recipes

Chicken And Orzo Supper

Chicken And Orzo Supper

Portions:4
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Ingrediënten

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts cut into ½- to ¾-inch pieces
  • 1 clove garlic finely chopped
  • 1¾ cups chicken broth from 32-oz carton
  • 1 cup uncooked orzo or rosamarina pasta 6 oz
  • 1 can Italian-style stewed tomatoes undrained
  • 1 medium zucchini cut lengthwise in half, then crosswise into slices (2 cups)
  • 2 tablespoons shredded Parmesan cheese

Instructies

  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add chicken and garlic; cook 4 to 6 minutes, stirring frequently, until chicken is browned.
  • Stir in broth and orzo.
  • Heat to boiling.
  • Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until orzo is tender and most of liquid is absorbed.
  • Stir in tomatoes and zucchini.
  • Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender and chicken is no longer pink.
  • Sprinkle with cheese.

Notes / Tips / Wine Advice:

Quick Variation:

For a change of pace and a little stronger cheese flavor, substitute shredded Asiago cheese for the Parmesan. Look for it in containers or packages near the other cheeses.

Nutritional Information

Calories: 350 kcal
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Recipe Category Cheese / Chicken / One Pot Dinner

Easy Chicken With Tomatoes And Spinach

Easy Chicken With Tomatoes And Spinach

Portions:4
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Ingrediënten

  • 1 tablespoon olive or vegetable oil
  • 4 boneless skinless chicken breasts about 1¼ lb
  • 1 clove garlic finely chopped
  • ½ teaspoon dried oregano leaves
  • ½ teaspoon seasoned salt
  • ¼ teaspoon pepper
  • ¼ cup dry white wine or water
  • 2 medium plum Roma tomatoes, sliced (about 1 cup)
  • 1 bag 6 oz fresh baby spinach leaves (about 3½ cups)

Instructies

  • In 12-inch nonstick skillet, heat oil over medium heat.
  • Sprinkle chicken with garlic, oregano, seasoned salt and pepper.
  • Add chicken to skillet; cook 15 to 20 minutes, turning once, or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Stir wine into skillet.
  • Top chicken with tomato slices.
  • Cover; cook 2 to Minutes longer or until tomatoes are thoroughly heated.
  • Add spinach.
  • Cover; cook 2 to Minutes longer or until spinach is wilted.

Nutritional Information

Calories: 230 kcal
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Recipe Category Chicken / Main Dish / One Pot Dinner / Vegetables

Cheesy Chicken Skillet Dinner

Cheesy Chicken Skillet Dinner

Portions:6
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Ingrediënten

  • 1 teaspoon vegetable oil
  • 1¼ lb boneless skinless chicken breasts cut into ¾-inch pieces
  • 2 large carrots cut into ⅛-inch slices (2 cups)
  • 1 medium zucchini cut into ⅛-inch slices (2 cups)
  • 2 tablespoons soy sauce
  • 8 medium green onions sliced (½ cup)
  • 2 cups shredded reduced-fat sharp Cheddar cheese 8 oz

Instructies

  • Heat 12-inch nonstick skillet over medium-high heat.
  • Add oil; tilt skillet to coat bottom.
  • Add chicken; cook 4 to 5 minutes or until no longer pink in center, stirring frequently.
  • Remove from skillet; cover to keep warm.
  • In same skillet, cook carrots and zucchini 5 minutes or until crisp-tender, stirring frequently.
  • Add chicken and soy sauce; toss until chicken and vegetables are coated with soy sauce.
  • Remove from heat.
  • Sprinkle with green onions and cheese.
  • Cover; let stand 2 minutes to melt cheese.

Notes / Tips / Wine Advice:

Quick Variation:
Change the flavor and substitute an Italian cheese blend for the Cheddar cheese.
Calories 210

Nutritional Information

Calories: 210 kcal
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Recipe Category Cheese / Chicken / Main Dish / One Pot Dinner

Chicken With Pan-Roasted Cauliflower And Orzo

Chicken With Pan-Roasted Cauliflower And Orzo

Portions:4
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Ingrediënten

  • 1 tablespoon olive oil
  • 2 cups bite-size fresh cauliflower florets
  • 1½ cups chicken broth from 32-oz carton
  • 1¼ lb boneless skinless chicken thighs cut into bite-size pieces
  • 1 cup uncooked orzo or rosamarina pasta 6 oz
  • ¼ cup thinly sliced green onions with tops 4 medium
  • 1 can diced tomatoes with basil garlic and oregano, drained
  • 2 cups packed arugula leaves
  • ½ cup shredded Parmesan cheese 2 oz

Instructies

  • In 12-inch nonstick skillet, heat oil over medium heat.
  • Add cauliflower; cook about 5 minutes, stirring occasionally, until light brown.
  • Add broth, chicken, orzo, green onions and tomatoes.
  • Heat to boiling.
  • Reduce heat; cover and simmer 8 to 10 minutes or until chicken is no longer pink in center and orzo is tender.
  • Remove from heat.
  • Stir in arugula.
  • Cover; let stand about 1 minute or until arugula is partially wilted.
  • Sprinkle with cheese before serving.

