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More Ten Minute Meals Recipes

Apple Tortillas    

5 fat-free flour tortillas
1 can apple pie filling
1 teaspoon cinnamon
1/4 cup raisins
vegetable cooking spray
3 teaspoons sugar
1 teaspoon cinnamon

Mix together pie filling, cinnamon, and raisins. Evenly divide filling over half of each tortilla. Fold each tortilla in half to make a semi-circle.

Place filled tortillas on baking sheet sprayed lightly with cooking spray. Mix together sugar and cinnamon. Sprinkle top of each tortilla with cinnamon sugar mixture.

Bake at 375 degrees for 8 to 10 minutes or until light golden brown.

  Chicken in Mushroom Sauce  

1 tablespoon olive oil
1 pound skinless boneless chicken breast halves
1 teaspoon margarine
1/2 cup sliced mushrooms
1/2 cup fat-free sour cream
1 tablespoon dry sherry

Heat oil in a skillet over medium heat. Add chicken and saute until golden brown, about 4 minutes per side.

Meanwhile, place margarine in a 2-cup microwave-safe bowl; microwave on HIGH for 15 seconds. Toss mushrooms with melted margarine. Microwave on HIGH for 30 seconds. Stir in sour cream and dry sherry.

Reduce heat and spoon mushroom-sour cream mixture over chicken. Heat through but do not boil or sour cream will curdle.

    Chicken Marinara

1 tablespoon olive oil
2 boneless skinless chicken breast halves
1 bell pepper
1 (15 ounce) jar marinara sauce
1 (9 ounce) package spaghetti
1/4 cup Parmesan cheese

Cook spaghetti or fettucine according to package directions.

Heat olive oil in skillet on medium-high heat. Add chicken and pepper; cook and stir about 3 minutes.

Stir in marinara sauce. Cook on medium heat 3 to 5 minutes or until chicken is cooked through.

Serve over hot spaghetti or fettucine. Top with Parmesan cheese, if desired.

Chicken Pasta    

1 (9 ounce) package angel hair pasta
1 tablespoon olive oil
1 small onion
2 teaspoons minced garlic
6 ounces roasted chicken breast meat
1 carrot
3 tablespoons low sodium soy sauce
1/2 cup fat-free chicken broth
2 tablespoons chopped fresh parsley

Cook pasta according to package directions. Drain and rinse.

While pasta cooks, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until crisp-tender, about 1 minute. Add chicken, carrot, and soy sauce. Stir-fry for 2 minutes. Stir in pasta and broth. Heat through. Sprinkle with parsley.

  Chicken Quesadillas  

1 (10 3/4 ounce) condensed reduced fat reduced sodium cream of chicken soup
1 teaspoon chili powder
1/2 cup reduced fat cheddar cheese
1 1/2 cups cooked chicken
8 (8 inch) fat-free flour tortillas

Preheat oven to 400 degrees. Combine soup, chili powder, cheese and chicken in medium bowl.

Place tortilla on baking sheets. Top half of each tortilla with about 1/4 cup soup mixture. Spread to within 1/2 inch of edges.

Moisten edges of tortillas with water; fold over and press edges together. Bake for 10 minutes or until hot.

    Cottage Fruit Salad

2 cups nonfat cottage cheese
1 (8 ounce) container lowfat yogurt with fruit
1/3 cup chopped nuts
6 cups fruit
6 large lettuce leaves

In medium bowl, combine cottage cheese and yogurt; mix well. Stir in nuts.

To serve, line individual plates with lettuce. Arrange 1 cup fresh fruit on top of each lettuce leaf. Spoon 1/2 cup cottage cheese mixture onto each plate.

Creole Red Snapper    

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon minced garlic
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1/2 teaspoon basil
1/4 teaspoon pepper
16 ounces red snapper

Spray a large skillet with cooking spray and heat over medium heat until hot. Add onion, pepper and garlic; saute until tender, stirring frequently.

Add tomatoes with juice and remaining ingredients except fish. Bring to a boil, add fillets, spooning mixture over fish.

Reduce heat and simmer, covered, 10-12 minutes or until fish flakes easily with a fork.

  Easy Spanish Rice  

1 (16 ounce) jar salsa
3/4 cup water
1 1/2 cups instant rice
1 teaspoon margarine

In medium saucepan, stir together the salsa and water. Bring to a boil.

Remove pan from heat; stir in rice and margarine.

Cover pan and let sit for 5 minutes. Stir with a fork before serving.

    Fabulous 15 Minute Chicken a la King

1 cup fat-free sour cream
2 tablespoons all-purpose flour
3 cups frozen broccoli, carrots, and waterchestnuts
4 ounces cooked chicken
1 (14 1/2 ounce) can fat-free chicken broth
3 each English muffins

In a small bowl, with wire whisk, stir together sour cream and flour until smooth; set aside.

In a 4 quart saucepan, combine frozen vegetables, chicken and chicken broth. Cook over medium heat stirring occasionally until vegetables are crisp-tender, about 5 minutes.

Add sour cream mixture. Continue cooking, stirring constantly until mixture thickens and just comes to a boil (1-2 minutes. Remove from heat and stir in salt and pepper to taste.

Serve over hot English muffins.

Festive Pork    

1 large onion
2 each pears
1/2 cup orange juice
1/4 cup dried cranberries
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 pound pork tenderloin

Spray a medium deep sided skillet with vegetable spray, to coat bottom. Saute onions until soft, about 2-3 minutes. Add pears, orange juice, cranberries, cinnamon and ginger. Simmer, stirring frequently for 8-10 minutes. Remove from heat, transfer to platter. Add meat to skillet, season with salt and pepper as desired. Saute on each side 2-3 minutes. Add fruit mixture, continue to cook for 2-3 minutes. Transfer to platter.

  Fiesta Soup  

1 (14.5 ounce) can fat-free chicken broth
1 (15 ounce) can black beans
3/4 cup corn
2 cups salsa
1/3 cup rice
1 teaspoon cumin

Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer until rice and corn are tender, about 15 minutes.

    Fruited Couscous

1 cup water
1 cup apple juice
1 cup couscous
1/2 cup golden raisins
1/2 cup dried apricots
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 1/2 teaspoons honey

In a medium saucepot, bring the water and apple juice to a boil. Add the couscous, raisins, and apricots. Remove from the stove and let the couscous rehydrate, uncovered, for about 5-6 minutes. Drain off any excess liquid. Couscous should be soft.

Add the spices and honey and serve.

Glazed Pork Chops    

2/3 cup peach preserves
1/2 cup fat-free Italian salad dressing
2 tablespoons Dijon-style mustard
4 (4 ounce) pork center loin chops

Blend preserves, Italian dressing and mustard in sealable container. Reserve 1/2 cup. Pour remainder into Ziplock bag. Add pork chops, turning to coat. Allow to marinate 3-8 hours (less if you are in a hurry).

Remove pork chops from marinade. Grill or saute for 10 minutes.

  Greek Chicken Salad  

1 cup fat-free Italian salad dressing
1 teaspoon dried oregano
1 pound boneless skinless chicken breast
1 (10 ounce) package mixed salad greens
1 (4 ounce) package feta cheese
3 plum tomatoes
1/2 cucumber
1/2 red onion
1 (2 1/4 ounce) can pitted ripe olives

Mix Italian dressing and oregano together.

Heat 3 tablespoons of the dressing mixture in a large skillet over medium heat. Cook chicken in dressing mixture 8 minutes or until cooked through.

Toss salad greens, feta cheese, tomatoes, cucumber, red onion, and olives with remaining dressing mixture. Place on serving platter.

Arrange chicken strips over greens mixture and serve.

    Heavenly Angel Food Cake

1 whole angel food cake
1 small can crushed pineapple
1 (8 ounce) container Cool Whip Lite
1 small package instant pudding mix

Mix drained pineapple, Cool Whip, and pudding mix together. Blend well.

Cut angel food cake in half horizontally. Spread pineapple-pudding mixture over bottom layer of cake. Top cake with second layer. Spread mixture over top and sides of cake. Store cake in refrigerator.

Honeyed Chicken    

1 tablespoon olive oil
1 pound skinless boneless chicken breast halves
1/2 cup orange juice
2 tablespoons honey
2 teaspoons minced ginger
1/2 teaspoon cinnamon

Heat oil in nonstick skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes or until brown on all sides, turning often.

Meanwhile, combine orange juice, honey, ginger, and cinnamon in a small bowl.

Add orange juice mixture to the skillet; reduce heat to medium-low. Cover and cook 5 minutes or until chicken is tender and glazed. Serve chicken with pan sauce.

  Instant Fettucine Alfredo  

1/2 cup fat-free cream cheese
1/2 cup fat-free sour cream
2 tablespoons Parmesan cheese
1/4 cup fat-free evaporated milk
2 cups cooked pasta

Combine first 4 ingredients in microwave-safe dish. Heat until warm in microwave. Add additional fat-free evaporated milk or half and half as needed to reach desired consistency. Serve over warm pasta.

    Mediterranean Pasta with Tomatoes and Beans

2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can great northern beans, canned
1 (10 ounce) bag fresh spinach
1/2 pound penne pasta
1/2 cup feta cheese

Cook pasta according to package directions.

While pasta cooks, combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally.

To serve, place 1 cup pasta on each plate; top with sauce and feta cheese, divided equally between servings.

No Guilt Chicken Pot Pie    

1 (10 3/4 ounces) can condensed reduced fat reduced sodium cream of chicken soup
1 (9 ounce) package frozen mixed vegetables
1 cup cooked chicken
1/2 cup skim milk
1 egg
1 cup reduced fat Bisquick

Preheat oven to 400 degrees. In a 9 inch pie plate, mix together soup, vegetables and chicken.

