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Herby Peanut Noodles
Serves 4 What you need: 1/2 cup creamy peanut butter 1/4 cup soy sauce or tamari 3 tablespoons rice vinegar 1 tablespoon toasted sesame oil 1/4 cup reserved pasta water 1 clove garlic, grated 1 16-oz. pkg. rice linguine noodles 1 cup chopped mixed fresh herbs, such as parsley, chives, mint, basil, and celery leaves 3/4 cup chopped roasted, salted peanuts Optional: add stir-fry chicken pieces What to do: Bring a large pot of water to a boil over high. Add noodles; cook, stirring often, until al dente. Drain saving 1 cup water. Whisk peanut butter, soy sauce, vinegar, oil, and garlic in a large bowl until combined. Whisk in 1/4 cup reserved pasta water (mixture should be pourable). Add noodles to peanut butter mixture, tossing gently to combine. Top with herbs and peanuts. Add extra pasta water if necessary. Add stir-fried vegetable if desired. |
Lemon-Olive Chicken with Orzo
Makes 4 servings What you need: 1 tablespoon olive oil 4 boneless skinless chicken breast or thighs (about 1 pound) 2 1/2 cups chicken broth 1 cup uncooked orzo pasta juice of 1 medium lemon 1 medium lemon, cut into 8 wedges 1/2 cup pitted Greek olives, sliced 1 1/2 teaspoon dried oregano 1/4 teaspoon pepper Optional: 1 can (14 ounces) quartered artichoke hearts, drained What to do: In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan. Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally. Return chicken to pan. Cook, covered, 8-10 minutes or until pasta is tender and a thermometer inserted in chicken reads 165°. Remove chicken. Simmer a few more minutes if orzo still needs to thicken a bit. |
Butter Chicken Recipe
Serves: 4 people What you need 1 tablespoon extra-virgin olive oil 1 yellow onion diced small 1/4 cup unsalted butter 1 tablespoon grated fresh ginger 2 cloves garlic 1 pound Boneless Skinless Chicken Breast diced into bit sized pieces 1 tablespoon garam masala 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper 8 ounces tomato sauce 2 tablespoons tomato paste 2 teaspoons lemon juice 1/4 cup plain yogurt 1 cup half and half What you do In a large skillet, heat extra virgin olive oil. Add diced onions and stir regularly, cooking until the onions are translucent – about four minutes. Add the butter and allow it to melt completely. Then stir in the ginger and garlic, cooking for about 30 seconds to a minute or until fragrant. Be careful not to burn it. Add the chicken and cook, stirring often until the chicken is no longer pink on the outside, about 2 minutes. It will continue cooking as you add the rest of the ingredients and simmer the recipe. Stir in the garam masala, chili powder, salt and black pepper. Then pour in the tomato sauce, tomato paste, lemon juice, yogurt and half and half. Stir to combine fully. Bring to a simmer and cook for about 10 minutes to allow the sauce to reduce. The sauce will reduce but still be quite saucy. Serve with rice and naan. Crockpot version here Adapted from: www.simplejoy.com |
Dijon-Crusted Fish
Serves 4 What you need 3 tablespoons mayonnaise 1 tablespoon lemon juice 2 teaspoons Dijon mustard 1 teaspoon prepared horseradish 2 tablespoons grated Parmesan cheese 4 cod fillets (5 ounces each) 1/4 cup dry bread crumbs 2 teaspoons butter, melted What to do Preheat oven to 425°. Mix the first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes. |
Saucy Beef with Broccoli
Makes 4 servings What you need: 2 tablespoon cornstarch 1 cup reduced-sodium beef broth 1/2 cup sherry or additional beef broth 4 tablespoons reduced-sodium soy sauce 2 tablespoon brown sugar 2 garlic clove, minced 2 teaspoon minced fresh gingerroot (or 1/2 tsp ground ginger) 4 teaspoons canola oil, divided 1 pound beef sirloin steak, cut into 1/4-inch-thick strips 4 cups fresh small broccoli florets 10 green onions, cut into 1-inch pieces What to do: Mix the first 7 ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan. Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Add green onions; cook just until tender, 1-2 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through. |
Blushing Penne Pasta
