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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 February 2014


Crab Salad Wraps
Great for lunch or dinner, these wraps are super easy to put together--all you cook is the bacon!  Feel free to add veggies to the roll-up, like lettuce and tomato.

1/4 cup mayonnaise
2 tbsp finely chopped onion
2 tbsp sweet pickle relish
2 tbsp prepared mustard
1 package (8 oz) imitation crabmeat, flaked
1 cup (4 oz) shredded Swiss cheese
 2 bacon strips, cooked and crumbled
6 flour tortillas (6 inches), room temp

In a small bowl, combine the mayo, onion, relish and mustard.  Stir in the crab, cheese and bacon.  Spoon about 1/2 cup down the center of each tortilla; roll up tightly.

Image:  Wikimedia Commons
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Gold Potato Soup
Fast, weeknight soup that tastes like it has been simmering all day!

1 tbsp butter
1 tbsp canola oil
3 medium Yukon Gold potatoes, peeled and cubed
1/2 tsp garlic salt
1/4 tsp pepper
1 can (14-1/2 oz) reduced-sodium chicken broth
1 small onion, chopped
1 garlic clove, minced
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 cup hot water
1 chicken bouillon cube
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese
Crumbled bacon and sliced green onions for topping the soup

In a large saucepan, heat butter and oil until butter melts.  Add the potatoes, onions, garlic salt and pepper.  Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned.  Add minced garlic; cook and stir for 1 minute longer.

Stir in the broth, rosemary and thyme.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Stir in water and bouillon.  Gradually stir in cream; heat through.  Add cheese, stirring until cheese is melted.  Serve with bacon and green onions.

Image:  Wikimedia Commons
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Tomato Basil Soup
Need to lighten up today? Here is a fresh, "Meat Free Monday" option for you!  (Recipe serves two--so double up if you need to.)

1 medium onion, chopped
1 medium carrot, shredded
1-1/2 tsp butter
4 medium tomatoes, peeled and seeded
1/4 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/4 cup loosely packed basil leaves
1 cup veggie broth (or chicken broth if you'd like)

In a small saucepan, saute onion and carrot in butter until tender.  Stir in the tomatoes, sugar, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Cool slightly.

Transfer to a blender; add basil.  Cover and process until smooth.  Return to the pan; stir in broth and heat through.

Image:  Wikimedia Commons
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Tuna Cresent Ring
Talk about easy, this dish is a no-brainer when you don't have a lot of time.

1 tube (8 oz) refrigerated cresent rolls
1 can (12 oz) white water-packed solid tuna
1 cup frozen peas and carrots
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 tbsp Dijon mustard
1-1/2 tsp dried minced onion
1 tsp Italian seasoning

Unroll cresent dough and separate into triangles.  Place on an ungreased 12-in pizza pan (if you have one or use a large baking sheet), forming a ring with the pointed ends facing the outer edge of the pan and with the wide ends overlapping.  Lightly press the wide ends together.

In a small bowl, combine the remaining ingredients.  Spoon over the wide ends of ring.  Fold the points over filling and tuck under the wide ends (filling will be visible).

Bake at 375 for 15-20 minutes or until golden brown and filling is hot.

Image: Wikimedia Commons
 
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Chicken Salad, baked
Everyone loves this casserole!

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small green (or 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 (you can use Light Miracle Whip)
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, 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.

Image: Wikimedia Commons

 
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Enchilada Stuffed Shells
Fun twist on traditional stuffed shells!  Plus, with the ground turkey and fat-free beans, it is a nice, light choice.  Serve with a side salad to round out the meal.

15 uncooked jumbo pasta shells
1 pound lean ground turkey
1 can (10 oz) enchilada sauce
1/2 tsp dried minced onion
1/4 tsp each dried basil, dried oregano, ground cumin
1/2 cup fat-free refried beans
1 cup (4 oz) shredded cheddar cheese

Cook pasta according to package directions; drain and rinse in cold water.  In a nonstick skillet, cook turkey over meadium heat until no longer pink; drain.  Stir in enchilada sauce and seasonings; set aside.

Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture.  Place in a baking dish coating with cooking spray.  Cover and bake at 350 for 25 minutes.  Uncover; sprinkle with cheese.  Bake 5 minutes longer or until the cheese is melted.

Image: Wikimedia Commons
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Cheeseburger Pitas
Try this recipe if you love stuffed peppers but your kids don't.  They will love this compromise!

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
 1 cup cooked long grain rice (great use for leftover rice!)
1 can (8 oz) tomato sauce
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cups (8 oz) shredded cheddar cheese
4 pita breads (6 inches), halved

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.  Add the rice, tomato sauce, Worcestershire sauce, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes.

Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted.  Spoon 1/2 cup into each pita half.

Image: Wikimedia Commons
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Sesame Chicken Wings
A tasty take on your ol' standard chicken wing, these babies are oven-fried and are delicious hot or cold!

15 whole chicken wings (or sub chicken wing sections/wingettes if you'd like)
3/4 cup dry bread crumbs 
2 tbsp sesame seeds, toasted
1 tsp paprika
1/2 tsp salt
1/3 cup heavy whipping cream
1/4 cup butter, melted

Cut chicken wings into three sections; discard wing tip sections.  In a large resealable plastic bag, combine the bread crumbs, sesame seeds, paprika and salt.  Place cream in a shallow bowl.  Dip chicken wings in cream then place in the bag and shake evenly to coat evenly.

