Dinner Recipes

 

"30 Minute Pork Meals"

 

Coca-Cola Chicken with Herbed Potatoes

Coca-Cola Chicken

Ingredients:

4 skinless boneless chicken breast halves, flattened to ¼ inch thickness
1 12-ounce can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce

Directions:
1. Place all ingredients in a medium saucepan and bring to a boil.
2. Cover and turn heat to medium.
3. Cook for 20 minutes, stirring occasionally.
4. Uncover, and cook an additional 10 minutes until done. Serves 4.

Herbed Potatoes Recipe

Ingredients:

3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
celery salt, to taste
garlic salt, to taste

Directions:

1. Preheat oven to 450 degrees F.
2. Cut the unpeeled potatoes into 1/4 inch slices.
3. Place the potato slices on well greased shallow baking pans.
4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.
5. Brush the potato slices with oil and a sprinkle with the herb mixture.
6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
7. Sprinkle with combined salts and serve. Serves 4.

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Skillet Chicken Mac and Cheese

Ingredients:

1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 teaspoon olive oil
1 (8 ounce) package elbow macaroni
2 ½ cups chicken broth
1 cup chopped zucchini
½ cup chopped onion
1 teaspoon dried oregano
1 can (14½ ounce) Italian stewed tomatoes
½ cup mild cheddar cheese

Directions:

1.  In a large skillet, cook chicken in oil over medium-high heat until no longer pink.
2.  Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet.
3.  Bring to a boil.  Reduce heat, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.
4.  Stir in tomatoes and cheddar cheese.
5.  Cook and stir for 3 to 4 minutes or until heated through.  Makes 6 servings.

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Mexican Lasagna Recipe

Ingredients:

3 Tablespoons olive oil
2 pounds ground chicken breast
2 Tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn 
salt
8 (8 inch) soft corn or flour tortillas
2 1/2 cups shredded Cheddar cheese
sliced black olives for topping

Directions:

1.  Preheat oven to 425 degrees F.
2.  Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.
3.  Add ground chicken and season with chili powder and cumin. Brown the meat (about 5 minutes).
4.  Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.
5.  Coat a shallow baking dish with remaining Tablespoon of olive oil.
6. Cut the tortillas in quarters for easy layering.
7. Start with a layer of the meat mixture, then layer with tortillas and then cheese.Repeat for a second layer, ending with cheese.
8. Bake lasagna 12 to 15 minutes until cheese is slightly browned.
9. Remove from oven, top with sliced black olives and serve.

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"30 Minute Pork Meals"

Meat and Cheese Stromboli

Ingredients:

16 ounce loaf frozen bread dough, thawed and halved
¼ cup cooked ham, chopped
¼ cup Canadian bacon, chopped
¼ cup pepperoni, chopped
¼ cup sliced black olives
¼ cup onion, chopped
¼ cup sliced mushrooms
pepper to taste
8 ounce package shredded mozzarella cheese
26 ounce jar spaghetti sauce

Directions:

1. Pat half of the dough onto a lightly greased 15x10 jellyroll pan.
2. Arrange half of all the ingredients except sauce down the center of dough.
3. Bring each long edge of dough to the center; press together to seal.
4. Repeat with remaining dough and ingredients on a second lightly greased jellyroll pan.
5. Bake at 375 degrees F for 20 minutes, or until lightly golden. Slice and serve with warmed spaghetti sauce. Serves 12.

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Pizza Casserole Recipe

Ingredients:

6 ounce package shell macaroni, cooked
8 ounce jar pizza sauce
8 ounce carton cottage cheese
4 ounce package shredded mozzarella cheese
4 ounce package sliced pepperoni, halved
½ cup onion, chopped
½ teaspoon dried basil
1 Tablespoon grated Parmesan cheese

Directions:

1. In a 2 quart microwave-safe dish, combine all ingredients except Parmesan cheese. Blend well.
2. Sprinkle Parmesan cheese over top, cover and microwave on high for 7 to 9 minutes. Makes 4 servings.

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Pizza Pasta with the Works

Ingredients:

1 medium green pepper, cut into a 2" long strips (about 1½ cups)
½ Cup thinly sliced pepperoni
2 cups spaghetti sauce
1/3 cup pitted ripe olives, cut in half
3 cups rotini pasta, cooked and drained
1 cup shredded mozzarella cheese (4 ounces)
Grated parmesan cheese

Directions:
1. Cook the pepper and pepperoni in a 10-inch skillet over medium heat until the pepper is tender crisp, stirring often.
2. Stir the spaghetti sauce and olives into the skillet. Heat to a boil.
3. Reduce the heat to low. Cover and cook for 10 minutes.
4. Stir in the pasta in mozzarella cheese. Serve with Parmesan cheese sprinkled on top. Makes 4 servings.

