Honey Jack Grilled Cheese

April is National Grilled Cheese Month!  Celebrate with this sweet twist on a childhood favorite.  Makes 2 sandwiches.

What you’ll need:

  • 4 slices whole-wheat bread
  • 2 slices Pepperjack cheese
  • 4 slices roma tomato
  • 1 tablespoon honey
  • 1 tablespoon butter

What you’ll do:

  • Heat a skillet over medium heat.
  • Place the cheese and two slices tomato on two pieces of bread.
  • Drizzle evenly with the honey.
  • Top with the remaining bread slices.
  • Spread butter on the top bread slice and place butter-side down in the skillet.
  • Butter the other side of the sandwich (piece on top at this point).
  • Cook until golden brown then flip!
  • Cook until browned and the cheese is melty.

Recipe and image from Sweet Basil.

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

Advertisements

BBQ Chicken and Blue Cheese Pizza

If your kids aren’t fans of blue cheese, use kid-approved mozzarella.  Makes 6 servings in 20 minutes.

What you’ll need:

  • 1 prebaked thin pizza crust
  • 1/3 cup barbecue sauce
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken
  • 1/2 cup sliced red onion
  • 1/2 cup chopped yellow (or orange) bell pepper
  • 1/2 cup crumbled blue cheese
  • 2 plum tomatoes, thinly sliced

What you’ll do:

  • Preheat the oven to 500 degrees.
  • Place the pizza crust on a baking sheet.  Spread the BBQ sauce over the crust.
  • Top with chicken, onion, bell pepper, blue cheese and tomato.
  • Bake 10 minutes or until warmed through, the crust is crisp and the cheese is melted.

Recipe and image from Cooking Light.

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

Spinach Almond Chicken

A green, cheesy crust keeps the chicken moist.  Serve on top of spaghetti with a light marinara sauce.  Recipe serves 4.

What you’ll need:

  • 2 cups baby spinach, chopped
  • 2 tablespoon almonds, chopped
  • 4 teaspoons shredded mozzarella cheese
  • 2 teaspoon bread crumbs
  • salt and pepper
  • 4 tablespoon light mayonnaise
  • 4 boneless, skinless chicken breasts

What you’ll do:

  • Preheat the oven to 425 degrees.
  • Combine all of the ingredients, except the chicken.
  • Place the chicken on a baking sheet lined with foil.
  • Spoon the spinach mixture on top of each piece of chicken.
  • Bake 25 to 30 minutes or until the chicken is cooked through.

Recipe and image from chocolate & carrots.

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

Parmesan-Pesto Crusted Halibut

The possibilities are endless with pesto.  But in this easy-to-assemble dinner, fish fillets are topped with pesto, Parmesan and panko and then baked to perfection.  Serve with mixed veggies and rice.

What you’ll need:

  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • salt and pepper
  • 1 tablespoon lemon zest
  • 8 teaspoons pesto
  • 4 halibut fillets (or other mild white fish)
  • cooking spray

What you’ll do:

  • Preheat the oven to 450 degrees and line a baking sheet with foil.  Spray the foil with nonstick cooking spray.
  • Combine the panko, Parmesan and salt and pepper in a small bowl.
  • Stir the lemon zest into the jarred pesto.
  • Arrange the fish on the baking sheet and pat dry with a paper towel.
  • Season with salt and pepper.  Spread 2 teaspoons of the pesto on top of each fish fillet.
  • Press the Parmesan-panko mixture evenly over the pesto.
  • Spray with non-stick spray.
  • Cook until the topping is golden-brown and the fish flakes easily, 10-12 minutes for 1-inch thick fillets.

Recipe and image from pink PARSLEY

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

H.A.T. Sandwich

Ham, asparagus and tomato come together to make a delicious and easy dinner. Tip:  Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the “woody” portion off the bottom of the stalks with a sharp knife.  Recipe makes 4 sandwiches.

What you’ll need:

  • 16 asparagus spears, trimmed
  • olive oil (2 tablespoons)
  • 8 slices whole-grain bread
  • 4 slices colby-jack cheese
  • 1 cup baby spinach leaves
  • 8 ounces deli ham
  • tomato slices

What you’ll do:

  • Heat grill pan over medium-high heat.
  • Cut asparagus spears to fit sandwich bread.  Drizzle the asparagus with the olive oil and cook 5-8 minutes, or until crisp-tender.
  • Remove from pan.
  • On four slices of bread, layer the asparagus, spinach, ham, tomato and cheese.
  • Cover with remaining bread slices.
  • Cook in grill pan 6-8 minutes, turning after 4 minutes, until bread is browned and cheese is melted.

Recipe and image from Kraft.

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

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

Green grapes are the surprise ingredient in this pasta salad.  Serve with roasted green beans for a light, Spring-time dinner.  Makes 4 servings.

What you’ll need:

  • 6 ounces uncooked bow-tie pasta
  • 2 cups grape tomatoes, halved
  • 1 cup seedless green grapes, halved
  • 1/3 cup thinly sliced basil
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons chopped shallots (or onion)
  • 2 teaspoons capers (optional)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons olive oil
  • 1 (4-ounce) package crumbled feta cheese

What you’ll do:

  • Cook the pasta according to package directions.  Rinse and drain.
  • Combine the cooked pasta, tomato and grape halves and basil in a bowl.
  • While the pasta cooks, combine the vinegar, shallots, capers (if using), dijon mustard, garlic, salt and pepper.  Whisk to combine.  While whisking constantly, drizzle in the olive oil.
  • Drizzle the dressing over the pasta mixture, tossing to coat.  Add cheese, toss to combine.

Recipe and image from Cooking Light.

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

Baked Maple-Mustard Chicken.

Four ingredients, one pan.  Enough said.  Serve this tangy-sweet chicken with mashed potatoes and fresh veggies.  Serves 4.

What you’ll need:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 3/4 cup Dijon mustard
  • 1/2 cup maple syrup
  • 2 tablespoons white rice vinegar
  • chopped fresh rosemary (totally optional)

What you’ll do:

  • Preheat your oven to 450 degrees.
  • In a small bowl, whisk together the mustard, syrup and vinegar.
  • Coat a 9×13 baking dish with cooking spray.  Place the chicken in the dish in a single layer.  Sprinkle with salt and pepper.
  • Pour the maple-mustard mixture over the chicken, turning to coat.
  • Bake for 40 minutes or until cooked through.
  • Let the chicken rest for 5 minutes.
  • Serve over mashed potatoes with a sprinkle or rosemary.

Recipe and image from Very Culinary.

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