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 May 2014

Skillet Chicken Parmesan
Easy recipe that saves on calories by not breading the chicken first...still delicious!

1 tablespoon olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cups Prego® Traditional Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (about 6 ounces)


Heat the oil in a skillet over medium-high heat. Add the chicken and cook until well browned on both sides.

Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted. Serve on a bed of cooked spaghetti noodles.

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Caprese Sandwich
Light sandwich for a quick weeknight meal!

1 lb crusty baguette
1 whole garlic clove, cut in half
2 whole ripe tomatoes, thinly sliced
24 whole fresh basil leaves
4 oz fresh mozzarella, drained and cut into 1/2-inch dice
2 to 3 tsp extra-virgin olive oil
2 tsp drained capers
1 pinch kosher salt
1 pinch black pepper

Lay the baguette on a cutting board. Make a lengthwise cut down the middle, starting on the top of the loaf and cutting to but not through the bottom. (A serrated knife works best for cutting.) Gently pry open the loaf to make a V-shaped cavity.

Rub the sides of the cavity with the cut garlic. Arrange tomato slices down each side of the cavity, followed by the basil leaves.

Gently mix the cheese, olive oil, capers, salt, and pepper in a mixing bowl. Spoon this mixture into the loaf, between the rows of tomato and basil. Cut the sandwich crosswise into 6-inch lengths and serve.
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Spaghetti Pie
Tell your family they're finally getting PIE for dinner!

6 oz spaghetti, cooked
2 tablespoons olive oil
2 whole eggs, well beaten
3/4 cup (3 oz.) shredded parmesan cheese, divided
1 cup ricotta cheese
1 cup pasta sauce
1/2 cup (2 oz.) shredded mozzarella cheese

Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.

Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350 F oven for 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.

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Leftover Pasta Salad
After a holiday weekend filled with food, a nice leftover pasta salad is just the thing to clear out the fridge.

1/2 lb leftover cooked pasta (whatever you have left)
2 tbsp olive oil, preferably extra-virgin
1/2 each red, yellow, and green bell pepper, cored and seeded, cut into slivers
1 cup frozen broccoli florets, thawed and drained
4 oz sun-dried tomato-basil feta cheese (or plain feta), crumbled
1/2 red onion, cut into thin strips
2 tbsp capers
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup chopped ripe tomatoes
3 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper to taste

To make the salad, in a large bowl, toss the leftover pasta with the olive oil. Add the remaining salad ingredients and toss together well.

For the dressing, in a jar with a tight-fitting lid combine all the dressing ingredients. Shake well. Adjust the seasonings to taste.

Pour the dressing over the pasta salad and toss well. Serve the salad immediately or cover it and refrigerate until ready to serve.

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Warm Spinach Salad
Nice addition to any meal...or serve it as a light meal itself!

1 lb. small spinach leaves
6 slices bacon, thick sliced
2 slices bread, crust removed
1/4 cup olive oil
4 tsp red wine vinegar
1 tsp Dijon mustard
salt and pepper, to taste

Put washed spinach into a serving bowl. Heat a nonstick skillet, add bacon and cook until crisp and brown. Remove with a slotted spoon and drain on paper towels. Drain off fat from skillet.

Cut bread into cubes. Add 1 tbsp of the oil to skillet, add bread and fry over medium to high heat until crisp and golden. Remove and drain on paper towels. Add to spinach with bacon.

Stir vinegar and mustard into skillet and bring to a boil. Add remaining oil, salt and pepper. Heat through and pour over salad. Toss and serve immediately.

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Blues Burgers
Shhh..the blue cheese is IN the burger!

1/2 lb blue cheese, crumbled
2 lbs ground beef
1/4 cup minced scallions, including the tops
1/4 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/4 teaspoon ground red pepper, optional
8 whole hamburger buns, toasted
Crumble the blue cheese into the ground beef and add the minced scallions, tabasco, worcestershire, salt, pepper, and red pepper (if using). Mix lightly to combine. Let stand in the refrigerator for an hour or two so the flavors can blend.

Gently press the meat into patties. Broil, pan-fry, or grill over moderate coals to the desired degree of doneness. Serve on toasted hamburger buns.

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Raspberry-Chocolate Bars
Sweet finish for your weekend picnics! 

2-1/2 cups all-purpose flour
1 cup sugar
3/4 cup pecans, chopped fine
2 sticks butter, softened
1 large egg
12 oz red raspberry jam, seedless
1-2/3 cups semisweet chocolate chips

Preheat oven to 350.  In a large bowl, combine flour, sugar, pecans, butter, and egg; stir until crumbly. Set aside 1-1/2 cups of the mixture. Press remaining mixture into the bottom of a lightly greased 9 x 13 baking pan.

Spread the raspberry jam over top. Sprinkle with chocolate chips and remaining crumb mixture. Bake in preheated oven for 40 to 45 minutes, or until lightly brown. Cool completely in pan; cut into 2 x 2-inch bars.

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Louisana Crab Cakes
Make 'em as hot as you like, by increasing the amount of hot sauce of course!

