Fall Vegetable Curry

A vegetarian dinner that takes 30 minutes from start to finish.  Makes 4 servings.

What you’ll need:

  • 1 1/2 teaspoons olive oil
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  • 2 teaspoons curry powder
  • 1/2 cup vegetable broth
  • 1/4 teaspoon salt
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup plain Greek yogurt

What you’ll do:

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Add the sweet potato and saute for 3 minutes.  Decrease the heat to medium
  • Add the cauliflower, onion and curry powder to the skillet; cook 1 minute, stirring constantly.
  • Add the broth, salt, chickpeas and tomatoes; bring to a boil.
  • Cover, reduce heat, and simmer for 10 minutes.
  • Sprinkle with cilantro and serve with a dollop of Greek yogurt on top.

Recipe and image from Cooking Light.

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

Peanut-Almond Snack Bar

Jazz up snack time with this sweet and salty bar.  Recipe makes 16 bars (160 calories each).

What you’ll need:

  • 2 1/2 tablespoons butter
  • 3 cups mini marshmallows
  • 1/2 cup chunky peanut butter
  • 2 1/4 cups Chocolate toasted oat cereal (such as Cheerios)
  • 1 1 /4 cups rolled oats
  • 1 cup crushed hard pretzels
  • 1/3 cup roasted almond
  • 1/4 teaspoon salt
  • cooking spray

What you’ll do:

  • Melt the butter in a large saucepan over medium heat.
  • Add the marshmallows and peanut butter; cook 3 minutes or until smooth, stirring constantly.
  • Remove the mixture from heat; stir in the cereal, oats, pretzels, almonds and salt.
  • Spread the mixture into an 8-inch  square metal baking dish coated with cooking spray.
  • Using a wet spoon, spread the mixture evenly and let stand 1 hour or until set.

Recipe and image from Cooking Light.

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

Cod with Beans, Corn and Pesto

Adding store-bought pesto to any vegetable adds lots of flavor without all the work.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 4 6-ounce pieces cod (about 1-inch thick), skin removed
  • salt
  • pepper
  • 1/2 pound green beans (about 2 1/2 cups)
  • 1 leek, cut into half-moon shapes
  • 1 cup corn kernels
  • 2 tablespoons pesto

What you’ll do:

  • Heat the oil in a nonstick skillet over medium-high heat.
  • Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cook the fish on one side until golden, about 3-5 minutes.
  • Flip the cod and scatter the beans and leek around the fish.
  • Add 1/4 cup water, cover and cook until the veggies are tender, about 3-4 minutes.
  • Transfer the fish onto plates.
  • Stir the corn into the beans and leeks, cover and cook for 1 minute.
  • Stir in the pesto and serve alongside the fish.

Recipe and image from Real Simple.

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

Buttermilk Chicken and Tomato Salad

Using a store-bought rotisserie chicken means this dinner is ready in 10 minutes.  Recipe serves 4.

What you’ll need:

  • 1/4 cup buttermilk
  • 1/4 cup light mayonnaise
  • 1 tablespoon lemon juice
  • 4 plum tomatoes, roughly chopped
  • salt
  • pepper
  • 2 romaine hearts, torn into bite size pieces
  • 1 2-pound rotisserie chicken, cut up
  • 1/2 tablespoon fresh chives

What you’ll do:

  • In a medium bowl, whisk together the buttermilk, mayonnaise and lemon juice.
  • Add the tomatoes and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Toss to combine.
  • Divide the lettuce among the plates.
  • Top with chicken, spoon the dressing and tomatoes on top and sprinkle with chives.

Recipe and image from Real Simple.

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

Southwestern Beef Chili with Corn

Using both ground beef and beans means you get the flavor of chili without all the added fat.  Plus beans add lots of healthy fiber to this chili.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1/2 pound lean ground beef
  • 2 tablespoons tomato paste
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 tablespoon chili powder
  • salt
  • pepper
  • 1/2 cup corn kernels
  • 1/2 cup grated cheddar cheese
  • 2 green onions, sliced

What you’ll do:

  • Heat the oil in a large saucepan over medium-high heat.
  • Add the carrots, onion and bell pepper and cook, stirring, for 3 minutes.
  • Add the beef and cook, breaking it up with a spoon, until no longer pink (about 3-5 minutes).
  • Add the tomato paste and cook, stirring, until darkened, 1 minute.
  • Stir in the beans, chili powder,  3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Simmer over medium heat until the veggies are tender, 8-10 minutes.
  • Stir in the corn.
  • Top with cheese and green onions before serving.

Recipe and image from Real Simple.

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

Roasted Red Pepper Mini-Bagel Sandwiches

These sandwiches are perfect for dinner time, snack time or entertaining.  And the best part – no cooking is involved.  Recipe serves 6 for dinner (2 bagels per person), 12 for snack time (1 bagel per person)  or 24 servings as an appetizer (cut each bagel in half).

What you’ll need:

  • 1 cup (8 ounces) reduced-fat cream cheese, softened
  • 1/4 cup minced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 garlic cloves, minced
  • 12 mini bagels, split and toasted
  • 1 (12-ounce) bottle roasted red peppers, rinsed, drained and chopped

What you’ll do:

  • Combine the cream cheese, green onions, salt, pepper and garlic.
  • Spread the mixture evenly over the bagels.
  • Arrange the red peppers over the bottom half of the bagels.
  • Top with the other bagel halves before serving.

Recipe and image from Cooking Light.

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

Meatball Sliders

Fall and football go hand-in-hand.  These mini-meatball subs are perfect for watching the game with the family.  Recipe makes 12 sliders.

What you’ll need:

  • 1 package Hawaiian honey wheat rolls, split in half (such as Kings brand)
  • 1 1/4 cups marinara sauce (look for no-added salt, no-added sugar, if possible)
  • 12 prepared Italian-style meatballs (such as Aidells)
  • 3 slices provolone cheese, cut into quarters (4 pieces each for a total of 12)

What you’ll do:

  • Heat the broiler on your oven to high.
  • Place rolls on an aluminum foil-lined baking sheet.
  • In a small pot, heat the marinara sauce.
  • Stir in the meatballs and heat until warmed.
  • Place 1 meatball on each roll and spoon 2 tablespoons of sauce over each meatball.
  • Top with a quarter slice of slice.
  • Broil for about 1 minutes or until the cheese is melted and the rolls are slightly browned.

Recipe and image from Family Circle. 

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