October 11, 2009 at 2:01 pm (7 ingredients or less, elbow macaroni, frozen corn, ground beef, Main Dish, Mexican, Quick Dishes, salsa, sharp cheddar cheese, stovetop, tomato sauce, whole-wheat macaroni)
Prep Time:30 min
Start to Finish:30 min
makes:6 servings
1 lb extra-lean (at least 93%) ground beef
16 oz mild salsa
1 cup tomato sauce
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
Leave a Comment
October 11, 2009 at 1:52 pm (coarse kosher salt, dijon mustard, garlic, honey, Main Dish, olive oil, orange juice, pepper, pork tenderloin, spinach, stovetop)
Prep: 35 minutes
Total: 35 minutes
Serves 4
4 tablespoons olive oil
2 pork tenderloins (about 1 pound each), trimmed and patted dry
Coarse salt and ground pepper
1/4 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
2. Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
3. In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.
1 Comment
October 11, 2009 at 1:39 pm (Aldi ingredients, blender, Condiments, dijon mustard, ketchup, made from scratch, no-cook, pepper, raisins, salt, white vinegar, worcestershire sauce)
1/3 C raisins
1/2 C boiling water
1/4 C ketchup
3 T Worcestershire sauce
2 T Dijon mustard
2 T white vinegar
Salt and pepper
~~~~~~~~~~
Combine the raisins and water in a bowl and let sit, covered, until the raisins are plump, about 5 minutes. Puree the raisin mixture, ketchup, Worcestershire sauce, mustard, and vinegar in a blender until it is smooth. Season with salt and pepper. (The sauce can be refrigerated in an airtight container for 1 week.)
Makes 1 1/4 cups.
Leave a Comment
October 11, 2009 at 1:33 pm (7 ingredients or less, cornstarch, grill, Main Dish, pepper, salt)
Serves 4.
1 t salt
1 t cornstarch
4 strip, rib-eye or tenderloin steaks, about 1 1/2″ thick
Pepper
~~~~~
Chill the steaks: Combine the salt and cornstarch. Pat the steaks dry with paper towels and rub with salt mixture. Arrange on a wire rack set inside the rimmed baking sheet and freeze until the steaks are firm and dry to the touch, at least 30 minutes or up to 1 hour.
Grill the steaks: Season the steaks with pepper. Grill, covered, over a hot fire until they are well browned and cooked to the desired doneness, 4 to 8 minutes per side. Transfer to a plate, tent with foil, and let them rest 5 minutes. Serve.
Leave a Comment
October 11, 2009 at 1:23 pm (7 ingredients or less, coarse kosher salt, fresh tomatoes, garlic, green beans, Main Dish, pepper, Quick Dishes, rib eye steak, stovetop, Summer, vegetable oil)
Prep: 25 minutes
Total: 25 minutes
Serves 4
1 tablespoon vegetable oil
4 boneless rib eye steaks, 1/2 inch thick (1 1/2 pounds total)
Coarse salt and ground pepper
3/4 pound green beans, trimmed
3 garlic cloves, roughly chopped
3/4 pound tomatoes, cut into 1-inch chunks
~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. In a large skillet, heat oil over high. Season both sides of steaks generously with salt and pepper. In two batches, cook steaks 1 1/2 minutes per side for medium-rare; transfer to a plate and tent with foil to keep warm.
2. Pour off all but 1 tablespoon fat from skillet; return skillet to medium heat. Add green beans and saute until beginning to brown, about 3 minutes; add garlic and season with salt and pepper. Cook, stirring, until garlic is fragrant, about 30 seconds.
3. Add tomatoes and cook 1 minute. Cover and cook until tomatoes break down and create a sauce, about 3 minutes. Season with salt and pepper. Serve steak with green beans and tomatoes.
Leave a Comment
October 9, 2009 at 3:47 pm (breadcrumbs, broiler, carrots, coarse kosher salt, crushed tomatoes, eggs, ground beef, italian seasoning, Main Dish, olive oil, onion, parmesan, pepper, spaghetti, stovetop, tomato sauce)
Prep: 30 minutes
Total: 1 hour
Serves 4
1 medium onion, grated (1 cup)
4 teaspoons Italian seasoning
1/4 cup grated Parmesan cheese, plus more for serving (optional)
1/4 cup plain dried breadcrumbs
1 large egg
Coarse salt and ground pepper
1 pound ground beef sirloin
1 tablespoon olive oil
1 medium carrot, grated
28 ounces crushed tomatoes
15 ounces tomato sauce
12 ounces spaghetti
~~~~~~~~~~~~~
1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1/4 cup onion, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes.
2. Bring a large pot of salted water to a boil. Heat oil in a large saucepan over medium. Add carrot, remaining 3/4 cup onion, and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. Reduce to a simmer, and add meatballs. Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.
3. Ten minutes before meatballs are cooked, add pasta to boiling water; cook until al dente, according to package instructions. Drain and return to pot. Add meatballs and tomato sauce to pasta; toss to combine. Serve, with additional Parmesan if desired.
Leave a Comment
October 9, 2009 at 3:27 pm (7 ingredients or less, beef chuck roast, carrots, coarse kosher salt, cornstarch, onion, oven, pepper, slow cooker, worcestershire sauce)
Prep: 15 minutes
Total: 6 1/4 hours
Serves 8
1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
~~~~~~~~~~~~~~~~~~~~~~
1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.
1 Comment
October 9, 2009 at 3:02 pm (canned diced tomatoes, corn tortillas, frozen corn, green bell pepper, ground beef, Main Dish, oven, red bell peppers, salsa, sharp cheddar cheese, stovetop)
Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings
1 lb. extra-lean ground beef
1 green pepper, chopped
1 red pepper, chopped
16 oz thick ‘n chunky salsa
14-1/2 oz diced tomatoes, undrained
10 oz frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups shredded sharp Cheddar cheese, divided
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Heat oven to 375°F.
Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
Spread 1 cup meat mixture onto bottom of 13×9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.
Make Ahead: Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake at 375°F for 40 to 45 min. or until heated through. Top with cheese; continue as directed.
Leave a Comment
October 9, 2009 at 2:35 pm (7 ingredients or less, avocado, cooked beef, fresh tomatoes, hard-cooked eggs, no-cook, Quick Dishes, red onion, Salad, salad greens, Summer, thousand island dressing)
Prep Time: 15 min
Total Time: 15 min
Makes: 4 servings
1 bag (10 oz.) mixed salad greens
1/2 lb. cooked roast beef, cut into strips
2 tomatoes, sliced
1 avocado, peeled, sliced
1/4 cup red onion rings
3 hard-cooked eggs, sliced
1/2 cup thousand island dressing
~~~~~~~~~~~~~~~~~~~~
Cover serving platter with salad greens. Arrange meat, tomatoes, avocado, onion and eggs over greens.
Serve with dressing.
1 Comment
October 9, 2009 at 2:25 pm (7 ingredients or less, boneless skinless chicken breast, Main Dish, pasta sauce, prepared cheese product, Quick Dishes, rotini, stovetop)
Prep Time: 10 min
Total Time: 20 min
Makes: 4 servings
3 cups rotini pasta
4 small boneless skinless chicken breast halves (1 lb.)
1 jar (14 oz.) regular or chunky spaghetti sauce
6 oz. prepared cheese product, cut into 1/2-inch cubes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cook pasta as directed on package.
Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 2 min. on each side. Add sauce; cover. Simmer on low heat 10 min. or until chicken is done (165ºF). Add cheese; cook and stir until melted.
Drain pasta; top with chicken and sauce.
Leave a Comment
« Older entries Newer entries »
