Farfalle with Sausage, Cannellini Beans, and Kale

Shave Parmesan cheese on top of this rustic pasta dish full of sun-dried tomatoes, turkey sausage and kale (a power-house of nutrients!).  Makes 6 servings.

What you’ll need:

  • 8 ounces uncooked farfalle pasta (bow-tie pasta)
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1 1/2 cups chopped onion
  • 8 ounces hot Italian turkey sausage
  • 6 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 1 (14-ounce) can fat-free chicken broth
  • 1 (16-ounce) package kale
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/4 cup shaved Parmesan cheese

What you’ll do:

  • Cook pasta according to the package directions (without adding fat or salt).
  • Reserve 1 cup of cooking water.  Drain; keep warm.
  • Drain tomatoes over a small bowl.
  • Reserve 2 teaspoons of the oil.  Slice the tomatoes.
  • Heat a large deep skillet over medium heat.
  • Add sliced tomatoes, 2 teaspoons tomato oil, onion and sausage to the pan; cook 10 minutes or until sausage is browned, stirring to crumble.
  • Add garlic to the pan; cook 1 minute.
  • Add seasoning, pepper and broth to pan.
  • Stir in the kale; cover and simmer 5 minutes or until the kale is tender.
  • Stir in pasta, 1 cup reserved cooking water and beans.

Recipe and image from myrecipes.com

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

Advertisements

Chicken Sauteed with Apples

Nothing could be more comforting than baked apples and chicken.  This recipe is great since apples are at peak.  Pick firm apples, such as Braeburns for the best results.  Serves 4.

What you’ll need:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 firm apple, cored, halved and cut into 1/2-inch slices
  • 1 cup apple juice
  • 1 large onion, thinly sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • salt
  • pepper
  • 2 tablespoons Dijon mustard.

What you’ll do:

  • Place each chicken breast half between 2 sheets of wax paper.
  • Pound with a meat mallet (or rolling pin) until about 3/4 inch thick.
  • Heat the oil in a large skillet over medium-high heat.
  • Saute the chicken until golden, about 3 minutes per side.
  • Add the apple slices, juice, onion, garlic, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Simmer, covered, 6-8 minutes or until the chicken is fork-tender.
  • Remove the chicken, apple slices and onion to a serving platter and keep warm.
  • Bring the sauce the a boil for about 5 minutes or until slightly reduced.
  • Whisk in the mustard.
  • Pour the sauce over the chicken and serve.

Tip:  If you want to, buy thin-sliced chicken and you can skip the first 2 steps.  But remember, this swap may cost more money.

Recipe and image from Real Simple.

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

Spinach-and-Feta Potatoes

Spuds are the star in tonight’s dinner.  This meatless-Monday meal is full of flavor.  Add some fresh fruit on the side for a little something sweet.  Serves 4.

What you’ll need:

  • 4 baking potatoes
  • 1 1/2 tablespoons olive oil
  • 1/2 pound mushrooms, sliced
  • 8 cups chopped spinach
  • 1 tablespoon white wine vinegar
  • 8 ounces feta cheese, crumbled
  • 3 tablespoons pine nuts*
  • 1 tablespoon chopped dill
  • Salt and pepper
  • 2 tablespoons butter

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Bake potatoes for 50 minutes or until cooked through.
  • Meanwhile, in a large skillet, heat one tablespoon of oil over medium-high heat.
  • Add the mushrooms and cook, stirring occasionally, about 5 minutes.
  • Transfer to a large bowl.
  • Add the remaining 1/2 tablespoon of oil to the skillet; add the spinach and cook until wilted.
  • Stir in the vinegar and cook for 1 minute.
  • Add the spinach to the mushrooms.  Add the feta and stir until mostly melted.
  • Stir in the pine nuts and the dill; season with salt and pepper.
  • Cut a deep “X” into the top of each potato and squeeze together to open.
  • Add 1/2 tablespoon of butter to the top of each and stuff each with the mushroom-spinach mixture.

* Pine nuts stay fresh longer if you store them in the freezer.

Recipe and image from Rachael Ray magazine.

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

 

Curried Turkey, Spinach and Cashew Salad

Need a way to revamp all your left-over turkey?  This recipe takes leftovers and gives them a make-over.  Curry is the star of this recipe along with golden raisins and cashews.

What you’ll need:

  • 1/4 cup plain fat-free Greek yogurt
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups baby spinach
  • 2 cups chopped cooked skinless turkey (white and dark meat)
  • 1/2 cup coarsely chopped roasted, salted cashews
  • 1/2 cup golden raisins
  • 1/2 cup thinly sliced red onion

What you’ll do:

  • Whisk together the yogurt, water, olive oil, curry powder, honey, salt and pepper in a large bowl.
  • Add the spinach, turkey, cashews, raisins and red onion.
  • Toss and serve.

Recipe and image from Cooking Light.

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

 

ABC Sandwich

Apple, Bacon, and Cheese.  This 5-ingredient sandwich will make tonight’s dinner a breeze.  Tomorrow’s Thanksgiving, so take it easy tonight.  Serve with pretzels and raw veggies.  Makes 2 sandwiches (but can easily be multiplied to feed your whole family…including visitors).

What you’ll need:

  • 4 slices of center-cut bacon
  • 4 slices whole-wheat bread
  • 2 tablespoons Dijon mustard
  • 1/2 cup shredded cheddar cheese*
  • 1 Granny Smith apple, cored and sliced

What you’ll do:

  • In a medium skillet, cook the bacon over medium heat until crisp.**
  • Drain on a paper towel.
  • Toast the bread, if desired.
  • Spread the mustard on 2 slices of bread.
  • Top with cheese, bacon and apple plus the other piece of bread.

*Sliced cheddar would work, too.

**If you’re feeding a lot of mouths, make your life easier by cooking the bacon in the oven.  350 degrees until crisp.  Not only does the fat drip off but it’s easier to clean than your stove-top.

Recipe and image from Rachael Ray magazine.

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

Cheddar Chicken

This 5-ingredient (not counting salt and pepper) cheesy-chicken main dish will make any kid happy.  Serve with wild rice and green beans for a complete meal.  Recipe serves 4.

What you’ll need:

  • 16 buttery crackers (like Ritz), crushed (about 3/4 cup)
  • 6 ounces sharp cheddar (shredded)
  • 1 garlic clove, finely chopped
  • salt
  • pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • 4 tablespoons butter, melted

What you’ll do:

  • Preheat the oven to 350 degrees.
  • In a bowl, combine the crushed crackers, cheese, garlic, and 1/4 teaspoon each of salt and pepper.
  • Dip the chicken in the melted butter, then into the cracker mixture, pressing gently to get the crumbs to stick.
  • Place the chicken on a foil-lined baking sheet sprayed with non-stick cooking spray.
  • Sprinkle any remaining cracker and cheese mixture on the chicken and drizzle with any remaining butter.
  • Bake until the chicken is golden brown, about 25 to 30 minutes.

Recipe and image from Real Simple.

 

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