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Fast & Easy Dinner: 20-Minute Peking Duck

partysugar — Wed, 07 May 2008 05:30:16 PDT

Normally Peking duck takes over 24 hours to make, however this dish - which is inspired by the ingredients used in the traditional Chinese recipe - comes together in twenty short minutes. Duck breasts are used instead of a whole duck, making for a quick cook time. The fragrant, syrup-like sauce is a blend of fresh orange juice, sesame oil, and Sriracha. To make this exciting dish - from our friends at MyRecipes.com - tonight,

20-Minute Peking Duck
From Cooking Light

Ingredients

2 teaspoons dark sesame oil 2 (8-ounce) packages boneless duck breast halves, thawed and skinned 1/3 cup hoisin sauce 1/2 teaspoon grated orange rind 2 tablespoons orange juice 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong) 4 (6-inch) flour tortillas 1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips 2 green onion tops, cut into thin strips 2 teaspoons sesame seeds Get more recipes at MyRecipes.com

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side.
Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices.
Combine hoisin, orange rind, orange juice, and Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla.
Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up.

Serves 4 (serving size: 1 filled tortilla). Nutritional Information: CALORIES 331(29% from fat); FAT 10.8g (sat 2.6g,mono 3.9g,poly 2.6g); PROTEIN 26.6g; CHOLESTEROL 88mg; CALCIUM 36mg; SODIUM 595mg; FIBER 2.4g; IRON 6.7mg; CARBOHYDRATE 30.3g Like the recipe above? Try out some of these other ones: - Dinner Tonight Recipes in 45-Minutes or Less - Quick and Easy Meal Ideas - All About Poultry from Cooking Light - Get More Chinese Recipes

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Fast & Easy Dinner: Chicken and Asparagus Skillet

partysugar — Fri, 02 May 2008 09:30:30 PDT

Don't underestimate the power of your microwave! When cooking quick dinners, it can be an invaluable tool. In this recipe it's used to rapidly steam asparagus and summer squash.

The vegetables are topped with a chicken bacon mixture and a broth sauce. The final dish is filling and succulent. To take a look at the recipe, please

Chicken and Asparagus Skillet Supper
From Better Homes and Garden magazine

Ingredients

8 skinless, boneless chicken thighs 3 slices bacon, coarsely chopped 1/2 cup chicken broth 1 lb. asparagus spears, trimmed 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips 4 green onions, cut in 2-inch pieces

Directions

Sprinkle chicken with salt and pepper.
In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper.
Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.

Serves 4.

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Fast & Easy Dinner: Teriyaki Tofu Pizza

partysugar — Thu, 01 May 2008 08:00:17 PDT

Grated tofu makes an excellent topping to vegetarian pizza. Instead of a typical tomato sauce, in this recipe, the pizza crust is covered with a thick layer of teriyaki sauce.

Peppers and mozzarella cheese complement the tofu topping. Garnished with bean sprouts and green onions, this pizza is fragrant, flavorful, and fabulous.

To check out the recipe all you have to do is,

Teriyaki Tofu Pizza
From Simple Suppers via The Nest

Ingredients

1 prebaked pizza crust (12-inch diameter) 1/3 cup thick teriyaki sauce 1 1/3 cups coarsely grated firm tofu 2/3 cup canned pineapple tidbits, drained 1 medium green or red pepper, sliced 3/4 cup grated mozzarella cheese 1 cup fresh bean sprouts 2 tablespoons thinly sliced green onion

Directions

Place pizza crust on greased 12-inch pizza pan. Spread teriyaki sauce on crust, leaving 1/2-inch edge.
Scatter next 3 ingredients over sauce.
Sprinkle with cheese. Bake on center rack in 475°F oven for about 10 minutes until cheese is melted and golden.
Top with bean sprouts and onion.

Serves 2. 1 serving: 410 Calories; 10.8 g Total Fat (1.7 g Mono, 1.0 g Poly, 4.0 g Sat); 17 mg Cholesterol; 60 g Carbohydrate; 3 g Fibre; 19 g Protein; 1105 mg Sodium

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Fast & Easy Dinner: Ham and Pineapple Fried Rice

partysugar — Wed, 30 Apr 2008 05:33:33 PDT

During the busy work week, it's easy to get caught in a cooking rut. If your meals have become monotonous, consider making this ham and pineapple rice dish.

Far from dull, the fresh flavors of sweet pineapple and spicy jalapeño are combined to make one incredibly exciting dinner. To entice your family with this recipe,

Ham and Pineapple Fried Rice
From Better Homes and Garden magazine

Ingredients

1 fresh pineapple, peeled, packed in juice 1 Tbsp. olive oil 1 14.8-oz. pouch cooked long grain rice 12 oz. cooked ham, coarsely chopped 1 cup chopped or sliced sweet peppers 1 jalapeño pepper, sliced 1/2 15-oz. can black beans, rinsed and drained (3/4 cup) Lime Wedges

Directions

Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present.
Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.
Meanwhile, prepare rice according to package directions.
Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice.
Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve rice on top of pineapple with lime wedges.

