Best Cooking Recipes in 30 mins

Wednesday, April 29, 2015

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

1 line a baking sheet with plastic wrap. place 1 wonton wrapper on the work surface. brush the edges of the wrapper lightly with egg. spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. place the ravioli on the prepared baking sheet. repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
2 preheat the oven to 200 degrees f. add enough oil to a heavy large frying pan to reach a depth of 2 inches. heat the oil over medium heat to 350 degrees f.
3 working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (the fried ravioli can be prepared 1 day ahead. cool them completely, then cover and refrigerate. before serving, place them on a baking sheet and rewarm in a preheated 375 degrees f oven just until they are heated through, about 7 minutes.)
4 spray the top side of the mint leaves very lightly with nonstick spray. working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
5 arrange 2 fried ravioli on each plate. dust the ravioli with powdered sugar. garnish with the sugared mint leaves and serve.

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Servings: 8
3 slices bacon, cut into 1/2-inch pieces
3 pints brussels sprouts, cleaned, trimmed, halved lengthwise and sliced into 1/2-inch ribbons (to clean brussels sprouts, trim off root ends and peel off the first few leaves)
1 large sweet onion, chopped coarsely
2 garlic cloves, minced
1 tablespoon olive oil
salt and pepper

1 saute bacon in a large saute pan over medium heat until crisp. remove bacon to a plate lined with paper towels.
2 reserve fat in pan. add onion and saute on medium heat until softened. add salt and pepper to taste. add brussels sprouts and garlic. saute until soft, about 4 minutes.
3 return bacon to pan and cook until heated, about 1 minute more.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 cut 1 to 1/1-2 inches off the bottom of the asparagus spears, discard those pieces. then cut the spears into 1 inch pieces with a diagonal cut.
2 heat olive oil in medium sized pan, over medium high heat.
3 toss asparagus and onion into the olive oil in the pan and stir to coat well.
4 use salt and pepper to your liking.
5 continue stirring, and when the asparagus and onion mixture sizzles, drop in the butter and stir it around so it melts, blends in and coats the aspargus mixture.
6 now turn the heat down to medium or medium low (depending on your stove), cover the pan and let it simmer for a few minutes. stir it a couple times and only cook until the asparagus turns a light green and softens a bit.
7 now stir in the mushrooms, raise the heat back to medium high and cook (stirring) just until the mushrooms begin to shrink and soften.
8 time to eat!

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

1 cook diced bacon and remove.
2 cook diced onion & peppers until tender, then remove.
3 mix the remaining ingredients in the crock pots, then add the bacon, onion, and peppers.
4 mix well, cook on low for 4 hours.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Servings: 4
1 lb boneless skinless chicken breast
1/3 cup chopped pimiento
1/3 cup fat-free mayonnaise
2 stalks celery, chopped
2 tablespoons parsley, chopped
2 teaspoons dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
4 (2 ounce) high fiber rolls, tops removed and centers pressed down to create bowls

1 cook chicken in sauce pan with enough water to cover until done.
2 drain.
3 cut chicken into 2-inch pieces.
4 in a large bowl mix together the mayo, celery, parsley, mustard, oregano, pimento and pepper.
5 add chicken and mix well.
6 spoon 1/2 cup chicken salad into rolls.
7 enjoy!

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 arrange broccoli in a steamer basket over boiling water; cover and steam for 5 min or until crisp-tender.
2 remove from steamer; place in serving dish and keep warm.
3 melt butter in a heavy saucepan.
4 add onion and saute until tender.
5 add flour and bouillon granules, stirring until blended.
6 cook, stirring constantly for 1 minute.
7 gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.
8 stir in cheese, salt, pepper, dry mustard, and marjoram.
9 pour sauce over broccoli in serving dish and sprinkle with more cheese if desired.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 mix chicken, mayo, bacon, onions, and dressing; spread onto 4 bread slices. top with tomatoes, cheese and remaining bread.
2 cook in preheated grill pan or skillet sprayed with cooking spray on med. heat until golden brown.
3 9ww points.