Quick dinners

Conni's Cooking Corner

By Conni Attwell

Three nice recipes for your enjoyment courtesy of Quick Cooking Magazine 2002 

Fish with Florentine Rice:

A speedy skillet supper cooked in one pan eliminating the need for breading and frying the fish.

1 package chicken flavoured rice mix

1 tbsp butter or marg.

2-¾ cups water

1 package chopped spinach

1 1 lb orange roughy or tilapia fillets or cod fillets

¼ cup slivered almonds 

Set rice seasoning packet aside. In a large skillet, saute rice mix in butter. Add the water, spinach and contents of seasoning packet. Bring to a boil. Reduce heat: cover and simmer for 10 mins. Top with fish fillets. Cover and simmer for 5-10 mins or until fish flakes easily with a fork. Sprinkle with almonds. Yield:  4 servings.

Turkey Crescents:

Refrigerated crescent rolls and mushroom soup make the golden bites simple, and a filling of turkey, onion and celery makes them delicious. (makes 2 dozen).

½ cup finely chopped celery

¼ cup finely chopped onion

1 tsp butter or marg.

2 cups finely chopped turkey

1 can condensed cream of mushroom soup, undiluted.

3 packs (8oz) refrigerated crescent rolls

In a non-stick skillet, saute celery and onion in butter for 3-4 mins until tender. Add turkey and soup: mix well. Remove from heat. Separate crescent dough into 24 triangles. Place 1 tablespoon turkey mixture on wide end of each triangle: roll up from wide end. Place pointed side down 2 inches apart on greased baking sheets. Curve ends to form crescent shape. Sprinkle with dill if wanted. Bake at 350 degrees for 8-9 minutes until golden brown.

Honey Barbecue Chicken:

Sweet and tangy chicken and only uses one pan.

1 can pineapple chunks

4 boneless chicken breasts

1 teaspoon curry powder

1 tbsp vegetable oil

½ cup chopped onion

½ cup chopped green pepper

1 bottle (18 oz) honey barbecue sauce

Hot cooked rice

Drain pineapple, reserving juice: set fruit and juice aside. In a large skillet, brown chicken on both sides in oil over med-high heat, Remove and keep warm. In the same skillet, saute the onion, green pepper and pineapple until vegetables are tender and pineapple is golden brown. Stir in the barbecue sauce and reserved pineapple juice. Return chicken to the pan. Cover and simmer for 15 mins or until chicken juices run clear. Serve over rice. Yield 4 servings.