3 Tbsp honey
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
1 tsp fresh grated ginger root
1 clove garlic, crushed
2 tsp olive oil
4 (6 oz) mahi mahi fillets
salt and pepper to taste
1 Tbsp veggie oil
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish with salt and pepper and place them in the dish. Place skin side down. Cover and refrigerate for 20 minutes to marinate. Heat veggie oil in a large skillet over medium high heat. Remove fish from dish and reserve marinade. Fry fish for 4-6 minutes per side. Pour reserved marinade into skillet and heat over medium heat until the mixture reduces to glaze consistency. Spoon glaze over fish and serve immediately
Saturday, April 12, 2014
Creamy Italian Chicken Pizza
Pizza crust
2 cups creamy Italian salad dressing
3 cups shredded cooked chicken
2 yellow bell peppers, seeded and thinly sliced
2 cups grape tomatoes, cut in half
3 Tbsp olive oil
1/2 tsp salt, 1/4 tsp pepper
2 cups shredded mozzarella cheese
1 cup freshly grated Parm cheese
1/2 cup chopped fresh basil
Preheat oven to 425 degrees. Place each crust on a foil lined baking sheet and spread 1 cup dressing over each crust. Toss together chicken, bell peppers, tomatoes, oil, salt and pepper. Divide between pizzas. Sprinkle cheeses over pizzas. Bake 16 minutes or until cheese melts and crust is golden. Sprinkle with basil
Mediterranean Veggie Sandwiches
3 Large Zucchini cut lengthwise into thick slices
1 Large Red Onion, cut into 6 Thick slices
1/4 cup olive oil divided
1/2 tsp salt, 1/4 tsp pepper
2 cloves garlic, minced
1 tsp grated lemon rind
3/4 cup mayonnaise
1 1/2 loaves ciabatta bread, halved lengthwise
11/2 cups shredded mozzarella chese
18 Large Fresh basil leaves
1 15oz jar roasted red and yellow bell peppers, drained
Preheat broiler. Brush zucchini and onion with 2 Tbsp oil and sprinkle with salt and pepper on a baking sheet. Broil veggies 5-6 minutes per side or until charred. Stir garlic and lemon rind into mayonnaise. Brush cut sides of bread tops, and assemble sandwiches with charred veggies, basil leaves, and roasted red peppers.
1 Large Red Onion, cut into 6 Thick slices
1/4 cup olive oil divided
1/2 tsp salt, 1/4 tsp pepper
2 cloves garlic, minced
1 tsp grated lemon rind
3/4 cup mayonnaise
1 1/2 loaves ciabatta bread, halved lengthwise
11/2 cups shredded mozzarella chese
18 Large Fresh basil leaves
1 15oz jar roasted red and yellow bell peppers, drained
Preheat broiler. Brush zucchini and onion with 2 Tbsp oil and sprinkle with salt and pepper on a baking sheet. Broil veggies 5-6 minutes per side or until charred. Stir garlic and lemon rind into mayonnaise. Brush cut sides of bread tops, and assemble sandwiches with charred veggies, basil leaves, and roasted red peppers.
Wednesday, April 2, 2014
Roasted Balsalmic Chicken with Horsy sauce
8 boneless skinless chicken breast halves
salt and pepper
1/3 c balsamic vinegar
2 Tbsp Dijon mustard
4 cups rice
1 cup milk
1/2 tsp garlic powder
1/2 cup sour cream
2 Tbsp prepared horseradish
Preheat overn to 400 degrees. Coat large baking sheet with cooking spray. Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl whisk together balsamic vinegar and mustard. Brush mixture all over chicken. Roast chicken for 25 min. Cook rice according to package directions. In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating until tiny bubbles appear around the edges of the pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy. Serve chicken with horseradish over top.
salt and pepper
1/3 c balsamic vinegar
2 Tbsp Dijon mustard
4 cups rice
1 cup milk
1/2 tsp garlic powder
1/2 cup sour cream
2 Tbsp prepared horseradish
Preheat overn to 400 degrees. Coat large baking sheet with cooking spray. Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl whisk together balsamic vinegar and mustard. Brush mixture all over chicken. Roast chicken for 25 min. Cook rice according to package directions. In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating until tiny bubbles appear around the edges of the pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy. Serve chicken with horseradish over top.
