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!

Chili-Cheese Mac

Meat, cheese and pasta – what’s not to love?  This comforting dinner will please both kids and adults.  Recipe serves 6 in under 30 minutes.

What you’ll need:

  • 1 teaspoon canola oil
  • 3/4 pound lean ground beef
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 2 cups beef broth
  • 1 cup water
  • 1 (10-ounce) can mild diced tomatoes with green chiles, undrained
  • 8 ounces uncooked elbow macaroni
  • 1/2 cup fat-free milk
  • 4 ounces cream cheese
  • 4 1/2 ounces cheddar cheese, shredded

What you’ll do:

  • Heat a Dutch oven (or large saucepan) over medium-high heat.
  • Add oil.
  • Add the beef, garlic powder, coriander, cumin and chili powder.
  • Cook for 3 minutes.
  • Add the broth, tomatoes and water; bring to a boil.
  • Stir in the macaroni.
  • Cover and cook 10 minutes or until the macaroni is done.
  • Heat the milk and cream cheese in a saucepan over medium heat.
  • Cook 4 minutes or until the cheese melts, stirring frequently.
  • Remove from heat.
  • Stir in the cheddar.
  • Add the cheese sauce to the macaroni mixture and toss to coat.

Recipe and image from Cooking Light.

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

Chicken with Cider and Bacon

Apple cider and bacon give this easy sauce a salty, tangy-sweet flavor that’s hard to resist. In fact, you might want to double the amount of sauce so you’ll have a little extra to spoon over rice. Pounding the chicken into thinner pieces helps decrease the cooking time.  Recipe serves 4.

What you’ll need:

  • 4 (6-ounce) boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bacon slices, chopped
  • 1/4 cup minced fresh onion
  • 3/4 cup unsweetened apple cider
  • 1/2 cup chicken broth

What you’ll do:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a mallet or rolling pin.
  • Sprinkle the chicken with salt and pepper.
  • Cook bacon in a large nonstick skillet over medium heat until crisp.
  • Remove the bacon from the pan.
  • Add the chicken to the drippings in the pan; cook for 6 minutes each side or until done.
  • Remove the chicken from the pan and keep warm.
  • Add the onion to the pan and cook for 2 minutes or until tender.
  • Add the cider and broth; bring to a boil and scrape the pan to loosen to browned bits at the bottom.
  • Cook until thickened, about 5 minutes.
  • Stir in the cooked bacon and serve the sauce over the chicken.

Recipe and image from Cooking Light.

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

White Bean and Pumpkin Hummus

This fall-inspired dip is perfect for a snack or as an appetizer.  Serve with pita chips.  Recipe serves 12.

What you’ll need:

  • 1 cup canned pumpkin puree
  • 2 tablespoons tahini (sesame seed paste) – or use more olive oil
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • 1 (15-ounce) can white beans, rinsed and drained
  • 2 garlic cloves, chopped

What you’ll do:

  • Place all the ingredients in a food processor and process until smooth.
  • Serve with pita chips.

Pork Chops with Roasted Apples and Onions

This comforting dinner is bursting with fresh flavors.  Serve with a side of green beans.  Recipe serves 4.

What you’ll need:

  • 2 1/2 teaspoons canola oil
  • 1 1/2 cups frozen pearl onions, thawed
  • 2 cups Gala apple wedges
  • 1 tablespoon butter
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 bone-in center-cut pork chops (about 1/2-inch thick)
  • 1/2 cup chicken broth
  • 1/2 teaspoon all-purpose flour
  • 1 teaspoon cider vinegar

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Heat a large oven-proof skillet over medium-high heat.
  • Add 1 teaspoon of oil to the pan and swirl.
  • Pat the onions dry with a paper towel.
  • Add onions to the pan and cook for 2 minutes, stirring once.
  • Add the apple to the pan and place in the oven.
  • Bake for 10 minutes or until the apples and onions are tender.
  • Remove and stir in 2 teaspoons of butter, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat another large skillet over medium-high heat.
  • Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add 1 1/2 teaspoons of oil to the pan.
  • Add pork to the pan and cook 3 minutes per side or until desired degree of doneness.
  • Remove the pork from the pan and keep warm.
  • Combine the broth and the flour in a small bowl, stirring with a whisk.
  • Add the broth mixture to the pan; bring to a boil, and using a whisk, loosen the brown bits on the bottom of the pan.
  • Cook 1 minute.
  • Stir in the vinegar and the remaining teaspoon of butter.
  • Serve the sauce with the pork and apple mixture.

Recipe and image from Cooking Light.

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