Spinach and Ham Stuffed Potatoes

Everyone loves potatoes.  Serve this easy dinner with a salad.  Recipe makes 4 servings.

What you’ll need:

  • 4 (8-ounce) baking potatoes
  • 2 tablespoons water
  • 1 (5-ounce) bag spinach
  • 2 tablespoons plain Greek yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces diced ham, about 1/2 cup
  • 1/2 cup shredded cheese
  • 1/4 cup chopped green onions

What you’ll do:

  • Pierce the potatoes liberally with a fork.
  • Microwave on HIGH for 14 minutes.
  • Remove the potatoes from the microwave and let cool for 10 minutes
  • While the potatoes cool, bring the water to a simmer in a large skillet over medium-high heat.
  • Add the spinach and cook 2 minutes, stirring until wilted.
  • Cool for 5 minutes.
  • Place spinach in a paper towel and squeeze out any excess water.
  • Chop spinach.
  • Cut 1/3 off of each potato lengthwise.
  • Remove the insides of the potato, leaving a 1/8-inch shell.
  • Combine the potato insides with the yogurt, salt, pepper, ham, cheese and spinach in a large bowl, stirring.
  • Evenly fill the potato shells with the mixture.
  • Sprinkle with green onions before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Peanut Chicken Noodle Soup

Thai night!  Recipe serves 6.

What you’ll need:

  • 6 ounces uncooked spaghetti noodles
  • 1/2 cup chicken broth
  • 3 tablespoons peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (13.5 ounce) can lite coconut milk
  • 3 cups shredded rotisserie chicken
  • 3 cups thinly sliced napa cabbage
  • 1/4 cup fresh cilantro
  • 1 small serrrano chile, thinly sliced (optional)
  • 2 tablespoons Sriracha (optional)

What you’ll do:

  • Cook the noodles according to package directions.
  • Before draining, reserve 2 cups of the cooking liquid.
  • Heat the chicken broth, peanut butter, salt and pepper, and coconut milk over medium-low heat.
  • Add the leftover cooking liquid (2 cups from noodles) and the shredded chicken to the milk mixture.
  • Cook 3 minutes or until chicken is warmed.
  • Add the noodles and cabbage and cook 2 minutes.
  • Sprinkle with the cilantro and serrano.
  • Serve with the Sriracha on the side.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Barbecue Turkey Meatballs

A side of mashed potatoes is perfect at catching the sauce from the meatballs.  Recipe serves 4.

What you’ll need:

  • 2 tablespoons dark brown sugar
  • 2 1/2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoons ground cloves
  • 1 (14.5 ounce) can diced tomatoes with green chiles
  • 1 1/4 pounds lean ground turkey
  • 3 tablespoons breadcrumbs
  • 1 tablespoon chili powder

What you’ll do:

  • Place the brown sugar, vinegar, cumin, paprika, ground cloves and tomatoes in a blender.
  • Blend until smooth.
  • Combine the turkey, breadcrumbs, and chili powder in a large bowl.
  • Shape into 16 meatballs, using wet hands.
  • Heat a large skillet over medium-high heat.
  • Lightly coat with nonstick cooking spray.
  • Add the meatballs and cook for 2 minutes, turning to brown all sides.
  • Add the tomato mixture to the pan; bring to a simmer.
  • Cover, reduce the heat and simmer for 6 minutes or until the meatballs are done.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Corn and Chile Quesadillas

Cheesy quesadillas take no time to prepare.  Serve with some cut up fruit on the side.  Recipe serves 4.

What you’ll need:

  • 2 teaspoons olive oil
  • 1 cup thinly sliced mushrooms
  • 1 cup frozen whole-kernel corn, thawed
  • 1/4 cup chopped canned green chiles
  • 1/4 cup chopped green onions
  • 1/8 teaspoon pepper
  • 4 (8-inch) flour tortillas
  • 1 cup shredded cheddar
  • 1/2 cup salsa

What you’ll do:

  • Preheat oven to 200 degrees.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add mushrooms and saute for 2 minutes.
  • Add the corn, onions, green chiles and pepper; saute 2 minutes.
  • Place the mixture in a bowl.
  • Wipe the pan clean.
  • Place about 1/4 cup  mushroom mixture and 1/4 cup shredded cheese over half of a tortilla.
  • Repeat procedure with all tortillas.
  • Heat pan over medium heat.
  • Coat the pan with cooking spray.
  • Place one tortilla in the pan; cook 2 minutes or until the bottom is golden.
  • Fold the tortillas in half and place on a baking sheet.
  • Place the baking sheet in the oven to keep warm.
  • Repeat the procedure with the remaining tortillas.
  • Cut each quesadilla into wedges and serve with salsa.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Turkey Meatball Reuben Sub

Quick and easy but totally crave-worthy.  Recipe makes 4 sandwiches.

What you’ll need:

  • 2 teaspoons paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon minced garlic
  • 3/4 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound ground turkey
  • 4 (3-ounce) whole wheat sub rolls
  • 1 1/3 cups packaged coleslaw
  • 1/4 cup reduced-fat Thousand Island dressing
  • 4 (1-ounce) slices Swiss cheese

What you’ll do:

  • Preheat the oven broiler.
  • Combine 1 1/2 teaspoons paprika, coriander, garlic, pepper, sugar, salt, ground red pepper and turkey in a large bowl.
  • Shape into 16 meatballs (about 1 heaping tablespoon each).
  • Place meatballs on a broiler pan coated with nonstick cooking spray.
  • Broil for 8 minutes or until done, turning once.
  • While the meatballs cook, hollow out the bread, leaving a 1/2-inch shell.  (Reserve the bread for another use – like bread crumbs!)
  • Combine the coleslaw, dressing and 1/2 teaspoon paprika.
  • Arrange 4 meatballs and 1 slice of cheese on the inside of each roll.
  • Place under the broiler for 1 minute or until the cheese melts.
  • Divide the slaw among sandwiches.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!