Serves: 5

Super speedy stuffed peppers! Just fill with leftover spaghetti or other pasta in sauce, top with shredded cheese and bake until golden and bubbly.

Need a quick dessert? Peel, core and halve 2 Granny Smith apples. Place in microwave-safe bowls, add a few tablespoons of water and sprinkle with cinnamon-sugar. Microwave on high for a minute or two, until tender. Yum!

Only using half an onion? Rub the remaining side with butter or olive oil, store in the fridge in a plastic zipping bag and it will stay fresh for weeks.

Make brown & serve dinner rolls extra yummy! Before baking, brush with a little beaten egg and sprinkle with shredded Parmesan cheese and Italian seasoning.

Making meatballs from scratch? Instead of baking, cook 'em quick by just dropping into boiling water. They'll be lower in fat and will keep their shape too! Boil for a few minutes and they'll be ready to go into sauces or into the freezer for another day.

Want a twist on a traditional casserole? Try this tasty topper...combine frozen shredded hashbrowns with a can of cream of celery or mushroom soup and spread on top. Add any favorite seasonings and really spice it up!

Pork chops for dinner? Sprinkle a little salt in the frying pan before browning for less splattering and more flavorful chops.

Cheese always makes dinner more tasty! Split brown & serve dinner rolls partly in half and sprinkle Cheddar or Swiss cheese, chopped green onion or parsley inside. Bake until golden and enjoy.

Keep a spray mister full of lime or lemon juice in the fridge. So handy for spritzing sliced pears, apples or peaches...adds extra zing and prevents browning too!

Short on time? Pick up some pre-shredded coleslaw mix in the produce aisle for this recipe...what a timesaver!

Making rice for dinner? Make some extra and freeze one-cup servings in plastic zipping bags. Add veggies and warm in the microwave for a quick lunch!

Looking for a lighter milkshake? Combine 1/2 cup fruity yogurt with 1/2 cup fruit juice and a handful of fresh fruit. Whip up in the blender and enjoy!

Grilling out? Burgers don't have to be ordinary...try making them with ground turkey, chicken or even ground sausage. Season them with seasoning blends found at the meat counter. Try Italian, Mexican, Thai, Southwest or Mediterranean!

Chili and cornbread is one combination that can't be beat and leftover chili can make a quick and hearty casserole. Start with about 4 cups of chili, add a can of corn and pour cornbread batter over everything. Top with a sprinkle of shredded cheese and bake for a filling (and tasty!) dinner.

Make a crunchy, fresh salad fast with less dishes to wash! Toss lettuce, veggies and any other toppers all in a one-gallon plastic zipping bag. Give it a shake and pour into salad bowls.

Make biscuits even better! Separate flaky layers and add mozzarella cheese and a little dried basil in between. Bake as usual for a cheesy treat.

Looking for a change from the everyday PB & J? Try spreading peanut butter and jelly on extra-large biscuits, flour tortillas or pita rounds. Other sandwich fillings work just as well too. Ham & cheese roll-ups are a quick & easy snack that can be eaten on the go!

Save time by putting the food processor to work chopping and dicing veggies...so easy!

Stuffed burgers turn ordinary into an extraordinary dinner! Form a thin patty and top with a sprinkle of cheese, roasted garlic, bacon crumbles, salsa or fresh herbs. Place another thin patty on top and carefully seal the edges. Grill as usual and enjoy!

Make clean-up a snap! Before dinner even starts, fill the sink with hot, soapy water. Put dishes right in when cooking's finished and, by the time dinner and dessert are eaten, they'll be a breeze!

When freezing ground beef, why not brown it first? Add any seasonings, drain and cool before placing individual servings into freezer bags...they'll be ready for all those meals in minutes!

Make assembly part of pizza-making fun! Roll out refrigerated biscuits to individual pizza-size crusts and bake until golden. Pass them out to family members, set out the sauce, veggies, seasonings and cheese to top. Slice into quarters and dinner's done!

When frying bacon for a salad, reserve a few pieces. Slice a homegrown tomato into fat slices and add lettuce for a fresh BLT sandwich...tomorrow's lunch is ready!

Melon balls, frozen berries and pineapple chunks make yummy fruit kabobs. Try 'em with ooey-gooey fondue...just melt chocolate chips with a little milk or cream and dip away!

