Re: Spinoff to my own dinner post - share your easiest recipe here

Here's an easy, and delicious recipe for meatloaf.

1 lb beef
1 whole sleeve of saltines, crushed
big squirt of ketchup
1 small onion, chopped fine
1 egg
coulpe of splashes of milk, I use fat free, so whatever you have is fine
crushed red pepper
garlic salt
salt & pepper
dried parsley
paprika


Mix all ingredients together and either place in loaf pan or shape into loaf. Drizzle more ketchup over the top. Bake at 375* for 45 minutes.

And here's a good one for Cavatelli with broccoli rabe and sausage (you can skip the sausage.)

1 bunch of broccoli rabe, washed and cut into 2in. pieces
1 pound of cavatelli
2 tbsp olive oil
1 pound of sausage (I use whatever kind of have in the house)
3 cloves of garlic, chopped
1/2 cup chicken stock/broth
salt & pepper
parsley and parmesan cheese for garnish

1) bring large pot of salted water to a boil and add broccoli rabe, simmer for 5 min. Using a skimmer remove broccoli rabe and set aside. Return water to a boil.
2) Cook cavatelli floowing directions
3) Meanwhile, heat evoo in large skillet over med-high heat. Add sausage and cook through, breaking up sausage with wooden spoon. Add garlic and broccoli rabe and cook for 5 min.
4) Add chicken stock, salt and pepper. Bring to a simmer. Add pasta, stir in paresley and remove from heat. Sprinkle parmesan cheese over top.

Re: Spinoff to my own dinner post - share your easiest recipe here

Greek Shrimp with Orzo
POINTS® Value | 10
Servings | 4
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy

Ingredients
12 oz uncooked orzo
2 tsp olive oil
1/2 cup onion(s), chopped
1 medium green pepper(s), chopped
2 medium garlic clove(s), minced
28 oz canned diced tomatoes
1 tsp dried oregano
1 pound shrimp, medium-size, peeled and deveined
1/4 cup basil, fresh, chopped
4 tsp feta cheese, crumbled


Instructions
Cook orzo according to package directions without added fat; drain and set aside.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion, pepper and garlic; cook until soft, about 3 minutes. Add tomatoes and oregano; bring to a simmer. Add shrimp and cook until shrimp are bright pink and cooked through, about 5 minutes.

Stir cooked orzo into shrimp mixture; stir to combine. Remove from heat and stir in basil. Spoon about 1 1/2 cups of orzo-shrimp mixture onto each of four plates and top each with 1 teaspoon of feta.

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fettuccine with salmon
POINTS® Value | 9
Servings | 2
Preparation Time | 8 min
Cooking Time | 20 min
Level of Difficulty | Easy


Ingredients
8 oz asparagus
2 tsp olive oil
3 medium garlic clove(s), finely chopped
1/8 tsp red pepper flakes
1/4 cup hot water
1/4 tsp table salt
1/8 tsp table salt
4 oz uncooked fettuccine
6 oz salmon fillet(s), with or without skin, skinless
1 Tbsp fresh lemon juice


Instructions
Snap off woody ends of asparagus; cut each stalk crosswise diagonally into 1-inch pieces.

In a large skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; sauté 1 minute. Add asparagus and sauté 2 minutes. Stir in hot water and 1/4 teaspoon salt; cover skillet and cook asparagus 2 minutes or until almost tender. Uncover and cook 1 minute longer. Remove from heat and set aside.

Cook fettuccine according to package instructions. Meanwhile, place salmon in a microwave-safe bowl and sprinkle with lemon juice and 1/8 teaspoon salt. Microwave 2 to 3 minutes or until fish is just cooked through. Separate fillet into bite-size chunks, and mix gently with cooking juices in bowl.

Drain pasta and mix with asparagus in skillet; add salmon with juices, gently toss and serve.

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veal scallopini with artichokes and tarragon
POINTS® Value | 4
Servings | 4
Preparation Time | 18 min
Cooking Time | 12 min
Level of Difficulty | Moderate

Ingredients
2 tsp olive oil
14 oz canned artichoke hearts, without oil, quartered
1 pound lean veal leg, cut into 8 thin cutlets (without bone)
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
3 Tbsp all-purpose flour
1 sprays cooking spray, or enough to coat skillet
3 Tbsp fresh lemon juice
1/8 cup white wine, optional
1/4 cup fat-free chicken broth
1/2 tsp dried tarragon
1 tsp butter


Instructions
Place a large nonstick skillet over moderately high heat. Heat oil and cook artichokes until heated through, turning once, about 3 to 4 minutes; remove from skillet and keep warm on a serving platter. (Note: If you can find canned artichoke bottoms, use them, sliced, instead of hearts.)

