Turkey Alfredo Pizza

Lots of leftover turkey from yesterday’s feast?  Combine them with a few ingredients and store-bought Alfredo sauce to make a pizza that doesn’t taste anything like Thanksgiving!  Recipe serves 6.

What you’ll need:

  • 1 cup shredded cooked turkey
  • 1 cup frozen chopped collard greens or spinach, thawed, drained and squeezed dry
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, halved
  • 1 store-bought pizza crust (pre-cooked)
  • 1/2 cup light Alfredo sauce
  • 3/4 cup shredded fontina cheese (or mozzarella)
  • 1/2 teaspoon crushed red pepper

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Combine the turkey, greens, lemon juice, salt and pepper in a bowl.
  • Rub the cut garlic over the crust, discard when finished.
  • Spread the Alfredo sauce evenly over the crust, top with the turkey mixture.
  • Sprinkle with cheese and red pepper.
  • Bake for 12 minutes or until the cheese is melted and the crust is crispy.

Recipe and image from Cooking Light.

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

Quick Greek Couscous with Shrimp

Couscous is one of the easiest starches you can find.  Couscous is basically a tiny pasta and takes on the flavor of whatever else is in the dish.  Recipe serves 4.

What you’ll need:

  • 1 1/2 cups water
  • 1 1/3 cups uncooked couscous
  • salt
  • pepper
  • olive oil
  • 1 1/2 pounds peeled and deveined shrimp
  • 1 cup grape tomatoes, halved
  • 1/2 cup thinly sliced green onions
  • 1/3 cup pitted Kalamata olives, halved
  • 1/4 cup Greek yogurt

What you’ll do:

  • Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat.
  • Add the couscous, 1/4 teaspoon salt and 1/2 teaspoon pepper to the pan.
  • Cover, remove from heat, and let stand 5 minutes.
  • Heat a large skillet over medium-high heat.
  • Add one tablespoon of olive oil to the pan; swirl to coat.
  • Sprinkle the shrimp with 1/8 teaspoon salt.
  • Add the shrimp to the pan and saute for 3 minutes or until done.
  • Fluff the couscous.
  • Add the shrimp to the couscous.
  • Combine 2 tablespoons of olive oil, tomatoes, onions and olives in a large bowl.
  • Add the tomato mixture to the shrimp and couscous.  Toss to combine.
  • Serve each serving (2 cups) with 1 tablespoon of yogurt on top.

Recipe and image from Cooking Light.

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

Sausage, Pepper and Onion Pizza

A loaf of french bread and a can of diced tomatoes are store bought items that will make this meal ready in no time.  Recipe makes 4 servings.

What you’ll need:

  • 1 1/2 cups thinly sliced onion
  • 1 cup bell pepper strips (green, red or yellow will work!)
  • 2 (4-ounce) links turkey Italian sausage
  • 1/4 teaspoon crushed red pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8-ounce) loaf French bread, cut in half horizontally
  • 1 cup shredded mozzarella cheese

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Heat a large nonstick skillet coated with nonstick cooking spray over medium-high heat.
  • Add the onions and bell peppers and saute for 6 minutes or until tender.
  • Remove the casings from the sausage.
  • Add the sausage to the pan and cook for 5 minutes, stirring to crumble.
  • Add the crushed red pepper and diced tomatoes, cook 5 minutes or until the mixture begins to thicken.
  • Spread the sausage mixture evenly over cut sides of the bread.
  • Sprinkle evenly with cheese.
  • Bake 5 minutes or until the cheese melts.
  • Cut eat half in half and serve.

Recipe and image from Cooking Light.

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

Sautéed Brussels Sprouts With Bacon and Golden Raisins

With Thanksgiving right around the corner, here is a side dish that is sure to please a crowd.  Recipe serves 8 as a side dish.

