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!

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Red Onion, Potato and Goat Cheese Pizza

Monday just got a little bit better.  If you aren’t a fan of goat cheese, sub in feta.  Also, use any color of potatoes you like – purple fingerling potatoes make the pizza even more colorful.  Recipe serves 6.

What you’ll need:

  • 7 ounces fingerling potatoes (about 5 potatoes)
  • 1 teaspoon olive oil
  • 1 medium red onion, cut into 1/2-inch-thick slices
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tablespoons cornmeal
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 3/4 cup (3 ounces) crumbled goat cheese
  • 1 garlic clove, minced
  • 1 1/2 teaspoons fresh thyme leaves

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Place the potatoes in a saucepan and cover with cool water.
  • Bring to a boil and cook until just tender, about 10 minutes.
  • Drain the potatoes and cool slightly.
  • Cut the potatoes cross-wise into 1/4-inch slices.
  • Heat the olive oil in a skillet over medium-high heat.
  • Add the onion and saute 8 minutes or until tender.
  • Roll the dough out on a lightly floured surface to a 14×10-inch rectangle.
  • Sprinkle the cornmeal over a large baking sheet and place dough on the baking sheet.
  • Sprinkle the mozzarella cheese evenly over the dough.
  • Arrange the potatoes and onion on top of the mozzarella.
  • Top evenly with the goat cheese and garlic.
  • Bake for 15 minutes or until browned.
  • Sprinkle with thyme before cutting and serving.

Recipe and image from Cooking Light.

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

Spinach and Ham Stuffed Potatoes

Everyone loves potatoes.  Serve this easy dinner with a salad.  Recipe makes 4 servings.

What you’ll need:

  • 4 (8-ounce) baking potatoes
  • 2 tablespoons water
  • 1 (5-ounce) bag spinach
  • 2 tablespoons plain Greek yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces diced ham, about 1/2 cup
  • 1/2 cup shredded cheese
  • 1/4 cup chopped green onions

What you’ll do:

  • Pierce the potatoes liberally with a fork.
  • Microwave on HIGH for 14 minutes.
  • Remove the potatoes from the microwave and let cool for 10 minutes
  • While the potatoes cool, bring the water to a simmer in a large skillet over medium-high heat.
  • Add the spinach and cook 2 minutes, stirring until wilted.
  • Cool for 5 minutes.
  • Place spinach in a paper towel and squeeze out any excess water.
  • Chop spinach.
  • Cut 1/3 off of each potato lengthwise.
  • Remove the insides of the potato, leaving a 1/8-inch shell.
  • Combine the potato insides with the yogurt, salt, pepper, ham, cheese and spinach in a large bowl, stirring.
  • Evenly fill the potato shells with the mixture.
  • Sprinkle with green onions before serving.

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!

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!

Corn and Potato Chowder

Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving.  Makes 4 servings.

What you’ll need:

  • 1 1/2 cup chopped bell pepper
  • 1 cup chopped green onions (about 1 bunch)
  • 2 cups frozen corn kernels
  • 1 1/4 cups water
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon ground red pepper
  • 1 pound baking potatoes, cut into 1/2-inch pieces
  • 1 cup half-and-half
  • 1/4 cup chopped parsley
  • 3/4 teaspoon salt
  • 1/2 cup shredded cheddar cheese

What you’ll do:

  • Heat a Dutch oven over medium-high heat.
  • Coat the pan with cooking spray and add the bell pepper and 3/4 cup green onions.
  • Saute for 4 minutes.
  • Increase the heat to high.
  • Add the corn, water, seafood seasoning, thyme, red pepper and potatoes.
  • Bring to a boil.
  • Cover, reduce heat, and simmer for 10 minutes or until potatoes are tender.
  • Remove from heat and stir in the half-and-half, parsley and salt.
  • Place about 1 1/2 cups of soup in each bowl and sprinkle each with 2 tablespoons of cheese and 1 tablespoon green onions.

Recipe and image from Cooking Light.

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