No Time To Cook Main Dish Recipes

THE BEST CHICKEN CAPRESE RECIPE

Steps:

• Preheat the oven to 400° F.
• Use a thin, sharp knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet over medium high heat with the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned and easily release from the pan, about 3-4 minutes each.
• Slather the tops of each chicken breast with the basil pesto, about 1-2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Transfer the skillet to the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165° F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.

NO-TIME-TO-COOK MAIN DISH

Steps:

• Preheat oven to 375F.
• Season cube steaks with seasoned salt and pepper; place in a 9x13 baking dish.
• Layer sliced onions and mushrooms over the steaks.
• Combine soup and water; pour over steak, onions and mushrooms in baking dish.
• Cover with foil and bake at 375F for 45 minutes, uncover and bake 15 more minutes.
• Note: Time may be more or less depending on the thickness of the cube steak.

SHEET-PAN KIMCHI FRIED RICE

Steps:

• Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.
• Position a rack in the middle of the oven and heat to 425 degrees.
• In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.
• Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burned, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).
• Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.

12. SIDE DISH FOR TACOS: 3 INGREDIENT SPANISH CAULIFLOWER RICE

Steps:

• In a large skillet, brown ground turkey until fully cooked. Season with salt and pepper as desired.
• Add frozen cauliflower to cooked ground turkey. Cover skillet with lid and cook for 2-3 more minutes.
• Remove lid and break up any frozen cauliflower chunks. Cook for 2-3 more minutes and stir to incorporate the cauliflower with the ground turkey.
• Pour salsa into skillet and mix well.
• Let cook for 5 more minutes so that flavors can meld.
• Serve and enjoy.