Recipes

Dijon Grilled Pork Chops Healthy Dinner

Ingredients:
6 tablespoons brown sugar
6 tablespoons Dijon mustard
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
4 bone-in pork loin chops (8 oz each)

Directions:
Marinade: in small bowl mix brown sugar, mustard, apple juice & Worcestershire sauce. Place pork chops & 2/3 cup marinade in a resealable plastic bag; seal bag & turn to coat. Reserve remaining marinade; cover & refrigerate with pork 8 hours or overnight.
Preheat grill to medium high heat; lightly oil grill rack to prevent sticking. Remove chops from marinade bag – discard marinade. Grill chops, covered, to internal temperature 145 degrees, basting with reserved marinade during the last 3 minutes. Let stand 5 minutes before serving.
Serves 4
From prep to table 20 minutes plus overnight or 8 hours marinade

Chinese Pork Tenderloin Healthy Meal

Ingredients:
3 tablespoons lime juice
3 tablespons stir-fry sauce
4 ½ teaspoons grated fresh ginger root
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 pork tenderloin (1 pound)

Directions:
Remove silver skin and excess fat on the pork tenderloin.
In a bowl, combine the first six ingredients. Place the pork in a shallow container with a lid; add half of the marinade. Turn pork to coat; cover and refrigerate for 2 hours, turning occasionally. Cover and refrigerate the remaining marinade for basting.
Drain marinade from pork and discard. Grill the pork, covered, over hot heat until a thermometer reads 160 degrees F and juices run clear, 15-20 minutes, basting occasionally with reserved marinade.
Serves 4
From prep to table 20 minutes plus 2 hours marinade time

 

Spiced Salmon Healthy Dinner

Ingredients:
2 tablespoons packed brown sugar
1 tablespoon soy sauce
1 tablespoon butter, melted
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon ground mustard
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon dill weed
Dash of salt
Dash of dried tarragon
Dash of cayenne pepper
1 salmon fillet, two pounds

Directions:
Mix well all ingredients except salmon; brush over the salmon. Place salmon, skin side down, on an oiled grill rack or a lightly oiled baking sheet.
Grill, covered, over medium heat or broil 4 inches from heat until fish just begins to flake easily with a fork, 10-15 minutes.
Serving Whole Salmon Fillets:
After grilling or broiling, gently remove the salmon to a serving platter with one or two large spatulas. The fish will separate from the skin easily so you can serve up portions of the cooked fillet.
A two pound fillet serves 4 to 8, depending on desired size of servings.
From prep to table 20 minutes

Salmon w/Horseradish Pistachio Crust

Ingredients:
6 (4 – 6 oz each) salmon fillets
1/3 cup sour cream
2/3 cup dry bread crumbs
2/3 cup chopped pistachios
½ cup minced shallots (or substitute green onions)
2 tablespoons olive oil
1 to 2 tablespoons prepared horseradish
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
½ teaspoon grated lemon or orange zest
¼ teaspoon crushed red pepper flakes
1 garlic clove, minced

Directions:
Preheat oven to 350 degrees.
Place salmon, skin side down, in an ungreased glass baking dish. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere.
Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Serves 6
From prep to table 30 minutes

Apple Chicken Quesadillas Healthy Meal

Ingredients:
2 medium tart apples, sliced
1 cup diced cooked chicken breast
½ cup shredded cheddar cheese
½ cup shredded mozarella cheese
½ cup fresh or frozen corn, thawed
½ cup chopped fresh tomatoes
½ cup chopped onion (optional)
¼ teaspoon salt
6 flour tortillas (8 inch), warmed
Optional toppings:
– shredded lettuce
– salsa
– sour cream

Directions:
Preheat oven to 400 degrees. Toss together all ingredients except the flour tortillas and optional toppings.
Place ¾ cup mixture on one half of each tortilla. Fold tortillas to close; secure with toothpicks.
Place on a baking sheet coated with cooking spray. Bake until golden brown, 13-18 minutes, turning halfway through cooking. Discard toothpicks.
Serve with toppings as desired.
Serves 6
From prep to table 25 minutes

Apple Chicken Quesadillas Healthy Meal

Ingredients:
2 medium tart apples, sliced
1 cup diced cooked chicken breast
½ cup shredded cheddar cheese
½ cup shredded mozarella cheese
½ cup fresh or frozen corn, thawed
½ cup chopped fresh tomatoes
½ cup chopped onion (optional)
¼ teaspoon salt
6 flour tortillas (8 inch), warmed
Optional toppings:
– shredded lettuce
– salsa
– sour cream

