November 1, 2010 at 4:10 pm (ancho chiles, chicken leg quarters, honey, italian dressing, lemon juice, lemons, Main Dish, Mexican, sour cream, stovetop, sweet onions, sweet potatoes)
Preparation: 15 minutes
Cooking: 55 minutes
Total: 1 hour 10 minutes
Yield: 6 servings
1/2 tsp. grated peel and 1/4 cup juice from 2 lemons
3 tsp. honey, divided
4 ancho chiles, stemmed, seeded, soaked
1/4 cup zesty Italian dressing
6 chicken legs with thighs (3 pounds), separated
1 1/2 lb sweet potatoes (about 3), peeled and each cut into 12 wedges
1 large sweet onion, cut into wedges
1/2 cup sour cream
~~~~~~~~~~~~~~~
Blend lemon juice, 2 tbsp. honey and chiles to make a smooth paste.
Pour dressing over chicken in a large bowl, stir to coat chicken. Spread half of chicken in a Dutch oven or in a large deep skillet; cook on high for 2 min. Remove chicken from the pan and repeat with remaining chicken. Put the onions in the pan, cook for 5 min., stirring occasionally. Return the chicken to the pan. Add the potatoes and chili paste, mix well. Cover the pan.
Simmer over medium-low heat 45 min. or until chicken is cooked through and the potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve this sauce with chicken.
Extra touch: Sprinkle with a little chopped cilantro.
Leave a Comment
November 1, 2010 at 2:26 pm (beef broth, boneless beef sirloin steak, canola oil, egg noodles, fresh tomatoes, frozen peas, garlic, light Italian dressing, mushrooms, onion, paprika, sour cream, stovetop)
Preparation: 20 minutes
Cooking time: 20 minutes
Total: 40 minutes
Yield: 4 servings
3 tablespoons canola oil, divided
1 lb 3/4 inch-thick sirloin steak , cut into strips
3 cups egg noodles without yolks, uncooked
1/4 cup reduced fat zesty Italian dressing
2 chopped onions
1/2 lb fresh mushrooms, sliced
3 tablespoons minced garlic
3 tbsp paprika
3/4 cup fat-free reduced-sodium beef broth
1 cup frozen peas
1/2 cup reduced-fat sour cream
1 small tomato, chopped
~~~~~~~~~~~~~~~
Heat 1 1/2 tbsp oil in a large nonstick skillet over medium-high heat. Add half of beef, cook stirring 1 to 2 minutes or until evenly browned. Transfer it to a bowl. Repeat with remaining oil and meat.
Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in the same skillet over medium heat. Add next 4 ingredients, cook for 12 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in broth and peas; cook over low heat for 2 minutes or until the peas are tender. Add beef, cook everything from 1 to 2 minutes or until heated through, stirring occasionally. Stir in sour cream and stir until well blended.
Drain the noodles. Serve with meat mixture and tomatoes on top.
Leave a Comment
October 15, 2009 at 1:28 pm (7 ingredients or less, Aldi ingredients, canned diced tomatoes, cod fillets, halibut fillets, instant white rice, Italian, italian dressing, Main Dish, microwave, mozzarella, Quick Dishes, 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
~~~~~~~~~~~~~~~~~~~~~~~
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.
Leave a Comment
August 27, 2009 at 11:30 am (7 ingredients or less, grill, italian dressing, parmesan, Quick Dishes, red bell peppers, Side dish, Summer, yellow bell pepper, zucchini)
Prep Time: 10 min
Total Time: 20 min
Makes: 8 servings
4 zucchini (1-1/2 lb), cut diagonally into 1/2-inch-thick slices
3 red bell peppers, cut into 1/2-inch-wide strips
3 yellow bell peppers, cut into 1/2-inch-wide strips
1/4 cup Italian dressing
1/4 cup grated Parmesan cheese
~~~~~~~~~~~~~~~~~~~~~~~~~
Heat grill to medium heat. Place vegetables in grill basket.
Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
Add dressing; toss to coat. Sprinkle with cheese.
Leave a Comment
July 17, 2009 at 8:30 pm (7 ingredients or less, broccoli florets, cherry tomatoes, light Italian dressing, parmesan, pitted ripe olives, refrigerator, rotini, Salad, stovetop, Summer)
Prep Time: 20 min
Total Time: 3 hr 20 min
Makes:4 servings
2 cups rotini pasta, uncooked
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1/4 cup sliced black olives
1/3 cup light Italian dressing
1/4 cup grated Parmesan
~~~~~~~~~~~~~~~~~~
Cook pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.
