Chicken and Bell Pepper Saute

Not only is this dinner quick and easy, but it’s also kid friendly.  Serve on top of a bed of rice or couscous.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup sliced bell pepper (orange, red or yellow)
  • 1 tablespoon chopped fresh oregano
  • 2 garlic cloves, minced
  • 1 1/2 cups chopped tomato
  • 1/4 cup chicken broth
  • 1 1/2 ounces pitted green olives, sliced
  • 1 ounce crumbled feta (about 1/4 cup)

What you’ll do:

  • Heat a large skillet over medium-high heat.
  • Add the oil; swirl to coat.
  • Sprinkle the chicken with salt and pepper and add to the pan.
  • Cook the chicken for 7 minutes or until done, stirring occasionally.
  • Remove the chicken from the pan.
  • Add the bell pepper, oregano and garlic to the pan.
  • Saute for 2 minutes.
  • Stir in the chicken, tomatoes and stock.
  • Cook for one minute.
  • Sprinkle with olives and feta before serving.

Recipe and image from Cooking Light.

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

White Bean and Pumpkin Hummus

Pumpkins aren’t just for carving.  This lightly sweet and smoky take on hummus is the perfect snack or appetizer for any autumn gathering.  Recipe makes 12 servings.

What you’ll need:

  • 3 (6-inch) whole-wheat pitas, each split in half to form 2 rounds
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie mix)
  • 2 tablespoons tahini
  • 2 1/2 tablespoons of lemon juice
  • 1 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoons smoked paprika
  • 1 (15-ounce) can white beans, rinsed and drained
  • 2 garlic cloves, chopped

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Lightly brush the “rough sides” (what was the inside) of the pitas with olive oil.
  • Sprinkle with salt.
  • Cut each pita half into 8 wedges.
  • Arrange the wedges on a single layer on baking sheets.
  • Bake for 5 minutes; rotate the pans and bake 5 more minutes or until golden and crisp.
  • While the chips bake, place the pumpkin puree and the remaining ingredients in a food processor (or blender) and process until smooth, about 30 seconds.
  • Serve the pumpkin dip with the pita chips.

Recipe and image from Cooking Light.

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

Thai Beef Rolls

These wrap sandwiches take only minutes to prepare – making them perfect for lunch or dinner.  Recipe makes 4 wraps.

What you’ll need:

  • 1 1/2 tablespoons lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons fish sauce
  • 3/4 teaspoon sugar
  • 4 (8-inch) whole-grain tortillas
  • 2 cups lettuce leaves
  • 12 ounces thinly sliced deli roast beef
  • 1/2 cup shredded carrots
  • 1/4 cup chopped mint

What you’ll do:

  • Combine the lime juice, oil, ginger, garlic, fish sauce and sugar in a small bowl, stirring with a whisk.
  • Brush each tortilla lightly with 2 teaspoons of the lime juice mixture.
  • Arrange 1/2 cup lettuce on each tortilla and top with 3 ounces of the deli meat.
  • Combine the carrots and mint.
  • Combine about 3 tablespoons of the carrot-mint mixture on top of the meat.
  • Drizzle each with about 1 tablespoon of the remaining lime mixture.
  • Roll and serve.

Recipe and image from Cooking Light.

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

Grilled Stuffed Portobello Mushrooms

When trying to add a few meatless meals into the rotation, mushrooms are a great option.    Recipe serves 4, as a side dish.

What you’ll need:

  • 2/3 cup chopped tomato
  • 1/4 cup shredded mozzarella
  • 1 teaspoon olive oil
  • 1/8 teaspoon dried rosemary (or 1/2 teaspoon fresh)
  • 1/8 teaspoon black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons lemon juice
  • 2 teaspoons soy sauce
  • 2 teaspoons minced parsley (optional)

What you’ll do:

  • Prepare the grill.
  • In a small bowl, combine the tomato, cheese, 1/2 teaspoon olive oil, rosemary, pepper and garlic.
  • Remove the brown gills from the undersides of the mushrooms using a spoon and discard gills.
  • Remove the stems and discard.
  • Combine 1/2 teaspoon oil, juice and soy sauce in a small bowl.
  • Brush the oil and juice mixture over both sides of the mushroom caps.
  • Place on the grill, stem side down, and grill for 5 minutes on each side.
  • Spoon 1/4 cup tomato mixture into each mushroom cap.
  • Cover and grill for 3 minutes or until the cheese has melted.
  • Sprinkle with parsley before serving.

Recipe and image from Cooking Light.

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