Recipes

Chicken With Pan-Roasted Cauliflower And Orzo

Chicken With Pan-Roasted Cauliflower And Orzo

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 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

Instructions

  • 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 & 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.

Nutrition values

Calories: 380 kcal
————————————————————————————————–
Course; Chicken / Main Course / One Pot Dinner / Vegetables

Skillet Chicken Thighs With Bacon And Spinach

Skillet Chicken Thighs With Bacon And Spinach

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition values

Calories: 350 kcal
————————————————————————————————–
Course; Chicken / One Pot Dinner / Pork

Herb-Crusted Tilapia With Lemon Potatoes

Herb-Crusted Tilapia With Lemon Potatoes

Couverts2
Deel op Facebook Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition values

Calories: 660 kcal
————————————————————————————————–
Course; Fish / Fruit / Main Course / One Pot Dinner / Vegetables

Roasted Tilapia And Vegetables

Roasted Tilapia And Vegetables

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition values

Calories: 290 kcal
————————————————————————————————–
Course; Fish / Main Course / One Pot Dinner / Vegetables

Mediterranean Breaded Salmon With Vegetables

Mediterranean Breaded Salmon With Vegetables

Couverts4
Deel op Facebook Print Recipe

Ingredients

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
  • â…› 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
  • â…› teaspoon salt
  • â…› 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

Instructions

  • 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 â…› 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 â…› 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.

Nutrition values

Calories: 500 kcal
————————————————————————————————–
Course; Fish / Main Course / One Pot Dinner
Cuisine; Mediterranean

Smoked Pork Chops With Apple And Sweet Potato

Smoked Pork Chops With Apple And Sweet Potato

Deel op Facebook Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition values

Calories: 260 kcal
————————————————————————————————–
Course; Fruit / Main Course / One Pot Dinner / Pork / Vegetables

Southwest Pork Packets

Southwest Pork Packets

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition values

Calories: 500 kcal
————————————————————————————————–
Course; Main Course / One Pot Dinner / Pork

Harvest-Time Pork Roast

Harvest-Time Pork Roast

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 boneless pork loin roast 3 to 3½ lb
  • ½ cup orange marmalade
  • 3 tablespoons orange juice
  • 2 teaspoons fennel seed crushed
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried sage leaves crushed
  • 2 medium dark-orange sweet potatoes peeled, cut into 1½-inch pieces
  • 1 lb fresh Brussels sprouts cut in half if large
  • 2 teaspoons olive or vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Heat oven to 325°F.
  • On rack in shallow roasting pan, place pork.
  • In small bowl, mix marmalade, orange juice, fennel, thyme and sage.
  • Brush half of marmalade mixture over pork.
  • In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper.
  • Arrange vegetables around pork.
  • Insert ovenproof meat thermometer so tip is in thickest part of pork.
  • Roast uncovered 1 hour.
  • Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices.
  • Roast about 15 minutes longer or until thermometer reads 145°F and vegetables are tender.
  • Remove from oven; cover pork with foil and let stand at least Minutes before serving.

Notes & Wine Advice

Time-saver:
It’s easy to prepare the veggies up to a day ahead of time. Then seal them in food-storage plastic bags and refrigerate until it’s time to cook.

Nutrition values

Calories: 530 kcal
————————————————————————————————–
Course; One Pot Dinner / Pork

Roast Pork With Apples And Sweet Potatoes

Roast Pork With Apples And Sweet Potatoes

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 6 tablespoons butter melted
  • ¼ cup packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 2 medium red cooking apples sliced (about 2 cups)
  • 2 medium dark-orange sweet potatoes peeled, thinly sliced (about 2½ cups)
  • 1 medium onion chopped (½ cup)
  • 2 pork tenderloins 1 lb each

Instructions

  • Heat oven to 425°F.
  • In medium bowl, mix butter, brown sugar, vinegar, salt, garlic powder and pepper.
  • Reserve 2 tablespoons of butter mixture.
  • To remaining butter mixture, add apples, sweet potatoes and onion; toss to coat.
  • Arrange apple mixture in ungreased roasting pan or 13×9-inch (3-quart) glass baking dish.
  • Cover tightly with foil; bake 20 minutes.
  • Meanwhile, brush pork with reserved butter mixture.
  • Heat 10-inch nonstick skillet over medium-high heat.
  • Add pork; cook about Minutes, turning to brown all sides evenly.
  • Place pork on apple mixture in pan; bake uncovered 30 to 40 minutes or until meat thermometer inserted in center reads 145°F.
  • Let stand at least Minutes before serving.
  • Healthy twist :
  • Pork tenderloin is a naturally lower-fat cut of meat.
  • It’s very lean and, when combined with other healthful ingredients like apples and sweet potatoes, helps make a great healthful meal.

Nutrition values

Calories: 290 kcal
————————————————————————————————–
Course; Fruit / One Pot Dinner / Pork / Vegetables

Bacon-Wrapped Pork Tenderloin With Harvest Vegetables

Bacon-Wrapped Pork Tenderloin With Harvest Vegetables

Couverts6
Deel op Facebook Print Recipe

Ingredients

Glaze

  • 3 tablespoons real maple syrup
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • garlic finely chopped
  • 1 teaspoon dried marjoram leaves
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Pork and Vegetables

  • 1 small acorn or buttercup squash cut in half, seeds removed, each half cut into 3 wedges
  • 18 medium Brussels sprouts about 9 oz, ends trimmed
  • 3 slices bacon cut in half
  • 1 package 18.4 oz original flavor pork tenderloin
  • 1 large red bell pepper cut into 1-inch pieces

Instructions

  • Heat oven to 425°F.
  • Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • In small bowl, mix glaze ingredients.
  • Reserve 1 tablespoon for pork; set aside.
  • Place squash and Brussels sprouts in pan; brush cut sides of squash and tops of Brussels sprouts with some of the remaining glaze.
  • Roast vegetables 20 minutes.
  • Meanwhile, microwave bacon between layers of microwavable paper towels on microwavable plate on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
  • Push vegetables to edges of pan; place pork in center of pan.
  • Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
  • Brush bacon with reserved 1 tablespoon glaze.
  • Turn Brussels sprouts over; add bell pepper to pan.
  • Brush bell pepper and Brussels sprouts with remaining glaze.
  • Roast 20 to 25 minutes longer, stirring Brussels sprouts and bell pepper once during cooking, until meat thermometer inserted into center of pork reads 145°F.
  • Let stand at least Minutes before serving.
  • Serve pork with vegetables

Nutrition values

Calories: 230 kcal
————————————————————————————————–
Course; One Pot Dinner / Pork