Summer Succotash

This summer side dish is so easy thanks to the slow-cooker.  Perfect for any summer get-together.  Makes 8 servings with only 15 minutes of prep required.

What you’ll need:

  • 4 corn cobs, kernels removed (about 2 1/2 cups corn kernels)
  • 3 large sweet peppers (any combo of red, orange or yellow), diced into 1-inch pieces
  • 3 cloves garlic, chopped
  • 1/2 cup vegetable broth
  • 1 teaspoon salt
  • 2 cups  frozen lima beans, thawed
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh basil, chopped
  • 1/4 cup sliced green onions
  • 1/4 teaspoon pepper

What you’ll do:

  • Combine the corn kernels, sweet peppers, garlic, vegetable broth and 1/2 teaspoon of the salt in the bottom of a slow cooker.
  • Cover and cook on high for 3 hours.
  • Stir in thawed lima beans and cook 1 more hour.
  • Stir in the butter and stir.
  • Mix in basil, scallions, pepper and 1/2 teaspoon salt.

Recipe and image from Family Circle. 

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

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Greek Salad with Beef Kebabs

You can eat beef while you’re on a budget and being healthy.  Add feta on top for a tangy, salty garnish.  Makes 4 servings.

What you’ll need:

  • 4 tablespoons olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 2 cloves garlic, minced or grated
  • 1 teaspoon dried oregano
  • salt and pepper
  • 1 pound well-trimmed beef sirloin, cut into 16 cubes
  • 5 ounces cherry tomatoes, halved or quartered
  • 1 cucumber, sliced
  • 1/2 small sweet onion, thinly sliced
  • 16 pitted kalamata olives, halved (optional)
  • 6 cups baby spinach (or other salad greens)
What you’ll do:
  • In a small bowl, whisk together the olive oil, vinegar, garlic and oregano.  Season with salt and pepper (about 1/4 teaspoon each).
  • Preheat the grill to medium-high heat.  
  • In a small bowl, toss the beef with 2 tablespoons of the dressing.
  • In a large bowl, toss the remaining dressing with the tomatoes, cucumber, onion and olives.
  • Thread the meat onto 4 metal skewers (or wood, soaked in water); season with a sprinkle of salt and pepper.
  • Grill until browned on all sides, about 5 minutes for medium-rare.
  • Add the spinach (or greens) to vegetables and toss to mix.
  • Serve the salad with the kebabs.
Recipe and image from EveryDay with Rachael Ray.
So what are you waiting for…Get dinner on the table!

Cucumber Sandwiches

Cucumber sandwiches make me think of tea parties.  But these typically dainty sandwiches are made flavorful with crunchy vegetables and fresh herbs blended with cheese.  Recipe makes 2 sandwiches but is easy to double.

What you’ll need:

  • 1 cup cilantro leaves
  • 1/2 cup fresh mint
  • 1 tablespoon lime juice
  • 1 jalapeno, quartered and seeded (optional)
  • 1 clove garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 4 slices whole-wheat bread
  • 2 slices of Provolone cheese
  • 1/2 medium cucumber. thinly sliced

What you’ll do:

  • Finely chop the herbs, jalapeno and garlic.  Combine with the Parmesan and lime juice. (Or combine all in a food processor.)
  • Top two of the bread slices with cheese.
  • Top with the cucumber slices.
  • Carefully top with the herb mixture and the remaining bread slices.
  • Cut in half and serve.

Recipe and image from Recipe.com

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

Spicy Tuna Wrap

These tuna wraps are inspired by spicy tuna rolls.  Adjust the heat to suit your family’s taste.  Recipe makes 4 servings.