Season veal with salt and pepper. Place flour in a plastic bag; put veal in bag, close and shake to coat.

Coat same skillet with cooking spray. Cook veal, turning once, until cooked through and browned, about 4 minutes; remove from skillet and keep warm alongside the artichokes.

With skillet over moderate heat, add lemon juice, wine, broth and tarragon, stirring to get browned bits off bottom of pan. Add butter and move pan around to help it melt; spoon over veal and artichokes. Yields 2 slices of veal and about 3/4 cup of artichokes and sauce per serving.

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vietnamese flank steak
Ingredients
2 Tbsp low-sodium soy sauce
2 1/2 Tbsp fresh lime juice
4 tsp sugar
1/2 tsp red pepper flakes, crushed
1 pound raw lean flank steak
1 Tbsp scallion(s), minced
2 cup cooked white rice


Instructions
In a cup, stir together soy sauce, lime juice, sugar and red pepper flakes.

Score one side of flank steak using a sharp knife. Place steak in a shallow bowl and rub on half of the soy sauce mixture; cover steak and marinate in refrigerator for 4 to 8 hours, turning over once. Refrigerate remaining soy mixture separately.

Preheat broiler.

Arrange steak on broiler pan and place in preheated broiler 3 inches from heat. Broil 3 to 4 minutes per side for medium doneness or 5 minutes per side for medium to well done. (Note: You can also pan-grill or use an outdoor grill to cook the flank steak.)

Remove from broiler and cut steak across grain into thin strips. Stir scallions into separated soy mixture, warm and drizzle over meat. Yields 3 ounces of meat and 1/2 cup of rice per serving.

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Recipe Renovation: Sesame Chicken
POINTS® Value | 4
Servings | 4
Preparation Time | 16 min
Cooking Time | 11 min
Level of Difficulty | Moderate

Ingredients
2 Tbsp sesame seeds, raw
1 Tbsp water
1 Tbsp low-sodium soy sauce
1 Tbsp maple syrup
1 Tbsp dry sherry
1 tsp ginger root, fresh, minced
1/2 tsp five-spice powder
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 tsp peanut oil


Instructions
Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.

Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.

Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.

Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.

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Asparagus, New Potato and Chive Frittata
POINTS® Value | 3
Servings | 4
Preparation Time | 10 min
Cooking Time | 13 min
Level of Difficulty | Easy

Ingredients
1/2 pound uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 pound asparagus, trimmed and cut into 2-inch lengths
2 large egg(s)
1 cup fat-free egg substitute
1/2 tsp table salt
1/8 tsp black pepper
2 Tbsp chives, fresh, chopped
1 sprays cooking spray


Instructions
Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.

Preheat broiler.

Whisk together eggs, egg substitute, salt, pepper and chives.

Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and let cook until eggs are set around edges, about 5 minutes.

Uncover and broil frittata until golden brown, about 2 minutes. Cut into 4 wedges and serve.

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balsamic chicken with mushrooms
POINTS® Value | 3
Servings | 4
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy

Ingredients
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled


Instructions
In a nonstick skillet, heat 1 teaspoon of oil.

In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms

Message edited 7/26/2006 9:50:04 AM.

Re: Spinoff to my own dinner post - share your easiest recipe here

Lemon Roasted Chicken

1 3lb whole chicken
Pour lemon juice into measuring cup (about 2 cups)
add enough olive oil to lemon juice to float on top
tad of water to cut the tartness of lemon (if you like tart less water, if you like less tang, add more water)
Pour over chicken (in a baking dish on a roasting rack)
Sprinkle with salt and pepper
Slice fresh garlic and place slices all over skin of chicken.

Bake at 350 for about 2 hrs

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My Famous Meatloaf (I've posted on LIW/LIF and had many rave reviews)
1 1/2 lb of ground meat (I use 1 lb since it's the way I buy it)
1 1/4 tsp salt
1 egg
dash black pepper
1 cup bread crumbs
1/2 cup milk
1/2 cup steak sauce
1 onion chopped
1/2 green pepper chopped

Preheat oven to 350. Mix ingredients, leaving some steak sauce over. put mixture into 8 1/2 x 4 1/2 loaf pan and pour leftover steak sauce over top. Bake 1 hr or until done.
**********************************************************
Chicken Marsala
1/4 c flour
1/2 tsp garlic salt
1/4 tsp black pepper
1/2 tsp oregano
4 chicken breasts
1 tsp olive oil
1 Tbsp butter
1 cup mushrooms
1/2 cup marsala wine (or more if you like your stuff "saucy")

