Semi-homemade cooking for busy people

The first time I saw Sandra Lee’s cookbook Semi-Homemade Cooking in the bookstore, I let out a condescending scoff. How could a self-respecting woman call herself a cook and not actually make things from scratch?!

I wish that I could say these horribly judgmental and rude thoughts happened decades ago when I was a young tyke, but if you followed the link above you saw that her book didn’t come out until 2005. Shame on me!

The truth of the matter is that Lee’s cookbooks are perfect tools for modern, busy people. If it’s a choice between eating dinner at a fast-food restaurant or eating a semi-homemade meal at home, the semi-homemade meal is the preferred way to go. The nutritional difference between frozen vegetables she often suggests using and fresh vegetables is minimal (no difference, actually, in a lot of cases). The time it saves in preparation is definitely worth it for people in a pinch. And, the value from eating a meal around the table is priceless. Even when preservatives are involved — and they aren’t in a good chunk of her recipes — they’re still in lower amounts than in lots of fast food.

A family that is trying to clear the clutter and make room for things that really matter in life can find instant help with Lee’s cookbooks. If you haven’t heard about them before today, they’re definitely worth a look.

Here are a few of my favorite recipes from Lee’s website:

Are any of you owners of Lee’s cookbooks? What are you opinions of semi-homemade meals? We’d love to read your views in the comments.

41 Comments for “Semi-homemade cooking for busy people”

  1. posted by Richard J. Anderson on

    If you’re goint to follow any Food Network celebrity chef for quick meals, go with Rachael Ray. She at least cooks! With real food, no less!

    I can’t watch Sandra-Lee’s show. Her food looks terrible, she looks like a Stepford Wife, and it’s not hard to actually cook stuff with fresh ingredients, even when pressed for time.

  2. posted by Chief Family Officer on

    I got the slow cooker book and while the recipes sound good in theory, they taste pretty awful, especially if you’re not used to processed foods.

  3. posted by William Mize on

    As a lazy bachelor who’s also a vegetarian, I’m always on the lookout for great healthy recipes that are quick and easy.
    Too often, you read the ingredient list and your eyes gloss over at the sheer magnitude of it.

    My favorite website: http://www.vegweb.com
    My favorite cookbook: Nava Atlas “Vegetarian 5 Ingredient Gourmet”.

    Enjoy!

    – Bill

  4. posted by Deb on

    Sandra Lee is abhorrent. Her recipes are trashy and she acts like a valium-induced housewife. If she spent less time trying to create “tablescapes” that match her food, she’d have time to do some real cooking. I’m sorry, but it doesn’t take much longer to chop fresh ingredients than it does to make her recipes. My husband and I both work full time, like everyone else, and we manage to eat a real dinner every night that doesn’t come out of a package.

  5. Profile photo of Erin Doland

    posted by Erin Doland on

    @Deb — I agree that if able to choose between a homemade meal and a semi-homemade meal that the homemade meal is preferred … but that’s not the choice I’m discussing in my column. Some people are unrealistic about the demands of cooking and so eat out at every meal (and suffer the consequences). If a semi-homemade meal can be a first, manageable step, why discount it?

    @Richard — I agree that Rachel Ray is another good choice — her recipes, that is. I also assumed that everyone on the planet knows about Rachel Ray because of her omni-presence. Speaking of people I can’t watch on tv …

  6. posted by Celeste on

    I make a few things from scratch but also do some assembly with pre-made items. There’s nothing new about doctoring a jar of spaghetti sauce, for example. I can’t be bothered with tablescapes and foo-foo drinks, though.

    I have found a lot of good recipes in Southern Living magazing which use pantry staples for quick dinners. A book on this topic is _Desperation Dinners_. I recommend either of these sources over Sandra anytime. I’m sure she’s a nice lady, but I can’t get behind her platform. Or Rachel Ray’s or Paula Deen’s, either. The tv cook who comes closest to being one I can follow is Ida Garten, the Barefoot Contessa. However you will not find me buying one of her $14 cake mixes at the gourmet store! Those prices don’t play in the heartland.

  7. posted by helix on

    We have very much enjoyed the cookbooks of Jamie Oliver (who also has a show on food network). He has many outstanding recipes using fresh ingredients, simple preparation and superb advice.

    I think that with cooking a little planning goes a long way towards making the use of your time efficient and productive. Its not just the recipe selection that makes the difference. Judicious shopping, choice of ingredients and most importantly pre-preparation REALLY can make a chore into a easy and enjoyable task.

    There are some recipes that just can’t be rushed but that are so worthwhile. Very often components of such meal can be prepped days in advance and used for several meals.

    For example, don’t just store your leeks whole in the fridge, rinse and chop them as soon as you get back from the market, put them in a bag and in the veg crisper– that shaves 15 minutes off of the prep time of a meal and gives you immediate access to usable leeks if you like to “riff” new recipes in the kitchen.

  8. posted by Roberta on

    Be very careful with Sandra Lee. She cannot cook, and often her recipes don’t work, despite the best efforts of the support staff.

    As much as I hate to say it, I agree; stick with Rachel Ray for novice, fast cooking. She’s not much of a cook either, but her stuff works.

  9. posted by Michael on

    Nothing will put me on my soap-box faster than Sandra Lee.

    I believe Sandra Lee does a huge disservice to people. I honestly think she’s dangerous:

    –She predicates the notion that cooking is hard and takes a long time. Simple cooking is not very difficult when you know a few basic principles. Her basic message is “this is really difficult and you’re too stupid to do it”.

    –Her notion of spending as little time cooking as possible erodes our culture by chipping away at an important part of our history, culinary heritage. There are important lessons to be learned in cooking with your children, sharing recipes, and teaching and learning basic cooking skills.

    –Her recipes are often much more expensive than they need to be. She frequently dumps jars and bottles of pre-mixed sauces and dressings on and in her food. These bottles usually cost three or four times the amount of a few basic ingredients and 10 minutes of focus on making a sauce or dressing. She says she saves you money, but she’s blowing smoke.

    –Those same sauces are often full of needless sugar, salt, and preservatives. Her recipes are frequently very unhealthy compared to their homemade counterparts.

    –The whole concept of “semi-homemade” goes against the idea of un-cluttering. Things like cake mixes, pancake mixes, salad dressings, jarred sauces, etc. are clutter. Buy food as close to it’s natural state as possible and you’ll save money and clutter. (For example, flour + baking soda + baking powder + eggs + milk + butter = pancake mix, cake mix, biscuit mix, cookie dough, dumplings, milk to drink, eggs to eat, need I go on?)

    Sandra Lee cares more about impressing people with how things look than with teaching real cooking skills, saving money, eating healthy, or uncluttering. She’s an insult to anyone who wants to eat healthy, learn to cook, and avoid cluttering up our kitchens with needless jars and boxes.

    I’ll spare you the list of some of my “favorite” recipes of hers.

  10. posted by Amanda on

    I would highly recommend The Dinner Doctor by Anne Byrn. She’s the author of several Cake Mix Doctor books, and the dinner version is a go-to cookbook for me. The recipes are good and she has a lot of lists “15 ways to doctor X”. My favorite recipe so far is cheese tortellini with artichoke and tomato slaw.

  11. posted by Mary on

    @Richard – I totally agree!

    @Michael – your comments were refreshing to read!

    I can cook faster and healthier than Sandra Lee by simply grilling some chicken or fish and steaming some veggies. We cook brown rice on the weekends to quickly reheat during the week. It’s easy to bake some sweet potatoes (if we are pressed for time we just have them for dessert instead of a side.) Whole grain pasta also cooks quickly. A few good spices go a long way to add some variety. On nights when we have more time, we cook more involved meals.

  12. posted by Julie on

    I think preservatives, artificial flavors, and sodium clutter the body– making Sandra Lee the antithesis of Uncluttering. Plus, who wants to store all of that crap? If you want fast but quality food, go for Nigella Express or even Rachael Ray.

  13. posted by Alissa on

    Normally I’m a huge fan of the Unclutterer blog.
    Today I’m horrified by your recommendation of Sandra Lee’s Semi-Homemade Cooking.

    Cooking is -not- hard.
    No one says you need to make everything from scratch, but many things can be made from scratch with only a few minutes more time in the kitchen. A few more minutes. Not hours.

    Her books, and tv show (I’m assuming that is still airing on the Food Network [my TV was freecycled, & cable subscriptions dumped, last year in my own successful path to uncluttering my life]), perpetuate the myth that cooking is an extremely difficult and time-consuming task, and is only to be undertaken by those with serious skills and many hours at their disposal. The rest of us, apparently, are too time-strapped, and stupid, to figure out how to do it.

    No one says the average mom or dad need to be a gourmet chef to feed their kids healthy meals every night after a long day at work. Simple meals, that are healthy, and kid-friendly, can be had with simple ingredients. The point is to feed your kids (and yourself), and get them to the dinner table. Who cares if the dinner table is decorated w/ a theme, or if the meal is properly arranged on coordinating serving platters? Sandra Lee pushes looks over quality. She’s a fan of the pre-packaged anything and everything, saying “Look how quick & easy this is!”. Yet take a minute to look at the ingredients on of those pre-packaged items, and tell me, do you really want to live on a diet of sodium, sugar and preservatives? Some of those pre-packaged convenience items that litter our grocery store shelves have ingredients I can’t pronounce! Or have to look up to figure out what they are.

    Sandra Lee caters to the lowest common denominator: laziness. Her cookbooks would go great with many of those unitasker kitchen items your poke fun of on Wednesdays.

    There’s nothing wrong with canned (or frozen, as my preference) vegetables when the fresh selection isn’t that great. A jarred tomato sauce goes a long way over a week, topping pasta, potatoes, chicken, and/or beef. There’s something to be said for making your own on Sunday night, teaching your kids how to prepare ingredients in advance, freezing your own “convenience” foods for later in the week. Though I certainly understand that not everyone can, or wants to, make every item from scratch. But stuffing your cabinets full of boxed mixes, and jarred sauces, is the way to an unhealthy diet, and a cluttered kitchen.

    Enjoy your Sandra Lee’s unhealthy cooking. I’ll be enjoying a fresh salad (lettuce, store-made croutons, chopped tomatoes leftover from Sunday night’s taco dinner, olive oil & vinegar), and a burger (hand-formed patty, made with the beef I bought for Sunday night’s taco dinner, mixed with some of the onions I chopped for Sunday night’s taco dinner, mixed and made into patties while our taco meat was browning on the stove, and thrown into the fridge & freezer for consumption this week) for lunch. That’s right, the ingredients for one night’s dinner is going to feed me for several more dinners, and lunches, this week. And I didn’t even need to break open any boxed mixes or jarred sauces to achieve this.

  14. posted by helix on

    Wow, this topic has really touched a nerve! Who would have thought!?

    One of the goals of uncluttering is to eliminate distractions so that we can create more time and space for the things that are really important to us. I think that for many people cooking and eating are one of important things that we want to MAKE MORE TIME for rather than minimize.

  15. posted by Marc on

    I can’t comment on Sandra Lee’s recipes or tv show as I’ve never seen her. I echo though the sentiments of everyone that getting away from pre-packaged, processed foods is a lot healthier – I am surprised that many people simply don’t take the time to prepare the food that will nourish their bodies – it should really be a priority for everyone (definitely over watching TV!).

    I did notice looking at her website’s recipes that there are a lot of product brands mentioned – maybe she has some sponsorship deals with these companies that produce these pre-packaged convenience foods? Might explain why she is pushing them so much.

  16. Profile photo of Erin Doland

    posted by Erin Doland on

    Wow … Seriously, who knew Sandra Lee was such a hot button?!

    Once again, no where in the post do I say “this is the ideal situation!” In fact, my quote is “If it’s a choice between eating dinner at a fast-food restaurant or eating a semi-homemade meal at home, the semi-homemade meal is the preferred way to go.” I will stand by my statement that a semi-homemade meal is better than a fast-food meal — not only for reasons of calories and fat, but for the experience of time spent around a dining room table.

    Obviously, the meal made from scratch is preferred. However, I find it very judgmental to assume that everyone on the planet is as comfortable in the kitchen as I am. If someone needs a baby step to bring them closer to preparing meals made from scratch, why not give it to them? Rome wasn’t built in a day.

    Change is very difficult. Hundreds of thousands of Americans eat out at restaurants 14 to 18 meals A WEEK. Sure, many of you do not, but not everyone is on the same page as you. Why not be supportive of steps to get people headed in the right direction?

  17. posted by Mer on

    Jeez, this is one of the snottiest comment threads I’ve ever encountered. I’m not a Sandra Lee fan, but I think it’s unfair to hurl insults at her like “Stepford Wife” and pick her apart.

    Just say you don’t agree with her techniques, or that you don’t like the way her recipes come out, or that you prefer not to use so many processed foods and leave it at that. I also think labeling people who do use convenience foods as “lazy” is judgmental and unfair.

  18. posted by Rebekah on

    I used to be a snob about this, but really, it doesn’t matter. If we like it, then I make it or buy it. Some nights we have time and energy to make from scratch, other times we don’t. What I like about her recipes is that they aren’t complicated and they are very very easy to upgrade. I love Rachel Ray, but I have never once made anything from her cookbook that was given to me three years ago. Other people love her and use her recipes regularly. So, really it depends on the taste, background and experience of the viewer and user. We typically use Joy of Cooking or myrecipes.com.

  19. posted by STL Mom on

    For people who need basic cooking instruction and simple recipes, I recommend “Secrets of Feeding a Healthy Family” by Ellyn Satter.
    Along with her recipes (which include detailed instructions and explanations for inexperienced cooks) she includes a list of Grab-and-Dump meals. Those who cook every meal with fresh ingredients and never open a jar or can should stop reading here, as her suggestions include boxed macaroni and cheese with tuna and a side of green beans, pancakes with yogurt and applesauce, or tuna melts with canned peaches.
    I like to cook and make most dishes from scratch, but her book helped me feel better about the occasional dinner of grilled cheese sandwiches and carrots, or an omelette with a side of fruit. Sometimes I even make the Kraft dinner with tuna and canned green beans. It’s not the best meal, but it is cheaper, lower calorie, and healthier than most meals I could buy ready-made in the ten minutes it took me to make this meal.

  20. posted by ottan on

    I was completely shocked to find a recommendation for Sandra Lee on this website (one I generally like). I understand the intent of helping people make baby steps to becoming more confident in the kitchen, but Sandra Lee is surely not the example I would choose. While a lot of effort may not go into her recipes, the ingredient lists are long and full of processed foods. And her cooking suggestions are often off the mark — in one example, she instructs you to braise chicken breasts for 4 hours. The resulting bone-dry meal is not going to help anyone to feel more confident cooking meals at home.

    Many others have offered suggestions for other great cookbook authors that would have made a better selection for this post. I’d also like to add that Nigel Slater’s “Real Food Fast” is also a great choice for quick and easy weeknight dinners.

  21. posted by ottan on

    Oh, I had forgotten that Nancy Silverton’s “Twist of the Wrist” is also a good choice for people who want to cook with pantry items. However, her recipes call for much more healthful ingredients in jars, cans, bags and boxes than those Sandra Lee chooses.

  22. posted by Kate on

    I can’t stomach Sandra’s show on the Food Network so I haven’t ever tried any of her recipes.

  23. posted by I Heart Sandra on

    I love Sandra Lee. She’s beautiful, intelligent, and has great time-saving ideas She’s no purist, but if you’ve ever used refined sugar, rolled oats, flour, or any of hundreds of other partially-processed ingredients, neither are you, so get off your high-horses.

  24. Profile photo of Erin Doland

    posted by Erin Doland on

    I like the comments people are making for other cookbooks that focus on fast and easy meal creation. If you have more suggestions for these types of cookbooks, I think that all of our readers will benefit from those suggestions.

  25. posted by Jenn on

    The day I saw her scrape the innards out of a store-bought pie to make something was the last day I tuned in.

  26. posted by J.P. on

    *Deep breath*

    O.K., my wife and I, sadly, do fall into the category of those who eat out many times a week. We are both teachers, my wife in her first year, and that means that work does not end at five o’clock or, frequently, ten o’clock either. We’re always on the lookout for ways to eat at home more often.
    I appreciate Erin’s bringing this book to our attention. I also appreciate her spirit of humility, recognizing the “horribly judgmental and rude thoughts” that occurred to her when she first saw it.
    My wife and I are not lazy, but neither were we well prepared to cook scratch-made dinners every night while planning for twenty-four lessons a week (yes, seriously twenty-four). So, we’d certainly appreciate, as Erin asks above, suggestions for cookbooks and websites that offer very simple, very fast homemade recipes. Ad hominem attacks optional.

  27. posted by Rosemary on

    For low impact healthy cooking, I’ve been a fan of Saving Dinner by Leanne Ely for many years. You can either buy a cookbook or subscribe to weekly emails (no clutter) with complete menus and shopping lists via the web. After 3 or 6 months of subscriptions, menu planning and simple, from scratch healthy cooking become second nature. Additionally, Leanne follows the seasons, gives good pantry staple advice, and babysteps new cooks through basic skills and menu planning.

    Count me as another not fan of Sandra Lee. Every time I catch even a moment of her on Food Network my stomach turns at the unappetizing concoctions.

