Here, we’ve rounded up fast and fantastic recipes that’ll help you get dinner on the table in under 30 minutes!

For some speedy side dishes, try Honey Dijon Asparagus and Caramelized Cauliflower.

1. Quick & Easy Chicken Parmesan


She won’t organize your junk drawer or suggest a new eye shadow but Lisa is a makeover maven. She has transformed Chicken Parmesan from a traditionally greasy, leathery mess into a healthful, tender success. Cheesy and moist, this super-quick version (less than 15 minutes) will leave you plenty of time to alphabetize the take-out menus.


2 cup flour
2 large eggs, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 cup freshly grated Parmesan cheese
6 boneless, skinless chicken breast halves
3 tbsp olive oil
2 cups chicken broth
1 cup tomato sauce
1/2 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese


1) Place flour in a small bowl. In another bowl, lightly beat eggs. In a third bowl, combine panko and Parmesan cheese.

2) Place chicken between two sheets of wax paper and pound to even thickness, about 1/2-inch thick. Lightly coat chicken in flour mixture, shaking off excess. Dip into beaten eggs and then transfer to panko mixture, patting the crumbs on both sides.

3) In a large skillet, heat oil over medium-high heat. Add chicken and sauté until lightly browned, about 3 minutes per side. Reduce heat to low. Add chicken broth to pan, spread 3 tbsp tomato sauce on each chicken breast and sprinkle with mozzarella and Parmesan.

4) Cover skillet and simmer until chicken is cooked through, about 6 minutes.

Serves 6

2. Italian Sloppy Joes


Looking for an excuse to dig in? These scrumptious Italian Sloppy Joes might be a mess-of-a-meal (three napkins required), but they’re also chock full of richly flavored beef that’s sandwiched between crisp garlic buns and topped with cheese (three kinds!) and basil. Yes, this Italian twist on the American classic is guaranteed to serve up (sloppy) smiles!


Sloppy Joes

1½ lbs ground beef
2 tsp vegetable oil
1 small white onion, chopped
2 small garlic cloves, minced
2 tbsp tomato paste
½ tsp herbs de provence
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
½ cup red wine
¼ cup whole milk
1 cup chicken broth
1 cup tomato sauce

Garlic Rolls

6-8 bread rolls
3 tbsp butter
1 large garlic clove, minced

Freshly grated Parmesan cheese
Ricotta cheese
Provolone cheese slices
Fresh basil leaves


1) For the sloppy joe filling, in a large skillet, sauté ground beef over medium-high heat, breaking it up as it cooks. Cook the beef for 5 minutes or until no longer pink. Drain in a colander and set aside. Wipe out skillet and heat vegetable oil over medium-low heat. Add onions and garlic and cook stirring until softened, 3-4 minutes. Stir in tomato paste, herbs de provence, salt, pepper and red pepper flakes. Cook for 1 minute and add ground beef back to the skillet, stirring well to combine. Stir in red wine and milk and cook until wine and milk are almost completely absorbed. Add chicken broth and tomato sauce. Bring to a boil, then lower heat and simmer uncovered for 20-30 minutes.

2) For the garlic rolls, preheat broiler to high. Place bread rolls cut open on a baking sheet. In a small saucepan, melt butter with minced garlic. Cook over medium heat for 1-2 minutes. Spread on both sides of bread rolls and place under broiler until lightly toasted.

3) To assemble sloppy joes, sprinkle Parmesan cheese on the base of each roll. Spoon meat over Parmesan, followed by a spoonful of ricotta cheese and finish with another spoonful of meat. Top with a slice of provolone cheese. Place back under the broiler briefly to melt cheese. Remove from oven and top with fresh basil leaf and the top of the roll. Serve immediately.

Serves 6-8

3. Spicy Quinoa Puttanesca



Puttanesca Sauce

1 tbsp olive oil
1 medium yellow onion, diced
2 large garlic cloves, minced
1 tbsp tomato paste
1 tsp chopped fresh thyme
1/4 tsp crushed red pepper flakes
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup dry white wine
1/2 cup Kalamata olives, pitted
1/2 cup store-bought roasted red peppers, drained and chopped
1 tbsp capers, rinsed and drained
1 (28 oz) tin diced tomatoes
2 tbsp chopped flat-leaf parsley


2 cups water
1 cup quinoa


1) For the sauce, in a large saucepan, heat olive oil over medium heat. Add onion and cook 5 minutes. Add garlic, cooking 30 seconds. Stir in tomato paste, thyme, red pepper flakes, sea salt, black pepper and white wine, cooking 1 minute. Add olives, roasted red peppers, capers and diced tomatoes. Bring to a boil over high heat. Reduce heat to medium and cook 15 minutes, stirring occasionally. Remove from heat and stir in parsley.

