Category Archives: Main Dish

Oven-Fried Tilapia with Warm Spinach Salad

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Oven Fried Tilapia

Oven Fried Tilapia

Fish of some sort is on the menu at least once a week around here, sometimes more often than that.  During the Lenten period especially, fish and seafood is attractively priced at the supermarket, so that is another reason why we have it more often.  One fish that we particularly like and is very easy to cook is tilapia.  It is mild flavored and can be enhanced by a variety of sauces or cooking methods.

This recipe is called oven fried, although there is no frying involved.  I think the meaning is that it will appear to be fried and have a nice crisp, crusty coating on it.  This is achieved by using panko crumbs and toasting them before dredging the tilapia with the seasoned crumbs.  The fish is tender and flaky inside the crust.

I usually serve this fish with rice or noodles and a salad. This time, however, I served it with my potato-fennel hash and a warm spinach salad that I think goes very well with this dish.  Nutritionally speaking this is a very low fat, potentially low carbohydrate (depending what you serve with it), and low calorie meal.

Potato-fennel hash.

Potato-fennel hash.

Warm Spinach Salad

Warm Spinach Salad

OVEN-FRIED TILAPIA

Yield:   4 servings

Ingredients:IMG_6997

  • 1 cup panko (Japanese breadcrumbs)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons water
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 4 tilapia fillets
  • 1/4 teaspoon salt
  • cooking spray
  • lemon wedges for serving

Directions:

1.  Preheat oven to 400*F.  Spray a baking dish with cooking spray.

2.  Place panko and next four ingredients (through pepper) in a large skillet;  cook over medium heat 3 minutes or until toasted, stirring frequently.

3.  Place panko mixture in a shallow dish.   Combine 2 Tbsp. water and egg in a shallow dish.  Place flour in another shallow dish.

4.  Season fish fillets by sprinkling with the salt.  Dredge fish in flour; dip in egg mixture, then place fish in panko mixture, turning to coat.

5.  Arrange in the prepared baking dish.  Bake at 400*F for 15 minutes or until it flakes easily and is done.  Serve with lemon wedges.

WARM SPINACH SALADIMG_7009

  • 6 cups baby spinach
  • 2 Tbsp. olive oil
  • 1 tsp. minced garlic
  • 1/2 cup grape tomatoes, halved
  • 2 Tbsp. cider vinegar
  • 1 tsp honey
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt

1.  Place the spinach leaves in a large bowl.

2.  Heat a small skillet over medium heat.  Add the olive oil and swirl to coat.  Add the minced garlic and grape tomatoes; cook 1 minute, stirring constantly . Add the cider vinegar, honey, black pepper and salt, stirring with a whisk.

Sauté tomatoes in oil and seasonings.

Sauté tomatoes in oil and seasonings.

3.  Pour vinegar mixture over spinach and toss to coat.  Serve while warm.

IMG_7013

 

SOURCE:    Cook Yourself  Thin

 

 

 

Chicken Cacciatore

Posted by deliciousonadollar in Main Dish, Soups and tagged with , , , ,
Chicken Cacciatore with Polenta

Chicken Cacciatore with Polenta

I love this meal served over polenta or pasta but I make it rather infrequently because it takes quite a bit of time to make.  Especially when you slow cook it the way I usually do. This past weekend I decided to try this recipe that is prepared using a slow-cooker.  By using boneless chicken thighs, the chicken doesn’t need all day to become falling apart tender.  A cooking time of 4 – 5 hours is perfect.

IMG_0273

Starting around noon, I browned the chicken as the recipe directs, made the sauce and put it all in the slow cooker and in about 4 hours it had reached saucy perfection, and the aroma in my kitchen was wonderful.  I continued with the “quick” approach and made instant polenta to serve the cacciatore over.  That  along with an inventive green salad and a glass of wine was a perfect ending to a busy weekend.

IMG_0275

When I make polenta I usually use Bob’s Red Mill Whole Grain Polenta which takes about 30 minutes to cook, and requires constant attention and stirring.  This time I opted for  Scalafani Instant Polenta, that cooks in only 3 minutes.  You still need to stir it constantly, but for a much shorter time.

