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As everyone knows, summer is here and in full swing; and the last thing anyone wants is to be slaving over a hot stove generating more heat.

Listed below, are some of my favorite recipes that can have you in and out of the kitchen within 30 minutes or less.

Since everyone has different tastes, I have separated these recipes into three different categories; beef, chicken and pork.

These simple one-dish meals are quick and easy, and very delicious.

I hope you enjoy them as much as my family and I do.

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Chunky Salsa Chicken

Category: Poultry
Ready In: 15 minutes
Servings: 4

Ingredients:

1 Tbs. oil
4 small boneless skinless chicken breast halves (about 1 lb.)
2 cups water
1 cup Thick 'N Chunky Salsa
2 cups Minute White Rice, uncooked
1 can (8 oz.) whole kernel corn, drained
1 cup Shredded Cheddar Cheese

Directions:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through.
Remove chicken from skillet. Stir in water and salsa. Bring to boil.
Stir in rice and corn. Top with chicken.
Sprinkle chicken with cheese; cover.
Cook on low heat 5 minutes. Stir.
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Crispy Bacon Chicken

Category: Poultry
Ready In: 25 minutes
Servings: 4

Ingredients:

4 Boneless, skinless chicken breast halves (1 to 1-1/4 lbs.)
4 Bacon slices, cooked and crumbled
2-oz. Sharp cheddar cheese cut into 4 pieces
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Paprika (optional)
1 Tbs. Olive oil
1 tsp. Cornstarch
2/3 cup Reduced-sodium chicken broth
2 Tbs. Finely chopped parsley

Directions:
With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. seal with a toothpick.
Sprinkle chicken with salt, pepper and paprika.
Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned. Reduce heat to medium-low; cover and cook 10 minutes until chicken is cooked through.
Remove from skillet and cover loosely with foil to keep warm.
Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet.
Cook 3 minutes, until sauce is thickened. Add chopped parsley. To serve, spoon over chicken.
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Turkey Pita Sandwiches

Category: Poultry
ready In: 15 minutes
Servings: 3

Ingredients:

1 can (10 3/4 oz.) Tomato Soup
2 tablespoons packed brown sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 pound thinly sliced cooked turkey breast
3 pita breads, cut in half, forming 2 pockets each

Directions:
In a medium skillet mix soup, water, sugar, vinegar and Worcestershire.
Over medium heat, heat to a boil.
Reduce heat to low and cook 5 minutes.
Add turkey and heat through.
Spoon 1/2 cup turkey mixture into each pita half.
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Spicy Chicken

Category: Poultry
Ready In: 15 minutes
Servings: 4

Ingredients:

1 Tbs. flour
1 tsp. poultry seasoning
3/4 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. pepper
1/8 to 1/4 tsp. cayenne pepper
1 1/2 lb. boneless skinless chicken breasts, cut into 1/2" strips
2 Tbs. butter or margarine
Italian parsley and chili peppers (optional)

Directions:
In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat.
In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear.
Garnish with parsley and chili peppers if desired.
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Cheesy Chicken Pot Biscuit Cups

Category: Poultry
Ready In: 25 minutes
Servings: 5

Ingredients:

1 (7.5-ounce) can refrigerated buttermilk biscuits
1 cup (5-ounces) diced cooked chicken breast
1 (10 3/4-ounce) can Cream of Chicken Soup
Scant 2/3 cup (2 1/2 ounces) shredded reduced-fat Cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

Directions:
Preheat oven to 400 degrees.
Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan,
pressing dough up sides to edge of cup.
In a medium bowl, combine chicken, chicken soup, Cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 12 to 15 minutes or until golden brown.
Remove from oven. Place muffin pan on a wire rack and let set for 2 to 3 minutes.
Serve at once.
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Maple Chicken with Stir Fry vegetables

Category: Poultry
Ready In: 20 minutes
Servings: 4

Ingredients:

1 tablespoon vegetable oil, plus additional for the pan
1 1/2 pounds boneless, skinless chicken breast
Freshly ground black pepper to taste
About 1/2 cup maple syrup, at room temperature
Two bags of stir-fry, birds eye vegetables

Directions:
Preheat broiler. Line broilers pan with aluminum foil; lightly coat with oil.
Lightly rub both sides of chicken with oil.
Press pepper into both sides of chicken.
Broil chicken for 5 minutes.
Carefully remove pan from broiler.
Brush chicken generously with some of the maple syrup.
Broil, turning often and basting with remaining maple syrup, until the chicken is cooked through, about 5 more minutes.
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Busy Day Dinner

Category: Pork
Ready In: 20 minutes
Servings: 6

Ingredients:

3 cups Instant Rice, cooked
2 Tbs. Onion, minced
1 Tbs. Butter or margarine
1 1/2 cups Ham, or sausage, cubed
1 can cream Of Mushroom Soup, (10-1/2 oz)
1/2 cup Water
Salt and Pepper to taste
Grated cheese

