Recipes

Quick Creamy Parmesan Chicken Penne

Quick Creamy Parmesan Chicken Penne

Couverts4
Deel op Facebook Print Recipe

Equipment

  • skillet 10-inch

Ingredients

Instructions

  • In 10-inch skillet, heat cooking sauce, butter, water, and salt and pepper (as desired) to boiling.
  • Stir in pasta; reduce heat to medium.
  • Cover; cook about 10 minutes, stirring occasionally, until pasta is tender.
  • Stir in chicken and cheese.
  • Top with tomato and bread crumbs.
  • Serve immediately.

Nutrition values

Calories: 670 kcal
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Course; Cheese / Chicken / One Pot Dinner / Pasta

Parmesan Chicken Ziti With Artichokes And Spinach

Parmesan Chicken Ziti With Artichokes And Spinach

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Dutch oven
  • medium bowl

Ingredients

  • 4 cups water
  • 2 cans 12 oz each evaporated milk
  • 1 teaspoon salt
  • 2 cloves garlic finely chopped
  • 1 lb uncooked ziti pasta
  • 2 teaspoons cornstarch
  • 2 cups shredded deli rotisserie chicken
  • 1 can 14 oz artichoke hearts, drained, coarsely chopped
  • 2½ cups shredded Parmesan cheese 10 oz
  • Juice of 2 medium lemons about ⅔ cup
  • 2 tablespoons butter
  • 4 cups baby spinach leaves 5-oz package
  • ½ teaspoon pepper if desired

Instructions

  • In Dutch oven or large saucepot, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat.
  • Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
  • In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts.
  • Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to Minutes or until thickened and mixture coats back of spoon.
  • Remove from heat; stir in half of the cheese and the lemon juice.
  • Stir until cheese melts, then add remaining cheese (reserving ¼ cup for serving, if desired) and butter; stir again.
  • Add spinach, and stir until wilted.
  • Sprinkle with pepper and serve with reserved cheese.

Notes & Wine Advice

Quick Variation:
Baby kale or chard makes a great stand-in for spinach in this recipe.
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Course; Cheese / Chicken / One Pot Dinner / Vegetables

Parmesan Chicken With Fettucine

Parmesan Chicken With Fettucine

Couverts4
Deel op Facebook Print Recipe

Equipment

  • skillet 12-inch

Ingredients

Instructions

  • In 12-inch skillet, heat oil over medium heat.
  • Add garlic; cook about 30 seconds, stirring occasionally, until softened.
  • Stir in marinara sauce and water.
  • Cover; heat to boiling over medium heat.
  • Add fettuccine and green beans; stir to separate fettuccine.
  • Return to boiling.
  • Cover; boil 3 to 5 minutes or until beans are tender.
  • Remove from heat.
  • Sprinkle with cheese.
  • Cover; let stand 2 minutes or until cheese is melted.

Notes & Wine Advice

Time-saver:
To quickly thaw the green beans, place them in a colander or strainer, then rinse with cool water until thawed. Drain well.

Nutrition values

Calories: 590 kcal
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Course; Cheese / Chicken / One Pot Dinner / Pasta

Roasted-Vegetable Tacos

Roasted-Vegetable Tacos

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 425°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • Place mushrooms, onion, bell pepper and zucchini in single layer in pan.
  • Spray with cooking spray.
  • Sprinkle with salt and red pepper.
  • Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  • Divide cheese evenly among taco shells.
  • Top with vegetables and salsa.
  • Sprinkle with cilantro.

