Beef with Ginger over Rice

To make slicing the beef thin easier, place the steak in the freezer for 5 minutes before you begin.  Recipe serves 4.

What you’ll need:

  • 1 pound sirloin steak
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh grated ginger
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon minced garlic
  • 2 teaspoons reduced-sodium soy sauce
  • 1/2 cup fat-free, reduced sodium beef broth
  • 2 teaspoons cornstarch
  • 6 green onions, cut diagonally into 1-inch pieces
  • 1/2 teaspoon crushed red pepper (optional)
  • 4 cups cooked rice

What you’ll do:

  • Cut the steak diagonally across the grain into very thin slices.  Sprinkle with salt and pepper.
  • Heat the oil over medium-high heat.  Add the ginger and saute, stirring, for 2 minutes.
  • Add in the garlic and saute for 30 more seconds.
  • Add the beef, cook 2 minutes, stirring constantly.  Stir in the soy sauce.
  • In a small bowl, combine the beef broth and the cornstarch.  Stir until lumps are gone.  Drizzle over the beef mixture.  Cook, stirring constantly, for 1 minutes or until thickened.
  • Add in the green onions, and if desired, the red pepper flakes, and cook 1 minute.
  • Serve over hot rice.

Recipe and image from Southern Living.

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Zesty Baked Salmon

Give your salmon some “zest” with a simple sauce.  Recipe makes 4 servings.

What you’ll need:

  • 4 (6-ounce) salmon fillets
  • cooking spray
  • 2 tablespoons chopped green onions
  • 1 tablespoon low-fat mayonnaise
  • 1 tablespoons plain fat-free yogurt
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • lemon wedges (optional)

What you’ll do:

  • Preheat oven to 425 degrees.
  • Place the fish, skin side down, in a baking dish coated in cooking spray.  Bake for 18 minutes or until the fish flakes easily with a fork.
  • Combine the green onions, mayo, yogurt, lemon pepper, salt and dry mustard in a small bowl.
  • Spread evenly over fish.
  • Bake for 2 more minutes.
  • Serve immediately with lemon wedges, if desired.

Recipe and image from Health.

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Pumpkin Muffins

These muffins make a great addition to breakfast or as a snack.  The recipe makes two dozen muffins – freeze half of them for later.  (If frozen, simply microwave 20-30 seconds.)

What you’ll need:

  • 1 1/2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons cinnamon
  • 1 1/8 teaspoons nutmeg
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/2 cups sugar
  • 2/3 cup canola oil
  • 1/2 cup water
  • 3 eggs
  • 1 (15-ounce) can pumpkin (pure pumpkin, not pumpkin pie filling)

What you’ll do:

  • Preheat oven to 350 degrees.
  • Place 24 paper muffin cup liners in muffin cups.
  • Combine the flours, cinnamon, nutmeg, cloves, ginger, baking soda and salt in a large bowl.
  • Make a well in the center.
  • In a medium  bowl, combine the sugar, oil, water and eggs.  Stir with a whisk.  Add in the pumpkin and combine.
  • Add the pumpkin mixture to the flour mixture.  Stir until just moist.
  • Divide among the muffin cups.
  • Bake for 25 minutes.

Recipe and image from Oxmoor House.

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Slow-Cooker Chicken and Pasta Soup

This warm, comforting dinner takes less than 10 minutes of prep work.  Makes 6 servings.  Serve with crackers.

