~ Recipe Swap ~

iVillage Member
Registered: 10-09-2002
~ Recipe Swap ~
99
Tue, 12-01-2009 - 9:52am
Have any favorite meals you love ?
Hope you'll share with us :)

Pages

iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Fri, 10-01-2010 - 12:14am













Greek Steak Pitas with Dill Sauce

Greek Steak Pitas with Dill SauceMany traditional Greek dishes are simple and require few ingredients, making them great for quick weeknight meals at home. Tonight, Greek Steak Pitas with Dill Sauce are on the menu. Flank steak, feta cheese, fresh chopped dill and tangy plain yogurt come together for a light dinner that's only heavy on taste. It's the fresh flavors that make Greek food really stand out—so be sure your produce and spices are at their prime.
iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Fri, 10-01-2010 - 12:13am













Smothered Enchiladas

Smothered EnchiladasMexican comfort food is the new dinner go-to when you're craving something fast and feel-good. With only seven ingredients and 40 minutes, these Smothered Enchiladas arrive piping hot at the table, ready to be topped with rich sour cream and spicy salsa. For an easy protein-rich side to your lovely main dish, heat a can of black beans, adding a pinch of ground cumin for extra flavor.

iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Fri, 10-01-2010 - 12:12am
Chef Meg's Chicken Enchilada Stacker

Chef Meg's enchilada casserole is great for a weeknight meal or as a appetizer for a party. Better yet, it's a one-dish meal! Serve it with steamed broccoli or a green salad.

INGREDIENTS
24 oz chicken breast, boneless and skinless
3 multigrain tortillas or whole-wheat wraps (8")
1 red bell pepper, roasted and diced
1 can (15 oz) black beans, drained and rinsed
1 T cilantro, fresh
1 1/2 c enchilada sauce
2 T chunky style salsa, hot (or mild if you prefer less heat)
1/2 c yellow onions, diced fine
1 c corn, frozen
1 T cumin seed, ground
1 t fennel seed
8 oz Monterey Jack cheese, shredded

DIRECTIONS
Preheat oven to 375 degrees F. Line 9 inch cheesecake pan with foil. Place chicken into a saucepan. Cover chicken with warm water. Bring liquid to a simmer and gently poach chicken at 180 degrees until chicken reaches 165 degrees. Remove from the chicken from the liquid, let cool slightly, and dice. Roast pepper by placing in a 400 degree oven or on the top of a grill. Char the entire pepper. Remove from heat and place in a paper bag to steam for 5 minutes. While pepper is steaming, place beans and cilantro in a food processor and pulse three times (or mash with a potato masher ). Combine enchilada sauce and salsa in a mixing bowl. Heat a small saute pan to moderate heat. Spray with pan spray. Add corn, onion, and spices. Cook until corn starts to brown. Remove black skin from the pepper by placing under running water. Dice the pepper. Spray springform pan with pan spray. Line the bottom of the pan with one wrap. Layer with chicken, then diced peppers, black bean mixture, corn mixture, 1/3 of salsa mixture and lastly 1/3 of the cheese. Repeat again and use remaining ingredients except for last 1/3 of cheese and last tortilla. Finally, layer on the last wrap, sauce and cheese. Cover with foil and bake 30 minutes. Remove foil and continue to bake for 15 additional minutes. Allow to stand for 5 minutes before serving.

Number of Servings: 10

iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Fri, 10-01-2010 - 12:11am
Chef Meg's Spring Rolls

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.

Use whatever vegetables and protein you have on hand; feel free to improvise! The only tricky part is learning how to handle the rice paper; after that, it's a cinch!

INGREDIENTS
3 sheets of rice paper

Basil Sauce
1 T fat-free mayonnaise
1 T prepared pesto
1/2 t Dijon mustard

Thai Sauce
1 T fat-free mayonnaise
1 T Thai sauce

Filling
1 c carrots, shredded
1 c broccoli slaw or chopped broccoli
2 bell peppers, sliced
1 c mushrooms, sliced

Protein: select one, (nutritional info is based on chicken)
6 oz chicken breast, sliced
6 oz turkey, sliced
6 oz cheese (mozzarella or string)


DIRECTIONS
Make the sauce of your choice by combining the ingredients in a small bowl. (If you prefer one sauce to the other, just double that recipe.)

Place the rice papers one at a time in a flat dish filled with hot water. Immerse for 5 seconds. Remove from the water and lay flat on a clean kitchen towel. Spread desired sauce on the rice paper then fill with 1/3 of the vegetables and meat or cheese. Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all three rice papers have been filled. Slice each roll in half and serve!
Makes 6 rolls.

Number of Servings: 6
iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Fri, 10-01-2010 - 12:09am
Parmesan-Crumb Broccoli


iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Thu, 09-30-2010 - 12:39am
Chicken and Broccoli Casserole

A quick and easy dinner that is also low-fat.

INGREDIENTS
1lb chicken breast boneless, skinless
1 package frozen broccoli, broken apart
1 can reduced fat cream of mushroom soup
3 T. fat free mayo
1 cup reduced fat shredded cheddar cheese

DIRECTIONS
Boil chicken breast until done and drain. When cool enough to handle, cut into 1-inch pieces. In a square or round casserole dish, mix mayo and soup. Add broccoli and chicken and mix well. Sprinkle with cheese. Bake at 350 for 20 minutes or until cheese is melted. Serves 4.

Number of Servings: 4
iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Thu, 09-30-2010 - 12:38am
Tortellini with Bacon and Greens


iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Thu, 09-30-2010 - 12:36am






Christopher Baker









A Month of Easy Dinners





A little help with meal planning for the busy woman, please? You asked and we answered, with 20 delicious, simple dinners, enough recipes to see you through a month of jam-packed weekdays. Send your fallback get-it-on-the-table pasta dish packing; most of these dinners—from seared steak with cauliflower puree to curry shrimp and snow peas—take 30 minutes or less to prepare. To streamline your planning, we’ve already pulled together a shopping list (and paired each dish with wine). Starting October 4, you can have one recipe delivered each weekday via our Daily Recipe newsletter. Plus, for fun, our editors will be tweeting about their results as they make the dishes—and we want to hear from you too. Follow @RealSimpleFood and use the hash tag #OctDinner.

iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Thu, 09-30-2010 - 12:31am
Stuffed Poblano Peppers


iVillage Member
Registered: 10-09-2002
In reply to: ivhhugs
Thu, 09-30-2010 - 12:29am
Meat Loaf


Pages