Makes 4 servings What you need: 8 oz penne pasta 1 tablespoons butter 1 small onion, halved and thinly sliced 1 tablespoons minced fresh thyme or 1 teaspoons dried thyme 1 tablespoons minced fresh basil or 1 teaspoons dried basil 1/2 teaspoon salt 3/4 cups half-and-half cream, divided 1/4 cup white wine or reduced-sodium chicken broth 2 teaspoons tomato paste or ketchup 1 tablespoons all-purpose flour 1/2 cup shredded Parmigiano-Reggiano cheese What to do: In a 4-qt. stockpot, cook pasta according to package directions. Drain Meanwhile, in a large nonstick skillet, heat butter over medium heat; sauté onion on low until lightly browned, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Add 1/2 cup cream, wine and tomato paste; cook and stir until blended. Mix flour and remaining 1/4 cup cream until smooth; gradually stir into onion mixture. Simmer and stir until thickened, about 1 minute. Stir in 1/2 cup cheese. Add pasta. Serve. |
Greek-Style Ravioli
Makes 4 servings What you need: 24-32 frozen cheese ravioli (6-8 per person) 3/4 pound lean ground beef 1 can (28 ounces) diced tomatoes with basil, oregano and garlic 1 can (8 ounces) tomato sauce 1/4 teaspoon ground cloves 1/4 teaspoon cinnamon 1/4 teaspoon marjoram 1/4 teaspoon oregano 4 cups fresh baby spinach (6 oz) 1/2 cup Kalamata olives 2/3 cup crumbled feta cheese What to do: In a large skillet, cook beef over medium heat 4-6 minutes until no longer pink; drain. Stir in diced tomatoes and tomato sauce. Simmer uncovered, 10 minutes, stirring occasionally. Stir in spices. Meanwhile, cook ravioli according to package directions; drain. Add drained ravioli to meat sauce. Heat through, stirring gently. Add olives and spinach stirring gently to combine. Transfer to serving dish and sprinkle with feta cheese. |
Simple Sesame Chicken with Couscous
Makes 4 servings What you need: 1-1/2 cups water 1 cup uncooked whole wheat couscous or quinoa 1 tablespoon olive oil 4 cups coleslaw mix (10 oz bag) 4 green onions, sliced 2 tablespoons plus 1/2 cup Asian toasted sesame salad dressing, divided 2 cups shredded cooked chicken breast 2 tablespoons minced parsley 1/2 cup chopped peanuts What to do: In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork. In a large nonstick skillet, heat oil over medium heat. Add green onion and coleslaw mix; cook and stir 3-4 minutes or just until tender. Add 2 tablespoons dressing and the couscous; heat through. In same skillet, add chicken and remaining dressing; cook and stir over medium heat until heated through. Serve and then top with parsley and peanuts. |
Chicken Pineapple Stir-fry
Makes 4 servings What you need: 2 Tablespoons olive oil 1 1/4 lbs chicken breasts cut into bite size pieces 1 medium onion diced (1” pieces) 1 red or green pepper diced (1” pieces) 2 stalks celery large diced (1” pieces) 2 cups fresh pineapple diced (1” pieces) or one 20 oz can drained – reserve juice Sauce: 2 cups chicken broth 1/2 cup fresh pineapple juice or juice from one 20 oz can 2 tablespoon soy sauce 2 tablespoons brown sugar 2 tablespoons cornstarch Salt to taste Rice: 12 oz cooked brown rice (1/2 cup dry) What to do: In small bowl combine chicken broth, pineapple juice, soy sauce, brown sugar, and 2 tablespoons cornstarch. Set aside Heat 1 tablespoon olive oil in large skillet over medium high heat. Add chicken and cook until nicely browned on all sides and cooked through; about 5-6 minutes. Reduce heat if needed so chicken does not over brown or stick to the pan. Remove chicken to plate. Add 1 tablespoon of oil to the same skillet over medium heat. Add onion, pepper and celery to skillet and cook for additional 4-5 minutes stirring frequently. Add sauce to skillet and stir until thickened. Reduce heat to low; add chicken and pineapple to pan. Gently stir to combine and heat until warmed. Serve over cooked rice. |
Apple-Cherry Pork Medallions
