Tag Archives | family dinner idea

Easy Dinner Idea- Spring Penne

Easy Dinner Idea of the Week

Our Easy Dinner Idea of the week is a simple and healthy pasta dish with fresh asparagus, mushrooms and sundried tomatoes.  If you’re scrambling for a last-minute dinner solution, this is the recipe for you.

Easy Dinner Idea Recipe

Spring Penne Recipe

 

Check out our past Easy Dinner Ideas of the Week:

easy dinner idea recipes

Greek Pita Pockets with Meditteranean Potatoes

 

easy family dinner idea recipe

Sauteed Steak with Spinach, Tomatoes & Avocado

 

easy dinner recipe

Berry-Good Pork Tenderloin with Herb Roasted Potaotes

 

 

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Italy-Meets-London Broil with Spaghetti Aglio E Olio & Balsamic Vegetables

London Broil Recipe

Italy-Meets-London Broil with Spaghetti Aglio E Olio & Balsamic Vegetables

Italy-Meets-London Broil with Spaghetti Aglio E Olio & Balsamic Vegetables

Ingredients

  • beef top round shoulder steak (London Broil)- 2-3 lbs
  • pesto sauce- 1 8oz. jar
  • green beans, fresh- 1 lb, washed and trimmed
  • grape tomatoes- 1 pint, sliced lengthwise in halves
  • zucchini- 1, sliced into ½-inch slices
  • squash- 1, sliced into ½-inch slices
  • balsamic salad dressing- ½ cup
  • shredded Parmesan cheese- ½ cup (4 oz.)
  • spaghetti pasta- 1 lb
  • STAPLES
    Vegetables:
  • minced garlic- 1 tbspn
  • olive oil- 2 tablespoons
  • Spaghetti:
  • olive oil- ¼ cup
  • minced garlic- 1 tbspn
  • crushed red pepper flakes (optional)

Instructions

    Steak
  1. Heat oven to Broil
  2. Use hands to rub pesto sauce on steak covering top, bottom and sides completely, then place on broiling pan
  3. Cook on middle rack, turning once, until brown, approximately 7-9 minutes each side depending on desired doneness
  4. Let steak stand about 10 minutes before slicing into thin slices to serve
  5. Vegetables
  6. Line baking sheet with aluminum foil so foil is longer than baking sheet
  7. Place green beans in the center of foil
  8. Top green beans with tomatoes, zucchini, squash and garlic
  9. Drizzle vegetables with olive oil
  10. Fold foil over vegetables and fold sides up pressing together at top to form a cocoon
  11. Cook alongside steak or bake at 425º until vegetables are tender, approximately 15 minutes, then transfer to serving bowl
  12. Drizzle balsamic dressing over vegetables and toss, then garnish with Parmesan cheese
  13. Spaghetti
  14. Boil spaghetti in salted water until tender
  15. Before draining pasta, use glass measuring cup or coffee cup to scoop out a cup of the cooking water
  16. Drain pasta
  17. Transfer pasta to serving bowl
  18. Pour cooking water over the top followed with olive oil, garlic and red pepper flakes (optional); then toss
http://tonispilsbury.com/london-broil-recipe/

 

Reincarnate The Leftover

Don’t throw out leftovers, reincarnate them instead.  If you have leftover London Broil, try this recipe for Philly Cheesesteak Subs:

Philly Cheesesteak Recipe

Philly Cheesesteak Recipe

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

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Balsamic Chicken & Walnut Gorgonzola Salad

Balsamic Chicken & Walnut Gorgonzola Salad

Balsamic Chicken & Walnut Gorgonzola Salad

Ingredients

  • Boneless skinless chicken tenderloins- 2 lbs (if cooking extra chicken to store for Weekly Meal Plan, use 3 lbs
  • Creamy balsamic salad dressing - (1) bottle
  • Mixed spring lettuce - (1) ready-to-eat bag
  • Pears - (2) sliced discarding core
  • Walnuts, chopped - (1) 2oz. bag
  • Gorgonzola cheese, crumbled - 4 oz.

Instructions

    Chicken
    For best results,marinade chicken ahead of time, 2-3 hours to overnight
  1. Combine chicken and ¾ of bottled dressing in large zip-top baggie or shallow dish; seal and place in refrigerator to marinate
  2. Chicken can be cooked on outdoor grill, or indoor grill or griddle over medium-high heat
  3. Remove chicken from marinade and cook, turning once, until brown and cooked thoroughly, approximately 7 minutes each side
  4. Salad
  5. Place lettuce in salad or mixing bowl
  6. Top with pear slices and walnuts
  7. Drizzle with remaining salad dressing and toss
  8. Garnish with Gorgonzola cheese crumbles
http://tonispilsbury.com/balsamic-chicken-walnut-gorgonzola-salad/

 

Weekly Meal Plan

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Sundried Tomato, Mushroom & Italian Turkey Farfalle Pasta

Italian Sausage & Peppers with Mushroom Cheese Farfalle

Italian Sausage & Peppers with Mushroom Cheese Farfalle

Ingredients

  • Bowtie (farfalle) pasta - 1lb
  • Italian Seasoned Ground Turkey (*like Jennie O Italian Seasoned Ground Turkey, or mild ground Italian sausage- 2 lbs (you can also use link sausage squeezed from casing)
  • *If cooking extra sausage to store for use later in the week like Weekly Meal Plan, use 3 lbs
  • Green and red bell peppers - (1 each) sliced into strips
  • Mushrooms, white, sliced - 8 oz.
  • Julienne Cut Sun-Ripened Dried Tomatoes- 8 oz. (*like Mezzetta, found near canned tomatoes)
  • Mascarpone cheese- 8 oz.
  • Pecorino Romano cheese- 8 oz. (can also use Parmesan, so would need 16 oz. or 2 cups Parmesan total)
  • Shredded Parmesan cheese- 8 oz.
  • Staples:
  • Olive oil- 3 tbspns
  • *Extra cooked sausage is stored in airtight container to use in our Tortellini Soup
  • *Recipe will print without photos using print option above

Instructions

  1. If using Weekly Meal Plan, store half of sliced red and green bell peppers together for Ratatouille Pan Simmered Steak
  2. Boil pasta in salted water until tender
  3. Heat olive oil in large skillet over medium-high heat
  4. Brown ground turkey or sausage until slightly cooked
  5. Add bell pepper and saute for another 2 minutes with turkey or sausage until peppers become tender and turkey is cooked thoroughly
  6. Transfer cooked turkey or sausage with peppers to large serving bowl (if you have a "picky eater", set aside a small bowl of cooked turkey or sausage to serve alongside pasta with butter)
  7. Add sundried tomatoes with oil (do not drain) and mushrooms to same pan over medium-high heat to saute until tender, approximately 2 minutes
  8. Add Mascarpone cheese and Pecorino cheese, saute until cheese melts into a sauce with the mushrooms and tomatoes
  9. Before draining pasta, use glass measuring cup to scoop out 1/4 cup of pasta cooking water
  10. Drain pasta and return to pasta pan
  11. Add pasta cooking water back to pasta in pan and toss
  12. Add mushrooms with sundried tomatoes in sauce to serving bowl
  13. Add cooked pasta to serving bowl (if you have a "picky eater", reserve a small bowl of pasta to toss with some butter and serve alongside cooked turkey or sausage)
  14. Toss pasta with turkey or sausage, peppers, mushrooms and tomatoes together
  15. Serve garnished with Parmesan cheese
http://tonispilsbury.com/sundried-tomato-mushroom-italian-turkey-farfalle-pasta/

 

 

 

 

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