Dinner Tonight - favorites needed!!

[Goldie]

Well, crum, I am going to have to go back to work after a year off. AAAAACCCKK! How am I going to have time to peruse the boards, trying to decide what to make tonight, much less shop and cook!!!

Anyway, I am searching for your favorite "Dinner Tonight", or quick and easy recipes. I really do want recipes, and not just "chop some of this, toss it with that", since at the end of the day I am quite brain-dead, and need very specific instructions on what to do, and how much of each ingredient to use.

As usual, thanks in advance!

[erin elizabeth]

I think these are quick and easy--and they have entered a rotation at my house. Not a lot of chopping or prep and delicious. I usually serve the first day as a sandwich (with extra sauce) and cut up the leftovers and serve over pasta the second day. I've used chunky and smooth sauces, always add garlic to the burgers, and don't bother with the oo spray on the rolls. I use dried parsley and even season my own bread crumbs, just salt and pepper and a few shakes dried oregano and dried basil. If you haven't tried these already, you should!
 
Italian Turkey Burgers
 
4 (1-1/2-ounce) Italian rolls, split lengthwise
Olive oil-flavored cooking spray
1 garlic clove, halved
1 pound ground turkey
1/2 cup low-fat spaghetti sauce
1/3 cup finely chopped onion
1/4 cup Italian-seasoned breadcrumbs
1/4 cup grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
2 (1-ounce) slices part-skim mozzarella cheese, cut in half

Preheat broiler. Place rolls, cut sides up, on a broiler pan coated with cooking spray. Lightly coat cut sides of rolls with cooking spray. Broil 2 minutes or until lightly toasted. Rub garlic evenly over cut sides of rolls. Set aside; keep warm.

Combine turkey and next 5 ingredients (turkey through parsley). Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties. Place on broiler pan; broil 7 minutes on each side or until done. Place burgers on bottom halves of rolls; top each with 1/2 cheese slice; broil 1 minute or until cheese melts. Cover with tops of rolls.

NUTRITIONAL INFO:
calories: 372 carbohydrates: 33.8 g cholesterol: 78 fat: 9 g sodium: 785 mg protein: 36.6 g calcium: 225 mg iron: 3.2 mg fiber: 2 g

YIELD:
Yield: 4 servings.

[aggie94]

This is one of my favorite "standby" dinner recipes. It's from the CL superfast supplement.

PASTA JAMBALAYA
3 c uncooked penne pasta (note says that gemelli or small seashells or mostaccioli can be substituted.)
1/2 c chopped onion
1/2 c chopped red bell pepper
1 garlic clove, minced -or- 1/2 tsp bottled minced garlic
1 tsp Cajun seasoning
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can diced tomatoes w/ green chiles, undrained
3 oz turkey kielbasa (halved lengthwise, then thinly sliced)
1/2 c (2oz) preshredded 4-cheese Mexican recipe blend cheese (such as Sargento)

Cook pasta according to package directions. Drain.
While pasta is cooking, heat a large non-stick skillet w/ cooking spray. Add onion, bell pepper, and garlic. Sauté for 5 minutes. Add seasoning, sauté for 1 minute. Add the beans, tomatoes, and kielbasa - bring to boil. Reduce heat and simmer until thick, about 10 minutes. Combine bean mixture and pasta in large bowl. Top with cheese.

YIELD: 6 servings (1 1/3 c each)
Calories: 263
Fat: 4.3 gms
Protein: 11.7 gms
Carbs: 43.9 gms
Fiber: 3.8 gms

[dobo]

I'm brand new on here, but I just had to tell you my simplest dinner recipe.

I use 3 chicken breasts (skinless, boneless), dip them in an egg, then roll them in Italian breadcrumbs. Brown them in some hot oil.
Then add 1 jar (28 oz) of any spaghetti sauce. Cover & simmer for 20 min. In the meantime, I have my water boiling....add spaghetti, bring it back to a boil, then cover and turn off heat. Let it sit for 20 min (will be perfectly done! A chef gave me this time for perfect pasta).

While the spaghetti is "sitting" and the chicken is simmering, I toss a salad. In less than 30 min, I have dinner on the table.

Enjoy

[swquilts]

I like to do the Superfast Suppers in the monthly issues since I don't get home until 6pm during the week. I also like to chop some things up the night before or premeasure spices and stuff. It helps that DH likes to cook too, so he'll chop or measure for me.

Also, don't forget the ever present crockpot! :cool:

[jem927]

Can I just fit into your handbag?!?!?!! That place sounds awesome! Enjoy yourself!

Jamie

[swquilts]

Oh....and Dobo....WELCOME!!

[dobo]

Thanks a bunch for the welcome!!

[tbb113]

I make flank steak all the time with different marinades. Mix the marinade in the morning, let the meat sit all day, broil/grill when you get home. My two usual are either the WW Vietnamese Flank Steak (its posted somewhere in a "whats cooking thread" from the last few weeks) or one I got from the back of an A1 bottle ... let me know if you want them and I'll post them. I have more at home as well....