Lentil Soup
2 Tbsp olive oil
1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks chopped
2 garlic cloves chopped
salt and freshly ground black pepper
1 14 oz can diced tomatoes
1 pound lentils
11 cups chicken broth
4-6 thyme springs (fresh)
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Heat oil in a heavy large pot over medium. Add onions, carrots and celery. Add garlic, salt and pepper and sauté until veggies are tender 5-8 min. Add tomatoes with juice. Simmer until juice evaporates a little and tomatoes break down, stirring occasionally (8 min). Add lentils and mix to coat. Add broth and stir. Add thyme sprigs bring to a boil over high heat. Cover and simmer over low heat until lentils are almost tender (30 min). Stir in pasta. Simmer until pasta is tender 8 min, Season with salt and pepper to taste. Serve in bowls, sprinkle with Parmesan
1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks chopped
2 garlic cloves chopped
salt and freshly ground black pepper
1 14 oz can diced tomatoes
1 pound lentils
11 cups chicken broth
4-6 thyme springs (fresh)
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Heat oil in a heavy large pot over medium. Add onions, carrots and celery. Add garlic, salt and pepper and sauté until veggies are tender 5-8 min. Add tomatoes with juice. Simmer until juice evaporates a little and tomatoes break down, stirring occasionally (8 min). Add lentils and mix to coat. Add broth and stir. Add thyme sprigs bring to a boil over high heat. Cover and simmer over low heat until lentils are almost tender (30 min). Stir in pasta. Simmer until pasta is tender 8 min, Season with salt and pepper to taste. Serve in bowls, sprinkle with Parmesan
Spicy Black Bean Soup
2 Tbsp olive oil
1 1/2 cup chopped onion
2 cloves garlic
1 cup chopped green peppers
1 cup chopped red pepper
1 Tbsp cumin
1tsp cayenne
6 cups chicken stock
2 cans black beans drained
salt
pepper
cheddar cheese
sour cream
Cook veggies in pan with olive oil. Add seasoning, stock and black beans. Cook 25 minutes. Pour 1/2 into blender, blend. Mix blended soup with unblended soup. Garnis with cheese and sour cream.
1 1/2 cup chopped onion
2 cloves garlic
1 cup chopped green peppers
1 cup chopped red pepper
1 Tbsp cumin
1tsp cayenne
6 cups chicken stock
2 cans black beans drained
salt
pepper
cheddar cheese
sour cream
Cook veggies in pan with olive oil. Add seasoning, stock and black beans. Cook 25 minutes. Pour 1/2 into blender, blend. Mix blended soup with unblended soup. Garnis with cheese and sour cream.
Broiled Fish Fillets
8 fish fillets
salt
paprika
1/4 cup lemon juice
1/2 cup melted butter
1/4 cup chopped parsley
Place fillets on a well greased baking sheet. Sprinkle with salt and paprika. Drip lemon juice and butter generously over fish. Broil about 6 inches from heat for about 10 minutes for each 1 inch of thickness. Basting once with lemon and butter. When fish is firm and flakes easily, remove from broiler. Baste again with lemon and butter. Garnish with parsley and serve immediately
salt
paprika
1/4 cup lemon juice
1/2 cup melted butter
1/4 cup chopped parsley
Place fillets on a well greased baking sheet. Sprinkle with salt and paprika. Drip lemon juice and butter generously over fish. Broil about 6 inches from heat for about 10 minutes for each 1 inch of thickness. Basting once with lemon and butter. When fish is firm and flakes easily, remove from broiler. Baste again with lemon and butter. Garnish with parsley and serve immediately
Super Sloppy Joes
1 Tbsp EVOO
1 1/4 Ibs ground sirloin
1/4 cup brown sugar
2 1/2 tsp steaks seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
2 cups tomato sauce
2 Tbsp tomato paste
4 crusty rolls,
Sliced ripe tomatoes, pickles
Heat a large skillet over medium high heat. Add oil and beef to the pan, spreading it around the pan to break it up. Combine brown sugar and steak seasoning and then add the mixture to the skillet and combine. When the meat has browned, add onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles.
1 1/4 Ibs ground sirloin
1/4 cup brown sugar
2 1/2 tsp steaks seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
2 cups tomato sauce
2 Tbsp tomato paste
4 crusty rolls,
Sliced ripe tomatoes, pickles
Heat a large skillet over medium high heat. Add oil and beef to the pan, spreading it around the pan to break it up. Combine brown sugar and steak seasoning and then add the mixture to the skillet and combine. When the meat has browned, add onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles.
