Shake together 1/2 cup buttermilk, 1/2 cup reduced-fat sour cream, 2 tablespoons cider vinegar, 1 minced garlic clove, 2 tablespoons chopped scallions, 1 tablespoon chopped parsley, and 1/4 teaspoon each salt and pepper. Drizzle over wedges of iceberg lettuce and devour.
Buttermilk Dressing
March 31, 2009 at 8:29 pm (buttermilk, cider vinegar, garlic, iceberg lettuce, parsley, pepper, Salad, salad dressings, salt, scallions, sour cream)
Penne with Sauce
March 31, 2009 at 8:15 pm (Aldi ingredients, black pepper, carrots, garlic, garlic powder, granulated sugar, ground beef, Main Dish, olive oil, onion, oregano, penne, salt, stovetop, tomato paste)
1 T olive oil
1 t minced garlic
1/4 t salt
1/4 t black pepper
1/2 t garlic powder
1 t dried oregano
1 t sugar
1 medium onion, diced
1 large carrot, finely chopped
3/4 lb lean ground beef
28 oz crushed tomatoes
2 T tomato paste
8 oz whole-wheat penne
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Heat olive oil in a large saute pan over medium heat. Add onion and carrot; saute for 5 minutes. Add garlic; saute for 2 more minutes. Add ground beef. Season with salt, pepper and garlic powder; saute until browned. Add tomatoes, tomato paste, 1/2 C water, oregano and sugar; simmer over low heat for 20 minutes. Meanwhile, cook penne according to package directions. Drain, toss with sauce and serve.
Chicken Fajitas
March 31, 2009 at 7:56 pm (boneless skinless chicken breast, canned black beans, cheddar, chili powder, flour tortillas, garlic powder, green bell pepper, Main Dish, olive oil, onion, red bell peppers, salsa, salt, stovetop)
2 T olive oil, divided
1/4 t chili powder
1/4 t garlic powder
1/4 t salt
1 medium onion, diced
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 lb boneless, skinless chicken breasts, cut into 1″ strips
15.5 oz can black beans
8 flour tortillas
1/4 C reduced-fat cheddar
1/4 C salsa
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Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add onion and peppers and saute until soft, about 5 minutes. Remove vegetables from pan and set aside. Heat additional 1 tablespoon olive oil in pan. Add chicken and season with chili powder, garlic powder and salt. Cook for 7 minutes, turning halfway through. While chicken is cooking, drain and rinse black beans and warm in the microwave for 1 to 2 minutes. Remove chicken from pan and serve over tortillas with sauteed vegetables, cheese and salsa. Serve with warmed black beans. Serves 4.
Stuffed Potatoes
March 31, 2009 at 7:43 pm (7 ingredients or less, baking potatoes, cheddar, frozen cut spinach, garlic powder, Main Dish, oven, pepper, ricotta cheese, salt, Side dish)
1/4 t salt
1/8 t pepper
1/4 t garlic powder
4 large russet potatoes
1 C part-skim ricotta
1 C reduced-fat shredded cheddar
1 C frozen spinach, thawed and drained
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Bake potatoes in a 400 degree oven for 1 hour or until soft. Remove from oven and carefully slice each potato in half. Scoop insides into a bowl, setting skins aside. Mash potatoes with a fork. Combine with ricotta, cheddar, spinach, salt, pepper and garlic powder. Spoon potato mixture back into skins. Warm in a 350 degree oven for 15 minutes. Serves 4.
Sauteed Sugar Snap Peas
March 31, 2009 at 7:20 pm (7 ingredients or less, butter, pepper, salt, shallots, Side dish, stovetop, sugar snap peas)
Work: 10 minutes
Total: 20 minutes
Serves: 8
2 T unsalted butter
2 large shallots, thinly sliced
2 C frozen peas
1 lb sugar snap peas, strings removed
1/2 t salt
1/4 t pepper
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1. Heat butter in large nonstick skillet over medium heat. Add shallots and saute until golden, about 5 minutes.
2. Add frozen peas and sugar snap peas; saute 5 minutes or until sugar snap peas are crisp-tender. Sprinkle with salt and pepper.
