Posts Tagged ‘whats for dinner tonight’

Five Favorite (and Scrumptious) Dinner Recipes

Tuesday, February 14th, 2017

These five dinner recipes are some of our favorites. Savory, satisfying and complementary to many side dishes, drinks and taste buds, serve for Valentine’s Day dinner, a dinner with friends or whip up to enjoy throughout the week.

Roasted Cauliflower Stir-Fry

A lighter option stir-fry, this recipe offers a great starting base for altering ingredients to fit your taste.

Creative Commons "Grilled Chicken Caprese" by esimpraim / Cropped from original

Chicken Caprese

Also on the lighter side, this recipe features the bright colors of basil and tomato for a dish that looks as good as it tastes.

Grilled Shrimp

Haeger Round Pizza Stone

Grilled Shrimp

Serve with veggies, pasta, over a salad or provide all three during a dinner party! These are great for summertime barbecues, but make a great winter dinner too.

Burrito Casserole

This dish fits into the comfort food category, and is sure to become a favorite in your household (and recipe box!).

Homemade Pizza

This will always be on our list of favorite recipes. While opting for delivery is convenient every now and then, there’s nothing like homemade pizza pie.

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Tasteful Tuesday: Avocado Pasta

Tuesday, February 17th, 2015

This creamy alternative to Alfredo sauce will have you and your family loving avocados, if they don’t already! The best part is, the ingredients list is short and simple – as is the cooking process. Let us know if you like it!

What you’ll need:Avocado Pasta

  • Food processor
  • 12 ounces spaghetti (or use your favorite pasta!)
  • 2 ripe avocados: halved, seeded, and peeled
  • 1/2 cup fresh basil leaves
  • 2 garlic cloves
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed
  • Salt and pepper to taste

*these ingredients will yield about 4 servings; adjust if needed

Directions:

  1. In a large pot of boiling, lightly salted water, cook pasta according to package instructions; drain well and set aside.
  2. Combine and pulse avocados, basil, garlic, and lemon juice in a food processor; season with salt and pepper to taste. Slowly add olive oil until emulsified.
  3. Add pasta back to empty pot and add the avocado mixture, cherry tomatoes, and corn.
  4. Serve immediately and enjoy!

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Tasteful Tuesday: Slow Cooker Chili

Tuesday, January 6th, 2015

Chilly weather has accompanied the start of the New Year, but it’s easy to stay warm and cozy with these slow cooker chili recipes. With a hearty ingredients list for meat lovers and an equally scrumptious one for vegetarians, these flexible recipes will keep everyone happy and full.

Hearty Slow Cooker Chili

What you’ll need:

  • 2 pounds lean ground beef
  • 1/2 pound sweet Italian sausage
  • 1/2 pound spicy Italian sausage
  • 2 cans (14 1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 1/2 ounces) tomato sauce
  • 2 cans (16 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 green bell pepper
  • 2 cloves garlic, chopped
  • 1/2 package chili powder (alter to taste)

Directions:

  1. Brown ground beef and sausage in large skillet on medium heat. Drain fat.
  2. Place cooked beef and sausage, tomatoes, tomato sauce, beans, corn, bell pepper, garlic and chili powder in slow cooker. Stir until well mixed, cover.
  3. Cook 8 hours on low; 4 hours on high.
  4. Stir well and serve (will serve about 8).

Vegetarian Slow Cooker Chili

What you’ll need:

  • 1 can (19 ounces) black bean soupVegetarian Slow Cooker Chili
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 can (16 ounces) vegetarian baked beans
  • 1 can (14.5 ounces) pureed tomatoes
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder (alter to taste)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil

Directions:

  1. Combine black bean soup, kidney beans, garbanzo beans, baked beans, tomato puree, corn, onion, bell pepper and celery in a slow cooker.
  2. Add garlic, chili powder, oregano and basil; stir well.
  3. Cook 4 hours on low; 2 hours on high.
  4. Stir well and serve (will serve about 8). 

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