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Cranberry Orange Pork and Cinnamon Applesauce

Ingredients:

1 pork tenderloin (1 pound)
1 Tablespoon olive oil
½ cup beef broth, divided
2 Tablespoons dried cranberries
1½ teaspoons Dijon mustard
1 teaspoon cornstarch
1 Tablespoon orange juice concentrate

Directions:

1. Cut tenderloin into 12 slices, flatten to ¼ inch thickness.
2. In a large skillet, brown pork on both sides over medium heat and oil.
3. Add ¼ cup beef broth, reduce heat. Cover and simmer for 5 to 10 minutes or until meat is no longer pink.
4. Remove meat to a serving dish and keep warm.
5. In the same skillet, add the cranberries, mustard and remaining broth.
6. Combine cornstarch and orange juice concentrate. Whisk until smooth.
7. Gradually add orange juice mixture to broth mixture. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened.
8. Serve with pork. Serve applesauce, sprinkle with cinnamon on the side. Makes 4 servings.

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Tex-Mex Fiesta Skillet

Ingredients:

8 ounces ground pork
4 ounces uncooked chorizo sausage
1 (10 ounce) can diced tomatoes and green Chile peppers, undrained
1 cup frozen whole kernel corn
¾ cup water
1 small red sweet pepper, chopped
1 cup instant rice
½ cup shredded cheddar cheese (2 ounces)
flour tortillas, warmed
sour cream

Directions:

1. In a large skillet cook pork and sausage until brown. Drain.
2. Stir up undrained tomatoes, corn, water, and sweet pepper into pork mixture in skillet.
3. Bring to boiling.
4. Stir uncooked rice into meat mixture in skillet. Remove from heat.
5. Top with cheese, cover and let stand about 5 minutes or until rice is tender.
6. Serve in flour tortillas and top with sour cream.

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"30 Minute Beef Meals"

 

Skillet Garlic Meatball Dinner

Ingredients:

1 pound lean ground beef
1 large egg
¼ cup seasoned dry bread crumbs
3 Tablespoons grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 (10 ounce) package frozen cut green beans, thawed
1 (15 ounce) can small white potatoes, drained and quartered
1 (14½ ounce) can stewed tomatoes
4 garlic cloves, minced

Directions:

1. In a medium bowl mix the beef, egg, bread crumbs, cheese, salt, and pepper.
2. Form the mixture into 16 meatballs.
3. In a large, deep nonstick skillet, brown the meatballs over medium-high heat, turning occasionally, for 3 minutes.
4. Add the green beans, potatoes, tomatoes, and garlic.
5. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally until the green beans are tender and the meatballs are cooked through. Serves 4.

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Beef and Mushroom Stir-Fry

Ingredients:

¾ pound flank steak
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 large carrots
½ pound small mushrooms
1 bunch scallions (about 6)
1/3 cup beef broth
3 drops hot pepper sauce
¼ teaspoon black pepper
2 Tablespoons vegetable oil
2 cloves garlic, minced
3 quarter-size slices (¼ inch thick) fresh ginger, unpeeled
3 Tablespoons chopped cilantro (optional)

Directions:

1. Cut the steak into 2 inch wide strips. Then cut each strip across the grain into ¼ inch thick slices.
2. In a medium bowl, combine the steak with 1 Tablespoon of the soy sauce and the cornstarch. Stir to coat steak and set aside.
3. Cut the carrots on the diagonal into ¼ inch thick slices. Cut the scallions into 2-inch lengths.
4. In a small bowl, combine the broth, remaining 1 Tablespoon soy sauce, hot pepper sauce and black pepper.
5. In a large skillet or wok, warm 1 Tablespoon of the oil over medium-high heat until hot but not smoking.
6. Add scallions, garlic, and ginger. Stir fry for few seconds.
7. Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5 minutes.
8. Remove the vegetables to a plate and cover loosely keep warm.
9. Add the remaining 1 Tablespoon oil to the skillet and warm over medium-high heat.
10. Add the steak and the marinade in stir fry until steak is browned, but still slightly pink in the center, 2 to 3 minutes.
11. Return the vegetables to skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
12. Cook, stirring constantly, until vegetables are tender and the beef is cooked through, 2 to 3 minutes longer. Stir in the cilantro, if using, and serve hot. Makes 4 servings.

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"30 Minute Pasta & Seafood"

Lemon Pepper Fish with Steamed White Rice

Ingredients:

1 pound frozen cod, thawed
16 ounce package frozen stir-fry vegetables
Salt to taste
1 teaspoon lemon-pepper
1 teaspoon dried rosemary
1 cup tomato juice
2½ Tablespoons grated Parmesan cheese

Directions:
1. Line a 13x9 baking dish with aluminum foil.
2. Place cod in dish and cover with vegetables. Season with salt, lemon-pepper and rosemary.
3. Pour tomato juice over everything, sprinkle With Parmesan cheese.
4. Bake at 400 degrees F for 20 to 25 minutes or until fish flakes and vegetables are tender.
5. Serve with steamed white rice. Makes 4 servings.