Makes 4 servings What you need: 4 boneless center cut pork chops (1 pound) 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme 1 teaspoon celery salt 1 tablespoon olive oil 1 large apple, sliced 8 oz unsweetened apple juice 2 tsp corn starch 3 tablespoons dried tart cherries 1 tablespoon honey 1 tablespoon cider vinegar 18 oz cooked brown rice (2/3 cup dry) What to do: Sprinkle both sides of pork chops with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; when internal temp reaches 140 remove from pan and cover with foil. In same skillet, combine apple, 6 oz apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-5 minutes until apple is tender. Add 2 teaspoons cornstarch to remaining 2 oz apple juice. Mix/shake well. Add to skillet and simmer 1 minute until thickened. Meanwhile, prepare rice according to package directions. Serve by pouring sauce over pork chops and rice. |
Pork with Mustard Sauce
Makes 4 servings What you need: 2 thick pork tenderloin chops (1 lb) 2 tablespoons butter 1 cup beef broth 1 1/2 teaspoon dried tarragon 1 cup heavy whipping cream 2 tablespoons Dijon mustard Salt and pepper to taste 2 cups hot cooked noodles, (6 oz dry) What to do Cut tenderloin chop in half vertically. Then slice each piece horizontally , but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 4 minutes on each side. Remove to a serving dish and keep warm. In the same skillet, cook broth over high heat until reduced by half then stir in tarragon. Reduce heat; stir in cream and mustard. Simmer for 3-4 minutes Season with salt and pepper. Spoon over pork. Serve over noodles. |
Grandma’s Swedish Meatballs
Makes 4 servings What you need: 1 large egg, lightly beaten 1/2 cup crushed saltines (about 10 crackers) 1/4 teaspoon seasoned salt 1/4 teaspoon pepper 1/2 pound ground beef 1/2 pound bulk pork sausage 1/4 cup plus 2 tablespoons all-purpose flour, divided 1 Tablespoon vegetable oil 2-1/2 cups reduced-sodium beef broth, divided 4 oz Idahoan Original Mashed Potato Packet Minced fresh parsley, optional What to do? Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly. In a large skillet, brown meatballs over medium-high heat in vegetable oil. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes. Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 2-3 minutes. Return meatballs to pan; heat through. Serve over mashed potatoes. If desired, sprinkle with parsley. |
Cod and Asparagus Bake
Makes 4 servings What you need: 4 cod fillets (4 ounces each ) 1 pound fresh thin asparagus, trimmed 1 pint cherry tomatoes, halved 2 tablespoons lemon juice 1-1/2 teaspoons grated lemon zest 1/4 cup grated Romano cheese What to do: Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes. Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes. |
Pork and Balsamic Strawberry Salad
Makes 4 servings What you need: 2 center cut pork chops (1 pound) 1/2 cup Italian salad dressing 1-1/2 cups halved fresh strawberries 2 tablespoons balsamic vinegar 2 teaspoons sugar 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 1/4 cup chicken broth 1 package (5 ounces) spring mix salad greens 1/2 cup crumbled goat cheese What to do: Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate. Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides. Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through. Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture. |
Pasta Fagiolini and Italian Sausage
Males 4 servings What you need: 8 oz farfalle bow tie (or penne) pasta 1 lb mild Italian sausage, casing removed 3 green onions sliced 1 clove garlic minced 2 oz sun-dried tomato 1 8-oz green beans cook-in-bag 1/2 cup toasted slivered almonds 1 cup shredded Italian cheese blend (mozzarella/provolone) 1/3 cup Marzetti Simply Dressed Vinaigrette lemon dressing What to do: Cook green beans in bag following microwave instructions. Let stand 5 minutes to cool. Cut beans into bite-size pieces. Bring water to boil for pasta. Cook pasta following package instructions. Preheat large, nonstick sauté pan on medium-high. Cook sausage 6–8 minute. Drain and transfer to large serving bowl. In same pan sauté onion, garlic, sun-dried tomatoes for 5 minutes. Drain pasta, reserving 1/2 cup pasta water To sausage in bowl add: pasta, pasta water, onion, garlic, tomatoes, cheese, almonds, and dressing. Toss to coat and serve warm. adapted from a Publix Aprons recipe |
Garlic & Herb Roasted Shrimp
