Cowboy Quiche

Quiche is a great way to add veggies and protein into your diet.  This quiche is taken to the next level with the addition of bacon, caramelized onion and spinach.    With a side of fruit, you’ve got yourself a well-balanced dinner in no time.  Serves 6-8.

What you’ll need:

  • 1 store-bought pie crust (not baked)
  • 5 strips of bacon (center-cut is the leanest cut)
  • 1 sweet onion
  • 4 ounces sliced baby bella mushrooms
  • 1 package frozen spinach, thawed and squeezed of excess water
  • 4 eggs
  • 2 tablespoons milk
  • 1 teaspoon ground pepper
  • red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese

What you’ll do:

  • Preheat the oven to 350 degrees.
  • Bake the crust for 15 minutes (if you buy a pre-baked crust, skip this step).
  • Crisp the bacon over medium-high heat.  Remove from skillet.  Chop into bacon bits.
  • Saute the onions in the same pan as the bacon was cooked until tender.
  • Add in the mushrooms and cook until slightly caramelized.
  • In a large bowl, combine the bacon bits, onions, mushrooms and spinach.
  • In a separate bowl, beat the eggs, milk and pepper.
  • Pour the egg mixture into the vegetable mixture.
  • Combine and pour into the pie crust.
  • Sprinkle the mozzarella on top.
  • Reduce the oven temperature to 325 degrees and bake for 30 minutes, or until no longer giggly. (If you want a browned top, broil for 2 or 3 minutes.)
  • Let sit for 5 minutes before serving.

Recipe and image from chocolate & carrots blog.

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

Greek Pasta Salad

This vegetarian dinner makes enough for 10 – the leftovers will be perfect for lunch.  To amp up the fiber, fill free to add in chickpeas that have been rinsed and drained.

What you’ll need:

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 1 pound short pasta
  • 3/4 medium English cucumber, peeled, halved lengthwise and cut into 1/4-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1/2 large red onion, thinly sliced
  • 6 ounces feta, crumbled
  • 3 cups packed fresh spinach

What you’ll do:

  • To make the dressing, whisk together the garlic, oregano, mustard, red wine vinegar, salt and pepper with the olive oil (drizzle in slowly).
  • To make the salad, bring a large pot of water to a boil.
  • Add the pasta, and cook about 8 minutes, or as package directions instruct.
  • Drain and rinse the cooked pasta with cold water.
  • Combine the pasta with the cucumber, tomatoes, red onion and spinach.
  • Toss to combine.
  • Add the feta and gently combine.

Recipe and image from All You.

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

Ham, Gruyere and Shallot Pizza

Ham and cheese meets pizza in this dinner idea.  Pizza is the perfect solution to any Friday night.  Simply add a side salad and a family board game to make the night complete.  Recipe serves 6.  If you can’t find Gruyere cheese, substitute in Swiss.

What you’ll need:

  • pre-made pizza crust
  • 2 tablespoons olive oil
  • 2 shallots, cut into thin rings (substitute small yellow onion)
  • 12 sprigs fresh thyme
  • 1/2 pound thinly sliced deli ham (look for low-sodium varieties)
  • 1/2 cup grated Gruyere

What you’ll do:

  • Heat the oven to 425 degrees.
  • Brush the dough with 1 tablespoon of the oil and baked until puffed and golden (about 15 minutes – skip this step if the crust is pre-baked).
  • In a medium bowl, toss the shallots, thyme (remove small leaves from sprigs), 1 tablespoon olive oil and 1/4 teaspoon each of salt and pepper.
  • Top the pre-baked dough with the shallot mixture, ham slices and cheese.
  • Bake until the cheese is melted and the crust is crisp – 12 to 15 minutes.

Recipe and image from Real Simple.

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

Pork Chops with Dijon Herb Sauce

You can use any fresh herbs you have on hand – but please splurge and use fresh!  The dish will be so much more flavorful.  Recipe serves 4 with only 165 calories per chop.  Serve with roasted asparagus and potatoes.