IMG_0267

Hint:  when making polenta always use a long handled spoon ( wooden is best) for stirring, because as it thickens it will “pop” as it boils and can burn your hands. (Ask me how I know.)

CHICKEN CACCIATOREIMG_6903

Yield:   Serves 8

Ingredients:

  • 1/2 cup all-purpose flour
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 6 cloves garlic, minced
  • 1/2 cup dry red or white wine
  • 1/2 cup tomato puree ( 1 6-ounce can tomato paste)IMG_6906
  • 2 tablespoons capers
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
  • 1/4 cup chopped fresh parsley

Directions:

1.  Place flour in a shallow dish; dredge chicken in flour, shaking off excess.

2.  Heat a large skillet over medium-high heat.  Add oil; swirl to coat pan.  Add half of chicken; cook 4 minutes on each side or until browned.

Browning the chicken.

Browning the chicken.

Place chicken in a 6-quart electric slow cooker.  Repeat procedure with remaining chicken.  Reduce heat to medium.

3.  Add a drizzle more oil if necessary.  Add onion, bell pepper, and garlic, sauté 4 minutes.

Saute onions, pepper and garlic.

Saute onions, pepper and garlic.

Add wine and tomato puree, stirring to blend ingredients.

Add puree and wine.

Add puree and wine.

Bring to a simmer, adding diced tomatoes, capers, salt , peppers, and oregano.

Add tomatoes and seasonings.

Add tomatoes and seasonings.

Heat through.  Add to slow cooker, pouring over chicken.

4.  Cover and cook on LOW for 4 hours or until chicken is tender.  Sprinkle with parsley.

Slow-cooker chicken cacciatore.

Slow-cooker chicken cacciatore.

.Serve it over polenta or pasta.

Serve it over polenta or pasta.

IMG_0278

 

If you have leftovers, they can be easily transformed into soup:  Shred the chicken, and place in a pot with sauce.  Add unsalted chicken stock, diced zucchini, and diced carrots;  simmer until veggies are tender. Add in any leftover pasta at the end.  Serve with a little grated cheese on top.      One meal becomes two.  YUM!

SOURCE:   Cooking Light

 

Chili Mac

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Chili Mac

Chili Mac

Talk about the need for comfort foods…..it continues here in the Northeast where forecasters are predicting more snow.  A blizzard at sea they’re saying with howling winds and snow along the eastern seaboard and islands.  Oh, no!!  Is this an early April Fool’s Day joke??

Luckily I found this recipe to try and keep us warm.  It is just a little different from my usual way of making chili.  It uses ground turkey and includes macaroni, making a hearty, filling, family-friendly meal with enough to freeze for another meal if you want to.  You can crank up the heat with ground red pepper, or keep it mild if there are sensitive palates at your dinner table.

IMG_6928

Departing from my usual -make  half a recipe- I made the whole amount with the intent of freezing half of it.  This works well for a future meal when you  are in a hurry.  If you do plan to freeze part of it, be sure that the container you use fits in the freezer and also what you’ll be using to reheat it.  You can also  use a zip-lock bag and lay it flat in the freezer so it will stack nicely with other contents of the freezer.  Include the name of the dish, date made and frozen, and instructions for reheating.  Ideally use within 2 months to avoid freezer burn.  To reheat, first thaw somewhat in the microwave until its pliable,  then pour into a baking dish and bake for about 30 minutes to reheat.  Melt some grated cheddar cheese on top for a “just made” look that no-one would suspect had been frozen.

CHILI MAC

Yield:  Serves 8IMG_6921

Ingredients:

  • 12 ounces uncooked rotini, spiral macaroni, or wagon wheel pasta
  • 2 cups red kidney beans, rinsed and drained
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 tablespoons minced fresh garlic
  • 1 8-ounce package small mushrooms, chopped
  • 20 ounces ground turkey
  • 1 large green bell pepper, chopped
  • 4 teaspoons ground cumin

    All the seasonings

    All the seasonings

  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground black pepper
  • 1/4 to 1 teaspoon ground red pepper
  • 4 cups low-sodium marinara sauce
  • cooking spray
  • 1 cup shredded extra-sharp cheddar cheese

Instructions:

1.   Preheat oven to 350*F.  Spray a 2-quart baking dish with non-stick cooking spray and set aside.

2.  Cook pasta in boiling water until almost al dente.  Drain.  Combine pasta with beans in a large bowl.

3.  While pasta is cooking, heat a large skillet over medium heat.  Add oil to pan and swirl to coat.  Add onion, pepper, garlic and mushrooms.  Cook for about 8-10 minutes or until liquid almost evaporates.  Add to bowl with pasta and beans.

