Cheesy Chicken Spaghetti

This baked spaghetti dinner is loaded with calcium and protein.  Make it even healthier by using whole-wheat noodles.  Recipe serves 6.

What you’ll need:

  • 9 ounces uncooked spaghetti noodles
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 (14.5 ounces each) cans of stewed tomatoes, undrained and chopped
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried Italian seasoning
  • 1/4 teaspoon salt
  • 2 cups shredded cheddar cheese
  • 3 cups cooked and chopped chicken

What you’ll do:

  • Preheat the oven to 350 degrees.
  • Cook the pasta according to package directions leaving out the added salt and fat.
  • Drain.
  • Coat a nonstick skillet with cooking spray and place over medium-high heat.
  • Add the onion and garlic and saute for 5 minutes.
  • Add the tomatoes, Worcestershire sauce, Italian seasoning and salt.
  • Bring to a boil.
  • Reduce heat and simmer, uncovered, for 10 minutes.
  • Stir in 1 cup of cheese, chicken and the cooked spaghetti.
  • Spoon into a casserole dish that has been coated with cooking spray.
  • Top with remaining 1 cup cheese.
  • Bake for 15 minutes.

Recipe and image from Health.

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

Quick Quinoa Meatballs

Instead of salt, a variety of spices are used to add flavor to this holiday appetizer.  Recipe makes 24 meatballs.

What you’ll need:

  • 1/2 cup quinoa
  • 1 pound ground pork
  • 1/2 cup diced shallot (or onion)
  • 4 garlic cloves, smashed
  • 2 large eggs
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon ground cinnamon

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Line a baking sheet with parchment paper.
  • Put the quinoa in 1 cup of water in a saucepan and bring to a boil.
  • Once it comes to a boil, reduce the heat to low, cover, and cook until the water is absorbed, about 12-15 minutes.
  • Check occasionally and stir to make sure that the bottom of the pan isn’t burning or sticking.
  • Take the saucepan off the heat, transfer the quinoa to a bowl and allow to cool for 10 minutes.
  • While the quinoa is cooling, add the remaining ingredients to the bowl.
  • Using your hands, mix until evenly distributed.
  • Shape the mixture into golf ball-sized balls.
  • Place on the baking sheet and bake 12-15 minutes.

Recipe and image from Cooking Light.

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

Spanish-Style Shrimp with Yellow Rice

This simple dish is full of Spanish flavors and will be on your dinner table in 25 minutes.  Recipe serves 4.

What you’ll need:

  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup finely chopped onion
  • 3 cups uncooked quick-cooking brown rice
  • 1/2 teaspoon ground turmeric
  • 2 1/2 cup cold water
  • 1/2 cup frozen peas

What you’ll do:

  • Combine the garlic, 1 tablespoon of olive oil, paprika and 1/4 teaspoon salt in a large bowl with a whisk.
  • Add the shrimp, tossing to coat.
  • Set shrimp aside.
  • In a large saucepan, over medium-high heat, heat 1 tablespoon of olive oil.
  • Add the onion and cook 2 to 3 minutes or until soft.
  • Add the rice, 1/4 teaspoon salt and turmeric.
  • Add 2 1/2 cups cold water; cover and reduce the heat to low.
  • Cook 4 minutes and remove from heat.
  • Stir in the peas and let stand, covered, until ready to serve.
  • Warm a nonstick skillet over medium-high heat.
  • Once hot, add the shrimp and cook 2 to 3 minutes per side or until cooked through.
  • Remove from heat.
  • Fluff rice and peas and serve with shrimp.

Recipe and image from Health.

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

Pulled Pork Tacos

Let your crock pot do all the work with only 15 minutes of prep time.  Recipe serves 6 (3 tacos per person).

What you’ll need:

  • 2 cups bottled salsa
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 (2 1/2 pound) boneless pork butt (or shoulder), trimmed of excess fat
  • 18 corn tortillas
  • 1/2 cup fresh cilantro
  • 3/4 cup plain Greek yogurt (or fat-free sour cream)
  • 1 lime, cut into wedges (optional)

What you’ll do:

  • Combine the salsa, chili powder, oregano, cocoa powder and salt in the slow cooker.
  • Add the pork and turn to coat.
  • Cook, covered, on high for 4-5 hours or on low for 7-8 hours.
  • Preheat the oven to 350 degrees about 20 minutes before dinner.
  • Stack the tortillas and wrap in foil.
  • Bake for 15 minutes or until warm.
  • Shred the pork with 2 forks and stir into the cooking liquid.
  • Serve the shredded pork with the warmed tortillas and top with cilantro, Greek yogurt, lime and extra salsa.

