Convenience Cooking Recipes

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Almond Turkey Stir-Fry Ready Time: 20 Min "When Lori Johnson wants to stir things up in her Four Corners, Wyoming kitchen, she pulls out this quick recipe."

Almond Wild Rice Ready Time: 1 Hr 20 Min "Made with both brown rice and wild rice, this popular pilaf has a hint of fruity sweetness, thanks to golden raisins. I prepare the casserole the morning of the party, then refrigerate it in an ovenproof dish to heat through later. -Mark Trinklein, Cedarburg, Wisconsin"

Almond-Orange Tossed Salad Ready Time: 35 Min "Another highlight of my Easter menu is this pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. I've often taken the salad to potlucks because everyone enjoys it so much. -Lavonn Bormuth Westerville, Ohio"

Almond-Topped Chicken Ready Time: 30 Min "Lemon juice adds a pleasant tardiness to the buttery sauce that Karen Zink of Grand Island, Nebraska serves over chicken. 'My family loves this easy-to-make entree,' she notes. 'I often toss in more almonds for extra crunch.'"

Almond-Topped Fish Ready Time: 30 Min "'A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying...and the flavor is outstanding,' notes Heidi Kirsch of Waterloo, Iowa. 'Once you've tried this tender fish, you'll never go back to fried.'"

Almost Stuffed Peppers Ready Time: "For a quick way to enjoy an old favorite, stir up stuffed green pepper makings in a skillet."

Alphabet Soup Ready Time: 40 Min "A quick and easy vegetable soup made with ground round and spicy vegetable juice cocktail. My kids love it!"

Always Delicious Cherry Pie Ready Time: 4 Hrs 15 Min "Sweet and sour cherry pie. Incredibly yummy with vanilla ice cream! Be sure to get the regular cherries, not cherry pie filling."

Amaretto Cream Cake Ready Time: "A very delicious and rich cake."

Amateur's Light Breeze Chicken Chili Ready Time: 1 Hr 45 Min "The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot."