Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)

Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)

by Rachael Ray


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With Rachael Ray’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” 365 days a year. 

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.

Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.

Product Details

ISBN-13: 9781400082544
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 11/01/2005
Pages: 352
Sales rank: 142,877
Product dimensions: 7.40(w) x 9.00(h) x 1.10(d)

About the Author

RACHAEL RAY is a New York Times bestselling author of more than twenty cookbooks. She is the host of the Food Network’s 30 Minute Meals and Rachael Ray’s Kids Cook-Off, as well as the Cooking Channel’s and the Food Network’s Week in a Day. She is also the star of the syndicated talk show Rachael Ray; founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray; and founder of the Yum-o! organization.

Read an Excerpt

Rachael Ray 365: No Repeats

A Year of Deliciously Different Dinners
By Rachael Ray

Clarkson Potter

Copyright © 2005 Rachael Ray
All right reserved.

ISBN: 1-4000-8254-4

Chapter One

Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf

Serves 4

3 tablespoons cold unsalted butter 1 6-ounce box rice pilaf mix, such as Near East brand 3 tablespoons extra-virgin olive oil (EVOO) 4 1-inch-thick center-cut pork loin chops Salt and freshly ground black pepper 1 small onion, chopped 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped 1 sprig of fresh rosemary, chopped 3 garlic cloves, chopped 1/2 cup balsamic vinegar (eyeball it) 2 tablespoons honey 1 cup chicken stock or broth 2 cups trimmed and chopped arugula (from 1 bunch)

15 to 20 fresh basil leaves, shredded or torn

In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3/4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.

While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.

Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then saute for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.

While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.

Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.


The chicken with tomato, basil, and smoked mozzarella can be served cold as well, making this dish perfect for lunch or dinner buffet entertaining.

NOW TRY ... Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf

Serves 4


4 6-ounce chicken breast halves for the pork chops


2 minced garlic cloves

2 vine-ripe tomatoes, sliced

8 thin slices fresh smoked mozzarella, cut from a 1-pound ball

Extra EVOO, for drizzling



Do not chop or tear all the basil. Keep 8 leaves whole, then shred or tear the rest.

Prepare just as for the first recipe, but when you start the rice, melt the butter in the saucepan and saute the minced garlic for a minute or so, before adding the water. Finish as before.

Prepare the chicken exactly as you would the pork, giving an extra minute on each side. After you've glazed the chicken breasts top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil, and cheese and season with salt and pepper.

or TRY ... Balsamic-Glazed Swordfish with Capers and Grape Tomato-Arugula Rice

Serves 4


4 1-inch-thick swordfish steaks for the pork chops


2 minced garlic cloves

1/2 pint grape tomatoes, red or yellow, halved

3 tablespoons capers, drained and coarsely chopped

2 to 3 tablespoons chopped fresh flat-leaf parsley (a handful)

Prepare just as for the first recipe, but when you begin the rice, melt the butter in the saucepan, saute the garlic for 1 minute before adding the water. Cook as directed. Add the grape tomatoes to the rice when tossing the rice with the arugula and basil.

Cook the swordfish as you would the chops but cook for 1 minute less on each side. When you remove the sauce from the heat and add the butter, add the capers and parsley, too.


Excerpted from Rachael Ray 365: No Repeats by Rachael Ray Copyright © 2005 by Rachael Ray. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Customer Reviews

