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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 September 2013


Pierogi Pasta Shells
It's a Meat-Free Monday!  But your family won't miss a thing with this delicious dish.

25 uncooked jumbo pasta shells
1 package (32 oz) refrigerated mashed potatoes
1 tbsp dried minced onion
1/4 tsp garlic powder
1/4 tsp onion powder
2 cups (8 oz) shredded cheddar cheese, divided
1/4 cup chopped green onions

Cook the pasta shells according to package directions; drain and rinse in cold water.  Place mashed potatoes in a large microwave-safe bowl.  Cover and microwave on high for 4 minutes, stirring once.  Add the minced onion, onion powder and garlic powder.  Stir in 1 cup of cheese until well blended.

Using a tablespoon, stuff potato mixture in shells.  Place in a greased 13-in by 9-in baking dish.  Sprinkle with green onions and remaining cheese.  Cover and bake at 350 for 20 minutes.  Uncover; bake 10 minutes longer or until heated through.
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Flounder Packets
Shhh!  Don't tell the family what a low-fat, low-calorie this dish is...it is so full of flavor they'd never believe you anyway.

4 flounder fillets (6 oz each)--you can substitute catfish, perch, sole or orange roughy
1/4 tsp salt
1/8 tsp pepper
1/2 cup chopped sweet red pepper
1/2 cup finely chopped peeled cucumber
2 green onions, sliced
4 tsp reduced-sodium soy sauce
2 tsp sesame oil ( a little of this goes a long way!)
1 tsp ground ginger
Hot cooked rice

Place each fillet on a double thickness of heavy-duty foil (about 12-in square).  Sprinkle with salt and pepper; top with red pepper, cucumber and green onions.  Combine the soy sauce, oil and ginger; drizzle over vegetables.  Fold foil around the mixture and seal tightly.

Place on a baking sheet.  Bake at 450 for 10-12 minutes or until fish flakes easily with a fork.  Open foil carefully to allow steam to escape.  Serve with rice.
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Gnocchi Chicken Skillet
You can find gnocchi in the pasta or frozen food section at the grocery store; they are tasty little dumplings!
 
1 package (16 oz) potato gnocchi
1 pound ground chicken
½ cup chopped onion
2 tbsp olive oil
1 jar (26 oz) spaghetti sauce
¼ tsp salt
½ tsp dried oregano
Shredded Parmesan cheese
 
Cook gnocchi according to package directions.  Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary.  Stir in the spaghetti sauce, salt and oregano; cook for 5-10 minutes or until heated through.
 
Drain gnocchi; gently stir into skillet.  Garnish servings with Parmesan cheese.
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Philly Cheesesteaks
Can't go wrong with meat, cheese and a bun!  Plus, there are veggies but not enough to scare off the family (haha!).

1 beef top sirloin steak (1-1/2 lbs.)
3 tbsp butter, divided
4 medium onions, halved and sliced
2 small green peppers, cut into thin strips'
2 small sweet red peppers, cut into thin strips
1 tsp hot pepper sauce
4 submarine rolls, split
3/4 tsp salt
1/2 tsp pepper
8 slices cheddar cheese

Freeze steak for 1 hour until firm but not frozen.  In a large skillet, heat 2 tbsp butter over medium heat.  Add onions, peppers and pepper sauce; cook and stir 5 minutes or until tender; remove and keep warm.

Place bun bottoms on a baking sheet, cut side up.  Remove steak from freezer; cut into thin slices.  Sprinkle with salt and pepper.  In same skillet, heat remaining butter over medium-high heat.  Add beef in batches; cook and stir 1-2 minutes or until meat is no longer pink.  Remove from pan. 

Layer bun bottoms with meat, onion mixture and cheese.  Broil 4 inches from heat for 2-3 minutes or until cheese is melted.  Replace tops and serve.
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Sante Fe Chicken Pizzas
Any leftover chicken from the weekend?  Throw it together with all these fixins for a fast Monday meal the whole family will enjoy!  Recipe serves 4.

4 whole pita breads
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breast
2 tbsp chopped green chilies
2 tbsp sliced ripe black olives
3/4 cup shredded Colby-Monterey Jack cheese
1 green onion, chopped
1/2 cup sour cream

Preheat oven to 350.  Place pita breads on an ungreased baking sheet; spread with beans.  Top with salsa, chicken, chilies and olives; sprinkle with cheese.

