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!

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!

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!

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!

Creamy Garlic-Herb Dip

Need an appetizer to share for this party-heavy season?  This make-ahead dip is incredibly easy to prepare and the perfect “healthier” choice at any cocktail party.  Recipe makes 3/4 cup.

What you’ll need:

  • 1/2 cup (4 ounces) reduced-fat cream cheese
  • 1/4 cup buttermilk
  • 2 tablespoons minced fresh chives
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small garlic clove, minced

What you’ll do:

  • Combine all ingredients in a bowl.
  • Beat with a mixer until smooth.

Recipe and image from Cooking Light.

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!

Roasted Butternut Squash with Mustard Vinaigrette

Still in need of a side dish for Thanksgiving?  This side dish can be served warm or at room temperature – making it ideal when there’s only one oven.  Recipe serves 8.

What you’ll need:

  • 3 small butternut squash (2 pounds each) – peeled, seeded, and cut into 1/2-inch thick half moons
  • 8 shallots, cut into wedges
  • 4 tablespoons olive oil
  • salt
  • pepper
  • 1 cup apple cider
  • 1 tablespoon cider vinegar
  • 1 tablespoon whole-grain mustard
  • 1/4 cup flat leaf parsley, chopped

What you’ll do:

  • Heat the oven to 375 degrees.
  • Divide the squash and shallots among two large rimmed sheet trays.
  • Toss each tray with 1 tablespoon of olive oil and 1/4 teaspoon salt and pepper.
  • Roast, turning once, until golden brown and tender, about 50 to 55 minutes.
  • Meanwhile, in a small saucepan, simmer the cider until it’s reduced to 1/4 cup, about 12 to 15 minutes.
  • Let cool for 5 minutes.
  • Whisk in the vinegar, mustard, parsley, 2 tablespoons of oil, and 1/4 teaspoon each of salt and pepper.
  • Transfer the squash and shallots into a serving dish and drizzle with the vinaigrette.

Recipe and image from Real Simple.

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