  28. posted by JenK on

    The scary thing for me was seeing one of her shows. I *expected* to like her, since I am the type to start with a boxed risotto “mix” and add veggies and clams and spices and cheese to make dinner.

    But something about her manner really threw me off. I’m not exactly sure why. Yes, I wasn’t impressed with her recipes or with her “See with all the time I saved I can clutter up the table with loads of stuff I’ll never use again”. (Usually I’m cleaning while I’m between cooking steps, not decorating.) Yes, all the boxed and jarred and “buy this sauce/mix/thing you’ll never use up instead of combining 3 staples” is wasteful and silly.

    But really, it was her manner more than anything else. It seems judgmental and silly, but there it is.

  29. posted by Marie on

    I don’t mean to judge a book by its cover, but on her show Sandra Lee looks way too anorexic and I never see her actually eating her own food, probably because it tastes terrible. I tuned in recently, trying to give her a second chance, but every time I look at her I want to kill something. I’m glad to see the discussion here– my friends and I argue about her all the time.

  30. posted by Michael on

    For an actual book about cooking that helps you save time in the kitchen:

    The Best 30-minute Recipe by the editors of Cook’s Illustrated.

  31. posted by Dee on

    Hi there!

    As an avid fan of the Food Network and owner of several cookbooks from an array of their hosts, I’m a little taken aback by the responses on Sandra Lee – can’t knock her for being an enterprising self-made entrepreneur – she certainly has found a niche that has made her some big bucks. While I personally don’t find her appealing, I don’t think this was a promotion for Sandra Lee. I have two small kids, work fulltime, and love to cook so I’ve tried a few of her recipes and I have to say – not a fan on many. BUT there are a few gems in there that I use over and over again like her tip for buying prepared cookie mix (chocolate chip oatmeal is our favorite) and smooshing in dried fruit, nuts, etc. They are delicious and my kids love making them with me, not to mention that they are good enough to give out in snack bags for Christmas. Theres minimal cleanup and my kids and I have a great time doing something together that otherwise would be slightly draining with my busy schedule. To Erin’s point – I think Sandra Lee offers some time saving/clutter controlling ideas for simplifying life that we all can use. I’ve been trapped multiple times by promising cookies for school, devising homemade gifts for, or even saying yes to bringing a dessert to something that there was no way in hell I realistically had the time or energy to make. Now – I try to embody what Sandra Lee is saying . .. make is simple on yourself and take shortcuts. For Easter dinner for instance, I had a kid with a double ear infection, a HUGE deadline at work and a multitude of life commitments (read Easter Bunny duties) so I took a page from Sandras book and used store bought dough, frozen berries, some canned cherries and presto – I had a very yummy pie to bring that got raves and didn’t cause a holiday meltdown on my part. I don’t know, for myself theres some value in her message. MY brain prefers the natural homemade route but my life doesn’t allow for that all the time so it’s a good compromise and a stress relief for me.

  32. posted by Dream Mom DBA www.dreamorganizers.com on

    Wow-lots of comments! I think everyone wants good food fast however I didn’t care for her recipes. Most were not very good in my opinion. I only used one of her recipes and that was a pizza using the Mama Mary’s Gourmet Whole Wheat Pizza Crust (just add olive oil, sauce, mozz cheese, onions, spinach and feta cheese and whatever else you like) which is a store bought crust (I abhor the Boboli.)

    I am in agreement with many of the other posters-fresh food tastes best. You can make a great salad in under five minutes (spinach or romaine lettuce, fruit, nuts and a protein source). I make veggie burgers from scratch once a week and freeze them in single serve bags. I can then microwave for 1 minute and cook on a single serve grill and add a small salad. I have a homemade meatloaf recipe I make with 96% lean chopped sirloin. I make it and freeze for days I am tired. Or get a Compact Showtime Rotisserie-in the time you go through the drive through, you could buy a rfg whole chicken. Go home, place on the rotisserie, add vegetables to the vegetable tray on top (takes under 5 mintues) and sit down, read your mail or just rest. In around 40 minutes, you can have a great meal.

    I think my best tip for great food fast is to pre-chop fresh fruits and vegetables and freeze them in 1/2 cup serving bags. That way, if you need some fast, you can grab them. If a recipe calls for more, then you just grab what you need. I do that all the time and LOVE it!

