9 Fast and Fiery Suppers

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      Dread the What’s for dinner question? Not anymore! Now you are armed

      with 9 solutions to the common dilemma

      Mediterranean Scalllops: In a skillet cook 1 Tablespoon chopped garlic

      in 2 Tablespoons olive oil for 30 secs. Add 8oz sea scallops about 8

      cook for 4 mins. Stir in 1 jar 12oz artichoke salad and 1 cup halved

      cherry tomatoes. Toss. Cook for 2 mins. Serve with orzo

      =

      Chicken Alfredo: Season 4 chicken breasts with Italian seasoning. Broil

      8 mins and turning once. In a skillet cook 1 cup each sliced mushrooms

      and red peppers in oil. Stir in 1/4 cup milk and 1 pkg 4oz Alouette.

      Cook 3 mins. Pour over chicken

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      Feta and Olive Penne: In skillet cook 1 chicken breast sliced in oil.

      Add 1 cup each sliced peppers and onions, 1 teaspoon greek herbs and 1/4

      cup kalamata olives. Cook 3 mins. Serve over penne pasta with 1/2 cup

      sun dried tomato feta

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      Salmon Burgers: In bowl combine 1 can 15oz salmon, 1 Tablespoon parsley,

      1.4 cup bread crumbs, 1 scallion sliced and 1 egg. Form 4 patties. In a

      greased skillet cook 5 mins. Place on 4 rolls. Top with prepared cole

      slaw

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      Black Bean Soup: In a pot cook 1 cup each chopped onions and red peppers

      and 1 Tablespoon minced garlic in oil. Add 2 cans 14.5oz each black

      beans drained and rinsed and 1 pkg 13oz cooked habanero sausage sliced.

      Cook for 6 mins

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      Pepperoni Calzone: Heat oven to 450. Press 1 tube refrigerated pizza

      dough into greased baking sheet and quarter. In bowl combine 1 cup each

      ricotta cheese, Italian cheese blend and diced pepperoni. Spread on

      dough. Fold. Seal and bake 10 mins

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      Veracruz Burritos: Microwave 4 frozen fish rillets according to pkg

      directions. In a greased skillet cook 1 pkg 16oz frozen peppers and

      onions. Stir in 1/2 cup salsa. Divide among 4 flour tortillas. Top with

      fish. Fold into burritos

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      Spicy Peanut Noodles: In a skillet cook 1/2 pound boneless skinless

      chicken breasts sliced in oil. Add 1 cup chopped broccoli florets and 2

      scallions sliced.Cook 3 mins. Stir in 1 cup Thai peanut sauce. Cook 1

      min. Serve over rice noodles. Add chopped peanuts

      =

      Tropical Roasted Salmon: Heat oven to 450. In a bowl combine 1 can 8oz

      crushed pineapple, 1 Tablespoon chopped jalapenos and lime zest, 2

      Tablespoons each lime juice and cilantro. Spread on 1 salmon fillet

      about 1 pound. Roast 8 mins

      Happiness is not so much in having as sharing.We make a living by what

      we get but we make a life by what we give.

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