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Fast & Easy Dinner: Bistro Dinner Salad

partysugar — Thu, 21 Jun 2007 09:53:19 -0700

Today is the first official day of summer and the perfect time to enjoy a big, green salad for dinner. Hearty and filling, salads are an excellent way to eat your daily vegetables and stay cool on a hot day as no oven/stove is necessary. Crisp greens, tangy homemade vinaigrette, and a poached egg (zapped in the microwave to make things easy on you) combine for a delicious and healthy meal. Pair with a chilled glass of white wine to ring in the sunny season: cheers to summer! This recipe is too good to pass up so bookmark it now and read more

Bistro Dinner Salad
From Cooking Light magazine

3 tablespoons finely chopped walnuts
4 large eggs
Cooking spray
8 cups gourmet salad greens
1/4 cup (1 ounce) crumbled blue cheese
1 Bartlett pear, cored and thinly sliced
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
4 (1-inch-thick) slices French bread baguette, toasted

Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.
Combine walnuts, greens, blue cheese, and pear in a large bowl.
Combine vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently.
Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice.

Serves 4.

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Fast & Easy Dinner: Cobb Salad with Green Goddess Dressing

partysugar — Tue, 06 May 2008 06:30:55 -0700

One of our favorite places to search for wonderful recipes is MyRecipes.com - the site that houses all of the recipes from several great food magazines like Cooking Light, Sunset, and Southern Living. We love the website so much that we've become fabulous friends and they're graciously providing this month’s Fast & Easy dinner recipes!

To get things started, I've found this delicious and filling salad recipe. Here, the classic Cobb is jazzed up with a green goddess dressing packed with fresh herbs. It's a wonderfully scrumptious dinner -especially after yesterday's Mexican food overload - so get the recipe now and read more.

Cobb Salad with Green Goddess Dressing
From Cooking Light

Ingredients

Dressing:
1/2 cup plain fat-free yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped green onions
1 tablespoon chopped fresh chives
3 tablespoons white wine vinegar
2 teaspoons anchovy paste
1 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, minced
Salad:
8 cups torn romaine lettuce
1 cup trimmed watercress
1 1/2 cups chopped cooked chicken breast
2 tomatoes, each cut into 8 wedges (about 1 pound)
2 hard-cooked large eggs, each cut into 4 wedges
1/2 cup diced peeled avocado
1/4 cup (1 1/2 ounces) crumbled blue cheese

Get more recipes at MyRecipes.com

Directions

To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.
To prepare salad, combine lettuce and watercress in a large bowl.
Place 2 cups lettuce mixture on each of 4 plates.
Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.

Serves 4.

Nutritional Information: CALORIES 273(39% from fat); FAT 11.8g (sat 3.6g,mono 4.3g,poly 2.5g); PROTEIN 25.7g; CHOLESTEROL 158mg; CALCIUM 196mg; SODIUM 637mg; FIBER 3.8g; IRON 3.2mg; CARBOHYDRATE 16.3g

Like the recipe above? Try out some of these other ones:

- 7 Cool Salads Under 300 Calories
- Dinner Tonight Recipes in 45-Minutes or Less
- Eat Smart at CookingLight.com
- Get More Salad Recipes

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Fast & Easy Dinner: Cheesy Mushroom Fish Bake

partysugar — Wed, 31 Oct 2007 07:18:51 -0700

Tonight is Halloween and you may not have time to prepare a complicated dinner. Instead of ordering out or skipping dinner altogether, I suggest you whip up this delicious fish bake. It's a simple recipe with almost no work involved. The fish is seasoned with zesty Italian dressing and baked in the oven. Top with pre-grated cheese and pre-sliced mushrooms for an easy, quick fix meal. While the fish bakes you have time to change into your costume or make a Halloween themed cocktail. Get the recipe, just read more

Cheesy Mushroom Fish Bake
From Kraft Foods

1 lb. frozen or fresh fish fillets, such as haddock, hailbut or cod
2 Tbsp. Zesty Italian Reduced Fat Dressing
1 cup sliced mushrooms
1/2 cup shredded mozzarella cheese
1 Tbsp. chopped fresh parsley

Preheat oven to 450°F.
Place fish in 13x9-inch baking dish; drizzle with dressing.
Bake 25 min. Top with mushrooms and cheese. Bake 5 min. or until cheese melts and fish flakes easily with fork. Sprinkle with parsley.