Supreme Pizza Pasta Salad
2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
1 sticck pepperoni, cut into small dice
1 Ib fresh mozzarella cheese
20 leaves fresh basil, torn or thinly sliced
1 Ib wagon wheel pasta, cooked and drained
Dressing:
1 tsp garlic salt
1 tsp dried oregano leaves
1 rounded Tbsp tomato paste
2 Tbsp red wine vinegar
1/3 cup EVOO
pepper
Combine tomatoes, onion, mushrooms, bell pepper, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano tomato paste and vinegar together. Stream in olive oil while continuing to whisk. When oil is incorporated, pour dressing over pasta salad. add a few grinds of black pepper then toss to coat evenly.
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
1 sticck pepperoni, cut into small dice
1 Ib fresh mozzarella cheese
20 leaves fresh basil, torn or thinly sliced
1 Ib wagon wheel pasta, cooked and drained
Dressing:
1 tsp garlic salt
1 tsp dried oregano leaves
1 rounded Tbsp tomato paste
2 Tbsp red wine vinegar
1/3 cup EVOO
pepper
Combine tomatoes, onion, mushrooms, bell pepper, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano tomato paste and vinegar together. Stream in olive oil while continuing to whisk. When oil is incorporated, pour dressing over pasta salad. add a few grinds of black pepper then toss to coat evenly.
Meatball and Macaroni Soup
2 Tbsp EVOO
2 carrots, peeled choppd
2 ribs celery chopped
1 medium onion
2 bay leaves
salt and pepper to taste
1 Ib ground beef, pork and veal combined
1 egg beaten
2 cloves of garlic, minced
1/2 cup grated Parmigiano Reggiano or Romano cheese
1/2 cup plain bread crumbs
1/2 cup freshly grated or ground nutmeg
6 cups chicken broth
2 cups water
1 1/2 cups dried pasta (broken fettuccini)
1 Ib triple washed fresh spinach, coarsely chopped
In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5-6 minutes, stirring occasionally. While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
Add broth and water to the pot of veggies. Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup for 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted the soup is done and ready to serve.
2 carrots, peeled choppd
2 ribs celery chopped
1 medium onion
2 bay leaves
salt and pepper to taste
1 Ib ground beef, pork and veal combined
1 egg beaten
2 cloves of garlic, minced
1/2 cup grated Parmigiano Reggiano or Romano cheese
1/2 cup plain bread crumbs
1/2 cup freshly grated or ground nutmeg
6 cups chicken broth
2 cups water
1 1/2 cups dried pasta (broken fettuccini)
1 Ib triple washed fresh spinach, coarsely chopped
In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5-6 minutes, stirring occasionally. While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
Add broth and water to the pot of veggies. Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup for 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted the soup is done and ready to serve.
Grilled Honey Lim Chicken Sandwiches
The juice of 1 lime
2 Tbsp honey
1 rounded tsp cumin
A handful cilantro, finely chopped (about 1 1/2 Tbsp)
2 Tbsp EVOO
4 boneless skinless chicken breasts
1 tsp steak seasoning blend
Lettuce
Sliced tomato
red onion
avocado
1 cup prepared salsa verde
4 crusty rolls
Combine first 5 ingredients in a small bowl to make dressing. Sprinkle chicken with seasoning blend. Coat chicken in dressing and set aside for 10 minutes. Grill chicken on an indoor electric grill 6-7 minutes on each side. Slice grilled chicken on an angle and pile on roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops.
Green Minestrone
2 Tbsp EVOO
4 slices pancetta or 1/4 pound thick cut prosciutto chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 bay leaf
1 medium zucchini diced
salt and pepper
1 can 15 oz cannellini beans
1 can 15 oz garbanzo beans
8 cups chicken broth
1 cup ditalini pasta
1/2 pound green beans, trimmed and cut into 1-in pieces
10 oz triple washed spinach, coarsely chopped
1/2 cup Parmigiano Reggiano or Romano cheese
12-16 leaves fresh basil, torn or shredded OR 1/4 cup chopped fresh flat-leaf parsley
Heat a soup pot over medium-high heat. Add oil and pancetta or prosciutto. Saute 2 minutes, then add onions, celery, garlic, bay leaf and zucchini to the pot and season with salt and pepper to taste. Saute another 5 minted, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot, cover, and bring to a boil. Add pasta and green beans and cook 8 minutes or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top with basil or chopped parsley.