Notes / Tips / Wine Advice:

Quick Variation:
Prefer white meat chicken to dark? You can substitute bite-size pieces of boneless skinless chicken breast for the chicken thighs. If you have fresh baby spinach leaves on hand, go ahead and substitute them for the arugula.

Nutritional Information

Calories: 380 kcal
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Recipe Category Chicken / Main Dish / One Pot Dinner / Vegetables

Skillet Chicken Thighs With Bacon And Spinach

Skillet Chicken Thighs With Bacon And Spinach

Portions:4
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Ingrediënten

  • 8 boneless skinless chicken thighs 3 to 4 oz each
  • 3 slices bacon chopped
  • 2 large carrots chopped (1½ cups)
  • 2 small onions sliced
  • 3 cloves garlic chopped
  • ½ cup chicken broth
  • 1 bag 8 oz fresh baby spinach leaves (6 cups)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh or ½ teaspoon dried sage leaves
  • 1 tablespoon grated lemon peel

Instructies

  • In 12-inch skillet, cook chicken and bacon over medium-high heat 5 minutes, turning chicken once.
  • Stir in carrots, onions, garlic and broth.
  • Cook uncovered 15 to 20 minutes, turning chicken and stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165°F) and vegetables are tender.
  • Remove pan from heat; add spinach, salt and pepper.
  • Stir mixture about Minutes or until spinach wilts.
  • Stir in sage and lemon peel until well blended.

Nutritional Information

Calories: 350 kcal
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Recipe Category Chicken / One Pot Dinner / Pork

Herb-Crusted Tilapia With Lemon Potatoes

Herb-Crusted Tilapia With Lemon Potatoes

Portions:2
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Ingrediënten

  • 1 large potato unpeeled, cut into ½-inch pieces
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 egg
  • ¾ cup plain panko crispy bread crumbs
  • ¾ teaspoon seasoned salt
  • 2 tablespoons butter melted
  • 2 tilapia fillets 5 to 6 oz each
  • 1 medium zucchini cut into ½-inch slices
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons grated lemon peel

Instructies

  • Heat oven to 425°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • In medium bowl, toss potato, oil and salt to coat.
  • Spread potato pieces in one half of pan.
  • Bake 15 to 20 minutes or until potato is tender.
  • Meanwhile, place flour on plate.
  • In shallow dish, beat egg with fork.
  • In another shallow dish, mix bread crumbs, seasoned salt and butter.
  • Coat fillets with flour.
  • Dip into egg; coat well with bread crumb mixture.
  • Remove pan from oven.
  • Place fillets in other half of pan.
  • Place zucchini over potatoes; toss to combine.
  • Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender.
  • Sprinkle fish with thyme.
  • Sprinkle vegetables with lemon peel; toss.

Nutritional Information

Calories: 660 kcal
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Recipe Category Fish / Seafood / Fruit / Main Dish / One Pot Dinner / Vegetables

Roasted Tilapia And Vegetables

Roasted Tilapia And Vegetables

Portions:4
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Ingrediënten

  • 8 oz fresh asparagus spears
  • 2 small zucchini cut in half lengthwise, then crosswise into ½-inch pieces
  • 1 medium bell pepper any color, cut into ½-inch strips
  • 1 large onion cut into ½-inch wedges, separated
  • 2 tablespoons olive oil
  • 2 teaspoons Montreal steak seasoning
  • 4 skinless tilapia or other medium-firm fish fillets 6 oz each
  • 1 tablespoon butter melted
  • ½ teaspoon paprika

Instructies

  • Heat oven to 450°F.
  • Snap off tough ends of asparagus; cut each spear in half.
  • In large bowl, mix asparagus, zucchini, bell pepper, onion and oil.
  • Sprinkle with 1 teaspoon of the steak seasoning; toss to coat.
  • Spread vegetables in ungreased 15x10x1-inch pan.
  • Place on lowest oven rack; bake 5 minutes.
  • Meanwhile, spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Pat tilapia fillets dry with paper towels.
  • Brush fish with butter; sprinkle with paprika and remaining 1 teaspoon steak seasoning.
  • Place in baking dish.
  • Place baking dish on middle oven rack; bake fish and vegetables uncovered 17 to 18 minutes or until fish flakes easily with fork and vegetables are tender.

