Broccoli and Bacon Quiche in the George Foreman Evolve Grill

Image by Suzanne Pitner for DinnerMagic

Quiche is a terrific meal when you want something small and light. However, sometimes heating up the oven for just one small quiche seems like too much. I wanted to find a better way. So I tried adapting my Broccoli and Bacon Quiche recipe to bake in the George Foreman Evolve Grill. I like this grill because it has a baking pan that does a job on lasagna and other baked dishes that rivals my oven and does it in half the time.

I decided to use puff pastry that comes in sheets because they bake quickly and they fit perfectly in the grill. I also cut down on the liquid. It worked quite well and was ready in 20 minutes.

I served it with a green salad, crusty French bread, and a nice white chardonnay. Lip smacking good!

Ingredients for Broccoli and Bacon Quiche in the George Foreman Grill

• 1 sheet of frozen puff pastry
• 6 bacon slices, cooked and cut up or crumbled
• 1 1/2 cups of chopped fresh broccoli florets
• 3 green onions, chopped
• 1/2 teaspoon of salt
• 1/4 teaspoon nutmeg (If you like it more savory, use 1/2 teaspoon of dill instead of the nutmeg. If you prefer hot and spicy, use 1 teaspoon of red pepper flakes.)
• 5 eggs
• 1/2 cup of half and half

How to make the quiche:

1. Preheat the grill to 375 degrees.
2. While the grill heats, cook the bacon in the microwave under a layer of paper towels.
3. Chop all the vegetables.
4. Whisk together the eggs, cream, and spices, then stir in the vegetables.
5. Spray the pan with cooking spray.
6. Lay one piece of puff pastry in the grill, covering the bottom.
7. Pour the egg mixture on top.
8. Close the grill and bake for 15 minutes.

Serve immediately while it's hot. It's also delicious the next day served cold. My husband likes to add hot pepper sauce on top of his quiche to kick it up. This recipe makes four servings.

If you really, really want to bake it in the conventional oven, here's the recipe for my original Bacon and Broccoli Quiche.

Nothing Beats Chocolate Beet Cake!

Sounds strange, doesn't it? Don't knock it till you've tried it. The beets in this recipe make the cake moist even after it's been on a cake plate for a couple of days. This is so rich you'll want to make it for sharing with friends.

With the beets and the dark baking chocolate, one could almost say this is a health food. You know, polyphenols and all that.

I got the idea from a recipe in More magazine in the November 2010 issue, and adapted it to suit my baking style. The recipe is intense, but worth the work. It uses fresh beets that need to be cooked ahead of time.

I'm working on developing a quicker version using canned beets. Once I have that, I'll add it to this post. The frosting in this version is homemade, but you can use canned frosting if that suits you.

Image by Suzanne Pitner, Dinner Magic

Nothing Beats Chocolate Beet Cake Recipe

3/4 cup cocoa powder

1/4 cup of cocoa powder to dust the pans

2 medium beets, boiled till tender then cooled and peeled

2 sticks of real butter, unsalted

2 1/4 cups of granulated sugar

5 eggs

1 teaspoon vanilla extract

2 squares of dark baking chocolate

2 1/2 cups of enriched flour

1 teaspoon cinnamon

2 teaspoons baking soda

1/8 teaspoon of salt 

Crisco butter flavored shortening, or extra butter for the pans

Parchment paper

Making the cake:

Butter two 9 inch cake pans with Crisco or butter.

Cut circles of the parchment paper to fit in the bottom of the cake pans. Or better yet, try these pre-cut 9-inch rounds from Regency. How cool are those?
Lay the cut out circles in the pans and butter the parchment paper.

Sprinkle cocoa powder over the pans and shake to knock out the excess powder.

Set the pans aside and preheat the oven to 355 degrees.

Puree the cooked and cooled beets with a ricer or food processor. Measure two cups.

Soften the butter in the microwave till it can be mixed with the sugar.

With a hand mixer, blend the butter and sugar on high speed till fluffy.

Continue blending and add the eggs, one at a time.

On low speed, blend in the beets and vanilla.

Melt the baking chocolate in the microwave by heating 20 seconds, then stirring, and repeating until it is creamy.

Add the chocolate to the mixture and blend.

In another bowl, mix the cocoa, flour, baking soda, cinnamon, and salt.

I used a sifter to make sure my cocoa powder was smooth.

One cup at a time, add the dry ingredients to the beet mixture, blending well after each addition.

Place the batter in the two pans.

Bake 40-45 minutes. The cake is done when a knife inserted in the center comes out clean.

Now on to the frosting for the Chocolate Beet Cake!