4 slices pancetta or 1/4 pound thick cut prosciutto chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 bay leaf
1 medium zucchini diced
salt and pepper
1 can 15 oz cannellini beans
1 can 15 oz garbanzo beans
8 cups chicken broth
1 cup ditalini pasta
1/2 pound green beans, trimmed and cut into 1-in pieces
10 oz triple washed spinach, coarsely chopped
1/2 cup Parmigiano Reggiano or Romano cheese
12-16 leaves fresh basil, torn or shredded OR 1/4 cup chopped fresh flat-leaf parsley
Heat a soup pot over medium-high heat. Add oil and pancetta or prosciutto. Saute 2 minutes, then add onions, celery, garlic, bay leaf and zucchini to the pot and season with salt and pepper to taste. Saute another 5 minted, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot, cover, and bring to a boil. Add pasta and green beans and cook 8 minutes or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top with basil or chopped parsley.
Tuesday, April 1, 2014
Santa Fe Baked Chicken
10 oz package yellow rice
1 Tbsp olive oil
1.5 boneless skinless chicken breast
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrots
15 oz can black beans, drained
10 oz can diced tomatoes and green chili
7 oz package cheddar cheese
Cook rice according to package directions. In a medium skillet, heat olive oil over medium heat, cut chicken into bite sized pieces. Add to skillet with onion, bell pepper and carrot, cook for 6-8 minutes or until tender. Add rice, beans, diced tomatoes and green chilies and 1 1/4 cups cheese. Spoon into a spruced 13 X9 inch pan, sprinkle with remaining 1/2 cup cheese. Bake for 30 minutes.
1 Tbsp olive oil
1.5 boneless skinless chicken breast
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrots
15 oz can black beans, drained
10 oz can diced tomatoes and green chili
7 oz package cheddar cheese
Cook rice according to package directions. In a medium skillet, heat olive oil over medium heat, cut chicken into bite sized pieces. Add to skillet with onion, bell pepper and carrot, cook for 6-8 minutes or until tender. Add rice, beans, diced tomatoes and green chilies and 1 1/4 cups cheese. Spoon into a spruced 13 X9 inch pan, sprinkle with remaining 1/2 cup cheese. Bake for 30 minutes.
Pinto and Rice Burgers
2 15oz cans pinto beans, rinse and drain
1 3/4 cup cooked white rice
1/2 cup plain breadcrumbs
1/2 cup minced green onions
1/4 cp chopped fresh cilantro
2 Large eggs beaten
1/2 tsp salt
1/4 tsp pepper
2 Tbsp vegetable oil
6 hamburger buns
7 oz package sliced cheddar cheese
tomatoes
lettuce
condiments
Mash beans until a paste forms. Add rice, breadcrumbs, green onion, cilantro, eggs, salt and pepper. Form mixture into 6 patties. Heat oil over medium high in a large nonstick skillet. Cook patties until browned and cooked through about 4 minutes per side. Top with cheese. Serve on toasted buns with desired toppings.
1 3/4 cup cooked white rice
1/2 cup plain breadcrumbs
1/2 cup minced green onions
1/4 cp chopped fresh cilantro
2 Large eggs beaten
1/2 tsp salt
1/4 tsp pepper
2 Tbsp vegetable oil
6 hamburger buns
7 oz package sliced cheddar cheese
tomatoes
lettuce
condiments
Mash beans until a paste forms. Add rice, breadcrumbs, green onion, cilantro, eggs, salt and pepper. Form mixture into 6 patties. Heat oil over medium high in a large nonstick skillet. Cook patties until browned and cooked through about 4 minutes per side. Top with cheese. Serve on toasted buns with desired toppings.
Sausage and Bean Dinner
1 Ib turkey sausage, cut 1/4 inch thick slices
1 Large green bell pepper, chopped
1 medium onion, chopped
1 Tbsp vegetable oil
2 14 oz cans stewed tomatoes
15 oz can kidney beans, drained
15 oz can pinto beans, drained
15 oz can Great Northern beans, drained
1/2 tsp garlic powder
16 oz pkg rotini pasta
In a large Dutch oven, brown sausage over medium high heat. Remove sausage; set aside. Discard drippings. Cook pepper and onion in vegetable oil over medium heat until tender. Add sausage, tomatoes, beans and garlic powder, bring to a boil, reduce heat and simmer 30 minutes. Cook pasta according to package directions. Serve sausage mixture over pasta.
