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!

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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!

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!

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!

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!

Blush Mac and Cheese with Tomatoes

Mac and Cheese is a sure dinnertime winner.  This version incorporates in-season tomatoes and iron-rich spinach.  Recipe serves 4.

What you’ll need:

  • 8-ounce uncooked small pasta (corkscrew shape works well)
  • 1 pint grape tomatoes
  • 1 tablespoon canola oil
  • 1/4 cup diced shallots (or yellow onion)
  • 2 tablespoons minced garlic
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups low-fat milk
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 ounces spinach leaves
  • 1 cup shredded white cheddar cheese

What you’ll do:

  • Preheat your oven broiler to high.
  • Cook the pasta according to package directions, omitting the added salt and fat.
  • Drain pasta.
  • While the pasta is cooking, place the tomatoes on a baking sheet lined with foil.
  • Broil 8 minutes or until tomatoes begin to blacken.
  • While the tomatoes cook, heat a large saucepan over medium-high heat.
  • Ad the canola oil to the pan; swirl to coat.
  • Add the diced shallots, garlic and thyme.
  • Saute 2 minutes or until tender, stirring frequently.
  • Add the tomato paste.
  • Cook for 2 minutes, stirring occasionally.
  • Add the flour and cook for 1 minute, stirring constantly.
  • Stir in the milk, pepper and salt.
  • Bring to a boil.
  • Cook 4 minutes or until thick and bubbly.
  • Remove from heat.
  • Add in the spinach and stir until it begins to wilt.
  • Add the cheese and stir until smooth.
  • Stir in the cooked pasta and top with the roasted tomatoes.

Recipe and image form Cooking Light.

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