Thursday, July 25, 2013

Easy Dinner Recipes (Slowcooker Recipes too!)

I have been looking for new recipes for yummy (but easy dinners.) Here are a few I found on Parents.Com
Enjoy!

Vegetarian Mexican Lasagna

Vegetarian Mexican Lasagna
Servings: 8 Prep 15 mins Slow Cook  3 1/2 hours on HIGH or 6 hours on LOW, plus 30 minutes

Ingredients

  • 1 head cauliflower, cored
  • 3 plum tomatoes, chopped
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 cup  frozen corn
  • 1/3 cup  chopped cilantro
  • 2 teaspoons  chili powder
  • 2 teaspoons  ground cumin
  • 3 1/2 cups  shredded Monterey Jack cheese
  • 1 jar (16 ounces) tomatillo salsa
  • 6 fajita-size flour tortillas
  • Sour cream (optional)

Make It

1. Cut cauliflower into florets and slice them into 1/2-inch-thick slices (you should have about 6 cups). Place cauliflower, tomatoes, beans, corn and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.
2. Coat inside of oval slow cooker bowl with nonstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.
3. Cover and cook on HIGH for 3 hours or LOW for 5 1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese has melted. Let sit for 10 minutes, then serve with sour cream, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal.(kcal): 362, Fat, total(g): 18, chol.(mg): 44, sat. fat(g): 10, carb.(g): 30, fiber(g): 6, pro.(g): 19, sodium(mg): 1011, Percent Daily Values are based on a 2,000 calorie diet.




Sausage and Peppers

Sausage and Peppers
Servings: 6 Prep 10 mins Slow Cook 6 hrs  (low) or 3 hours (high) Cook 1 min Broil 2 mins

Ingredients

  • 1 large red sweet pepper, seeded and sliced
  • 1 large green sweet pepper, seeded and sliced
  • 1 large red sweet pepper, seeded and sliced
  • 1 large yellow sweet pepper, seeded and sliced
  • 1 large onion, cut into wedges
  • 1 20 ounce package hot or sweet Italian turkey sausages
  • 1/4 cup  red wine vinegar
  • 1/2 teaspoon  dried thyme
  • 1/2 teaspoon  black pepper
  • 1 1/2 tablespoons  cornstarch mixed with 2 tablespoons water
  • 1 tablespoon  grainy mustard
  • 6 multigrain submarine or hoagie rolls (about 3 ounces each)

Make It

1. Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5- to 6-quart slow cooker.
2. Cook on HIGH for 3 hours or LOW for 6 hours. Use a slotted spoon to remove peppers and sausages from slow cooker; set aside and keep warm.
3. Heat broiler. Pour liquid from slow cooker into a small saucepan. Whisk in cornstarch mixture and mustard. Bring to a boil; boil 1 minute or until thickened.
4. Meanwhile, slice rolls almost all the way through lengthwise. Place on a baking sheet, cut-side up, on top rack under broiler for 1 to 2 minutes or until toasted. Cut sausages diagonally into 1/2-inch-thick slices and stir back into pepper mixture. Place a scant 1 cup sausage mixture on each roll. Drizzle each sandwich with a generous 2 tablespoons sauce, reserving remaining sauce for dipping. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal.(kcal): 470, Fat, total(g): 15, chol.(mg): 56, sat. fat(g): 6, carb.(g): 55, fiber(g): 6, pro.(g): 28, sodium(mg): 1063, Percent Daily Values are based on a 2,000 calorie diet.


Steak and Cheese Melt Pizza

Steak and Cheese Melt Pizza
Servings: 6 Prep 10 mins Cook 10 mins Broil 5 mins
Mom Approved Quick and Easy
Rated : Not yet rated
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Ingredients

  • 1 tablespoon  vegetable oil
  • 2 large red onions (about 1 pound total), thinly sliced
  • 1 1/4 teaspoons  Montreal steak seasoning
  • 2 boneless beef strip steaks (about 5 ounces each), 1/2 to 3/4 inch thick
  • 1 large (14 ounces) baked pizza crust (such as Boboli)
  • 2 tablespoons  deli-style mustard
  • 1 cup  shredded mild Cheddar cheese (4 ounces)
  • 1 cup  shredded provolone cheese (4 ounces)