Cream Cheese Chocolate Frosting

4 ounces of cream cheese

1 stick of butter, room temperature

1 teaspoon vanilla

2 1/2 cups of powdered confectioner's sugar

1/2 cup of powdered cocoa

1 teaspoon cinnamon

Mix together the wet ingredients.

Sift together the dry ingredients.

Mix the dry ingredients into the wet ingredients one cup at a time.

This frosting recipe made just enough to frost the cake with barely enough left over to lick the spoon before washing it. Perfect!

Frost the top of one layer.

Place the next layer on top and frost the top of it.

Frost the sides of the cake.

Use the rest of the frosting to fill in any thin areas. Thick frosting is yummy.

The picture below is of a slice while the cake is still warm. See the gooey frosting? It firmed up overnight, and was just as tasty the next day.

Image by Suzanne Pitner, Dinner Magic

Catfish Dinner with Zucchini Fritters and Corn with Calabacitas

 Photo/Suzanne Pitner

Summertime means plenty of zucchini, corn, tomatoes, and squash. This quick to fix dinner helps you use up an overabundance of those fresh vegetables in a new way. I'm going to post the recipes for each part of the dinner separately.

Start by cooking the zucchini pancakes first. While they cook, start the corn with calabacitas. Last, keep the zucchini pancakes warm in the oven while you cook the catfish. This dinner will serve four people.

Recipe for Zucchini Pancakes

• 2 1/2 pounds of zucchini, grated with the skin on
• 2 eggs
• 1/2 cup grated Feta cheese
• 1/2 cup bread crumbs
• 1/4 cup corn meal
• 1/4 cup all-purpose flour
• 1 teaspoon crushed garlic
• 1/2 cup red onions, chopped fine
• 1/2 cup chopped cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon of salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Mix all the ingredients together in a mixing bowl. Stir until the flour is completely mixed into the vegetables. The batter will be very thick.
Heat the oil until one drop of batter set in the pan sizzles.
Measure 1/2 cup of the batter and pour into the pan. Flatten the mound slightly. Depending on the size of your pan you may cook two or three pancakes at a time.
Cook over medium high heat until brown on the bottom, then gently flip.
Keep the pancakes warm in the oven until all the batter has been cooked.

Recipe for Corn with Calabacitas

• 1 onion, finely chopped
• 1 small zucchini or other squash, cut into pieces (I used Mexican summer squash in the picture above.)
• 1 tablespoon cooking oil
• 2 cups of corn (Fresh, canned, or frozen.)

Heat the oil in a pan.
Cook the onion and squash in the hot oil until soft and browned.
Add the corn. Turn the heat to low and keep warm until the rest of dinner is ready.

Recipe for Breaded Catfish

• 2 pounds catfish fillets
• 1 cup of bread crumbs
• 1 egg, beaten
• Mrs. Dash Salt Free Lemon Pepper Seasoning

 Dredge the catfish in the egg, then dip in the bread crumbs to coat.
Cook them in the same pan in which you cooked the zucchini pancakes. Add a little oil or spray the pan if it needs it.
When plating the food, put some Pico de Gallo over the fish. Add some lemon or lime wedges to the plate.

Wine pairing for this meal is a Torrontes from Argentina or an Agua de Sandia con vino blanco drink.

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Read how to Make Dinner Magic Work for You!

How To Use Dinner Magic So It Works For You

 Photo/Limonada on Flickr

Each week of the year has a list of seven dinner menus. You can find them in the right sidebar under Recipes and Categories. They're labeled with the month and the week, like this:

Dinner Magic Menus July Week 4

Click on the link for the week you want. You can print this out or email it to yourself. At the bottom of the post is a link to the grocery list for that week. It is also named by the month and week, like this:

Dinner Magic Shopping List July Week 4

If you ever need to look up the menus or a shopping list for a week, use words just like my examples in the search box, except with the month and week you need.

The menus are linked to each recipe. Just click on each link for easy instruction for a complete meal.

You can also search for a recipe by typing in what you’re looking for in the search box. You can also scan the Recipes and Categories to see if something catches your eye there. You can scroll down now to see the latest recipes I've posted.

I hope you enjoy the recipes and I hope the menus help make your life in the kitchen easier. If you find something odd, please email me and tell me.

Suzannepitner at gmail dot com

I’ll fix it right away! Even good cooks sometimes make mistakes in typing!

Have fun, and Bon Apetit!

Dinner Magic Menus and Shopping List July Week 4

I love fresh mangoes and tropical fruits. They're all so fresh right now. That's why I included mangoes in two of this week's recipes and some pineapple as well. If you can't get mangoes in your area, peaches make a delicious substitution in the recipes that use mango. If you do have mangoes in your market, check out my mango article that tells how to choose them, store them, core them, and cut them.


