OK, Mother Nature, can we have a little more sunshine to boost the mercury just a tad higher? We are back from the winter digs (where it was 86 F when we left) and are busy beavers with inside and outside chores. (If you see me around town, I am the one who resembles a Weeble Wobble lady. I have so many layers of clothes on that I find it difficult to stay upright so tend to list a bit.) But oh, it is so wonderful to smell the delicious salt air of the Atlantic (“our” southern Atlantic often smells more like lake water to me) and to catch up with friends and family.

So my spring to-do list includes tilling and planting the veggie garden and the cutting garden, power washing the patio furniture, washing windows, putting in screens, and cleaning out 9 perennial beds. Who has time to cook? This week’s recipes are those that you can prepare without too much effort and they can be on the table in 60 minutes or less. Happy spring!

Quick chicken Divan

• 2 Tbsp. vegetable oil
• 1 whole boneless skinless chicken breast, cut into thin strips
• 1 cup water
• 1 Tbsp. dry sherry
• 1 pkg. (10-oz.) frozen broccoli spears, thawed enough to break up a bit
• 1 can (10-3/4 oz.) cream soup (chicken, mushroom, celery or broccoli)
• 1-1/2 cups Minute rice
• 2 Tbsp. grated Parmesan cheese

Heat oil in a large skillet set over medium high heat. Add chicken pieces and cook, stirring often, until brown on all sides. Add water, sherry, broccoli and soup; bring to a boil, separating broccoli. Stir in rice. Cover pan tightly and remove from heat; let stand 5 minutes. Divide among 4 plates and sprinkle each with Parmesan. Yield: 4 servings.
Busy day pastitsio

• 1 lb. lean ground beef (or ground turkey)
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. extra virgin olive oil
• 1-1/2 cups chopped onion
• 5 cloves garlic, peeled and minced
• 1 Tbsp. all purpose flour
• 2 cups fat-free milk
• 1 can (14.5-oz.) diced tomatoes, drained
• 1/2 cup reduced fat cream cheese
• 3 Tbsp. fat-free cream cheese
• 8 oz. uncooked penne pasta, cooked according to package directions; drain
• 3/4 cup shredded part-skim mozzarella cheese
• 2 Tbsp. chopped parsley, optional garnish

Coat a large non-stick skillet with cooking spray and place over medium high heat. When hot add ground beef, salt and pepper; cook 5 minutes or until meat is no longer pink, stirring to break up.

Using a slotted spoon, transfer beef to a small bowl; discard any remaining fat and wipe out skillet. Add olive oil and place over medium high heat. Add onion; cook 4 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute. Add beef back to pan and sprinkle with the flour. Cook 1 minute stirring constantly. Add milk, tomatoes and both cream cheeses, stirring until smooth. Cook 2-3 minutes or until hot. Add cooked pasta mixing gently to combine.

Spoon pasta mixture into a 13 by 9 by 2-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Place under a preheated broiler for 3-4 minutes or until golden brown. Garnish with chopped parsley, if desired. Yield: 6 servings.
Chicken Italiano

• 1 large egg
• 1/2 cup milk
• 6 boneless skinless chicken breast halves
• Seasoned dry bread crumbs
• 4 Tbsp. vegetable oil
• 1/2 cup (1 stick) butter, softened
• 1 pkg. (8-oz.) cream cheese, softened
• 1 clove garlic, peeled and minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 pkgs. (10 oz. each) frozen chopped spinach, thawed and gently squeezed
• 6 slices (about 1/4 inch thick) fresh mozzarella cheese
• 1 large tomato, sliced
• 1/3 cup freshly grated Parmesan cheese

Combine egg and milk in a shallow bowl and whisk to blend. Dip chicken into egg mixture and then into seasoned bread crumbs, covering entire surface of chicken. Heat vegetable oil in a large skillet set over medium high heat. When hot, cook chicken pieces for 4-5 minutes per side or until cooked through. Remove from pan and set aside.

In a small bowl, combine softened butter, cream cheese, garlic, salt and pepper; beat until smooth. Stir in spinach and mix until combined.

Spread mixture evenly on the bottom of a 13 by 9 by 2 inch baking dish coated with cooking spray. Arrange chicken breasts on spinach; top each with a slice of mozzarella, slice of tomato and sprinkle with Parmesan cheese.

Bake in a preheated 350 F oven for 15-18 minutes or until golden brown. Yield: 6 servings.

Crab-stuffed sole with lemony butter sauce

For the sole:

• 1/4 cup panko (Japanese bread crumbs)
• 7-8 oz. fresh crabmeat
• 1/2 cup mayonnaise (regular or reduced fat)
• 2 cloves garlic, peeled and minced
• 2 Tbsp. finely chopped fresh chives
• 2 tsp. grated zest
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 8 pieces fillet of sole (3 to 4 oz. each)

For the sauce:

• 2 Tbsp. fresh lemon juice
• 3 Tbsp. unsalted butter, cut into small pieces
• Salt and freshly ground black pepper to taste
• 1 Tbsp. finely chopped fresh chives

To prepare the sole: Combine panko, crabmeat, mayonnaise, garlic, chives, lemon zest, salt, and pepper in a small bowl and mix gently to combine.

Pat fish dry with paper towels and arrange on work surface. Place 1/4 cup of the prepared filling in the center of each seasoned sole fillet, and wrap the ends of the fish around the filling to create a roll. Arrange the stuffed fillets seam side down in a 13 by 9 by 2-inch baking dish coated with cooking spray. Cover pan with foil and bake in a preheated 475 F oven for 14-16 minutes or until stuffing is heated through and fish flakes easily.

To prepare the sauce: Heat lemon juice in a small saucepan set over medium heat until steaming but not boiling. Add butter and whisk constantly until butter is melted. Remove from heat and season to taste with salt and pepper.

To serve: Remove fish from oven and transfer to a platter. Pour sauce over fish and sprinkle with chives. Yield: 4 servings.

Creamy mushroom fettuccine 

• 1 Tbsp. extra-virgin olive oil
• 1/2 cup chopped onion
• 12 oz. sliced crimini mushrooms
• 2 cloves garlic, peeled and minced
• 3/4 tsp. salt, divided use
• 1/4 tsp. freshly ground black pepper
• 1/4 cup dry white wine
• 1 tsp. chopped fresh thyme
• 1/2 cup half-and-half
• 1 pkg. (9-oz.) refrigerated fresh fettuccine cooked according to package directions; drain and keep warm
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Add olive oil to a large nonstick skillet set over medium-high heat. When hot, add onion, mushrooms, garlic, 1/4 tsp. salt, and pepper; sauté 10 minutes or until mushrooms are browned. Add wine, thyme and half-and-half; cook 2-3 minutes stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 tsp. salt, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.

Yield: 4 servings. (Note: Sauces cling to fresh pasta much better than dried pasta.)

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several Maine newspapers and is resident blogger for the Kitchen and Cork newsletter. She divides her time between homes in Scarborough and Hobe Sound, Fla., where she lives with her husband Peter. Correspondence can be addressed to her via email at pander@maine.rr.com.