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Two-Alarm Chili Cups

Two-Alarm Chili Cups

By

Bake phyllo cups according to package directions

  • Two 2.1-ounce boxes mini phyllo cups
  • 1/2 pound ground beef
  • 1 tablespoon chili powder
  • 1/3 cup chopped drained pickled jalapeno chiles
  • 3/4 cup shredded cheddar cheese
  • Sour cream
  • Shredded cheddar cheese
  • Cilantro leaves
4/5 (1 Votes)

Chickpea Curry

Chickpea Curry

By

In a large saucepan, heat oil over medium heat

  • 1 T vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 T madras curry powder
  • 2 t chopped ginger root
  • 1/2 t salt
  • 1 can (14 oz.) diced tomatoes with juice
  • 1 can (14 oz.) chickpeas, drained and rinsed
  • 3/4 C water (approximately)
  • 1 T freshly squeezed lime juice
  • 1 1/2 t liquid honey
  • 2 T chopped fresh cilantro
0/5 (0 Votes)

Easy Tuna Pasta Casserole

Easy Tuna Pasta Casserole

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Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last 5 minutes of...

  • 8 oz (227 g) uncooked short-cut pasta (about 3 cups)
  • 2 cups frozen mixed vegetables
  • 1 tbsp butter
  • 1 cup diced onions
  • 1 tsp minced garlic
  • 1 can (10 oz/284 ml) condensed, reduced-fat cream of broccoli soup, undiluted
  • 3/4 cup (3 oz/85 g) packed shredded light old (sharp) cheddar cheese
  • 1/4 light sour cream
  • 1/4 cup grated parmesan cheese
  • 1 tbsp minced fresh dill or fresh basil leaves, or 1 tsp dried
  • 1/2 tsp dry mustard powder
  • 1/4 tsp freshly ground black pepper
  • 2 cans (6 oz/170 g each) chunk light tuna in water, drained
5/5 (1 Votes)

Greek Beef Tenderloin in Togas with Mediterranean Orzo and Greek Salad

Greek Beef Tenderloin in Togas with Mediterranean Orzo and Greek Salad

By

Take the meat out of the fridge and bring up to room temperature

  • 5 tablespoons EVOO - Extra Virgin Olive Oil, divided plus additional for drizzling
  • 4 beef tenderloin medallions (each about 6 to 8 ounces and no more than 1 to 1 1/2 inches thick)
  • Salt and pepper
  • 1 small to medium onion, finely chopped
  • 2 cloves garlic, finely chopped or grated
  • 1 pound spinach, woody stems removed and chopped
  • A few grates fresh nutmeg, to taste
  • 3/4 cup feta cheese crumbles
  • 1/4 cup milk
  • 1 teaspoon dried oregano, divided
  • 1 package (minimum of 24 sheets) store-bought phyllo dough
  • 1/2 stick butter, melted
  • 1/2 pound orzo
  • 4 scallions, thinly sliced
  • 1/2 cup (a couple of handfuls) flat-leaf parsley, chopped
  • 1/4 cup pine nuts, toasted
  • 1 English cucumber, cut into quarters lengthwise then into bite-size pieces
  • 3 plum tomatoes, chopped into bite-size pieces
  • 1 green bell pepper, seeded and chopped into bite-size pieces
  • 1 red onion, chopped
  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 5 to 6 pepperoncini peppers, drained and roughly chopped
  • Juice of 1/2 lemon
4.3/5 (3 Votes)

Tortellini Con Colore

Tortellini Con Colore

By

Prepare pasta according to package directions

  • 1 - 9 oz. package three-cheese tortellini
  • 1 1/2 C fresh snow pea pods
  • 1 C shoestring carrots
  • 3/4 C balsamic vinegar olive oil salad dressing
  • 1/2 C finely shredded parmesan cheese
5/5 (1 Votes)

Spring Pea and Asparagus Risotto

Spring Pea and Asparagus Risotto

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...with Crispy Proscuitto Chips and Baby Arugula

  • 6 C chicken stock
  • 1 bunch thin asparagus, trimmed and chopped
  • 3 T olive oil
  • 8 slices prosciutto
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 4-5 sprigs fresh thyme, leaves removed and finely chopped
  • 1 1/2 C arborio rice
  • 1/2 C dry white wine
  • 1 C frozen peas
  • 2 T butter
  • 1 C parmigiano-reggiano
  • 4 C baby arugula
  • 2 T aged balsamic vinegar
  • Salt and pepper
5/5 (2 Votes)

Tuna Noodle Casserole

Tuna Noodle Casserole

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Cook macaroni according to package directions

  • 2 C dry macaroni
  • 1 can tuna, drained
  • 1 C sliced celery
  • 1/3 C chopped green onions
  • 1/4 C diced green bell pepper
  • 1/4 C diced pimento
  • 1 can cream of celery soup
  • 1/2 C milk
  • 1 C shredded cheddar cheese
  • 1/2 C mayonnaise
  • 1/4 t black pepper
0/5 (0 Votes)

Mussels in Cream Sauce

Mussels in Cream Sauce

By

Melt butter in heavy large pot over medium heat

  • 1 tablespoon butter
  • 1 small leek, halved, thinly sliced (white and pale green parts only)
  • 2 pounds mussels, scrubbed, debearded
  • 1 cup dry white wine
  • 1/2 cup whipping cream
  • 4 tablespoons chopped fresh parsley
5/5 (3 Votes)

Salmon Chowder

Salmon Chowder

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Heat olive oil in a large, non-stick soup pot over medium heat

  • 1 T olive oil or butter
  • 1 C sliced leeks (white part only)
  • 3/4 C each chopped celery and diced red bell pepper
  • 1 t minced garlic
  • 1 t each dried thyme and dried tarragon
  • 3 T flour
  • 3 C chicken broth
  • 1 can (14 oz.) cream-style corn
  • 1/2 C light cream
  • 12 oz. boneless, skinless salmon filet, cut into bite-sized pieces
  • 1/2 t each salt and pepper
  • 2 T minced fresh dill
  • 1 T lemon juice
  • 1 t each grated lemon zest and dijon mustard
0/5 (0 Votes)

Penne Rigate Della Kay

Penne Rigate Della Kay

By

Cook penne according to package directions

  • 10 oz penne rigate
  • 4 tbsp vegetable broth
  • 1 pound broccoli, florets only
  • 1 small zucchini, sliced thin
  • 1 medium onion, diced small
  • 2 roma tomatoes, roughly chopped
  • 6 oz salami, sliced thin
  • 1 container (350g) rose pasta sauce
  • pinch of salt
  • 2 eggs
  • Handful of cheese
4.5/5 (50 Votes)