Recipe and image from Health.

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

Herbed Chicken Cutlets with Roasted Winter Vegetables

If you have any leftover chicken (or double the recipe to ensure leftovers), it’s perfect for lunch the next day on top of a salad or in a sandwich.  Recipe serves 4.

What you’ll need:

  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 medium head of cauliflower, cut into small florets
  • 3 tablespoons olive oil
  • salt
  • pepper
  • 8 chicken cutlets (about 1 1/2 pounds total)
  • 1 tablespoon herbes de Provence

What you’ll do:

  • Heat oven to 425 degrees.
  • On a large rimmed baking sheet, toss the brussels sprouts and cauliflower with 2 tablespoons of oil, 1/2 teaspoon salt and 1/2 teaspoon of pepper.
  • Roast, tossing once, until tender, about 25 minutes.
  • Meanwhile heat 1 tablespoon of oil in a large skillet over medium-high heat.
  • Season the chicken with the herbes de Provence, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  • Working in batching, cook until golden brown and cooked through, 2-3 minutes per side.
  • Serve the chicken alongside the roasted vegetables.

Recipe and image from Real Simple.

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

Three-Cheese Calzones

Refrigerated pizza dough takes all the work out of putting together these calzones that are stuffed with three kinds of cheese.  Serve with marinara on the side for dipping.  Recipe makes 4 calzones.

What you’ll need:

  • 1 pound refrigerated pizza dough
  • 1 cup ricotta
  • 1/2 cup grated mozzarella
  • 1/4 cup grated Parmesan
  • 1 bunch spinach, chopped
  • pepper
  • 1 tablespoon olive oil
  • 1 cup jarred marinara sauce

What you’ll do:

  • Heat the oven to 400 degrees.
  • On a lightly floured surface, divide the dough into 4 equal portions.
  • Roll and stretch each piece into an 8-inch circle.
  • In a bowl, combine the cheeses, spinach and 1/4 teaspoon pepper.
  • On one side of the dough rounds, divide the cheese mixture evenly.
  • Fold the dough over the filling and pinch the edges to seal.
  • Brush the tops of the calzones with the oil.
  • Bake 12-15 minutes.
  • Serve with the sauce.

Recipe and image from Real Simple.

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

Bacon, Ranch and Chicken Mac and Cheese

Fancy comfort food is on the menu tonight!  Bacon and ranch dressing-inspired seasonings are added to this classic family favorite for a twist your children will love.  Recipe serves 4.

What you’ll need:

  • 8 ounces uncooked elbow macaroni
  • 1 slice applewood-smoked bacon
  • 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 1 tablespoon canola oil
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups fat-free milk
  • 1/3 cup condensed cream of mushroom soup
  • 3/4 cup shredded six-cheese Italian blend (such as Sargento)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chopped fresh dill
  • 1/8 teaspoon salt
  • 1/2 cup shredded Colby-Jack cheese

What you’ll do:

  • Cook pasta according to package direction (omitting added salt and fat); drain.
  • Cook bacon in a large nonstick skillet over medium heat until crisp.
  • Remove bacon and reserve the drippings.
  • Finely chop the bacon and set aside.
  • Increase the heat to medium-high.
  • Add the chicken to the pan with bacon drippings; saute 6 minutes.
  • Heat oil in a large saucepan over medium heat.
  • Sprinkle the flour evenly into the pan.  Cook 2 minutes, stirring constantly with a whisk.
  • Combine the milk and condensed soup, stirring with a whisk and gradually add to the saucepan, continuing to stir with a whisk.
  • Bring to a boil and cook 2 minutes or until thick.
  • Remove from heat and let stand 4 minutes.
  • Add the Italian cheese blend, onion powder, garlic powder, dill and salt and stir until cheese melts.
  • Stir in the cooked pasta and chicken.
  • Preheat broiler.
  • Spoon the mixture into an 8-inch square baking dish coated with cooking spray.
  • Sprinkle with bacon and colby-jack cheese.
  • Broil for 3 minutes or until cheese is melted.

Recipe and image from Cooking Light.

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