Spinach Salad with Shrimp and Feta

This dinner is $10 or less.  This salad is best served after the shrimp has been chilled.  Recipe makes 4 salads.

 

What you’ll need:

  • olive oil
  • 1 pound shrimp, peeled and deveined
  • 1 shallot, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • salt
  • pepper
  • 8 ounces spinach
  • 1/2 cup feta

What you’ll do:

  • In a medium skillet, heat 1 tablespoon of oil over medium-high heat.  Add the shrimp, and stir-fry 2-3 minutes, or until opaque.
  • In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper.
  • Pour in 1/4 cup olive oil in a slow stream, whisking constantly.
  • Transfer the cooked shrimp into the dressing and toss to coat.
  • Arrange the spinach on each plate.  Top with the shrimp and drizzle on any remaining dressing.  Sprinkle evenly with feta.

Recipe and image from Everyday with Rachael Ray.

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

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Zucchini Coleslaw

Labor Day is right around the corner.  Labor Day is usually filled with end-of-the-summer cookouts.  This spin on the usual coleslaw is a lighter addition to any cookout spread.  Recipe serves 4 but is easy to double or triple to feed a crowd.

 

What you’ll need:

  • 2 large zucchini, grated on a box grater (about 3 cups)
  • 2 large carrots, grated (about 1 1/2 cups)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons white wine vinegar (apple cider vinegar would work)
  • salt
  • pepper

What you’ll do:

  • Squeeze out the excess water from the zucchini by placing in the center of a dish towel and ringing out over the sink.
  • Combine all the ingredients and mix well.

Recipe and image from the back burner.

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

Two-Ingredient Slow Cooker Meal

This isn’t really a recipe – more of a method.  It only requires two ingredients and the possibilities are endless.

What you’ll need:

  • any meat
  • any pre-made bottled sauce and/or marinade

Examples:  Chicken and salsa; pork and BBQ sauce

What you’ll do:

  • Combine the meat and the sauce in the slow cooker.
  • Cook on low for 8 to 10 hours.

Recipe and image from Can you stay for dinner?

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

Tortellini with Eggplant and Peppers

August and September are the peak months for eggplant.  Serve this pasta dish with a simple salad and a crusty piece of bread.  Recipe serves 4.

What you’ll need:

  • 2 tablespoons olive oil
  • 1 medium eggplant, cut into 1/2-inch pieces
  • 2 bell peppers, cut into 1/2-inch pieces
  • salt
  • pepper
  • 4 cloves of garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 3 cups vegetable broth
  • 1 pound cheese tortellini (fresh or frozen)
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 cup grated Parmesan

What you’ll do:

  • Heat the oil in a skillet over medium-high heat.
  • Add the eggplant, bell peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook, stirring occasionally, until the vegetables soften, about 6-8 minutes.
  • Add the garlic and the crushed red pepper, cook, stirring, for 1 minute.
  • Add the broth and the tortellini.  Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, about 12-15 minutes.
  • Stir in the parsley and 1/4 cup cheese.  Serve in bowls with a sprinkling of remaining 1/4 cup cheese.

Recipe and image from Real Simple.

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

Fruit and Brie Quesadillas

This 5-ingredient recipe will make dinner a breeze tonight.  Substitute the brie for another easy-melting cheese.  And feel free to leave out the walnuts or add another nut or seed of choice.  Serve the quesadilla wedges with a salad.  Makes 2 servings but you can easily double the recipe.

 

What you’ll need:

  • 4 ounces brie cheese, rind discarded
  • 2 medium (8-inch) whole wheat tortillas
  • 2 green onions, chopped
  • 4 tablespoons fruit salsa (look for pineapple or peach salsa in grocery stores)
  • 2 tablespoons chopped walnuts, toasted

What you’ll do:

  • Spread half of the brie on one tortilla and top with  half of the chopped green onion slices.
  • In a large skillet, heat the tortilla, cheese side up over medium heat until the cheese is melted (2-3 minutes).
  • Top with 2 tablespoons of salsa and 1 tablespoon of chopped nuts.
  • Fold the tortilla in half and transfer to a cutting board.
  • Repeat.
  • Cut each quesadilla into wedges.

Recipe and image from Everyday with Rachael Ray.

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

 

Blueberry and Maple-Pecan Granola Parfait

Remember that granola you made yesterday?  Hope you have some leftover (wink wink).  Let your kids assemble this easy and delicious breakfast (or snack).  Recipe makes 4 parfaits.

What you’ll need:

  • 2 cups fat-free vanilla yogurt (or Greek yogurt)
  • 2 cups blueberries (or any other berry or fruit of your choice)
  • 1 cup Maple-Pecan Granola (from yesterday!)

What you’ll do:

  • Spoon 1/4 cup yogurt into each bowl or glass.
  • Top with 1/4 cup blueberries (or other fruit).
  • Top the blueberry layer with 1/4 cup granola.
  • Then add another layer of 1/4 cup yogurt.
  • Finish off the parfait with a layer of 1/4 cup blueberries.

Recipe and image from Cooking Light.

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

Maple-Pecan Granola

Make this granola today and use it tomorrow for a breakfast treat (check back tomorrow for a recipe using the granola!).  Recipe makes 4 cups (serving size: 1/4 cup).

What you’ll need:

  • 2 cups regular oats
  • 1/2 cup pecan pieces
  • 1/2 cup maple syrup
  • 1/4 cup packed brown sugar
  • 2 tablespoons canola oil
  • 1/8 teaspoon salt
  • cooking spray.

What you’ll do:

  • Preheat oven to 300 degrees.
  • Combine the oats, pecans, maple syrup, brown sugar, oil and salt.  Spread on a large baking pan coated with cooking spray.
  • Bake for 1 hour stirring every 15 minutes.
  • Cool completely and store in an air-tight container for up to a week.

Recipe and image from Cooking Light.

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