In a bowl mix flour, garlic salt, pepper, oregano and coat chicken

Fry chicken in oil and butter in skillet. Turn chicken over and add mushrooms. cook 2 min, stir mushrooms. Pour marsala wine over chicken. cover, reduce heat to low and simmer 10 min
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Chicken Caccitore
1 Tsp olive oil
1 lb cutlets
1 large green pepper, sliced
15 oz jar marinara sauce
1/2 cup water
2 cups cooked rice

Heat oil on med-hi heat, add chicken and peppers. Stir frequently for 5 min or until chicken is lightly browned. Add sauce and water. Bring to a boil and reduce to low. Cover and cook 5 minutes. Serve over rice.

NOTE: I added sliced red pepper and onions as well to make a more colorful meal.
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Thyme roasted potatoes
olive oil
thyme
salt
red potatoes, cut into bite size chunks

Heat oven to 375. Toss potatoes, olive oil, thyme. Place on baking sheet. Sprinkle with salt. Roast until tender.
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Broccoli & Pasta in Garlic & Oil
1/4 cup olive oil
2 1/2 cup fresh broccoli
3 large cloves garlic
1/4 tsp cracked red pepper (optional)

Heat oil in skillet. Add broccoli, garlic, and red pepper. Cook and stir frequently until broccoli is crisp and tender. Serve over pasta
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Pesto & Veggies w/ Pasta
1 package of pesto sauce (either fresh, a packet, or homemade)
bag of california blend veggies (frozen)
pasta

Cook Pasta. In the last few minutes of boiling pasta, throw veggies in (as much as you need...we use 1/2 bag at a time). Drain.

Toss with pesto sauce! You can also add cut up chicken or make with tortellini.
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Re: Spinoff to my own dinner post - share your easiest recipe here

keep 'em coming ladies

Re: Spinoff to my own dinner post - share your easiest recipe here

something we call Grandpas Chicken...

in a 13x9 pan put a little bit of Cream of Celery soup, then layer with Chicken breasts (beaten a little flat), then cover with rest of can of Cream of Chicken soup, then cover with Monterey Jack Cheese... Bake at 350 degrees until Chicken is cooked through... Serve over Rice Easy and YUMMY!

Re: Spinoff to my own dinner post - share your easiest recipe here

My family recipe for pesto sauce

72 basil leaves
12 tbsp parmesan cheese
4 cloves of garlci
handfull of parsley
1 cup of oil

Mix all dry ingredients in food processor. Slowly pour in olive oil. Serve over pasta.

Re: Spinoff to my own dinner post - share your easiest recipe here

Re: Spinoff to my own dinner post - share your easiest recipe here

Pasta Primavera

Brown onions and garlic

Add a bag of any frozen veggies
Add a cup of chicken broth, a cup of water, season to taste with salt and pepper and parsley flakes

Simmer until veggies are tender then mix in a little grated cheese

*Add to cooked pasta of your choice*

Message edited 7/26/2006 10:30:28 AM.

Re: Spinoff to my own dinner post - share your easiest recipe here

Paprika chicken with roasted potatoes and asparagus tips:

Ingredients:

1 whole chicken cut up into 8ths. Skin on or off-whichever you prefer
chicken stock or chicken broth (low salt)
coarse or kosher salt
coarse ground pepper
Paprika
garlic (I used crushed or chopped but you can use fresh cloves)
onion powder
onion flakes
olive oil
lemon
baby yukon gold potatoes

Pre heat oven to 350.

Arrange the chicken in a pan big enough so that you can arrange the potatoes and asapragus around it. I use a disposable lasagna or roasting pan.

Cut potatoes in half. Cut tips off asparagus spears.

Season the chicken on both sides with all spices.

Use same seasonings for the potatoes and aspargus tips. Put the seasonings in a bowl and toss the potatoes and aspargus. Arrange potatoes and asparagus around the chicken in the pan.

Drizzle olive oil over the chicken
Put 1/2 cup of chicken broth in the bottom of the plan.

Right before putting in the oven, sprinkle over the whole pan with more paprika and onion flakes.

40-45 minutes in a 350 oven should do it. Check the dark meat for doneness at around 30 minutes.