Leftover chicken? Shred and toss it in the zesty Easy Enchilada Casserole (see Market Fresh & Fast)...serve up some Spanish rice on the side!

Combine leftover mashed potatoes with minced onion and cheese to taste. Pat into a round casserole and bake until golden. Tastes like twice-baked potatoes in half the time!

Add frozen mixed veggies to scrambled eggs, chicken noodle soup or even mac and cheese for lunch with a veggie punch!

Thicken Old-Fashioned Veggie Soup with just a sprinkling of instant mashed potato flakes...just right for warming up on a chilly afternoon.

Serve muffins as a snack and watch them disappear! Baked in mini muffin tins, they're fun for lunch boxes too.

Use flavored butters to add quick & easy appeal to refrigerated pizza crust...just mix, melt and brush on crust before baking. Try fresh minced herbs, finely chopped onions or grated Parmesan cheese too!

Add a pinch of sugar to the water when boiling ears of fresh summer corn...it'll bring out its natural sweetness.

When using fresh artichoke hearts, be sure to only use stainless steel knives and bowls to avoid discoloring them.

Want a dessert just right for a breezy sunny day? Cut up strawberries, fresh pineapple and cantaloupe...toss with raspberries, grapes and a little sugar. Refrigerate until a light syrup forms and spoon over watermelon wedges to serve!

Make mayo go the extra mile! Flavor it with crushed garlic, chopped fresh herbs, lemon juice or even ready-made pesto.

When broiling or baking tomatoes, whole or stuffed, use a muffin tin sprayed with non-stick cooking spray. The tomatoes will sit up straight and hold their shape...so easy!

Cutting up veggies for dinner? Go ahead and cut up some extra for lunch the next day. Save time in the morning and clean up once instead of twice!

Making deviled eggs for an afternoon picnic? Whip 'em up in no time by combining ingredients in a plastic zipping bag instead of a bowl. Blend by squeezing the bag, snip off a corner and pipe the filling into the whites...what could be easier?

Roll some fresh grapes, strawberries and mandarin oranges in extra-fine sugar for a glittery (and tasty!) garnish.

Serve up individual servings of Colorful Couscous Salad (see Market Fresh & Fast) in edible bowls! Hollow out fresh green or red peppers and fill 'em up with salad for a quick and tasty lunch.

Arrange a ring of large marshmallows around the edge of a baking pan full of sweet potatoes. Bake as usual until marshmallows are golden and bubbly. A sweet treat...just watch 'em disappear!

Look for bulk bags of frozen corn at the grocery store and split the bag up into individual or dinner-size portions and store in plastic zipping bags. Just pop the bag into boiling water for a super speedy side dish.

Combine the ingredients for a simple salad dressing in a squeeze bottle instead of a bowl. Shake bottle to incorporate flavors and squeeze onto salad...what could be easier?

Cooking pasta or rice for dinner? Toss in a few eggs to hard-boil while it's boiling and, while dinner's baking, whip up some tasty egg salad for tomorrow's lunch!

Mushrooms absorb water like a sponge. Instead of washing mushrooms under a faucet, just wipe them off with a damp cloth...they'll stay firm and yummy!

Serve an Italian feast! A simple pesto makes a hearty appetizer when spread on crusty bread...top cooked linguine with ready-made Alfredo sauce and whip up a crispy green salad.

There are endless possibilities with Chicken & Noodles (see Oodles of Noodles)! Add whatever fresh veggies are handy or sprinkle with cheese for a twist!

When freezing leftover diced peppers, corn or fresh herbs, add a little olive oil to the plastic zipping bag and shake. The oil will help keep the food separate and fresher too. They'll be ready to drop into sauces, salsas and salads!

Set up a fruit salad bar on the kitchen counter and add some fun to dinnertime. Bowls of fresh strawberries, blueberries, grapes, kiwi, sliced apples and bananas along with some sweet and creamy fruit dip are all yummy additions.

No-mess manicotti! Instead of a spoon, use a pastry bag to fill cooked pasta shells...they'll be ready in no time.

Instead of buying a pre-baked loaf, try using refrigerated bread dough to make fresh-baked Monterey Bread.

Cook and chill noodles for filled pasta dishes. It'll be so much easier to fill shells and recipes will have one less step.

Rub the inside of salad bowls with a halved clove of garlic...it'll add a hint of flavor to any salad.

