Tag Archives | easy dinner idea

Greek Yogurt Swedish Meatballs with over Spinach Pasta

By on June 2, 2012 in Entrees Recipe, Recipes

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Greek Yogurt Swedish Meatballs over Spinach Pasta

Greek Yogurt Swedish Meatballs over Spinach Pasta

Ingredients

  • 1. ground beef - 1 1/2 lbs (if cooking extra meatballs for [Weekly Meal Plan|http://
  • 2. onion, white - (1) minced; store ½ of minced onion for day 5-shrimp with penne pasta
  • 3. spinach pasta - 1 lb
  • 4. cream of mushroom soup - (1) 10-14oz. can
  • 5. Oikos Organic Plain Greek Yogurt- (1) cup (half of 16oz. container)
  • 6. grape tomatoes - (1) pint, sliced into halves
    • STAPLES
    Meatballs:
  • 8. seasoned bread crumbs - 1 cup
  • 9. eggs - (2)
  • 10. season salt – 1 tablespoon
  • 11. olive or canola oil- ¼ cup
    • Sauce:
  • 12. milk - ½ cup
  • 13. paprika - 2 tbspns

Instructions

  1. In large mixing bowl combine ground beef, minced onion, seasoned breadcrumbs, eggs, and season salt
  2. Heat oil in large deep skillet over medium-high heat (unless using the Meatball Baker)
  3. Hand roll beef mixture into small 1½-inch meatballs
  4. Cook meatballs in batches in skillet, turning gently with a large spoon until all sides are brown, approximately 15-20 minutes total before transferring cooked paper towel lined plate to cool
  5. If making extra meatballs, store half of cooked meatballs for [Meatball Subs/http://tonispilsbury.com/meatball-subs]
    6. Pasta:
  6. Boil pasta in salted water until tender
  7. Before draining cooked pasta, use a glass measuring cup to scoop out about ¼ cup of cooking water to reserve
  8. Drain pasta and transfer to a serving bowl
  9. Add cooking water to pasta in bowl and toss
    10. Sauce:
  10. Combine soup, yogurt, milk and paprika in medium saucepan over heat medium heat until hot, approximately 3 minutes
  11. Serve spinach pasta individually topped with meatballs and Swedish sauce, garnish with sliced tomatoes
https://tonispilsbury.com/swedish-meatballs-over-spinach-pasta/

Meal Plan Simply Delicious

Simply Delicious Weekly Meal Plan

 

Balsamic Chicken & Walnut Gorgonzola Salad

By on June 1, 2012 in Complete Family Dinner, Recipes

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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
  4. Place lettuce in salad or mixing bowl
  5. Top with pear slices and walnuts
  6. Drizzle with remaining salad dressing and toss
  7. Garnish with Gorgonzola cheese crumbles
https://tonispilsbury.com/balsamic-chicken-walnut-gorgonzola-salad/

 

Weekly Meal Plan

Quesadilla Bar

By on June 1, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes, Reincarnating The Leftover

Reincarnate The Leftover

This is the perfect Friday-night family fun recipe made with leftover cooked chicken from the week and with leftover cooked rice, or from our Weekly Meal Plan.

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Quesadilla Bar with Spanish Fried Rice

Quesadilla Bar with Spanish Fried Rice

Ingredients

  • Leftover cooked chicken, chopped- 2-3 cups
  • Brown rice tortillas (or flour if not gluten-free)
  • Shredded cheddar/Monterey cheese- 16 oz. (2 cups)
  • Salsa- 1 12oz. jar or 2 7oz. cans salsa casera
  • Green onions, trimmed and diced
  • Sour cream- 1 pint
  • Leftover cooked white rice- 2 cups

Instructions

  1. Set out tortillas, chicken and all garnishes including cheese, green onions and sour cream.
  2. Set out only half of salsa (or 1 of the 7oz. cans) for garnish.
  3. Allow each person to individually assemble quesadillas and cook in oven or quesadilla maker until brown.
    4. For Rice:
  4. Heat oil in heated or non-stick skillet over medium-high heat.
  5. Add rice and remaining salsa.
  6. Saute rice with salsa until it starts to become crunchy, approximately 6 minutes.
https://tonispilsbury.com/quesadilla-bar/

Weekly Meal Planning for Busy Families

Weekly Meal Plan

On-The-Fly Shepherd’s Pie

By on May 30, 2012 in Entrees Recipe, Recipes

Shepherd’s Pie Recipe

This is the perfect recipe to make with leftover mashed potatoes.  Also, if you’re cooking ground beef for a recipe earlier in the week, brown a pound extra and store to use for this recipe so tonight’s dinner will be a snap.

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On-The-Fly Shepherd's Pie

On-The-Fly Shepherd's Pie

Ingredients

  • ground beef- 1 lb
  • green onions- 1 bundle, diced
  • peas & diced carrots- 1 15oz. can
  • brown gravy (chicken, turkey or beef) - 1 jar
  • prepared mashed potatoes- 4 cups (perfect recipe to make with leftover mashed potatoes)
  • fresh thyme (or dried)- 1 teaspoon fresh or 1/2 teaspoon dried
  • STAPLES
  • • dried parsley- 1 teaspoon

Instructions

  1. Heat oven to 375 degrees F
  2. Brown ground beef in skillet
  3. Add green onions, peas & carrots, gravy and thyme; mix well
  4. Transfer mixture to a casserole baking dish
  5. Loosely layer mashed potatoes on top (use the back of a rubber spoon to gently smooth over the mixture)
  6. Garnish with dried parsley
  7. Bake until gravy is bubbling hot through the sides of the mashed potatoes, approximately 35 minutes
https://tonispilsbury.com/on-the-fly-shepherds-pie/

 

Meal Plan Simply Delicious

The Organized Cook Weekly Meal Plan System