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!

Skillet Orzo with Fish and Herbs

The orzo cooks like rice on the stove and then topped with fish before baking.  Feel free to substitute salmon or your favorite white fish for the cod.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon butter
  • 3/4 cup sliced green onion
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups orzo pasta
  • 1/2 cup sun-dried tomatoes, packed in oil, chopped
  • 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 cups loosely packed flat leaf parsley, chopped
  • 4 (4-ounce) fish fillets (such as cod)
  • 1 teaspoon lemon zest
  • 1/2 tablespoon olive oil

What you’ll do:

  • Preheat the oven to 350 degrees.
  • Melt the butter in a 12-inch ovenproof skillet over medium heat.
  • Add 1/2 cup sliced green onions and 1 teaspoon garlic.
  • Saute 4 minutes or until tender.
  • Stir in the broth, orzo, tomatoes, salt and pepper, and 1/2 cup parsley.
  • Bring to a simmer and cook, uncovered, and stirring occasionally, for 15 minutes or until the orzo is just tender and some liquid remains in the skillet.
  • Remove from heat.
  • Sprinkle fish with a little salt and pepper.
  • Place in a single layer on top of the hot orzo and cover.
  • Bake for 10 to 15 minutes or until fish flakes easily with a fork.
  • Stir together the lemon zest, remaining green onions, garlic and parsley.
  • Spoon over the cooked fish; drizzle with the oil and serve.

Recipe and image from Southern Living.

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

Chicken Wraps with Mango-Chutney

Perfect for lunch or dinner, this sweet and spicy wrap will be a new favorite.  Recipe makes 4 wraps.

What you’ll need:

  • 2 (6-ounce) boneless, skinless chicken breast halves
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup mango chutney
  • 3 tablespoons sliced green onions
  • 1 (8.8 ounce) package naan bread
  • 2 cups mixed salad greens

What you’ll do:

  • Place chicken between 2 sheets of plastic wrap.
  • Pound to 1/2-inch thickness using a meat mallet or small skillet.
  • Cut each in half crosswise.
  • Combine the curry powder, salt and 1/4 teaspoon pepper.
  • Sprinkle the curry mixture over both sides of the chicken.
  • Heat a large nonstick skillet over medium-high heat.
  • Add the oil and swirl to coat.
  • Add the chicken to the pan.
  • Cook 3 minutes on each side or until done.
  • Remove from the pan and let stand 5 minutes.
  • While the chicken is resting, combine the yogurt, chutney, green onions and 1/4 teaspoon pepper in a small bowl.
  • Warm the naan according to package directions.
  • Cut in half crosswise.
  • Spread the yogurt mixture over the naan halves.
  • Top evenly with the greens and chicken.
  • Roll up and serve.

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!

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!

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!

Barbecue Turkey Meatballs

A side of mashed potatoes is perfect at catching the sauce from the meatballs.  Recipe serves 4.

What you’ll need:

  • 2 tablespoons dark brown sugar
  • 2 1/2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoons ground cloves
  • 1 (14.5 ounce) can diced tomatoes with green chiles
  • 1 1/4 pounds lean ground turkey
  • 3 tablespoons breadcrumbs
  • 1 tablespoon chili powder

What you’ll do:

  • Place the brown sugar, vinegar, cumin, paprika, ground cloves and tomatoes in a blender.
  • Blend until smooth.
  • Combine the turkey, breadcrumbs, and chili powder in a large bowl.
  • Shape into 16 meatballs, using wet hands.
  • Heat a large skillet over medium-high heat.
  • Lightly coat with nonstick cooking spray.
  • Add the meatballs and cook for 2 minutes, turning to brown all sides.
  • Add the tomato mixture to the pan; bring to a simmer.
  • Cover, reduce the heat and simmer for 6 minutes or until the meatballs are done.

Recipe and image from Cooking Light.

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