What you’ll need:

  • 1/2 cup apple cider vinegar
  • 1/2 cup golden raisins
  • 2 pounds small Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 4 slices bacon
  • 1 small red onion, cut into thin half-moons

What you’ll do:

  • Preheat the oven to 425 degrees.
  • Warm the vinegar in a small saucepan over medium heat.
  • Remove the vinegar from heat, add the raisins and allow to sit for 15 minutes.  Drain.
  • On a large rimmed baking sheet, toss the brussels sprouts, oil and 1 teaspoon of salt and pepper.
  • Roast, stirring once, until golden and tender, 25-30 minutes.
  • Meanwhile, cook the bacon in a large skillet over low-medium heat until crisp.
  • Transfer to a paper towel-lined plate.  Crumble.
  • Return the skillet to medium heat.
  • Add the onion and cook, stirring occasionally, until tender, 5-6 minutes.
  • Add the brussels sprouts, bacon and raisins to the onion and toss to combine.

Recipe and image from Real Simple.

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

Crispy Chicken with Broccoli Coleslaw

Make chicken interesting and delicious with a crispy outside and a bright, crunchy coleslaw on the side.  Recipe makes 4 servings.

What you’ll need:

  • 3 cups sliced cabbage
  • 1/2 bunch broccoli, chopped
  • 2 carrots, shredded
  • 1/4 cup light mayonnaise
  • 1/4 cup pickle relish
  • salt
  • pepper
  • 1 egg, beaten
  • 1/2 cup panko bread crumbs
  • 8 chicken cutlets (1 1/2 pounds total)
  • 2 tablespoons canola oil

What you’ll do:

  • In a large bowl, combine the cabbage, broccoli, carrots, mayonnaise, relish and 1/4 teaspoon salt.
  • Place the egg and bread crumbs in separate shallow bowls/dishes.
  • Season the chicken with salt and pepper evenly.
  • Dip each piece of chicken into the egg (shake to remove excess egg), and then the panko.  Press to make sure the bread crumbs stick.
  • Coat all pieces of chicken.
  • Heat the oil on a large skillet over medium-high heat.
  • Working in batches, cook the chicken 3-4 minutes on each side or until cooked through.
  • Serve with coleslaw.

Recipe and image from Real Simple.

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

Peanut Butter Waffle

Think beyond the syrup!  Serve with a glass of milk for a breakfast that’s sure to keep the kids (or you!)  until lunch! Recipe makes one serving  but can easily make as many as the mouths you have to feed.

What you’ll need:

  • Frozen, whole-grain waffle
  • 1 tablespoon peanut butter**
  • 1 tablespoon of raisins

What you’ll do:

  • Toast waffle.
  • Top with peanut butter.
  • Sprinkle on raisins.

**Low-fat is not the better buy when it comes to peanut butter.  When the fat is reduced, sugar is increased.  And the fat that’s naturally found in peanuts is healthy!**

Recipe and image from Real Simple.

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

Stir-Fried Shrimp, Rice and Collard Greens

Collards, a Southern staple, are given an Asian-twist in this recipe.  Recipe makes 4 servings in 30 minutes.

Remember, stir-fries cook fast – so make sure to have all ingredients prepped before you start cooking (and be sure to cook the rice before you start cooking anything else).

What you’ll need:

  • 3/4 cup long-grain white rice
  • 4 large eggs
  • 2 tablespoons plus 1/2 teaspoon soy sauce
  • 2 tablespoons canola oil
  • 1 pound peeled and deveined shrimp
  • 6 green onions, cut into 1 1/2 inch pieces
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, chopped
  • 6 cups stemmed, sliced collards (about 1 bunch)
  • 2 tablespoons rice vinegar
  • Asian chili sauce (for serving)

What you’ll do:

  • Cook the rice according to package directions.
  • In a medium bowl, whisk together the eggs and 1/2 teaspoon of soy sauce.
  • Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
  • Add the egg mixture and cook, stirring and tilting the pan, until just set, 1-2 minutes.
  • Fold the egg in half in the pan, transfer to a cutting board and cut into strips.
  • Add the remaining 1 tablespoon of oil to the pan.
  • Add the shrimp and cook, tossing occasionally, 4-6 minutes.  Remove from pan.
  • Add the green onions, ginger and garlic to the pan and cook for 1 minute.
  • Add the collards and cook until tender.
  • Add the cooked rice, rice vinegar, egg, shrimp and 2 tablespoons of soy sauce and cook 2-3 minutes.
  • Serve with the chili sauce.

Recipe and image from Real Simple.

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