A quick, simple approach to tasty food

By Susan McClanahan

A few weeks ago I prepared this recipe column on the theme of easy recipes for our son to make and enjoy. I tried to find recipes that I thought he could manage and get away from fast food and drive-through restaurant dining.

My good friend Jim Govreau was quick to tell me that the recipes I chose had way too many ingredients and too many steps of preparation. I guess I was just so optimistic that I overestimated the ability and ingredients on-hand of gentlemen living single.

Here today, I am hoping to redeem myself with an entire new list of recipes for Jim, our son and others to make and enjoy. Just let me know if these are a little more user-friendly.

Fantasy Chicken

• 4 boneless, skinless chicken breasts, butterflied
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup refrigerated garlic and herb spreadable cheese, divided
• 8 slices crisp cooked bacon, divided
• 4 slices Cheddar cheese

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.

On a flat surface, open chicken breasts like a book. Lightly sprinkle each chicken breast with salt and pepper on both sides. Evenly spread 1 tablespoon of garlic and herb cheese on one side of each chicken breast, then place 2 bacon slices over cheese. Fold chicken breasts over and place on prepared baking sheet. Bake 15 minutes; remove from oven, top each with Cheddar cheese, and bake 5 additional minutes, or until no pink remains in chicken.

Fettuccine Alfredo

• 8 ounces fettuccine, linguine, or medium egg noodles
• 4 tablespoons (1/4 cup) butter, melted
• 1/4 cup grated Parmesan cheese
• 2 tablespoons half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

In a large pot of boiling water, cook pasta just until tender; drain. In a heated serving dish, combine all remaining ingredients. Add hot drained pasta and carefully toss to coat well.

Note: If desired, sprinkle pasta with freshly ground pepper and additional Parmesan cheese just before serving.

All-in-One Southern Dinner

This Southern-inspired dinner recipe has it all -- cornbread, chicken, mixed veggies and gravy.

• 1 (16-ounce) cornbread or cornbread muffins
• 1/2 cup (1 stick) butter, melted
• 1 pound frozen breaded chicken tenderloins, baked according to package directions
• 3 cups frozen mixed vegetables, thawed
• 1 (24-ounce) jar chicken gravy

Preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray. In a food processor, pulse cornbread into fine crumbs. You may also rub and crush cornbread with hands if not using a food processor. Place crumbs in a large bowl; add butter and mix well. Reserve 2 tablespoons crumbs. Press remaining crumbs into baking dish to form crust. Bake 10 minutes. Cut baked chicken into 1-inch pieces and place in a large bowl. Add vegetables and gravy to chicken; mix well. Pour over crust; sprinkle with reserved crumbs. Bake 25 to 30 minutes, or until hot and bubbly.

Quick Microwave Chicken Fingers

It's amazing! In less than 10 minutes, you can prepare and cook your own chicken fingers in the microwave. These are tastier, healthier and faster than any fast food you can buy.

• 1/3 cup Italian-seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon paprika
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
• Cooking spray

Coat a microwave-safe, 9 x 13-inch baking dish with cooking spray. In a shallow dish, combine bread crumbs, cheese, and paprika. Place butter in a shallow microwave-safe dish and microwave just until melted. Dip each chicken strip in melted butter and then in bread crumb mixture, coating completely; place in prepared baking dish. Spray chicken strips lightly with cooking spray. Microwave at 80 percent power for 3 to 4 minutes, or until no pink remains. Serve immediately.

Serving tip: To jazz up these quick chicken fingers, serve them with a variety of dipping sauces, such as ranch dressing, honey mustard or even individual bowls of warm spaghetti sauce.

Parmesan Crusted Chicken

This is a golden, cheesy delight. Try making this recipe with different types of dressing so it tastes slightly different each time you make it. Our family prefers ranch.

• 1 cup Russian dressing, or dressing of your choice
• 2 1/2 cups crispy rice cereal, coarsely crushed
• 1 cup grated Parmesan cheese
• 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
• 2 tablespoons butter, melted

Preheat oven to 350 degrees. Coat a baking sheet with nonstick cooking spray. Place the Russian dressing in a shallow dish. In another shallow dish, combine the crushed cereal and Parmesan cheese; mix well. Dip the chicken in the dressing and then in the cereal mixture, coating completely. Place on the baking sheet. Drizzle the butter over the chicken and bake 20 to 25 minutes, or until no pink remains in the chicken.

Note: If Russian dressing isn't your preferred flavor, you can use any type of creamy dressing, such as ranch or sweet-and-spicy French.

Crowd Pleasing Brisket

This is super for a company meal, but don't wait for guests for this one. Brisket tastes good the first time, and again for leftovers in an overstuffed hot sandwich.

