30-Minute Meals

What if dinner didn’t just feel doable, but was actually exciting? Whether you’re racing against the clock during the week or craving something satisfying without the fuss, you’ll find what you need in this collection of flavor-packed recipes that are table-ready in 30 minutes (or less!). If you’re looking for something hearty, try Joshua Keefer’s Cajun Sirloin with Mushroom Leek Sauce, p. 6, a bold, restaurantquality steak easily made at home. Or go for Smoky Spanish Chicken, p. 29, from Ryan Haley. This skillet classic comes together with only 5 ingredients. Even the pickiest of eaters won’t be able to resist Melissa Stevens’s Bacon Cheeseburger Pasta, p. 10. Bonus: It reheats like a dream! Looking for something a little lighter? Barb Carlucci’s foolproof Scallops with Snow Peas, p. 67, wows…

CHEESEBURGER CUPS A terrific recipe for moms with young kids and busy lives, this simple, inexpensive dish is made with handy ingredients and takes just a short time. Best of all, kids will go absolutely crazy for these darling dinner bites! —Jeri Millhouse, Ashland, OH Takes: 30 min. • Makes: 10 servings 1 lb. ground beef½ cup ketchup2 Tbsp. brown sugar1 Tbsp. prepared mustard1½ tsp. Worcestershire sauce2 tubes (10½ oz. each) large refrigerated buttermilk biscuits½ cup cubed Velveeta 1. In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat. 2. Press each biscuit onto the bottom and up the side of a greased muffin cup. Spoon beef mixture…

30-MINUTE COQ AU VIN I love being able to fix a fancy gourmet dish in such a short amount of time and still have it turn out so delicious. To reduce fat, use chicken tenderloin pieces or skinless chicken breasts. This recipe is really fabulous served with rice. —Judy VanCoetsem, Cortland, NY Takes: 30 min. • Makes: 6 servings ¼ cup all-purpose flour1 tsp. dried thyme1 tsp. salt, divided6 boneless skinless chicken thighs (4 oz. each)1 Tbsp. olive oil6 cups quartered baby portobello mushrooms2 cups sliced fresh carrots3 pieces Canadian bacon, chopped1 Tbsp. tomato paste1 cup chicken broth1 cup dry red wineChopped fresh thyme, optional 1. In a shallow dish, combine flour, thyme and ½ tsp. salt. Dip chicken in flour mixture to coat both sides; shake off excess. 2.…

PEPPERONI PIZZA BAKED POTATOES These tasty taters became a spur-of-the-moment recipe born out of leftovers! It’s a true mash-up meal that combines two dinnertime favorites into one super fun meal. —Dawn Lowenstein, Huntingdon Valley, PA Takes: 30 min. • Makes: 4 servings 4 medium russet potatoes (about 8 oz. each)1 Tbsp. olive oil1 cup sliced fresh mushrooms1 small green pepper, chopped1 small onion, chopped1 garlic clove, minced1 can (8 oz.) pizza sauce⅓ cup mini sliced turkey pepperoni½ cup shredded Italian cheese blend Fresh oregano leaves or dried oregano, optional 1. Preheat the oven to 400°. Scrub potatoes; place on a microwave-safe plate. Pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes. 2. In a large skillet, heat oil over medium-high heat; saute mushrooms, pepper and…

BLACKENED TILAPIA WITH ZUCCHINI NOODLES I love quick and bright meals like this one-skillet wonder. Homemade pico de gallo is easy to make the night before. —Tammy Brownlow, Dallas, TX Takes: 30 min. • Makes: 4 servings 2 large zucchini (about 1½ lbs.)1½ tsp. ground cumin¾ tsp. salt, divided½ tsp. smoked paprika½ tsp. pepper¼ tsp. garlic powder4 tilapia fillets (6 oz. each)2 tsp. olive oil2 garlic cloves, minced1 cup pico de gallo 1. Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands. 2. Mix cumin, ½ tsp. salt, smoked paprika, pepper and garlic powder; sprinkle mixture generously onto both sides of tilapia. In a large nonstick skillet, heat oil over medium-high heat. In batches, cook tilapia until fish just begins to flake easily with a fork, 2-3…

FARMERS MARKET STREET TACOS No matter what I find at the local farmers market, I always end up stuffing it into a taco for a fresh, veggie-filled treat. You really can’t go wrong! —Ralph Jones, San Diego, CA Takes: 30 min. • Makes: 4 servings 2 bunches bok choy, halved1 medium zucchini, cut into 3-in. sticks½ lb. fresh asparagus spears2 medium ripe avocados, peeled and quartered1 bunch green onions2 jalapeno peppers, halved and seeded2 Tbsp. olive oil½ tsp. kosher salt½ tsp. pepper8 mini corn tortillasFresh cilantro leavesOptional: Pickled red onions, lime wedges, sliced radishes and salsa verde 1. Prepare grill for medium-high heat. Brush bok choy, zucchini, asparagus, avocados, green onions and jalapenos with olive oil; sprinkle with salt and pepper. Transfer to a greased grill rack. 2. Grill, covered,…