Dinner Magic Menus July Week 4

Dinner Magic Shopping List July Week 4

Speaking of fruits, if you want a dessert this week, try these Whole Wheat Shortcakes with Strawberries, Blueberries, and Cream. Or if you just need something to cool you down, try a healthy shake like the Orange Delight or the Blueberry and Honey. If you're really adventurous, the Avocado Shake is creamy and yummy.


Photo/Xenia on Morguefile


More great recipes are at my Sacramento Easy Meals Examiner website.

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Dinner Magic Shopping List July Week 3

Use this shopping list to buy all the groceries you need to make the seven delicious dinners in the Dinner Magic Menus July Week 3.

Meats:
4 boneless, skinless, chicken breasts
2 pounds of chicken breast tenderloins
2 pounds country style pork ribs
1 pound ground turkey

Dairy:
1 cup of grated Cheddar cheese
1 cup of ricotta cheese
½ cup of grated Mozzarella cheese
1 cup grated Parmesan cheese
Eggs

Frozen Food:
1 package frozen peas and carrots
1 cup of frozen carrot slices
2 cups of frozen chopped broccoli

Fresh Food:
1 dozen fresh corn tortillas
2 heads of iceberg leaf lettuce
1 head of Romaine lettuce
1 bunch of baby spinach leaves
1 green bell pepper
6 green onions
2 tomatoes
1 cup of cherry tomatoes
1 head garlic, or 1 jar crushed garlic
1 bunch of fresh basil
1 bunch chopped parsley
1 fresh lemon
4 russet potatoes

Canned Food:
1 small jar of sweet and sour sauce
1 can (15 ounces) crushed pineapple
1 can refried pinto beans
1 cup of salsa
2 small cans of sliced black olives
1 small jar of capers
1 small can of sun dried tomatoes
1 can of artichoke hearts in water
1 jar marinara sauce
1 cup chicken broth

Dry Food and Staples:
Olive oil
Cooking spray
Brown or white rice
1 pound of fusilli pasta
Flour
1 package of bread machine yeast or 2 ½ teaspoons yeast

Spices and Condiments:
Salt and pepper
Sugar
1 packet taco seasoning mix
Mrs. Dash lemon pepper seasoning
Italian seasoning blend
Dried parsley
Soy sauce
1 small jar orange marmalade
Small bottle of catsup
Asian style dressing, Caesar salad dressing

Other items needed:
Small bottle of white wine
Aluminum foil

Dinner Magic Menus July Week 3

Sweet and Sour Chicken over Brown Rice

Taco Salad with Home Made Baked Tortilla Chips

Broccoli Cheese Calzone with Marinara Sauce

Mediterranean Pasta Dinner

Chicken Picatta over Brown Rice Pilaf

Pork Ribs and Potatoes on the Grill

Grilled Chicken Ceasar Salad

All the groceries you need to make these seven delicious meals are in the Dinner Magic Shopping List July Week 3.

Pork Ribs and Potatoes on the Grill

Ingredients:

• 2 pounds country style pork ribs
• ¼ cup soy sauce
• ¼ cup orange marmalade
• 2 tablespoons of catsup
• 4 russet potatoes, scrubbed
• 2 teaspoons olive oil
• ½ head of iceberg lettuce, chopped
• ½ bunch of baby spinach leaves
• 1 cup of cherry tomatoes
• ¼ cup Asian style dressing
• Aluminum foil

Preparation:
Mix the soy sauce, marmalade, and catsup in a bowl.
Brush the ribs with the sauce.
Place ½ teaspoon of olive oil in the center of a square of aluminum foil.
Place a potato on the oil and roll it up in the aluminum foil.
Repeat with the other potatoes.
Place the ribs and potatoes on the outdoor grill and cook over medium high heat until done.
Alternatively, these may be baked in a 375 degree oven 45 minutes or until done.
Toss the lettuce, spinach, tomatoes, and dressing.
Serve the ribs and potatoes with the salad.


Photo/Mike Johnson, TheBusyBrain.com
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Grilled Chicken Caesar Salad

Ingredients:

• 2 boneless, skinless, chicken breasts
• Mrs. Dash lemon pepper seasoning
• 1 head of Romaine lettuce, cut up
• ¼ cup of Caesar salad dressing
• ¼ cup of Parmesan cheese

Preparation:
Sprinkle the lemon pepper seasoning over the chicken breasts.
Grill on the indoor grill until done, about 5-8 minutes.
Toss the lettuce, dressing, and cheese.
Slice the chicken breasts into pieces.
Place on top of the salad.


