a creamy and slightly nutty taste. I've combined my favorite Thai flavors in this quick and easy pasta dish that I love serving with extra chili garlic sauce on top for an extra kick of heat.
YIELD: 4 SERVINGS
2 c (210 g) uncooked penne
1 tbsp (15 ml) olive oil
1 lb (455 g) boneless skinless chicken breast, cut into 1 inch (2.5 cm) pieces
Salt and pepper
1 clove garlic, minced
2 tbsp (30 ml) red Thai curry paste
1 (13.5 oz [400 ml]) can coconut milk
1 c (135 g) frozen peas
Start by placing your uncooked penne in a large pot of lightly salted boiling water.
Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken breast with salt and pepper and cook in the hot skillet, browning the chicken on all sides, until cooked through and no longer pink, about 5 to 7 minutes. Throw in the garlic and sauté with the chicken for 1 minute, then remove the chicken and garlic to a bowl and keep warm.
Return the skillet to the stovetop and add the Thai curry paste to the skillet, whisking for 30 seconds, until very fragrant. Gradually whisk in the coconut milk until fully combined, and then add the peas to the skillet and bring to a gentle boil. Reduce the heat to a simmer, add the chicken and its juices back to the pan and let simmer until the noodles are ready. Drain the noodles and then add them to the curry mixture, stirring to combine.
BONELESS CHICKEN BREAST, PENNE PASTA, PEAS, THAI CURRY PASTE, COCONUT MILK 2 of 3
GRILLED THAI CHICKEN SKEWERS
Can we just agree that everything served on a stick is just that much better? I love making these chicken skewers because my kids can't get enough of them! The peas on the other hand, those have taken some getting acquainted with. Although, ever since I started growing our own peas in our garden, my kids have started enjoying them more and more. There's something about splitting open those fresh green peas that makes them that much more satisfying. Don't worry if you can't get ahold of fresh peas for this recipe, frozen works just as well!
YIELD: 4 SERVINGS
5 tbsp (75 ml) red Thai curry paste, divided
5 tbsp (75 ml) olive oil, divided + additional for coating the grill
2 lb (910 g) boneless skinless chicken breasts cut into 1 inch (2.5 cm) pieces
1 c (105 g) uncooked penne noodles
1 (13.5 oz [400 ml]) can coconut milk
2 tbsp (25 g) creamy peanut butter
¼ c (50 g) brown sugar
3 tbsp (45 ml) fresh lime juice
3 cloves garlic, minced
3 c (400 g) fresh or frozen peas, thawed
2 tbsp (30 g) butter
Salt and pepper
Wooden skewers
Optional garnish: chopped cilantro, lime wedges
Whisk together 4 tablespoons (60 ml) of the red Thai curry paste with 4 tablespoons (60 ml) of the olive oil and add the cut-up chicken pieces to the mixture. Let the mixture marinate for 2 to 4 hours. About 20 minutes before grilling, soak the wooden skewers in warm water to prevent burning.
Heat the grill over medium heat and brush it with olive oil to prevent sticking. Thread the chicken pieces onto the wooden skewers, and grill 3 to 4 minutes per side, until cooked through.
Meanwhile, cook the noodles according to package instructions, and prepare the sauce by combining the coconut milk and peanut butter in a small saucepan over medium-low heat. Whisk until smooth and then add the brown sugar and 1 tablespoon (15 ml) red Thai curry paste. Remove from the heat and whisk in the lime juice. Let the sauce cool and serve warm with the grilled chicken, and drizzle over the cooked penne noodles.
To prepare the peas, heat the remaining 1 tablespoon (15 ml) olive oil in a medium skillet over medium heat. Sauté the garlic for 30 to 45 seconds, until very fragrant, and then add the peas, sautéing until heated through, about 3 minutes. Remove from the heat and add the butter, and season with salt and pepper to taste.
(Continues...)
Excerpted from Express Lane Cooking by Shawn Syphus. Copyright © 2015 Shawn Syphus. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Introduction 9
Keeping A Well-Stocked Kitchen 10
Chapter 1 Leave it to the Birds-Poultry 13
Chicken Breast, Broccoli, Red Potato, Bacon, Cheddar Cheese 14
Rotisserie Chicken, Corn Tortillas, Cheddar Cheese, Fire Roasted Tomatoes, Corn on the Cob 21
Chicken Breast, Black Beans, Salsa, Rice, Marbled Cheddar Cheese 33
Chicken Thighs, Orange Marmalade, Red Bell Pepper, Purple Onion, Soy Sauce 38
Chicken Breast, Tomato, Zucchini, Mozzarella, Onion 45
Chicken Breast, Peaches, Brie Cheese, Basil, Pine Nuts 50
Ground Turkey, Sweet Potato, Mushrooms, Green Beans, Boursin Cheese 57
Chapter 2 Meat Me in the Kitchen-Beef/Pork 63
Pork Tenderloin, Balsamic Vinegar, Onion, Soy Sauce, Brown Sugar 64
BBQ Pulled Pork, Tortillas, Frozen Pepper and Onion Mix, Mexican Cheese Blend, BBQ Sauce 71
Pork Chop, Apple, Brussels Sprouts, Purple Onion, Lemon 76
Ground Beef, Bow Tie Pasta, Spaghetti Sauce, Ricotta Cheese, Parmesan Cheese 83
Flank Steak, Mini Peppers, Purple Onion, Lime, Jalapeño 88
Beef Tenderloin, Tomato, Feta, Spinach, Dill 95
Sirloin, Parsnips, Carrot, Asparagus, Onion 100
Ground Beef, Pizza Dough, Cheese Sauce, Green Chiles, Taco Seasoning 107
Chapter 3 Plenty of Fish in the Sea-Seafood 113
Shrimp, Zucchini, Parmesan Cheese, Tomato Risotto, Pancetta 114
Salmon, Mushrooms, Red Bell Pepper, Sugar Snap Peas, Teriyaki Sauce 121
Scallops, Meyer Lemon, Basil, Grape Tomatoes, Bacon 126
Halibut, Mango, Lime, Red Onion, Thai Sweet Chili Sauce 133
Shrimp, Creamer Potatoes, Chipotle Chiles in Adobo, Corn, Half & Half 138
Chapter 4 Let's Veg-Meatless Meals 145
Butternut Squash, Quinoa, Sun-dried Tomato, White Beans, Spinach 146
Portobello, Poblano Peppers, Onion, Monterey Jack Cheese, Sour Cream 153
Spaghetti Squash, Vegetarian Chili, Cheddar Cheese, Bell Pepper, Onion 158
Pasta, Black Olives, Feta Cheese, Artichoke Hearts, Tomato 165
Chapter 5 A Sweet Ending-5 Ingredient Desserts 171
Apple Spice Cake with Maple Cream Cheese Frosting 172
Coconut, Cashew and Hot Fudge Ice Cream Pie 175
Peanut Butter Fudge Brownies 176
No Bake Raspberry Cheesecake Tartlets 179
Carmelita Cookie Bars 180
Acknowledgments 182
About the Author 183
Index 184