Nutritional Information

Calories: 290 kcal
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Recipe Category Fish / Seafood / Main Dish / One Pot Dinner / Vegetables

Mediterranean Breaded Salmon With Vegetables

Mediterranean Breaded Salmon With Vegetables

Portions:4
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Ingrediënten

Vegetables

  • 1 box 9 oz frozen baby lima beans
  • 1 medium eggplant unpeeled, cut into fourths lengthwise, then crosswise into 1-inch pieces
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ cup roasted red bell peppers from a jar, drained, cut into thin strips
  • 1 cup fresh baby spinach leaves

Salmon

  • 1¼ lb salmon fillet 1 inch thick
  • 1 teaspoon olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup plain panko crispy bread crumbs
  • 2 tablespoons grated lemon peel
  • 1 teaspoon dried oregano leaves
  • 1 clove garlic minced
  • 1 tablespoon olive oil

Instructies

  • Heat oven to 375°F.
  • Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • If lima beans are frozen in solid block, microwave on High about 1 minute or just long enough to break beans apart.
  • Place beans and eggplant in pan; drizzle with 2 tablespoons oil.
  • Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper; toss.
  • Spread in single layer in pan.
  • Bake 15 minutes.
  • Pat salmon dry with paper towels.
  • Remove pan from oven.
  • Push vegetables to sides of pan; place salmon skin side down in center.
  • Brush salmon with 1 teaspoon oil; sprinkle with ⅛ teaspoon each salt and pepper.
  • Arrange vegetables in single layer around salmon.
  • In small bowl, mix remaining ingredients.
  • Press half of mixture, about ½ cup, evenly on salmon.
  • Sprinkle remaining mixture over vegetables.
  • Bake 20 to 30 minutes or until fish flakes easily with fork and vegetables are crisp-tender.
  • (If fish browns too quickly, cover loosely with foil.
  • )
  • Spoon beans and eggplant into large heatproof bowl; cover salmon with foil.
  • Toss vegetables with roasted peppers and spinach.
  • Cover with foil; let stand 2 to Minutes or until spinach is slightly wilted.
  • Cut salmon into Servings; carefully lift fish from skin with pancake turner to serving plate.
  • Serve salmon with vegetables.

Nutritional Information

Calories: 500 kcal
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Recipe Category Fish / Seafood / Main Dish / One Pot Dinner
Country Mediterranean

Smoked Pork Chops With Apple And Sweet Potato

Smoked Pork Chops With Apple And Sweet Potato

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Ingrediënten

  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 large dark-orange sweet potato peeled, cut into ½-inch slices, slices quartered
  • 1 large Granny Smith apple unpeeled, cut into ½-inch pieces
  • ½ small onion cut into thin wedges, wedges separated
  • 1 tablespoon packed brown sugar
  • 4 fully cooked smoked boneless pork chops about 2½ oz each

Instructies

  • Heat oven to 425°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • In small bowl, mix oil, cinnamon, cumin and coriander.
  • In large bowl, combine sweet potato, apple and onion.
  • Drizzle with 1 tablespoon of the oil-spice mixture; toss to coat.
  • Spread mixture in pan.
  • Bake 30 minutes.
  • Meanwhile, stir brown sugar into remaining oil-spice mixture (mixture will be thick).
  • Rub mixture over 1 side of each pork chop.
  • Remove pan from oven.
  • With spatula, move vegetable mixture to one side of pan.
  • Place pork, coated side up, in other half of pan.
  • Bake 8 to 10 minutes longer or until pork is thoroughly heated and sweet potato and apple are tender.

Nutritional Information

Calories: 260 kcal
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Recipe Category Fruit / Main Dish / One Pot Dinner / Pork / Vegetables

Southwest Pork Packets

Southwest Pork Packets

Portions:4
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Ingrediënten

  • 2 cups uncooked instant rice
  • 1½ cups chicken broth from 32-oz carton
  • 1 tablespoon Mexican seasoning
  • 1 can 15.25 oz whole kernel corn, drained
  • 1 small bell pepper any color, chopped (½ cup)
  • 4 medium green onions sliced (¼ cup)
  • 4 boneless pork rib or loin chops ¾ to 1 inch thick (about 1¼ lb)
  • 2 teaspoons Mexican seasoning
  • Chunky-style salsa if desired

Instructies

  • Heat oven to 450°F.
  • Cut 4 (18×12-inch) sheets of heavy-duty foil.
  • Spray half of one side of each sheet with cooking spray.
  • In large bowl, mix rice, broth and 1 tablespoon Mexican seasoning; let stand about 5 minutes or until broth is absorbed.
  • Stir in corn, bell pepper and green onions.
  • Sprinkle each pork chop with ½ teaspoon Mexican seasoning; place in center of sprayed half of foil.
  • Spoon rice mixture over pork.
  • Fold foil over pork and rice so edges meet.
  • Seal edges, making tight ½-inch fold; fold again.
  • Allow space on sides for circulation and expansion.
  • Place packets on ungreased large cookie sheet.
  • Bake 20 to 25 minutes or until pork is no longer pink and meat thermometer inserted in center reads 145°F.
  • Place packets on plates.
  • To serve, cut large X across top of each packet; carefully fold back foil.
  • Serve with salsa.

Nutritional Information

Calories: 500 kcal
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Recipe Category Main Dish / One Pot Dinner / Pork
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