Photo/Devlyn on Flickr
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Chicken Picatta over Brown Rice Pilaf

Ingredients:
2 boneless, skinless chicken breasts
¼ cup flour
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1 cup chicken broth
Juice of one fresh lemon
¼ cup chopped parsley
1 cup brown rice
1 package frozen peas and carrots

Preparation:
Cook the rice in boiling water according to package directions.
Stir the frozen peas and carrots into the cooked rice.
Cover and keep warm.
Place the chicken breasts between two sheets of plastic wrap and pound until they are ¼ inch thick.
Cut each piece in half, making four pieces total.
Put the flour, dried parsley, salt and pepper in a bag.
Place the chicken pieces in the bag and shake to coat.
Heat 1 tablespoons butter and t1 tablespoon olive oil in a pan.
Cook the chicken breasts until browned, about 3 minutes per side.
Remove from the pan.
Add the lemon juice and broth to the pan and scrape up any brown bits.
Boil the liquid for ten minutes. Add one more tablespoon of butter to the broth.
Remove from the heat. Add the parsley to the sauce.
Pour the sauce over the chicken and serve over the rice pilaf.

Tip: If the sauce needs to be thickened, mix one tablespoon of flour with 2 tablespoons of water and whisk into the sauce.



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Mediterranean Pasta Dinner

Ingredients:

• 1 pound of fusilli pasta
• 1 pound of chicken breast tenderloins
• 2 tablespoons of olive oil
• 2 teaspoons of crushed garlic (2 cloves)
• 1 small can of sliced black olives
• ¼ cup of capers
• ¼ cup of sun dried tomatoes1 can of artichoke hearts in water, drained
• ½ cup of white wine
• ¼ cup of fresh basil, chopped
• ½ cup of grated Parmesan cheese

Preparation:
Cook the pasta in boiling water according to package directions.
Heat the olive oil in a pan and add the garlic. Cook until the garlic begins to brown.
Cook the chicken in the olive oil and garlic and cut into pieces.
Add the olives, capers, tomatoes, artichoke hearts, white wine, and basil.
Simmer for ten minutes. Drain the pasta.
Stir the pasta into the chicken mixture.
Sprinkle with Parmesan cheese and serve with a side salad.



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Broccoli Cheese Calzone with Marinara Sauce

Ingredients:
Pizza dough:

• 1 cup plus 2 tablespoons of water
• 2 tablespoons of olive oil
• 3 cups of flour
• 1 teaspoon Italian seasoning blend
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 package of bread machine yeast or 2 ½ teaspoons yeast

Filling:

• 2 cups of frozen chopped broccoli
• 1 clove garlic, crushed or 1 teaspoon crushed garlic
• 1 cup of ricotta cheese
• ½ cup of grated Mozzarella cheese
• 1 egg
• 1 teaspoon Italian seasoning blend
• 1 small can of black olive slices
• Topping:
• 1 jar marinara sauce
• Grated Parmesan cheese

Preparation:
Place the pizza dough ingredients in the bread machine and set to the dough cycle.
Mix together the filling ingredients and set aside.
Divide the dough into four pieces.
Roll each piece out into a circle about the size of a pie pan. (8-9 inches)
Place a quarter of the filling in each round and fold the dough over the top.
Crimp the edges by rolling the dough edge up and crimping with a fork or squeezing with your fingers.
Cut 2 or 3 small slits in the top to let the steam escape while baking.
Brush the calzones with olive oil.
Place them on a greased baking sheet, with no edges touching.
Bake in a 425 degree oven for 12-18 minutes, until golden brown.
Warm the marinara sauce in the microwave.
Serve the calzones with marinara sauce and grated Parmesan cheese on the side.



Photo/Canadacow on Flickr

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Taco Salad

Ingredients:

• 1 pound ground turkey
• 1 packet taco seasoning mix
• 1 can refried pinto beans
• 2 fresh tomatoes, chopped
• 3 green onions, chopped
• 1 head of iceberg leaf lettuce, chopped
• 1 cup of grated Cheddar cheese
• Baked tortilla chips
• 1 cup of salsa
• Cooking spray

Preparation:
Cut 4 corn tortillas into strips or triangles.
Spray a thin baking sheet with cooking spray.
Lay the tortillas on the sheet, and lightly spray them with cooking spray.
Sprinkle lightly with salt.
Bake in a 400 degree oven for 10-12 minutes, until crispy.
Brown the turkey with the taco seasoning mix.
Place lettuce in bowls.
Top the lettuce with the meat, beans, cheese, tomatoes, and onions in that order.
Garnish with the baked tortilla chips and salsa.