Sauté the vegetables.

Sauté the vegetables.

Add turkey, cook for 5 minutes or until done, stirring to crumble.

Cook the turkey, stirring to crumble.

Cook the turkey, stirring to crumble.

Add seasonings. (cumin through ground red pepper); Stir in marinara sauce.  Bring to a boil.

4.  Add marinara/turkey mixture to pasta and beans, toss to coat.  Pour desired amount into prepared baking dish.  Top evenly with grated cheddar cheese.

All mixed together.

All mixed together.

5.  Bake at 350*F for 10 minutes or until cheese melts.

IMG_6926

Freeze the remainder, as described above, for another meal.

IMG_6931

 

SOURCE:    Cooking Light

30-Minute Chicken Enchiladas

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Chicken Enchiladas

Chicken Enchiladas

This version of the well loved dish, chicken enchiladas, may be quick to make, but is no less delicious than its lengthy and more calorie laden name sake.  Some traditional chicken enchilada recipes can have more than 1000 calories per serving, while this one comes in at under 400 calories per serving.  Yikes!

The points of this recipe that I particularly liked include using part of a rotisserie chicken, instead of cooking chicken breasts for the filling.  You also make your own tomato-based enchilada sauce, so you can control the salt content, and the spiciness, and eliminate all other unnecessary ingredients.  If, like me, you have someone who loves extra spicy and someone who likes it mild, you can serve chopped jalapeños on the side, or some hot sauce.

IMG_6729

This recipe serves 6 with a serving size being two enchiladas and 1 tablespoon of sour cream weighing in at only 374 calories.  That seems like a great bargin to me.  I made half the recipe for two of us and got seven enchiladas.  The only change I made was to use flour tortillas instead of corn tortillas as we like them better,  and I sprinkled on dried cilantro since I couldn’t get fresh cilantro.

30-MINUTE CHICKEN ENCHILADAS

Yield:   Serves 6

Ingredients:

Have all ingredients laid out before starting to put it all together.

Have all ingredients laid out before starting to put it all together.

  • 1 cup chopped onions
  • 1 cup unsalted chicken stock
  • 1 Tablespoons all-purpose flour
  • 1  1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1  (15-ounce) can unsalted tomato sauce
  • 3 cups shredded skinless, boneless rotisserie chicken breast
  • 1  (15-ounce) can unsalted black beans, rinsed and drained
  • 12 ( 6-inch) corn tortillas
  • cooking spray
  • 3 ounces shredded 4-cheese Mexican blend cheese (about 3/4 cup)
  • 1 cup chopped tomato
  • 1/4 cup chopped fresh cilantro
  • 6 Tablespoons sour cream

Directions:

1.   Preheat broiler to high.  Coat a 13 x 9″ baking pan with cooking spray.

2.  Combine the first 9 ingredients in a medium saucepan; stir with a whisk.

Beginning to make the sauce.

Beginning to make the sauce.

Bring to a boil over high heat; cook 2 minutes or until thickened.  reserve 1  1/2 cups sauce mixture.  Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

IMG_6722

3.  Stack tortillas; wrap stack in  damp paper towels and microwave at HIGH for 25 seconds.  Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.  Arrange tortillas, seam sides down, in bottom of prepared baking dish.  Top with reserved sauce and cheese.

Rolling up the tortillas with filling.

Rolling up the tortillas with filling.

4.  Broil 3 minutes or until cheese is lightly browned and sauce is bubbly.  Top with tomato and cilantro.  Serve with sour cream.

Cheese topping gets nicely browned under the broiler.

