Tasty Thursday

Steph0871 · July 2010

Share your favorite "go to" dinner meal.

SSaltzman87 · July 2010

I just made this WONDERFUL pasta dish for dinner a couple nights ago, the original recipe calls for Farro- but I used Orzo pasta. I'm sure any small pasta, or even Quinoa would be a nice substitution! It's super easy and quick to make, plus figure friendly!

This makes about 4-6 servings

Ingredients:

2/3 cup of Farro, Orzo, Quinoa or any small shaped pasta
6-8 cups of Reduced Sodium Chicken Broth
2 cups of Fresh Parsley, or 1/2 cup Dried Parsley
1/4 cup Fresh Basil
2 Tbsp Fresh Thyme
2 cloves of Garlic
1/3 cup Olive Oil
1 Tbsp Red Wine Vinegar
Salt & Pepper to taste
Shredded Parmigiano Reggiano cheese, to garnish

1. Bring the Chicken Stock to a boil and add pasta, cooking until al dente- then straining pasta from the Chicken Stock

2. In a blender or food processor, coarsely chop the herbs and garlic- then add the Olive Oil, Red Wine Vinegar, Salt & Pepper. Blend until it makes a well combined paste.

3. Toss the sauce with the pasta, adding more Salt & Pepper if desired along with cheese and enjoy!

Muffers · July 2010

This is a great summer salad. Everything can be prepped the day/night before, so all you have to do is toss it all together right before serving. With the chicken it's more of a meal; without it's a yummy side salad to any grilled meat..

Asian Chicken Salad
Ingredients:
1 whole roasted chicken, shredded (skin removed)
2 (3 oz) packages ramen noodles, crushed
1 cup sliced almonds
2 teaspoons sesame seeds
1 head Napa cabbage, shredded
1 bunch green onions, chopped
1/2 cup sesame oil (you can use even less if you want, closer to 1/3 of a cup)
1/4 cup cider vinegar
1/2 cup white sugar (you can use less of this and sub in some honey if you want)
2 tablespoons soy sauce
A few squeezes Sri Racha sauce

Directions
1.       Toast ramen noodles, almonds and sesame seeds in the oven (350 for about 8 minutes). Cool.
2.       In a small saucepan bring oil, sugar, (honey if you’re using any) and vinegar to boil for 1 minute.
3.       Remove from heat and add soy sauce & Sri Racha sauce. Chill in refrigerator for at least 1 hr.
4.       In a large bowl, combine shredded Napa cabbage and chopped green onions.
5.       Add shredded chicken to mixture.
6.       Right before serving, add the noodle and soy sauce mixture. Toss to coat.

Note: It can be lightened up by cutting down the oil, subbing in honey or splenda for the sugar and there always seems to be way more dressing than you need, so just add a little at a time.

laura_fett · July 2010

FI's favorite meal: tator-tot hotdish, yep, he's a farm boy. He loves the hotdishes.

Ingredients:
-One bag of frozen potatoes, whatever your favorite is, mine are the cubed potatoes.
- one pound of ground beef
- one can of sweet corn
- one can of cream of chicken soup
- 1/2 cup of shredded cheese
- lawry's seasoning

Directions:
- preheat oven to 400 degree
- brown ground beef
- mix together beef, cheese, soup, and corn
-put in a 9x13 pan
- cover mixture with potatoes, can use 3/4 to the whole bag
- sprinkle on lawry's for a bit of seasoning
- bake for about 1 hour, until the potatoes are golden brown.

Pretty easy to make good for wholesome winter food, FI will eat it anyday!

jtothelee216 · July 2010

laura -- Tator Tot Hotdish is a staple at our dinner table as well!

Last night we had Chicken Tacos. Super easy and really flavorful. Just place chicken breast in a crock pot. Pour a mixture of salsa and chicken taco seasoning over the chicken. Cook on low 6-8 hours. Shred the chicken with two forks and you're ready to go! Serve with your favorite taco toppings. : )

I Want Cake · July 2010

Most of the food we eat is meat/potatoes and exceedingly simple. The only time I cook is on weekends, and a lot of the time not even then (I'm more of a baker). But this is a recipe for potato cheddar bacon soup we love when I do get around to cooking during the cold months:

2 pounds Yukon Gold potatoes, cut up in chunks
1 box of chicken stock
2 T butter
2 T olive oil
1 white or yellow onion, chopped
2 stalks celery, chopped up into small bits
1 C cream
1 C buttermilk
1 C shredded cheddar
green onions to taste
3-4 cooked slices of bacon, chopped up into little bits
1 T salt
pepper to taste (I like a lot)

Melt butter and olive oil, sweat onion, then add celery. Once celery has softened a bit, add chicken stock and potatoes. Let simmer covered for 45 minutes or until potatoes are tender. Add cream and buttermilk, then blend either in a regular blender, although an immersion blender works much better. Dump back into pot, melt cheese into the soup, then add in small bits of green onions and pieces of bacon. Enjoy!

This stores well for up to 4 days or so, best if portioned out before being refridgerated.

maybe984 · July 2010

This is something I got from Weight Watchers and made a few alterations to. Originally, it was supposed to have boiled chicken breasts, but I substitute lean ground turkey because the texture is more lasagna-y. I also sometimes add a bag of frozen corn to the mixture.

Mexican Turkey Lasagna


	2 pound(s) lean ground turkey
	30 oz canned black beans, rinsed and drained
	3 cup(s) fat-free sour cream
	2 cup(s) shredded reduced-fat Mexican-style cheese, divided
	8 oz chopped green chilies, two 4-oz cans
	2 tsp ground cumin
	1/2 tsp black pepper
	12 medium corn tortilla(s), cut into 2-inch strips
	Salsa (to taste) Instructions Preheat oven to 350ºF. Coat a lasagna pan with cooking spray. Cook ground turkey over med-hi heat until light brown.Transfer turkey to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside. Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of turkey mixture, layer with remaining tortillas and then top with remaining turkey mixture. Sprinkle with remaining cup of cheese.Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing. Serve with salsa on the side.

Bimbi284 · July 2010

Seriously...you gals are fancy!

Don't get me wrong, I really love to cook, and must say, I'm pretty darn good at it...BUT when you say go-to, I think fast and easy...and to me that means boiling some pasta, throwing some sauce on it, and if we're lucky, some parmesan cheese haha.

My slightly more interesting meal is some grilled chicken made with whatever random seasonings I happen to grab outta the cupboard. I'll make that with cous cous. I use broth instead of water for the cous, toast some pine nuts, and throw in some frozen peas for some real excitement, lol. To jazz it up even more, I season the cous with a little adobo and pepper. That can all be done in about 10 minutes.

KittE7 · July 2010

[QUOTE]Seriously...you gals are fancy! Don't get me wrong, I really love to cook, and must say, I'm pretty darn good at it...BUT when you say go-to, I think fast and easy...and to me that means boiling some pasta, throwing some sauce on it, and if we're lucky, some parmesan cheese haha.
Posted by Bimbi284[/QUOTE]

Ditto!!! lol.
Last night, we had an amazing & simple pasta dish: salmon filet mixed into orzo, tossed with pesto/EVOO and parmesean.

Otherwise my "go-to" dish is Chipotle. haha.

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