Easy dinner recipes: Three great ideas ready in only 20 minutes - Los Angeles Times
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Easy dinner recipes: Three great ideas ready in only 20 minutes

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Dinner in only 20 minutes? You bet! Each of these ideas -- rich Philly cheesesteak lettuce cups, salad with shrimp and Green Goddess dressing, and classic eggs Benedict -- come together in almost no time.

Philly cheesesteak lettuce cups: Looking for diet-friendly options for your mealtime? These Philly cheesesteak cups have all the flavor for a fraction of the calories.

Romaine salad with shrimp and Green Goddess dressing: Crisp romaine is tossed with plump shrimp in a bright and tangy Green Goddess dressing.

Eggs Benedict: Eggs for dinner? You bet! Sometimes there’s nothing more comforting than a plate of eggs Benedict -- poached eggs nestled on top of Canadian bacon on a toasted muffin half and doused with rich Hollandaise. Pair it with a nice glass of wine, and it’s a perfect way to end the day. Cheers!

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You can find the recipes below.

QUICK & EASY: 99 terrific recipes in about an hour or less

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected].

RECIPES: 99 easy dinner ideas in about an hour or less

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PHILLY CHEESESTEAK LETTUCE CUPS

Total time: 20 minutes

Servings: 1

Note: Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien. Lillien writes, “We’re kicking unwanted calories and carbs to the curb here by serving up our cheesesteak in lettuce cups instead of on a giant doughy roll. Who’s smart? WE ARE!” Hungry Girl Tip: Freezing the beef slightly will make it easier to cut.

3 ounces raw lean beefsteak fillet

Nonstick spray

1/3 cup sliced mushrooms

1/4 cup thinly sliced onions

1 slice fat-free American cheese

2 leaves romaine, butter or green leaf lettuce

1. Slice the fillet crosswise into thin strips about one-eighth inch thick. Set aside.

2. Spray a medium pan with nonstick spray and heat over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until the onions are slightly browned, about 5 minutes. Remove from heat to a small bowl and set aside.

3. Re-spritz the pan with nonstick spray. Cook the fillet strips over medium-high heat until browned on each side, 1 to 1 1/2 minutes on each side.

4. Break the cheese slice into small strips, place on top of the meat -- still in the pan -- and continue to cook until the cheese has melted slightly, less than 1 minute.

5. Remove from heat and mix the cheesy beef strips in with the mushrooms and onions. Serve in the lettuce “cups.”

Each serving: 174 calories; 24 grams protein; 7 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 40 mg. cholesterol; 307 mg. sodium.

ROMAINE SALAD WITH SHRIMP AND GREEN GODDESS DRESSING
Total time: 20 minutes

Servings: 6

GREEN GODDESS DRESSING

4 anchovy fillets, chopped

2 green onions, green parts only, finely chopped

1 1/2 tablespoons chopped parsley

2 tablespoons chopped tarragon

2 tablespoons tarragon vinegar

2 tablespoons minced chives

1 1/2 cups mayonnaise

In a food processor or blender, purée the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste. Stir the mixture into the mayonnaise. Refrigerate tightly covered. This will make just over 1 1/2 cups dressing, more than enough for the salad.

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SALAD ASSEMBLY

3 (6-ounce) hearts of romaine

1/2 pound cooked, peeled and deveined medium shrimp

3 tablespoons watercress leaves

Green Goddess dressing

1. Pull away any tough or faded outer leaves from the romaine, then separate the heads into individual leaves and combine in a mixing bowl.

2. Place the shrimp in another small mixing bowl with the watercress leaves and add just enough Green Goddess dressing to lightly coat, about 2 tablespoons.

3. Spoon about one-half cup of the remaining Green Goddess dressing over the romaine and toss, adding more dressing 1 tablespoon at a time as needed to lightly coat the leaves.

4. Arrange the romaine on 6 chilled salad plates, then arrange the shrimp and watercress on top and serve immediately.

Each serving: 187 calories; 10 grams protein; 4 grams carbohydrates; 2 grams fiber; 15 grams fat; 2 grams saturated fat; 85 mg. cholesterol; 1 gram sugar; 229 mg. sodium.

EGGS BENEDICT

Total time: 20 minutes

Servings: 6

Note: From “The Gourmet Cookbook, Volume 1”

Hollandaise sauce

4 egg yolks

8 tablespoons (1 stick) butter, cut into three parts

Juice of 1/2 lemon

Salt

Pepper

1. Combine the egg yolks in the top of a double boiler over simmering water. Stir in the cubes of butter, piece by piece, stirring constantly. Remove from heat as the last piece melts.

2. Add the lemon juice. Taste, season. If the sauce curdles, add a chip of ice and stir.

Eggs and assembly

12 strips Canadian bacon

6 English muffins

12 eggs

Hollandaise sauce

1. Grill the bacon, reserve in a warm oven. Split and toast the muffins (allowing for some more cooking while they stand). Reserve in a warm oven. Heat 6 plates in the oven.

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2. Fill a broad-faced frying pan half full of water, and bring the water to a simmer. Carefully crack the eggs into the water a few at a time. Poach the eggs (3 minutes for soft runny eggs), trimming away any straggly whites. When the eggs are almost cooked, using a slotted spoon, remove them to warm water and continue poaching until all the eggs are done.

3. Arrange the muffin halves on plates. Cover each with a slice of bacon, then an egg, then a generous spoonful or two of hollandaise sauce. Serve with well-drained, steamed spinach and a good Chardonnay.

Each serving: 550 calories; 30 grams protein; 28 grams carbohydrates; 2 grams fiber; 34 grams fat; 15 grams saturated fat; 634 mg. cholesterol; 1,111 mg. Sodium

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