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Rachael Ray 365 3.6 out of 5 based on 0 ratings. 90 reviews.
Snewt More than 1 year ago
This is not a gourmet cookbook. However, it is a great tool for meal planning and breaking yourself of a rut with the midweek cooking. I like that she has lots of variations of several of the recipes. And yes, there is a lot of text in the book but Rachel really comes through in the writing. Another complaint about the book that I've seen is that the recipes contain lot of chopping. This is true but once your ingredients are prepped the meals themselves are very quick to prepare.
MNflutist More than 1 year ago
I love Rachel Ray, and I love this cookbook. Her meals are always so practical, and this book is no exception. If you love good food, made quickly, and are looking for fresh ideas, this is your book.
Guest More than 1 year ago
This is one of the best cookbooks that I've ever owned. It includes a variety of foods (beef, pork, poultry, fish, seafood, and vegetarian), so it could work for everyone. Most of the ingredients (99%) are easy to find in small towns (though I can't seem to conjure up arugula or andouille sausage). I've been cooking dinners out of this book for about a month now, and have liked all but one (too spicy). It's realistic, it uses good food, and it doesn't take all night to cook them. Way to go Rachel!
Guest More than 1 year ago
I have seen a number of Rachel's shows, liked the recipes, and decided to buy this book. Let me tell you--the recipes are awesome!! I love the Balsamic Glazed Chicken, in particular. Yes, the recipes may take a little longer than a half hour when you first prepare them, but once you have cooked your favorite recipies 1-2 times, cooking them again is a snap. One thing I didn't like about this cookbook is the 'spin off' recipies, with the 'take out', 'swap', & 'add'. It made things too confusing when you're trying to make the recipe. I ended up writing out the whole 'spin off' recipe to ensure I didn't miss anything.
Guest More than 1 year ago
Finally, Rachael has put out an awesome cookbook. I practically have dog-earred half of the book with recipes I want to try! This is a book primarily of main dish entrees. Yes there are dozens of master recipes with variations, but to me, the variations did feel to me that they would taste completely different. If you love to cook but are in a dinner rut, this is the book you need to spark the idea for tons and tons of dinners. The other reason I adore this book is because all recipes are scaled for 4 servings. This is perfect for my husband and I because we won't be stuck with tons of leftovers. Way to go Rachael! With regard to the lack of pictures, other classic cookbooks like the Joy of Cooking contain no pictures what so ever. This cookbook doesn't need pictures. The recipes are not overly complicated so I don't need a picture of the final plated dish to figure out what I'm doing.
Guest More than 1 year ago
This is an excellent cookbook!! I am always hesitant to buy new cookbooks without a recommendation, but I'm so glad I did. Rachael Ray also gives good hints for making these meals well and quickly. I have made many recipes from this book and I have yet to find one that didn't turn out well. They are delicious and healthy!
PBWriter36 More than 1 year ago
Just as with her show(s), she can make quick meals out of the most complex dishes but what is missing in her cookbook is detail and pictures. Otherwise it is simple and nice to keep around when you want to try something new and easy. Perfect for the novice (those who don't need pictures).
Guest More than 1 year ago
Great meals and easy recipies! So far I've enjoyed everyone I've tried. 350 to go!
Guest More than 1 year ago
Love the fact her recipes have 'real' ingredients in them.....Love the book and love her show!!
deltasol More than 1 year ago
These recipes are great and full of flavor, though not typically a friend to your waistline. I have found after preparing around 40 of these recipes that 30 minutes is the actual cooking time. It doesn't include prep, and sometimes there is a lot of it. Including prep, I find I spend 45 minutes to an hour. Anything that includes "supermashers" (mashed potatoes) will take 90 minutes. I highly recommend the thai basil chicken and steak and pepper hash with supermashers.
Tempitalian More than 1 year ago
I have purchased many soft cover books and have not had any problems. This book fell apart after one week of browsing through it. It is a great book but is now in shambles.
Guest More than 1 year ago
I love Rachel Ray's 30-minute cookbooks and her 30-minute show. The recipes I've tried are easy to make and taste delicious.
Guest More than 1 year ago
While still a fan of Ms. Ray I found this book very difficult to navigate. The index is practically useless, try looking up carrots and you'll see what I mean. Try to find a side dish in the index as well and you'll see what I mean. If I am in the mood for spinach, I want to look in the index for a spinach recipe, which is not the case with this disappointing book.
cookebooks on LibraryThing More than 1 year ago
Ingredients in green, other info in blue makes it a little hard to read for glasses wearers. I like the check off section (Its a keeper or try this later) and the 'faves' list @ the table of contents. Haven't used much yet.
rainbowdarling on LibraryThing More than 1 year ago
Rachel Ray's recipes are often quite good, if you have realistic expectations of how long they will take. I found with the recipes in this book that though they all claim to take 30 minutes to cook (or sometimes less), and while I fully believe that Rachel Ray can cook them in that amount of time, ma lesser-skilled cook such as myself will often take forty-five minutes to an hour to finish one of the dishes.With that established, I have enjoyed every recipe that I've cooked from the book so far, and I've learned a few new food combinations to use in other cooking as well. This is a valuable addition to our kitchen.
sunshine608 on LibraryThing More than 1 year ago
Umm- these recipes are kind of crazy. They looked cheap and not too tasty. I'm not sure I know of anyone who would actually eat this stuff.
Jmsiano on LibraryThing More than 1 year ago
Great book for people who don't have a lot of time and are looking to cook tasty meals that will give plenty of left-overs! I'm married, work probably on average 55-60 hours a week -- and this cookbook is the only one i use. I by no means have tried each recipe in it and I don't plan to -- but out of the 365 recipes -- i've probably tried 60 and i rotate between the same 15-20 fairly frequently, throwing a new one in every once in a while.Also -- unless you're already handy in the kitchen, I'd recommend watching a couple Rachel Ray 30 minute meal episodes first. It used to take me 10 minutes to peel and cut an oinion - now i do it 15 seconds.
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