Bake 8-10 minutes or until cheese is melted.  Top with green onion; serve with sour cream.
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20 Cloves of Garlic Roast Chicken
If you don't have a roasting rack, make a natural bed for the chicken with peeled carrots, quartered onions and small potatoes!

20 garlic cloves, peeld, divided
1 broiler/fryer chicken (3 to 4 pounds)
4 lemon wedges
8 fresh thyme sprigs, cut in half
2 tbsp butter, softened
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

Cut 12 garlic cloves in half.  Place chicken on a cutting board.  Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, thighs and drumsticks.  Insert each with a halved garlic.  Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity.  Tie drumsticks together.

Transfer chicken to a rack in a shallow roasting pan, breast side up.  Run skin with butter; sprinkle with salt and pepper.

Roast, uncovered, at 350 for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180.  Remove chicken from over; tent with foil.  Let stand for 15 minutes before carving.
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Meaty Sun-Dried Tomato Sauce
Even the leftovers of this sauce are phenomenal!  The recipe is large (with 12 servings) so you might just have leftovers after all.

1 pound bulk Italian sausage
1/2 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
3 cans (14-1/2 oz each) diced tomatoes
1 can (6 oz) Italian tomato paste
1 jar (7-1/2 oz) marinated quartered artichoke hearts, drained and chopped
1 cup sun-dried tomatoes (not packed in oil), chopped
3 tbsp minced fresh parsley
1/2 tsp dried rosemary, crushed
1 bay leaf
1 tsp pepper
1/2 tsp salt

In a large skillet, cook the sausage, beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink; drain.  Transfer to a 4-quart slow cooker.

Stir in remaining ingredients.  Cover; cook on low for 8-10 hours.  Discard bay leaf.  Serve over the pasta of your choice!
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French Onion Beef Potpie
With only a few ingredients and about 30 minutes, you can knock your family's socks off!

1 pound ground beef
1 can (10-1/2 oz) condensed French onion soup
1-1/2 cups shredded part-skim mozzarella cheese
1 tube (12 oz) refrigerated buttermilk biscuits
Salt and pepper to taste

Cook the ground beef in a large skillet over medium heat until meat is no longer pink; drain.  Stir in French onion soup; bring to a boil.  Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with mozzarella cheese.

Bake at 350 for 3 minutes or until cheese is melted.  Top dish with biscuits.  Bake 15-20 minutes longer or until biscuits are golden brown.
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Spinach-Stuffed Chicken
It's creamy, it's crispy, it's delicious!

4 cups fresh baby spinach
1 garlic clove, minced
2 tsp plus 1/4 cup olive oil, divided
1/2 cup garlic-herb cheese spread
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 tsp salt, divided
4 boneless skinless chicken breast halves (5 oz each)
1 egg, beaten
1/4 tsp pepper

In a large skillet,saute spinach and garlic in 2 tsp oil until spinach is wilted.  Remove from the heat.  Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt.  Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture.  Secure with toothpicks.

Place egg in shallow bowl.  In another shallow bowl, combine the pepper and remaining bread crumbs and salt.  Dip chicken in egg, then coat with bread crumb mixture.

in a large skillet over medium heat, cook chicken in oil for 6-8 minutes on each side or until a thermometer reads 170.  Discard toothpicks before serving.
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Three-bean soup
You won't miss the meat in this fantastic soup!

1 medium onion, chopped
1 tbsp canola oil
3 small potatoes, peeled and cubed
2 medium carrots, sliced
3 cans (14-1/2 oz each ) chicken (or vegetable) broth
3 cups water
2 tbsp dried parsley flakes
2 tsp dried basil
1 tsp dried oregano
1 garlic clove, minced
1/2 tsp pepper
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
3 cups chopped fresh spinach

In a Dutch oven, saute the onion in oil.  Add the next nine ingredients.  Simmer, uncovered, until vegetables are tender.  Add beans and spinach; heat through.
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Ground Beef Quesadillas
Your family will enjoy topping these individually with their favorite things!

3/4 pound lean ground beef
1/2 cup refried beans
1 can (4 oz) chopped green chilis, drained
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
4 flour tortillas (8 inches)
2 tbsp melted butter
1-1/3 cups shredded Mexican blend cheese
Sour cream, salsa, lettuce, tomato--your choice as toppings!