Make It

1. Heat broiler. Coat broiler pan with nonstick cooking spray.
2. In nonstick skillet, heat oil over medium heat. Add onions and 1/2 teaspoon steak seasoning. Cook about 10 minutes or until translucent and lightly browned, stirring occasionally.
3. While onions are cooking, season steaks with remaining 3/4 teaspoon steak seasoning. Broil for 2 minutes per side. Remove from broiler and slice thinly against the grain.
4. Place pizza crust on the broiler pan and spread with mustard. Sprinkle half of the Cheddar and provolone over the top; top with sliced steak and onions. Sprinkle remaining cheeses over steak. Broil about 1 minute or until cheese melts and steak is heated.
5. Remove to cutting board and cut into six slices.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal.(kcal): 490, Fat, total(g): 23, chol.(mg): 79, sat. fat(g): 10, carb.(g): 35, fiber(g): 3, pro.(g): 34, sodium(mg): 849, Percent Daily Values are based on a 2,000 calorie diet.


Bean and Cheese Enchiladas

Bean and Cheese Enchiladas
Yield: 8 enchiladas Prep 10 mins Bake 375°F 15 min

Ingredients

  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 4 ounce can diced green chile peppers, drained
  • 1/2 cup  frozen whole kernel corn, thawed
  • 1 teaspoon  chili powder
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground cumin
  • 2 cups  shredded pepper-Jack cheese (10 ounces)
  • 1 can (10 ounces) hot enchilada sauce
  • 1 can (10 ounces) mild enchilada sauce
  • 8 6 1/2inches  fajita-size flour tortillas
  • Fresh cilantro sprigs, for garnish (optional)

Make It

1. Heat oven to 375 F. In large bowl, mix beans, chile peppers, corn, chili powder, salt and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese.
2. In medium-size bowl, stir together two cans enchilada sauce. Stir 1 cup of the enchilada sauce into bean mixture.
3. Spread 1/4 cup of the remaining enchilada sauce in 13x9x2-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon 1/4 cup of the bean mixture in center on sauced side; roll up. Place enchilada in baking dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese.
4. Bake at 375 F for 15 minutes. If desired, garnish with cilantro.

Nutrition Facts

Amount Per Serving: cal.(kcal): 352, Fat, total(g): 23, chol.(mg): 64, sat. fat(g): 12, carb.(g): 22, fiber(g): 3, pro.(g): 15, sodium(mg): 672, Percent Daily Values are based on a 2,000 calorie diet

 

Italian Tomato & Antipasto Salad

Italian Tomato & Antipasto Salad
Servings: 4 Prep 20 mins Chill 1 hr

Ingredients

  • 1 1/2 pounds  ripe plum tomatoes (about 6), cored and cut into bite-size pieces
  • 4 tablespoons  Italian dressing (such as Wish-Bone)
  • 3 hot cherry peppers, seeds removed, chopped
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1 head red leafy lettuce, rinsed and patted dry
  • 2 ounces  Genoa salami, cut into ribbons
  • 2 ounces  spicy Italian ham (capicola) cut into thin ribbons
  • 1/4 pound  fresh mozzarella, cut into bite-size pieces, or bocconcini, halved
  • 8 pitted kalamata olives, coarsely chopped
  • Additional Italian dressing (optional)

Make It

1. In a large bowl, mix together the tomatoes, Italian dressing, cherry peppers, garlic, salt and pepper. Cover and refrigerate for 1 hour.
2. Arrange the lettuce leaves on a large serving platter. Spoon the tomato salad and any accumulated liquid over the lettuce. Scatter the salami, ham, mozzarella and olives over the tomatoes.
3. Serve immediately with additional Italian dressing on the side, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 263, Fat, total(g): 18, chol.(mg): 44, sat. fat(g): 7, carb.(g): 13, fiber(g): 2, pro.(g): 14, sodium(mg): 1193, Percent Daily Values are based on a 2,000 calorie diet.



