Simple yet delicious recipes for the rushed

If you find yourself in a hurry but are unwilling to settle for a frozen dinner, look no further than these two simple yet delicious recipes from Sandi Richard, author of “Cooking for the Rushed.”

Not-fried fried chicken with fresh veggies and dip

Serves 4-6

INGREDIENTS

• 1 cup flour
• 1 small pouch of tomato cup-a-soup (3/4 oz.)
• 1/2 small pouch of dry Italian dressing mix (3/4 oz.)
• 1 1/2 tsp baking powder
• 2 tsp paprika
• 1 tsp salt (coarse kosher salt or sea salt)
• 2 tsp pepper (fresh ground is best)
• 2 egg whites
• 12 chicken drumsticks (1 1/2 - 2 lbs.)
• Cooking spray (Pam works well)
• 1 pound celery, carrots, tomatoes, broccoli, cauliflower and cucumber
• 1/2 cup fat-free ranch dressing
• Multigrain bread or bread sticks (optional)
  

DIRECTIONS

Preheat the oven to 400° F. Pour the flour, tomato cup-a-soup, dry Italian dressing mix, baking powder, paprika, salt and pepper into a medium-size bowl. Separate the egg whites and place them in a bowl, discarding the yolks.

Roll the raw drumsticks in egg white, followed by the coating mixture.

Spray a baking pan with cooking spray and place the coated drumsticks on pan in the lower central rack of preheated oven. Set a timer for 50 minutes.

While the chicken is cooking, rinse the vegetables you have on hand, cut and arrange on a plate, serve with ranch dressing. If a starch is needed, serve with a loaf of multigrain bread or bread sticks.

Chutney-glazed meatloaf with baby potatoes and broccoli

Serves 4-6

INGREDIENTS

• 2 lbs. extra-lean ground beef
• Salt (just a pinch)
• 1/4 tsp fresh pepper
• 1 egg
• 1/2 cup fine bread crumbs
• 2 tsp fresh garlic (from a jar)
• 2 tsp garam masala (can be hard to find, but worth it)
• 2 tbsp Tandoori curry paste
• 2 tbsp plum sauce
• 2 tbsp peach jam
• 1/4 tsp curry powder
• 20 baby potatoes or 4 large potatoes, cut
• 1 lb. broccoli florets
• 1 tsp butter (optional)

DIRECTIONS

Preheat the oven to 350° F. Combine the ground beef, salt, pepper, egg, bread crumbs, garlic, garam masala and curry paste in a large bowl, mixing well (feel free to use your hands). Form the meat into a long, flat loaf shape and place on top of a broiler pan.

Combine the plum sauce, peach jam and curry powder in the uncleaned bowl. Spread over the top of the meatloaf. Place the loaf in the hot oven, setting a timer for 30 minutes (total bake time is 50 minutes).

When the timer rings, leave it in the oven. Wash the potatoes and place in a large stove-top pot filled with cold water. Bring to a boil, then reduce the heat to a low boil. Cook for about ten minutes, or until the potatoes are tender.

Rinse the broccoli in a colander. Place in a microwave-safe pot with lid. Microwave at high for four minutes. Toss with butter if you must.

Drain the potatoes and return to pot. Add a little butter and toss the potatoes to coat. Cover to keep warm until dinner is ready. The meatloaf is ready when instant-read thermometer reaches 180° F.

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