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6 Easy Time-Saving Recipes

  • Yunhee Kim

    Harvest Pork Roast & Vegetables

    Makes: 6 servings
    Prep: 20 minutes
    Marinate: overnight
    Roast: at 450 degrees F. for 15 minutes, then at 400 degrees F. for 55 minutes

    Time-Saving Strategy: Prep in the P.M.
    Marinating meat and chopping veggies the night before means supper is ready 20 minutes sooner the next evening.

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  • Yunhee Kim

    Shrimp Fajitas

    Makes: 8 fajitas
    Prep: 10 minutes
    Cook: 11 minutes

    Time-Saving Strategy: Shop Smart
    Let supermarket employees pitch in—pick up precut vegetables and salad mix from the produce section and cleaned shrimp from the fish counter. Fajita seasoning speeds things along, too.

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  • Yunhee Kim

    Peppery Cube Steak

    Makes: 6 servings
    Prep: 10 minutes
    Bake: at 450 degrees F. for 20 minutes
    Cook: 4 minutes

    Time-Saving Strategy: Saute for Speed
    Thin cuts of chicken, fish, and meat—like these cube steaks—cook in a flash when sauteed. Pair with roasted potatoes and tomato salad for a fast, satisfying meal.

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  • Yunhee Kim

    Mahogany Roasted Chicken Thighs

    Makes: 6 servings
    Prep: 10 minutes
    Bake: at 450 degrees F. for 40 minutes
    Cook: 10 minutes

    Time-Saving Strategy: Pack Your Pantry
    With a good stash of basics like honey, soy sauce, ketchup, couscous, and chicken broth, this can become a go-to recipe.

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  • Yunhee Kim

    Goat Cheese-Stuffed Chicken Breasts

    Makes: 6 servings
    Prep: 15 minutes
    Cook: 7 minutes
    Bake: at 350 degrees F. for 25 minutes

    Time-Saving Strategy: Freeze for the Future
    Put this together through Step 2 on Sunday, when you have a little more time. Freeze, then thaw the night before you plan to serve.

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  • Yunhee Kim

    Savory Meat Loaf & Mushroom Gravy

    Makes: two 6-serving meals
    Prep: 30 minutes
    Bake: at 400 degrees F. for 70 minutes
    Cook: 9 minutes

    Time-Saving Strategy: Make More Than One

    If you're whipping up one meatloaf, it's almost as easy to make two. Just double the ingredients and bake both. Hold the second one in the fridge for a few days or freeze for later.

    Originally published in the November 1, 2010, issue of Family Circle magazine.

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  • Tina Rupp

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