Quick & Easy

Apricot-Glazed Pork Tenderloin (Quick Fix Meals)

Posted on February 17, 2009. Filed under: Asian, Pork, Quick & Easy |

1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds

Salt

Ground black pepper

2 teaspoons sesame oil

1 1/4 cups apricot preserves

1/4 cup tamari sauce

1 tablespoon chopped pickled ginger

Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

Source

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Chicken Creole

Posted on January 12, 2009. Filed under: Chicken, Quick & Easy, Reviewed |

20-MINUTE CHICKEN CREOLE

This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.

as needed nonstick cooking spray
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 can (14 oz) tomatoes, cut up**
1 C low-sodium chili sauce
1-1/2 C green peppers, chopped (1 large)
1/2 C celery, chopped
1/4 C onion, chopped
2 cloves minced garlic
1 Tbsp fresh basil or 1 tsp dried
1 Tbsp fresh parsley or 1 tsp dried
1/4 tsp crushed red pepper
1/4 tsp salt
  1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
  2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
  3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
  4. Serve over hot cooked rice or whole wheat pasta.
* You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.

Yield: 4 servings–Serving Size: 1-1/2 cup

Source

TO sub for 1 cup chili sauce:  1 cup tomato sauce, dash apple cider vinegar, dash EACH sugar, allspice, cayenne.  Double onion called for in recipe.

Review:  this was not all that great.  Don’t bother making it again.

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Risotto with Edamame, Lemon Zest & Tarragon

Posted on June 19, 2008. Filed under: Meatless, Quick & Easy, Side Dish |

Risotto With Edamame, Lemon Zest, and Tarragon

writeDinnerTonight();

2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped
1 cup grated Parmesan
Kosher salt and pepper


Heat the oil in a large saucepan over medium heat.

Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.

Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.

Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon into individual bowls and top with the remaining Parmesan.

Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Yield: Makes 4 servings

writeNutrient();NUTRITION PER SERVING
CALORIES 656(26% from fat); FAT 19g (sat 6g); CHOLESTEROL 26mg; CARBOHYDRATE 87g; SODIUM 903mg; PROTEIN 33g; FIBER 8g; SUGAR 5g

Kate Merker
writePublicationAppearance();Real Simple, MAY 2008

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Zesty Corn Quesadillas and Spinach Salad

Posted on June 16, 2008. Filed under: Main Dish, Meatless, Quick & Easy, Salads, Sandwiches |

Zesty Corn Quesadillas


Prep Time: 10  Minutes
Cooking Time: 15  Minutes
Servings: 4

Nutritional Information

Per Serving

Calories:300
Total Fat:13 g
Saturated Fat:6 g
Cholesterol:25 mg
Sodium:530 mg
Carbohydrates:34 g
Fiber:3 g
Protein:12 g
% Daily Value
Vitamin A:4 %
Vitamin C:6 %
Calcium:25 %
Iron:10 %
Ingredients

Ingredients

  • 4  (7 to 8 –inch) tortillas
  • 1  cup low-fat Monterey Jack cheese, shredded
  • 1  cup DEL MONTE® Whole Kernel White Sweet Corn
  • 1/4  cup salsa
  • 1  Tbsp cilantro, chopped
  • 3  cups baby spinach leaves, washed
  • 2  cups DEL MONTE® Mandarin Orange Segments
  • 1/2  cup red onion, chopped
  • 2  Tbsp olive oil
  • 2  Tbsp white wine vinegar
Directions

Directions

  1. Heat a 10-inch ungreased skillet over medium heat. Place one tortilla into skillet and cook until starting to brown; turn
  2. Fill one side of tortilla with ¼ cup cheese, ¼ cup corn, 1 tablespoon salsa and some cilantro. Fold other half over cheese mixture. Continue cooking until golden brown and cheese is melted.
  3. Combine spinach, oranges and red onion in bowl. Combine oil, vinegar and reserved syrup. Toss dressing with salad.

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Cashew Lime Chicken (Quick Fix Meals)

Posted on June 25, 2007. Filed under: Asian, Chicken, Main Dish, Quick & Easy, Reviewed |

(From Quick Fix Meals by Robin Miller)

1 cup rice, cooked
1 tsp peanut oil
1 tbsp peeled and minced ginger
3 cloves garlic, minced
1 1/4 lbs chicken, in bitesized pieces
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1/4 cup hoisin sauce
1 tbsp lime juice
1 tsp finely grated lime zest
1 cup cashew pieces

Heat oil over medium-high heat. Add ginger and garlic and cook, stirring, one minute.
Add chicken and cook until browned on all sides, about 5 minutes.
Add salt and pepper and stir.
Add broth, hoisin, and lime, stir and bring to simmer.
Partially cover the man and simmer until chicken is cooked through and sauce slightly thickens, about 8-10 minutes.

*You can cool this and refrigerate up to three days.

Serve chicken over rice and top with cashews.

NOTE:  Sauce never did thicken up.  Next time add a cornstarch slurry.

Cooks faster than the rice!  Great quick dinner.

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….

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