1 Large green bell pepper, chopped
1 medium onion, chopped
1 Tbsp vegetable oil
2 14 oz cans stewed tomatoes
15 oz can kidney beans, drained
15 oz can pinto beans, drained
15 oz can Great Northern beans, drained
1/2 tsp garlic powder
16 oz pkg rotini pasta
In a large Dutch oven, brown sausage over medium high heat. Remove sausage; set aside. Discard drippings. Cook pepper and onion in vegetable oil over medium heat until tender. Add sausage, tomatoes, beans and garlic powder, bring to a boil, reduce heat and simmer 30 minutes. Cook pasta according to package directions. Serve sausage mixture over pasta.
Inside-Out Stuffed Peppers
1 Ib lean ground beef
1/2 cup chopped onion
14 oz can diced tomatoes
1 Large green bell pepper chopped
1 pkg Spanish style rice
8 oz can tomato sauce
1 T Worcestershire sauce
1/2 t salt
1/4 t pepper
1-2 cups shredded mozzarella
Cook ground beef and onion in skillet until meat is browned and crumbly, drain. Add tomatoes, green pepper, rice, tomato sauce, Worcestershire, salt and pepper. Mix well. Transfer to a baking dish. Bake at 350 degree for 30 minutes. Top with cheese and return to oven and melt.
1/2 cup chopped onion
14 oz can diced tomatoes
1 Large green bell pepper chopped
1 pkg Spanish style rice
8 oz can tomato sauce
1 T Worcestershire sauce
1/2 t salt
1/4 t pepper
1-2 cups shredded mozzarella
Cook ground beef and onion in skillet until meat is browned and crumbly, drain. Add tomatoes, green pepper, rice, tomato sauce, Worcestershire, salt and pepper. Mix well. Transfer to a baking dish. Bake at 350 degree for 30 minutes. Top with cheese and return to oven and melt.
Ratatouille
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 tsp minced garlic
2 cups medium dced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 Tbsp thinly sliced fresh basil leaves
1 Tbp chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a large 12 inch sauté pan over medium high heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5-7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Stir well to blend and serve either hot or room temp
1 1/2 cups small diced yellow onion
1 tsp minced garlic
2 cups medium dced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 Tbsp thinly sliced fresh basil leaves
1 Tbp chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a large 12 inch sauté pan over medium high heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5-7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Stir well to blend and serve either hot or room temp
Skillet Gnocchi with Chard & White Beans
1 Tbsp plus 1 tsp EVOO
1 16oz package shelf stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped spinach
1 15-oz diced tomato with Italian seasonings
1 15-oz can white beans, rinsed
1/4 tsp freshly ground pepper
1/2 cup shredded part skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Heat 1 tsp oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until pumped and starting to brown, 5-7 minutes. Transfer to a bowl. Add the remaining 1 tsp oil and onion to the pan and cook, stirring over medium heat for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4-6 minutes. Add spinach and cook, stirring, until starting to wilt 1-2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parm. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
1 16oz package shelf stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped spinach
1 15-oz diced tomato with Italian seasonings
1 15-oz can white beans, rinsed
1/4 tsp freshly ground pepper
1/2 cup shredded part skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Heat 1 tsp oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until pumped and starting to brown, 5-7 minutes. Transfer to a bowl. Add the remaining 1 tsp oil and onion to the pan and cook, stirring over medium heat for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4-6 minutes. Add spinach and cook, stirring, until starting to wilt 1-2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parm. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Ham and Bean Soup
3 cans Great Northern Beans
1/2 c onion, diced
2 T butter, dash pepper
2 cans chicken broth
10 oz sliced ham steak, cut up
Drain beans, process 1 can of beans in a blender. In a large soup pot, melt butter and sauté onions. Add broth pepper ham processed beans and remaining can of beans to pot. Mix heat thoroughly.
1/2 c onion, diced
2 T butter, dash pepper
2 cans chicken broth
10 oz sliced ham steak, cut up
Drain beans, process 1 can of beans in a blender. In a large soup pot, melt butter and sauté onions. Add broth pepper ham processed beans and remaining can of beans to pot. Mix heat thoroughly.