1 lb fresh crabmeat, cleaned and flaked
½ cup green pepper, finely chopped
1/4 cup finely chopped onion
1 large egg, beaten
1 tsp dry mustard
1/2 tsp Tabasco Pepper Sauce (or more if you dare!)
3/4 cup plain dry bread crumbs, divided
Vegetable oil for frying
Leaf lettuce

Mix crabmeat, pepper, onion, egg, mustard, pepper sauce and 1/2 cup bread crumbs. Cover and refrigerate for 1 hour or until mixture firms up.

Shape crab mixture into 10 (3/4-inch-thick) parties; coat with remaining crumbs.

Pour oil into heavy large skillet to 1/2-inch depth; heat over medium heat. Brown crab cakes, in batches, for 3 to 5 minutes on each side or until done. Drain on paper towels.  Arrange crab cakes on a lettuce-lined platter. Serve warm.

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Midwestern Meat Loaf
Add a veggie side dish to round out this meal!  The leftovers make awesome sandwiches too.

1 medium onion, thinly sliced
1/4 cup fresh parsley
2 lbs extra-lean ground beef
16 oz canned peeled tomatoes
2 whole large eggs
1 cup country bread, broken into pieces
1-1/2 tsp salt
1 1/2 teaspoon dry mustard
1 tsp chili powder
1/2 tsp freshly ground pepper

Preheat oven to 350F.  Thinly slice onion. Finely chop parsley. Combine all ingredients in a large mixing bowl. Mix until well blended.

Pack into a 9" x 5" loaf pan. Bake 1-1/2 hours or until loaf is browned on top and cooked through. Cut into slices to serve.

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Grilled Cashew Chicken
Getting the grill ready for the unofficial start of the summer this weekend!

4 whole chicken legs
1/2 whole cucumber (sliced for garnish)
8 oz chinese cabbage
2 oz cashews
1 whole onion, finely chopped
2 whole Garlic cloves, crushed
2 whole red chili peppers,chopped
1 oz lemon grass (2" piece)
1 tbsp tamarind sauce
2 tbsp dark soy sauce
1 tablespoon Thai fish sauce
2 tsp sugar
1/2 tsp salt
1 tablespoon rice vinegar

Using a sharp kitchen knife, slash the chicken legs several times through to the bone. Chop off the knuckle end and discard.

To make the marinade, place the cashew in a food processor and grind until fine (or use a pestle and mortar to grind them).  Add the chopped shallots or onion, garlic, chilies and lemongrass and blend. Add the remaining marinade ingredients and blend again.

Spread the marinade over the chicken and leave for up to 8 hours in the refrigerator. Cook the chicken on a medium grill for 25 minutes, basting and turning occasionally. Garnish with radishes and cucumber and serve on a bed of Chinese cabbage.

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Zucchini Onion Pie
Wonderful way to use up all your zucchini!

3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tbsp minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped

In a large bowl, whisk the first seven ingredients.  Gently stir in zucchini, baking mix and onion.  Pour into a greased 9-in. deep dish pie plate.  Bake at 350 for 25-35 minutes or until lightly browned.

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Chicken Quesadillas
Using rotisserie chicken makes this dish a speedy supper for sure!

2 cups shredded cheddar cheese
2 cups shredded rotisserie chicken
1 can (4 oz) chopped green chilies, drained
2 green onions, thinly sliced
8 flour tortillas (8-in.)
1 medium ripe avocado, peeled and pitted
2 tbsp salsa
1/4 tsp garlic salt

In a bowl, combine the cheese, chicken, green chilies and green onions.  Place half of the tortillas on a greased griddle; sprinkle with cheese and chicken mixture.  Top with remaining tortillas.  Cook over medium heat on each side until golden brown and cheese is melted.  Meanwhile, in a small bowl, mash avocado with salsa and garlic salt.  Serve with quesadillas.

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Pizza Casserole
Easy and tasty, two of my weeknight requirements are certainly met by this dish!

1 pound lean ground beef
1 medium onion, chopped
1 can (15 oz) pizza sauce
8 oz elbow macaroni, cooked and drained
2 cups (8 oz) shredded part-skim mozzarella cheese
1 package (3-1/2 oz) sliced pepperoni, quartered
1/2 tsp salt

In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain.  Stir in remaining ingredients.  Transfer to a greased 2-qt. baking dish.  Bake uncovered at 350 for 40-45 minutes or until heated through.

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Steak Soup
My husband's fav soup!  And he loves it SPICY, so scale back the Montreal steak seasoning if your family can't handle the heat.  (It's a small batch recipe, double/triple up if you're feeding a crowd.)