2) Meanwhile, to cook the quinoa, in a medium saucepan, combine water and quinoa. Bring to a boil over high heat. Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally. Remove from heat and combine with puttanesca sauce.

Serves 4-6

4. Crunchy Dill Crusted Salmon


Being rhythmically challenged (Lisa does the cadaver dance while I’m prone to whip out the Elaine Benes “little kicks”), we shudder at anything involving the phrase “two-step.” That is, until now. Elegant and easy, this two-step crusted salmon, the ideal pairing of fish and dill, makes it effortless to keep perfect tempo.


4 (6 oz) salmon fillets, skin removed
1/2 cup mayonnaise
2 tbsp coarse grain mustard
2 tbsp fresh lemon juice
2 tbsp chopped fresh dill
1 tbsp chopped fresh flat-leaf parsley
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/4 cup panko (Japanese breadcrumbs)
2 tbsp olive oil


1) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Rinse salmon fillets and pat dry with paper towel and set aside.

2) In a small bowl, combine mayonnaise, mustard, lemon juice, dill, parsley, lemon zest, salt and pepper. Place panko crumbs in a shallow dish. Spread mayonnaise mixture over fish, coat in panko, lightly pressing to adhere. Place on prepared baking sheet and drizzle each fillet with 1/2 tbsp olive oil. Bake 10 minutes, until the crumbs are golden and the fish is cooked through. Serve with lemon wedges.

Serves 4

5. Juicy Herbed Chicken


We recycle. We walk more than drive. But, we’re willing to deforest Mother Nature’s herb garden for the sake of this aromatic chicken. don ‘t start picketing us – this earthy, savory sauce of oregano, thyme and parsley is our favorite renewable resource.


2 large egg whites
1 cup breadcrumbs
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

6 boneless, skinless chicken breast halves
3 tbsp olive oil

Fresh Herb Sauce

1 tbsp olive oil
1/4 cup finely sliced green onions
1 tbsp dried oregano
1 large garlic clove, minced
1 tbsp dried thyme
2 tbsp finely chopped fresh flat-leaf parsley
1/2 cup balsamic vinegar
3 cups chicken broth
4 tbsp tomato paste


1) Place egg whites in a small dish. On a large plate, combine breadcrumbs, oregano, basil, salt and pepper.

2) Dip each chicken breast in egg whites, then coat in breadcrumb mixture, patting well to adhere.

3) In a large skillet, heat 3 tbsp olive oil over medium-high heat. Brown chicken breasts, about 2 minutes per side or until golden. Remove from pan and set aside.

4) After wiping the skillet clean, heat 1 tbsp olive oil over medium heat. Add green onions, oregano, garlic, thyme and parsley. Sauté for 1 minute, stirring constantly. Add balsamic vinegar and cook for 2 minutes. Add chicken stock and tomato paste, bring to a boil and then reduce heat to low, simmering uncovered for 2 minutes. Return chicken breasts to skillet, simmering covered for 20 minutes.

Serves 6

6. Quick & Easy Roasted Red Pepper Pasta


How do you get everyone to say ‘Mamma Mia’ with each bite? Simply whip up this quick and easy Roasted Red Pepper Pasta, fusilli coated in a creamy (yet cream-free) pesto-like sauce of roasted red pepper, sun-dried tomatoes, Parmesan, almonds and olive oil. Mixed with fresh green peas and topped with ricotta and basil, who could resist?


Roasted Red Pepper Sauce

2 red bell peppers, roasted, peeled and chopped
¼ cup ground almonds
¼ cup red wine vinegar
¼ cup freshly grated Parmesan cheese
3 sun-dried tomatoes, packed in oil, chopped
1 tbsp chopped shallot
¾ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup olive oil

1 lb fusilli
1 cup fresh peas
½ cup whole milk ricotta cheese
Fresh basil leaves, for garnish


1) For the roasted red pepper sauce, in a food processor or blender, combine roasted red peppers, ground almonds, red wine vinegar, Parmesan cheese, sundried tomatoes, shallot, salt and pepper. Blend until well chopped. Add olive oil and blend until smooth. Cover and let stand until ready to dress pasta.

2) For the pasta, in a large pot of lightly salted boiling water, cook fusilli until tender. In the last 2 minutes of cooking the pasta, add fresh peas and cook until both are tender. Drain well and place pasta and peas in a large serving bowl. While pasta is still warm toss with prepared sauce. Top pasta with crumbled ricotta cheese and garnish with basil leaves.

Serves 6-8

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at



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