What you’ll need:

  • 2 cans (5-6 ounces each) chunk light tuna, drained (or canned salmon)
  • 1/3 cup low-fat mayonnaise
  • 1 tablespoon hot sauce, such as Sriracha
  • 1 green onion, chopped
  • 2 cups cooked brown rice, cooled
  • 2 tablespoons rice vinegar
  • 4 10-inch whole grain wraps
  • 3 cups arugula or romaine
  • 1 ripe avocado, cut into 16 slices
  • 1 small carrot, grated
  • Soy sauce, for dipping

What you’ll do:

  • Combine the tuna, mayo, hot sauce and green onion in a medium bowl.
  • Combine the rice and vinegar in another bowl.
  • Spread 1/4th of the tuna mixture over a wrap.
  • Top with 1/2 cup rice, 3/4 cup greens (romaine or arugula), 4 avocado slices and 1/4th of the carrot.
  • Roll up tightly and cut the wrap into halves or quarters.
  • Repeat with the remaining ingredients and wraps.
  • Serve with soy sauce for dipping.

Recipe and image from Eating Well.

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

Lemon and Garlic Grilled Chicken with Lima Bean Salad

Simple grilled chicken is paired with frozen lima beans that have been given a fresh spin with the addition of feta.  Recipe serves 4 with only 10 minutes of prep time needed.

What you’ll need:

  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped oregano
  • 3 tablespoons olive oil
  • salt and pepper
  • 8 bone-in, skinless chicken thighs (about 2 1/2 pounds)
  • 2 cups frozen lima beans
  • 1/4 cup crumbled Feta cheese
  • 1 shallot sliced (or yellow onion)

What you’ll do:

  • In a large bowl, combine the lemon zest and juice, garlic, oregano, 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Add the chicken, cover and let marinate for 30 minutes.
  • Cook the lima beans according to package directions.  Let cool
  • Toss the lima beans with the Feta, shallot, 1 tablespoon of oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat grill to medium.  Grill the chicken until cooked through, about 25-35 minutes.
  • Serve with lima bean salad.

Recipe and image from Real Simple. 

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

Grilled Thai Turkey Salad

Fire up the grill for this healthy and budget-friendly dinner that’ll be ready in 30 minutes.  Recipe makes 4 salads.

What you’ll need:

  • 1/4 cup fresh lime juice
  • 1 teaspoon grated lime zest
  • 2 tablespoons plus 2 teaspoons fish sauce (found in the ethnic aisle)
  • 2 tablespoons brown sugar
  • 1 pound ground lean turkey
  • 1 small shallot, finely chopped (or 1/4 cup white onion, chopped)
  • 1 small green chile, finely chopped (optional – depending on your preference of heat)
  • 1 head of red lettuce, leaves separated (feel free to use any lettuce)
  • 2 carrots, peeled and cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1/2 cup fresh mint leaves

What you’ll do:

  • In a small bowl, combine the lime juice, 2 tablespoons fish sauce and brown sugar.
  • Preheat the grill to medium-high (or grill pan indoors).
  • In a large bowl, mix together the turkey, chopped shallot, chile, lime zest and 2 teaspoons fish sauce.  Form into 8 patties, about 1/2-inch thick.
  • Divide the lettuce among 4 plates.  Top with the carrots and bell pepper.
  • Lightly oil each side of the patties and grill, turning once, until cooked through, about 6 minutes.
  • Arrange 2 patties on top of each salad.
  • Drizzle with the dressing and sprinkle the mint on top.

Recipe and image from EveryDay with Rachael Ray.

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

Slow Cooked Beef and Mango Quesadillas

Sweet mangoes pair perfectly with smokey barbecue sauce and cheddar cheese.  Who said you can’t use the slow cooker during the summer?  Makes 4 quesadillas.

What you’ll need:

  • 2 pounds top-of-the-round beef roast
  • 1 cup barbecue sauce
  • 4 large whole wheat tortillas
  • 1 large mango, peeled and thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup sharp cheddar cheese

What you’ll do:

  • Combine the beef and barbecue sauce in a slow cooker.  Cook on low for 8-10 hours or on high for 6 hours.
  • When done, shred the meat by pulling against the grain with 2 forks.
  • To assemble the quesadillas, on one half of the tortilla, spread 1/2 cup beef, 1/4 of the mango, 1/4 of the onion and 1/4 cup cheese.
  • Fold the empty half over the full half and grill about 2-3 minutes each side or until the cheese has melted.

Recipe and image from Can you stay for dinner?

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