Photo/Suzanne Pitner, Baked Tortilla Chips
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Sweet and Sour Chicken over Brown Rice

Ingredients:

• 1 pound chicken breast tenderloins
• 2 tablespoons olive oil
• 1 small jar of sweet and sour sauce
• 1 can (15 ounces) crushed pineapple, drained
• 1 cup of frozen carrot slices
• 1 green bell pepper, cut into bite sized pieces
• 1 cup of brown or white rice
• 3 green onions, chopped

Preparation:
Tip: Don’t throw away the pineapple juice from the can. Add it to other juice in the refrigerator.

Heat a pan with olive oil.
Cook the chicken in the oil until browned and cooked through.
Cut the chicken into bite sized pieces.
Return to the pan and stir in the sweet and sour sauce, pineapple, carrots, and bell pepper.
Keep warm while the rice cooks.
Cook the rice in boiling water according to package directions.
Serve the sweet and sour chicken over the rice.
Garnish with chopped green onions.


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Dinner Magic Shopping List July Week 2

These are all the ingredients you need to make the seven delicious dinners for Dinner Magic Menus July Week 2.

Meats:
1 pound of large shrimp, shelled and deveined
1 turkey breast, up to 6 pounds
½ pound sliced turkey (You may use leftovers from the Herb Turkey Breast dinner)
1 pound ham steak, fully cooked
1 cup of chopped ham (You may use the leftovers from the Ham Steak Dinner)
1 pound boneless, skinless, chicken tenderloins
1 pound boneless pork sirloin, cut into bite sized cubes

Dairy:
Eggs
Butter
Non-fat milk
Greek yogurt
4 cups of grated Cheddar cheese
4 slices of Swiss cheese
1 cup orange juice

Frozen Food:
1 package of frozen peas
1 package frozen snow peas
2 cups of chopped broccoli florets

Fresh Food:
1 head of red leaf lettuce, cut up
1 head of iceberg lettuce
1 tomato
1 cucumber
1 pound fresh green beans
2 onions
1 lime
1 head of garlic clove, or one jar crushed garlic
1 bunch cilantro
4 russet potatoes

Canned Food:
½ cup of crunchy peanut butter
1 can of yellow corn, rinsed and drained
1 cup of sauerkraut
2 cans of chicken broth
1 can (15 ounces) stewed tomatoes, chopped

Dry Food and Staples:
Olive oil
Peanut oil, (Optional)
Flour
1 cup of coconut
Rice, brown and white
Italian bread crumbs
8 ounces of whole wheat penne pasta
8 slices of rye bread or whole wheat bread
1 package soba noodles (You may substitute spaghetti)
Whole wheat tortillas, burrito size
1 cup black beans

Spices and Condiments:
Salt and pepper, saffron, cumin, chili powder, paprika, crushed red pepper
1 sprig of rosemary, fresh chives
Mrs. Dash lemon pepper seasoning
Orange marmalade
Dijon style mustard
Honey
Brown sugar
Italian dressing, Thousand Island dressing
Hot sauce or salsa

Other items needed:

Dinner Magic Menus July Week 2

Coconut Shrimp with Mandarin Orange Dipping Sauce

Lemon Herb Turkey Breast with Summer Salad


Citrusy Ham Steaks with Chunky Smashed Potatoes


Baked Penne with Ham and Broccoli


Turkey Cheese Reubens with a Wedge Salad

Chicken with Satay Sauce

Mexican Pork and Black Bean Burritos in the Slow Cooker

For the complete grocery list with everything you need to make these seven meals, see the Dinner Magic Shopping List July Week 2.

Mexican Pork and Black Bean Burritos in the Slow Cooker

Ingredients:
1 pound boneless pork sirloin, cut into bite sized cubes
1 cup black beans
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1 onion, chopped
1 garlic clove, crushed, or 1 teaspoon crushed
½ cup chopped cilantro
1 can (15 ounces) stewed tomatoes, chopped
1 can chicken broth
1 cup brown rice
1 cup Cheddar cheese, shredded
Whole wheat tortillas, burrito size
Shredded lettuce for garnish
Extra sour cream or Greek yogurt for the topping
Hot sauce or salsa.

Preparation:
Mix the meat, beans, and spices in the slow cooker.
Add the onions and garlic.
Cut up the stewed tomatoes by using a pair of kitchen shears. Cut them right in the can.
Add the tomatoes, chicken broth, and cilantro to the crock pot and stir.
Cook on LOW 8-9 hours.
Cook the rice in boiling water according to package directions.
Strain off excess fluid from the meat mixture.
Stir the rice into the meat mixture.
Spread some of the mixture into the center of tortillas and top with cheese.
Wrap up the burritos.
Serve with sour cream lettuce, hot sauce, and extra chopped cilantro.


