Dinner
HAVEN’T MADE THIS YET
INGREDIENTS:
1/2 c. low-sodium chicken broth
1/3 c. low-sodium soy sauce
1/4 c. brown sugar
2 cloves garlic, minced
Juice of 1 lime
1 lb. flank steak
1 tbsp. sesame oil
1 head broccoli florets
kosher salt
Freshly ground black pepper
Sesame seeds, for garnish
Cooked rice, for serving
DIRECTIONS:
In a medium bowl, combine chicken broth, soy sauce, brown sugar, garlic, and lime juice.
Heat a large skillet over high heat. Rub steak with oil and add to skillet. Sear 3 minutes per side, then transfer to a cutting board and slice.
Add sauce to skillet and deglaze pan, then add broccoli. Return steak to skillet and let simmer in sauce. Season generously with salt and pepper.
Garnish with sesame seeds and serve with rice.
*Found on Delish.com*
Tags: Delish.com
I WANT TO TRY THIS!!
INGREDIENTS:
2 cups corn
2 cups whole milk
1 tablespoon butter
1 tablespoon flour
Salt
1 cup heavy cream
1 cup grated Swiss cheese
Italian bread
½ cup grated Parmesan cheese
DIRECTIONS:
In a blender, mix the corn with the milk. Sift the mixture and set it aside.
In a saucepan, over low heat, melt the butter, the flour and the corn mixture, stirring constantly.
Season with salt.
Add the cream and Swiss cheese. Turn off the heat and set aside.
With the help of a knife, open the bread and remove the crumb.
Pour the corn cream inside the bread, top with Parmesan cheese and bake at 350ºF for 10 minutes or until golden brown.
*Found on Tastemade.com*
Tags: Tastemade.com
Ingredients
4 cups chopped peeled sweet potatoes (about 1 1/4 pounds)
1/4 cup 2% reduced-fat milk
3/4 teaspoon ground coriander, divided
3/4 teaspoon ground cumin, divided
1/2 teaspoon kosher salt, divided
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Dash of ground red pepper
1/2 cup bottled roasted red bell peppers, rinsed and drained
3 tablespoons olive oil, divided
2 tablespoons unsalted almonds
1 garlic clove
4 (6-ounce) bone-in center-cut loin pork chops
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Preparation
1. Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender. Drain. Combine potatoes, milk, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt, cinnamon, allspice, and ground red pepper in a medium bowl; mash to desired consistency with a potato masher.
2. Combine remaining 1/4 teaspoon coriander, remaining 1/4 teaspoon cumin, bell peppers, 2 tablespoons oil, almonds, and garlic in the bowl of a mini food processor; process until smooth.
3. Sprinkle pork with remaining 1/4 teaspoon salt, sugar, and black pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Serve pork with mashed potatoes and bell pepper sauce.
Nutritional Information
Amount per serving
Calories 467 Fat 21 g Satfat 4.3 g Monofat 12 g Polyfat 2.6 g Protein 36 g Carbohydrate 32 g Fiber 5 g Cholesterol 101 mg Iron 2 mg Sodium 443 mg Calcium 108 mg
*Found in Cooking Light March 2015*
Tags: Cooking Light
INGREDIENTS:
2 Tbsp olive oil
3 large onions, diced
2 green bell peppers, diced
4 celery stalks, diced
4 cloves garlic, minced
1 (16 oz) can crushed tomatoes
2 (14 1/2 oz) cans reduced-sodium chicken broth
Bay leaf
1/2 tsp. ground cumin
1/2 tsp. dried thyme leaves
1/2 tsp. ground cayenne
1/2 tsp. hot sauce
1 tsp. browning sauce (Kitchen Bouquet brand)
2 cups long grain white rice
1 12/2 lbs. boneless chicken breasts, cut into bite sized pieces
3/4 lb. andouille sausage, cut into 1/2 inch thick half moons
DIRECTIONS:
Warm the oil in a large stockpot over medium-high heat. Add the onions, peppers, celery and saute until they are soft and tender, about 10 minutes. Stir in the garlic and cook for 5 minutes more.
Stir in the tomatoes, broth, bay leaf, cumin, thyme, cayenne, hot sauce, and browning sauce and bring the mixture to a boil. Add the rice, chicken, and sausage, cover the pan, and reduce the heat to medium-low. Cook the jambalaya until almost all the liquid is absorbed, about 30 minutes. Stir it occasionally to keep the rice from sticking to the bottom of the pot.
Remove the pot from the heat and let the jambalaya stand until all the liquid is completely absorbed, about 10 minutes. Remove the bay leaf and serve.