I also frequently cook dinner in the morning while I'm getting dressed. Anything that just needs to roast for 30 - 45 minutes works perfectly. Reheat or eat cold that night. (Just did that with the Picnic Oven-Fried Chicken, soaked in the buttermilk overnight, coated and baked in the morning)

[dobo]

Oops...forgot to say that on the Parmesan Chicken recipe, just before serving, place a slice of mozzerella cheese (or swiss) over each chicken breast. Put the lid back on and let it stand a few minutes so it will melt.

[Rae]

I've recommended this on numerous other threads, but here is my all time favorite quick CL recipe. It's great with a simple green salad and can be made in the toaster oven (in smaller batches) if it's too hot for the big oven.

French-Bread Pizza with Sausage, Clams, and Mushrooms

Almost any kind of cheese will work in this hearty, crunchy pizza. Try mozzarella, Asiago, provolone, Romano, or cheddar.


INGREDIENTS:
1 (4-ounce) link sweet Italian sausage
2 tablespoons all-purpose flour
1-1/2 cups sliced mushrooms
1/2 cup 1% low-fat milk
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 (6-1/2-ounce) can chopped clams, undrained
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1 (16-ounce) loaf French bread, cut in half horizontally
2 tablespoons chopped fresh parsley


INSTRUCTIONS:

Preheat oven to 400 degrees.

Remove casing from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Add flour, and cook 2 minutes, stirring frequently. Add the mushrooms, milk, oregano, pepper, and clams; bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes or until thick. Remove from heat. Stir in 1/2 cup cheese.

Place bread halves on a baking sheet; spread clam mixture evenly over cut sides of bread. Sprinkle with 1/4 cup cheese and parsley. Bake at 400 degrees for 12 minutes or until golden brown. Cut each half into 3 pieces.


NUTRITIONAL INFO:
calories: 363 carbohydrates: 44.8 g cholesterol: 35 mg fat: 11.3 g sodium: 1048 mg protein: 19.3 g calcium: 276 mg iron: 4 mg fiber: 2.7 g

YIELD:
6 servings (serving size: 1 piece)

PREP TIME:
10 minutes French-Bread Pizza with Sausage, Clams and Mushrooms

[kristalsnow7]

Here are some quick and easy recipes that I really like.

Chicken and Noodles with Peanut Sauce
5 ounces uncooked Japanese curly noodles (chucka
soba)
1/2 cup fat-free less-sodium chicken broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil, divided
1 pound chicken breast tenders
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice
World)
1 teaspoon bottled minced garlic
1/2 cup chopped green onions, divided

Cook noodles according to package directions; drain.

Combine broth and next 5 ingredients (broth through red pepper0 in a bowl;
stir well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add the chicken; saure 4 minutes. Add bell pepper; saute 3 minutes.
Remove from heat. Combine chicken mixture and noodles in a large bowl.

Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook
15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly.
Add the broth mixture and 1/4 cup green onions to noodle mixture; toss
well. Sprinkle with 1/4 cup green onions.

Yield: 5 servings (serving size: 1 cup). 353 cal, 10.9g fat, 28.5g pro,
36g carb, 2.3g fiber, 53mg chol, 1.5mg iron, 663mg sod, 21mg calc.

Sizzling Salmon and Spinach Salad with Soy Vinaigrette
Dressing:
3 tablespoons thinly sliced green onions
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper

Salad:
2 teaspoons dark sesame oil, divided
4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
1 cup (1-inch) sliced green onions
1 cup fresh or frozen corn kernels, thawed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 cups baby spinach
1 cup fresh bean sprouts
1 cup red bell pepper strips

INSTRUCTIONS

Preheat broiler.

To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; saute 8 minutes. Stir in corn; remove from heat.

Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.

Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.



YIELD: 4 servings

NUTRITIONAL INFO
calories: 418 carbohydrates: 21.8 g cholesterol: 111 mg fat: 18.8 g sodium: 549 mg protein: 42.9 g calcium: 163 mg iron: 6.1 mg fiber: 7.8 g

Asparagus Melt with Pesto Spread
16 asparagus spears
3 tablespoons fat-free mayonnaise
1 tablespoon commercial pesto
2 slices (2 ounces, eac) sourdough bread, toasted
2 thin slices (1 ounce, each) ham
4 slices (1/4-inch-thick) tomato
2 slices (1 ounce, each) part-skim mozzarella
cheese
Freshly ground black pepper

Directions.
1. Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp- tender.

2. Preheat broiler.

3. Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices, and 1 cheese slice. Place on a baking sheet; broil 3 minutes or until cheese melts. Sprinkle with pepper. Yield: 2 servings (serving size: 1 sandwich).

Moroccan Chickpea and Vegetable Stew
1 tablespoon vegetable oil
2 cups (1/2-inch) cubed zucchini
1 cup chopped onion
1/2 cup chopped carrot
1 tablespoon bottled minced garlic
1 cup fat-free, less-sodium chicken broth
2 tablespoons raisins
1-1/4 teaspoons ground ginger
1-1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (15-1/2-ounce) cans chickpeas (garbanzo beans), drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1-1/2 cups water
1 cup uncooked couscous


INSTRUCTIONS
Prep Time: 15 minutes
Cooking Time: 14 minutes

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.