Sausage and Cabbage Dinner
1 medium head of cabbage
8 red potatoes
1-2 pkgs smoked sausage
Salt
1 Q water
Cut cabbage into 2'' wedges. Place in crock-pot. Wash and halve potatoes, add to crock-pot. Cut sausage into 1" pieces and add to cooker. Season with salt and mix well. Add water, cover and cook on high for 2 hours and then on low for 6-8 hours, until veggies are tender
8 red potatoes
1-2 pkgs smoked sausage
Salt
1 Q water
Cut cabbage into 2'' wedges. Place in crock-pot. Wash and halve potatoes, add to crock-pot. Cut sausage into 1" pieces and add to cooker. Season with salt and mix well. Add water, cover and cook on high for 2 hours and then on low for 6-8 hours, until veggies are tender
Chicken Fajita Bowls
1.5 ibs boneless chicken breasts, sliced in strips
1 tsp cumin
1 Tbsp oil
1 sweet onion sliced
1 red bell pepper, sliced
1 box rice with black beans
8 oz shredded Colby jack cheese
Salsa
Sour Cream
1 bag of healthy tortilla chips
Sprinkle chicken strips with cumin then cook in oil in skillet. Add onion and red bell pepper, sauté until tender. Cook rice with beans per package directions, in individual bowls, layer rice with beans, chicken and cheese. Top with salsa and sour cream if desired. Serve with tortilla chips and salsa.
1 tsp cumin
1 Tbsp oil
1 sweet onion sliced
1 red bell pepper, sliced
1 box rice with black beans
8 oz shredded Colby jack cheese
Salsa
Sour Cream
1 bag of healthy tortilla chips
Sprinkle chicken strips with cumin then cook in oil in skillet. Add onion and red bell pepper, sauté until tender. Cook rice with beans per package directions, in individual bowls, layer rice with beans, chicken and cheese. Top with salsa and sour cream if desired. Serve with tortilla chips and salsa.
Garlic Shrimp and Blistered Tomatoes over Lemon Linguine
2 pints cherry tomatoes
3 Tbsp olive oil, divided
1 tsp salt, divided
1/2 tsp crushed red pepper
2 Tbsp butter
2 Ibs peeled and deveined large shrimp
4 cloves garlic, minced
1 cup feta cheese
12 oz uncooked linguine
1/4 cup olive oil
1 cup coarsely chopped fresh flat leaf parsley
2 tsp grated lemon rind
Preheat broiler. Toss tomatoes with 2 Tbsp olive oil, 1/4 tsp salt, and red pepper on a rimmed baking sheet. Broil 4-5 minutes or until tomatoes burst. Melt butter in a large skilled with remaining 1 Tbsp oil. Sprinkle shrimp with 3/4 tsp salt, sauté shrimp and garlic 2-3 minutes or until shrimp turns pink. Toss shrimp with tomato mixture and sprinkle with cheese.
Cook pasta according to package directions. Toss hot cooked pasta with oil, parsley, and lemon rind. Serve with shrimp and tomatoes.
3 Tbsp olive oil, divided
1 tsp salt, divided
1/2 tsp crushed red pepper
2 Tbsp butter
2 Ibs peeled and deveined large shrimp
4 cloves garlic, minced
1 cup feta cheese
12 oz uncooked linguine
1/4 cup olive oil
1 cup coarsely chopped fresh flat leaf parsley
2 tsp grated lemon rind
Preheat broiler. Toss tomatoes with 2 Tbsp olive oil, 1/4 tsp salt, and red pepper on a rimmed baking sheet. Broil 4-5 minutes or until tomatoes burst. Melt butter in a large skilled with remaining 1 Tbsp oil. Sprinkle shrimp with 3/4 tsp salt, sauté shrimp and garlic 2-3 minutes or until shrimp turns pink. Toss shrimp with tomato mixture and sprinkle with cheese.
Cook pasta according to package directions. Toss hot cooked pasta with oil, parsley, and lemon rind. Serve with shrimp and tomatoes.
