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.
Not only do the apple and veggies add great flavor to this meat loaf, they add fantastic color too!
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.
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!
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.
1/2 cup butter, softened
1/4 cup minced fresh cilantro
1 tbsp lime juice
1-1/2 tsp grated lime peel
12 medium ears sweet corn, husks removed
Grated cojita cheese, optional, as garnish
In a small bowl, mix butter, cilantro, lime juice and peel. Shape into a log; wrap in plastic wrap. Refrigerate 30 minutes or until firm. Wrap each ear of corn with a piece of heavy duty foil.
Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Meanwhile, cut lime butter into 12 slices. Carefully open foil, allowing steam to escape. Serve corn with butter and optional cojita cheese if desired.
A satisfying spin on your average shepherd's pie, this dish swaps out hash browns for the mashed potatoes!
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, drained
1 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1-1/2 cups frozen mixed vegetables
3 cups frozen shredded hash browns, thawed and drained
1 cup (8 oz) shredded cheddar cheese
1/8 tsp salt
1/8 tsp pepper
In a large skillet, cook beef, onion, and garlic until beef is no longer pink; drain. Stir in the tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Stir in the vegetables.
Pour into a greased 9-in. pie plate. Combine the topping ingredients; spoon evenly over the meat mixture. Bake uncovered at 400 for 30 minutes.
In a large resealable plastic bag, combine yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate overnight.
Preheat oven 425. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 180.
What a treat! Add a side of glazed carrots and crunchy slaw to complete the meal.
4 boneless skinless chicken breast halves (6 oz each)
3/4 tsp salt
1/2 tsp pepper
1/4 cup crumbled blue cheese
1/4 cup hot pepper sauce (like Frank's Red Hot)
2 tbsp mayonnaise
1 cup crushed corn flakes
Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.
In a shallow bowl, combine the hot pepper sauce and mayonnaise. Place crushed cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased baking dish.
Bake, uncovered, at 400 for 30-35 minutes or until chicken is no longer pink. Discard toothpicks before serving!
Melt in your mouth pastry, with hot cheese and jam...Yes, yes and more yes!
1 sheet puff pastry, cut into a 14-in. square
1/4 cup raspberry jam
1 Brie cheese round (13.2 oz)
1 tbsp water
On the center of the pastry, spread jam into a 4-1/2 in circle; place Brie over jam. Fold pastry around cheese; pinch edges to seal. Place seam side down on baking sheet. Beat the egg and water together; brush over pastry. Bake at 400 for 20-25 minutes or until golden brown.
The lemon peel and dill weed make this dish a stand-out supper for sure!
1 cup uncooked spiral pasta
1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tbsp canola oil
2 tbsp all-purpose flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed
1 tsp salt
1 tsp grated lemon peel
1/2 tsp dill weed
1/4 tsp pepper
1/4 cup grated Parmesan cheese
2 tbsp minced fresh parsley
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine the flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Drain pasta. Add the pasta, peas, salt, lemon peel, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.
The surprise is inside!!! Topped with guac, the burgers have green chilies and onion in the middle of the patties.
8 bacon strips
1/2 cup chopped onion
1 can (4 oz) choped green chilies
1 pound ground beef
4 slices Monterey Jack cheese
4 buns, toasted
1/4 cup guacamole
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, combine onion and chilies; set aside. Shape beef into eight patties. Top half of patties with onion mixture. Cover with remaining patties and firmly press edges to seal.
Grill, covered, over medium heat for 5-7 minutes on each side or until meat thermometer reads 160 and juices run clear. Top each with bacon and cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with guacamole.
Slow-cooker summer soups mean no hot stoves! Put this together in the morning then forget about it for the rest of the day.
4 medium tomatoes, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 medium zucchini, halved and sliced
1-1/2 cups shredded cabbage
1 can kidney beans, rinsed and drained
1 can garbanzo beans (or chickpeas), rinsed and drained
6 cups reduced-sodium chicken (or vegetable) broth
1-1/4 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
2 cups cooked elbow macaroni
5 tbsp shredded Parmesan cheese
In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Just before serving, stir in the cooked macaroni and heat through. Serve with Parmesan cheese.