Lime-Cilantro Pork Tacos

A delicious twist on tacos.  Use the same pan for the whole recipe to make clean-up a breeze.  Recipes serves 4 (2 tacos each).

What you’ll need:

  • 1 pound pork tenderloin, trimmed of excess fat and cut into thin strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 2 teaspoons olive oil
  • 1 1/2 cups thinly sliced onion
  • 1 small jalapeno, seeded and thinly chopped
  • 1/2 cup fat-free chicken broth
  • 1/2 cup chopped plum tomato
  • 3 tablespoons chopped cilantro
  • 2 1/2 tablespoons lime juice
  • 8 (6-inch) whole-wheat tortillas

What you’ll do:

  • Heat a large nonstick skillet over medium-high heat.
  • Sprinkle the sliced pork with salt and pepper.
  • Add oil to the pan.  Add pork and saute 4 minutes or until browned.
  • Remove the pork from the pan and place in a bowl.  Add the onion and jalapeno to the pan, saute 5 minutes or until tender.
  • Add the broth and reduce the heat and simmer for 1 minute, scraping the bottom of the pan.
  • Stir in the tomato and simmer for 2 minutes.
  • Return the pork to the tomato and onion mixture.  Stir in the cilantro and the lime juice and cook for a minute or until pork is done.
  • Heat the tortillas according to package directions.
  • Spoon 1/2 cup of the mixture into each tortillas, roll up.

Recipe and image from Cooking Light. 

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

 

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Chicken and Sweet Potato Stew

This slow-cooker meal gives you the afternoon off in the kitchen.  Take 20 minutes to prep and 5 hours later, dinner’s ready.  Serves 6.

What you’ll need:

  • 6 bone-in chicken thighs, skin removed
  • 2 pounds sweet potatoes, cut into wedges
  • 1/2 pound white button mushrooms, sliced
  • 6 large shallots, peeled and halved (or 2 yellow onions, sliced)
  • 4 garlic cloves
  • 1 cup chicken broth
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons white-wine vinegar

What you’ll do:

  • Place chicken, sweet potatoes, mushrooms, shallots, garlic cloves, broth, rosemary, salt and pepper in your slow cooker.  Stir to combine.  Put the lid on and cook on low for about 5 hours.
  • Before serving, remove the bones (if desired) and stir in vinegar.

Recipe and image from Eating Well.

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

Ravioli with Tomatoes, White Beans and Spinach

Despite being meat-free, this pasta dish is packed with protein.  This recipe makes 4 servings (1 cup each).

What you’ll need:

  • 1 (9-ounce) package fresh four-cheese ravioli
  • 1 (15-ounce) can Great Northern or navy beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 6 cups chopped spinach
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese

What you’ll do:

  • Cook pasta according to package direction, omitting the salt and fat.
  • Combine the beans, tomatoes, basil, oregano and red pepper in a large saucepan.  Bring to a boil.
  • Stir in the chopped spinach.
  • Cover, reduce heat, and simmer 3 minutes or until the spinach is wilted.
  • Stir in the pasta and 1/4 cup water; cook 1 minutes.
  • Stir in the cheese.

Recipe and image from Health magazine. 

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

 

Southwestern Salsa Dip

The beginning of Fall means football season.  This dip can be served chilled or at room temperature with tortilla chips.  Makes 1 1/2 cups of dip.

What you’ll need:

  • 3/4 cup bottled salsa
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 2 drops hot sauce
  • 1 (15-ounce) can black beans, rinsed and drained

What you’ll do:

  • Combine all ingredients in a medium size bowl.
  • Cover and chill for at least 2 hours.

Recipe and image from Southern Living.

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

 

Arugula Salad with Chicken and Plums

This main course salad could work for either lunch or a light dinner.  Makes 4 salads.  Feel free to use herbs other than parsley and tarragon, depending on what you have on hand.

What you’ll need:

  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 4 teaspoons white whine vinegar
  • 4 cups baby arugula
  • 4 cups salad greens
  • 3 plums, pitted and thinly sliced
  • 1/3 cup thinly sliced red onion

What you’ll do:

  • Heat your outdoor grill or a grill pan over medium-high heat.
  • Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Grill until cooked through (juices run clear).  Remove from grill and set aside.
  • For the dressing, whisk together the oil vinegar, 1/4 teaspoon salt and a sprinkle of black pepper in a small bowl.
  • Combine the arugula, salad greens, plum slices and onion slices in a large bowl.  Pour the dressing over the salad and toss to coat.
  • Place about 2 cups of the salad mixture on each plate and top evenly with chicken.

Recipe and image from Cooking Light.

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

Oven-Baked Fish Sticks

Skip the frozen fish sticks at the grocery store and make this healthier oven-baked version with just six ingredients.  Makes 8 servings.  Serve slaw on the sides with ketchup for dipping.

What you’ll need:

  • 3 cups panko bread crumbs
  • 1/3 cup olive oil
  • 1 tablespoon Old Bay seasoning
  • salt
  • 3 eggs
  • 2 1/2 pounds skinless tilapia fillets, cut into 1-inch strips

What you’ll do:

  • Heat the oven to 450 degrees.
  • In a bowl, combine the bread crumbs, oil, Old Bay and 1/2 teaspoon salt.
  • Spread on a large rimmed  baking sheet and toast, turning once, until golden brown (5-7 minutes).
  • Pour into a shallow dish.
  • Wipe off the baking dish.
  • In another shallow dish, beat the eggs with 1 tablespoon of water.
  • Dip the fish, one piece at a time, in the eggs, shaking off any excess and then into the breadcrumbs,  pressing gently to make sure the crumbs stick.
  • Place in a single-layer on a baking sheet coated with cooking spray (will need 2 pans).
  • Bake 12-15 minutes or until cooked through.

Recipe and image from Real Simple.

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

Barbecue Chicken and Corn Pizzas

Use a pre-made crust and a rotisserie chicken from your local grocery store to make dinner a cinch.  Recipe makes 4 servings.

What you’ll need:

  • 1 pre-made pizza crust
  • 3/4 cup barbecue sauce
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded provolone cheese
  • 1/2 cup fresh or canned corn
  • 1/4 small red onion, thinly sliced
  • salt
  • pepper

What you’ll do:

  • Preheat the oven to 475 degrees.
  • Top with the barbecue sauce and spread leaving an edge around the pizza crust.
  • Top with shredded chicken, cheese, corn and red onion slices.
  • Season with 1/4 teaspoon of salt and pepper.
  • Bake until the cheese is melted on top and the pizza is  heated through.

Recipe and image from Real Simple. 

 

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