Lemony Meatballs and Garlicky Linguini
1 Ib lean ground beef
12 oz Italian sausage
2/3 cups bread crumbs
1/2 cup chopped flat leaf parsley
2 Tbsp lemon rind
1 tsp kosher salt
1/2 tsp pepper
3/4 tsp oregano
1 Large egg, lightly beaten
3 Tbsp olive oil
6 cups marinara sauce
Combine ground beef and sausage in a large bowl. Add breadcrumbs, nuts, parsley and lemon rind; sprinkle with salt, pepper and oregano. Add egg and gently mix just until combined. Divide mixture and roll into 36 meatballs. Heat oil in a Dutch oven or over medium-high heat; add meatballs and sauté 6-8 minutes, turning to brown on all sides. Add marinara Sauce and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until meatballs are no longer pink in center, serve over linguini
Garlicky Linguine
12 oz linguine
1/4 cup olive oil
3 cloves garlic minced
3/4 tsp salt
1/4 tsp crushed red pepper
1 1/2 cups freshly grated Parm cheese
1 cup torn fresh basil
Cook pasta according to package directions; drain and return to pot. meanwhile heat oil in a large skilled over medium heat; add garlic, and cook 1 minute or until fragrant. Stir garlic oil into pasta; sprinkle with salt and red pepper and cook 2-3 minutes or until hot, tossing to coat, sprinkle pasta with cheese and basil.
12 oz Italian sausage
2/3 cups bread crumbs
1/2 cup chopped flat leaf parsley
2 Tbsp lemon rind
1 tsp kosher salt
1/2 tsp pepper
3/4 tsp oregano
1 Large egg, lightly beaten
3 Tbsp olive oil
6 cups marinara sauce
Combine ground beef and sausage in a large bowl. Add breadcrumbs, nuts, parsley and lemon rind; sprinkle with salt, pepper and oregano. Add egg and gently mix just until combined. Divide mixture and roll into 36 meatballs. Heat oil in a Dutch oven or over medium-high heat; add meatballs and sauté 6-8 minutes, turning to brown on all sides. Add marinara Sauce and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until meatballs are no longer pink in center, serve over linguini
Garlicky Linguine
12 oz linguine
1/4 cup olive oil
3 cloves garlic minced
3/4 tsp salt
1/4 tsp crushed red pepper
1 1/2 cups freshly grated Parm cheese
1 cup torn fresh basil
Cook pasta according to package directions; drain and return to pot. meanwhile heat oil in a large skilled over medium heat; add garlic, and cook 1 minute or until fragrant. Stir garlic oil into pasta; sprinkle with salt and red pepper and cook 2-3 minutes or until hot, tossing to coat, sprinkle pasta with cheese and basil.
Penne with Mushrooms and Herbs
1 ib uncooked penne pasta
1 pkg mushrooms
3 Tbsp olive oil
1 1/2 cup chopped onion
4 cloves garlic
1 24 oz jar creamy tomato pasta sauce
2 Tbsp fresh thyme
1 tsp salt
1/2 tsp pepper
2 cups freshly grated Parmesan cheese
Cook pasta according to package directions. Preheat oven to 425 degrees. Chop mushrooms. Heat oil in pot over medium high heat, sauté onion and garlic 3-4 minutes. Stir in pasta, mushrooms, pasta sauce, thyme, salt, pepper and 1 cup cheese. Cook 2-3 minutes, stirring to combine. Transfer pasta mixture into a 9X13 inch baking dish coated with cooking spray and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes until lightly browned.
1 pkg mushrooms
3 Tbsp olive oil
1 1/2 cup chopped onion
4 cloves garlic
1 24 oz jar creamy tomato pasta sauce
2 Tbsp fresh thyme
1 tsp salt
1/2 tsp pepper
2 cups freshly grated Parmesan cheese
Cook pasta according to package directions. Preheat oven to 425 degrees. Chop mushrooms. Heat oil in pot over medium high heat, sauté onion and garlic 3-4 minutes. Stir in pasta, mushrooms, pasta sauce, thyme, salt, pepper and 1 cup cheese. Cook 2-3 minutes, stirring to combine. Transfer pasta mixture into a 9X13 inch baking dish coated with cooking spray and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes until lightly browned.
