Dinner Recipes (Most Popular)
Winter Comfort Food. The secret to bring out all the wonderful flavors is letting the veggies stick to the bottom of the pan, then stirring the dark bits back in.
A hearty, vegetarian burrito with a honey mustard kick... Fills even meat-eaters up!
Nothing fancy here, just pork chops sprinkled with garlic and basil, and cooked in a bit of olive oil. Goes great with rice, pasta, and just about any vegetable!
The base for this stew is my mom's recipe, but I've added my own touches! It's great to cook either on the stove or in a slow cooker. Perfect for every member of the family!
Low Sodium, no added salt, robust all purpose meat sauce.
Tossed Green Salad, topped with grilled steak and roasted potatoes. Typically the salad is topped with French Fries and served with Ranch Dressing. But, this is my Lighter Version. I roast the Potato Wedges instead of frying and I use a Light Italian Dressing!
Turkey leftovers make great casserole dishes. This one is easy and quick. It is fewer than 500 calories per serving and high in protein. I made it for two with one serving of pasta to cut some calories.
Weight Watchers Meal: "Marinating the shrimp in our one of a kind sauce makes this meal finger lickin good!" Mix this with either cooked white or brown rice.
this is really simple to make. takes about 20 min to clean and cut up vegs. about 20 min to cook, and no time to eat!
For the lemon-zest breadcrumbs:
3 Tbs. olive oil
1 cup coarse fresh breadcrumbs (from a rustic loaf)
1 Tbs. finely grated lemon zest
Kosher salt and freshly ground black pepper
For the horseradish aļoli:
5 Tbs. mayonnaise
2 tsp. prepared horseradish
3/4 tsp. fresh lemon juice
1/2 tsp. minced garlic
1/2 tsp. tomato paste
Kosher salt and freshly ground black pepper
For the fish:
3 Tbs. olive oil
4 thick skinless haddock or cod fillets, about 6 oz. each
Kosher salt and freshly ground black pepper
2 cups fresh flat-leaf parsley leaves, washed and dried
1 lemon
About 1 tsp. extra-virgin olive oil
Heat the oven to 425°F.
Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.
Make the horseradish aļoli: In a small bowl, mix the aļoli ingredients, adding salt and pepper to taste. Cover and refrigerate.
Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.
Spread the seared side of each fillet with some of the aļoli and then a layer of breadcrumbs. (You may or may not need all of the aļoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.
While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.
When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.
Serving Suggestions
Serve with a salad of Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives.
Drink Suggestions
Try a dry, fruity rosé like the 2006 Chāteau La Rouvičre Bandol Rosé ($22).
Serve over cooked brown rice. Sea scallops can be substituted for the shrimp as well. 5 POINTS® per serving.
Simple chicken Parmesan to serve with marinara sauce over spaghetti (not included in nutrition facts).
Taken from the Neeley's but reduced the oil and thin cut cutlets. Surprising taste with Lemon!