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 March 2014


Veggie Jambalaya
Of course you can add sausage to this if you want to but it is a nice option for a Meat-Free Monday!

1 tbsp canola oil
1 medium green pepper, chopped
1 medium onion, choppped
1 celery rib, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes (1/2 tsp if you like it spicy!)
1 cup uncooked long grain rice
1 can (16 oz) butter beans, rinsed and drained
1 can (16 oz) red beans, rinsed and drained

In a Dutch oven, heat oil over medium-high heat.  Add the green pepper, onion and celery; cook and stir until tender.  Add garlic, cook 1 minute longer.

Add the water, tomatoes, tomato sauce and seasonings.  Bring to a boil; stir in rice.  Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.  Stir in beans; heat through.

Image:  Wikimedia Commons
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Chicken Pita Pizzas
Personal pizzas on pita bread make everyone happy at dinner time!

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

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

Bake 8-10 minutes or until cheese is melted.  Tope with green onion; serve with a side of sour cream!

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Spaghetti Casserole
You might have leftovers of this big casserole but, then again, it is so good...you might not!

1 (8 oz) package spaghetti
1 pound lean (90%) ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 oz) spaghetti sauce
1/2 tsp salt
1/4 tsp pepper
3 oz cream cheese (you can use reduced-fat cream cheese)
1 cup (8 oz) sour cream (you can use reduced-fat sour cream)
3 green onions, chopped
1-1/2 cups (6 oz) shredded cheddar/Monterey Jack cheese blend

Cook spaghetti according to package directions; drain.  Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink; drain.  Stir in the spaghetti sauce, salt and pepper; bring to a boil.  Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.

In a small bowl, mix cream cheese and sour cream until blended; stir in green onions.  In a greased 11x7 baking dish, layer the spaghetti, cream cheese mixture and meat mixture.  Top with shredded cheese.

Bake, covered, at 350 for 25 minutes.  Uncover and bake for 5-10 minutes longer or until the cheese is bubbly.

Image:  Wikimedia Commons

 
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Carrot Soup
Another option for Meat-Free Monday, this soup is creamy AND spicy!

1 (7 oz) can chipotle peppers in adobo sauce
1 small sweet onion, chopped
1 tbsp olive oil
1 (32 oz) container vegetable broth
1 (16 oz) package baby carrots
1/3 cup half-and-half
1 tsp salt
Toppings to garnish:  Chopped fresh chives, sour cream, chopped dried chile peppers

Remove 2 tsp adobo sauce from can; reserve peppers and remaining sauce for another use.

Saute onion in oil in a Dutch oven over medium heat 3-4 minutes or until tender.  Stir in broth, carrots and 2 tsp adobo sauce; cover, increase heat to medium-high, and bring to a boil.  Reduce heat to medium, and simmer, partially covered, 15-20 minutes or until carrots are tender.  Remove from heat and let cool 10 minutes.

Process carrot mixture in a blender until smooth, stopping to scrape down sides as needed.  Return carrot mixture to Dutch oven.  Stir in half-and-half and salt.  Cook over low heat 2-4 minutes until heated through.  Serve with toppings!

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Lemon Bars
Spring has sprung so it must be time for these easy, tasty treats!

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar
Filling:
2 eggs
1 cup sugar
2 tbsp all-purpose flour
1/2 tsp baking powder
2 tbsp lemon juice
1 tsp grated lemon peel
Add'l confectioners' sugar

In a bowl, combine the flour, butter and confectioners' sugar.  Pat into an ungreased 8-in. square baking pan.  Bake at 350 for 20 minutes.

For filling, in a small bowl, beat eggs.  Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy.  Pour over the crust.  Bake 25 minutes longer or until light golden brown.  Cool on a wire rack.  Dust with confectioners' sugar.  Cut into bars.

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Hash Brown Beef Pie
You probably have most of the ingredients at home all ready for this easy pie!

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 each salt and pepper
1-1/2 cups frozen mixed vegetables
Topping ingredients:
3 cups frozen shredded hash brown potatoes, thawed and drained
1 cup (8 oz) shredded cheddar cheese
1 egg, lightly beaten
1/8 tsp each salt and pepper

In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain.  Stir in 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 topping ingredients; spoon evenly over the meat mixture.  Bake uncovered at 400 for 30 minutes.

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Curry Coconut Soup with Shrimp
You can also turn this soup into a great noodle dish with portions of hot, cooked rice noodles added to your serving bowls!

1-1/2 pounds medium size shrimp, peeled and deveined
1 vegetable bouillon cube
2 tsp grated fresh ginger (ginger keeps in the freezer for months!)
1 (8 oz) package sliced fresh baby portobello mushrooms
1 (13.66 oz) can coconut milk
3 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes (more if you like it spicy)
1/4 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1 tbsp fresh lime juice
Garnishes:  fresh cilantro sprigs, lime slices, hot cooked rice noodles

Stir together bouillon cube, ginger and 3 cups water in a large saucepan.  Bring to a boil over medium-high heat.  Add shrimp and cook, stirring oftern, for 2 minutes.  Add mushrooms, coconut milk, curry powder, salt, pepper and red pepper flakes; cook 5 minutes or until shrimp turn pink.  Stir in basil, cilantro and lime juice just before serving.

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Reuben Chowder
For St. Patrick's Day, here is a great chowder recipe with all the corned beef you crave!

1 small onion, sliced
1 tbsp canola oil
2 cans (14-1/2 oz each) vegetable broth
1 can (14-1/2 oz) reduced-sodium beef broth
2 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp ground mustard
1/4 tsp celery salt
5 oz deli corned beef, chopped
1 cup sauerkraut, rinsed and well drained
2 slices rye bread, cubed
4 slices Swiss cheese

In a small skillet, saute onion in oil until tender.  Meanwhile, in large saucepan, bring the vegetable and beef broths to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt.  Add the corned beef, sauerkraut and onion.  Reduce heat to low; cover and simmer for 10 minutes.

Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese.  Broil  3-4 inches from the heat for 2-3 minutes or until cheese is melted.

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Mostaccioli Bake
Easy-peasy, this recipe only calls for five ingredients! The spices in the spaghetti sauce and salsa flavor this dish nicely.

1 package (16 oz) mostaccioli pasta
1-1/2 pounds lean groun beef
1 jar (28 oz) spaghetti sauce
1 jar (24 oz) salsa
1-1/2 cups (6 oz) shredded cheddar cheese

Cook pasta according to package directions.  Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain.  Stir in the spaghetti sauce and salsa.  Drain pasta; stir into meat mixture.

Transfer to a greased 13-in. x 9-in. baking dish (it'll be full!).  Cover and bake at 350 for 40 minutes.  Uncover; sprinkle evenly with cheese.  Bake 8-12 minutes longer or until heated through and cheese is melted.

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Waffle Fry Nachos
These "nachos" are just flat-out fun!  Feel free to add your family's favortie toppings.

1 package (22 oz) frozen waffle fries
10 bacon strips, cooked and crumbled
3 green onions, sliced
1 can (6 oz) sliced ripe black olives, drained
2 medium tomatoes, seeded and chopped
2/3 cup salsa
1-1/2 cups (6 oz) shredded cheddar cheese
1-1/2 cups (6 oz) shredded Monterey Jack cheese
Sour cream

Bake fries according to package directions.  Transfer to a 10-in. oven-proof skillet.  Top with bacon, onions, olives, tomatoes, salsa and cheese.  Return to the hot oven for 5 minutes or until cheese is melted.  Serve with sour cream.

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Ginger Sesame Chicken
Nothing better (or easier) than a quick stir-fry on a busy weeknight!

1 tbsp cornstarch
3/4 cup chicken broth
2 tbsp sesame seeds
2 tbsp maple syrup
4 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp pepper
1-1/2 pounds boneless skinless chicken breats, cut into 1-in. cubes
2 tbsp olive oil, divided
1 cup chopped green pepper
1/2 cup chopped onion
Hot cooked rice

In a small bowl, combine cornstarch, broth, sesame seeds, maple syrup, soy sauce, ginger and pepper until blended; set aside.  In a large wok or skillet, stir-fry chicken in 1 tbsp oil for 4-6 minutes or until no longer pink.  Remove and keep warm.

Stir-fry green pepper and onion in remaining oil for 2 minutes.  Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Add chicken; heat through.  Serve with rice.

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Roasted Red Pepper Pasta Salad
One of my fav potluck salads does double duty as a Meat-Free Monday dish!

1 package (12 oz) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 oz) roasted sweet red 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 an hour.

Image: Wikimedia Commons

 
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Zucchini Sausage Skillet
Great weeknight meal, it comes together fast!  I use turkey sausage but feel free to use whatever sausage is your fav.

1 pound Italian turkey sausage links, casing removed
2 large zucchini, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1/2 tsp pepper
2 cups hot cooked rice

In a large nonstick skillet coated with cooking spray, combine the sausage, zucchini and onion; cook and stir over medium heat for 4 minutes or until meat is no longer pink.  Add the garlic; cook 1 minute longer.  Drain.

Stir in tomatoes and pepper; bring to a boil.  Reduce heat; simmer uncovered for 4-5 minutes or until liquid evaporates.  Serve with rice.

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Sloppy Joes with Cheese
The sloppier the better, I always say!  And this dish certainly fits the bill.  Add coleslaw and chips to make it a meal.

1 pound lean ground beef
2 celery ribs, chopped
2 tbsp chopped onion
1 tbsp all-purpose flour
1 tbsp brown sugar
1/2 tsp ground mustard
3/4 cup ketchup
6 hamburger buns, split
6 slices Swiss cheese

In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer; drain.  Stir in flour, brown sugar, mustard and ketchup.

Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes; stirring occasionally.  Serve on buns with cheese.

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Chicken Orzo Skillet
Shhh, don't tell the fam how good this dish is for them!  It'll be our little secret.

1 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cubed
3 tsp olive oil, divided
3 garlic cloves, minced
2 cans (14-1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) cannellini beans, rinsed and drained
1-1/2 tsp Italian seasoning
1/2 tsp salt
1 package (16 oz) frozen broccoli florets, thawed

Cook orzo according to package directions.  Meanwhile, in a large skillet coated with cooking spray, cook chicken in two teaspoons of oil for 6-7 minutes or until no longer pink.  Remove and keep warm.

In the same skillet, cook the garlic in remaining oil until tender.  Stir in tomatoes, beans, Italian seasoning and salt.  Bring to a boil.  Stir in broccoli and chicken; heat through.  Drain orzo; stir into chicken mixture.
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Broccoli Rabe and Garlic Pasta
A super-flavorful dish for a Meat-Free Monday and it comes together quickly too!

12 oz uncooked linguine
1 pound broccoli rabe
3 garlic cloves minced
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Cook linguine according to package directions.  Meanwhile, trim 1/2 inch from broccoli rabe stems; discard any coarse or damaged leaves.  Rinse broccoli rabe in cold water and cut into 2-inch pieces; set aside.

In a large skillet; saute garlic in oil for 1 minutes.  Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth.  Bring to a boil.

Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender.  Drain lunguine; add to the pan.  Stir in the parsley and enough remaining broth to moisten the linguine.  Sprinkle servings with cheese. 

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