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Skillet Homestyle Macaroni and Cheese

Ingredients:

3½ cups water
1 (12 ounce) can evaporated milk
12 ounces elbow macaroni (3 cups)
salt and pepper
1 teaspoon cornstarch
½ teaspoon dry mustard
¼ teaspoon Tabasco sauce
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
3 Tablespoons unsalted butter

Directions:
1. Bring water, 1 cup of the evaporated milk, macaroni, and ½ teaspoon salt to a simmer in a 12 inch nonstick skillet over high heat, stirring often, until macaroni is tender (8 to 10 minutes).
2. Whisk remaining ½ cup evaporated milk, cornstarch, mustard, and Tabasco sauce together. Stir into skillet.
3. Continue to simmer until slightly thickened, about 1 minute.
4. Remove from heat. Stir in cheeses, ½ cup at a time, adding additional water as needed for smooth sauce.
5. Stir in butter and season with salt and pepper to taste. Makes 4 servings.

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Italian Pasta Primavera

Ingredients:

1 (16 ounce) package dried fusilli
8 ounces broccoli florets(about 2 cups)
8 ounces cauliflower florets (about 2 cups)
1½ cups milk
3 Tablespoons flour
1 teaspoon salt
¼ teaspoon black pepper
1 cup grated Parmesan cheese
¼ cup oil packed dried tomatoes, well drained and chopped

Directions:
1. In a 4 to 6 quart pot, cook pasta according to package directions, adding broccoli and cauliflower the last 4 to 5 minutes of cooking time. Drain and return to pot.
2. Meanwhile, in a medium microwave safe mixing bowl whisk together the milk, flour, salt and pepper.
3. Microwave on 100% power (high) for 3 to 4 minutes, stirring every 30 seconds until thickened.
4. Add the milk mixture, Parmesan cheese, and dried tomatoes to cooked pasta in pot. Stir gently to combine. Makes 6 servings.

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Quick Cheesy Macaroni

Ingredients:

8 ounces dried penne pasta
2 cups loose-pack frozen cauliflower, broccoli, and carrots
1 (10 ounce) container refrigerated Alfredo pasta sauce
¼ cup milk
1 cup shredded cheddar cheese (4 ounces)
½ cup finely shredded Parmesan cheese
¼ cup chopped walnuts, toasted

Directions:

1. In a 4 quart pot, cook pasta according to package directions, adding frozen vegetables for the last 4 minutes of cooking. Drain well.
2. Return pasta to pot, cover and keep warm.
3. Meanwhile, in a medium saucepan combine Alfredo sauce and milk; heat and stir just until bubbly.
4. Gradually add cheddar and Parmesan cheeses, stirring until melted. Add cheese mixture to pasta mixture in pot, stir to coat.
5. Heat through. Top with toasted walnuts. Makes 4 servings.

 

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Quick Cheesy Macaroni

Ingredients:

8 ounces dried penne pasta
2 cups loose-pack frozen cauliflower, broccoli, and carrots
1 (10 ounce) container refrigerated Alfredo pasta sauce
¼ cup milk
1 cup shredded cheddar cheese (4 ounces)
½ cup finely shredded Parmesan cheese
¼ cup chopped walnuts, toasted

Directions:
1. In a 4 quart pot, cook pasta according to package directions, adding frozen vegetables for the last 4 minutes of cooking. Drain well.
2. Return pasta to pot, cover and keep warm.
3. Meanwhile, in a medium saucepan combine Alfredo sauce and milk; heat and stir just until bubbly.
4. Gradually add cheddar and Parmesan cheeses, stirring until melted. Add cheese mixture to pasta mixture in pot, stir to coat.
5. Heat through. Top with toasted walnuts. Makes 4 servings.

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Curried Shrimp and Rice

Ingredients:

1 Tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 cup long-grain white rice
2 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds large shrimp, peeled and deveined
additional 1/2 teaspoon salt and 1/4 teaspoon pepper
1/2 cup fresh basil, finely chopped

Directions:

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook, stirring occasionally, until soft (about 6 to 8 minutes).
3. Add the garlic and curry powder and cook for 2 minutes, stirring often.
4. Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil.
5. Reduce heat to medium-low, cover, and simmer for 15 minutes.
6. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and place them in the skillet, covering them in the partially cooked rice.
7. Cover and cook until the shrimp are fully cooked, about 4 to 5 minutes. Add the basil, mix well and serve.