Feeds:
Posts
Comments

Archive for the ‘One-Dish Meal’ Category

Makes 6-8 servings

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 medium green bell pepper, chopped
  • 2-4 garlic cloves, diced and smashed
  • 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
  • 1 (15 1/4 oz) can whole kernel corn
  • 1 (15 oz) can tomato sauce
  • 8 oz elbow macaroni
  • 1-2 tbsp chopped parsley
  • Salt and pepper
  1. Prepare elbow macaroni according to directions on package until al dente. 
  2. Save a little of the pasta water in case you need it later to loosen the sauce. 
  3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
  4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 

Read Full Post »

Serves 4

  • 4 skinless, boneless chicken breasts (4 oz each)
  • 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup fresh snow peas
  • 1/2 cup roasted cashews
  • 2 green onions, thinly sliced
  1. Cut chicken into thin strips about 2 inches long and set aside.  Blend soy sauce, broth and cornstarch in a small bowl; set aside. 
  2. Heat 1 tbsp of oil in a wok or large heavy skillet over high heat.  Add chicken.  Stir-fry for 3 minutes or until no longer pink.  Remove from wok with slotted spoon. 
  3. Add remaining oil to wok.  Add onion, garlic, cashews and snow peas and stir-fry for 3 minutes or until snow peas are crisp-tender.  Return chicken to wok.
  4. Stir broth mixture to wok.  Stir-fry for 2 minutes or until sauce is clear and chicken is heated through.  Sprinkle with green onion slices.  Serve immediately. 

Read Full Post »

Makes 2 servings

  • 1/4 cup barbecue sauce
  • 1/4 tsp grated orange peel
  • 1 tbsp fresh orange juice
  • 2 small boneless skinless chicken breast halves (1/2 lb)
  • 1 small zucchini, cut lengthwise in half
  • 1 red pepper, cut into quarters
  • 2 tbsp Zesty Italian dressing
  1. Preheat grill to medium heat.  Mix barbecue sauce, orange peel and juice until well blended; set aside. 
  2. Grill chicken 6 minutes, turning over after 3 minutes.  Brush with the barbecue sauce mixture. 
  3. Add vegetables to grill.  Continue grilling chicken and vegetables an additional 9-12 minutes or until chicken is cooked through (170°F) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and brushing vegetables with the dressing. 

Read Full Post »

Makes 4 servings

  • 2 cups instant white rice, uncooked
  • 2 cups warm water
  • 4 skinless halibut fillets (1 lb)
  • 4 cups packed fresh baby spinach leaves
  • 1/2 cup Sun-Dried Tomato Vinaigrette dressing
  • 1 tbsp grated Parmesan cheese
  1. Preheat grill to medium-high heat.  Spoon 1/2 cup rice onto center of each of four 18″ long pieces of heavy-duty foil (or, use double layer of regular foil) with the sides slightly rolled up.  Pour 1/2 cup warm water over each mound of rice; top with 1 fish fillet.  Arrange spinach around fish; set aside. 
  2. Spoon dressing evenly over fish and spinach.  Bring up foil sides.  Double fold top and ends to seal each packet, leaving room for heat circulation inside. 
  3. Grill 10 minutes.  Place one packet on each of 4 dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Sprinkle each serving with Parmesan cheese. 

Read Full Post »

Serves 6

  • 1/2 cup chopped onion (1 medium)
  • 1 tablespoon olive oil
  • 1 6.9-ounce package chicken-flavored rice and vermicelli mix
  • 1 14-ounce can chicken broth
  • 2 cups water
  • 2 cups chopped cooked chicken or turkey
  • 1 cup chopped seeded tomatoes (2 medium)
  • 3 tablespoons canned diced green chile peppers, drained
  • 1 teaspoon dried basil, crushed
  • 1-1/2 teaspoons chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (2 ounces)
  1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
  2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
  3. Bake, covered, in a 425°F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

Read Full Post »

Serves 4

  • 1 medium yellow onion
  • 1 medium red or green bell pepper
  • 1 medium yellow bell pepper
  • 1 1/4 lb baked ham
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried marjoram
  • 1 cup dry white wine or water
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • parsley sprigs for garnish
  1. Halve onion and cut lengthwise into 1/2″ strips.  Seed bell peppers and cut lengthwise into 1/2″ strips.  Cut ham into 1/2″ cubes. 
  2. In a large, deep skillet, heat oil over medium heat until hot but not smoking.  Add onion and bell pepper slices; cook, stirring, until vegetables are softened, about 7 minutes.  Stir in garlic and marjoram; cook for 2 minutes longer. 
  3. Add ham and wine to mixture.  Cook, stirring occasionally, until liquid is reduced by two thirds, about 10 minutes. 
  4. Add lemon juice, salt, and pepper, stirring to combine well.  Garnish with parsley and serve immediately. 

Read Full Post »

Serves 4

  • 1 lb boneless beef sirloin steak 3/4″ thick
  • 3 tbsp cornstarch
  • 1 can (14 oz) seasoned beef broth with onions
  • 1 tbsp soy sauce
  • 1/4″ tsp garlic powder
  • 2 cups fresh or frozen green or red pepper strips
  • 4 cups hot cooked rice, cooked without salt
  1. Slice beef into very thin strips.  Mix cornstarch, broth, soy and garlic powder until smooth. 
  2. Stir-fry beef in medium nonstick skillet until browned and juices evaporate. 
  3. Add peppers.  Stir cornstarch mixture and add.  Cook and stir until mixture boils and thickens, stirring constantly.  Serve over rice. 

Tips for extra flavor: Cook rice in beef broth instead of water. 

Read Full Post »

Older Posts »