What you’ll need:

  • 1 teaspoon butter
  • 4 pork chops (bone-in, 1 inch thick)
  • 1/2 teaspoon salt
  • pepper
  • 3 tablespoons chopped onion
  • 3/4 cup fat-free chicken broth
  • 1 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh herbs, such as parsley, chives, taragon

What you’ll do:

  • In a large skillet, heat the butter over moderately low heat.
  • Season pork with salt and pepper.
  • Raise the heat to medium and add in the chops.  Saute for 7 minutes.  Turn and cook until browned, about 7-8 minutes.
  • Remove the chops and keep warm.
  • Add the onion to the pan and cook, stirring, until soft, about 3 minutes.
  • Add the stock and boil until reduced to 1/2 cup, about 3 minutes.
  • Stir in the mustard, herbs and 1/8 teaspoon pepper.
  • Put the chops on a platter and pour the sauce over the meat.

Recipe and image from Skinny Taste blog.

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

Cornmeal-Crusted Tilapia Salad

The ingredient list may look long, but most of the work is simply measuring.  This dish comes together quickly.  If tilapia isn’t available or is too pricey, red snapper or flounder will work.  Recipe serves 4.

What you’ll need:

  • 4 corn tortillas, cut into 1/4 inch strips
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon onion flakes, crushed
  • 4 (6-ounce) tilapia fillets
  • 7 teaspoons canola oil
  • 6 cups chopped romaine lettuce
  • 1 red bell pepper, chopped
  • 1 cup halved grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon Dijon mustard
  • 1/4 cup shredded cheese, Mexican blend or any other

What you’ll do:

  • Preheat your oven to 425 degrees.
  • Place tortilla strips on a baking sheet lined with foil.
  • Lightly coat with cooking spray and sprinkle with 1/2 teaspoon chili powder and 1/4 teaspoon salt.  Bake for 10 minutes or until crisp; set aside.
  • Combine the flour, the cornmeal, onion flakes and 1/2 teaspoon chili powder in a shallow dish.
  • Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture.
  • Heat 1 tablespoon of canola oil in a large nonstick skillet over medium-high heat.
  • Add fish and cook 3 minutes on each side or until browned and the fish flakes easily with a fork.
  • Combine the romaine, bell pepper, tomatoes, red onion and cilantro in a large bowl.
  • Combine the lime juice, mustard and 1/4 teaspoon salt in a small bowl, stirring with a whisk
  • Gradually add 4 teaspoons of canola oil, stirring constantly with the whisk.
  • Drizzle the dressing over the lettuce and toss gently to coat.
  • Place 1 1 /2 cups salad on each plate and sprinkle with 1 tablespoon cheese.
  • Place 1 fillet on top with 5 tortilla strips.

Recipe and image from Cooking Light.

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

Itailan Sausage Soup

This warm and hearty soup is served best with a piece of crusty bread.  Serves 6 in 30 minutes.

What you’ll need:

  • 1 pound Italian turkey sausage links, cut into 1-inch pieces.
  • 2 cups broccoli florets
  • 1 cup uncooked pasta (3 ounces)
  • 2 1/2 cups water
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon pepper
  • 1 can (28 ounces) whole peeled Italian-style tomatoes, undrained
  • 1 can (18 ounces) French onion soup

What you’ll do:

  • In a large pot, cook sausage over medium-high heat stirring occasionally until no longer pink.  Drain.
  • Stir in the remaining ingredients, breaking up the tomatoes.
  • Bring to a boil, then reduce to medium-low.
  • Cover and cook, about 15 minutes, or until the pasta is tender and cooked.

Recipe and image from Betty Crocker.

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

Potato, Mushroom and Pesto Omelet

Breakfast for dinner!  This recipe serves 2, but you could easily double or triple the ingredients to serve your whole family.  On the side, fruit and a whole-grain muffin or toast.

What you’ll need:

  • 4 large egg whites (or egg substitute)
  • 1 large egg
  • 1/8 teaspoon salt
  • 1/8  teaspoon pepper
  • cooking spray
  • 1 cup thinly sliced mushrooms
  • 1/4 cup chopped bell pepper
  • 1/2 cup diced baking potato, cooked
  • 1 tablespoon pre-made pesto

What you’ll do:

  • Combine the eggs, salt and pepper in a bowl; whisk to combine.
  • Heat a small nonstick skillet over medium-high heat and coat with cooking spray.
  • Add the mushrooms and bell pepper, saute 5 minutes.
  • Pour the egg mixture into the pan and top with the potato (DO NOT STIR!).
  • Cover, reduce the heat to medium-low.
  • Cook for 8 minutes or until the center is set.
  • Spread the pesto over the top and slide out of the pan after loosening with a spatula.
  • Cut in  half and serve.

Recipe and image from Cooking Light.

What are you waiting for….Get dinner on the table!