social icons WOLX facebook RSS Facebook WOLX RSS Center WOLX Twitter Center WOLX

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 April 2014


Quick Fish Soup
Great weeknight soup option, it comes together fast!  And you can use your favorite white fish, instead of the halibut, no problem.  It is a small recipe so double up if needed.

2 shallots, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes with basil, garlic and oregano, undrained
1-1/2 cups chicken broth
3/4 cup frozen mixed veggies
1/2 cup frozen cubed hash browns
1 tsp seafood seasoning
1/4 tsp sugar
1/4 tsp ground allspice
Dash (or two!) cayenne pepper
2 bay leaves
1 halibut fillet (6 oz), cut into bite-size pieces

In a large saucepan coated with cooking spray, saute shallots and garlic until tender.  Add the tomatoes, broth, mixed veggies, hash browns, seasonings and bay leaves.  Bring to a boil.  Reduce heat; simmer uncovered for 5 minutes or until vegetables are tender.

Add halibut; simmer 2-3 minutes longer or until fish turns opaque.  Just before serving, discard bay leaves.

Image:  Wikimedia Commons
 (0) Comments


Share This: | More


 
Buffalo Chicken Sandwiches
Short on time but need to deliver a satifying meal?  Try this sandwich!  Serve with a side of celery and carrots, of course.

4 boneless skinless chicken breast halves (4 oz each)
1/2 tsp salt
1/4 tsp each garlic powder and pepper
1/2 cup seasoned bread crumbs
4 tbsp all-purpose flour
2 tbsp vegetable oil
4 slices mozzarella cheese
6 tbsp butter
2 tsp cornstarch
1/2 to 1 tsp hot pepper sauce
4 sandwich buns, split
Blue cheese or ranch salad dressing
Carrot/celery sticks

Sprinkle chicken with salt, garlic powder and pepper.  In a large resealable plastic bag, combine bread crumbs and flour.  Add chicken and shake to coat.  In a skillet over medium heat, brown chicken in oil.  Reduce heat; cover and cook for 10 minutes or until juices run clear.

Place cheese over chicken; cover and cook for 1 minute or until cheese is melted.  In a small saucepan over medium heat, melt the butter; whisk in cornstarch and hot pepper sauce until smooth.  Bring to a gentle boil, whicking constantly for 1 minute or until thickened.  Drizzle over chicken.  Serve on buns with blue cheese or ranch salad dressing with carrots and celery sticks on the side.

Image:  Wikimedia Commons
 (0) Comments
Tags :  
Topics: Hospitality_Recreation
Social:
Locations: Buffalo


Share This: | More


 
Veggie Primavera
Here is a delicious dish for another Meat-Free Monday!

8 oz uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced fresh mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tbsp olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 tsp salt
1/4 tsp pepper
2 tbsp shredded Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, in a large nonstick skillet, saute broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes.  Add the V8 juice and basil; bring to a boil.  Reduce heat; simmer uncovered for 3 minutes.  Stir in the peas, salt and pepper; simmer 2 minutes more until peas are tender.

Drain fettuccine; add to vegetables mixture and toss to coat.  Sprinkle with Parmesan cheese.

Image:  Wikimedia Commons
 (0) Comments


Share This: | More


 
Breakfast Praline Bread Pudding
Make this dish the night before to let the bread really soak up all the tasty goodness!

8 eggs, lightly beaten
2 cups half-and-half cream
1 cup 2% milk
2 tbsp brown sugar
3 tsp vanilla extract
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
1 loaf (1 lb.) French bread, cut into cubes
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, melted

In a large bowl, whisk the first eight ingredients until blended.  Stir in bread.  Transfer to a greased 13x9-in. baking dish.  Sprinkle with pecans and brown sugar; drizzle with butter.  Refrigerate, covered, several hours or overnight.

