Roasted Shrimp with White Beans and Feta

Roasting the shrimp prevents overcooking the shrimp while still keeping them tender.  Recipe serves 4.

What you’ll need:

  • 2 tablespoons plus 4 teaspoons olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 pound peeled and deveined large shrimp
  • 1 cup finely chopped red onion
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1/4 cup chicken broth
  • 1 teaspoon finely grated lemon rind
  • 4 teaspoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh mint
  • 1/4 cup crumbled feta

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Combine 2 teaspoons oil, 1 tablespoon lemon juice and 1/8 teaspoon salt in a dish.
  • Add the shrimp; toss to coat.  Set aside.
  • Heat 2 teaspoons of oil in a nonstick skillet over medium heat.
  • Add the onion; saute for 2 minutes.
  • Stir in the beans, chicken broth, 1/8 teaspoon salt.
  • Cook for 3 minutes.
  • Arrange the shrimp on a baking sheet; roast for 4 minutes.
  • Combine 2 tablespoons of oil, 2 tablespoons of lemon juice, lemon rind, vinegar, mustard and black pepper in a bowl.
  • Pour half of the mixture over the beans and toss.
  • Stir in the mint.
  • Divide evenly among 4 plates.
  • Sprinkle with feta and arrange the shrimp alongside the beans.
  • Top with the remaining dressing.

Recipe and image from Cooking Light.

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

Easy Chicken and Dumplings

With a few store-bought ingredients, this family favorite is not only quick but also tasty.  Recipe serves 6.

What you’ll need:

  • 1 (32-ounce) box chicken broth
  • 3 cups shredded rotisserie chicken
  • 1 (10.75 ounce) can reduced-fat cream of chicken soup
  • 1/4 teaspoon poultry seasoning
  • 1 (10.2 ounce) can refrigerated jumbo buttermilk biscuits
  • 2 carrots, diced
  • 3 celery ribs, diced

What you’ll do:

  • In a Dutch oven, bring the chicken broth, rotisserie chicken, chicken soup and poultry season to a boil over medium-high heat.
  • Cover, reduce heat to low and simmer, stirring occasionally, about 5 minutes.
  • Increase the heat to medium-high; return to a low boil.
  • Place the biscuits on a lightly floured surface.
  • Roll or pat each biscuit into an 1/8-inch thickness.
  • Cut into 1/2-inch strips.
  • Drop the strips, 1 at a time, into the boiling broth mixture.
  • Add the carrots and celery.
  • Cover, reduce the heat to low, simmer 15-20 minutes, stirring occasionally to prevent the dumplings from sticking.

Recipe and image from Southern Living.

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

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

Nutty and buttery, this is your new solution to getting dinner on the table in 30 minutes.  Recipe serves 4.

What you’ll need:

  • 1 (9-ounce) package refrigerated cheese-filled tortellini
  • 4 (4-ounce) chicken breast cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped pecans
  • 1 large egg, lightly beaten
  • 1 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 4 tablespoons grated Parmesan cheese

What you’ll do:

  • Prepare tortellini according to package directions.
  • Sprinkle chicken with salt and pepper.
  • Place pecans in a shallow bowl.
  • Place the egg in a second bowl.
  • Dip the chicken in the egg mixture, allowing excess to drip off.
  • Dredge the chicken in the pecans, pressing to coat.
  • Cook the chicken in 1 tablespoon hot oil over medium-high heat 2 minutes on each side or until done.
  • Remove from skillet and wipe the skillet clean.
  • Melt the butter in the skillet.
  • Add the garlic and saute 5-7 minutes.
  • Immediately remove from the heat and stir in the basil and the parsley along with the cooked tortellini.
  • Sprinkle with cheese.
  • Serve with the chicken.

Recipe and image from Southern Living.

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

Chicken Corn Chowder

This soup is an excellent way to transform leftover chicken into something wholly different. Plenty of corn, both whole and pureed with milk, gives this soup a nice sweet-and-savory flavor. If you’ve got leftover vegetables, throw them in, too; just about any cooked veggies would make a good addition.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon butter
  • 6 green onions
  • 2 tablespoons all-purpose flour
  • 2 cups chopped cooked chicken breast (or rotisserie chicken)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (10-ounce) packages frozen corn kernels, thawed
  • 1 (14-ounce) can less-sodium chicken broth
  • 2 cups fat-free milk
  • 1/2 cup (2 ounces) shredded cheddar cheese

What you’ll do:

  • Melt butter in a pot over medium-high heat.
  • Remove the green onion tops and chop, set aside.
  • Thinly slice the white portion of the green onion.
  • Add the sliced white portion of the green onions to the melted butter and saute for 2 minutes.
  • Add the flour, cook 1 minute, stirring constantly.
  • Stir in the chicken, salt, pepper, 1 package of the frozen corn that has been thawed, and the broth.
  • Bring to a boil.
  • Reduce the heat and simmer for 5 minutes.
  • While the mixture simmers, combine the remaining thawed package of corn and the milk in a blender.
  • Process until smooth.
  • Add the milk mixture to the pan and simmer for 2 minutes.
  • Ladle 2 cups of soup into each bowl.
  • Sprinkle evenly with the green onion tops and cheese.

Recipe and image from Cooking Light.

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

Turkey Meatball Reuben Sub

Quick and easy but totally crave-worthy.  Recipe makes 4 sandwiches.

What you’ll need:

  • 2 teaspoons paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon minced garlic
  • 3/4 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound ground turkey
  • 4 (3-ounce) whole wheat sub rolls
  • 1 1/3 cups packaged coleslaw
  • 1/4 cup reduced-fat Thousand Island dressing
  • 4 (1-ounce) slices Swiss cheese

What you’ll do:

  • Preheat the oven broiler.
  • Combine 1 1/2 teaspoons paprika, coriander, garlic, pepper, sugar, salt, ground red pepper and turkey in a large bowl.
  • Shape into 16 meatballs (about 1 heaping tablespoon each).
  • Place meatballs on a broiler pan coated with nonstick cooking spray.
  • Broil for 8 minutes or until done, turning once.
  • While the meatballs cook, hollow out the bread, leaving a 1/2-inch shell.  (Reserve the bread for another use – like bread crumbs!)
  • Combine the coleslaw, dressing and 1/2 teaspoon paprika.
  • Arrange 4 meatballs and 1 slice of cheese on the inside of each roll.
  • Place under the broiler for 1 minute or until the cheese melts.
  • Divide the slaw among sandwiches.

Recipe and image from Cooking Light.

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

Chili-Cheese Mac

Meat, cheese and pasta – what’s not to love?  This comforting dinner will please both kids and adults.  Recipe serves 6 in under 30 minutes.

What you’ll need:

  • 1 teaspoon canola oil
  • 3/4 pound lean ground beef
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 2 cups beef broth
  • 1 cup water
  • 1 (10-ounce) can mild diced tomatoes with green chiles, undrained
  • 8 ounces uncooked elbow macaroni
  • 1/2 cup fat-free milk
  • 4 ounces cream cheese
  • 4 1/2 ounces cheddar cheese, shredded

What you’ll do:

  • Heat a Dutch oven (or large saucepan) over medium-high heat.
  • Add oil.
  • Add the beef, garlic powder, coriander, cumin and chili powder.
  • Cook for 3 minutes.
  • Add the broth, tomatoes and water; bring to a boil.
  • Stir in the macaroni.
  • Cover and cook 10 minutes or until the macaroni is done.
  • Heat the milk and cream cheese in a saucepan over medium heat.
  • Cook 4 minutes or until the cheese melts, stirring frequently.
  • Remove from heat.
  • Stir in the cheddar.
  • Add the cheese sauce to the macaroni mixture and toss to coat.

Recipe and image from Cooking Light.

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

Chicken with Cider and Bacon

Apple cider and bacon give this easy sauce a salty, tangy-sweet flavor that’s hard to resist. In fact, you might want to double the amount of sauce so you’ll have a little extra to spoon over rice. Pounding the chicken into thinner pieces helps decrease the cooking time.  Recipe serves 4.

What you’ll need:

  • 4 (6-ounce) boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bacon slices, chopped
  • 1/4 cup minced fresh onion
  • 3/4 cup unsweetened apple cider
  • 1/2 cup chicken broth

What you’ll do:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a mallet or rolling pin.
  • Sprinkle the chicken with salt and pepper.
  • Cook bacon in a large nonstick skillet over medium heat until crisp.
  • Remove the bacon from the pan.
  • Add the chicken to the drippings in the pan; cook for 6 minutes each side or until done.
  • Remove the chicken from the pan and keep warm.
  • Add the onion to the pan and cook for 2 minutes or until tender.
  • Add the cider and broth; bring to a boil and scrape the pan to loosen to browned bits at the bottom.
  • Cook until thickened, about 5 minutes.
  • Stir in the cooked bacon and serve the sauce over the chicken.

Recipe and image from Cooking Light.

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