Cheese topping gets nicely browned under the broiler.

IMG_6725

Top with chopped tomatoes and cilantro.

Top with chopped tomatoes and cilantro.

These are really good!

These are really good!

SOURCE:  Cooking Light

Spinach Ravioli Lasagna

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Spinach Ravioli Lasagna

Spinach Ravioli Lasagna

If you are looking to make a quick baked dish that is lasagna-like in its layering of ingredients this could very well be it. This is not lasagna in its truest form. This dish uses convenience items like ready-made pesto, jarred Alfredo sauce and frozen cheese-filled ravioli along with a bag of fresh baby spinach.  This makes a very nice meatless meal that is filling and great tasting.

IMG_6836

For added flavor, or to incorporate some meat you could add pieces of cooked chicken, sausage or ground beef.  I thought this was a a great put-together meal for times when you want to have a meatless meal.  We really liked it. and for me, it was another way that I could eat spinach, and not be too aware of what I was eating.  (I am always looking for ways to overcome my aversion to spinach.)  The pesto adds a lot of flavor to this dish.  I used my homemade pesto, but any commercial variety will do nicely.

As I frequently do, I made only half of this recipe for two of us.

SPINACH RAVIOLI LASAGNA

Yield:  Makes 6 – 8 servings

Ingredients:IMG_6827

  • 1 (6-oz) bag fresh baby spinach, thoroughly washed
  • 1/3 cup refrigerated pesto sauce ( I used my homemade pesto)
  • 1 (15–0z.) jar Alfredo sauce
  • 1/4 cup vegetable broth or chicken broth
  • 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
  • 1 cup (4-oz.) shredded Italian six-cheese blend
  • Garnishes:  chopped fresh basil, paprika

Preparation:

1.  Preheat oven to 375*F.  Chop spinach, and toss with pesto in a medium bowl.

Chopping spinach.

Chopping spinach.

Mixing spinach with pesto.

Mixing spinach with pesto.

2.  Combine Alfredo sauce and vegetable broth.

Mixing Alfredo sauce with broth.

Mixing Alfredo sauce with broth.

Spoon one-third of alfredo sauce mixture (about 1/2 cup) in a lightly greased 2 qt. or 11 x 7-inch baking dish.  Top with half of spinach mixture.

Layering the spinach on top of sauce.

Layering the spinach on top of sauce.

Arrange half of ravioli in a single layer over spinach mixture.

Cover with half the ravioli.

Cover with half the ravioli.

Repeat layers once more.  Top with remaining Alfredo sauce.

IMG_6833

3.  Bake at 375*F for 30 minutes.  Remove from oven, and sprinkle with shredded cheese.  Bake 5 minutes or until hot and bubbly.  Garnish, if desired.

Super easy to make and so very good.

Super easy to make and so very good.

SOURCE:  Southern Living, 2008

Glazed Corned Beef with Root Vegetables

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Glazed Corned Beef with Root Vegetables

Glazed Corned Beef with Root Vegetables

Neither my husband nor I are the tinniest bit Irish, but we love this meal nevertheless.  I have never deviated from the way I first learned to cook it–that is, as a complete meal all cooked together in a large pot of liquid that first cooked the corned beef, then the vegetables that are added in the last hour.  Everything comes out well seasoned because they “borrow’ each other’s flavors and it all melds together.

IMG_6882

This year’s dinner was just a little different.  My piece of corned beef weighed about 3 pounds, and I started cooking it early, so it would be nice and tender.  When I added the vegetables, however, I removed the meat and placed it in a baking dish.  I made a glaze from brown sugar, orange zest, mustard and a pinch of cloves.  I spread that all over the meat and put it into the oven to bake while the vegetables continued to cook in the cooking liquid on the stovetop.  Since the meat was already tender, the baking time in the oven was simply to melt the glaze ingredients and seal the exterior of the meat.  Once sliced, each piece of corned beef got just a rim of the glaze around the outside of it.

The glaze gets all melty and brown in the oven.

The glaze gets all melty and brown in the oven.