Preheat oven to 350.  Remove bread pudding from refrigerator; uncover and let stand while oven heats.  Bake 40-50 minutes or until puffed, golden and a knife inserted near the center comes out clean.  Serve warm.

Image: Wikimedia Commons
 (0) Comments


Share This: | More


 
Peanut Chicken Pitas
There is nothing I love more than a quick and easy pita sandwich! 

2 cups cubed cooked chicken
2 celery ribs, chopped
1/4 cup chopped cucumber
1/4 cup bean sprouts
1/4 cup chopped peanuts
1/4 cup mayonnaise
2 green onions, chopped
1 tbsp minced parsley
1 tbsp lemon juice
1/4 tsp salt 
1/4 tsp pepper
4 pita breads (6 inches), halved
8 lettuce leaves
8 tomato slices

In a large bowl, combine the first 11 ingredients.  Line the pita halves with lettuce and tomato.  Spoon chicken mixture into pitas and enjoy!

Image: Wikimedia Commons

 
 (0) Comments


Share This: | More


 
Apple Meat Loaf
Nice little change on your average, ordinary meat loaf--the apple sweetens things up and provides moisture too! (It's a small recipe--double up and make two if you're feeding more than a few)

1 small onion, finely chopped
2 tsp butter
3/4 cup shredded peeled apple (try Pink Lady apples!)
1/2 cup soft bread crumbs
1 egg
4 tsp ketchup
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
Dash ground allspice
3/4 pound lean ground beef

In a small skillet, saute onion in butter until tender.  In a large bowl, combine the apple, bread crumbs, egg, ketchup, mustard, salt, pepper and allspice.  Stir in onion.  Crumble beef over mixture and mix well.  Shape into a 6-in. x 5-in. loaf.

Place in an 8-in. square baking dish coated with cooking spray.  Bake uncovered at 350 for 40-45 minutes or until no pink remains and a meat thermometer reads 160.

Image: Wikimedia Commons
 (0) Comments


Share This: | More


 
Penne Pasta with Crab
Won't take you long to pull this dish together! 

2 cups uncooked penne pasta
3 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, divided

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.  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 and remaining parsley.

Image: Wikimedia Commons
 (0) Comments


Share This: | More


 
Zucchini Pecan Bread
I am SO partial to pecans...this recipe makes 2 loaves so you can give one to a friend or neighbor!! 

2 cups sugar
1 cup canola oil
3 eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp grated lemon peel
1 tsp ground cinnamon
1/4 tsp baking powder
2 cups shredded zucchini (about 2 medium)
3/4 cup chopped pecans

Preheat oven to 350.  Grease two 8x4-inch loaf pans.  In a large bowl, beat sugar, oil, eggs and vanilla until well blended.  In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened.  Stir in zucchini and pecans slowly.

Transfer to prepared pans.  Bake 55-65 minutes or until a toothpick inserted in center comes out clean.  Cool 10 minutes before removing from pans to wire rack to cool.

Image: Wikimedia Commons
 (0) Comments


Share This: | More


 
Sesame Chicken Noodles
So fresh and tasty, feel free to sub out any of the veggies with whatever you have in your fridge!

8 oz uncooked angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 oz) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/4 tsp salt
2/3 cup Asian sesame salad dressing
1/4 cup chopped salted peanuts

Cook pasta according to package directions.  In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt.  Toss to combine.

Drain pasta and rinse in cold water.  Add pasta and dressing to chicken mixture; toss to coat.  Sprinkle with peanuts.

Image:  Wikimedia Commons

 
 (0) Comments
Share This: | More


 
Pizza Burgers
Kids LOVE these cheese-stuffed burgers (and adults do too!)!

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

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 between two patties and press edges to seal (repeat the process three times so you end up with four burgers total).

Grill, covered, over medium-hot heat for 6-8 minutes each side or until meat is no longer pink.  Serve on buns with pizza sauce.

