Simple Dinner Recipes

After a hard day's work, it is very tiring to food items that are difficult and take a long time to cook. Even when inviting someone over for dinner, you prefer choosing recipes for two that are easy to prepare and do not drain you off your energy.

Many times, working moms prefer healthy, simple food that are both nutritious and tasty. If you are facing one of the above situations then the following recipes will prove to be a lifesaver in testing times.

Ingredients

• Small red onion (halved)
• 1½ pounds, husk tomatoes (husked and rinsed)
• 1-2 Serrano chile peppers (stemmed and seeded)
• ½ cup, low-sodium chicken broth
• Kosher salt
• Pinch of sugar
• 8 corn tortillas

• 3 cups, shredded rotisserie chicken
• 2½ cups, shredded mozzarella and/or Monterey Jack cheese
• 1/3 cup, fresh cilantro
• 2 tablespoons, extra-virgin olive oil (plus more for greasing)
• ¾ cup, crumbled queso fresco or feta cheese

Method of Preparation
Preheat the broiler. Set aside half an onion, sliced into thin rings. Add the other onion half, husk tomatoes, and Serrano on a foil-lined baking sheet. Boil for 7-10 minutes, until the vegetables are soft and slightly brown. Transfer the vegetables to a blender, add the broth and purée. Season with ½ teaspoon salt and the sugar.

Meanwhile, stack the tortillas and wrap in a damp paper towel. Microwave the tortillas for just a minute until warm and soft. Keep them covered.

In a bowl, toss the chicken with 2 cups of shredded cheese. Spoon a portion of the chicken mixture down the middle of each tortilla. You can add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9x13-inch baking dish. Brush with the 2 tablespoons olive oil. Broil for 3 minutes until crisp and golden.

Pour the husk tomato sauce over the enchiladas and top with the remaining ½ cup of shredded cheese. Return the dish to the oven and broil for 3-5 minutes, until the cheese is bubbly and golden brown. Garnish with the onion rings, queso fresco, and any remaining cilantro. Serve.

Ingredients

• 2 eggs
• 2 tablespoons, water
• Salt and pepper, to taste
• 1½ cups, seasoned bread crumbs
• 3 tablespoons, grated Parmesan cheese
• 2 pounds, fillet of sole
• ¼ cup, olive oil
• 1 lemon, cut into wedges
• Tartar sauce (optional)

Method of Preparation
Beat the eggs and water in a bowl and add salt and pepper to taste. In a separate bowl, mix the bread crumbs and Parmesan cheese. Cut the fish into 4x2-inch sticks. Lightly coat the fish with the egg wash. Then, coat the bread crumbs.

Heat olive oil in a large skillet over medium-high heat. Add the fish and fry for 3 minutes on each side until golden. Remove the fish from the pan. Set on a paper towel lined dish to drain excess oil. Serve with lemon wedges and tartar sauce.

Ingredients

• 3 cups, cooked chicken
• 1 package, taco seasoning
• 2½ cups, shredded cheddar
• 2 cups, mild salsa
• 2 cups, corn
• Kernels
• 15 corn tortillas - 6" size

Method of Preparation
Mix the chicken and taco seasoning and coat by tossing. Mix chicken, salsa, corn and 2 cups of cheese together. Blend well. Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of a greased 9x13'' baking dish. You make 5 tortillas total per layer. Spread half the chicken mixture over the tortillas.

Top with 5 more tortillas, that is, 4 whole and 2 halves. Layer the tortillas with remaining chicken mixture and add corn tortillas on top. Sprinkle with the last half cup of cheese and cover tightly with foil. Bake in a 350 ºF oven for 30 minutes. Once baked let it stand for 10 minutes before cutting. Serve.

Ingredients

• 1 lb uncooked linguine pasta
• 12 oz. container refrigerated basil pesto
• 2 cups, grape tomatoes
• ½ cup, grated Parmesan cheese

Method of Preparation
Once you cook the pasta directed on package; drain it well and add to the pot. Stir in basil pesto, tossing the pasta gently over low heat, till pasta is coated. Add grape tomatoes to the pasta. Toss for 1 minute. Sprinkle with cheese and serve.