Recipes

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

  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley sprigs
  • 1 green onion cut into 1-inch pieces
  • 3 cloves garlic cut in half
  • 2 tablespoons lemon juice
  • 1 tablespoon canola oil
  • ½ teaspoon grated fresh gingerroot
  • ¼ teaspoon grated lemon peel
  • Pinch salt if desired
  • Garnish if desired
  • Pine nuts toasted*

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

  • 4 tuna steaks ¾ inch thick (6 oz each)
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon salt
  • ½ teaspoon pepper

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

  • 1¼ cups reduced-sodium chicken broth from 32-oz carton
  • 1 cup uncooked instant brown rice
  • ½ cup matchstick-cut carrots from 10-oz bag
  • 2 salmon fillets 4 to 6 oz each
  • ½ teaspoon lemon-pepper seasoning
  • 2 tablespoons chopped fresh chives
  • 2 lemon slices ¼ inch thick

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

  • 1 lb bulk spicy Italian pork sausage
  • 2 tablespoons olive oil
  • 1 red onion thinly sliced (about 2 cups)
  • 1 green bell pepper cut into thin strips (about 1 cup)
  • 8 oz sliced fresh mushrooms
  • 1½ teaspoons salt
  • 1 teaspoon dried Italian seasoning
  • 1 package uncooked quinoa rinsed (2 cups)
  • 4 cups milk
  • 2 cups shredded mozzarella cheese 8 oz
  • 2 cups cherry tomatoes 10½ oz, quartered
  • ½ cup thinly sliced fresh basil leaves
  • Shredded Parmesan cheese if desired

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

Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 4 slices bacon cut into 1-inch pieces
  • 4 boneless pork loin chops about ½ inch thick (1¼ lb), trimmed of fat
  • ½ teaspoon garlic salt
  • ⅛ teaspoon pepper
  • 1 can ready-to-serve creamy mushroom soup
  • ¼ cup sliced green onions 4 medium
  • ½ cup sour cream
  • Chopped fresh parsley or other herbs if desired

Instructions

  • In 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp.
  • Remove bacon with slotted spoon; drain on paper towels.
  • Drain all but 1 tablespoon bacon drippings from skillet.
  • Sprinkle pork chops with garlic salt and pepper.
  • Add pork chops to bacon drippings in skillet.
  • Cook over medium heat 3 to 4 minutes, turning once, until lightly browned.
  • Remove pork from skillet; set aside.
  • Stir in soup and green onions; heat to boiling, stirring occasionally.
  • Reduce heat; simmer uncovered 5 minutes, stirring occasionally.
  • Return pork to skillet.
  • Cover; simmer 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F.
  • Remove from heat.
  • Stir in sour cream; sprinkle with bacon and parsley.

Nutrition values

Calories: 390 kcal
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Course; One Pot Dinner / Pork / Vegetables

Balsamic Pork Chops With Quinoa

Balsamic Pork Chops With Quinoa

Couverts4
Deel op Facebook Print Recipe

Equipment

  • nonstick skillet 12-inch

Ingredients

  • 5 teaspoons vegetable oil
  • 1 medium onion cut into wedges
  • 4 boneless pork loin chops ½ to ¾ inch thick (6 oz each), trimmed of fat
  • ¾ teaspoon seasoned salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon pepper
  • ¾ cup water
  • ¼ cup white balsamic vinegar
  • ½ cup uncooked quinoa
  • 2 tablespoons chopped fresh parsley
  • 2 cups bite-size fresh broccoli florets
  • 1½ cups frozen peach slices from 16-oz bag

Instructions

  • In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
  • Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown.
  • Remove from skillet; set aside.
  • Season both sides of pork chops with ¼ teaspoon of the seasoned salt, the thyme and pepper.
  • Heat remaining 3 teaspoons oil in same skillet over medium heat.
  • Add pork; cook 2 to Minutes on each side or until browned.
  • Transfer from skillet to plate.
  • Add water, vinegar, quinoa, parsley, cooked onion and remaining ½ teaspoon seasoned salt to skillet.
  • Heat to boiling.
  • Reduce heat; place pork and any juices on top of quinoa mixture.
  • Cover; simmer 10 minutes.
  • Add broccoli and peaches; cover and cook about 10 minutes longer or until quinoa is tender and meat thermometer inserted in center of pork reads 145°F.

Nutrition values

Calories: 470 kcal
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Course; Main Course / One Pot Dinner / Pork

Parmesan Orzo And Meatballs

Parmesan Orzo And Meatballs

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1½ cups frozen bell pepper and onion stir-fry from 1-lb bag
  • 2 tablespoons Italian dressing
  • 1¾ cups beef broth from 32-oz carton
  • 1 cup uncooked orzo or rosamarina pasta 6 oz
  • 16 frozen cooked Italian-style meatballs from 16-oz bag
  • 1 large tomato chopped (1 cup)
  • 2 tablespoons chopped fresh parsley
  • ¼ cup shredded Parmesan cheese 1 oz

Instructions

  • In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes.
  • Stir in broth; heat to boiling.
  • Stir in pasta and meatballs.
  • Return to boiling.
  • Reduce heat to low; cover and cook 10 minutes, stirring occasionally.
  • Stir in tomato.
  • Cover; cook 3 to 5 minutes longer or until most of liquid has been absorbed and pasta is tender.
  • Stir in parsley.
  • Sprinkle with cheese.

Nutrition values

Calories: 500 kcal
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Course; Beef / Cheese / One Pot Dinner / Pasta

Meaty Italian Ramen Skillet

Meaty Italian Ramen Skillet

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 4 Packages 3 oz each beef-flavor ramen noodle soup mix
  • 1 lb lean at least 80% ground beef
  • 24 slices pepperoni 1 to 1¼ inches in diameter
  • 1 can diced tomatoes with basil garlic and oregano, undrained
  • 1 cup water
  • 1 small green bell pepper cut into ½-inch pieces (½ cup)
  • 1 cup shredded mozzarella cheese 4 oz

Instructions

  • Break blocks of noodles in half (reserve 1 seasoning packet; discard second packet).
  • Set aside.
  • In 10-inch skillet, cook beef and pepperoni over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in tomatoes, water and reserved seasoning packet.
  • Heat to boiling.
  • Stir in noodles and bell pepper.
  • Cook 3 to 5 minutes, stirring occasionally, until noodles are tender.
  • Remove skillet from heat.
  • Sprinkle cheese around edge of noodle mixture.
  • Cover; let stand about 5 minutes or until cheese is melted

Notes & Wine Advice

Healthy twist :

Sodium is reduced in this recipe because it only calls for one of the ramen seasoning packets.
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Course; Beef / Main Course / One Pot Dinner