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!

Sweet Potato Gnocchi with Bacon and Sage

Five ingredients is all you’ll need for this insanely delicious dinner.  Gnocchi is a potato dumpling and you can find them in the refrigerated section at your grocery store.  Recipe serves 4.

What you’ll need:

  • 2 (9-ounce) packaged refrigerated sweet potato gnocchi (such as Nuovo)
  • 2 thick-cut bacon slices, chopped
  • 1 tablespoon butter
  • 12 fresh sage leaves, chopped
  • 3 tablespoons Parmesan cheese
  • 1/4 teaspoon pepper

What you’ll do:

  • Cook the gnocchi according to package directions and drain.
  • Heat a nonstick skillet over medium heat.
  • Add the bacon and cook 8 minutes, or until crisp, stirring frequently.
  • Remove the bacon from the pan; drain on a paper towel.
  • Reserve 1 1/2 tablespoons bacon drippings; discard remaining.
  • Add the butter to the drippings; cook 1 minute.
  • Add the sage and cook 30 seconds, stirring constantly.
  • Add the cooked gnocchi to the pan and saute 1 minute or until lightly browned.
  • Divide the gnocchi evenly among 4 plates.
  • Top evenly with bacon, cheese and pepper.

Recipe and image from Cooking Light.

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

Butternut Squash, Kale and Black Bean Quesadillas

By mashing half of the beans, the quesadillas are creamier and stay together better.  Serve with a fruit salad.  Recipe makes 4 quesadillas.

What you’ll need:

  • 2 cups prechopped peeled butternut squash
  • 6 tablespoons water
  • 2 cups baby kale
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1 cup canned black beans, rinsed and drained
  • 4 (8-inch) whole-wheat tortillas
  • 1 1/2 cups shredded mozzarella

What you’ll do:

  • Heat a skillet over medium heat.
  • Add the squash and 6 tablespoons of water; cover and cook for 6 minutes.
  • Uncover and stir in the kale, oil and salt.
  • Cook for 2 minutes; remove from heat.
  • Place 1/2 cup of beans in a bowl and mash.
  • Add the remaining 1/2 cup of beans and the squash to the bowl.
  • Toss.
  • Divide the mixture evenly between the tortillas.
  • Top evenly with cheese.
  • Fold each tortilla in half over the filling.
  • Wipe the skillet clean and return to stove over medium heat.
  • Spray with cooking spray.
  • Add 2 tortillas and cook 2 minutes on each side.
  • Repeat with remaining tortillas.

Recipe and image from Cooking Light.

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

Chicken Wraps with Mango-Chutney

Perfect for lunch or dinner, this sweet and spicy wrap will be a new favorite.  Recipe makes 4 wraps.

What you’ll need:

  • 2 (6-ounce) boneless, skinless chicken breast halves
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup mango chutney
  • 3 tablespoons sliced green onions
  • 1 (8.8 ounce) package naan bread
  • 2 cups mixed salad greens

What you’ll do:

  • Place chicken between 2 sheets of plastic wrap.
  • Pound to 1/2-inch thickness using a meat mallet or small skillet.
  • Cut each in half crosswise.
  • Combine the curry powder, salt and 1/4 teaspoon pepper.
  • Sprinkle the curry mixture over both sides of the chicken.
  • Heat a large nonstick skillet over medium-high heat.
  • Add the oil and swirl to coat.
  • Add the chicken to the pan.
  • Cook 3 minutes on each side or until done.
  • Remove from the pan and let stand 5 minutes.
  • While the chicken is resting, combine the yogurt, chutney, green onions and 1/4 teaspoon pepper in a small bowl.
  • Warm the naan according to package directions.
  • Cut in half crosswise.
  • Spread the yogurt mixture over the naan halves.
  • Top evenly with the greens and chicken.
  • Roll up and serve.

Recipe and image from Cooking Light.

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

Peanut Chicken Noodle Soup

Thai night!  Recipe serves 6.

What you’ll need:

  • 6 ounces uncooked spaghetti noodles
  • 1/2 cup chicken broth
  • 3 tablespoons peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (13.5 ounce) can lite coconut milk
  • 3 cups shredded rotisserie chicken
  • 3 cups thinly sliced napa cabbage
  • 1/4 cup fresh cilantro
  • 1 small serrrano chile, thinly sliced (optional)
  • 2 tablespoons Sriracha (optional)

What you’ll do:

  • Cook the noodles according to package directions.
  • Before draining, reserve 2 cups of the cooking liquid.
  • Heat the chicken broth, peanut butter, salt and pepper, and coconut milk over medium-low heat.
  • Add the leftover cooking liquid (2 cups from noodles) and the shredded chicken to the milk mixture.
  • Cook 3 minutes or until chicken is warmed.
  • Add the noodles and cabbage and cook 2 minutes.
  • Sprinkle with the cilantro and serrano.
  • Serve with the Sriracha on the side.

Recipe and image from Cooking Light.

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

Barbecue Turkey Meatballs

A side of mashed potatoes is perfect at catching the sauce from the meatballs.  Recipe serves 4.

What you’ll need:

  • 2 tablespoons dark brown sugar
  • 2 1/2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoons ground cloves
  • 1 (14.5 ounce) can diced tomatoes with green chiles
  • 1 1/4 pounds lean ground turkey
  • 3 tablespoons breadcrumbs
  • 1 tablespoon chili powder

What you’ll do:

  • Place the brown sugar, vinegar, cumin, paprika, ground cloves and tomatoes in a blender.
  • Blend until smooth.
  • Combine the turkey, breadcrumbs, and chili powder in a large bowl.
  • Shape into 16 meatballs, using wet hands.
  • Heat a large skillet over medium-high heat.
  • Lightly coat with nonstick cooking spray.
  • Add the meatballs and cook for 2 minutes, turning to brown all sides.
  • Add the tomato mixture to the pan; bring to a simmer.
  • Cover, reduce the heat and simmer for 6 minutes or until the meatballs are done.

Recipe and image from Cooking Light.

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

Corn and Chile Quesadillas

Cheesy quesadillas take no time to prepare.  Serve with some cut up fruit on the side.  Recipe serves 4.

What you’ll need:

  • 2 teaspoons olive oil
  • 1 cup thinly sliced mushrooms
  • 1 cup frozen whole-kernel corn, thawed
  • 1/4 cup chopped canned green chiles
  • 1/4 cup chopped green onions
  • 1/8 teaspoon pepper
  • 4 (8-inch) flour tortillas
  • 1 cup shredded cheddar
  • 1/2 cup salsa

What you’ll do:

  • Preheat oven to 200 degrees.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add mushrooms and saute for 2 minutes.
  • Add the corn, onions, green chiles and pepper; saute 2 minutes.
  • Place the mixture in a bowl.
  • Wipe the pan clean.
  • Place about 1/4 cup  mushroom mixture and 1/4 cup shredded cheese over half of a tortilla.
  • Repeat procedure with all tortillas.
  • Heat pan over medium heat.
  • Coat the pan with cooking spray.
  • Place one tortilla in the pan; cook 2 minutes or until the bottom is golden.
  • Fold the tortillas in half and place on a baking sheet.
  • Place the baking sheet in the oven to keep warm.
  • Repeat the procedure with the remaining tortillas.
  • Cut each quesadilla into wedges and serve with salsa.

Recipe and image from Cooking Light.

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