4 Servings What you need: 1/4 pound (1 stick) unsalted butter 2 tablespoons good olive oil 1 teaspoon minced garlic (1 clove) 2 teaspoons dried Rosemary 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 2 large lemons 2 pounds jumbo shrimp, peeled with the tails on 8 oz penne pasta or 4 slices country bread, toasted Pinch freshly chopped parsley, for garnish (optional) What to do: Preheat the oven to 400 degrees Melt the butter in a large glass bowl. Add the olive oil, garlic, Italian Seasonings, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the zest one of the lemons directly into the butter mixture. Juice the zested lemon and save. Stir the raw shrimp into the butter mixture. Pour the mixture onto a sheet pan. Cut the second lemon into thin slices and tuck among the shrimp. Roast for 12 to 14 minutes, just until the shrimp are firm, pink, and cooked through. After removing from oven pour the lemon juice over the shrimp. Serve hot over penne pasta or with toasted bread for dipping into the garlic butter. |
Pepper Steak
Ginas Skinny Recipes The key to correctly making stir fry is to have all your ingredients chopped and prepped before you start to cook. Once prepped, your meal cooks in minutes on a very high flame. This is perfect served over brown rice. Servings: 4 • Cook Time: 10 minutes What you need: 12 oz top round beef, trimmed 4 tsp plus 3 tbsp soy sauce 1 tbsp rice wine 3 tsp cornstarch 5 tsp vegetable oil 1 large onion, sliced into thin strips 1 bell pepper, sliced into thin strips 1/2 tsp black pepper crushed red pepper flakes (optional) Slice meat into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and Add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper. In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside. Heat the wok (or fry pan) on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate. Add remaining 2 tsp of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add 3 Tablespoons soy sauce and red pepper flakes. Stir fry about 30 seconds until slightly thickened. |
Greek Meatball Pitas with Feta
Serves 4 (Real Simple Magazine) What you need: Sauce 1/2 cup plain whole-milk Greek yogurt (about 5 oz) 2 teaspoons fresh lemon juice (from 1/2 lemon) 1 tablespoon finely chopped fresh mint (1 teaspoon dried) 1/4 teaspoons kosher salt Meatballs 1 small red onion 1 1/2 pounds ground lamb (or beef) 3 cloves garlic, finely chopped 1 tablespoon finely chopped fresh mint (1 teaspoon dried) 2 teaspoons ground cumin 1 teaspoon kosher salt For serving 1 seedless English cucumber, thinly sliced 1 tomato, thinly sliced 4 ounces feta cheese, broken into pieces 2 tablespoons olive oil Optional 4 6-in. pitas, warmed and cut in wedges 1/2 onion thinly sliced What to do: Make sauce: stir yogurt, lemon juice, 1 tablespoon mint, and 1/4 teaspoon salt in a small bowl; set aside. Make meatballs: mix lamb, finely chopped onion, garlic, cumin, 1 tablespoons mint and 1 teaspoon salt in a large bowl until well combined. Form into 24 small, oblong meatballs. Heat a large grill pan over medium-high and coat with olive oil. Cook meatballs until browned and a thermometer inserted in thickest portion registers 160°F, turning once halfway through, 7 to 8 minutes. Serving Spread sliced cucumber, tomato, and feta cheese on each plate. Top with meatballs, Drizzle with olive oil or pan drippings. Spoon sauce over meatballs. Serve with sliced onion and pita wedges. |
Chicken Curry
Makes 4 servings What you need: 1 Tablespoon olive oil 1 cup sliced celery (2 large stalks) 1/2 cup thin sliced carrots rounds (1 medium carrot) 1 small onion diced 1 cup milk 2 tablespoons cornstarch 1 cup chicken broth 2 cups diced cooked chicken (2 small breasts) 1/2 teaspoon garlic powder 2 teaspoons curry powder Hot cooked rice, optional 9 oz cooked brown rice (1/3 cup dry) What to do: In olive oil sauté celery, carrots, and onions until tender. Mix milk with cornstarch until smooth. Add broth and mix until smooth. Pour over vegetables. Bring to a boil then simmer on low for 2 minutes or until thickened. Add the garlic powder, curry powder and turkey/chicken. Heat through, stirring occasionally. Serve over rice if desired. |