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Chicken with Satay Sauce

Ingredients:

• 1 pound boneless, skinless, chicken tenderloins
• 2 tablespoons butter
• 2 tablespoons olive oil or peanut oil
• 1 onion, chopped
• 1 cup of chicken broth
• ½ cup of crunchy peanut butter
• 1 teaspoon crushed red pepper
• 1 lime, cut into pieces
• ¼ cup chopped cilantro
• Salt and pepper
• 1 package frozen snow peas
• 1 package soba noodles (You may substitute spaghetti)

Preparation:
Melt the butter in a pan with the olive oil.
Cook the chicken in the olive oil and butter until brown on all sides and cooked through.
Sprinkle with salt and pepper, and remove from the pan.
Stir in the onion, and cook until softened.
Add the broth and scrape the bottom of the pan to pick up any browned bits.
Stir in the peanut butter and crushed red pepper. If the sauce is too thick, add more broth a tablespoon at a time.
Return the chicken to the skillet and simmer for 20 minutes.
Cook the noodles according to package directions in boiling water.
Heat the snow peas in the microwave.
Toss the snow peas and a small amount of the sauce into the cooked noodles.
Place the chicken and sauce over the noodles and serve with lime on the side.



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Turkey Cheese Reubens with a Wedge Salad

Ingredients:

• ½ pound sliced turkey (You may use leftovers from the Herb Turkey Breast dinner)
• 8 slices of rye bread or whole wheat bread
• 1 cup of sauerkraut
• ¼ cup Thousand Island dressing
• 4 slices of Swiss cheese
• ½ head of iceberg lettuce, cut into wedges

Preparation:
Place the sauerkraut in a colander and rinse with cool water.
Squeeze the excess liquid out until it is practically dry.
Spread the Thousand Island dressing on the bread slices.
Place some turkey, sauerkraut, and a slice of Swiss cheese on four slices.
Top with another slice of bread.
Grill on the indoor grill until the bread is browned and the cheese is melted, about 2-3minutes.
Serve the lettuce wedges with additional salad dressing.


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Baked Penne with Ham and Broccoli

This is an updated version of classic macaroni and cheese.

Ingredients:

• 1 cup of chopped ham (you may use the leftovers from the Ham Steak Dinner)
• 8 ounces of whole wheat penne pasta
• 2 cups of chopped broccoli florets
• ½ cup of Italian bread crumbs
• 2 tablespoons of butter
• 3 cups of non-fat milk
• 3 cups of grated Cheddar cheese
• 1 teaspoon paprika

Preparation:
Cook the penne in boiling water according to package directions.
During the last three minutes, add the broccoli.
Drain and leave in the pan.
In another pan, melt the butter.
Add the bread crumbs and stir.
Add the non-fat milk and whisk in the paprika until it is scalding.
Add the cheese and continue to stir until it is smooth and creamy.
Pour the cheese mixture over the penne mixture and toss to coat.
Spray a casserole dish with cooking spray.
Place the penne and cheese mixture in the casserole dish.
Bake at 375 degrees for 25 minutes.



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Citrusy Ham Steaks with Chunky Smashed Potatoes

This makes a traditional, retro style Sunday dinner.

Ingredients:

• 1 pound ham steak, fully cooked
• ¼ cup orange juice
• ¼ cup brown sugar
• 4 russet potatoes, peeled and cubed
• 2 tablespoons of butter
• 1 cup of milk
• Salt and pepper
• Fresh chives.
• Fresh green beans

Preparation:
Cook the potatoes in boiling water until tender.
Drain. Add the butter and smash the potatoes with a potato masher.
Stir in the milk a little at a time until the potatoes are as thick or as thin as you like.
Season with salt and pepper to taste.
Top with chopped chives.
Cook the green beans in boiling water just until the color deepens, 2-4 minutes.
Mix the orange juice and brown sugar.
Brush the ham steak with the orange juice mixture.
Place under the broiler and cook about 5 minutes or until the glaze begins to brown and the meat is heated through.
Serve a slice of ham steak with potatoes and green beans.



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Chicken of the Sea Tuna Fish Recalled by Tri-Union Seafoods

Tri-Union Seafoods has issued a precautionary recall of solid white tuna in water sold in twelve ounce cans. According to their press release dated June 30, 2010, the product doesn't meet their standard for seal tightness. That could be a serious issue.

If you have Chicken of the Sea solid white tuna in a twelve ounce can that you purchased anytime since February, get the cans out and check if it's one of the batches being recalled.

