Spiced Pork and Mango Tacos

A spin on the traditional taco night with pork and mango.  If you can’t find mango, substitute pineapple.  Recipe serves 4.

What you’ll need:

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/8 teaspoon allspice
  • 2 (6-ounce) boneless pork loin chops
  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 1 cup sliced red bell pepper
  • 8 (6-inch) corn tortillas
  • 1 1/2 cups sliced mango
  • 3 tablespoons chopped fresh cilantro
  • 8 lime wedges

What you’ll do:

  • Combine the salt, garlic powder, cumin, paprika and allspice in a small bowl.
  • Rub the spice mixture evenly over the pork.
  • Heat a large cast-iron skillet over medium-high heat.
  • Add the oil to the pan; swirling to coat.
  • Add the pork to the pan and cook 3 minutes on each side or until done.
  • Remove the pork from the pan and let stand 5 minutes.
  • Add the onion and bell pepper to the pan and saute 5 minutes or until lightly charred.
  • Remove the onion mixture from the pan.
  • Warm the tortillas according to package directions.
  • Top the tortillas evenly with the pork, onion mixture, mango and cilantro.
  • Serve tacos with a lime wedge.

Recipe and image from Cooking Light.

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

Cashew Chicken Wheat Berry Salad with Peas

A little about wheat berries:  Nutty, chewy, robust wheat berries work well in stews, stir-fries, and hearty salads. Cook as you would pasta, in a large pot of boiling water. Check for doneness after 30 minutes, but know they may take as long as an hour to reach desired tenderness. Drain when done. One cup uncooked yields about 2 cups cooked.

This recipe uses up leftover chicken (or simply use a rotisserie chicken) for a dinner that is ready in 15 minutes.  Recipe serves 4.

What you’ll need:

  • 4 teaspoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoons minced garlic
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups cooked wheat berries
  • 1 1/2 cups chopped cooked chicken
  • 3/4 cup sugar snap peas, halved diagonally
  • 1/2 cup dry-roasted, unsalted cashews (peanuts would also work for a less-expensive option)
  • 1/3 cup thinly sliced green onions

What you’ll do:

  • Combine the hoisin, rice vinegar, soy sauce, garlic, pepper and salt in a bowl with a whisk.
  • Add the wheat berries, chicken and peas, tossing well.
  • Stir in the cashews and onions before serving.

Recipe and image from Cooking Light.

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

Thai Beef Rolls

These wrap sandwiches take only minutes to prepare – making them perfect for lunch or dinner.  Recipe makes 4 wraps.

What you’ll need:

  • 1 1/2 tablespoons lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons fish sauce
  • 3/4 teaspoon sugar
  • 4 (8-inch) whole-grain tortillas
  • 2 cups lettuce leaves
  • 12 ounces thinly sliced deli roast beef
  • 1/2 cup shredded carrots
  • 1/4 cup chopped mint

What you’ll do:

  • Combine the lime juice, oil, ginger, garlic, fish sauce and sugar in a small bowl, stirring with a whisk.
  • Brush each tortilla lightly with 2 teaspoons of the lime juice mixture.
  • Arrange 1/2 cup lettuce on each tortilla and top with 3 ounces of the deli meat.
  • Combine the carrots and mint.
  • Combine about 3 tablespoons of the carrot-mint mixture on top of the meat.
  • Drizzle each with about 1 tablespoon of the remaining lime mixture.
  • Roll and serve.

Recipe and image from Cooking Light.

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

The Hawaiian Dog

Despite its nutritional reputation, the average frank actually beats a basic burger patty by about 100 calories (assuming you don’t go the foot-long route).  Try organic, grass-fed, or uncured hot dogs, which tend to have less sodium. Then load up on fresh condiments like these. A whole-grain bun is another healthy upgrade.  Recipe is for one hot dog – but is easily multiplied to feed as many mouths as necessary.

What you’ll need:

  • 3 tablespoons chopped pineapple
  • 1 1/2 teaspoon diced red onion
  • 1 tablespoon chopped red bell pepper
  • 2 teaspoon chopped macadamia nuts
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime juice

What you’ll do:

  • Combine all the ingredients.
  • Add to the top of a hot dog and enjoy.

Recipe and image from Cooking Light.

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

Pizzadillas

You can’t go wrong with cheese and pepperoni.  Complete the meal with steamed broccoli or carrot sticks with light ranch dressing.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon canola oil
  • 4 (8-inch) whole wheat tortillas
  • 1 1/2 cups shredded mozzarella cheese
  • 1 ounce turkey pepperoni
  • 1 cup marinara sauce

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Brush the canola oil over a baking sheet.
  • Place the tortillas on the baking sheet.
  • Sprinkle 3 tablespoons of cheese on each tortilla.
  • Divide the pepperoni among the tortillas.
  • Top the pepperoni with 3 more tablespoons of cheese.
  • Bake for 5 minutes.
  • Remove from the oven and carefully fold each tortilla in half.
  • Bake 10 more minutes, or until crispy and browned.
  • Serve with the marina sauce.

Recipe and image from Cooking Light.

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

Skillet Barbecue Shrimp

Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top (less than 10 minutes).  Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice.  Recipe serves 5.

What you’ll need:

  • 3/4 cup fat free Italian dressing
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire ground black pepper blend
  • 1 teaspoon dried rosemary, crushed in your hand
  • 2 pounds large shrimp with tails intact
  • 5 lemon wedges

What you’ll do:

  • In a skillet, combine the dressing, butter, black pepper blend and dried rosemary.
  • Bring to a boil.
  • Add the shrimp, cook 6 minutes or until the shrimp are cooked through.
  • Serve with lemon wedges.

Recipe and image from Oxmoor House.

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

Okra, Corn, and Jalapeno Salsa Skillet

Using in-season produce, this salsa is great over grilled chicken or pork or with baked tortilla chips. Recipe serves 8 but doubles easily for a crowd.

What you’ll need:

  • 1 tablespoon canola oil
  • 1 cup fresh yellow corn kernels (about 2 ears)
  • 1 pound okra, cut into 1/2-inch pieces (about 3 1/2 cups)
  • 1 cup chopped fresh spinach
  • 1/4 cup bottled pickled jalapeno pepper slices
  • 3/4 cup chopped tomato (about 1 medium)
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

What you’ll do:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add the corn; saute 3 minutes.
  • Add the okra, saute 3 minutes.
  • Stir in the jalapeno and spinach; cook 2 minutes.
  • Remove from heat and add the remaining ingredients.

Recipe and image from Cooking Light.

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