October 15, 2009 at 1:28 pm (7 ingredients or less, Aldi ingredients, Italian, Main Dish, canned diced tomatoes, cod fillets, halibut fillets, instant white rice, italian dressing, microwave, mozzarella, tilapia)
Prep Time: 5 min
Total Time: 17 min
Makes: 4 servings
2 cups instant white rice, uncooked
1/2 cup water
1 lb. white fish fillets (halibut, cod or tilapia)
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup Italian dressing
1/2 cup shredded mozzarella cheese
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Mix rice and water in 1-1/2 qt. microwaveable casserole. Place fish in single layer over rice; top with tomatoes and dressing. Cover.
Microwave on HIGH 10 min.; top with cheese.
Microwave, uncovered, 2 min. or until fish flakes easily with fork and rice is tender.
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October 11, 2009 at 4:08 pm (7 ingredients or less, Appetizers, Main Dish, Mexican, Portuguese chorizo, Spanish chorizo, flour tortillas, microwave, monterey jack cheese, red bell peppers, salsa, scallions, stovetop)
Prep: 20 minutes
Total: 20 minutes
Serves 4
8 flour tortillas (10-inch)
1 Spanish or Portuguese chorizo sausage (about 2 1/2 ounces), coarsely chopped
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice (1 cup)
3 scallions, thinly sliced
2 cups shredded (8 ounces) Monterey Jack cheese
Prepared green or red salsa, for serving (optional)
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1. Assemble quesadillas: Place 4 tortillas on a work surface. Dividing evenly, scatter chorizo, bell pepper, and scallions over each, leaving a 1/2-inch border all around. Sprinkle 1/2 cup cheese over each, and top with remaining tortillas. Press lightly to seal.
2. Place 1 quesadilla on a paper towel. Top with another paper towel, a quesadilla, and a third paper towel. Microwave the 2 stacked quesadillas on high for 2 minutes or until cheese has melted. Carefully unstack quesadillas (they will be very hot), and remove paper towels. Place on a platter. Repeat with remaining 2 quesadillas.
3. Alternately, fry quesadillas in skillet over medium-high heat until lightly browned and cheese is melted.
4. Cut each quesadilla into 4 wedges and serve with salsa, if desired.
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October 11, 2009 at 2:44 pm (7 ingredients or less, Salad, baby spinach, bacon, balsamic vinaigrette dressing, closed contact grill, red bell peppers, summer squash, turkey tenderloin)
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 2 servings
2 slices bacon
1 medium yellow summer squash, cut into 1/2-inch-thick slices
1 small red bell pepper, cut into thin bite-size strips
1/2 cup balsamic vinaigrette dressing
1 turkey tenderloin (1/2 to 3/4 lb), cut crosswise into 1/2-inch-thick slices
4 cups fresh baby spinach leaves
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1. Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes turning once, until crisp. Drain on paper towels. Coarsely chop bacon.
2. In medium bowl, mix squash, bell pepper and 1/4 cup of the vinaigrette dressing to coat. With slotted spoon, place vegetables on bottom grill surface; reserve dressing. Close grill; cook 3 to 5 minutes or until crisp-tender. Remove vegetables from grill.
3. Add turkey to reserved dressing in bowl; toss to coat. Place turkey on bottom grill surface; discard dressing. Close grill; cook 3 to 5 minutes or until turkey is no longer pink in center.
4. Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon.
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October 11, 2009 at 2:01 pm (7 ingredients or less, Main Dish, Mexican, elbow macaroni, frozen corn, ground beef, 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)
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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.
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October 11, 2009 at 1:33 pm (7 ingredients or less, Main Dish, cornstarch, grill, pepper, salt)
Serves 4.
1 t salt
1 t cornstarch
4 strip, rib-eye or tenderloin steaks, about 1 1/2″ thick
Pepper
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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.
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October 11, 2009 at 1:23 pm (7 ingredients or less, Main Dish, coarse kosher salt, fresh tomatoes, garlic, green beans, pepper, rib eye steak, stovetop, 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
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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.
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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
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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.
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October 9, 2009 at 2:35 pm (7 ingredients or less, Salad, avocado, cooked beef, fresh tomatoes, hard-cooked eggs, no-cook, red onion, salad greens, 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
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Cover serving platter with salad greens. Arrange meat, tomatoes, avocado, onion and eggs over greens.
Serve with dressing.
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October 9, 2009 at 2:25 pm (7 ingredients or less, Main Dish, boneless skinless chicken breast, pasta sauce, prepared cheese product, 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
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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.
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October 9, 2009 at 2:15 pm (7 ingredients or less, baking potatoes, cheddar, cooked bacon, microwave, scallions, soup, sour cream)
Prep Time: 15 min
Total Time: 30 min
Makes: 4 servings, about 1 cup each
1 lb. baking potatoes (about 2), cubed
14-1/2 oz fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded Cheddar cheese, divided
1 green onion sliced, divided
1/4 cup sour cream
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Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher.
Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve topped with reserved bacon, cheese, onions and sour cream.
Serving Suggestion: Serve this hearty soup with a bagged green salad tossed with your favorite dressing and a whole wheat roll.
Variation: Peel potatoes before cubing.
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