In a large skillet, cook the beef over medium heat until no longer pink; drain.  Stir in the beans, chilis, oregano, cumin and salt.  Cook over medium-low heat for 3-4 minutes or until heated through.

Brush one side of each tortilla with butter.  Spoon 1/2 cup of the meat mixture over half of unbuttered side.  Sprinkle with 1/3 cup cheese; fold in half.

Place on a lightly greased baking sheet.  Sprinkle with paprika.  Bake at 475 for 10 minutes or until crisp and golden brown.  Cut into wedges. 
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Lemon-Garlic Penne with Crab
Simply and fancy, all rolled into one dish!

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tbsp olive oil
1 can (14-1/2 oz) chicken broth
2 cans (6 oz each) lump crabmeat, drained
3 tbsp lemon juice
1/2 cup minced fresh parsley
Lemon wedges and grated Parmesan

Cook the pasta according to package directions.  Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown).  Add the broth, crab and lemon juice.  Bring to a boil.  Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half.

 Drain pasta; toss with crab sauce and 1/4 cup parsley.  Garnish with lemon wedges, grated Parmesan and remaining parsley.
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Meatless Chili
Quick and easy dinner solution on another Meat-Free Monday!

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 chopped green pepper
1/2 cup chopped sweet red pepper
1 tbsp ground cumin
2 tsp chili powder


In a large saucepan, combine all ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until veggies are crisp-tender. 
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Breakfast Pizza Skillet
Great idea for the weekend!

1 pound bulk Italian sausage
5 cups frozen shredded hash brown potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 to 1/2 tsp salt
Pepper to taste
1/2 cup sliced mushrooms
4 eggs, beaten lightly
1 medium tomato, thinly sliced
1 cup (4 oz) shredded cheddar cheese
Sour cream and salsa, optional

In a large skillet, cook sausage until no longer pink.  Add the potatoes, onion, green pepper, salt and pepper.  Cook over medium-high heat for 18-20 minutes or until the potatoes are browned.

Stir in mushrooms.  Pour eggs over the potato mixture.  Arrange tomato slices on top.  Sprinkle with cheese.  Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir).  Serve with sour cream and salsa if desired.
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Chicken Taco Fettuccine
Be prepared to serve seconds of this delish dish!

8 ounces uncooked fettuccine
2 cups cubed cooked chicken
1-1/2 tsp olive oil
1/2 tsp minced garlic
1/2 cup heavy whipping cream
3 to 4 tsp taco seasoning
2 tbsp shredded Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook the chicken in oil for 4-5 minutes over medium heat or until heated through.  Add the garlic; cook 1 minute longer.

Whisk in cream and taco seasoning until blended.  Cook and stir until heated through (do not boil).  Stir in cheese.  Drain fettuccine; toss with chicken mixture.
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Roasted Pepper Pasta Salad
 Trying out recipes for an upcoming school picnic...this one could be a keeper!

1 package (12 oz) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 oz) roasted red sweet peppers, drained and thinly sliced
4 oz crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tbsp balsamic vinegar

Cook pasta according to package directions; drain and rinse in cold water.  In a large bowl, combine pasta, onions, red peppers and cheese.

In a small bowl, whisk the salad dressing mix, broth and vinegar.  Pour over pasta mixture; toss to coat.  Cover and refrigerate for at least one hour before serving.
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Chili Cheese Dog Casserole
If today was your children's first day back to school, they will surely appreciate this delicious dinner made just for them tonight!

1 package corn bread/muffin mix
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 tbsp olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite size pieces
1 can (15 oz) chili with beans
2 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp chili powder
1 cup (4oz) shredded cheddar cheese

Prepare the corn bread batter according to package directions.  Spread half the batter into a greased 8-in. square baking dish; set aside.

In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender.  Stir in hot dogs; saute 3-4 minutes longer or until lightly browned.  Stir in the chili, brown sugar, garlic powder and chili powder; heat through.  Stir in 3/4 cup of cheese.  Spoon hot dog mixture over corn bread batter; top with remaining batter.  Sprinkle remaining cheese over the top.

Bake, uncovered, at 350 for 28-32 minutes or until a toothpick inserted near the center comes out clean.  Let stand for 5 minutes before serving. 
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