Real Recipes, Real Fast

A yummy entree and dessert that are quick and easy to make.

Oct. 13, 2008 — -- If you want good food, fast and tasting like it took hours to make, Sandra Lee's recipes are for you. The cook, who is known for her semi-homemade meals, dropped by "Good Morning America" to whip up to recipes that literally take only minutes to make.

Try them out for yourself by using the recipes below and click here to get more meal ideas from our recipe index.

Raspberry Mustard-Crusted Chicken

Bake: 20 minutes

Makes 4 servings

Combine these ingredients and freeze them separately to have a delicious weeknight meal in minutes!

4 boneless, skinless chicken breasts, trimmed

¼ cup Dijon mustard

¼ cup frozen raspberries, thawed

2 tablespoons raspberry preserves

½ cup Panko (Japanese-style) bread crumbs

½ cup pecans, finely chopped

1 tablespoon dried parsley

½ teaspoon salt

½ teaspoon freshly ground black pepper

Nonstick cooking spray

Freshly chopped parsley (optional)

1. Place chicken in a large zip-top plastic bag; set aside. In a small bowl, stir together mustard, thawed raspberries, and preserves. Pour into bag with chicken. Massage bag gently to coat chicken. Squeeze air from and seal. Set aside.

2. In a small zip-top plastic bag, combine bread crumbs, finely chopped pecans, parsley, salt, and pepper. Shake to combine. Squeeze air from bag and seal. Place sealed bag with chicken and sealed bag with bread crumbs in another large freezer bag. Seal bag, label, and freeze.

THAWING AND COOKING: Thaw chicken completely in refrigerator. Preheat oven to 375 degrees F. Empty bread crumb mixture onto a plate. Press chicken breasts into bread crumbs to coat. Place chicken on a baking sheet that has been lightly sprayed with cooking spray. Bake in preheated oven about 20 minutes or until an instant-read thermometer inserted in center of chicken breast registers 170 degrees F. Sprinkle with chopped parsley (optional).

*Recipe courtesy of Sandra Lee's cookbook, Semi-Homemade Money Saving Meals; Meredith Books, 2008.

Apple Pie Parfaits

Makes 4 servings

1 can (20-ounce) apple pie filling

1/3 cup candied walnuts, chopped

¼ teaspoon allspice

16 oatmeal cookies

½ cup butterscotch caramel sauce

1 pint vanilla ice cream

Candied walnuts (for garnish)

1. In a medium bowl, stir together apple pie filling, the 1/3 cup chopped candied walnuts, and the allspice. Set aside.

2. Crumble two oatmeal cookies into the bottom of each of four parfait glasses. Top each with 1 tablespoon caramel sauce. Divide half of the apple mixture among the four glasses. Add a scoop of ice cream to each glass. Repeat layering, ending with ice cream. Sprinkle each parfait with candied walnuts.

*Recipe courtesy of Sandra Lee's cookbook, Semi-Homemade Money Saving Meals; Meredith Books, 2008.