1/2 pound beef top sirloin steak, cut into small pieces
1/2 cup chopped onion
1 tbsp canola oil
1 cup diced red potatoes
1/2 cup chopped carrots
1 can (14-1/2 oz) reduced-sodium beef broth
1/2 cup water (and more as needed during cookng process)
1 tbsp Montreal steak seasoning
1 tsp each minced fresh parsley and minced fresh chives
1/2 tsp salt
1/4 tsp pepper

Shake the beef and onion with Montreal steak seasoning and oil in a ziploc bag.  In a large saucepan, cook the beef and onion until meat is no longer pink; drain.  Stir in potatoes and carrots.  Add the broth, water, herbs, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes or until the meat and veggies are tender.  (The smaller you've cut the beef, the faster this dish will be ready!)

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Tags :  
Topics: Hospitality_Recreation
Locations: Montreal

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Veggie Linguine
Try making this dish tonight for Meat-Free Monday!

6 oz uncooked linguine
2 medium zucchini, thinly sliced
1/2 lb fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 tbsp butter
1 tbsp olive oil
1 large tomato, chopped
2 tsp minced fresh basil
1/2 tsp each salt and pepper
4 oz shredded provolone cheese
3 tbsp shredded Parmesan cheese

Cook linguine according to package directions.  Meanwhile in a large skillet saute zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes.  Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes.  Drain linguine; add to the veggie mixture.  Sprinkle with cheeses and toss to coat.

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Honeyed Fruit Salad
Add this to Mom's breakfast-in-bed tray on Sunday and she'll thank you, for sure!  Serve it in a glass dish...it is SO pretty.

1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple chunks, drained
1 cup green grapes
1 cup halved fresh strawberries
1 medium firm banana, sliced
3 tbsp honey
2 tsp lime juice
1/4 tsp grated lime peel
1/4 tsp vanilla extract
1/4 tsp poppy seeds

In a large bowl, combine fruit.  In a small bowl, combine the honey, lime juice, peel and vanilla.  Pour over fruit; gently toss to coat.  Sprinkle with poppy seeds.

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Hash Brown Apple "Pancake"
Nice little side dish for your's Mother's Day feast!

1-1/4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped apple
1/4 cup finely chopped onion
1 tbsp snipped chives
1/4 tsp each salt and pepper
2 tbsp butter, divided
2 tbsp canola oil, divided
1/2 cup shredded Swiss cheese

In a large bowl, combine the has browns, apple, onion, chives, salt and pepper.  In a large nonstick skillet, melt 1 tbsp butter and 1 tbsp oil over medium-high heat.  Spread half of the hash brown mixture in an even layer in skillet.  Sprinkle with cheese; top with remaining hash browns.  Press mixture gently into skillet.  Cook for 5 minutes or until bottom is browned.

Invert pancake onto a plate.  Heat remaining butter and oil in skillet.  Slide pancake, browned side up, into skillet.  Cook 5 minutes longer or until bottom is browned and cheese is melted.  Slide pancake onto a plate; cut into wedges.

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Beef Ragu Ravioli
Great weeknight dish that tastes like it's been simmering all day!

1 pound lean ground beef
1/2 cup chopped onion
1 pound plum tomatoes, diced
1-1/2 cups beef broth
1 can (6 oz) tomato paste
2 tsp minced fresh rosemary (or 1 tsp dried)
1 tsp sugar
1 garlic clove, minced
1/2 tsp salt
1 package (20 oz) refrigerated cheese ravioli
Grated Parmesan cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the tomatoes, broth, tomato paste, rosemary, sugar, garlic and salt.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes.

Cook ravioli according to package directions; drain.  Serve with meat and a sprinkle of Parmesan cheese.

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Loaded Steak
Stuff a steak?!?  Try it...it'll blow you away! 

1/2 cup butter, softened
6 bacon strips, cooked and crumbled
3 green onions, chopped
2 tbsp ranch salad dressing mix
1/2 tsp pepper
1 beef flank steak (1-1/2 to 2 lbs.)

In a small bowl, combine the first five ingredients.  Cut a deep slit in the side of the steak, forming a pocket.  Stuff butter mixture into slit.

Grill steak covered, over medium heat (or broil 4-6 in. from heat) for 6-7 minutes on each side or until meat reaches desired doneness.  To serve, thinly slice scross the grain.

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Florentine Stuffed Shells
So tasty, you and your family won't miss the meat! 

1 package (12 oz) jumbo pasta shells
1 egg, beaten
2 cartons (15 oz each) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
1 jar (28 oz) spaghetti sauce

Cook pasta shells according to package directions.  Meanwhile, in a bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper; mix well.  Drain the shells and rinse in cold water; stuff each with spinach mixture.

Place the shells in a lightly greased 13-in x 9-in baking dish.  Pour spaghetti sauce over the shells.  Cover and bake at 350 for 30-40 minutes or until heated through.

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BLT Tortilla Wraps
A fun change from your ordinary BLT, this wrap makes everyone smile!

1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp ranch salad dressing mix
1/4 tsp crushed red pepper flakes
8 flour tortillas (8-in.), room temperature
16 bacon strips, cooked and drained
2 to 3 cups shredded lettuce
2 cups chopped tomato

Combine the mayo, sour cream, salad dressing mix and red pepper flakes; spread on tortillas.  Layer with bacon, lettuce and tomato.  Roll up tortillas and serve.

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