3 oz can chunk light tuna, drained
1/4 C chopped red onion
2 T capers
2 T lemon juice
1 T olive oil
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Blend all ingredients. Serve with crackers. Makes 1 serving.
Italian Tuna
June 8, 2009 at 4:54 pm (7 ingredients or less, canned tuna, capers, crackers, lemon juice, Main Dish, olive oil, Quick Dishes, red onion)
Summer Tomato Salad
June 8, 2009 at 3:44 pm (arugula, balsamic vinegar, fresh tomatoes, mozzarella, no-cook, olive oil, pepper, pine nuts, Quick Dishes, red onion, Salad, salt, Summer)
1 C arugula
2 sliced tomatoes
2 oz thinly sliced part-skim mozzarella
5 thin slices red onion
2 T pine nuts
1 t olive oil
Balsamic vinegar to taste
Salt to taste
Pepper to taste
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Layer arugula with tomatoes, mozzarella and onion. Dress with remaining ingredients. Makes 1 serving.
Tahini Tuna Pita
June 8, 2009 at 3:34 pm (7 ingredients or less, canned tuna, carrots, no-cook, parsley, Quick Dishes, tahini, whole wheat pita)
3 oz can chunk light tuna, drained
2 T tahini
2 T chopped parsley
1/2 small carrot, finely shredded
1 whole wheat pita
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Blend first 4 ingredients together. Stuff into pita and eat. Makes 1 serving.
Spanish-Style Eggs
June 8, 2009 at 3:26 pm (7 ingredients or less, Aldi ingredients, Breakfast, egg whites, eggs, olive oil, pimiento-stuffed olives, Quick Dishes, salsa, stovetop)
1 egg
1 egg white
1 t olive oil
1/2 C salsa
10 large green olives, sliced
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Fry egg with egg white in olive oil. Place on top of salsa and olives. Makes 1 serving.
Quick Mediterranean Salad
June 8, 2009 at 3:20 pm (7 ingredients or less, canned garbanzos, cherry tomatoes, cucumbers, lemon juice, no-cook, pitted ripe olives, Quick Dishes, Salad, Summer)
1/2 C chickpeas, rinsed and drained
1/2 C halved cherry tomatoes
1 cucumber, chopped
10 large black olives
1 T lemon juice
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Toss all ingredients together. Makes 1 serving.
Penne with Pepper Steak and Caramelized Onions
June 5, 2009 at 1:49 pm (baby arugula, balsamic vinegar, beef broth, broiler, canola oil, cracked pepper, flank steak, garlic, Main Dish, parmesan, penne, red onion, Spring, stovetop, yellow onions)
PREP: 20 min (includes steak seasoning)
COOK: 50 min
STAND: 10 min
Serves 4.
¾ lb flank steak
2 Tbsp cracked black pepper
2 cloves garlic, minced
1 Tbsp canola oil
1 large yellow onion, sliced
1 red onion, sliced
2 Tbsp balsamic vinegar
1 c reduced-sodium beef broth
8 oz penne pasta
6 oz baby arugula
Shaved Parmesan cheese
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1. Preheat the broiler. Place the flank steak on the rack of a broiler pan and coat all sides with the pepper and garlic. Let stand about 10 minutes.
2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.
3. Prepare the pasta according to package directions, drain, and place in a large bowl.
4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Let stand for 10 minutes, then slice into thin strips.
5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.
Curried Lentils and Cauliflower
June 5, 2009 at 1:41 pm (Autumn, brown lentils, canola oil, carrots, cauliflower, cilantro, curry powder, garlic, Main Dish, onion, salt, stovetop, Summer, vegetable stock, Vegetarian, yogurt)
PREP: 20 min
COOK: 35 min
Serves 4.
3 tsp canola oil
4 c cauliflower florets, cut into small pieces (12–16 oz)
½ c chopped onion (1 small)
½ c chopped carrot (1 medium)
1 c dried brown lentils
2 tsp minced garlic
1 tsp curry powder
1½ c reduced-sodium vegetable broth
¼ tsp salt
½ c fat-free plain yogurt
fresh cilantro leaves
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1. Heat a large, deep skillet over medium-high heat. Add 2 tsp of the oil. Heat for 1 minute. Add the cauliflower. Cover and cook, tossing occasionally, for 5 minutes, or until the cauliflower is lightly charred. Reduce the heat if the cauliflower is browning too quickly. Remove the cauliflower to a plate. Set aside.
