Knock their socks off with this slow-simmered dish!
1 can (11 oz) mandarin oranges
2 pounds beef stew meat, cut into 1-inch cubes
1 small onion, sliced
1 tbsp canola oil
1-1/2 cups water
1/3 cup reduced-sodium soy sauce
1/2 tsp ground ginger
4 celery ribs, sliced
1 small green pepper, julienned
1 can (8 oz) sliced water chestnuts, drained
3 tbsp cornstarch
3 tbsp cold water
Hot cooked rice
Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender.
Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine the cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.
Great for using up leftover chicken or turkey, this entree comes together fast on a weeknight!
2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tbsp butter, divided
1/2 cup lemon juice
2 tbsp chicken broth (or white wine if you have some on hand)
3/4 cup shredded Parmesan cheese
1 tbsp dried basil
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tbsp of butter for 4-5 minutes or until veggies are tender. Add the lemon juice and broth. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through.
Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter immediately before serving.
1 cup sour cream
2 tbsp plus 1/3 cup thinly sliced green onions
2 cups mashed potato flakes
1/3 cup cornmeal
1-3/4 tsp garlic salt
1/2 tsp smoked paprika
2 cups 2% milk
1 package (10 oz) frozen corn, thawed
1 cup (4 oz) shredded extra-sharp cheddar cheese
In a small bowl, mix sour cream and 2 tbsp green onion; refrigerate until serving.
In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2 inch patties.
Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sour cream sauce.
Use any fish you like but walleye sure works well. Plus, I'll throw in a baked fries recipe too (see below).
1 cup biscuit/baking mix
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cajun seasoning
1-1/2 tsp pepper
1 tsp salt
1/2 cup 2% milk
Oil for frying
1 pound walleye fillets, skin removed
In a shallow bowl, mix the first six ingredients. Place milk in a separate shallow bowl. Heat 1/4 inch of oil on medium high in large skillet. (If using an electric skillet, heat oil to 375).
In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges and baked fries.
**FOR BAKED FRIES: Cut 4 medium russet potatoes into julienne strips. Rinse well and pat dry. Drizzle with about olive oil and sprinkle with dried minced chives, salt, garlic powder and pepper. Toss to coat. Arrange in a single layer on baking pans coated with cooking spray. Bake at 450 for 20-25 minutes or until lightly browned, turning once.
Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink.
Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Totally packs a punch (due to the horseradish)! And the leftovers are to die for...
4 slices whole wheat bread, crumbled
1/4 cup skim milk
1/2 cup finely chopped celery
1/4 cup prepared horseradish
2 tbsp Dijon mustard
2 tbsp chili sauce
1 egg, lightly beaten
1-1/2 tsp Worcestershire sauce
1/2 tsp each salt and pepper
1-1/2 pounds lean ground beef (90% lean)
1/2 cup ketchup
In a large bowl, soak bread in milk for 5 minutes. Drain and discard milk. Stir in the celery, onion, horseradish, mustard, chili sauce, egg, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well.
Shape into a loaf in an 11 x 7 baking dish coated with cooking spray. Spread top with ketchup. Bake at 350 for 45-55 minutes or until no pink remains and a meat thermometer reads 160. Let stand 10 minutes before cutting.
Another quick weeknight meal that tastes like you spent all day on it!
1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp all-purpose flour
1 cup water
1/2 cup heavy whipping cream
2 tsp chicken bouillon granules
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 lb uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Chopped fresh cilantro and sliced avocado, optional
In a small saucepan, saute onion in oil until tender. Add garlic; cook one minute longer. Stir in flour until blended. Stir in water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite-size pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through but do not boil. Top with cilantro and avocado, if desired.
Kids love this dish! You can use whatever small pasta you have on hand and switch to nacho cheese soup for a zippier taste.
1 pound ground beef
1 small onion, chopped
Dash seasoned salt
1 cup small pasta shells, cooked and drained
1 can (15 oz) tomato sauce
1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted
1 tsp ground mustard
In a large skillet, cook the beef, onion and seasoned salt over medium heat until beef is no longer pink; drain. Add the pasta, tomato sauce, soup and mustard; mix well.
Transfer to a greased1-1/2 qt. baking dish. Bake uncovered at 350 for 30 minutes or until heated through.
Another Meat-Free Monday favorite, so tasty and fast!
1 can (16 oz) hot chili beans, undrained
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican stewed tomatoes
1 cup frozen corn, thawed
1/2 cup chunky salsa
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 tbsp ground cumin
2 tsp chili powder
4 tbsp sour cream
4 tbsp shredded cheddar cheese
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp tender. Top each serving with sour cream and cheese.
In a large skillet, cook beef over medium heat until no longer pink; drain. Sitr in the beans, corn and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese; cook 1-2 minutes longer.
Spoon about 1/2 cup off center on each tortilla; topp with lettuce, tomatoes and sour cream. Roll up and serve!
And to the "real men" who don't want to eat this...I say to you, there is BACON in it!
1 large sweet onion, chopped
2 tsp minced garlic
2 tbsp olive oil
3/4 cup heavy whipping cream
2 cups cubed cooked chicken
2 cups (8 oz) shredded cheddar cheese
5 bacon strips, cooked and crumbled
In a small skillet, saute onion and garlic in oil until tender. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-inch deep-dish pie plate.
Bake at 375 for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting and serving.
Let's celebrate a meat-free Monday with this healthy, stick-to-your-ribs dish! Plus, it is so fast and easy to put together on a weeknight.
1 small green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped red onion
2 tbsp canola oil
2 can (15 oz each) black beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes, undrained
2 tbsp cider vinegar
1/2 tsp garlic salt
1/8 tsp pepper
1/8 tsp cayene pepper
2-1/2 cups hot cooked brown rice
In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer uncovered for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.