No-Cook Asian Chicken Wraps

No-Cook Asian Chicken Wraps
Servings: 4 Yield: 4 wraps Prep 15 mins

Ingredients

  • 1/2 cup  creamy peanut butter
  • 1/2 cup  warm water
  • 2 tablespoons  reduced-sodium soy sauce
  • 2 tablespoons  rice wine vinegar
  • 1 clove garlic, finely chopped
  • 1 scallion, chopped
  • 1/2 rotisserie chicken, shredded (about 2-1/2 cups), from a 3-pound chicken
  • 4 rectangular wraps or large tortillas
  • 1/2 sweet red pepper, cored, seeds removed and thinly sliced
  • 1/2 large cucumber, peeled, halved lengthwise and thinly sliced
  • 1 cup  mung bean sprouts

Make It

1. In large bowl, whisk together the peanut butter, warm water, soy sauce and vinegar until smooth. Stir in the garlic and scallion. Add chicken and stir until coated.
2. Place one wrap or tortilla on a flat work surface. Scatter one-fourth each of chicken, red pepper, cucumber and bean sprouts over the top. Tightly roll up from one narrow end. Cut in half on the bias. Repeat with the remaining ingredients to make 4 wraps.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 322, Fat, total(g): 19, chol.(mg): 4, sat. fat(g): 4, carb.(g): 27, fiber(g): 4, pro.(g): 15, sodium(mg): 767, Percent Daily Values are based on a 2,000 calorie diet.



Spicy Chicken Tacos

Spicy Chicken Tacos
Servings: 4 Prep 15 mins Cook 1 min

Ingredients

  • 1 1/2 cups  shredded chicken breast (from a rotisserie chicken)
  • 1 chipotle chile in adobo (from a 7-ounce can), chopped, plus
  • 1 tablespoon  adobo sauce
  • 1/3 cup  light mayonnaise
  • 8 taco shells
  • 1/4 cup  Mexican-blend shredded cheese
  • 1/2 cup  chopped lettuce
  • 1 plum tomato, chopped
  • 2 scallions, sliced

Make It

1. Warm chicken in microwave on high for 1 minute. Mix together with chipotle chile, adobo sauce and mayonnaise.
2. Place 2 to 3 tablespoons of chicken mixture in each taco shell and divide cheese, lettuce, tomato and scallions among tacos. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 320, Fat, total(g): 18, chol.(mg): 51, sat. fat(g): 3, carb.(g): 24, fiber(g): 3, pro.(g): 18, sodium(mg): 447, Percent Daily Values are based on a 2,000 calorie diet.

Spinach Salad with Chicken

Spinach Salad with Chicken
Servings: 4 Prep 15 mins Microwave  30 seconds

Ingredients

  • 2 tablespoons  red-wine vinegar
  • 1 teaspoon  brown mustard
  • 1/2 teaspoon  lemon-pepper seasoning
  • 5 tablespoons  extra-virgin olive oil
  • 2 bags (6 ounces) baby spinach
  • 1 cup  sliced mushrooms (about 4 ounces)
  • 1/2 medium red onion, halved and thinly sliced
  • 1/2 rotisserie chicken, shredded (about 2-1/2 cups), from a 3-pound chicken
  • 10 slices fully cooked microwavable bacon

Make It

1. In a small bowl, whisk together the vinegar, mustard and lemon-pepper. Slowly drizzle in the olive oil, whisking continuously. Set aside.
2. In a large bowl, mix together the spinach, mushrooms and onion. Toss with the dressing. Add in the shredded chicken.
3. Microwave the bacon following package directions, about 30 seconds. Crumble and sprinkle over salad. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 410, Fat, total(g): 26, chol.(mg): 84, sat. fat(g): 5, carb.(g): 13, fiber(g): 5, pro.(g): 34, sodium(mg): 864, Percent Daily Values are based on a 2,000 calorie diet.


Cape Cod Turkey Pitas

Cape Cod Turkey Pitas
Servings: 8 Yield: 8 pitas Prep 10 mins Chill 1 hr

Ingredients

  • 1 slice deli smoked turkey, cut 3/4-inch thick (about 1 pound)
  • 1/2 cup  light ranch dressing
  • 1/3 cup  sliced, blanched almonds
  • 1/3 cup  Craisins, coarsely chopped
  • 2 scallions, chopped
  • 8 small pitas, about 1 ounce each (such as Toufayan Bakeries Pitettes)

Make It

1. Cut the turkey into 1/4-inch cubes.
2. In a large bowl, mix together the turkey, dressing, almonds, Craisins and scallions. Cover and refrigerate for 1 hour.
3. To serve, cut open each pita about 1 inch from the top. Spoon a scant 1/2 cup of turkey mixture into each.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal.(kcal): 216, Fat, total(g): 8, chol.(mg): 30, sat. fat(g): 1, carb.(g): 25, fiber(g): 3, pro.(g): 14, sodium(mg): 794, Percent Daily Values are based on a 2,000 calorie diet.

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