What you’ll need:

  • 2 pounds boneless, skinless chicken thighs (about 6)
  • 4 carrots, cut into 1-inch pieces
  • 4 stalks celery, cut into 1/2-inch pieces
  • 1 medium onion, halved
  • 2 garlic cloves, smashed
  • 2 bay leaves
  • salt
  • pepper
  • 1/2 cup small pasta
  • 1/4 cup chopped parsley

What you’ll do:

  • In a 5-or6-quart slow-cooker, combine the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups of water, 1 teaspoon salt and 1/4 teaspoon pepper.
  • Cook, covered, on high for 5-6 hours or on low for 7-8 hours.
  • Twenty minutes before servings, transfer the chicken thighs to a bowl.
  • Remove and get rid of the onion halves and bay leaves.
  • If your slow cooker is on the “low” setting, turn to “high.”
  • Add the pasta into the slow cooker, cover and cook 15-18 minutes (or until pasta is tender).
  • Shred the chicken while the pasta is cooking.  When pasta is cooked, add in the chicken along with the parsley.
  • Serve with crackers.

Recipe and image from Real Simple.

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Spinach and Feta-Stuffed Focaccia

This calzone-like roll is filled with the flavors of the Mediterranean:  feta, raisin and pine nuts.  This recipe makes 6 servings.

What you’ll need:

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 2 (6-ounce) packages baby spinach
  • 3/4 cup crumbled feta cheese
  • 2/3 cup golden raisins
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 can refrigerated pizza crust dough
  • 1 tablespoon milk
  • 1 tablespoon water
  • 1/4 cup grated Parmesan cheese

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Heat oil in a nonstick skillet over medium-high heat.  Add onion and garlic and saute 1 minute.
  • Add half of the spinach and cook until wilted, about 1 minute.  Add the remaining spinach and cook, stirring constantly, until wilted, about 2 minutes.
  • Remove from heat and add in the feta, raisins, pine nuts, lemon juice, oregano, salt and ground red pepper.
  • Place the dough on a baking sheet covered with cooking spray.  Pat the dough out into a 15 x 12 rectangle.
  • Spread the spinach mixture lengthwise over half of the dough – leaving a 1-inch border.
  • Fold the other half of the dough over the filling, pressing the edges together with a fork.
  • Cut 5 1-inch diagonal slits on top.
  • Combine the milk and water; brush evenly over the dough.
  • Sprinkle with Parmesan and bake until golden, about 15 minutes.

Recipe and image from Cooking Light.

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Sweet Baked Apples

The perfect Fall treat!  Examples of baking apple varieties are Cortland, Gala, Braeburn or Pippin.  Serves 8.

What you’ll need:

  • 8 baking apples
  • 1/2 cup chopped nuts
  • 1/3 cup brown sugar
  • 4 tablespoons butter, cut into small pieces

What you’ll do:

  • Heat oven to 400 degrees.
  • Remove and discard the cores of the apples.
  • Place the apples in a 9 x 13 baking dish.
  • In a small bowl, combine the nuts, sugar and butter.  Divide the mixture between the apples.
  • Bake until tender, about 25 minutes.
  • Serve warm.

Recipe and image from Real Simple.

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Skillet Cauliflower Gratin

Make cauliflower kid-friendly (and still healthy) with the addition of cheese and breadcrumbs.  Makes 4 servings.

What you’ll need:

  • 4 cups cauliflower florets (about 1/2 head)
  • 1 1/2 cup skim milk
  • 1/4 teaspoon salt
  • 1/2 cup breadcrumbs
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 teaspoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped chives
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper

What you’ll do:

  • Preheat the broiler on your oven.
  • In a large skillet, bring the cauliflower, 1 1/4 cups milk and salt to a boil.  Reduce the heat, cover and simmer until the cauliflower is tender, about 5 minutes.
  • While the cauliflower is cooking, combine the breadcrumbs, 1/4 cup cheese and oil in a small bowl.
  • Whisk together the flour and 1/4 cup milk in another small bowl until smooth.
  • Once the cauliflower is tender, stir the flour and milk mixture into the pan and cook, stirring until thickened, about 1 minute.
  • Stir in the remaining 1/2 cup cheese, chives, mustard and pepper.
  • Sprinkle with the breadcrumb and cheese topping mixture.
  • Broil about 1-2 minutes or the top is browned and crispy.

Recipe and image from Eating Well.

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