• 1 (4- to 4-1/2-pound) fresh brisket of beef
• 2 1/2 cups ketchup
• 3/4 cup prepared mustard
• 1 cup packed brown sugar
• 1/2 cup water

Preheat oven to 350 degree. Coat a large roasting pan with cooking spray; place brisket in pan. In a large bowl, combine ketchup, mustard, and brown sugar. Remove 1 cup sauce to a medium-sized bowl and add water to it; mix well and pour around meat in pan. Pour remainder of sauce over top of meat, making sure some of it stays on top. Cover tightly with aluminum foil, crimping down the sides well, and bake 3 to 3 1/2 hours, or until meat is fork-tender. Slice across the grain and serve topped with sauce from pan.

Shrimp Newburg Waffles

This few-ingredient luscious brunch recipe sounds fancy but, thanks to market shortcuts, it's a cinch.

• 2 (15 ounce) cans cream of shrimp soup
• 1/4 cup dry sherry or chicken broth
• 1 cup heavy cream
• 1 pound frozen cooked medium shrimp, thawed
• 4 frozen waffles

In a large saucepan, combine soup, sherry or broth, and heavy cream; cook over medium heat until heated through, stirring occasionally, DO NOT BOIL. Add shrimp and stir until heated through. Meanwhile, heat waffles according to package directions. Top waffles with Newburg sauce, and serve.

Shortcut Chicken 'n' Dumplings

Cure your comfort food cravings with this recipe. Thanks to shortcut ingredients, you can put together a creamy dinner full of savory chicken, veggies and plump dumplings in hardly any time at all, and it will definitely hit the spot.

• 2 cups pulled from the bone rotisserie chicken
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 2 cups water
• 2 cups frozen mixed vegetables
• 1 tablespoon all-purpose flour
• 1/2 teaspoon black pepper
• 1 (16.3 ounce can, 8 biscuits) can refrigerated buttermilk biscuits, quartered

In a 4-quart or larger slow cooker, mix all ingredients except biscuits. Gently fold in biscuit pieces. Cover and cook on low 4 hours or on high 2 hours, or until biscuits are firm; serve immediately.

Note: What makes this recipe so easy is that we can take advantage of so many market shortcuts. The chicken is pre-cooked, the frozen veggies are farm-fresh, cleaned and cut, and the refrigerated biscuit dough is ready to just add.

Shortcut Chicken and Waffles

Chicken and waffles are becoming a fast and favorite breakfast meal. Sometimes, you may not have enough time in the busy mornings to have everything homemade. That's where this easy and delicious recipe comes in. Completed in a fraction of the time as the original, no one will ever know the difference. Though the exact origins of this delicious dish are unknown, recipes date as far back as the 1700s!

• 4 frozen waffles, toasted according to package directions
• 4 frozen breaded chicken breast tenders, prepared according to package directions
• 1/4 cup honey

Place 2 waffles on each plate. Cut chicken strips into 1/2-inch slices and distribute evenly over waffles. Drizzle with honey and serve immediately.

Meatball Sub Casserole

• 1 (11.25-ounce) package Texas toast
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 (20-ounce) package cooked frozen meatballs, thawed
• 1 (26-ounce) jar pasta sauce
• Parmesan cheese for sprinkling

Preheat oven to 425 degrees. Arrange bread slices in a single layer in an ungreased 9 x 13-inch baking dish. Bake 10 to 12 minutes, or until toasted. Sprinkle with 1/2 cup mozzarella cheese. In a large bowl, mix together meatballs and sauce. Spoon over toast. Sprinkle with remaining mozzarella cheese. Bake uncovered 25 to 30 minutes, or until heated through. Sprinkle with Parmesan cheese and serve.

Deli-Style Roast Beef Sandwiches

No one makes a roast beef sandwich quite like your favorite deli ... until now. With this recipe, you can whip up this sandwich classic right at home, and it'll take you less than 10 minutes.

• 2 (12 ounce) jars beef gravy
• 1/2 teaspoon black pepper
• 3/4 pound deli sliced roast beef
• 4 slices thick-cut homestyle bread
• 4 cups warm prepared mashed potatoes

In a large skillet over medium heat, heat gravy, pepper and beef 5 to 7 minutes, or until hot. Top bread with beef and gravy. Serve with a scoop of warm mashed potatoes topped with additional gravy.

Skillet Ramen Noodles

If you've never experimented with Asian-style Ramen noodles, you're in for a treat. This budget-friendly and quick-cooking meal can be on the table in no time.

• 2 tablespoons vegetable oil
• 2 (3-ounce) packages chicken-flavored Ramen noodles
• 2 cups water
• 1 cup frozen peas and carrots
• Cooked, chunked chicken, or pulled rotisserie chicken

In a large skillet, heat oil over medium-high heat. Break up noodles and add to skillet, cooking until browned, stirring constantly. Add noodle-seasoning packets, water and vegetables; cook until all water is absorbed and noodles are tender, stirring occasionally. Add chicken and heat through. Serve immediately.

BBQ Pulled Pork Grilled Cheese

Grilled cheese sandwiches are good, but grilled cheese sandwiches with pulled pork and coleslaw are even better! This recipe is a heartier take on a comfort food favorite, and it's no more difficult to make than your everyday grilled cheese sandwich.