  33. posted by ChefJoAnna on

    If anyone is still reading comments after all the vitriol (warranted tho it may be! Just a look into those vacant eyes curdles my blood)

    “The nutritional difference between frozen vegetables she often suggests using and fresh vegetables is minimal” That fact is true, however one must take into consideration that freezerburned corn or that wilted, old, spinach (which is still tagged as “fresh”) is less likely to be eaten in general, because, well, GAG!

    The greater push behind avoiding frozen foods is the “carbon impact” and the “food miles” incurred.

    for those unfamiliar, just google those terms.

    OH yeah, and sandra lee is the devil, but Ray-Ray can kind of grate on the nerves, too.

  34. posted by larochelle on

    I understand the intent of Erin’s post – I love Baja-style fish tacos and often instead of mkaing them from scratch, I make them out of frozen battered fish nuggets (not as good as the original, but way faster) and I can do a million things with a grocery store roasted chicken.

    But I agree the many posters who find Sandra Lee and her “recipes” horrifying. Even of the three cited by Erin above, only the chicken skewers would be potentially edible to me without significant overall.

    I’d recommend:
    1. Check out Robin Miller http://www.foodnetwork.com/food/show_rm/ While she uses some prepared & preped foods, her real focus is on weekly meal planning, bulk preping ingrediants and other time saving techiniques. Also, she cooks more food than needed at the beginning of the week and then “morphs” the leftovers for additional meals. Since I know how to to cook and have specific tastes, her recipes are very easy to “upgrade” (versus “fix” which is what I would have to do with Sandra Lee’s food).
    2. Check out http://www.traderjoesfan.com which has recipe forum for people to share their favorite recipes using TJ’s foods.
    3. And there’s alway The Minimalist, Mark Bittman – http://bitten.blogs.nytimes.com/

  35. posted by Celeste on

    I second the recommendation for Cooks Illustrated 30-minute meals. I have been really happy with the recipes I have tried from their magazine, AND I feel they are very realistic about the time something takes. Follow their directions to the letter (or else) and I think you will be pleased.

  36. posted by Dee on

    Forgot – I highly recommend “Quick Fix Meals” with Robin Miller on the Food Network. She has simple time saving techniques as well as a wealth of helpful information of meal planning for the week which is the basis for her show. She takes one/two main meals and turns them into a weeks worth of recipes with a shopping list to boot!

    I find most of her recipes to be very healthful and good. Shes got several books: Robin to the Rescue and Quick Fix Meals 1 & 2

  37. posted by Dee on

    @larochelle – great minds think alike. .. posting at the same time ;-).

  38. posted by lp on

    She creeps me out. That aside, once I saw the woman buy a storebought pie (which is fine) and then take out the filling, add something to the filling and put the filling back? What?!

  39. posted by Looby on

    I’m not a fan of using cookbooks in general but my mum has Ainsley Harriott’s Meals in Minutes and I have to say he has a great selection of really tasty meals that are actually quick to prepare. His cheesy webbed pasta is my go to meal when I come home late from work.
    I’ve never actually heard of Sandra Lee but agree with Erin’s original point that anything that helps people get into the kitchen and away from continually eating out is a positive thing.

  40. posted by Yolanda on

    There are numerous web forums and blogs dedicated to spelling out the inadequacies of Sandra Lee. Are you certain this post wasn’t merely aimed at driving traffic? It’s like submitting a Ron Paul article to Digg. Commenters will come out from all corners of the earth to voice their opinion on this issue.

    That said, I recommended Every Day Food on the meal planning post, and I would like to reiterate it here. The magazine features a microwave, cocktail hour, after school snack, and Cooking for One recipe in every issue. But my favorite is the Grocery Bag. You get a shopping list (including a list of pantry staples) and a 5-day dinner menu plan for four people. Fresh ingredients are used along with frozen, canned, or other processed items. And almost every recipe can be made in 35-minutes. It’s great for new cooks and no-time-to-cooks.

  41. Profile photo of Erin Doland

    posted by Erin Doland on

    Since I believe that everyone’s hatred for Sandra Lee has been fully expressed (seriously, I had no idea it was such a hot topic), I’m going to close the comments to this post. If you want to make recommendations for fast and easy cookbooks, please go to the new post that focuses on that topic: Additional cookbooks for busy people.

    As a warning, any comments saying bad things about Sandra Lee on the new post will be deleted as they will be deemed clutter. I think we all can agree the negative opinions have already been expressed well in this comment set.

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