I got idea to do this from a handwritten note I had jotted down and tucked away in my recipe box.  So I don’t know what the original source of it was.  I’m just a little sorry that I hadn’t done this sooner.  This new flavor, mild as it is, added a new dimension to the meat, and I think I will continue to do this in the future when I cook corned beef.

GLAZED CORNED BEEF WITIH ROOT VEGETABLES

Yield:   4 – 6 servingsIMG_6878

Ingredients:

  • 1 piece of corned beef, about 3 pounds
  • 4 potatoes, ( white or red-skinned), quartered
  • 4 – 6 carrots, peeled and cut into large chunks
  • 1 medium turnip, peeled and cut into large chunks
  • 1 small head cabbage, trimmed and cut into wedges

For the glaze:

  • 1/4 cup brown sugar
  • 2 teaspoons yellow mustard
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cloves

Procedure:

1.  Start cooking the corned beef.   I usually allow about 1 hour/ pound of meat;  so approximately 3 1/2 hours or more before your meal, put the meat into a large kettle along with any spices that were packaged with it.  Add cold water to cover the meat and turn the heat to medium.  Bring slowly to a boil, and once boiling, reduce the heat so the meat is just barely simmering.  Maintain this heat and check periodically to be sure the meat is not cooking too fast.

2.  In the last hour of cooking time, add all the vegetables to the kettle, and remove the meat to a shallow baking dish.

3.  Preheat the oven to 350*F.   In a small dish, mix together all the glaze ingredients.  With a knife or off-set spatula, spread this mixture all over the surface of the meat.  Put into the oven, and bake for about 1/2 hour.  Remove and let meat “rest” before slicing.  Serve with a mixture of the vegetables around it.

IMG_6877

Served with soda bread biscuits, and Irish Stout. It sure was good!!

Served with soda bread biscuits, and Irish Stout. It sure was good!!

IMG_6885

SOURCE:   Unknown

Spaghetti Carbonara with Asparagus

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,
Spaghetti Carbonara with Asparagus

Spaghetti Carbonara with Asparagus

Did you ever think you would be eating bacon and eggs with spaghetti?  Carbonara means with bacon in a light egg sauce.  So today we have an entree that includes both bacon and eggs.  Paired up with spaghetti, this is a simple peasant-type meal;  add asparagus for its added nutritional value, green color of spring (you can tell I’m waiting here), and textural crunch.  What results is a dish that is so well balanced with flavor, texture and “dish appeal” that you’ll want to taste it right off this page if you could.

IMG_6682

You probably have all the ingredients in your pantry to make this meal, except the asparagus.  If they are available where you live, I urge you not to waste any time in getting some and making this delectable dish.  You won’t be sorry.

SPAGHETTI CARBONARA WITH ASPARAGUS

Yield:    Makes 4 servings

Ingredients:

Just a few ingredients.

Just a few ingredients.

  • 2 large eggs
  • 2/3 cup grated Parmesan cheese
  • 3/4 pound spaghetti
  • 1 bunch asparagus, , ends trimmed, and cut into 2-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 5 slices bacon, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • salt and pepper

Directions:

1.  In a large bowl, beat together the eggs and cheese.

Mixing the eggs and cheese together.

Mixing the eggs and cheese together.

In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last 2 minutes of cooking.

2.  Drain the pasta, reserving 1/2 cup of the cooking water.  Add the hot pasta and asparagus to the egg mixture;  toss to coat.

3.  Meanwhile, in a large skillet, heat the olive oil over medium heat.  Add the bacon and cook until crisp; stir in the garlic.

Cooking up the bacon.

Cooking up the bacon.

Add the wine and cook until slightly reduced, about 1 minute.  Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

This is delectable!

This is delectable!

IMG_6682

Serve with more grated cheese at the table to sprinkle on top.  A tossed green salad completes this meal.