*Found in Family Fun Magazine*
INGREDIENTS:
1/2 Tbsp butter
1/2 Tbsp olive oil
1 large onion, chopped
2 celery stalks, chopped
1/2 green bell pepper, chopped
3 tsp. minced garlic
1/4 cup flour
1 cup reduced-sodium chicken broth
1 (14 1/2 ounce) can petite diced tomatoes
1/2 tsp. dried thyme leaves
1/8 teaspoon ground cayenne
1/4 tsp. salt
1/2 tsp. paprika
1/2 tsp. oregano
6 drops hot sauce
1 pound peeled, deveined shrimp
2 Tbsp fresh chopped parsley
4 cups hot cooked rice, white or brown
DIRECTIONS:
In a large frying pan, heat the butter and oil over medium-high heat. Add the onions, celery, bell pepper, and garlic and saute until they are soft and tender, about 8 minutes.
Stir int he flour until it is heated through, about 1 minute. Gradually pour in the broth in increments, stirring after each addition, until the mixture has thickened. Add the tomatoes, thyme, cayenne, salt, paprika, oregano, and hot sauce, reduce the heat to medium, stirring occasionally.
Stir in the shrimp and parsley and cook the etouffee until the shrimp is no longer pink, 3 to 5 minutes. Serve over hot rice.
*Found in Family Fun Magazine*
In a large
INGREDIENTS:
1 lb.boneless skinless chicken breasts, cut into strips
1/3 cup fat-free reduced-sodium chicken broth
1/4 tsp.garlic powder
1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
2 cups grape tomatoes
2 cups hot cooked farfalle (bow-tie pasta)
12 fresh basil leaves, torn
DIRECTIONS:
Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 min.
Add cooking creme and tomatoes; cook and stir 3 min.
Stir in pasta. Top with basil.
Kraft Kitchens Tips: Substitute 1 lb. uncooked peeled deveined medium shrimp for the chicken. Prepare as directed, reducing cooking time to 2 to 3 min. or until pink. Omit broth. Substitute 1 large tomato, chopped, for the grape tomatoes.
*Found on KraftRecipes.com*
Tags: Chicken, KraftRecipes.com, Pasta
INGREDIENTS:
6 ounces garlic-flavored croutons
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 tsp. ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 Tbsp. honey
DIRECTIONS:
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
*Found on FoodNetwork.com*
Tags: Beef, Foodnetwork.com
INGREDIENTS:
Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup plain yogurt
1/4 cup sour cream
2 Tbsp. chopped fresh parsley
2 tsp. lemon juice
1/4 tsp. ground cumin
Chicken:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tsp. vegetable oil
2 Tbsp. water
Fresh parsley, if desired
DIRECTIONS:
In medium bowl, mix all sauce ingredients. Cover; refrigerate until serving time.
Sprinkle both sides of chicken with salt and cinnamon. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 12 minutes, turning occasionally, until golden brown. Reduce heat to low; add water. Cover; cook 2 to 3 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F).
Serve chicken with yogurt sauce. Garnish with parsley.
To easily seed the cucumber, cut in half lengthwise and run a small spoon down each half to remove seeds.
Try Greek plain yogurt in place of the regular yogurt; the sauce will be a bit thicker.
*Found on Pillsbury.com*
Tags: Chicken, Pillsbury.com
This is a delicious and easy Pakistani recipe.
INGREDIENTS:
1.5 lbs lean ground sirloin
1 cup chopped onions
2 cups canned crushed tomatoes
1 cup frozen peas
1 cup diced potatoes
1/2 tsp. each cinnamon, tumeric, ginger
1 Tbsp curry powder
salt and pepper to taste
DIRECTIONS:
Brown ground sirloin in pan with onions until browned.
Add tomatoes, peas, potatoes and spices along with salt and pepper to taste.
Bring to a simmer and cook for 25 mintues.
Add water if it becomes too thick. It should have the consistency of chili.
Serve over brown rice or whole wheat couscous.
Number of Servings: 6
*Found on SparkPeople.com (User QUILTBUGJ)*
Tags: Beef, SparkPeople.com
INGREDIENTS:
Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
1 can corn, drained
1 can green beans or pea (your choice), drained
1-3 carrots sliced and steamed (not super soft, b/c it will cook in oven some too)
1 small white potato, peeled, diced and steamed with carrots(optional)
DIRECTIONS:
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
Steam carrots and potatoes for a few minutes.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and all mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
*Found on Pillsbury.com and modified to the way I like it*
Tags: Chicken, Pillsbury.com