On the go? Try these recipes to get you in and out of the kitchen

September 9, 2009 9:56:00 AM

Jan Swoope - jswoope@cdispatch.com


Whether it''s football or soccer games, cheerleader or dance team practice, civic meetings or simply long days at the office, most families are on the run more often than they like. The frenetic pace often dooms family time around the table or kitchen counter. 


The popularity of televised programs such as Rachel Ray''s "30-Minute Meals" on the Food Network, and cookbooks like "The Best 30 Minute Recipe" (America''s Test Kitchen, 2006) and Betty Crocker''s "30-Minute Meals for Diabetes" (2008) testify to our need for time-saving help.  


If pasta with arugula and chorizo (a fresh sausage) that can be prepared in just 10 minutes, tasty chicken tacos in 20 minutes, or almond chicken you can have on the table in about half and hour sound like handy ideas for your household, read on for recipes gathered from speedy-meal sources. 




Time-crunch tips 


Your best bet for quick prep is to stick with simple, one-dish meals, advises AP Food Editor J.M. Hirsch. Some of his other tips include: 






Preparation: 10 minutes 


Servings: Four 




2 tablespoons extra-virgin olive oil 


1 teaspoon garlic powder 


Pinch red pepper flakes 


8 to 9 ounces chopped or crumbled chorizo, casings removed 


12-ounce package fresh linguini 


3 cups arugula 


1 cup grated Parmesan cheese 


Salt and ground black pepper, to taste 




(Recipe from AP Food Editor, J.M. Hirsch)  






Preparation: 30 minutes 


Servings: 12 




1 tablespoon vegetable oil 


1/2 cup minced onion 


Two garlic cloves, minced 


One serrano chili, minced 


1/2 cup tomato sauce 


1 teaspoon cumin 


1/2 teaspoon salt 


3 1/2 cups shredded, cooked chicken 


Twelve flour tortillas 








Preparation: 30 minutes 


Servings: Four 




Four boneless, skinless chicken breast halves 


5 tablespoons butter, divided 


1/3 cup slivered almonds 


3 tablespoons lemon juice 




(Recipe from www.cdkitchens.com/recipes) 






Preparation: 30 minutes 


Servings: Four 




1/2 cup apple jelly 


1 teaspoon ground cinnamon 


1/4 teaspoon ground allspice 


1/8 teaspoon ground cloves 


Four 1-inch thick pork chops 


Two small baking apples, cored and sliced 




(Recipe from www.cdkitchen/recipes.)  


Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.