SOURCE:   Everyday with Rachael Ray

Huevos Rancheros Salad

Posted by deliciousonadollar in Main Dish, Quick Meals, Salads and tagged with , , , , , ,
Huevos Rancheros Salad

Huevos Rancheros Salad

Bacon and eggs.  These two words just seem to go together; they were meant for each other.  So this week on the blog I will be featuring bacon and eggs, separately and together.   So….let’s get crackin’.   😀

First up is this salad that is like a ray of sunshine on a cloudy day.  Especially welcome as we experience another Polar Vortex here in my area of the country.  BTW, has that become the new buzz word for 2014?  I seem to be hearing it a lot on weather news, so I’m just going to start dropping it into my conversations like I really know what I’m talking about.  This is what I know for sure:  Polar Vortex = COLD.   And that’s all I need to know about it.  Enough already,  go away.

Anyway, back to the salad.    A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco (cheese), cilantro and a citrusy black bean and tomato salsa. When served, this salad is bright and attractive on the plate.  You can add some toasted tortillas to help scoop up the salsa, and the runny egg yolk.   This meal made a nice change from what we’ve been eating, and Mr. D. and I enjoyed it immensely.

IMG_6656

HUEVOS RANCHEROS SALAD

Yield:   Makes 6 servings  To make less, adjust amounts accordingly.

Ingredients:IMG_6647

  • 1  (15 1/2-ounce) can black beans, drained and rinsed
  • 3 large plum tomatoes seeded and chopped ( about 1 1/2 cups)
  • 1/2 medium red onion, chopped ( about 1/4 cup)
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice (2-3 limes)
  • 3 tablespoons roughly chopped fresh cilantro, plus more leaves for garnish
  • 1/2 teaspoon hot sauce, or more to taste
  • 3/4 teaspoon salt
  • 12 cups mixed spring greens (about 8 ounces)
  • 6 corn tortillas
  • 6 large eggs
  • freshly ground pepper
  • 1/2 cup crumbled queso fresco (about 3 oz.)

Directions:

1.  In a medium bowl, gently stir black beans, tomatoes, onion,  olive oil, lime juice, cilantro,  hot sauce, and salt to combine to create a fresh salsa.  Set aside.  Divide greens among 6 dinner plates and set aside.

2.  With a little olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste.  Toast tortillas directly under broiler or over an open flame, 1 minute per side.  Cut tortillas into quarters and wrap in foil to keep warm.

Crispy tortillas stay warm wrapped in foil.

Crispy tortillas stay warm wrapped in foil.

3.  Evenly divide all but 1/2 cup of the salsa among the plated greens.  Divide remaining oil between 2 large nonstick skillets over medium-high heat.  Crack 3 eggs into each pan and reduce heat to medium.  Season eggs with salt and pepper to taste, and cook lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes.  Transfer 1 egg onto each plate.  Sprinkle eggs with queso fresco and remaining salsa;  garnish with cilantro.  Serve salads immediately with reserved tortillas.

All the flavors and textures meld together to make a very pleasant meal.

All the flavors and textures meld together to make a very pleasant meal.

IMG_6649

SOURCE:    Cooking Light

Italian Crescent Casserole

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Italian Crescent Casserole.

Italian Crescent Casserole.

By the time Friday rolls around I usually want something fast and easy for dinner, but it still must taste good and be (relatively) healthy.  Frequently it’s pizza that turns up, because I can vary the toppings so we don’t get bored with the same old same old.

Looks like a deep dish pizza.

Looks like a deep dish pizza.

Last Friday I came up with this baked dish that resembles a deep-dish pizza pie.  It uses a package of refrigerated crescent rolls for a crust and is filled with grated cheeses and a ground beef and tomato sauce mixture that tastes like pizza.  The top gets nicely browned and flaky with a sprinkling of cheese and dried basil.  It makes a 9-inch “pie” that can feed 4, but we loved it so much, just two of us ate three quarters of it.  The rest made a quick lunch the next day by rewarming in the oven on low.  This dish served with a tossed green salad is all you need for a complete and satisfying meal.

Add a salad, it's a great meal.

Add a salad, it’s a great meal.

ITALIAN CRESCENT CASSEROLE

Yield:   serves 4

Ingredients:

  • 1 pound lean ground beef
  • 1 cup garlic-tomato pasta sauce
  • 1 can refrigerated crescent dinner rolls
  • 1  1/2 cups shredded Italian cheese blend
  • 1/4 teaspoon dried basil

Directions:

1.   Preheat oven to 375*F.  In a large skillet, cook ground beef till nicely browned.  Drain off fat drippings.   Add pasta sauce.  Heat oven medium heat to warm through.

