Cuban Chicken Pizza

Tortillas serve as the crust for these quick and easy pizzas that are perfect for any night of the week.  Recipe serves 4.

What you’ll need:

  • 4 (8-inch) whole-wheat tortillas
  • 1 (11 ounce) can whole kernel corn, drained
  • 1/2 teaspoon cumin
  • 2 cups diced roasted chicken breast
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 clove garlic, minced
  • 2 tablespoons fresh lime juice
  • 3/4 cup shredded Monterey Jack cheese with jalapenos
  • 4 teaspoons chopped cilantro

What you’ll do:

  • Preheat the oven to 350 degrees.
  • Place the tortillas on a baking sheet coated with cooking spray.
  • Bake for 10 minutes or until the edges are light brown.
  • Remove from oven and let sit on baking sheet.
  • Press down to flatten, if necessary.
  • Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add corn and cook until lightly charred.
  • Add the cumin, chicken, black beans and garlic.
  • Cook 2 minutes, stirring occasionally.
  • Remove from the heat and stir in lime juice.
  • Spoon 3/4 cup bean mixture onto each tortilla; top with 3 tablespoons of cheese.
  • Bake at 350 degrees  for 2 minutes or until the cheese melts.
  • Sprinkle with cilantro before serving.

Recipe and image from Cooking Light.

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

Sesame Pork Rice

Quicker than take-out, this pork fried rice is ready in 15-minutes.  Recipe serves 4.

What you’ll need:

  • 2 bags boil-in-bag long-grain rice (3 1/2-ounces each)
  • 1 pound boneless pork loin chops, cut into bite-sized pieces
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon fresh ginger
  • 1 tablespoon dark sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup chopped green onions
  • 1 tablespoon toasted sesame seeds

What you’ll do:

  • Cook the rice according to package directions, omitting the salt.
  • Drain well and set aside.
  • While the rice cooks, toss the pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger.
  • Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
  • Add pork and saute 3 minutes or until done.
  • Remove the pork from the pan and keep warm.
  • Heat 1 teaspoon oil in pan.
  • Add 1 teaspoon of garlic and 1/2 teaspoon of ginger, saute 30 seconds.
  • Add the rice, soy sauce, hoisin sauce and vinegar.
  • Cook for 2 minutes, stirring constantly.
  • Stir in the pork and cook for 2 minutes or until heated through.
  • Sprinkle with green onions and sesame seeds before serving.

Recipe and image from Cooking Light.

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

Ultimate Grilled Cheese

This kid-friendly sandwich had 4 ingredients and is ready in 5 minutes.  Recipe makes 1 sandwich but you can easily make as many as you need.

What you’ll need:

  • 1/2 ounce reduced-fat cream cheese
  • 1 teaspoon mayonnaise
  • 1 ounce shredded cheddar cheese
  • 2 slices whole-grain bread
  • 1/2 teaspoon olive oil

What you’ll do:

  • Combine the cream cheese and the mayonnaise.
  • Add the shredded cheddar.
  • Spread the mixture between the bread slices.
  • Heat a skillet over medium heat, sear each side in the olive oil until browned and crisp.

Recipe and image from Cooking Light.

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

Bean Salad Quinoa

Red quinoa has beautiful color and texture but regular quinoa will work perfectly, too.  This recipe has 5 ingredients (salt, water and olive oil don’t count) and is the perfect meatless Monday dinner.  Recipe serves 4.

What you’ll need:

  • 1 2/3 cups water
  • 1 cup red quinoa (or regular)
  • 1/4 cup minced red onion
  • 4 teaspoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 (15 ounce) can white beans, rinsed and drained
  • 2 plum tomatoes, diced

What you’ll do:

  • Bring the water and the quinoa to a boil in a saucepan.
  • Reduce the heat to low, cover and simmer 12 minutes or until the quinoa is tender; drain.
  • Add the onion, vinegar, oil, salt, beans and tomatoes.
  • Stir to combine.

Recipe and image from Cooking Light.

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

Beef and Broccoli Bowl

A hearty one-dish dinner full of vegetables and protein.  Recipe serves 4.

What you’ll need:

  • 1 bag boil-in-bag long-grain rice
  • 1/4 cup lower sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 1 (12-ounce) boneless sirloin steak, cut into strips
  • 2 teaspoons canola oil
  • 2 cups broccoli florets
  • 1 cup sliced red onion
  • 1 cup chopped carrot
  • 1/2 cup water
  • 2 teaspoons dark sesame oil
  • 1/3 cup sliced green onions

What you’ll do:

  • Cook the rice according to package directions.
  • Combine the soy sauce, cornstarch and hoisin sauce in a medium bowl.
  • Add the beef, tossing to coat.
  • Heat a large skillet over  high heat.
  • Add the oil to the pan and swirl to coat.
  • Remove the beef from the marinade (but save the marinade).
  • Add the beef to the hot skillet and cook, 2 minutes, or until browned, stirring occasionally.
  • Remove the beef from the pan,
  • Add the broccoli, red onion, carrots, water and sesame oil to the pan.
  • Cook 4 minutes or until the broccoli is crisp-tender.
  • Add the reserved marinade to the pan; bring to a boil.
  • Cook 1 minute.
  • Add the beef to the pan and cook until heated through.
  • Serve the beef over the rice and sprinkle with green onion slices.

Recipe and image from Cooking Light.

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