Directions:
Sauté onion in butter or margarine in skillet until tender.
Add meat, cooked rice, cream of mushroom soup and salt to taste.
If extra moistness is desired add 1/2-cup water.
Cover and simmer over low heat about 20 minutes.
May be served from the skillet or turned onto warmed platter and sprinkled with grated cheese.
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Canadian-Style Bacon Pits

Category: Pork
Ready In: 25 minutes
Servings: 4

Ingredients:

3/4 pound Canadian-style bacon
1 cup sliced broccoli
1 cup sliced cauliflower
1 cup sliced celery
1 cup sliced fresh mushrooms
1/2 cup sliced green onion
1/4 teaspoon dried summer savory
4 Pita bread rounds -- halved
1/3 cup shredded Cheddar cheese

Directions:
Slice Canadian-style bacon into 24 slices 1/4-inch thick each.
Place on rack in broiler pan. Broil 5 inches from heat for 6-8 minutes turning once.
Meanwhile cook broccoli, cauliflower and celery in boiling salted water 2 minutes; drain thoroughly.
Stir in mushrooms, green onion and summer savory.
Place 3 slices Canadian-style bacon in each Pita bread half.
Spoon an equal amount of vegetable mixture into each bread half, sprinkle each with 2 teaspoons cheese.
Place sandwich halves on baking sheet cover tightly with aluminum foil.
Bake at 350ºF for 5-10 minutes or until heated through
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Hawaiian Bacon Melts

Category: Pork
Ready In: 25 minutes
Servings: 4

Ingredients:

8 teaspoons brown mustard
4 English muffins -- split
8 slices Canadian bacon
2 cans pineapple rings in juice -- drained
1 medium green bell pepper (cut in 8 thin rings)
4 ounces lowfat Swiss cheese -- sliced

Directions:
Preheat oven 350.
Spread 1-tsp. mustard on each muffin half.
Top each with bacon, pineapple, bell pepper and cheese.
Place on ungreased cookie sheet.
Bake at 350 for 15 minutes or until thoroughly heated and cheese is melted
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Pork and Pepper Stir Fry

Category: Pork
Ready In: 20 minutes
Servings: 4

Ingredients:

1-1/2 cups julienne celery
1 medium green or sweet red pepper, julienne
1 medium onion cut into wedges
1 garlic clove, minced
3 tablespoons vegetable oil
2 tablespoons cornstarch
1-1/4 cups cold water
1 cup cubed cooked pork
2 tablespoons soy sauce
1/4 teaspoon salt
Hot cooked rice

Directions:
In a skillet, stir-fry celery, green peppers onion and garlic in oil until crisp-tender.
Combine cornstarch and water until smooth; stir into vegetables.
Add pork, soy sauce and salt.
Bring to a boil; cook and stir for 2 minutes or until thickened
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Barbecued Beef in Crusty Rolls

Category: Beef
Ready In: 15 minutes
Servings: 4

Ingredients:

1/3 cup ketchup
2 tbs. vinegar
2 tbs. finely chopped onions
1 finely chopped garlic clove
1 1/2 tsp. Worcestershire sauce
1 tsp. packed brown sugar
1/8 tsp. dries mustard
1 dash pepper
2 cups cut-up cooked beef
4 French rolls split
4 slices American cheese

Directions:
Mix all ingredients except beef, rolls and cheese in 1-qt casserole. Cover and microwave on high (100%) until hot and bubbly, 2 to 3 minutes; stir.
Mix beef into sauce. Cover and microwave and beef is hot, 3 to 5 minutes. Fill rolls with beef mixture and cheese slices and serve.
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20 Minute Beef Teriyaki

Category: Beef
Ready In: 20 minutes
Servings: 4

Ingredients:

1 tbs. oil
1 lb. beef chuck strip
1 onion, diced
1 garlic clove, minced
3/4 tsp. ginger
1-cup red and green pepper strips
2 cups bouillon
1 1/2 cups minute rice
3 tbs. soy sauce

Directions:
Heat oil and brown beef with onion and garlic. Add ginger, pepper strips and bouillon and bring to boil. Stir in remaining ingredients; cover, remove from heat and let stand 5 minutes. Stir and serve.
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15 Minute Chili and Rice Wraps

Category: Beef
Ready In: 15 minutes
Servings: 6

Ingredients:

1 28oz. Can chili
1/2 cup water
1 cup minute rice
6 flour tortillas
Cheddar cheese-shredded
Tomatoes-chopped
Green onion-sliced

Directions:
In a large saucepan bring chili and water to a boil. Stir in minute rice, cover and cook on low heat for 5 minutes. Spoon Chili mixture into tortillas. Top with cheese, tomatoes and onions as desired.
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15 Minute BBQ Beef and Rice Dinner

Category: Beef
Ready In: 15 minutes
Servings: 4

Ingredients:

1 lb. ground beef
1/2 cup chopped onion
1-3/4 cups water
1 cup Barbecue Sauce
2 cups Instant White Rice, uncooked
1 cup shredded cheddar cheese
Salt and pepper to taste

Directions:
Brown meat and onion in large skillet, drain.
Add water and barbecue sauce to skillet. Bring to boil. Stir in rice; cover. Cook on low heat 5 minutes. Sprinkle with cheese.
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