10 easy and fast recipes for dinner

1.Lime Chicken Tacos

Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends.

Total Time
Prep: 10 min. 


  • 1-1/2 pounds boneless skinless chicken breast halves
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 cup frozen corn, thawed
  • 1 cup chunky salsa
  • 12 fat-free flour tortillas (6 inches), warmed
  • Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese


1.Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
2.Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
Nutrition Facts
2 tacos: 291 calories, 3g fat (1g saturated fat), 63mg cholesterol, 674mg sodium, 37g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic exchanges: 3 lean meat, 2-1/2 starch.

2.Asian Beef and Noodles

Total Time
Prep/Total Time: 20 min.


  • 1 pound lean ground beef (90% lean)
  • 2 packages (3 ounces each) Oriental ramen noodles, crumbled
  • 2-1/2 cups water
  • 2 cups frozen broccoli stir-fry vegetable blend
  • 1/4 teaspoon ground ginger
  • 2 tablespoons thinly sliced green onion


1.In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.
2.In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

3.Nutrition Facts
1-1/2 cups: 383 calories, 16g fat (7g saturated fat), 71mg cholesterol, 546mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 27g protein.

3.Firecracker Casserole

Total Time
Prep: 15 min.
  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 to 2 tablespoons chili powder
  • 2 to 3 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 4 flour tortillas (6 inches)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup shredded cheddar cheese


    1.In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt.
    2.Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese.
    3.Bake, uncovered, at 350° for 25-30 minutes or until heated through.

    4.Garlic Lover’s Chicken    

    Total Time
    Prep: 15 min.

    • 1/2 cup dry bread crumbs
    • 1/3 cup grated Parmesan cheese
    • 2 tablespoons minced fresh parsley
    • 1/2 teaspoon salt, optional
    • 1/8 teaspoon pepper
    • 1/4 cup 2% milk
    • 6 boneless skinless chicken breast halves (1-1/2 pounds)
    • 1 to 2 garlic cloves, minced
    • 1/4 cup butter, melted
    • 2 tablespoons lemon juice
    • Paprika


      5.Traditional Meat Loaf

      Total Time
      Prep: 15 min.

      • 3 slices bread
      • 1 large egg, lightly beaten
      • 2/3 cup 2% milk
      • 1 cup shredded cheddar cheese
      • 1 medium onion, finely chopped
      • 1/2 cup finely shredded carrot
      • 1 teaspoon salt
      • 1/4 teaspoon pepper
      • 1-1/2 pounds ground beef
      • GLAZE:
      • 1/4 cup packed brown sugar
      • 1/4 cup ketchup
      • 1 tablespoon prepared mustard


        1.Preheat oven to 350°. Tear bread into 2-inch pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a large bowl. Stir in egg, milk, cheese, onion, carrot, salt and pepper. Add beef; mix lightly but thoroughly. Transfer to a greased 9x5-in. loaf pan.
        2.In a small bowl, mix glaze ingredients; spread over loaf. Bake 60-75 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing.
        Freeze option: Bake meat loaf without glaze. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw meat loaf in refrigerator overnight. Prepare and spread glaze over top; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

        Nutrition Facts
        1 slice: 394 calories, 21g fat (10g saturated fat), 128mg cholesterol, 843mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 28g protein.

        6.Parmesan Chicken

        Total Time
        Prep: 10 min.

        • 1/2 cup butter, melted
        • 2 teaspoons Dijon mustard
        • 1 teaspoon Worcestershire sauce
        • 1/2 teaspoon salt
        • 1 cup dry bread crumbs
        • 1/2 cup grated Parmesan cheese
        • 6 boneless skinless chicken breast halves (7 ounces each)


          1.Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere.
          2.Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

          Nutrition Facts
          1 chicken breast half : 270 calories, 16g fat (9g saturated fat), 82mg cholesterol, 552mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 21g protein.

          7.Flavorful Pot Roast

          Total Time
          Prep: 10 min. 

          • 2 boneless beef chuck roasts (2-1/2 pounds each)
          • 1 envelope ranch salad dressing mix
          • 1 envelope Italian salad dressing mix
          • 1 envelope brown gravy mix
          • 1/2 cup water
          • Chopped fresh parsley, optional


            • Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, sprinkle with parsley and thicken cooking juices for gravy.
            Nutrition Facts
            6 ounce-weight: 142 calories, 7g fat (3g saturated fat), 49mg cholesterol, 496mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 15g protein.

            8.Stamp-of-Approval Spaghetti Sauce                                                           

            Total Time
            Prep: 30 min. 

            • 2 pounds ground beef
            • 3/4 pound bulk Italian sausage
            • 4 medium onions, finely chopped
            • 8 garlic cloves, minced
            • 4 cans (14-1/2 ounces each) diced tomatoes, undrained
            • 4 cans (6 ounces each) tomato paste
            • 1/2 cup water
            • 1/4 cup sugar
            • 1/4 cup Worcestershire sauce
            • 1 tablespoon canola oil
            • 1/4 cup minced fresh parsley
            • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
            • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
            • 4 bay leaves
            • 1 teaspoon rubbed sage
            • 1/2 teaspoon salt
            • 1/2 teaspoon dried marjoram
            • 1/2 teaspoon pepper
            • Hot cooked spaghetti


              • 1.In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
              • 2.Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
              • 3.Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti.
                4.Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.

              9.Skillet Shepherd’s Pie

              Total Time
              Prep/Total Time: 30 min.

              • 1 pound ground beef
              • 1 cup chopped onion
              • 2 cups frozen corn, thawed
              • 2 cups frozen peas, thawed
              • 2 tablespoons ketchup
              • 1 tablespoon Worcestershire sauce
              • 2 teaspoons minced garlic
              • 1 tablespoon cornstarch
              • 1 teaspoon beef bouillon granules
              • 1/2 cup cold water
              • 1/2 cup sour cream
              • 3-1/2 cups mashed potatoes (prepared with milk and butter)
              • 3/4 cup shredded cheddar cheese


                10.Favorite Baked Spaghetti                              

                Total Time
                Prep: 25 min.

                • 1 package (16 ounces) spaghetti
                • 1 pound ground beef
                • 1 medium onion, chopped
                • 1 jar (24 ounces) meatless spaghetti sauce
                • 1/2 teaspoon seasoned salt
                • 2 large eggs
                • 1/3 cup grated Parmesan cheese
                • 5 tablespoons butter, melted
                • 2 cups Daisy 4% cottage cheese
                • 4 cups part-skim shredded mozzarella cheese
                • Chopped fresh basil, optional


                  • 1.Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
                  • 2.In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
                  • 3.Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
                  • 4.Cover and bake at 350° for 40 minutes. Uncover; bake until cheese is melted, 20-25 minutes longer. If desired, sprinkle with basil.