Four meals under 40 minutes: Panko-crusted cod, more

If you're looking for a healthy menu for your family but don't want to spend all night in the kitchen, try mixing and matching a variety of foods that the entire family will love. Here, Cooking Light contributor Frances Largeman-Roth shows you how to make four meals that take less than 40 minutes to prepare.

Panko-crusted cod with tomato-basil relish
Servings:

Makes 4 servings

Ingredients

    • 2 large egg whites, lightly beaten
    • 1/2 cup panko (Japanese breadcrumbs)
    • 4 (6-ounce) cod fillets
    • 1/2 teaspoon kosher salt, divided
    • 2 tablespoons canola oil
    • 1 cup grape tomatoes, quartered
    • 1/2 cup vertically sliced Vidalia or other sweet onion
    • 2 tablespoons fresh basil leaves
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon freshly ground black pepper

Preparation

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Hamburger steak with onion gravy
Servings:

Makes 4 servings

Ingredients

    • 1 pound ground sirloin
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon freshly ground black pepper, divided
    • 1 tablespoon canola oil, divided
    • 1 1/2 cups vertically sliced onion
    • 2 teaspoons all-purpose flour
    • 1 cup unsalted beef stock
    • 2 tablespoons thinly sliced green onions (optional)

Preparation

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Pan-grilled chicken with chorizo confetti
Servings:

Makes 4 servings

Ingredients

    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1/2 teaspoon kosher salt, divided
    • 1/4 teaspoon freshly ground black pepper
    • Cooking spray
    • 1/4 cup Mexican pork chorizo, casings removed
    • 1/4 cup sliced onion
    • 2 tablespoons diced carrot
    • 1/4 cup diced yellow bell pepper
    • 1/4 cup diced red bell pepper
    • 2 tablespoons diced green bell pepper
    • 1/4 cup unsalted chicken stock
    • 1 tablespoon chopped fresh cilantro

Preparation

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Spring vegetable pizza with gremolata
Servings:

Makes 4 servings

Ingredients

    • 12 ounces refrigerated fresh pizza dough Cooking spray
    • 1 large fennel bulb with stalks
    • 1 tablespoon olive oil
    • 1/2 cup frozen green peas
    • 1 1/2 cups (3-inch) pieces asparagus, cut in half lengthwise
    • 5 garlic cloves, thinly sliced
    • 2/3 cup part-skim ricotta cheese
    • 3 1/2 tablespoons 2% reduced-fat milk
    • 1/2 teaspoon freshly ground black pepper
    • 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup) 1/4 teaspoon kosher salt
    • 2 tablespoons chopped flat-leaf parsley
    • 1 tablespoon grated lemon rind
    • 1 large garlic clove, minced

Preparation

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Grapefruit, walnut and feta salad
Servings:

Makes 4 servings

Ingredients

    • 1 small red grapefruit
    • 2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon sugar
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • 4 cups torn butter lettuce
    • 1 tablespoon crumbled feta cheese
    • 1 tablespoon toasted walnuts

Preparation

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