Ravioli Nicoise
2 9 oz packages refrigerated fresh cheese ravioli
2 cups 1 inch cut fresh green beans
1 cup pitted Nicoise or other small black olives
1 pint grape tomatoes halved
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1 1/2 Tbsp red wine vinegar
1 tsp minced fresh garlic
1/2 cup fresh torn basil
Cook pasta according to package directions, drain. Cook green beans in boiling salted water 4 minutes or until crisp-tender; drain. Stir together pasta, beans, olives, and tomatoes; sprinkle with salt and pepper. Whisk together oil, vinegar, and garlic; toss with pasta mixture. Sprinkle with basil
2 cups 1 inch cut fresh green beans
1 cup pitted Nicoise or other small black olives
1 pint grape tomatoes halved
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1 1/2 Tbsp red wine vinegar
1 tsp minced fresh garlic
1/2 cup fresh torn basil
Cook pasta according to package directions, drain. Cook green beans in boiling salted water 4 minutes or until crisp-tender; drain. Stir together pasta, beans, olives, and tomatoes; sprinkle with salt and pepper. Whisk together oil, vinegar, and garlic; toss with pasta mixture. Sprinkle with basil
Garlicky Tomato and White Bean Soup
3 Tbsp olive oil divided
2 cups chopped onion
1 cup chopped carrot
8 cloves garlic minced
1 28 oz can tomatoes
4 15 oz cans cannellinin beans, drained and rinsed
48 oz chicken broth
12 oz sausage
1 Tbsp fresh thyme
1 tsp kosher salt
1/2 tsp pepper
Heat 1 tbsp oil in pot over medium-high heat. Add onion, carrot, and garlic; sauté 4-5 minutes, stirring occasionally. Stir in tomatoes, add beans and broth, bring to a boil. Reduce heat and simmer 30 minutes until carrots are tender. Heat sausage in 2 tbsp olive oil 8 minutes or until well browned. Reserve to put on soup at end. Once soup is heated, remove 2 cups of bean mixture and puree in a blend in a blender and return to soup. Stir in thyme, salt and pepper and top soup with sausage.
2 cups chopped onion
1 cup chopped carrot
8 cloves garlic minced
1 28 oz can tomatoes
4 15 oz cans cannellinin beans, drained and rinsed
48 oz chicken broth
12 oz sausage
1 Tbsp fresh thyme
1 tsp kosher salt
1/2 tsp pepper
Heat 1 tbsp oil in pot over medium-high heat. Add onion, carrot, and garlic; sauté 4-5 minutes, stirring occasionally. Stir in tomatoes, add beans and broth, bring to a boil. Reduce heat and simmer 30 minutes until carrots are tender. Heat sausage in 2 tbsp olive oil 8 minutes or until well browned. Reserve to put on soup at end. Once soup is heated, remove 2 cups of bean mixture and puree in a blend in a blender and return to soup. Stir in thyme, salt and pepper and top soup with sausage.
Broiled Apricot Salman Rice, and Roasted Cauliflower
6 6oz Salmon fillets
1 tsp salt
1/2 tsp ground red pepper
1/2 cup apricot preserves
1/4 cup red wine vinegar
2 Tbsp fresh lemon juice
1 1/2 cups rice
2 Ibs cauliflower
Preheat broiler. Line a baking sheet with foil. Place salmon on foil; sprinkle with salt and red pepper. Whisk together preserves, vinegar and lemon juice. Brush apricot mixture over salmon. Broil 8 minutes or until done.
Roast cauliflower in oven at 425 degrees for 30 minutes while preparing fish. Cook rice according to package directions.
1 tsp salt
1/2 tsp ground red pepper
1/2 cup apricot preserves
1/4 cup red wine vinegar
2 Tbsp fresh lemon juice
1 1/2 cups rice
2 Ibs cauliflower
Preheat broiler. Line a baking sheet with foil. Place salmon on foil; sprinkle with salt and red pepper. Whisk together preserves, vinegar and lemon juice. Brush apricot mixture over salmon. Broil 8 minutes or until done.
Roast cauliflower in oven at 425 degrees for 30 minutes while preparing fish. Cook rice according to package directions.
Baked Greek Chicken and Artichokes
6 Chicken Breasts (boneless skinless)
1/2 tsp salt
1/2 tsp pepper
1/4 cup Olive Oil (divided)
1 Pint Grape Tomatoes
8 Cloves garlic, smashed
1 Large red onion, cut into wedges
18 oz artichoke hearts
1 lemon, cut into wedges
1/2 cup fresh torn basil
1 cup Quinoa
Tub of hummus
Pita Bread
Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Heat half of oil in a large nonstick skillet over medium-high heat; add chicken in batches, cook 2-3 minutes per side until browned. Place chicken in roasting pan coated with cooking spray. Surround chicken with tomatoes, olives, garlic, onion, artichoke hearts, and lemon wedges. Bake 20-25 minutes or until chicken reads 165. Sprinkle with basil.
Cook Quinoa according to package directions
Serve pita bread, topped with hummus, with quinoa, and vegetables.
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