Option: Just use salted butter and omit salt.
Spinach Rotini Salad
March 31, 2009 at 6:37 pm (baby spinach, cheddar, fresh tomatoes, fully cooked ham, italian dressing, parmesan, pepper, pepperoni, rotini, Salad, salt, stovetop)
Prep time: 15 minutes
Cook time: 6-8 minutes
Serves: 4-6
12 oz rotini
4 oz baby spinach
1/2 C Parmesan cheese
1/2 C Italian dressing
3/4 C diced tomatoes
4 oz pepperoni, julienne
8 oz cheddar cheese, shredded
Salt and pepper to taste
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Cook rotini according to package directions. Rinse with cold water and drain.
Combine all remaining ingredients in a large mixing bowl.
Add pasta and mix well.
Option: 4 oz ham can substitute for pepperoni.
Blackened Skirt Steak with Cheddar-Sage Mashed Potatoes
March 31, 2009 at 5:30 pm (cheddar, garlic powder, Main Dish, mashed potatoes, milk, paprika, pepper, sage, salt, skirt steak, stovetop, thyme, vegetable oil)
Work: 4 minutes
Total: 10 minutes
Serves: 4
Blackened Skirt Steak:
1 t pepper
1 t paprika
1 t garlic powder
1/2 t dried thyme
1/4 t salt
1 lb skirt steak, cut in 4 equal pieces
1 T oil
Cheddar-Sage Potatoes:
1 1/3 C milk
1 t dried sage
2 2/3 C mashed potatoes
1/2 C shredded cheddar
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1. Combine pepper, paprika, garlic powder, thyme and salt. Rub mixture on steak. Heat oil in large skillet over high heat. Add steak; cook 2 minutes on each side for medium-rare.
2. Meanwhile, make Cheddar-Sage Potatoes: Heat milk and sage in a medium saucepan over medium-high heat. Stir in potatoes and cook, stirring occasionally 4 minutes or until hot. Remove from heat; stir in cheese.
Farfalle with Mushrooms and Spinach
March 31, 2009 at 5:02 pm (black pepper, farfalle, garlic, Main Dish, mushrooms, olive oil, onion, parmesan, portabello mushrooms, spinach, stovetop, thyme leaves)
Work: 10 minutes
Total: 20 minutes
Serves: 4
6 oz dried farfalle (bow-tie pasta)
1 T olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups spinach, finely sliced
1 t fresh thyme leaves, chopped
1/8 t ground black pepper
2 T shredded Parmesan
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1. Cook pasta according to package directions. Drain.
2. In a large skillet, heat oil over medium heat. Add onion, mushrooms and garlic and cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in spinach, thyme and pepper and cook until spinach is slightly wilted, about 1 minute.
3. Toss mushroom and spinach mixture with pasta and sprinkle with cheese.
Grilled Chicken and Gouda Melt
March 31, 2009 at 4:37 pm (apricot preserves, arugula, boneless skinless chicken breast, dijon mustard, gouda, grill, Main Dish, oven, pepper, raisin-nut bread, red onion, red wine vinegar, salt, Sandwiches, whole-grain bread)
Work: 15 minutes
Total: 20 minutes
Makes 4 melts
4 small (4 to 5 oz each) boneless, skinless chicken breasts
1 T Dijon mustard
1 1/2 T red wine vinegar
1/2 cup apricot preserves
Salt and pepper
4 slices crusty whole-grain bread or raisin-nut bread
6 oz gouda, sliced
4 cups (3 oz) arugula
1/2 red onion, thinly sliced
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1. Season chicken with salt, pepper and olive oil; grill until completely cooked, 4 to 6 minutes.
2. Heat oven to 375 degrees. Stir together mustard, vinegar and preserves; season with salt and pepper; set aside. Toast bread in toaster or oven. On a baking sheet, arrange cheese on toast and place one piece of chicken on top. Cook in oven until cheese begins to melt, about 4 minutes.
3. Combine arugula and onion and toss with some of the dressing. Place sandwiches on plates, top with salad and drizzle generously with dressing.
