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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
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Posts from December 2013


Sirloin Strips with Rice
Another fast weeknight meal, handled in about thirty minutes!

1-1/2 pounds beef top sirloin steak, cut into thin strips
1 tsp salt
1/2 tsp pepper
2 tsp olive oil, divided
2 medium onions, one red and one white, thinly sliced
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1/2 cup reduced-sodium beef broth
1/3 cup dry red wine (OR addt'l beef broth)
1 bay leaf
1/2 tsp each dried basil and dried thyme
3 cups hot cooked rice

Sprinkle beef strips with salt and pepper.  In a large skillet coated with cooking spray, brown beef in 1 tsp oil.  Remove and keep warm.

In the same skillet, saute onions and garlic in remaining oil until tender.  Stir in the tomatoes, broth, wine (or addt'l broth), bay leaf, basil and thyme.  Bring to a boil.  Reduce heat; simmer uncovered for 10 minutes.

Return beef to the pan; cook for 2-4 minutes or until tender and mixture is heated through.  Discard bay leaf.  Serve over rice.

Image: Wikimedia Commons
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Crab Patties
A quick and easy meal after a long day of holiday fun!  (And it's easily doubled if your fam is "starving"!)

1 egg, lightly beaten
1/4 cup dry bread crumbs
2 tbsp finely chopped onion
1-1/2 tsp (each) of chopped sweet red pepper, prepared horseradish, Dijon mustard
1/8 tsp (each) salt and cayenne pepper
1/4 cup mayonnaise, divided
6 ounces imitation crabmeat, chopped
1 tbsp butter
2 English muffins, split and toasted
4 slices tomato
1/2 cup shredded Swiss cheese

In a large bowl, combine the egg, bread crumbs, onion, red pepper, horseradish, mustard, salt and cayenne pepper; stir in 2 tbsp mayonnaise.  Add crab and mix well.  Shape into four patties.  In a large skillet, cook patties in butter over medium heat for 3-4 minutes on each side or until golden brown.

Place the English muffins on a baking sheet (remember to toast them lightly first!).  Spread with the remaining mayonnaise.  Top with tomato, crab pattoes and cheese.  Broil 4-in. from the heat for 2 minutes or until cheese is melted.

Image: Wikimedia Commons


 
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Stuffed Pepper Soup
Tastes just like it sounds...a stuffed pepper in soup form!

1 pound lean ground beef
1 small onion, chopped
3 cups water
4 beef bouillon cubes
1 can (28 oz) diced tomatoes, undrained
1 cup white rice
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/2 green bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1/2 sweet red bell pepper, seeded and diced

In a large Dutch oven, cook ground beef with onion, until the meat is brown and onion is tender; drain.  Add water, bouillon cubes, tomatoes, rice and seasonings.  Bring to a boil; reduce heat and simmer covered for one hour.

Add peppers; cook uncovered for 10-15 minutes until peppers are tender.

Image: Wikimedia Commons
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Tortellini Primavera
Your family might not even notice this is a Meat-Free Monday dish; it is so chock-full of goodness!

1 package (19 oz) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
2 tsp butter
2/3 cup milk
1 package (8 oz) cream cheese, cubed
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 tsp Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese

Cook tortellini according to package directions.  In a large skillet, saute the mushrooms, onion and garlic in butter until tender.  Stir in milk; heat through.  Stir in the cream cheese until blended.  Add spinach and Italian seaoning; heat through.

Drain tortellini; toss with sauce and tomato.  Sprinkle with Parmesan cheese.

Image: Wikimedia Commons
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PB&J Pie
Kids love this pie!  And it is so easy to put together...

1 package (8 oz) cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup creamy peanut butter
1 chocolate crumb crust (9 inches)
1/2 cup strawberry preserves
2 cups whipped topping

In a large bowl, beat the cream cheese, sugar and peanut butter until smooth.  Spoon into crust.  Top with strawberry preserves first and then the whipped topping.  Cover and refrigerate for 4 hours or overnight before serving.

Image: Wikimedia Commons
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Pizza Burgers
Surprise!  The cheese is IN the burger!!

1 tsp minced garlic
1 tsp beef bouillon granules
1 tsp Italian seasoning
1/2 tsp salt
1 pound ground beef
4 slices part-skim mozzarella cheese
4 hamburger buns, split
6 tbsp pizza sauce, warmed
8 green pepper rings

In a small bowl, combine the garlic, bouillon, Italian seasoning and salt.  Crumble beef over mixture; mix well.  Shape into 8 thin patties.  Place a slice of cheese on a patty; top with another patty and press edges to seal.

Pan fry over medium heat for 6-8 minutes on each side or until meat is no longer pink.  Serve on buns with pizza sauce and green pepper rings.

Image: Wikimedia Commons
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Cashew Chicken Pasta Salad
Prepare this fun salad for a potluck...you won't be bringing home leftovers, that's for sure!

