Rush hour cooking

Everyone needs a collection of recipes that can be prepared in a hurry. Most of us are looking for ways to help us get dinner on the table in minutes. On these pages are some recipes that can be added to your collection. These dishes are tasty, nutritious, attractive and ready to eat in minutes.

Lemongrass Chicken Breast

    2 plump lemongrass stalks, inner bulb only, coarsely chopped
    2 green onions, coarsely chopped
    1 clove garlic, crushed
  1/4 teaspoon crushed red pepper
    2 teaspoons brown sugar
    3 tablespoons olive oil
1 1/2 teaspoons fresh lemon juice
      Salt and pepper to taste
    4 skinless, boneless chicken breasts

Place the lemongrass in food processor or blender and pulse until
finely chopped. Add green onions, garlic, crushed red pepper and
brown sugar, and pulse until finely chopped. With the machine on,
add the olive oil in a steady stream and process to a fine paste.
Season the paste with salt and pepper to taste. Rub paste all over the
chicken breasts. Let stand for 10 minutes at room temperature (longer
for more flavor). Brush chicken with a little additional oil. Broil
or grill the chicken breasts, turning occasionally until done, about
15 minutes.

Yields 4 servings

Calories 408, Total Fat 13G, Choleaterol 137MG, Carbohydrate 156, Protein 566, Sodium158mg

Asian Slaw

  1 16-ounce package shredded cabbage
  1 cup finely shredded red cabbage
  1 cup carrots, cut into thin strips
  1 cup bean sprouts
1/2 small seedless cucumber, cut into 1-inch strips
1/2 sweet onion, thinly sliced
  1 small jalapeno, peeled and minced
1/4 cup mayonnaise
  1 tablespoon rice vinegar
  2 teaspoons low-sodium soy sauce
  2 teaspoons fresh lemon juice
    Salt and pepper to taste

Mix together the cabbage, red cabbage,
carrots, bean sprouts, cucumber
and onion in large bowl. Combine the
jalapeno, mayonnaise, vinegar, soy
sauce, lemon juice, salt and pepper in
small bowl. Pour mayonnaise mixture
over vegetables and toss to coat well.

Yields 6 servings

Calories 106, Total Fat 8g, Cholesterol 3mg, Carbohydrate 9g, Protein 2g, Sodium 343mg

Sesame Shrimp Lettuce Wraps

  2 tablespoons honey
  1 tablespoon low-sodium soy sauce
1 lemon, juiced
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons chopped cilantro
  Cayenne to taste
  Salt to taste
1/2 cup snow peas, thinly sliced lengthwise
1/2 cup thinly sliced red bell pepper
  1 pound cooked medium shrimp*
  1 tablespoon toasted sesame seeds
  1 Boston or Bibb lettuce, broken into leaves

Combine the honey, soy sauce, lemon juice, vegetable oil,
sesame oil, cilantro, cayenne and salt in a medium bowl. Add
snow peas, red bell pepper and shrimp; toss to coat. Season
with salt if desired and garnish with toasted sesame seeds.
Serve shrimp mixture in lettuce leaves.

Yields 4 servings

Calories 240, Total Fat 9G, Cholesterol 221mg, Carbohydrate15g, Protein 560mg, Sodium451 mg

* FROZEN COOKED SHRIMP, THAWED, CAN BE USED TO SAVE MORE TIME.

Lamb Chops with
Dilly Couscous Salad

  1 tablespoon olive oil
  1 tablespoon minced garlic
  1 teaspoon grated lemon rind
  8 lamb chops
    Salt and pepper to taste
  1 cup water
  2 teaspoons olive oil
1/2 cup whole-wheat couscous
  1 medium tomato, chopped
  1 medium cucumber, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced ripe olives
1/4 cup fresh lemon juice
  2 tablespoons finely chopped fresh dill

Combine olive oil, garlic and lemon rind in large bowl until
well-combined. Add the lamb chops and toss to coat the
chops. Season the lamb chops with salt and pepper to
taste. Let stand about 5 minutes. Broil or grill lamb chops
to desired doneness, about 4 minutes per side for medium-rare.
Heat 1 cup of water to boiling, stir in couscous
into the boiling water. Return to boil. Reduce heat to a low
simmer, cover and cook for 2 minutes. Remove from the
heat and let stand, covered, for 5 minutes; fluff with a fork.
Transfer to a medium bowl. Add the tomato, cucumber,
feta cheese, olives, lemon juice and dill. Season the salad
with salt and pepper if desired. Stir to combine. Serve
the Couscous with Lamb Chops.

Yields 4 servings

Calories 803, Total Fat 61 G, Cholesterol 157, Carbohydrate 24G, Protein 37G, Sodium 398mg

Yields 4 servings

Calories 240, Total Fat 9G, Cholesterol 221mg, Carbohydrate15g, Protein 560mg, Sodium451 mg

* FROZEN COOKED SHRIMP, THAWED, CAN BE USED TO SAVE MORE TIME.

Lamb Chops with
Dilly Couscous Salad

  1 tablespoon olive oil
  1 tablespoon minced garlic
  1 teaspoon grated lemon rind
  8 lamb chops
    Salt and pepper to taste
  1 cup water
  2 teaspoons olive oil
1/2 cup whole-wheat couscous
  1 medium tomato, chopped
  1 medium cucumber, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced ripe olives
1/4 cup fresh lemon juice
  2 tablespoons finely chopped fresh dill

Combine olive oil, garlic and lemon rind in large bowl until
well-combined. Add the lamb chops and toss to coat the
chops. Season the lamb chops with salt and pepper to
taste. Let stand about 5 minutes. Broil or grill lamb chops
to desired doneness, about 4 minutes per side for medium-rare.
Heat 1 cup of water to boiling, stir in couscous
into the boiling water. Return to boil. Reduce heat to a low
simmer, cover and cook for 2 minutes. Remove from the
heat and let stand, covered, for 5 minutes; fluff with a fork.
Transfer to a medium bowl. Add the tomato, cucumber,
feta cheese, olives, lemon juice and dill. Season the salad
with salt and pepper if desired. Stir to combine. Serve
the Couscous with Lamb Chops.