• 8 slices sourdough or hearty white bread
• 8 slices Cheddar cheese
• 1 (16-ounce) container refrigerated pulled pork in BBQ sauce
• 1 (8-ounce) container deli-style prepared coleslaw
• 4 tablespoons butter, softened

Place 4 bread slices on work surface. Evenly layer each with a slice of cheese, pulled pork, coleslaw and another slice of cheese. Top with remaining bread slices. Spread butter on both sides of sandwiches. In a griddle pan or skillet, cook sandwiches in batches 3 to 5 minutes per side, or until golden on both sides and cheese is melted. Serve immediately.

Chicken and Stuffing Casserole

Nothing says "ultimate comfort food" like this casserole, and it's super simple, thanks to the convenience of cooked rotisserie chicken, packaged stuffing mix and canned soup. Now you can enjoy stick-to-your-ribs comfort anytime.

• 1 1/4 cups herb-seasoned dry stuffing mix, divided
• 3 cups coarsely chopped cooked rotisserie chicken
• 2 (10 3/4-ounce) cans cream of celery soup
• 1 3/4 cups low-sodium chicken broth
• 1/4 cup butter, melted

Preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray. Sprinkle 3/4 cup stuffing mix into pan; top with chicken. In a large bowl, whisk together soup and broth until blended; pour over chicken. Sprinkle remaining stuffing mix over soup mixture and top with melted butter. Bake, uncovered, for 35 minutes, or until casserole is thoroughly heated and golden.

Note: You don't need to prepare the stuffing; just use the dry mix. A can of cream of chicken or cream of mushroom soup will work just as well with this recipe.

Barbecue Chip Chicken

Who doesn't love reaching into a bag of potato chips? Barbecue chips add an irresistible crunch and tangy flavor to juicy baked chicken breasts. Try this for dinner, tonight; it won't disappoint.

• 1/2 cup ranch salad dressing
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 (6-ounce) bag barbecue-flavored potato chips, crushed
• 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)

Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray. In a shallow dish, combine dressing, garlic powder, and cayenne pepper; mix well. Place crushed potato chips in another shallow dish. Dip chicken into dressing mixture then into crushed potato chips, coating completely; place on prepared baking sheet. Bake 15 to 20 minutes, or until chicken is no longer pink.

Note: To make chicken easier to dip in your favorite dipping sauces, cut into long strips and turn them into chicken fingers.

Company Chicken

For those times when you want to make your guests feel special, this easy yet elegant dish is a great go-to recipe.

• 1/2 cup seasoned bread crumbs
• 4 boneless, skinless chicken breast halves, slightly flattened (about 1-1/2 pounds)
• 4 thin slices Muenster cheese
• 1/4 cup dry white wine

Preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray. Place bread crumbs in shallow dish and add chicken, turning to coat well. Place chicken in prepared baking dish. Bake chicken 15 minutes, then remove from oven and top each piece with slice of cheese; pour wine evenly over top. Bake an additional 8 to 10 minutes, or until no pink remains in chicken and cheese is bubbly and light brown.

Barbecue Chicken "Nachos" with Blue Cheese

This tasty take-off on Buffalo-style chicken wings replaces nachos and other boring finger foods to top your list of anytime favorite snacks.

• 1 (7 ounce) package barbecue-flavored potato chips
• 1 (12.5 ounce) can chunk chicken, drained and flaked
• 1 (4 ounce) package crumbled blue cheese
• 1 cup shredded mozzarella cheese
• 2 scallions or green onions, thinly sliced

Preheat oven to 425 degrees. Place chips on a large, rimmed baking sheet. Sprinkle chips evenly with the chicken, blue cheese and mozzarella cheese. Bake 4 to 5 minutes or until heated through and the cheese has melted. Top with scallions and serve immediately.

Note: To spice these up, top with jalapeno slices just before serving.

Taco Ring

Instead of traditional taco shells, use refrigerated crescent rolls to create a Taco Ring that's as good as a main dish as it is a fiesta-style party appetizer. Serve it for lunch, dinner or at parties. It will be a hit.

• 1 pound lean ground beef
• 1 onion, chopped or frozen, diced onion
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 2 (8 ounce) cans refrigerated crescent rolls

Preheat oven to 350 degrees. Lightly grease a 12-inch pizza pan. In a large skillet, cook beef and onion over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in taco seasoning; add water according to package directions. Cook over medium-high heat for 3 minutes, or until liquid is absorbed. Add cheese, stirring until it melts. Remove from heat and set aside.

Unroll crescent rolls. Place wide end of triangles in center of pizza pan, forming a ring, overlapping dough as necessary. Spoon meat mixture into center of each triangle. Bring smaller ends of triangles over meat, tucking ends under. Bake 20 minutes, or until rolls are golden. Serve warm.

Notes: You can add whatever traditional taco toppings you like, such as shredded lettuce, salsa and sour cream.

Have a great week, and until next time, happy cooking.