Directions:
Preheat oven to 400 degrees.  Toss together all ingredients except the flour tortillas and optional toppings.
Place ¾ cup mixture on one half of each tortilla.  Fold tortillas to close; secure with toothpicks.
Place on a baking sheet coated with cooking spray.  Bake until golden brown, 13-18 minutes, turning halfway through cooking.  Discard toothpicks.
Serve with toppings as desired.
Serves 6
From prep to table 25 minutes

Mediterranean Mahi Mahi Easy Dinner

Ingredients:
1 medium onion, chopped
1 medium green pepper, chopped
4 ½ teaspoons olive oil, divided
1 garlic clove, minced
¾ cup salsa
½ cup white wine or chicken broth
¼  cup halved Kalamata or Greek olives
½ teaspoon Greek seasoning
4 mahi mahi bnls sknls fillets (6 oz each)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup crumbled feta cheese

Directions:
Preheat oven to 425 degrees F.  In a large ovenproof skillet, sauté onion and green pepper in 1 ½ teaspoons oil until tender.  Add minced garlic; sauté 1 minute.
Stir in the salsa, wine, olives & Greek seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened.  Transfer to a bowl; set aside.
Sprinkle mahi mahi with salt and black pepper.  In same skillet, lightly brown fillets in the remaining oil 2 minutes on each side.  Spoon salsa mixture over fillets.
Bake, uncovered, 6 minutes.  Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque and flaky.
Serves 4
From prep to table 40 minutes

Bacon Cheeseburger Rice Easy Dinner

Ingredients:
1 pound lean ground beef
1 ¾ cups water
2/3 cup BBQ sauce
1 tablespoon mustard
2 teaspoons dried minced onion
½ teaspoon ground black pepper
2 cups uncooked instant rice
1 cup (4 oz) shredded cheddar cheese
1/3 cup chopped dill pickles
5 bacon strips, cooked & crumbled

Directions:
In a large skillet, cook beef until no longer pink; drain grease.
Add the water, BBQ sauce, mustard, onion and pepper.
Bring to a boil; stir in the rice.  Sprinkle with cheese.  Reduce heat; cover and simmer 5 minutes or until rice is tender.
Sprinkle with pickles and bacon.  Serve hot.
Serves 4
From prep to table 30 minutes

Crumb-Coated Cubed Steaks Easy Dinner

Ingredients:
1 egg
½ cup milk
23 saltines, crushed OR Panko Bread Crumbs
2/3 cup flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 beef cubed steaks (4-6 oz each)
3 tablespoons canola oil
GRAVY
2 tablespoons flour
1 1/3 cups milk
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
In a shallow bowl, whisk egg and milk.  In another shallow bowl combine the cracker crumbs (or Panko bread crumbs), flour, salt, baking powder, cayenne and pepper.  Dip steaks in egg mixture, then in crumb mixture.
In a large skillet, cook steaks in oil over medium heat 3-4 minutes on each side or until no longer pink and browned nicely.  Remove and keep warm.
Add flour to the skillet, stirring to blend & loosen browned bits from pan.  Gradually add milk.  Bring to a boil; cook & stir 2 minutes or until thickened.  Season with salt & pepper.
Serve with steak and hot mashed potatoes!
Serves 4
From prep to table 30 minutes

Skillet Beef & Potatoes

Ingredients:
3 medium potatoes, halved & cut into ¼ inch slices
1/3 cup water
½ teaspoon salt
1 pound boneless beef teres major, cut into thin strips
2 teaspoons garlic pepper blend
½ cup chopped onion
3 tablespoons olive oil, divided
1 ½ teaspoons minced fresh rosemary

Directions:
Place potatoes, water & salt in microwave safe dish. Cover & microwave on high 6-10 minutes or until potatoes are tender; drain.  Do not overcook.
Season beef with pepper blend. In skillet, stir-fry beef & onion in 2 tablespoons of oil 5 minutes or until beef is no longer pink.
In another skillet, stir-fry potatoes in oil 5 minutes or until browned. Stir in beef mixture. Sprinkle with rosemary.
Serves 4
From prep to table 25 minutes

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