1 package (16 oz) spiral pasta
4 cups cubed cooked chicken
1 can (20 oz) pineapple tidbits, drained
1-1/2 cups sliced celery
3/4 cup thinly sliced green onions
1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 package (6 oz) dried cranberries
1 cup ranch salad dressing
3/4 cup mayonnaise
2 cups salted cashews

Cook pasta according to package directions.  In a large bowl, combine chicken, pineapple, celery, onions, grapes and cranberries.  Drain the pasta and rinse it in cold water.  Stir pasta into chicken mixture.

In a small bowl, whisk ranch dressing and mayonnaise together.  Pour over salad and toss to coat.  Cover and refrigerate for at least 1 hour.  Just before serving, stir in cashews.

Image: Wikimedia Commons
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Meatball Tortellini Soup
Premade tortellini and frozen meatballs help this soup become a fast weeknight favorite!

1 can (14-1/2 oz) reduced sodium beef broth
12 frozen fully cooked Italian meatballs (each meatball should be around 1/2 oz)
3/4 cup fresh baby spinach
3/4 cup stewed tomatoes
1 can (11 oz) Mexicorn, drained
3/4 cup frozen cheese tortellini (about 20)
Salt and pepper to taste

In a large saucepan, bring the broth to a boil.  Add the meatballs.  Reduce heat, cover and simmer for 5 minutes.

Add the spinach, tomatoes and corn; cover and simmer for 5 minutes.  Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until the tortellini is tender.

Image: Wikimedia Commons
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Baked Catfish
All the flavor with less calories than fried, this catfish is one delicious dish!  Round out the meal with your fav steamed veggies.

2 tbsp minced fresh parsley
1 tsp salt
3/4 tsp paprika
1/2 tsp each dried thyme, dried oregano, dried basil and pepper
4 catfish fillets (6 oz each)
2 tbsp lemon juice
1 tbsp butter, melted
1 garlic clove, minced

Combine seasonings; sprinkle over fillets on both sides.  Place in a greased baking dish.  Combine the lemon juice, butter and garlic; drizzle over fillets.

Bake uncovered at 350 for 15-20 minutes or until the fish flakes easily with a fork.

Image: Wikimedia Commons
 
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Easy Stuffed Manicotti
So easy to stuff (hello string cheese!) even the kids can help...

1 package (8 oz) manicotti shells
1 pound lean ground beef
1/2 cup chopped onion
1 jar (26 oz) spaghetti sauce
14 pieces string cheese
1-1/2 cups (6 oz) shredded part-skim mozzarella cheese

Cook manicotti according to package directions.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce.  Spread half of the meat sauce into a lightly greased 13 x 9 baking dish.

Drain manicotti; stuff each shell with a piece of string cheese.  Place over the meat sauce; top with remaining sauce.  Cover and bake at 350 for 30 minutes.

Sprinkle with mozzarella cheese.  Bake uncovered for 5-10 minutes longer until cheese is melted.

Image:  Wikimedia Commons
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Gnocchi Chicken Skillet
Talk about a fast weeknight meal...it's on the table in 30 minutes!

1 package (16 oz) potato gnocchi
1 pound ground chicken
1/2 cup chopped onion
2 tbsp olive oil
1 jar (26 oz) spaghetti sauce
1/4 tsp salt
1/2 tsp dried oregano
Shredded Parmesan cheese

Gook 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.

Image: Wikimedia Commons
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Greek Pizzas
Fun flavors not usually found on pizza but they work!

1 package (5 oz) fresh baby spinach
1 tbsp olive oil
1/2 pound lean ground beef
1 can (15 oz) pizza sauce
2 prebaked mini pizza crusts
4 plum tomatoes, sliced
1 cup crumbled tomato and basil feta cheese
1/4 cup pine nuts, toasted

In a large skillet, saute the spinach in oil for 2-3 minutes or until wilted.  Remove and set aside.  In the same skillet, cook the beef over medium heat until no longer pink; drain.  Stir in the pizza sauce; cook for 5 minutes or until heated through.

Place crusts on an ungreased baking pan; spread with meat sauce to within 1/2 in. of edges.  Layer with spinach, tomatoes, feta cheese and pine nuts.  Bake at 450 for 8-10 minutes.

Image: Wikimedia Commons
 
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Mexican Shrimp Bisque
Kind of amazing how simple this soup really is...

1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy whipping cream
1 tbsp chili powder
1/2 tsp each ground cumin and coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro and avocado

In a small saucepan, saute onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in flour until blended.  Stir in broth, cream and spices; bring to a boil.  Reduce heat; cover and simmer for 5 minutes. 

Cut shrimp into bite size pieces; add to soup.  Simmer 5 minutes longer or until shrimp turn pink.  Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly.  Heat through but do no boil.  Garnish with cilantro and avocado.

Image: Wikimedia Commons
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