Add remaining ingredients; mix lightly. Cover.
Refrigerate several hours or until chilled.
Leave a Comment
July 17, 2009 at 3:49 pm (boneless skinless chicken breast, chicken broth, cornstarch, garlic, hot cooked rice, italian dressing, lemon-flavor gelatin, Main Dish, Quick Dishes, red bell peppers, snow peas, stovetop, Summer, vegetable oil)
Prep Time: 10 min
Total Time: 19 min
Makes: 4 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 pkg. (6 oz.) snow peas (about 2 cups), trimmed
1 small red pepper, cut into strips
1 pkg. (4-serving size) lemon flavor gelatin
1 Tbsp. cornstarch
1/2 cup chicken broth
2 Tbsp. Italian dressing
2 cloves garlic, minced
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.
Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.
Serve over hot cooked rice, if desired.
Leave a Comment
July 9, 2009 at 10:58 am (bulgur wheat, cucumbers, dill weed, feta, fresh mint, fresh tomatoes, Greek, light Italian dressing, no-cook, Salad, Summer, whole-wheat couscous)
Prep Time: 25 min
Total Time: 1 hr 25 min
Makes: 6 servings, about 1 cup each
1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) crumbled feta cheese
1 tsp. dill weed (optional)
1/2 cup light Italian dressing
~~~~~~~~~~~~~~~~~~~~~~~~~
Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in large bowl; cool 10 min.
Add remaining ingredients; toss lightly.
Refrigerate 1 hour.
Variations:
Substitute 1 Tbsp. chopped fresh dill or mint for the dill weed.
Substitute 4 cups cooked bulgur wheat for the cooked couscous, preparing as directed on package.
Leave a Comment
May 23, 2009 at 12:52 pm (baby arugula, canned cannellini beans, canned salmon, celery, dijon mustard, italian dressing, no-cook, parsley, pitted ripe olives, Quick Dishes, red onion, sandwich rolls, Sandwiches)
Serves 4.
1/3 C Italian dressing
1 T Dijon mustard
14.75 oz canned red or pink salmon
15.5 oz canned cannellini beans, drained and rinsed
1/2 C diced celery
1/4 C chopped red onion
1/4 C chopped black olives
2 T chopped parsley
4 hero rolls
Baby arugula
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix Italian dressing with mustard. Flake salmon in large bowl; toss with beans, celery, onion, olives, parsley and 3 T dressing mixture.
Split rolls lengthwise in half. Remove some of the bread from the top half; brush insides with remaining dressing. Evenly divide salmon mixture onto rolls; top with some baby arugula and bread tops.
Leave a Comment
April 28, 2009 at 1:32 pm (7 ingredients or less, Aldi ingredients, Asian, boneless pork chops, cooked brown rice, frozen stir-fry vegetables, ground ginger, honey, hot cooked rice, italian dressing, Main Dish, soy sauce, spaghetti, stovetop, vegetable oil, whole-grain thin spaghetti)
Prep Time:10 min
Total Time:20 min
Makes:4 servings
1 Tbsp. oil
1 lb. boneless pork chops, cut into strips
2 cups frozen stir-fry vegetables
1/4 cup Italian dressing
2 Tbsp. soy sauce
2 Tbsp. honey
1/4 tsp. ground ginger
~~~~~~~~~~~~~~~~~~~~~~~~~
Heat oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 min. or until cooked through.
Add remaining ingredients; stir-fry 5 min. or until vegetables are heated through.
Serve over hot cooked spaghetti or rice.
1 Comment
April 23, 2009 at 8:39 pm (7 ingredients or less, Appetizers, cilantro, corn on the cob, fresh tomatoes, italian dressing, jalapeños, no-cook, parsley, red onion, salsa)
Prep Time:15 min
Total Time:15 min
Makes:3 cups or 24 servings, 2 Tbsp. each
4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels (from about 2 ears)
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 jalapeño pepper, chopped
1/4 cup Italian dressing
~~~~~~~~~~~~~~~~~~~~~~~~~
Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.
Leave a Comment
« Older entries