2. Return the skillet to medium heat. Add the remaining 1 tsp of oil and the onion and carrot. Cook, stirring, for 3 minutes, or until the vegetables start to soften. Stir in the lentils, garlic, and curry powder. Cook, stirring, for 3 minutes to coat the lentils with the seasonings. Add the broth. Bring almost to a boil. Partially cover the pan and reduce the heat. Simmer for about 20 minutes, or until the lentils are almost tender.
3. Add the cauliflower to the skillet. Partially cover and simmer for about 5 minutes, or until the cauliflower is tender and the lentils are cooked. Stir in the salt.
4. Spoon into 4 pasta bowls. Divide and dollop on the yogurt. Garnish with cilantro.
Chicken with Pears and Blue Cheese
June 5, 2009 at 1:30 pm (apple cider, apple juice, Autumn, baby spinach, black pepper, blue cheese, boneless skinless chicken breast, canola oil, dried thyme, Main Dish, onion, pears, Quick Dishes, salt, stovetop, thyme leaves, whole-wheat pastry flour, Winter)
PREP: 20 min
COOK: 30 min
Serves 4.
1½ Tbsp whole wheat pastry flour
½ tsp salt
¼ tsp freshly ground black pepper
2 large boneless, skinless chicken breast halves (6–8 oz each), cut in half, or 4 chicken cutlets (3–4 oz each)
2 Tbsp canola oil
1 large onion, cut into wedges
2 medium pears, halved, cored, and sliced
6 oz baby spinach
½ c apple cider or apple juice
1½ tsp fresh thyme leaves, or ½ tsp dried
½ c crumbled reduced-fat blue cheese
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1. Combine the flour, salt, and pepper in a shallow bowl. Dredge the chicken in the mixture and set aside.
2. Heat 1 Tbsp of the oil in a large nonstick skillet over medium heat. Add the onion and cook for 5 minutes, or until lightly browned. Add the pears and cook for 3 minutes, or until lightly browned. Add the spinach and cook for 1 minute, or until wilted. Place mixture on a serving plate.
3. Heat the remaining 1 Tbsp oil in the same skillet. Cook the chicken for 6 to 8 minutes, turning once, or until browned. Add the cider and thyme and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce is reduced by half.
4. Place the chicken on the spinach mixture, drizzle with the cider mixture, and sprinkle with the cheese.
Orange Teriyaki Beef with Noodles
June 4, 2009 at 8:45 am (7 ingredients or less, Asian, beef broth, boneless beef sirloin steak, egg noodles, frozen sugar snap peas, Main Dish, orange marmalade, Quick Dishes, red pepper (cayenne), stovetop, teriyaki sauce)
Prep Time:25 min
Start to Finish:25 min
makes:2 servings
1/2 lb beef boneless sirloin, cut into thin strips
1 cup reduced-sodium beef broth
2 tablespoons teriyaki stir-fry sauce
1 tablespoon orange marmalade
Dash of ground red pepper (cayenne)
9 oz frozen sugar snap peas
3/4 cup uncooked fine egg noodles (1 1/2 oz)
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1. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until no longer pink. Remove beef from skillet; keep warm.
2. Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover; cook about 5 minutes or until noodles are tender.
3. Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.
Peking Fish
June 4, 2009 at 8:05 am (Main Dish, stovetop, garlic, broccoli, fresh ginger, red bell peppers, vegetable oil, light soy sauce, carrots, vegetable cooking spray, halibut fillets, cornstarch, yellow bell pepper, red onion, hoisin sauce, Asian, seasoned rice vinegar, dry sherry, chili oil, Quick Dishes)
Prep Time:30 min
Start to Finish:30 min
makes:4 servings
1/2 cup water
1/4 cup hoisin sauce
2 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons cornstarch
1 lb halibut fillets (1 inch thick)
1 teaspoon cornstarch
2 teaspoons dry sherry or water
1 teaspoon chili or vegetable oil
1 lb broccoli, cut into florets and 2×1/2-inch pieces (4 cups)
3 small carrots, sliced
1 medium yellow or red bell pepper, cut into thin strips
1 small red onion, cut into wedges
2 tablespoons water
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1. Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
2. Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
4. Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
5. Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.