Create homemade salad seasoning and store in the fridge for tasty salads anytime. Check out, Homemade Salad Seasonings (see Oodles of Noodles)...keep in a shaker bottle.

Crazy for artichokes? Serve up a side of Herbed Artichoke Salad. Find it in the chapter Market Fresh & Fast.

Try other flavored pasta in place of whole-wheat spaghetti...there are so many to choose from! Try pasta flavored with spinach, garlic, basil or even spicy red peppers.

Need a savory dip that's a hit? Mix cottage cheese with 1/2 package of dry vegetable soup mix and 1/3 cup milk. Combine in a blender until smooth...refrigerate for just 30 minutes and serve with crackers and veggies.

Keep wooden salad bowls looking their best by rubbing the inside and out with wax paper after washing them with warm, soapy water. The wax from the paper will keep the surface of the bowl sealed.

An easy way to beef up any recipe...crumble leftover meat loaf or cut roast beef into bite-size pieces, season to taste and toss into casseroles, soups and sauces.

No cooked, cubed ham on hand? Chop up some slices of cooked deli ham to use instead. Deli turkey, chicken and even roast beef can all be used in place of cooked meats in recipes...what a timesaver!

Making homemade spaghetti sauce but don't want to stand over a pot all day? Place the sauce in an oven-safe dish and cook slowly for an hour or two at 300 degrees for pasta-perfect sauce every time!

Use Mother's Egg Noodles (see Oodles of Noodles) to whip up homemade chicken noodle soup on a chilly night. Just heat chicken broth, mixed veggies, cooked chicken and these yummy noodles in a big soup kettle...so easy!

Pasta salad is so versatile and works well with just about any veggies on hand. Toss chopped celery, cucumbers, grated carrots or even cheese chunks in for a new dish every time.

Blend chocolate milk, a scoop of ice cream and a spoonful of peanut butter to make a quick and scrumptious milkshake in minutes.

Sour cream can be mixed with any of the seasoning blends found at the meat counter. Try some different blends for an endless variety of savory dips!

Beans add flavor to hearty recipes...try mashed cannellini, kidney, black or pinto beans in place of, or in addition to, ground beef.

When roasting garlic, roast a whole head instead of individual cloves. Any extra can be squeezed out into a plastic zipping bag and frozen. Roasted garlic is so handy for sauces, spreads and to add punch to ready-made salad dressings.

Need to chop nuts in a hurry? Place them in a plastic zipping bag and roll with a rolling pin...so easy!

The easiest way to steam asparagus is to trim the ends of each stalk, toss into a skillet with about 1/2 inch of water, cover and, when the asparagus turn bright green, they're ready!

Keep a pair of scissors in the kitchen to make quick work of dicing tomatoes, shredding lettuce, chopping celery and even cutting up chicken for casseroles!

Need to cool dinner down quickly to freeze for later? Divide it into individual servings first and refrigerate. Freezing single-size entrées makes dinner a breeze...just thaw and reheat!

Turn refrigerated dinner rolls into a pull-apart treat at dinnertime. Pull the rolls apart into 4 pieces and place them all in a plastic zipping bag with cheese and some zesty seasonings...shake 'em up, pile into a greased casserole dish and bake as usual.

Buying boneless, skinless chicken breasts in bulk? Grill or pan fry them all at once. Season with salt, pepper and garlic, if desired, and allow to cool. Wrap tightly in plastic wrap or place in a freezer bag. Kept in the freezer, they'll be ready for quick lunches, chicken salad or even zesty fajitas!

When making homemade soups and stews, save a few spoonfuls of the broth in ice cube trays. Add them to vegetables or rice later for a flavor punch!

Add a splash of color to sparkling cider and lemonade! Freeze grape or cranberry juice in ice cube trays and add a few to family members' glasses...so pretty!

Freeze chicken breasts or pork chops with their marinades in airtight containers. By the time it's frozen and thawed for cooking, the meat will have absorbed just enough flavor...so easy and delicious!

Fresh sweet potatoes can easily be used in place of canned. Just cut them into bite-size pieces and microwave for 5 minutes or until tender. Peel each piece and add to recipe as usual.

Before marinating chicken, pour some marinade into a plastic squeeze bottle for easy basting...how clever!

Grilling bone-in chicken? Rub any dry spices under the skin if desired but leave the skin on while cooking...it keeps moisture in. Also, wait until the last few minutes of cooking time to brush on sauces for the best flavor.