UPC code 4800000262

Best By Date 2/10/2014

Product codes are imprinted on the bottom of the can. Recalled codes include:
7OA1E ASWAB
7OA2E ASWAB
7OA3E ASWAB
7OA4E ASWAB
7OA5E ASWAB
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If you have one or more of these cans in your cupboard, call 1-877-843-6376 for return information and a full refund.

According to the press release, no other product codes are involved in this recall. You can read the complete announcement at the FDA Safety Recall webpage.

Lemon Herb Turkey Breast with Summer Salad

Ingredients:

• 1 turkey breast, up to 6 pounds
• 2 tablespoons Mrs. Dash lemon pepper seasoning
• 1 sprig of rosemary
• 1 head of red leaf lettuce, cut up
• 1 tomato, cut into slices
• ½ cucumber, sliced
• 1 can of yellow corn, rinsed and drained
• ¼ cup of Italian dressing

Preparation:
Rub the seasoning into the turkey breast.
Place the turkey breast and the rosemary sprig in the slow cooker.
Cook on LOW heat 6-8 hours.
To make the salad, toss the lettuce with the cucumber, corn, and dressing.
Top with the tomatoes.
Let the turkey breast rest for ten minutes before slicing and serving with the salad.


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Coconut Shrimp with Mandarin Orange Dipping Sauce, like Outback Steakhouse

Ingredients:

• 1 pound of large shrimp, shelled and deveined (If using frozen, thaw them.)
• 1 egg
• 2 tablesoons Greek yogurt
• ½ cup of flour
• 1 cup of coconut
• 2 tablespoons olive oil
• ½ cup of orange marmalade
• 1 tablespoon Dijon style mustard
• 2 teaspoons of honey
• 1 cup of rice
• 1 pinch of saffron
• 1 package of frozen peas

Preparation:
Cook the rice and saffron in boiling water according to package directions.
Stir the frozen peas into the rice.
Cover and keep warm.
Clean and dry the shrimp.
Spread the coconut on a baking sheet and toast in a 400 degree oven for 3 minutes, just until beginning to brown. Remove and place on a plate.
Mix the egg and Greek yogurt.
Dip the shrimp into the egg mixture, then into the flour, and last into the coconut.
Cook in hot olive oil for about 2 minutes on each side, less if the shrimp are smaller.
Place in the hot oven and bake for another ten minutes. This will make them stay crisp.
Mix the marmalade, mustard, and honey.
Serve the shrimp with the rice dish and dipping sauce.


Photo/Basykes on Flickr

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Dinner Magic Menus July Week 1

Chili and Lime Pork Tenderloins with Tortillas and Pico de Gallo

Quick and Easy Ravioli Lasagna Marinara

Italian Chicken and Potatoes Dinner in the Crock Pot

French Country Creamy Orzo and Asparagus

Curried Tuna Salad

Zucchini and Tomato Stew with Polenta

Flounder Vera Cruz over Sauteed Broccoli and Carrot Slaw

Get all the groceries you need to make these seven delicious dinners by using the Dinner Magic Shopping List July Week 1.

Dinner Magic Shopping List July Week 1

This grocery list has all the ingredients you need to make the meals for Dinner Magic Menus July Week 1.

Meats:
1 pound pork tenderloin
1 pound of chicken legs and thighs
1 pound of chicken parmesan sausage (or other chicken sausage of your choice)
2 pounds of fresh flounder fillets

Dairy:
Eggs
Butter
Non-fat milk
2 cups shredded Mozzarella cheese
Greek yogurt

Frozen Food:
1 package broccoli and carrots
1 small package frozen chopped broccoli
1 package of frozen cheese ravioli

Fresh Food:
2 fresh limes
1 bunch cilantro
1 medium sized jicama
1 bunch or bag baby spinach
1 head of red leaf lettuce
1 cup of cherry tomatoes
3 large tomatoes
4 russet potatoes
2 yams
1 large zucchini
1 bunch fresh asparagus
2 cups of fresh green beans (If not in season, buy 1 package frozen snow peas)
1 small bag shredded carrots
1 small package of broccoli slaw
1 bell pepper
2 onions
1 bunch green onions
1 small bunch of celery
1 head of garlic, or one jar of crushed garlic
2 jalapeno peppers
Fresh basil leaves
Lemon juice
1 pint of strawberries
1 bunch of grapes, red or green

Canned Food:
1 jar of marinara sauce
3 cans (6 ounce) albacore tuna, packed in water
1 can (15 ounce) apricots in juice
1 can red kidney beans
1 can of garbanzo beans
2 quarts of chicken broth
1 small can (6 ounces) tomato paste