Serves 4.

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Fast & Easy Dinner: Goat Cheese and Tomato Strata

partysugar — Tue, 29 Apr 2008 05:30:22 PDT

Instead of making croutons, use leftover bread to make a simple supper in the form of a strata. Like a savory bread pudding, this layered dish is filled with fleshy tomatoes and melted cheese. The recipe involves minimal prepwork giving you plenty of time to unwind after a long day. Pair with a glass of wine and a green salad. For the recipe,

Goat Cheese and Tomato Strata
From iVillage

Ingredients

1 tablespoon olive oil 1/2 pound stale country bread, sliced about 1/2-inch thick 2 large cloves garlic, 1 sliced in half, the other minced 1 pound fresh tomatoes (about 3 medium) sliced 1/3-inch thick 1/3 cup Gruyere cheese, grated 1/2 cup goat cheese, crumbled 1 tablespoon fresh rosemary, chopped 2 teaspoons fresh thyme, picked 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 large eggs 2 cups milk

Directions

Preheat the oven to 350 degrees F.
Oil a 2-quart baking or gratin dish. Rub the bread slices with garlic halves.
Mix the minced garlic with the tomatoes, season with a pinch of salt and pepper, and set aside. Layer half the bread slices in the baking dish. Top with half the reserved tomatoes, half the cheeses, half the herbs and half the salt and pepper. Repeat the layers.
Beat together the eggs and milk. Pour over the bread-tomato mixture. Place the dish on a baking sheet and bake for 40 to 50 minutes until puffed and browned. Serve hot or at room temperature.

Serves 4 to 6.

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Fast & Easy Dinner: Sausage-Fruit Kabobs

partysugar — Fri, 25 Apr 2008 09:27:33 PDT

Nothing makes food more fun than serving it on a stick. Both children and grown kids will love these sausage fruit kabobs. Smoked sausage slices are skewered with chunks of crispy apples and fresh zucchini. A sweet honey mustard sauce is delicious for dipping. Although the recipe has you broil the kabobs, they would also be wonderful grilled. To take a look at the recipe,

Sausage-Fruit Kabobs
From Better Homes and Garden magazine

Ingredients

3 Tbsp. spicy brown or Dijon-style mustard 3 Tbsp. honey 12 oz. cooked smoked sausage, bias cut in 1/2-inch slices 1 apple, cored and cut in 1/2-inch wedges 1 medium zucchini, halved and cut in 1/4-inch slices 6 oz. crusty bread, cut into 1-inch pieces

Directions

Preheat broiler. In bowl stir mustard into honey.
On four 12-inch skewers alternately thread sausage, apples, and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard.
Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.
Meanwhile, thread bread on four 12-inch skewers; lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers.
Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once.
Serve with reserved honey-mustard.

Serves 4.

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Fast & Easy Dinner: Kitchen-Sink Quesadillas

partysugar — Thu, 24 Apr 2008 06:56:19 PDT

Quesadillas are the perfect simple and quick dinner because they can be filled with anything, take little time to make, and are crowd pleasers. When paired with a leafy green salad, they make a satisfying meal. Tonight make vegetarian quesadillas filled with bean and corn salsa and lots of grated cheese. To make things even easier, bake the quesadillas in the oven instead of frying them on the stove. If this sounds appetizing to you, take a look at the recipe and

Kitchen-Sink Quesadillas
From Real Simple magazine

Ingredients

1 15.5-ounce can black beans, drained 1 11-ounce can corn kernels, drained 3/4 cup salsa, drained 1 8-count package large flour tortillas 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack 1 small red onion, thinly sliced 1/3 cup fresh cilantro leaves 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Juice of 1 to 2 limes 2 tablespoons extra-virgin olive oil 1 head romaine lettuce, sliced 1 inch thick

Directions

Heat oven to 400° F.
In a medium bowl, combine the beans, corn, and salsa.
Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas.
Bake until the cheese has melted, 5 to 7 minutes.
Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.

