Sunflower Seed Butter, Banana and Chocolate Oatmeal

Oatmeal can be boring.  But it doesn’t have to be.  Sunflower seed butter is used in this recipe as a nut-free alternative but feel free to use peanut butter or almond butter.  Recipe serves 1.

What you’ll need:

  • 3/4 cup water
  • 1/2 cup old fashioned oats
  • dash of salt
  • 1/2 large ripe banana
  • 1 tablespoon sunflower seed butter
  • 2 teaspoons brown sugar
  • 1 tablespoon shaved dark chocolate

What you’ll do:

  • Bring water to a boil in a medium saucepan.
  • Stir in the oats and a dash of salt.
  • Reduce the heat and simmer for 5 minutes, stirring occasionally.
  • Slice the banana.
  • Mash 1/3 of the slices in a small bowl.
  • Stir the sunflower seed butter, brown sugar and mashed banana into the warm oats.
  • Top with the remaining banana and chocolate shavings.

Recipe and image from Cooking Light.

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

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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!

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!

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!

Corn on the Cob with Feta and Mint Butter

Corn is a 4th of July staple!  Make it even more delicious with the addition of salty feta and mint.  Recipe serves 4 but can easily be multiplied.

What you’ll need:

  • 4 ears shucked corn
  • cooking spray
  • 2 tablespoons crumbled feta
  • 1 tablespoon butter, softened
  • 1 tablespoon minced fresh mint
  • 1 1/2 teaspoons lime juice

What you’ll do:

  • Preheat grill to high heat.
  • Place corn on a grill rack coated with cooking spray.
  • Grill 8 minutes, or until lightly charred, turning occasionally.
  • Place the feta, butter, mint and juice in a small bowl and mash together.
  • Using your hands, press the mixture into the cooked corn cobs before servings.

Recipe and image from Cooking Light.

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

Tuscan Pork Kebabs

Coming in at under 200 calories per serving, these colorful grilled pork kebabs are perfect for a light weeknight dinner.  Serve with sauteed spinach or chard and crusty bread.  Recipe serves 4.

What you’ll need:

  • 4 teaspoons olive oil
  • 1 tablespoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, crushed
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 16 (1-inch) pieces red bell pepper
  • 16 (1-inch) pieces yellow bell pepper

What you’ll do:

  • Prepare the grill to medium-high heat.
  • Combine the olive oil, lemon rind, salt, pepper and crushed garlic in a large bowl.
  • Add the pork and marinate at room temperature for 15 minutes.
  • Thread the pork and the bell peppers alternately onto 8 8-inch skewers.
  • Grill 10 minutes or until the pork is done, turning occasionally.

Recipe and image from Cooking Light.

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

Grilled Sausages with Asparagus

Grilling season has arrived!  This 5-ingredient dinner is easy to prepare and delicious to eat.  Serves 6.

What you’ll need:

  • 3 lemons, halved
  • 1/2 cup prepared pesto
  • 1/4 cup walnuts, chopped
  • 2 bundles fresh asparagus
  • 2 tablespoons olive oil
  • 6 links of sweet Italian turkey sausage

What you’ll do:

  • Preheat the grill to medium-high heat.
  • Juice one of the lemons (two halves).
  • In a small bowl, mix together the pesto and lemon juice.
  • Toss the asparagus with the olive oil.
  • Grill the sausage, turning occasionally, until cooked through, about 10 minutes.
  • Grill the asparagus until tender, about 4 minutes.
  • Brush the asparagus with the pesto mixture and transfer to a serving platter with the sausage.
  • Grill the remaining lemon halves.
  • Sprinkle the asparagus with the walnuts.
  • Serve the sausage and the asparagus with the remaining pesto mixture and juice from grilled lemons.

Recipe and image from Southern Living.

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