While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.


Serve the stew over couscous.

YIELD: Yield: 6 servings (serving size: 1 cup stew and 1/2 cup couscous).



NUTRITIONAL INFO
calories: 344 carbohydrates: 62.3 g cholesterol: 0 fat: 5.4 g sodium: 487 mg protein: 15 g calcium: 95 mg iron: 4.5 mg fiber: 5.7 g

Baked Snapper with Chipotle Butter
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspon black pepper
4 (6 oz) red snapper or other firm whitefish fillets
Cooking spray
1 tablespoon butter, softened
1 canned chipotle chile in adobo sauce, finely minced
Lemon wedges

Preheat oven to 400 degrees. Combine first 4 ingredients; sprinkle evenly over fish. Place fish on a baking sheet coated with cooking spray; bake 15 minutes or until fish flakes easily when tested with a fork. While fish bakes, combine butter and chile. Spread butter mixture evenly over fish. Serve with lemon wedges. Yield: 4 servings (serving size: 1 snapper fillet).

Calories 203 (24% from fat); Fat 5.4 g (sat 2.3g, mono 1.3g, poly 0.9g); Protein 35.2g; Carb 1.6g; Fiber 0.4g; Chol 71mg; Iron 0.5mg; Sodium 317mg; Calc 63mg.

Orecchiette with Sausage, Peppers and Feta
8ounces uncooked orecchiette pasta
1 tsp oil
3 cups (1/2 inch thick)slices red bell pepper, each cut in half crosswise
1/2 tsp salt, divided
8 ounces of turkey italian sausage
1 tsp dried oregano
1 garlic clove, minced
3/4 cup (3ounces)crumbled feta cheese
1/4 cup sliced kalamata olives
1/4 tsp freshly ground black pepper

cook the orecchiette according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat oil in a large skillet over medium-high heat. Add the bell pepper and 1/4 tsp salt; saute 2 minutes.
Remove casings from the sausage. Add the sausage, oregano, and garlic to pan, cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, 1/4 tsp salt, cheese, olives, and black pepper, cook for 2 minutes or until thoroughly heated, stirring frequently. Yield 4 servings (serving size 1.5 cups)
Cal 393, fat 12.8, protein 21.6, carb 48.6

Spinach Calzones with Blue Cheese
INGREDIENTS
1 (10-ounce) can refrigerated pizza crust
Cooking spray
4 garlic cloves, minced
4 cups spinach leaves
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1-1/3 cups sliced cremini or button mushrooms
3/4 cup (3 ounces) crumbled blue cheese


INSTRUCTIONS

Preheat oven to 425 degrees.

Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425 degrees for 12 minutes or until golden.



YIELD: 4 servings (serving size: 1 calzone)
PREPARATION TIME:23 minutes
COOKING TIME: 12 minutes

NUTRITIONAL INFO
Calories: 297 carbohydrates: 40.7 g cholesterol: 16 mg fat: 9.1 g sodium: 818 mg protein: 13.4 g calcium: 180 mg iron: 3.8 mg fiber: 5.1 g

Rice Noodles with Tofu and Bok Choy
INGREDIENTS
1 (6-ounce) package rice noodles
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh cilantro

INSTRUCTIONS

1. Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; saute 2 minutes. Add bok choy; saute 1 minute. Add tofu and garlic; saute 2 minutes. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.



YIELD: 4 servings (serving size: 2 cups)

NUTRITIONAL INFO
CALORIES 281 (17 percent from fat); FAT 5.2g (sat 0.8g, mono 0.9g, poly 2.3g); PROTEIN 12.9g; CARB 46.7g; FIBER 4.2g; CHOL 0mg; IRON 3.8mg; SODIUM 575mg; CALC 190mg

Blackened-Portobello Mushroom Salad
INGREDIENTS
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup tomato juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons stone-ground mustard
1/4 teaspoon coarsely ground pepper
4 (4-ounce) portobello mushroom caps (about 5 inches wide)
1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)
2 teaspoons olive oil
Cooking spray
16 cups gourmet salad greens
1 large tomato, cut into 8 wedges
1/2 cup thinly sliced red onion, separated into rings
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup (1 ounce) crumbled blue cheese

INSTRUCTIONS

1. Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.

2. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.

3. Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.



YIELD: 4 servings

NUTRITIONAL INFO
CALORIES 260 (37% from fat); FAT 10.7g (sat 2.4g, mono 5.2g, poly 1.7g); PROTEIN 12.8g; CARB 31.4g; FIBER 7.7g; CHOL 5mg; IRON 5.4mg; SODIUM 669mg; CALC 165mg

I probably have more, but I don't want to go overboard! :p

[Ohioan]

Why not make a big pot of BEANS over the weekend, and divide them up into meal-sized portions for later in the week? You can also freeze a portion or two for emergencies later on. Then, when you're ready to cook, all you have to do is reheat the beans with whatever flavors you feel like having: Mexican, Italian, Cajun, Greek, Hungarian, Lebanese, Korean, etc.

Beans can actually be the same kind of canvas for flavor-painting as chicken or fish. But the beans keep longer in the fridge!:)

Cheers,
Phoebe