Sweet and Salty Pumpkin Seeds

If you carved pumpkins this year, hopefully you didn’t get rid of the delicious seeds.  Recipe makes 8 servings perfect for snacking.

What you’ll need:

  • 2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon

What you’ll do:

  • Heat oven to 300 degrees.
  • Spread the seeds on rimmed baking sheets and back until dry, 50 to 60 minutes.
  • Increase the oven temperature to 350 degrees.
  • In a large bowl, toss the seeds with the butter, sugar, salt and cinnamon.
  • Return to the baking sheet, and toast, tossing once, 10-15 minutes.

Recipe and image from Real Simple.

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

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Halibut with Oranges and Angel Hair Pasta

Dinner will be ready in under 30 minutes if this is on the menu!  Recipe serves 4.

What you’ll need:

  • 1 pound angel hair pasta
  • 3 navel oranges
  • 1 tablespoons olive oil
  • 1 1-inch piece ginger, sliced thinly
  • 4 6-ounce pieces halibut, skin removed
  • salt
  • pepper
  • 1/2 teaspoon ground cumin
  • 1 bunch scallions, thinly sliced
  • 1/4 cup cilantro, roughly chopped

What you’ll do:

  • Cook pasta according to package directions.  Drain and set aside.
  • Cut the oranges into segments, removing the surrounding membranes.  Squeeze the membranes (white part) over a bowl to catch the juices.
  • Heat the olive oil in a skillet over medium heat.  Add the ginger, and cook, stirring occasionally, for 2 minutes.
  • Sprinkle the halibut with 1/2 teaspoon salt and 1/4 teaspoon pepper, and the cumin.  Cook for 4 minutes in the skillet with the ginger.
  • Turn the halibut, add the orange segments with any liquid and the scallions.  Cook about 4-5 minutes or the fish is the same color throughout and flakes easily.
  • Divide the pasta and the fish.  Spoon the oranges and juices over top.  Sprinkle with cilantro.

Recipe and image from Real Simple.

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

Spinach Dip

Watching football this weekend?  Whip up this 5-ingredient appetizer and serve with assorted veggies and baked chips.  This recipe costs about $0.38 a serving.

What you’ll need:

  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • 3/4 cup fat free Greek yogurt
  • 3/4 cup reduced-fat mayonnaise
  • 2 scallions, white part only, thinly sliced
  • salt
  • pepper

What you’ll do:

  • Blend together the thawed spinach, Greek yogurt, mayonnaise and scallions until smooth.
  • Season with salt and pepper.
  • Keep cold until serving.

Recipe and image from all you magazine.

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

Chipotle-Chicken Meatballs

Chipotles are found in a can.  Simply freeze individual bags with one or two of  what you don’t use – they stay fresh for months.  This recipe serves 4.

 

What you’ll need:

  • 1/3 cup breadcrumbs
  • 2 slices bacon, chopped
  • 1/2 cup finely chopped onion
  • 3 garlic cloves, finely chopped
  • 1 teaspoon finely chopped chipotle chiles in adobo sauce
  • 1 pound lean ground chicken (or turkey)
  • 1/2 cup chopped cilantro
  • salt and pepper
  • 2 teaspoons olive oil
  • 1 package (16 ounces) frozen corn, thawed
  • 8 ounces cabbage, finely sliced
  • 8 whole-grain tortillas (7-inch) warmed

What you’ll do:

  • Preheat your ovens broiler.
  • In a large bowl, combine the breadcrumbs with 1/3 cup water.
  • In a large skillet, cook the bacon over medium heat.  Transfer cooked bacon pieces to a plate.
  • Add the onion to the same skillet and cook until softened, about 5 minutes.  Stir in 2 of the garlic cloves (chopped), the chiles and 2 tablespoons of water.
  • Add the onion mixture to the breadcrumbs and water, let cool slightly.
  • Add the chicken, cooked bacon and 1/4 cup cilantro to the breadcrumb mixture.  Season with salt and pepper.
  • Form into 32 meatballs and place on a baking sheet lined with foil.  Broil, turning once, until cooked through, about 12 minutes.
  • Meanwhile, in a large skillet, cook the corn in 2 teaspoons olive oil for 5 minutes over medium-high heat.
  • Add the cabbage, remaining chopped garlic and cook until cabbage begins to wilt, about 3 minutes.
  • Stir in the remaining cilantro and season with salt and pepper.
  • Serve the meatballs with the tortillas and slaw.

Recipe and image from Rachael Ray Every Day.

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

 

Barbecue Pork Sandwiches

You need only 3 ingredients to make this barbecue!  Add buns and pickles and this is a 5-ingredient sandwich.  Serve with your favorite sides – such as a light slaw, baked chips or fresh fruit.  Recipe makes 4 sandwiches.

What you’ll need:

  • 1 1/4 pound pork tenderloin, cut into 4 pieces crosswise
  • 1/2 cup barbecue sauce
  • 1 tablespoon cider vinegar
  • 4 buns
  • pickles

What you’ll do:

  • Place the pork, sauce, vinegar and 1/4 cup water in a saucepan, covered, over medium-high heat, until fork-tender.  (About 20 minutes).
  • Shred the meat and serve with pickles on a bun.

Recipe and image from Real Simple.

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

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Clean-up is a breeze with this one-dish dinner.  Recipe serves 4 with only 15 minutes of “hands on” prep.

What you’ll need:

  • 4 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves of garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 pound green beans (trimmed)
  • 8 small red potatoes, quartered
  • 4 chicken breasts

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Coat a large baking dish (or cast iron skillet) with 1 tablespoon olive oil.  Arrange the lemon slices in a single layer in the bottom over the olive oil.
  • In a large bowl, combine the remaining olive oil, lemon juice, garlic, salt, and pepper.  Add the green beans and toss to coat.
  • Using a slotted spoon or tongs, remove the green beans and place on top of the lemon slices.
  • Add the potatoes to the same bowl and repeat, tossing and arranging on the edge around the baking dish (or skillet).
  • Place the chicken in the same bowl and coat with olive oil mixture.  Place the chicken on top of the green beans.
  • Pour any of the remaining oil on top.
  • Roast for 50 minutes.
  • Remove the chicken from the dish.  Continue to roast the beans and potatoes for 10 more minutes or until the potatoes are fork tender.
  • Serve warm.

Recipe and image from Real Simple.

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