Pour butter into a 13x9 baking dish; add chicken, turning to coat.  Bake uncovered at 375 for 40-45 minutes or until juices run clear, turning every 10 minutes.

Image: Wikimedia Commons
 
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Shrimp Skillet
Talk about a fast weeknight meal...this dish comes together in less than thirty minutes for sure!  Round it out with a fresh salad and rolls.

1 small onion, chopped
1 small green pepper, chopped
3 tbsp butter
3 cups frozen corn
1/2 tsp each of salt, dried basil and dried thyme
1/4 tsp pepper
3/4 pound uncooked medium shrimp, peeled and deveined

In a large skillet, saute onion and green pepper in butter for 2 minutes.  Stir in the corn, salt, basil, thyme and pepper.  Cover and cook over medium-low heat for 5-8 minutes or until corn is tender.

Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink.
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White Chicken Chili
Enjoy a change of pace with this tasty play on chili!

1 medium onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
4 boneless skinless chicken breast halves, diced into cubes
2 cans (14 oz each) chicken broth
1 can (4 oz) green chilies
2 tsp ground cumin
2 tsp dried oregano
1-1/2 tsp cayenne pepper
3 cans (14-1/2 oz each) great northern beans, drained, divided
1 cup (4 oz) shredded Monterey Jack cheese
Chopped jalapeno pepper (optional)

In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender.  Add garlic; cook 1 minute longer.  Add the chicken, broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.

Reduce heat to low.  With a potato masher or a fork, mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated through.  Top servings with cheese and jalapenos!

Image: Wikimedia Commons

 
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Baked Ziti
Four different cheeses make this a very filling Meat-Free Monday choice!

1 cup diced onion
1/2 cup diced green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 can (14-1/2 oz each) Italian diced tomatoes
1 can (15 oz) crushed tomatoes
1 cup vegetable broth
1/4 tsp crushed red pepper flakes
8 oz uncooked ziti pasta
1 cup (8 oz) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 oz) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

In a large skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender.  Sit in diced tomatoes, crushed tomatoes, broth and pepper flakes.  Bring to a boil.  Reduce heat; simmer uncovered for 15 minutes.

Cook ziti according to package directions; drain and return to pan.  Stir in vegetable mixture, ricotta, provolone and basil.

Transfer to a 13x9 baking dish coated with cooking spray.  Sprinkle with mozzarella and Parmesan.  Bake uncovered at 425 for 10-15 minutes or until heated through and cheese is melted.

Image: Wikimedia Commons
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Taco Soup
It's the ranch dressing mix that really sets this soup apart from the rest!

2 pounds lean ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 oz) mild chili beans, undrained
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14-1/2 oz) stewed tomatoes
1 can (10 oz) diced tomato with green chilies
1 can (4 oz) green chilies
1 envelope ranch salad dressing mix

In a Dutch oven, cook beef over medium heat until no longer pink; drain.  Add taco seasoning and mix well.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Image:  Wikimedia Commons
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Sausage and Onion Spaghetti
Great weeknight meal, it's full of flavor!

6 oz uncooked spaghetti
3/4 pound Italian turkey sausage links, casings removed
2 tsp olive oil
1 sweet onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup loosely packed fresh basil leaves, thinly sliced
1/2 cup half-and-half cream
Shaved Parmesan cheese

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes.  Add onion; cook 8-10 minutes longer or until meat is no longer pink and onion is tender.

Stir in the tomatoes and basil; heat through.  Add cream; bring to a boil.  Drain spaghetti; toss with sausage mixture.  Garnish with shaved Parmesan cheese.

Image: Wikimedia Commons

 
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Beef Biscuits
So easy and so tasty too!

1 pound lean ground beef (90%)
1 jar (14 oz) spaghetti sauce
2 tubes (8 oz each) large refrigerated biscuits
1 cup (4 oz) shredded cheddar cheese

Cook beef over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through.

Press biscuits onto the bottom and up the sides of greased muffin cups.  Spoon 2 tbsp of meat mixture into the center of each cup.  Bake at 375 for 15-17 minutes or until golden brown.  Sprinkle with cheese; bake 3 minutes longer or until cheese is melted.

Image: Wikimedia Commons
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Potato Soup with broccoli and cheese
Healthy and fast, this soup checks all the boxes...especially if you celebrate Meat-Free Mondays!

3 cups cubed peeled yukon gold potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1-3/4 cups water
1/2 tsp pepper
1/4 tsp salt
3 cups frozen broccoli florets
3 tbsp all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded sharp cheddar cheese

In a large saucepan, combine the first seven ingredients; bring to a boil.  Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender.  Stir in broccoli; return to a boil. 

In a small bowl, whisk flour and milk until smooth; stir into soup.  Cook and stir 2 minutes more or until thickened.  Remove from heat; cool slightly.  Process in batches in a blender until smooth.  Return to pan; heat through.  Sprinkle servings with cheese.

Image:  Wikimedia Commons
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