Serves 4. NUTRITION PER SERVING: CALORIES 702(38% from fat); FAT 30g (sat 12g); SUGAR 9g; PROTEIN 28g; CHOLESTEROL 45mg; SODIUM 1,923mg; FIBER 15g; CARBOHYDRATE 83g

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Fast & Easy Dinner: Chicken with Cornmeal Dumplings

partysugar — Wed, 23 Apr 2008 06:13:33 PDT

If you're a fan of comforting chicken dishes, make this meal tonight. Chicken pot pie meets chicken and dumplings in this scrumptious recipe. With the help of packaged cornbread twists, the dish comes together simply and quickly. The recipe calls for two cups of frozen vegetables, but fresh asparagus, carrots, and onions would be equally delicious. To check out the recipe,

Chicken with Cornmeal Dumplings
From Better Homes and Garden magazine

Ingredients

1/2 cup all-purpose flour 1/2 tsp. ground sage 12 oz. skinless, boneless chicken breast halves 2 Tbsp. cooking oil 2 cups frozen mixed vegetables 1 14-oz. can reduced-sodium chicken broth 1/2 cup milk 1 11.5-oz. pkg. refrigerated cornbread twists 1/2 cup shredded Mexican cheese blend

Directions

Preheat oven to 450 degrees F.
In resealable bag combine flour, sage, and 1/4 tsp. each salt and pepper.
Cut chicken in bite-size pieces. Add to bag; coat.
In skillet over medium-high heat stir and brown chicken in hot oil for 2 minutes.
In colander, run cold water over vegetables. Add vegetables along with broth and milk to chicken. Bring to boiling; stir.
Divide chicken-vegetable mixture among four small baking dishes.
Separate corn bread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese.
Bake 9 to 10 minutes.

Serves 4.

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Fast & Easy Dinner: Low-Fat Fettuccine Alfredo

partysugar — Fri, 18 Apr 2008 09:11:39 PDT

I love everything about creamy, decadent pasta sauces. However, I know they're incredibly unhealthy. That's why I enjoy making lighter versions like this low-fat fettuccine Alfredo. The recipe calls for skim milk and tons of crunchy, green broccoli. A small amount of good quality parmesan cheese adds depth and flavor. To recreate this classic pasta dish in a more healthful manner,

Low-Fat Fettuccine Alfredo
From Real Simple magazine

Ingredients

12 ounces fettuccine 1 head of broccoli 1 1/2 cups cups skim milk 1 tablespoon unsalted butter 1 tablespoon flour 3/4 cup freshly grated Parmesan 1/2 teaspoon kosher salt

Directions

Cook fettuccine according to the package directions; drain.
Meanwhile, bring a pot of salted water to a boil and cook broccoli (cut into florets, stalks peeled and sliced), 3 minutes; drain.
Heat skim milk and butter in a large saucepan over low heat. Slowly whisk in flour.
Simmer until slightly thickened, whisking constantly, 1 to 2 minutes.
Remove from heat and stir in Parmesan and salt.
Add the pasta and broccoli and stir over low heat until heated through. Top each serving with Parmesan shavings.

Serves 4. NUTRITION PER SERVING: CALORIES 445(0% from fat); FAT 9g (sat 5g); PROTEIN 22mg; CHOLESTEROL 23mg; CALCIUM 312mg; SODIUM 568mg; FIBER 4g; CARBOHYDRATE 72g; IRON 3mg

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Fast & Easy Dinner: Two-Bean Salad with Tarragon Dressing

partysugar — Thu, 17 Apr 2008 08:03:31 PDT

My brother has recently decided to change his diet. Instead of eating tons of fast food, he wants to consume more vegetables. I suggested he eat one hearty and filling salad a day. This two bean salad is perfect for him because it's chock full of flavorful vegetables. The beans provide much needed protein and a simple but well seasoned dressing is made with balsamic vinegar and dijon mustard.

To check out the recipe,

Two-Bean Salad with Tarragon Dressing
From Vegetarian Times magazine

Ingredients

Two-Bean Salad 1/2 lb. green beans, trimmed and cut into 1-inch pieces (about 2 cups) 1 15-oz. can of chickpeas, rinsed and drained 1 cup cherry tomatoes, halved 1 6-oz. can artichoke hearts, drained and roughly chopped 1/2 cup pitted kalamata olives, halved 1/4 cup sliced red onion 1/4 cup finely chopped Italian parsley Tarragon Dressing 1/4 cup balsamic vinegar 2 tsp. Dijon mustard 1 tsp. maple syrup 1 clove garlic 1/4 tsp. salt 1/8 tsp. black pepper 1/4 cups olive oil 1 Tbs. fresh tarragon

Directions

To make Two-Bean Salad: fill large pot with 1 inch water and set steamer basket in pot. Cover, and bring water to a boil.
Place green beans in steamer basket. Cover, reduce heat to medium-low and steam 2 to 3 minutes, or until green beans are crisp-tender. Let cool slightly.
Meanwhile make the Tarragon Dressing: blend vinegar, mustard, maple syrup, garlic, salt and pepper in blender or food processor until smooth.
With machine running, gradually add oil and tarragon through feed tube, and blend until smooth.
Toss green beans with all remaining salad ingredients in large serving bowl. Pour dressing over salad, and toss to coat. Serve at room temperature.

Serves 8.

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