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What's For Dinner With Heather Moore

Find out What's For Dinner with Heather Moore, thanks to Pick 'n Save and Copps
Pick 'n Save Copps
Posts from August 2013


Citrus Garlic Shrimp
For the unofficial end of summer, try this light and tasty dish!

1 package (16 oz) linguine
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 tsp grated lemon peel
4 tsp grated orange peel
1 tsp salt
1/4 tsp pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese and minced fresh parsley, optional

Cook linguine according to package directions.  Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended.  Pour into a large skillet; bring to a boil.  Reduce heat, stir in the shrimp; simmer, uncovered, for 3-4 minutes or until shrimp turn pink.

Drain linguine; toss with shrimp mixture.  Sprinkle with Parmesan cheese and fresh parsley if desired.
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Chicken Fried Rice
Costs less than takeout to make this fab dish at home!

1 carrot, finely chopped
1 celery rib, chopped
3 tbsp canol oil
4 cups cold cooked instant rice
3 eggs, lightly beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 tbsp reduced-sodium soy sauce
1/4 tsp pepper

In a large skillet or wok, stir-fry the carrot and celery in oil until crisp-tender (5 minutes or so).  Add rice, stir-fry for 3 minutes or until heated through.

Make a well in the center of the rice mixture; add eggs.  Add the remaining ingredients; stir-fry until heated through.
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Confetti Meat Loaf
Not only do the apple and veggies add great flavor to this meat loaf, they add fantastic color too!

2 eggs
1 tbsp cider vinegar
1/3 cup dry bread crumbs
5 bacon strips, cooked and crumbled
1/3 cup grated peeled tart apple
1/3 cup grated carrots
1/3 cup each chopped celery, onion, green pepper and sweet red pepper
3 garlic cloves, minced
3 tbsp dried parsley flakes
1-1/4 tsp salt
1 tsp pepper
2 pounds ground beef

In a large bowl, combine the eggs, vinegar, bread crumbs, bacon, apple, veggies, garlic, parsley, salt and pepper.  Crumble beef over mixture and mix well.

Pat into a greased 9-in.x5-in. loaf pan.  Bake uncovered at 350 for an hour or until meat is no longer pink and meat thermometer reads 160; drain.  Let stand ten minutes before slicing.
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Sun-Dried Tomato & Herb Muffins
Serve these in place of rolls or plain ol' bread at your next dinner, your family will thank you!

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp dill weed (or 1 tsp fresh dill weed)
1/4 tsp dried thyme (or 1 tsp fresh thyme)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1 egg
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

In a large bowl, mix the first seven ingredients.  In another bowl, whisk together the egg, milk and olive oil.  Add to flour mixture; stir just until mixture is moistened.  Fold in the cheddar cheese and tomatoes.

Fill greased muffin cups three-fourths full.  Bake at 375 for 18-20 minutes or until a toothpick inserted in center comes out clean.  Cool for five minutes before removing muffins from plan to a wire rack.  Serve warm!
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Nutty Banana Shakes
Got bananas on the brain today, might as well whip 'em up into a shake!

1 cup milk
3 cups vanilla ice cream
4 medium rip bananas, cut into chunks
1/2 cup chopped walnuts
4 miniature Butterfinger candy bars (or 5 or 6! haha!)

Place all ingredients in a blender; cover and process until blended.  Pour into chilled glasses; serve immediately.
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Stuffed Bread Boat
Everybody gets a slice or two of goodness with this tasty treat!

1 loaf unsliced Italian bread
1 pound lean ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 cup chopped fresh spinach
1 medium tomato, chopped
1/2 tsp dried oregano
Salt and pepper to taste

Cut a thin slice off the top of the bread; set top aside.  Hollow out the loaf; leaving 1/4-in. shell.  Dice removed bread and set aside.

In a nonstick skillet, cook beef over medium heat until no longer pink; drain.  Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longers or until vegetables are crisp-tender.  Stir in the oregano, salt, pepper and reserved diced bread.

Spoon into bread shell; replace top.  Wrap tightly in heavy duty foil.  Bake at 400 for 20 minutes or until heated through.  Cut into slices and serve.
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Chicken Salad Bake
For all my (weird) Miracle Whip loving friends...

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small sweet red pepper, chopped
1/2 cup sliced water chestnuts, halved
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 cup Miracle Whip Light
1/2 tsp garlic powder
1/2 tsp pepper
1 cup soft bread crumbs
1 tbsp butter, melted
1/4 cup shredded cheddar cheese

In a large bowl, combine the first six ingredients.  Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture.

Transfer to a 2-qt. baking dish coated with cooking spray.  Bake, uncovered, at 350 for 20 minutes.

Toss bread crumbs with butter; sprinkle over chicken mixture.  Top with cheese.  Bake 7-10 minutes longer or until heated through and top is lightly browned.
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Topics: Hospitality_Recreation
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