March 27, 2011 at 5:05 pm (Breakfast, broiler, cheddar, corn on the cob, eggs, frozen corn, Main Dish, milk, onion, oregano, Quick Dishes, red bell peppers, stovetop, zucchini)
2 to 4 servings
1 1/2 C diced zucchini
1 C fresh or frozen corn kernels
1/2 C chopped sweet red pepper
1/4 C chopped onion
1/4 t oregano, crushed
1 T water
4 eggs
1/4 C skim milk
1/4 C (1 oz) low-fat shredded cheddar cheese
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In 10″ non-stick, ovenproof skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
Cut into wedges and serve from pan or slide from pan onto serving platter.
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November 12, 2010 at 3:40 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, Mexican, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, vegetable oil, yellow bell pepper)
Travel south of the border in less than a half hour with this at-home Mexican supper.
Prep: 25 minutes
Total: 25 minutes
Serves 4.
1 1/2 pounds chicken cutlets (about 8.)
2 tablespoons vegetable oil, such as safflower, divided
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
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1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
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November 2, 2010 at 2:15 pm (7 ingredients or less, Autumn, broiler, brown sugar, butternut squash, cream cheese, Holiday, Mexican, miniature marshmallows, oven, red pepper (cayenne), Side dish, Winter)
Preparation: 15 minutes
Bake 40 minutes
Total: 57 minutes
Yield: 12 servings
3 butternut squashes (7 lb)
1 cup water
4 ounces cream cheese, cubed
1/4 cup brown sugar
1/2 tsp. cayenne pepper
3 cups miniature marshmallows
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Preheat oven to 375 degrees.
Cut squash in half, remove the seeds. Place the halves face down in a 15x10x1-inch pan. Add water. Bake 40 minutes or until tender.
Put the pulp into a medium bowl; mash well. Add cream cheese, sugar and pepper; blend. Place in 3 quart casserole.
Preheat broiler. Cover the squash mixture with marshmallows; broil, 6 inches from source of heat, 1 to 2 min. or until golden brown. Serve immediately.
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June 9, 2010 at 7:36 pm (baking potatoes, beef broth, broccoli, broiler, chicken broth, garlic, Main Dish, microwave, olive oil, onion, Quick Dishes, red bell peppers, ricotta cheese, stovetop, sunflower seed kernels, swiss cheese, vegetable stock)
Although this can be served as a dinner entree, you can fix it any time of day. It takes only minutes to cook potatoes in the microwave oven.
Serves 4.
4 large baking potatoes, scrubbed
1/4 C vegetable stock or canned broth
1 t olive oil
1/2 C finely chopped onion
2 cloves garlic, minced
1/4 C chopped red bell pepper
1/2 C chopped broccoli
1 T toasted sunflower seeds
1/2 C part-skim ricotta cheese
1/2 C shredded low-fat Swiss cheese
2 T finely chopped green onions
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Pierce potatoes several times with a fork Microwave on high power until very tender when pierced with knife tip, turning once.
Meanwhile, in medium skillet, heat stock and oil over medium-high heat. Add onion, garlic, bell pepper, broccoli and sunflower seeds. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Remove from heat. Stir in ricotta. Set aside.
Preheat broiler. Remove potatoes from microwave, let cool slightly, then split tops open lengthwise. Transfer split potatoes to baking dish. Spoon vegetable mixture into potatoes. Top with cheese and green onions. Broil until cheese melts, about 2 minutes.
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February 24, 2010 at 3:26 pm (broiler, carrots, dijon mustard, garlic, kosher salt, olive oil, pepper, Quick Dishes, radish, red leaf lettuce, Salad, skirt steak, Spring, stovetop, sugar snap peas, Summer, white wine vinegar)
Prep: 25 minutes
Total: 25 minutes
Serves 4
1 pound skirt steak, halved
Coarse salt and ground pepper
8 ounces sugar snap peas, trimmed and halved
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 head red-leaf lettuce, torn
8 radishes, trimmed and quartered
3 carrots, sliced with a peeler
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1. Heat broiler, with rack 4 inches from heat. Place steak on a foil-lined baking sheet and season with salt and pepper. Broil until medium-rare, 4 to 8 minutes. Transfer to a cutting board; tent with foil.
2. Set a steamer basket in a saucepan with 1 inch simmering water. Add snap peas, cover, and steam until bright green, 2 to 3 minutes. Rinse with cold water and pat dry.
3. Slice steak. Whisk together oil, vinegar, mustard, and garlic; season with salt and pepper. Toss lettuce with half of dressing. Top with steak, snap peas, radishes, and carrots. Drizzle with remaining dressing.
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January 18, 2010 at 6:07 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, Summer, vegetable oil, yellow bell pepper)
Prep: 25 minutes
Total: 25 minutes
Serves 4
1 1/2 pounds chicken cutlets (about 8 or so)
2 tablespoons vegetable oil, such as safflower
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
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1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
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October 15, 2009 at 2:01 pm (brie, broiler, butter, chicken cutlets, coarse kosher salt, dijon mustard, frozen cut spinach, lemon juice, Main Dish, orzo, parsley, pepper, Quick Dishes, roma tomatoes, Side dish, stovetop, Summer)
Prep: 20 minutes
Total: 25 minutes
Serves 4
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie or goat cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
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1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.
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October 15, 2009 at 1:48 pm (broiler, chicken cutlets, eggs, Italian, Main Dish, mozzarella, olive oil, parmesan, pasta sauce, pepper, plain breadcrumbs, salt, stovetop)
Prep: 35 minutes
Total: 35 minutes
Serves 4
3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
Salt and freshly ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices
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1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
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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
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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.
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July 31, 2009 at 10:13 am (black pepper, boneless skinless chicken breast, broiler, canned chopped green chiles, canned kidney beans, chicken broth, chili powder, corn tortillas, crushed tomatoes, garlic, granulated sugar, ground cumin, Mexican, onion, oregano, oven, salt, soup, stovetop, tomato paste, tomato sauce)
Makes: 8 servings
Total Time: 40 min
1 1/4 lb. boneless skinless chicken breasts
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 oz. each) reduced-sodium chicken broth
28 oz. can crushed tomatoes
16 oz. can kidney beans, rinsed and drained
8 oz. can tomato sauce
6 oz. can tomato paste
4 oz. can chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 6-inch corn tortillas, cut into 1/2-inch strips
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Broil chicken 3 to 4 inches from the heat for 5 to 6 minutes on each side or until juices run clear.
In a Dutch oven coated with nonstick cooking spray, cook onion and garlic until tender. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350 degrees for 12 to 15 minutes or until crisp. Serve with soup.
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