Serves 4.

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Fast & Easy Dinner: Turkey Spinach Toss

partysugar — Tue, 30 Oct 2007 06:01:18 -0700

A delicious turkey meal shouldn't only be reserved for Thanksgiving. In fact, I like to serve quick-cooking turkey breasts all year long. For tonight's dinner I suggest this scrumptious turkey and spinach salad. An easy sauce is made from orange juice and crispy ham adds a light crunch to the meal. Serve with a soft red wine or robust rosé for a special weeknight dinner. To look at the recipe please, read more

Turkey Spinach Toss
From Better Homes and Gardens magazine

2 8-oz. turkey breast tenderloins, halved horizontally
1/4 tsp. coarsely ground black pepper
2 Tbsp. butter
2 oz. thinly sliced deli ham, cut into bite-size pieces
1/2 cup orange juice
2 9- to 10-oz. pkgs. fresh spinach
1 orange, cut into wedges

Season turkey with 1/4 teaspoon pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink (170F); turn once.
Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove ham from skillet. Add juice; bring to boiling.
Add spinach, half at a time, to skillet; cook 1 minute or until just wilted.
Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet.

Serves 4.

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Fast & Easy Dinner: Pork Chops With White Beans

partysugar — Tue, 24 Nov 2009 12:50:05 -0800

With so much energy going toward Thanksgiving, it's easy to overlook the meals leading up to the big day.

Tonight fix up a simple and delicious dinner that's a cinch to put together. Canned white beans simmered with onions and red peppers serves as a bed for succulent and juicy bone-in pork chops.

It's a hearty, comforting, uncomplicated, and adaptable recipe, so learn how to prepare it and read more.

Pork Chops With White Beans
From Everyday Food

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
1 red bell pepper, ribs and seeds removed, chopped
1/4 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
4 well-trimmed bone-in pork rib chops (about 2 pounds; each 1 inch thick)

Directions

Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper.
Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
Meanwhile, generously season both sides of pork chops with salt and pepper.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.

Serves 4.

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Fast & Easy Dinner: Beef Fajita Bowls

partysugar — Fri, 22 Jun 2007 08:58:31 -0700

Sometimes I think it's fun to take an ordinary dish and deconstruct it. Don't get overwhelmed, it's actually super easy. For example, instead of serving fajitas in a soft tortilla, serve them in a bowl over rice with crispy fried tortilla strips. Dinner comes together quickly in under a half an hour. By incorporating canned, frozen, and fresh ingredients, you create a meal that is layered with flavors and textures. Mash up a simple guacamole, chill the Pacifico and sit back - TGIF! Get this fast and easy recipe - read more

Beef Fajita Bowls
From Betty Crocker

1 cup uncooked regular long-grain rice
1 pound boneless beef sirloin steak
2 tablespoons vegetable oil
1 flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 cup frozen whole kernel corn
1 cup thick & chunky salsa
2 tablespoons lime juice
2 tablespoons chili sauce
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

Cook rice as directed on package.
Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender.
Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro.
Divide rice among bowls. Top with beef mixture and tortilla strips.

Serves 4.

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Fast & Easy Dinner: Swordfish With Fennel & Mint Salad

partysugar — Fri, 07 Sep 2007 06:03:31 -0700

Grilled fish is an excellent ingredient for fast and easy dinners. Look at swordfish as if it were a blank canvas painted with the flavors of mint, capers, garlic, and lemon juice. Accompany it with a quick salad of marinated fennel and arugula, and you'll have a healthy and delicious dinner. Pair it all with a cool glass of Pinot Grigio and let the weekend begin! Hungry for the recipe? Just read more

Spiced Swordfish with Fennel and Mint Salad
From I Village
Image Source

2 teaspoons crushed coriander seeds
4 swordfish steaks, about 7 ounces each
4 to 6 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed
1 garlic clove, thinly sliced
2 tablespoons baby capers in salt, rinsed
Handful of mint leaves
1 to 2 tablespoons lemon juice
Salt and pepper
Arugula leaves, to serve

