Skillet Barbecue Shrimp

Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top (less than 10 minutes).  Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice.  Recipe serves 5.

What you’ll need:

  • 3/4 cup fat free Italian dressing
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire ground black pepper blend
  • 1 teaspoon dried rosemary, crushed in your hand
  • 2 pounds large shrimp with tails intact
  • 5 lemon wedges

What you’ll do:

  • In a skillet, combine the dressing, butter, black pepper blend and dried rosemary.
  • Bring to a boil.
  • Add the shrimp, cook 6 minutes or until the shrimp are cooked through.
  • Serve with lemon wedges.

Recipe and image from Oxmoor House.

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Three-Bean Tacos

Taco night gets a hefty dose of protein with this fun meatless recipe that features three different types of beans along with veggies, cheese and spices.  Recipe serves 6.

What you’ll need:

  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned pinto beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 12 taco shells
  • 3/4 cup shredded lettuce
  • 3/4 cup diced tomato
  • 1/2 cup shredded cheese
  • 1/2 cup salsa

What you’ll do:

  • Heat oil in a large nonstick skillet over medium-high heat until hot.
  • Add the onion, bell peppers, chili powder, oregano, cumin and garlic.
  • Saute 2 minutes.
  • Add the chickpeas and beans along with the tomato sauce.
  • Bring to a boil, reduce heat and simmer for 20 minutes or until thick.
  • Prepare the taco shells according to package direction.
  • Spoon 1/4 cup bean mixture into each shell and top as desired.

Recipe and image from Cooking Light.

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Honey-Glazed Pork Chops and Tomato Salad

Using bone-in pork chops makes cooking pork a little more fool-proof – this way you’re less likely to over-cook the chop.  Recipe serves 4 in 30 minutes.

What you’ll need:

  • 2 cups grape tomatoes, halved
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 4 (6-ounce) bone-in pork chops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 3 cups spinach leaves
  • 2 teaspoons balsamic vinegar

What you’ll do:

  • Preheat oven to 425 degrees.
  • Combine the tomatoes, 1 teaspoon oil, thyme, and garlic on a foil-lined baking sheet.
  • Roast for 17 minutes.
  • Combine the honey, cider vinegar and mustard in a bowl, stirring with a whisk.
  • Heat a large skillet over medium-high heat.
  • Add 2 teaspoons oil to the pan, swirling to coat.
  • Sprinkle the pork evenly with salt and pepper.
  • Add pork to the pan and cook 3 minutes on each side or until desired doneness.
  • Remove pork from the pan.
  • Add the chicken broth to the pan and cook for 2 minutes or until reduced by half.
  • Remove from the heat and stir in the honey mixture.
  • Place the tomatoes, spinach and balsamic vinegar in a bowl and toss.
  • Serve the salad with the pork and sauce.

Recipe and image from Cooking Light.

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

Beef, Cheese and Noddle Bake

This macaroni and cheese casserole is packed with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams. Serve with a green veggie or side salad.  Recipe serves 8.

What you’ll need:

  • 1 (8-ounce) package small elbow macaroni (or other small noodle)
  • 1 cup chopped onion
  • 1 cup shredded carrot
  • 2 teaspoons minced garlic
  • 1 pound lean ground beef
  • 1 cup tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup skim milk
  • 2 tablespoons all-purpose four
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups (6 ounces) shredded cheddar cheese

What you’ll do:

  • Preheat the oven to 350 degrees.
  • Cook the pasta according to package directions, omitting the fat and salt.
  • Drain and lightly coat with non-stick cooking spray.
  • Heat a Dutch oven (or large pot) over medium-high heat.
  • Coat the pan with nonstick cooking spray.
  • Add the onion and carrot and saute for 4 minutes.
  • Add the garlic; saute 1 minute.
  • Add the ground beef and cook for 5 minutes or until browned, stirring to crumble.
  • Add tomato sauce, 1/2 teaspoon salt and pepper.
  • Cook for 2 minutes.
  • Add the pasta to the beef mixture, stirring to combine.
  • Spoon the pasta and beef into an 11 x 7 – inch baking dish coated with nonstick spray.
  • Place the milk, flour, nutmeg and 1/2 teaspoon salt in a medium saucepan.
  • Stir with a whisk until well blended.
  • Cook over medium heat 2 minutes or until thickened, stirring constantly with the whisk.
  • Add 1 cup cheese, stirring until smooth.
  • Pour the cheese mixture over the pasta; stir.
  • Top evenly 1/2 cup shredded cheese and bake for 20 minutes.
  • Let stand 5 minutes before serving.

Recipe and image from Cooking Light.

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

Chicken, Rice, and Tropical Fruit Salad

You can serve this salad chilled or at room temperature, depending on your preference. You can also substitute lime juice for lemon.  Recipe serves 4.

What you’ll need:

  • 1 cup uncooked basmati rice
  • 2 cups cubed skinless, boneless rotisserie chicken
  • 1 cup cubed pineapple
  • 1 cup jarred sliced peeled mango, dried and chopped
  • 1/2 cup grapes, halved
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons finely chopped mint
  • 1 1/2 tablespoon lemon juice
  • 1 1/2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 romaine lettuce leaves

What you’ll do:

  • Cook rice according to package directions, omitting the fat and salt.
  • Cool.
  • Combine the rice with the chicken, pineapple, mango, grapes and almonds in a bowl.
  • Combine the mint, lemon juice, oil, salt and pepper in a small bowl, stirring with a whisk.
  • Drizzle the dressing over the rice mixture, tossing to coat.
  • Cover and chill.
  • When ready to serve, spoon 1 1/2 cups of the rice and fruit mixture on each lettuce leaf.

Recipe and image from Cooking Light.

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Okra, Corn, and Jalapeno Salsa Skillet

Using in-season produce, this salsa is great over grilled chicken or pork or with baked tortilla chips. Recipe serves 8 but doubles easily for a crowd.

What you’ll need:

  • 1 tablespoon canola oil
  • 1 cup fresh yellow corn kernels (about 2 ears)
  • 1 pound okra, cut into 1/2-inch pieces (about 3 1/2 cups)
  • 1 cup chopped fresh spinach
  • 1/4 cup bottled pickled jalapeno pepper slices
  • 3/4 cup chopped tomato (about 1 medium)
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

What you’ll do:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add the corn; saute 3 minutes.
  • Add the okra, saute 3 minutes.
  • Stir in the jalapeno and spinach; cook 2 minutes.
  • Remove from heat and add the remaining ingredients.

Recipe and image from Cooking Light.

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