Mix milk, egg and baking mix together in a separate bowl. Pour over chicken mixture.

Bake 30 minutes or until golden brown.

  Pizza Quesadillas  

5 fat-free flour tortillas
1/2 cup pizza sauce
1/2 cup chopped green bell pepper
1/2 cup sliced fresh mushrooms
2 tablespoons grated Parmesan cheese
2/3 cup part skim milk mozzarella cheese
vegetable cooking spray

Preheat oven to 350 degrees. Heat tortillas according to package directions.

Spread approximately 1 1/2 tablespoons pizza sauce on upper half of each tortilla. Top with green pepper, mushrooms, Parmesan cheese, and mozzarella cheese, divided equally between the tortillas. Fold bottom of each tortilla over ingredients to form a half moon shape.

Lightly coat baking sheet with vegetable cooking spray. Place filled tortillas on baking sheet. Bake for 10 to 12 minutes or until tortillas are golden and the cheese is melted. Cut each tortilla in half to make 2 pieces each.

    Presto Pasta

1/2 cup lowfat alfredo sauce
1/2 cup marinara sauce
2 tablespoons vodka
2 cups cooked pasta

Combine alfredo sauce and marinara sauce. Stir in vodka. Add to warm cooked pasta. Stir to blend or use as a sauce. Serve warm.

Roasted Chicken Salad with Cabbage    

1 tablespoon oil
2 tablespoons low sodium soy sauce
3 tablespoons orange juice
1 tablespoon vinegar
1 1/2 teaspoons ginger
1/4 teaspoon pepper
vegetable oil spray
1 pound roasted chicken breast meat
1 cup fresh snow peas
1/2 cup sliced carrots
1 teaspoon minced garlic
1 teaspoon sesame seeds
4 cups shredded cabbage

To make dressing, combine first six ingredients together in a small jar with a tight-fitting lid; shake well.

Coat a large nonstick skillet with vegetable oil spray; heat over medium heat. Add chicken, pea pods, carrots, garlic, and sesame seeds. Cook and stir-fry for 2 minutes. Stir in dressing. Remove from heat.

In a large bowl, combine cabbage and chicken mixture. Toss gently to mix.

  Scallops with Linguine  

1 (9 ounce) package linguine
2 tablespoons olive oil
1 1/2 pounds bay scallops
1 cup chopped scallions
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon red pepper flakes
1 (14.5 ounce) can crushed tomatoes

Cook pasta according to package directions.

While pasta cooks, heat oil in a large skillet over medium-high heat. Add scallops. Cook about 2 minutes, or until white. Add scallions and garlic; cook about 2 minutes, or until translucent. Remove scallops and keep warm.

Add remaining ingredients to skillet. Simmer for 5 minutes.

Toss sauce and scallops with pasta to serve.

    Sesame Chicken and Rice Salad

3 cups cooked wild rice
2 cups cooked chicken
1 cup fresh snow peas
1 (11 ounce) can mandarin oranges in light syrup

Combine first four ingredients; mix together gently.

Combine remaining ingredients in a small jar with a tight-fitting lid; shake well. Pour dressing mixture over salad; toss to coat. Cover; refrigerate at least 1 hour or until serving time.

Stuffing in a Skillet Dinner    

2 cups celery
1 cup onion
1 (6 ounce) package stuffing cubes
1 (6 ounce) package cornbread stuffing mix
1 (20 ounce) can crushed pineapple
1 cup fat-free chicken broth
1 cup raisins
1 cup cooked chicken
1/4 cup almonds

Spray large skillet with vegetable oil spray. Saute onion and celery. Stir in seasoning packets from dressing, undrained pineapple and chicken broth. Heat to boiling. Remove from heat. Add both stuffing mixes and remaining ingredients. Mix well. Cover and let stand 5-7 minutes.

  Tortellini Soup  

1 cup cheese tortellini
1 teaspoon minced garlic
1 (14.5 ounce) can fat-free chicken broth
1 (14.5 ounce) can crushed tomatoes
1 teaspoon dried oregano
2 tablespoons Parmesan cheese

Combine broth and garlic in a large saucepan or Dutch oven. Bring to a boil over medium-high heat. Add tortellini, reduce heat and simmer for 6 minutes. Stir in tomatoes and oregano. Simmer 5 minutes or until tortellini are tender.

Ladle into soup bowls. Sprinkle with Parmesan cheese before serving.

    Tropical Fruit Dip

1 (1 ounce) package instant pudding mix
3/4 cup skim milk
1 (8 ounce) can crushed pineapple in juice
1/2 cup fat-free sour cream
1 teaspoon vanilla

In a large bowl, combine pudding mix, milk, and reserved pineapple juice. Mix with an electric mixer until smooth (will start to thicken). Add sour cream and vanilla; mix again until smooth.

Stir in pineapple and chill for 30 minutes.