A quick & easy side dish! Roll balls of leftover mashed potatoes in a mixture of Parmesan cheese and seasoned bread crumbs...broil until golden brown.

A new twist on casserole toppers...try crushed veggie, chicken or cheese-flavored crackers combined with fresh or dried herbs.

Give bagels a turn at the table...instead of dinner rolls serve up toasted bagels with savory cream cheese or a melted slice of cheese. Yum!

Flatten chicken between wax paper using a rolling pin and a little muscle...just toss the paper and there's no mess!

Have homemade veggie soup anytime! Just pour chicken or beef broth into individual airtight containers, toss in frozen mixed vegetables and cooked noodles. Freeze until needed and thaw in the microwave...ready in a snap.

The next time mashed potatoes are on the dinner menu, whip in a teaspoon or so of baking powder and they'll be extra light and fluffy...don't forget the butter!

Peel ginger with a spoon rather than a knife. It's faster and safer plus less will go to waste too!

Use a drinking straw to hull strawberries with ease. Just push the straw through the end without a stem and the green, leafy top will pop right off!

Use a muffin tin in place of individual casseroles when making mini pot pies, quiche or savory popovers. So quick & easy!

French-fried onions give a flavor punch to any dish...try them mixed in meat loaf, stirred into stuffing or to top mashed potatoes.

Make crescent rolls extra special for every day...before rolling them up, sprinkle on some Monterey Jack cheese and add a teaspoon of salsa. Zesty and oh-so delicious!

Don't forget about prepared Alfredo sauce in a jar when time is really short! Mix cooked chicken, pasta and veggies together in a saucepan and top it off with ready-made sauce...heat through and dinner's done.

Serve up chili in mugs lined with homemade herbed croutons. Cut out fun shapes from sliced bread, brush with butter, sprinkle with herbs and bake at 200 degrees until golden and crisp.

Plain yogurt is a great healthy substitution for sour cream. For a scrumptious pasta salad, toss cooked pasta, fresh veggies and yogurt flavored with Dijon mustard. Add chicken, turkey or tuna to create a hearty main dish.

Having steamed veggies on the side? Serve them up in individual ramekins or, if serving fresh veggies, use paper muffin cups for a special touch.

No poultry seasoning in the cupboard? Combine 1/4 teaspoon each of dried parsley, sage, rosemary, marjoram and pepper. Store remaining mixture in an airtight container.

Before chopping nuts in a food processor, dust them with flour or powdered sugar...they'll chop easily and won't stick to the blades.

Freezing cooked rice makes for quick-fix meals later. Use it for stir fry dishes, to make soups thick and hearty, or mix in fresh vegetables for an easy side dish...just freeze servings flat in plastic zipping bags. How clever!

Freeze peach and nectarine slices and keep on hand for adding to milkshakes, ice cream, fruity punches or just to nibble.

Spread cool and creamy vanilla ice cream between gingersnaps and freeze...yummy!

Make a pudding shake! Combine 1-1/2 cups milk with 1/2 cup ready-made pudding...blend and pour for a creamy treat!

Need a little something extra on cakes and brownies? Try topping with chopped candy bars! Make chopping a breeze when you wrap them in plastic and freeze for 10 to 15 minutes beforehand.

To avoid cake getting stuck to the bottom of the pan, dip the bottom of the pan in hot water and it'll pop right out!

Vanilla pudding makes a quick topper for fresh berries...add whipped topping for an extra-fluffy vanilla mousse. Try it with pound cake and shortcake too!

Chocolate dessert cups are easy to make. Just paint paper muffin cups with melted chocolate, chill until firm and peel off the paper. Serve on a chilled plate so that the cups will keep their shape.

Make a scrumptious sauce for pound cake or ice cream. Purée fruit preserves with a few tablespoons of fruit juice...yummy!

Use a pastry blender to slice or mash bananas to desired consistency...so quick & easy!

Making drop cookies on a lazy Sunday afternoon? Double the batch and only bake half. Roll the rest into balls and freeze them on a cookie sheet...cookies whenever you need them!

Keep a small, new powder puff in the powdered sugar canister and use it to dust cake pans and rolling surfaces. Extra sweet and extra easy!

Before cubing angel food cake, freeze and then partially thaw it. Less crumbs and more to enjoy!

From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

More Recipes from the Gooseberry Patch: Meals in Minutes Cookbook:
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