Image:  Wikimedia Commons
 
 (0) Comments


Share This: | More


 
Chicken Salad
One of my favorites, you can't go wrong with fruit and nuts!  Serve it on romaine leaves for a salad or on a roll as a sandwich.

1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
1/8 tsp each salt and pepper (more to taste)
4 cups shredded rotisserie chicken
1-1/4 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
Romaine leaves or sandwich rolls

In a large bowl, combine the mayo, sour cream, lemon juice, salt and pepper.  Add the chicken, grapes, pecans and celery; mix lightly to coat.  Serve on romaine leaves or on a roll.

Image:  Wikimedia Commons

 
 (0) Comments


Share This: | More


 
Chicken Fried Rice
Excellent use for both leftover rice AND leftover chicken!  Plus, it comes together fast as lightning--perfect for a weeknight meal.

1 small carrot, finely chopped
1 celery rib, chopped
3 tbsp canola oil
4 cups cold cooked instant rice
3 eggs, lightly beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 tbsp reduced-sodium soy sauce
1/4 tsp pepper

In a large wok (or skillet), stir-fry the carrot and celery in oil for 5 minutes or until crisp-tender.  Add rice; stir-fry for 3 minutes or until heated through.

Make a well in the center of the rice mixture; add eggs.  Stir-fry for 2-3 minutes or until eggs are completely set.  Add the remaining ingredients; stir-fry until heated through.

Image: Wikimedia Commons
 (0) Comments


Share This: | More


 
Lasagna Roll-ups with Spinach
These tasty twists cook much faster than a regular pan of lasagna, great for weeknight dinners!

12 uncooked lasagna noodles
2 eggs, lightly beaten
2-1/2 cups ricotta cheese
2-1/2 cups (10 oz) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 tsp each salt, pepper and ground nutmeg
1 jar (26 oz) meatless spaghetti sauce

Cook the lasagna noodles according to package directions; drain.  Meanwhile, in a large bowl, combine the eggs, cheese, spinach, salt, pepper and nutmeg.  Spread 1/3 cup cheese mixture over each noodle; carefully roll up.

Pour 1 cup spaghetti sauce into an ungreased 13x9 baking dish.  Place the roll-ups seam side down over the sauce.  Top with remaining sauce.  Bake uncovered at 375 for 20-25 minutes until heated through.

Image:  Wikimedia Commons
 (0) Comments


Share This: | More


 
Turkey and Bean Soup
Who knew something as simple as a meat and bean soup could be so satisfying?!

1 pound ground turkey
1 cup chopped celery
1 cup chopped onion
1 tbsp olive oil
1 can (49-1/2 oz) chicken broth (or put six chicken bouillon cubes together with 6 cups hot water)
2 cups frozen corn
1 can (15 oz) cannellini or white kidney beans, rinsed and drained
1 cup frozen lima beans
1 can (4 oz) chopped green chilies
1 tsp each dried oregano, ground cumin and chili powder
1/2 tsp salt

In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until the turkey is no longer pink.

Add the broth, corn, beans, chilies, spices and salt.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

Image:  Wikimedia Commons
 
 (0) Comments


Share This: | More


 
Mini Meat Loaf Muffins
Or you could call them Stuffin' Muffins!  Add a side salad to get your veggies.

1 (6 oz) package stuffing mix
1 cup water
2 tbsp BBQ sauce
1 pound ground beef
1 cup shredded cheddar cheese
Additional BBQ sauce

Combine the stuffing mix, water and 2 tbsp BBQ sauce.  Mix in the ground beef.  Place about 1/3 cup into each of 12 ungreased muffin cups.  Bake uncovered at 375 for 18-22 minutes (or until a meat thermometer reads 160).  Sprinkle tops with shredded cheddar cheese; bake 2-4 minutes longer or until cheese is melted.  Serve with extra BBQ sauce.

Image:  Wikimedia Commons
 (0) Comments


Share This: | More


 


advertise with us

 

Email:
Zip:
DOB: / /
Gender:
Categories
Archives