Dry Food and Staples:
Olive oil
Cooking spray
1 box of orzo pasta
1 loaf of crusty French bread
Corn meal

Spices and Condiments:
Salt and pepper, chili powder, cumin, curry powder, crushed oregano, crushed thyme
Mrs. Dash lemon pepper seasoning
1 packet of McCormick Alfredo Sauce and Seasoning
Soy sauce
Honey
Italian dressing
Mayonnaise

Other items needed:
Small bottle of white wine

Flounder Vera Cruz over Sauteed Broccoli and Carrot Slaw

Ingredients:

• 2 pounds of fresh flounder fillets
• ½ cup of white wine
• 1 teaspoon Mrs. Dash lemon pepper seasoning
• 2 cups of broccoli slaw
• 1 cup of grated carrots
• Cooking spray
• 2 yams
• Pico de Gallo (Chopped cilantro, jalapeno, onion, tomato)

Preparation:
Wash and scrub the yams.
Cook in the microwave 5-7 minutes or until tender.
Spray a pan with cooking spray.
When the pan is hot, sauté the broccoli and carrots until just beginning to tenderize.
Remove the broccoli slaw to a plate.
Add the wine to the pan.
Place the fish in the wine and cook until the wine is evaporated.
Sprinkle with lemon pepper seasoning.
Place the fish on top of the slaw and top with Pico de Gallo.


Photo/Suzanne Pitner
 
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Zucchini and Tomato Stew with Polenta

What a delicious way to use up the zucchini from your summer garden. Make this into a vegetarian recipe by substituting vegetable broth for the chicken broth. Use low sodium broth to keep the sodium down. Also, you can change up the vegetables, as long as you keep the zucchini, tomato, and garbanzo beans. For this picture, we added beet greens from the garden, mushrooms, and black eyed peas.

Ingredients:

• 1 large zucchini, cut into ½ thick cubes
• 2 large tomatoes, chopped
• ½ cups shredded carrots
• 1 can red kidney beans, rinsed and drained
• 1 can of garbanzo beans, (chickpeas), rinsed and drained
• 1 stalk of celery, chopped
• 1 bell pepper, chopped
• 1 onion, chopped
• ¼ cup of fresh basil, chopped
• 1 clove of garlic, crushed
• 3 cups of chicken broth
• 1 teaspoon of crushed oregano
• ½ teaspoon crushed thyme
• ½ teaspoon pepper
• ½ cup of tomato paste
• 1 cup of corn meal
• 4 cups of chicken broth

Preparation:
Place all the stew ingredients in the crock pot and mix well to combine.
Cook on LOW for 8 hours or HIGH for 4.
Just before serving:
Bring the 4 cups of chicken broth to a boil.
Stir 1 cup of the hot broth into the corn meal in a separate pan.
Slowly stir in the remaining broth, stirring constantly to prevent lumps.
Cook and stir for another 2-3 minutes.
Place a spoonful of polenta in a bowl and a spoonful of stew on top.

Photo/Suzanne Pitner
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Curried Tuna Salad

This recipe is a summer favorite around our house.

Ingredients:

• 3 cans (6 ounce) albacore tuna, packed in water, drained
• 1 can (15 ounce) apricots in juice, cut into pieces
• 1 pint of strawberries , sliced
• 2 stalks of celery, chopped
• ¼ cup mayonnaise
• ½ cup Greek yogurt
• ½ teaspoon curry powder
• 2 tablespoons lemon juice
• 1 head of red leaf lettuce
• 1 bunch of grapes, red or green
• 1 loaf of crusty French bread

Preparation:
Place the grapes in the freezer for 20 minutes.
In a large bowl, combine the first eight ingredients.
Place the tuna salad over a bed of lettuce.
Serve with the grapes on the side and some crusty French bread.


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French Country Creamy Orzo and Asparagus

Ingredients:

• 1 cup of orzo
• 1 tablespoon of butter
• ½ cup of green onions
• 1 teaspoon crushed garlic (one clove crushed)
• 1 pound of chicken parmesan sausage (or other chicken sausage of your choice)
• 2 cups of chopped fresh asparagus
• 1 teaspoon of Mrs. Dash lemon pepper seasoning
• ½ cup of non fat milk
• 1 packet of McCormick Alfredo Sauce and Seasoning
• Fresh basil leaves, chopped (about ¼ cup)

Preparation:
Cook the orzo according to package directions in boiling water.
Cook the sausage and cut into slices.
Cook the asparagus and onions and garlic in the same pan until tender. Add butter if the pan is dry.
Drain the orzo.
Add the milk and seasoning packet to the orzo and stir.
Stir the sausage and vegetables into the orzo.
Top with chopped basil leaves.


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