Re: Spinoff to my own dinner post - share your easiest recipe here

bumping

Re: Spinoff to my own dinner post - share your easiest recipe here

Pasta with sausage, cream and basil

Serves 6
2 tbsps olive oil
1lb sweet italian sausage casings removed
1tsp crushed red pepper (more if you want it spicier)
1 cup chopped onion
5 garlic cloves chopped
1 28 oz can crushed tomato
1/2 cup heavy (lite) cream
1lb bow tie pasta
1tbsp dried basil or fresh if you have

Heat oil in a large skillet over medium high heat, add sausage and crushed red pepper. Saute until sausage is no longer pink breaking into chunks. about 5 minutes. Add onion and garlic and basil. Cook about 3 or 4 minutes. Add tomatoes and cream. Reduce heat to low and simmer willl making pasta. Cook Pasta and add 1/2 cup to 1 cup pasta water to sauce. Toss pasta with sauce and serve with parm cheese.

Re: Spinoff to my own dinner post - share your easiest recipe here

Chicken Roll-ups - you can really use anything you want, DH likes this:

Thin sliced chicken cutlets seasoned anyway you like.

Mix ricotta cheese and spinach, salt, pepper, garlic

Take a scoop of the mixture and put onto chicken cutlet.

Roll up chicken cutlet

secure with a toothpick

You can either bake them or pan fry them. I usually pan fry them is olive oil

Sometimes I'll cut up some zucchini, carrot sticks and roll those up in the chicken instead of the cheese and spinach.

Side dish:

Garlic and Cheesy roasted asparagus

spread asparagus onto a baking sheet, drizzle with olive oil, salt, pepper and garlic. using your hands mix them up a bit to get them good and coated, put under the broiler until nice and tender (I usually do about 10 minutes) just before you take them out, spinkle grated parmesean cheese on top, put back under the broiler just until cheese has melted.

Re: Spinoff to my own dinner post - share your easiest recipe here

Re: Spinoff to my own dinner post - share your easiest recipe here

heres one my aunt gave me at my shower....
for super easy meatloaf-

one pound of ground beef
one egg
one packet of lipton garlic and herb dry soup mix

preheat over to 350
mix meat, egg, and soup mix together
form a loaf and place loaf on cookie sheet
bake for about 1 hour

its perfect for if you want meatloaf, but don't feel like cutting up onions and all that! and comes out GREAT!!!

Re: Spinoff to my own dinner post - share your easiest recipe here

Okay I don't really use recipes but I'll try and help you out...here's how I make chili. It makes a lot and it's great reheated!

aprox. 3/4 lb of ground beef
1 large onion, chopped
salt, pepper, cumin
2 cans of kidney beans (16 oz)
1 can of plain tomato sauce (15 oz)
1 (or 2) packets of chili mix powder

Okay super easy!
-Brown the beef with the onions salt and pepper
-Rinse the kidney beans throw in a pot
-Pour in tomato sauce
-Use the empy sauce can to add water until it's above the beans but just right above them (don't want it too watery)
-Throw in the packet of chili powder
-I like to add some salt pepper and cumin to the pot

Simmer on low heat for aprox 25 minutes!

Throw on a piece of american cheese and mmmmmmmmmmmmmmm

Re: Spinoff to my own dinner post - share your easiest recipe here

Yummy Tilapia

1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
tilapia fillets (this is enough for 2 lbs)

DIRECTIONS:
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and parsley. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. You could also bake instead of broiling. Remove the fillets from the oven and cover them with mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.

I actually buy the frozen tilapia from Costco. It's individually sealed filets and goes right from freezer to oven, they are great!

Re: Spinoff to my own dinner post - share your easiest recipe here

Speedy Skillet Pasta-(Just like a qucik/easy baked ziti)

1 jar/about 26 oz. pasta sauce (or equivalent of homemade sauce)
2 c. water
1 box of either ziti/ penne/rotelle
1-15oz. ricotta cheese
1 package shredded mozzerella
(1 lb. chop meat is optional)

(If you are using meat, brown in deep skillet, and drain then add sauce/water, if not just begin w/ the next step) Bring water and sauce to a boil. Reduce to low, add pasta, cover/cook 15 min. Stir in ricotta, cover cook 5 min. Stir in 1/2 mozzerella. Then add rest to the top, cover 5 min (so cheese can melt on top) SO easy and yummy!!

Re: Spinoff to my own dinner post - share your easiest recipe here

I decided to make an easier version of chicken parm tonight that also was a bit healthier...

Just took the chicken breasts and put them in the pan, covered in tomato sauce.

cooked until done, and then sprinkled a little bit of parm. cheese on them before I took them out of the pan just so it would melt.

We had it with penne and it was REALLY good. The chicken was so moist and it had all the flavor of chicken parm, but without being breaded and fried.

Next time I might try wilting some fresh spinach into the sauce. Yummo!