Ham and Swiss Loaded Potatoes

Piled high with ham, cheese, and sour cream, this filling dish is a great way to use up extra ham from Easter.  Using a microwave to cook the potatoes first saves more than an hour of baking time.  Recipe serves 4.

What you’ll need:

  • 4 baking potatoes (about 1 1/2 pounds)
  • 1 cup diced ham
  • 1 cup shredded Swiss cheese
  • 1/2 cup thinly sliced green onions
  • 1/2 cup fat-free sour cream (or Greek yogurt)
  • 1/4 teaspoon pepper

What you’ll do:

  • Pierce the potatoes with a fork and arrange in a circle on paper towels in the microwave.
  • Microwave on high for 16 minutes or until done, rearranging the potatoes after 8 minutes.
  • Let stand 5 minutes.
  • Preheat the broiler.
  • Cut each potato in half lengthwise; scoop out the pulp, leaving a 1/4-inch “shell” around the edges.
  • Combine the potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream and pepper.
  • Spoon the potato mixture into the shells.
  • Sprinkle 1/2 cup cheese and the remaining green onions over the potatoes.
  • Place the potatoes on a baking sheet and broil 4 minutes or until golden.

Recipe and image from Cooking Light.

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

Lemon-Basil Orzo with Parmesan

Just 6 ingredients are all you need to make this fresh pasta side. The lemon and basil brighten the dish making it perfect for a spring gathering.  Recipe serves 4.

What you’ll need:

  • 3/4 cup uncooked orzo
  • 2 teaspoons olive oil
  • 2 teaspoons grated lemon rind
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What you’ll do:

  • Cook the orzo according to package directions, omitting the added fat and salt.
  • Drain.
  • While the orzo cooks, heat oil in a medium nonstick skillet over medium-high heat.
  • Add the lemon rind and the garlic and saute for 1 minute.
  • Remove from the heat.
  • Add the orzo, basil, Parmesan, salt and pepper.
  • Toss well and serve immediately.

Recipe and image from Oxmoor House.

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

Turkey Fried Rice

Chock-full of colorful veggies, this dish gets a boost from hoisin sauce and rice vinegar.  Recipe serves 4.

What you’ll need:

  • 3/4 cup long-grain white rice
  • 2 tablespoons canola oil
  • 1/2 pound ground turkey
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 4 green onions, sliced
  • 1 cup frozen peas
  • 1 cup snow peas, halved
  • 4 carrots, sliced
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar

What you’ll do:

  • Cook the rice according to package directions.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the turkey, garlic, ginger and half of the green onions, breaking up the meat with a spoon.
  • Cook until browned, 3-5 minutes.
  • Add the cooked rice, frozen peas, snow peas, carrots, hoisin sauce and rice vinegar to the turkey mixture and cook until heated through, 2-3 minutes.
  • Top with the remaining scallions.

Recipe and image from Real Simple.

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

Pimiento Cheese Deviled Eggs

With Easter coming up, you may have some hard boiled eggs that need to be used up.  This recipe is a spin on the classic deviled egg and is a perfect appetizer or addition to brunch.  Recipe makes 12 eggs.

What you’ll need:

  • 1 dozen hard boiled eggs
  • 1/4 cup finely chopped bottled roasted red bell peppers
  • 1/4 cup canola mayonnaise
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 ounce shredded white cheddar cheese
  • 2 tablespoon chopped toasted pecans

What you’ll do:

  • Peel the hard boiled eggs.
  • Slice in half and remove the yolks.
  • Mash the yolks in a bowl.
  • Stir in the roasted red peppers, mayonnaise, hot sauce, Worcestershire sauce, salt, pepper and cheese.
  • Evenly divide the yolk mixture among the egg white halves.
  • Top with chopped pecans.

Recipe and image from Cooking Light.

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

Mini Bacon and Egg Tarts

Perfect for a breakfast-for-dinner meal or for brunch.  Feel free to omit the green onions if you’re not a fan – though they add color and flavor.  Recipes serves 4.

What you’ll need:

  • 8 (1-ounce) slices of whole-gran bread, crusts removed
  • cooking spray
  • 1/2 cup milk
  • 4 large eggs, lightly beaten
  • 2 tablespoons chopped green onion
  • 2 slices bacon, cooked and crumbled
  • 1/2 cup shredded cheddar

What you’ll do:

  • Preheat the oven to 425 degrees.
  • Lightly coat both sides of the bread with cooking spray.
  • Press each slice of bread into the cup of a muffin tin.
  • Bake for 10 minutes or until lightly toasted.
  • Cook slightly.
  • Reduce the oven temperature to 350 degrees.
  • Meanwhile, Combine the milk and eggs, whisking.
  • Divide the egg mixture among the bread cups.
  • Sprinkle evenly with onions and bacon.
  • Top each with 1 tablespoon of cheese.
  • Bake for 15 minutes or until set.

Recipe and image from Cooking Light.

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

Crispy Buttermilk Chicken

Marinating chicken breasts for four hours yields tender, flavorful results. Sautéing the chicken seals the juices and develops a nice crispy crust just before transferring to the oven.  Recipe serves 4.

What you’ll need:

  • 4 (6-ounce) boneless, skinless chicken breast halves
  • 1 3/4 cup whole buttermilk
  • 1 large egg
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 teaspoons black pepper
  • 1 teaspoon celery salt
  • 2 tablespoons canola oil

What you’ll do:

  • Place chicken in a zip-top plastic bag.
  • Combine the buttermilk, egg, 1/4 teaspoon onion powder and 1/4 teaspoon ground red pepper.
  • Add the buttermilk mixture to the bag with the chicken.
  • Seal and marinate for 4 hours in the refrigerator.
  • Preheat oven to 425 degrees.
  • Remove the chicken from the bag and discard the marinade.
  • Sprinkle salt over chicken.
  • Combine 1/2 teaspoon onion powder, 1/4 teaspoon ground red pepper, flour, black pepper and celery salt in a shallow dish.
  • Dredge the chicken in the mixture and then place on a wire rack.
  • Heat a large oven-safe skillet over medium-high heat.
  • Add the oil.
  • Add the chicken and saute for 4 minutes.
  • Turn the chicken over and place the entire skillet in the oven.
  • Bake for 10 minutes.

Recipe and image from Cooking Light.

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