Dinner in 15

I don’t know about you, but in my house September is crazy busy. Between non-stop back-to-school activities and hectic new schedules, I sometimes feel like I’m lucky to have time to eat dinner – let alone make it! My solution? A handful of super-quick recipes that I can bang out in 15 minutes or less. When I’m crunched for time, these go-tos can make the difference between a real dinner and a big bag of takeout. Next time you’re in a hurry, try one of these speedy meals. They’ll have you in and out of the kitchen in less time than it takes to order pizza. Promise!

Pumpkin Polenta
Serves 4

2-2/3 cups reduced sodium chicken or vegetable broth
2 cups 1% milk
1-1/3 cup quick cooking polenta
1 cup canned pureed pumpkin
1 tablespoon maple syrup
1 tablespoon unsalted butter
¼ teaspoon cinnamon
large pinch nutmeg
¼ teaspoon Kosher salt
large pinch freshly ground black pepper
½ cup grated Parmesan cheese

Directions:

1. In a medium saucepan, bring broth and milk to a boil.
2. Add polenta and stir well. Reduce heat to low. Simmer 5-10 minutes, until smooth and creamy, stirring frequently.
3. Stir in pumpkin, maple syrup, butter, cinnamon, nutmeg, salt and pepper. Cook 2 additional minutes.
4. Stir in Parmesan and serve.

Balsamic Turkey Cutlets with Swiss Chard
Serves 4

2 tablespoons canola oil, divided
2 bunches Swiss chard, stems removed and roughly chopped
½ cup reduced sodium chicken or vegetable broth, divided
¼ cup balsamic vinegar, divided
¼ cup golden raisins
dash nutmeg
¼ teaspoon Kosher salt, divided
½ teaspoon freshly ground black pepper, divided
4 5-ounce turkey breast cutlets
2 cloves garlic, thinly sliced

Directions:

1. In a large sauté pan, heat 1 tablespoon canola oil over medium heat. Add Swiss chard, ¼ cup broth, 2 tablespoons balsamic vinegar, raisins, nutmeg and half of salt and pepper. Sauté until wilted, about 5 minutes. Set aside.
2. Season turkey cutlets with remaining salt and pepper
3. In a large sauté pan, heat remaining canola oil over medium heat. Add turkey cutlets and cook 6 minutes, turning halfway, until golden brown and cooked throughout.
4. Reduce heat to low. Add garlic to pan and stir briefly for 30 seconds. Remove pan from heat and add remaining broth and balsamic vinegar. Stir well, until turkey cutlets are coated with vinegar sauce.
5. Divide Swiss chard among 4 plates. Top each with one turkey cutlet and serve.