Speedy Weeknight Dinners

These beat-the-clock recipes use smart shortcuts to make a gourmet-tasting meal in minutes!  ~ By Laraine Perri

Tortellini with Mushrooms
Total Time: 25 minutes
Halve 1 pound mixed mushrooms (such as regular white mushrooms and stemmed shiitakes). Heat 2 tablespoons olive oil in a large nonstick frying pan over medium-high heat. Sauté mushrooms until golden, about 8 minutes. Add 4 teaspoons minced garlic and 3/4 teaspoon dried thyme to mushrooms and cook 1 minute. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 1/2 cup Madeira or dry sherry, reduce heat, and simmer 5 minutes. Cook 9 ounces fresh cheese tortellini per package directions. Add pasta to warm mushrooms and simmer 2 minutes. Stir in 1 tablespoon extra virgin olive oil and sprinkle with grated or shaved Parmesan, if desired. 4 servings

Mu Shu Chicken
Total Time: 20 minutes
Whisk 1/2 teaspoon cornstarch, 1 tablespoon reduced-sodium soy sauce, and 2 tablespoons each dry sherry and hoisin in a small bowl. Heat 2 teaspoons canola oil in a large nonstick frying pan over medium-high heat. Add 1 tablespoon each minced fresh ginger and garlic and stir-fry 1 minute. Add a 14-ounce bag coleslaw mix and 1/2 cup chopped scallions and stir-fry until just wilted, about 3 minutes. Add 2 cups shredded rotisserie chicken and soy sauce mixture. Toss until heated through. Drizzle with 1 teaspoon toasted sesame oil. Serve wrapped in eight 6" flour tortillas, warmed in the microwave, and, if desired, additional hoisin for spreading on the tortillas and chopped scallions for sprinkling over the filling. 4 servings

Roasted Salmon With Mustard-Dill Glaze
Total Time: 20 minutes
Heat oven to 400°F. In a small dish, combine 3 tablespoons mayonnaise, 1 tablespoon each grainy mustard and chopped dill, 1 1/2 teaspoons dark brown sugar, and 1 teaspoon lemon juice. Put four 4-ounce, center-cut salmon fillets on a foil-lined baking sheet. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper and spread mayonnaise mixture over top of fillets. Roast until just cooked through, 12 to 15 minutes. 4 servings

Spicy Shrimp Marinara With Feta
Total Time: 20 minutes
Heat oven to 400°F. Heat 2 teaspoons olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add 1 tablespoon minced garlic and 1/4 teaspoon crushed red-pepper flakes. Stir 30 seconds. Add 2 tablespoons white wine and stir until almost evaporated. Add 1 1/2 cups jarred marinara sauce and 1 teaspoon dried oregano. Let simmer 5 minutes. Stir in 1 pound large shrimp, peeled. Crumble 2 ounces feta (about 1/2 cup) over top. Bake until shrimp are just cooked through, about 8 minutes. Sprinkle with 1 tablespoon chopped parsley. 4 servings

Maple-Lemon Skirt Steak
Total Time: 25 minutes
Whisk 3 tablespoons maple syrup, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and a minced garlic clove in a small saucepan. Season 1 pound skirt steak with 1/2 teaspoon salt and 1/4 teaspoon black pepper and set aside. Heat a lightly oiled grill pan or heavy frying pan over medium-high heat. Cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, bring maple-lemon mixture to a boil over medium-high heat. Let simmer 1 minute. Cut steak into thin slices across the grain and drizzle with sauce. 4 servings

Chicken Reuben Quesadillas
Total Time: 30 minutes
Heat oven to 425°F. Brush a baking sheet lightly with canola oil. Put four 8" flour tortillas on a work surface. Spread 1/3 cup bottled Russian dressing on tortillas. Using a total of 6 ounces reduced-fat Swiss, 1 c drained low-sodium sauerkraut, and 6 ounces sliced lower-sodium deli chicken breast, cover half of each tortilla. Fold other half over the filling and put on prepared baking sheet. Brush tops and edges with 1 teaspoon canola oil and bake 10 minutes. Flip the quesadillas, transfer to a cutting board, and let rest 5 minutes. Cut each into 3 wedges. 4 servings

Antipasto Pizza
Total Time: 20 minutes
Heat oven to 450°F. Spread 3 tablespoons prepared sun-dried tomato pesto over a 12" thin-crust pizza (such as Boboli), leaving a 1/2 " border. Top with 3 ounces (about 1 cup) shredded provolone; 3 ounces jarred roasted red peppers, thinly sliced; 6 ounces marinated artichoke hearts, drained and roughly chopped; and 5 pitted and halved kalamata olives. Bake on the top rack until crust is crisp, about 10 minutes. Cut 3 slices salami into strips and scatter over the finished pizza. Cut into 8 wedges. 4 servings

Bon Apetite!

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