2.  Separate dough into triangles.  Place in an ungreased 9-inch pie plate with narrow ends extending out over the edge of the pie plate about 3 inches.

Line a pie plate with crescent dough triangles and grate cheese.

Line a pie plate with crescent dough triangles and grate cheese.

3.  Use fingers to press dough together to form a crust.  Sprinkle  1 cup of cheese over the dough.

Put 1 cup cheese in bottom of pie dish.

Put 1 cup cheese in bottom of pie dish.

4.  Spoon meat mixture over the cheese in the pie plate.

Layer cooked beef and sauce on top of cheese.

Layer cooked beef and sauce on top of cheese.

5.  Bring tips of dough over the filling towards the center.

Bring tips of triangles up over meat filling,

Bring tips of triangles up over meat filling,

Sprinkle with remaining 1/2 cup cheese and the dried basil.

Sprinkle remaining cheese and basil on top of crust.

Sprinkle remaining cheese and basil on top of crust.

6.  Bake at 375*F.  for 15 – 20 minutes

When it comes out of the oven it looks like this. YUM!

When it comes out of the oven it looks like this. YUM!

We loved this, Can't wait to make it again,

We loved this, Can’t wait to make it again,

SOURCE:   Real Mom’s Kitchen

Turkey Sausage and Peppers

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Turkey Sausage with Peppers

Turkey Sausage with Peppers

I’ve had a craving the last few days for sausage and peppers in a rich tomato sauce, preferably served over pasta.  When I get an idea like this I can’t forget about it until I make it.  The problem is this is one of the those weeks when I have limited time to spend cooking up a storm in the kitchen.  Luckily I have this recipe for just such occasions.

IMG_6555

Italian turkey sausage takes the place of pork sausage, but still provides all the flavors I love.  The whole meal can be made in about 45 minutes, but tastes like it’s been simmering for hours.  Your family will love it! There are several national brands that make good quality italian turkey sausage, such as Shady Brook Farms,  Jennie-O and Purdue if you don’t have a good butcher nearby.  The variety of peppers I include make this a colorful dish and provide a nice taste contrast to the sausage.  Diced tomatoes with added seasonings are the basis for the sauce.  Served with a salad, this can be a stand-alone entree, or serve it over pastas if you want to round out the meal.

This entree, minus the pasta, comes in at just 388 calories, with only 21 g carbohydrates.  A real bargain if you’re looking to limit calorie intake, but still get big flavor.

TURKEY SAUSAGE AND PEPPERS

Yield:   makes 4 servings

Ingredients:IMG_6546

  • 1  1/4 pounds lean Italian turkey sausage
  • 2 tablespoons virgin olive oil
  • 3 assorted bell peppers, thinly sliced
  • 1 bulb fennel, trimmed and chopped
  • 1 large onion, cut into wedges
  • Kosher salt
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary, or 1/2 tsp. dried
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. fennel seeds, optional
  • 1  15-oz. can no-salt-added diced tomatoes
  • fresh basil leaves, chopped, or use dried basil to taste

Directions

1.  Preheat the broiler.  Pierce the sausages all over with a fork or sharp knife, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes.  (They will not be fully cooked.)  Transfer to a cutting board and cut each one in half, or in thirds, on the diagonal.

Sausages pre-browned under the broiler.

Sausages pre-browned under the broiler.

2.  Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes.  Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds.  Cook, stirring 1 more minute.

Peppers, onion and fennel in the pan.

Peppers, onion and fennel in the pan.

3.  Stir in 1/2 cup water, the tomatoes and basil.  Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes.

Add tomatoes and seasonings.

Add tomatoes and seasonings.

Uncover; add the sausages and cook through, 3 to 4 minutes.  Add an additional splash of water if the sauce gets too thick.   Top with more basil to serve.

Sausages added.

Sausages added.

IMG_6553

Serve over pasta for a complete entree.

Serve over pasta for a complete entree.

SOURCE:   Food Network Magazine