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!

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!

Winter Squash Stew with Avocado Salsa

This hearty and warming dinner comes together in 35 minutes flat.  Along with the avocado salsa, serve each bowl with a sprinkle of cheese and a dollop of Greek yogurt.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 2 cups peeled and cubed butternut squash (you can buy this pre-cubed and it’s actually a time and money saver!)
  • 1 cup diced onion
  • 1 teaspoon dried oregano
  • 1 dried red New Mexican or guajillo chile, seeded and crumbled (you can find this in the produce section)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 (15.5 ounces each) cans hominy, undrained
  • 2/3 cup diced avocado
  • 1/2 cup minced cilantro (or parsley)
  • 4 teaspoons diced jalapeno pepper
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons grated lime zest
  • 1 1/2 tablespoons lime juice

 

What you’ll do:

  • To prepare the stew, heat a large saucepan over medium-high heat.
  • Add 1 tablespoon of oil to the pan; swirl to coat.
  • Add the squash, onion, oregano and chile.
  • Cook 10 minutes or until the onion and squash begin to brown, stirring frequently.
  • Add the paprika, salt, crusted red pepper and hominy.
  • Bring to a boil.
  • Cover, reduce heat and simmer 10 minutes or until the squash is tender.
  • To prepare the salsa, combine the avocado, cilantro, jalapeno pepper and oil in a small bowl.
  • Stir in the rind and juice.
  • Serve the stew along with the salsa, cheese and yogurt.

Recipe and image from Cooking Light.

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

Quick Beef Stroganoff

Make a classic family favorite in a fraction of the time.  Serve with a side of roasted Brussels sprouts.  Recipe serves 4.

What you’ll need:

  • 4 ounces uncooked egg noodles
  • 1 pound flank steak, trimmed
  • 1 cup chopped onion
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon hot paprika
  • 1 (6-ounce) package presliced mushroom blend
  • 1 cup lower-sodium beef broth
  • 5 teaspoons all-purpose flour
  • 1/3 cup fat-free sour cream
  • 3 tablespoons thinly sliced green onions
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh flat-leaf parsley

What you’ll do:

  • Bring 6 cups of water to a boil in a large saucepan.
  • Add the noodles and cook 5 minutes or until al dente.
  • Drain.
  • Cut the beef across the grain into 1/4-inch wide strips.  Cut the strips into 2-inch pieces.
  • Heat a large skillet over medium-high heat.
  • Coat with cooking spray.
  • Add the beef and saute for 4 minutes or until browned.
  • Remove the beef from the pan.
  • Add the onion, pepper, salt, paprika and mushrooms to the pan.
  • Saute 4 minutes or until tender.
  • Reduce the heat to medium.
  • Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk.
  • Add the broth mixture, remaining 3/4 cup broth and 1/2 cup water to the pan, scraping the pan to loosen the browned bits.
  • Cover and cook for 8 minutes.
  • Remove from heat and stir in the sour cream, green onions and butter.
  • Serve the beef mixture over the noodles and top with parsley.

Recipe and image from Cooking Light.

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!

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!