Combine the coriander seeds with some salt and pepper. Brush the swordfish fillets with a little of the oil and rub over the spice mix. Set aside until ready to cook.
Discard the tough outer layer of fennel. Then cut the bulb in half lengthways and then crossways, into wafer-thin slices. Place in a bowl with the garlic, capers, mint leaves, remaining oil and lemon juice. Season with salt and pepper.
Cook the swordfish steaks in a preheated ridged grill pan for 1 1/2 minutes on each side, then wrap in foil and leave to rest for 5 minutes.
Serve the swordfish and any juices with the fennel salad and arugula.

Serves 4.

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Fast & Easy Dinner: Ham and Pineapple Fried Rice

partysugar — Wed, 30 Apr 2008 05:33:33 -0700

During the busy work week, it's easy to get caught in a cooking rut. If your meals have become monotonous, consider making this ham and pineapple rice dish.

Far from dull, the fresh flavors of sweet pineapple and spicy jalapeño are combined to make one incredibly exciting dinner. To entice your family with this recipe, read more.

Ham and Pineapple Fried Rice
From Better Homes and Garden magazine

Ingredients

1 fresh pineapple, peeled, packed in juice
1 Tbsp. olive oil
1 14.8-oz. pouch cooked long grain rice
12 oz. cooked ham, coarsely chopped
1 cup chopped or sliced sweet peppers
1 jalapeño pepper, sliced
1/2 15-oz. can black beans, rinsed and drained (3/4 cup)
Lime Wedges

Directions

Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present.
Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.
Meanwhile, prepare rice according to package directions.
Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice.
Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve rice on top of pineapple with lime wedges.

Serves 4.

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Fast & Easy Dinner: Balsamic Chicken with Spinach

partysugar — Fri, 10 Aug 2007 08:58:31 -0700

Don't worry, I'm not telling you to take a package of Lean Cuisine balsamic glazed chicken from the freezer and pop it in the microwave for a fast & easy dinner. Sure you could do that, but why would you when I have a wonderful recipe for the exact same thing?

A fresh, homemade meal is much better than frozen processed food, and in this case, chicken is cooked with garlic and covered with a syrupy balsamic reduction. Toss it with wilted spinach and whole wheat couscous and you have one healthy and filling Friday dinner. Step away from the microwave and towards the stove. Get the recipe, read more

Balsamic Chicken with Baby Spinach
From Ellie Krieger

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

Heat a large saute pan over medium-high heat. Add the olive oil and heat.
Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside.
To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside.
Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Serves 4.

Nutritional Analysis per serving Calories 353 Total Fat 6 grams Saturated Fat .9 grams
Protein 34 grams Carbohydrates 42 grams Fiber 8 grams

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Fast & Easy Dinner: Bacon-Wrapped Tuna Steaks with Frisée Avocado Salad

partysugar — Tue, 08 Jan 2008 03:18:31 -0800

Wrapping meat, poultry, or fish in bacon is a wonderful way to add smoky flavor and ensure moistness. Tuna cooks well with this technique because it's a fatty, firmer fish. Arranged over a salad of frisée and avocado, and dressed with a simple vinaigrette, this bacon wrapped tuna is delicious. It is effortless and easy to assemble, making it a succulent option for tonight's dinner. To get the recipe, read more.

Bacon-Wrapped Tuna Steaks with Frisée Avocado Salad
From Food and Wine magazine

4 slices smoked bacon
One 1-pound tuna steak, 1 inch thick, cut into 4 pieces
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisée, torn into bite-size pieces (about 4 cups)
2 Hass avocados, thinly sliced

Lay the bacon strips on a cutting board and place a piece of tuna in the center of each; season with salt and pepper. Fold the bacon around the tuna and secure with toothpicks.
In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside, about 6 minutes.
Meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. Toss in the frisée and avocados and transfer to plates.
Remove the toothpicks from the tuna and cut each piece in half. Arrange the tuna over the frisée and serve right away, drizzling any remaining dressing left in the bowl over the fish.

Serves 4.

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