Quick Recipes for Busy Families

Do youthink you are too busy for tasty food? Think again. FAMILY Magazine hasfound some fast and easy dinner recipes. Click on the item below to view the recipe.



Parmesan Chicken Fingerswith Lemon 


Gnocci with Zucchini Ribbons

Cheesy Spinach & Pierogy Bake

Twice Loaded Baked Potatoes



Parmesan Chicken Fingerswith Lemon

Prep time – 10 minutes

Ready to eat – 30 minutes

Cooking time – 20 mintues

Serves – 4


  • 4 chicken breasts

  • 2 eggs…lightly beaten

  • 1 ½ cups of bread crums, dry

  • 2/3 cup of grated parmesean

  • ½ cup of butter

  • 1 lemon wedge



  1. Cutchicken breasts into desired size strips.

  2. Dip each strip into beaten eggs, then into mixture of bread crumbs.

  3. In large skillet, melt half of the butter and cook chicken in single layer tillcrisp, about 3 minutes each side.

  4. Drain on paper towels and serve with lemon wedges.

Source: Minute Chef 


Gnocci with Zucchini Ribbons

PrepTime – 20 minutes

Ready in – 30 minutes

Yield – 4 servings…1 ½ cups each



  • 1 pound fresh or frozen gnocchi

  • 2 tablespoons butter

  • 2 medium shallots , chopped

  • 1 pound zucchini (about 3 small), very thinlysliced lengthwise

  • 1 pint cherry tomatoes , halved

  • 1/2 teaspoon salt

  • 1/4 teaspoon grated nutmeg

  • Freshly ground pepper to taste

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup chopped fresh parsley



  1. Bring a large saucepan of water to a boil.

  2. Cookgnocchi according to package instructions until they float, 3 to 5 minutes.Drain.

  3. Meanwhile, melt butter in a large skillet overmedium-high heat. Cook until the butter is beginning to brown, about 2 minutes.

  4. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes.

  5. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirringoften, until the tomatoes are just starting to break down, 1 to 2 minutes.

  6. Stirin Parmesan and parsley.

  7. Add gnocchi and toss to coat. Serve immediately.

*Tip: To make “ribbon-thin” zucchini,slice lengthwise with a vegetable peeler or on a mandoline slicer.

Source: Disney


Cheesy Spinach & Pierogy Bake



  • 2 dozen Mrs.T’s Potato & Cheddar Cheese Pierogies

  • 1/4 cup dried bread crumbs

  • 1 tbsp. olive or vegetable oil

  • 1 medium chopped onion

  • 1/2 tsp. Italian seasoning

  • 1 tsp. coarsely ground pepper

  • 1 tsp. finely ground garlic

  • 1 (9-10 oz. pkg.) frozen chopped spinach (thawed)

  • 4 oz. fat free mozazarella cheese

  • 1/2 cup grated parmesan cheese




  1. Preheat oven to 350 degrees. Thaw frozen pierogies in boiling water for 5minutes, uncovered. Drain and set aside. Butter a 3 quart casserole dish andsprinkle with bread crumbs. Set aside.

  2. Saute’ onions, Italian seasoning, pepper and garlic in oil. Stir in thethawed spinach. Continue to cook until spinach is heated through (2 to 4minutes). Remove from heat.

  3. Place thawed pierogies in casserole dish over the bread crumbs. Put thespinach mixture over them. Sprinkle with a little bread crumbs and cheese. Bake15 to 20 minutes to heat through. Cover with spaghetti sauce if desired.

    Source: Mrs. T’s


Twice Loaded Baked Potatoes

Prep Time – 30 minutes

Ready in – 40 minutes

Yield – 4 servings




  • 4 medium russet potatoes

  • 8 ounces 90%-lean ground beef

  • 1 cup broccoli florets , finely chopped

  • 1 cup water

  • 1 cup reduced-fat Cheddar cheese, divided

  • 1/2 cup reduced-fat sour cream

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 3 scallions , sliced



  1. Pierce potatoes allover with a fork. Place in the microwave and cook at 50% power, turningonce or twice, until the potatoes are soft, about 20 minutes. (Or, use the”potato setting” on your microwave and cook according to themanufacturer’s instructions.)

  2. Meanwhile, brownmeat in a large skillet over medium-high heat, stirring often, about 3minutes. Transfer to a large bowl. Increase heat to high, add broccoli andwater to the skillet, cover, and cook until tender, 4 to 5 minutes. Drainthe broccoli; add to the meat.

  3. Carefully cut offthe top third of the cooked potatoes; reserve the tops for another use.Scoop the insides out into a medium bowl. Place the potato shells in asmall baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to thepotato insides and mash with a fork or potato masher. Add scallions andthe potato mixture to the broccoli and meat; stir to combine.

  4. Evenly divide thepotato mixture among the potato shells and top with the remaining 1/2 cupcheese. Microwave on high until the filling is hot and the cheese ismelted, 2 to 4 minutes.  
  5. Prepare and stuff potatoes. Cover and refrigeratefor up to 2 days. Microwave and serve.

Source: Disney


Here’s a recipe for Mexican Chicken Salad – Your taste buds with thank you.



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