As we head back into the school year, we also slide right back into our busy lives — complete with homework, sports practices, music lessons and all the rest of the madness that dots the weekly calendar. If this rings true for your family, you may be struggling with finding the time to put together a proper meal — especially during the week. Skip the drive-thru, and check out these 15-minute recipes, reprinted here with publisher’s permission, from Eat at Home Tonight: 101 Simple, Busy-Family Recipes for Your Slow Cooker, Sheet Pan, Instant Pot®, and More.
This new release by author Tiffany King is filled with a bounty of tasty recipes, and the book is wisely divided into easy-to-identify-with sections such as “My Refrigerator is Empty Tonight,” “I Don’t Have Time for Dishes Tonight” and “I Want to Cook for the Whole Week Tonight.” The recipes in each section are appropriate for their chapter titles, making it easy to spot your current situation and still be able to pull off family meals no matter how many things you have going on.
Eat at Home is out now and available online and at your favorite neighborhood bookstores. Find it for $22. Till then, here are three easy recipes for when you only have 15 minutes to pull dinner together. Enjoy!
Chicken Enchilada Melt Subs
From the author:
When I first got married, I didn’t know how to cook at all. Jim and I would get together with another married couple on the weekends and we’d cook together. My friend taught me how to make easy chicken enchiladas during one of those cooking sessions. It’s a recipe I use to this day, because it uses basic pantry ingredients and I almost always have what I need on hand. The recipe is quick, but you do need time to let the enchiladas bake. Enter this sandwich version, which has all the cheesy goodness of a chicken enchilada, but fits in a fifteen-minute time crunch.
- 3 cups shredded, cooked chicken
- 1 4-ounce can diced green chilies, drained
- 1 8-ounce can tomato sauce
- ½ teaspoon garlic powder
- salt and pepper to taste
- 2 cups shredded cheddar cheese
- 6 sub buns
- Stir the chicken, chilies, tomato sauce and seasonings together in a large bowl. Warm in the microwave for 2 minutes. Add one cup of cheese to the chicken and stir to combine.
- Toast the sub buns under the broiler. Place the chicken enchilada filling on each sub bun, distributing evenly. Top with the remaining cup of cheese.
- Place the open-faced sandwiches under the broiler again to melt the cheese, until the top looks toasty. Remove from oven and place top of bun on each sandwich.
Memphis-Style BBQ Chicken Tacos with Coleslaw
From the author:
Barbecue styles vary widely across the country. In Memphis, they use a dry rub and sometimes follow that up with a mop sauce. Even if you don’t know exactly what that means, it sounds good! This recipe is a play on Memphis-style dry rub, only we’re serving up this quick ’cue in corn tortillas, topped with creamy coleslaw. The mild spiciness of the chicken pairs perfectly with the slightly sweet crunch of the slaw. This is Taco Tuesday with a Tennessee twist!
- 1 ½ teaspoons paprika, preferably smoked paprika (but regular is fine)
- ¼ teaspoon black pepper
- 1 ½ teaspoons light brown sugar
- ¼ teaspoon salt
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dry mustard
- 4 cups shredded cooked chicken
- 1 ½ tablespoons cider vinegar
- 1 (16-ounce) bag coleslaw mix
- ½ cup mayonnaise
- 2 tablespoons granulated sugar
- 1 tablespoon cider vinegar
- Salt and black pepper
- 12 to 16 corn tortillas, for serving
- In a small bowl, stir together the paprika, black pepper, brown sugar, salt, cayenne, garlic powder, and mustard. Put the chicken in a large microwave-safe bowl, sprinkle the spice mixture over the chicken, and toss to coat. Add the vinegar and stir. Microwave the chicken for 45 seconds to 1 minute, until hot.
- For the coleslaw, in a large bowl, stir together the coleslaw mix, mayonnaise, granulated sugar, and vinegar, season with salt and black pepper, and stir again until well combined.
- To serve, warm the tortillas in a dry skillet over medium heat. Place 1/4 cup of the chicken in each tortilla and top with the coleslaw.
Cheese Ravioli with Summer Garden Vegetables
From the author:
Let’s talk for a minute about picky eaters. There’s at least one in every family, and sometimes it’s not one of the kids. My method of dealing with picky ones is to let them get used to seeing things on their plates that they’ve declared they don’t like. I let them pick out the zucchini or tomatoes and eat the part they do like. I do ask that they try the offending food. Eventually, they get used to seeing it on the plate and watching others eat it. As it becomes familiar, they’re more likely to try it. This meal is perfect for serving to a mixed group—the picky and the veggie lovers. Let the less adventurous skip over the good stuff and focus on the ravioli. Everyone else can enjoy platefuls of vegetable-topped pasta.
- 2 tablespoons olive oil
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 garlic clove, crushed
- 1 (15-ounce) can diced tomatoes, with their juices
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper
- 1 (24-ounce) bag frozen cheese ravioli
- Bring a large pot of water to a boil.
- Meanwhile, in a large skillet, heat the oil over medium heat. Add the zucchini, bell pepper, onion, and garlic and cook for 5 to 7 minutes, until the onion is soft. Stir in the tomatoes, basil, and oregano and season with salt and black pepper. Reduce the heat to low and simmer.
- While the sauce is simmering, add the ravioli to the boiling water and cook according to the package instructions. Drain the ravioli and add them to the pan with the sauce, gently stirring to coat. Serve immediately.
Recipes excerpted from Eat at Home Tonight: 101 Simple Busy-Family Recipes for Your Slow Cooker, Sheet Pan, Instant Pot®, and More. Copyright © 2018 by Tiffany King. Published by WaterBrook, an imprint of Penguin Random House LLC.
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