Nutrition values

Calories: 230 kcal
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Course; One Pot Dinner / Taco’s / Vegetables

Baked Fish Packets With Chinese Parsley Paste

Baked Fish Packets With Chinese Parsley Paste

Couverts4
Deel op Facebook Print Recipe

Ingredients

Fish

  • 8 oz daikon radish peeled, thinly sliced
  • 1 lb fresh asparagus spears cut into 1-inch pieces
  • 4 tablespoons dry sherry or chicken broth
  • ½ teaspoon salt
  • 1 lb cod flounder or red snapper fillets, cut into Serving pieces

Parsley Paste

Instructions

  • Heat oven to 425°F.
  • Cut 4 (18×12-inch) sheets of heavy-duty foil.
  • Divide radish and asparagus evenly among and on center of each sheet of foil.
  • Sprinkle each with 1 tablespoon of the sherry and ⅛ teaspoon of the salt.
  • Top with fish.
  • Bring up 2 sides of foil so edges meet.
  • Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
  • Fold other sides to seal.
  • Place packets on ungreased cookie sheet.
  • Bake about 15 minutes or until fish flakes easily with fork.
  • Meanwhile, place parsley paste ingredients in blender.
  • Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.
  • Place packets on plates.
  • Cut large X across top of each packet; carefully fold back foil.
  • Spoon about 2 tablespoons parsley paste over each serving.
  • Garnish with pine nuts.

Notes & Wine Advice

*
To toast pine nuts, spread in shallow pan. Bake at 350°F for 6 to 10 minutes stirring occasionally until light brown.

Nutrition values

Calories: 170 kcal
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Course; Fish / Main Course / One Pot Dinner

Dilled Tuna Steak Packets

Dilled Tuna Steak Packets

Couverts4
Deel op Facebook Print Recipe

Ingredients

Couscous

  • 1 box 5.8 oz roasted garlic and olive oil–flavored couscous
  • 2 teaspoons olive oil

Tuna

Vegetables

  • 1 medium zucchini cut in half lengthwise, then crosswise into ¼-inch slices
  • 1 medium yellow squash cut in half lengthwise, then crosswise into ¼-inch slices
  • 3 plum Roma tomatoes, cut lengthwise into fourths
  • 4 teaspoons olive oil
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Heat oven to 425°F.
  • Cut 4 (18×12-inch) sheets of heavy-duty foil.
  • Make couscous as directed on box using 2 teaspoons oil; stir.
  • Divide evenly onto center of foil sheets (about ½ cup each).
  • Place 1 tuna steak on top of couscous for each packet.
  • Sprinkle each tuna steak with ½ teaspoon of the dill, ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
  • ln medium bowl, toss vegetables ingredients; divide evenly around couscous.
  • Bring up 2 sides of foil so edges meet.
  • Seal edges, making tight 1-inch fold; fold again, allowing space for heat circulation and expansion.
  • Fold other sides to seal.
  • Place packets in ungreased 15x10x1-inch pan.
  • Bake about 20 minutes or until tuna flakes easily with fork and vegetables are tender.
  • To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Notes & Wine Advice

Make it ahead :
You can prepare these packets the night before and then simply pop them into the oven after work. Increase the bake time to about 35 minutes since they will be coming right from the refrigerator.

Nutrition values

Calories: 500 kcal
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Course; Fish / Main Course / One Pot Dinner

Lemon And Herb Salmon Packets

Lemon And Herb Salmon Packets

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 450°F.
  • In 1-quart saucepan, heat broth to boiling over high heat.
  • Stir in rice.
  • Reduce heat to low; cover and simmer 5 minutes or until most of broth is absorbed.
  • Stir in carrots.
  • Meanwhile, cut 2 (18×12-inch) sheets of heavy-duty foil; spray with cooking spray.
  • Place fish fillet on center of each sheet.
  • Sprinkle with lemon-pepper seasoning; top with chives.
  • Arrange lemon slices over fish.
  • Spoon rice mixture around each fish fillet.
  • Bring up 2 sides of foil over fish so edges meet.
  • Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
  • Fold other sides to seal.
  • Place packets in ungreased 15×10-1-inch pan.
  • Bake 16 to 20 minutes or until fish flakes easily with fork.
  • Place packets on plates.
  • Cut large X across top of each packet; carefully fold back foil.

