Cookbook Review - The Big Book of Weeknight Dinners by Betty Crocker

The Big Book of Weeknight Dinners by Betty Crocker

A huge collection of easy weeknight dinners the whole family will loveDinner will never get boring with this compendium of weeknight dinner recipes from Betty Crocker. You'll find soups and stews, skillet meals, main-dish salads, pizzas, sandwiches, casseroles, and much more. With meals that are just as easy to prepare as they are delicious to eat, this book will help you keep the family fed with minimum effort.
Whether it's a light summer meal or a hearty winter meal you need, The Big Book of Weeknight Dinners has you covered Includes more than 200 simple, no-fuss recipes with mouthwatering full-color photographs throughoutHelpful icons highlight fast recipes that can be prepared in 30 minutes or less while an introductory section offers helpful tips on meal planning and smart shoppingWith more than 200 recipes at just $19.99, this book is a fantastic value
When it comes to feeding families, no one has you covered like Betty Crocker. With "The Big Book of Weeknight Dinners, " you'll have plenty of great dinner ideas to dig into.

Paperback, 336 pages

Published March 20th 2012 by Betty Crocker

ISBN13: 9781118133262 

 

I borrowed an awesome cookbook from the public library a couple of weeks ago. This cookbook was so awesome that the day I HAD to return it? I went and bought a copy from the book store! In the time I had the book out, I mad 5 or 6 recipes from it. Every single one? I LOVED. They were quick and easy. They were delicious. And I can't wait to try more!!

The pasta there with broccoli and chicken? Chicken-Lemon Rigatoni with Broccoli. So easy. AND tastes REALLY good as a cold pasta salad!! Took 20ish minutes prep time, and a total of 45 mins from start to finish. Yesterday I made DELICIOUS Chicken Patties Parmigiana (I made them into a sandwich), this one? Start to finish? 20ish minutes.

What I love about this book is that it gives you awesome recipes using available premade stuff. Like using that roaster chicken already cooked at the grocery store, or canned soup.

Take a look at the index here. See all those awesome recipes? The book includes some tips on meal planning, grocery shopping, and even has thrown together some meal plans for you.

Two of my favourite recipes? Chicken and Noodles Skillet and Lemony Asparagus-Prosciutto Ravioli. And here are those two recipes!!

Chicken and Noodles Skillet
4 servings (1 1/4 cups each)
Prep Time 40 Mins
Start to Finish 40 Mins

• 1 tbsp vegetable oil
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces (I used 1/2 a roaster chicken, precooked at the grocery store)
• 1 medium onion, chopped
• 1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
• 1 cup frozen cut broccoli
• 1 cup uncooked egg noodles (I would throw in a bit more than 1 cup next time)
• 1 3/4 cups chicken broth
• 1 can condensed cream of chicken soup
• Fresh chopped parsley, if desired

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and onions; cook 6-8 minutes, stirring frequently, until browned and onion is just tender. (I did this to the onions and then when they were brown, added in my shredded chicken)
2. Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Uncover and simmer 5-8 minutes longer, stirring occasionally, until chicken is no longer pink in center and noodles are tender. Sprinkle with parsley.

1 serving: Calories 340; Total Fat 13g

Lemony Asparagus-Prosciutto Ravioli
6 servings (1 1/2 cups each)
Prep Time 30 mins
Start to Finish 30 mins

• 1 package (9oz) refrigerated cheese-filled ravioli (I ended up needing two, and I found an amazing ravioli with buffalo mozzarella in it, made by President's Choice here in Canada)
• 10 fresh asparagus spears (about 1/2 lb), trimmed, cut into 2-inch pieces (about 1 1/2 cups)
• 2 tbsp finely chopped shallots
• 1 pkg (3oz) thinly sliced prosciutto, cut into thin bite-size strips (about 1 cup) (I used about 1 cup of diced/chopped ham)
• 1 cup whipping cream
• 3 tbsp white wine or chicken broth
• 1/4 cup grated Romano cheese
• 1 tsp grated lemon peel

1. Cook ravioli as directed on package, adding asparagus during last 4 minutes of cook time; drain and rinse. (My ravioli only needed 4 minutes, so it all went in at once)
2. Meanwhile, in a 10-inch skillet, cook shallots and prosciutto (ham) over medium-high heat 2-3 minutes, stirring frequently, until prosciutto is slightly crispy (until ham has just started to brown). Remove from skillet; set aside. In same pan, cook whipping cream and wine over medium heat 4-6 minutes, stirring constantly, until slightly thickened.
3. Stir in ravioli with asparagus, prosciutto mixture and cheese. Cook 2-3 minutes or until thoroughly heated and cheese is melted. Stir in lemon peel. (I also added a squirt of lemon)

 1 serving: Calories 300; Total Fat 19g