Nutrition values

Calories: 380 kcal
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Course; Fish / Main Course / One Pot Dinner

No-Bake Cheesy Skillet Lasagna

No-Bake Cheesy Skillet Lasagna

Couverts6
Deel op Facebook Print Recipe

Equipment

  • skillet 12-inch

Ingredients

  • 1 lb bulk Italian pork sausage
  • 2 cups water
  • 1 bag 16-oz frozen red bell pepper and onion stir-fry, thawed, drained
  • 1 can creamy three-cheese cooking sauce
  • 3 cups uncooked mini lasagna mafalda noodles or medium egg noodles (6 oz)
  • 1 teaspoon dried Italian seasoning
  • 1 cup shredded mozzarella cheese 4 oz
  • Chopped or whole fresh basil leaves if desired

Instructions

  • In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  • Stir in all remaining ingredients except cheese and basil.
  • Heat to boiling, stirring occasionally.
  • Reduce heat to medium; simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender.
  • Remove from heat; sprinkle with cheese.
  • Cover; let stand 2 to Minutes or until cheese is melted.
  • Sprinkle with basil.

Nutrition values

Calories: 450 kcal
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Course; Cheese / One Pot Dinner / Pasta / Pork

Beer-Cheese Kielbasa With Tortellini

Beer-Cheese Kielbasa With Tortellini

Couverts4
Deel op Facebook Print Recipe

Equipment

  • nonstick skillet 12-inch

Ingredients

  • 1 package 9 oz refrigerated three-cheese tortellini
  • ¾ cup water
  • ⅓ cup all-purpose flour
  • 1 cup light beer
  • ⅓ cup sliced green onions with tops
  • 3 tablespoons chili sauce
  • 2 teaspoons ground mustard
  • ½ teaspoon salt
  • 1 package 14 oz cooked kielbasa, or other smoked sausage, cut diagonally into 1-inch-thick slices
  • 1½ cups shredded Cheddar cheese 6 oz
  • 2 tablespoons diced roasted red bell peppers from a jar

Instructions

  • Fill 12-inch nonstick skillet half full with water (about 6 cups).
  • Heat to boiling.
  • Add tortellini; cook uncovered minimum time as directed on bag, stirring occasionally.
  • Drain.
  • In 1-cup measuring cup, stir ¾ cup water and the flour with whisk until smooth; pour into same skillet.
  • Stir in beer, green onions, chili sauce, mustard and salt.
  • Heat to boiling.
  • Reduce heat; simmer uncovered 1 minute, stirring constantly, until thickened.
  • Gently fold in tortellini and kielbasa.
  • Cover; cook over medium-low heat about 5 minutes or until kielbasa is hot.
  • Fold in cheese, ½ cup at a time, until melted.
  • Remove from heat; top with roasted peppers

Notes & Wine Advice

Quick Variation:
Add 1 cup frozen sweet peas with the kielbasa.

Nutrition values

Calories: 740 kcal
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Course; Cheese / One Pot Dinner / Pasta

Pizza Quinoa With Sausage, Onion And Pepper

Pizza Quinoa With Sausage, Onion And Pepper

Couverts8
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • In 5-quart nonstick Dutch oven or stockpot, cook sausage over medium heat until no longer pink.
  • Drain; transfer to large bowl.
  • Cover with foil; set aside.
  • Wipe out Dutch oven with paper towel.
  • Add 1 tablespoon of the oil; heat over medium heat until hot.
  • Add onion and bell pepper; cook 3 to 5 minutes or until tender.
  • Using slotted spoon, transfer onion and bell pepper to bowl with sausage; replace foil, and set aside.
  • Increase heat to high.
  • Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning.
  • Cook 5 to 7 minutes or until mushrooms brown and liquid evaporates.
  • Transfer to bowl of sausage and vegetables; cover with foil to keep warm.
  • Wipe out Dutch oven.
  • Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant.
  • Slowly stir in milk.
  • Heat to simmering over high heat, stirring occasionally.
  • Cover; reduce heat to low.
  • Cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked.
  • Stir in sausage and vegetables.
  • Remove from heat; stir in mozzarella cheese.
  • Top with tomatoes, basil and Parmesan cheese.

Nutrition values

Calories: 450 kcal
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Course; One Pot Dinner / Pizza / Pork