The latest “Weeknight Dinner” comes from Go West reader Justine Witkowski, who actually sent me two recipes with just three ingredients. Thanks much for the contribution, Justine, and look for her recipe for “Green Bean Casserole Chicken” in a few weeks.
One night I found myself with nothing on the dinner agenda. Here’s what I pulled together from the pantry/fridge, using what was on hand. A quick search of the fridge gave me a half of a leftover rotisserie chicken, some red pepper strips and a bunch of parsley that was fading fast.
The latest “Weeknight Dinner” contribution comes from one of Go West’s earliest readers, Batavia resident Jamie Saam. Jamie says this recipe “Makes about 6 servings or enough to feed my hubby, myself and our two little boys and have leftovers for lunch most times.”
1 lb ground beef or turkey
2 cups hot mashed potatoes (I use homemade, but flakes work too)
4 oz (1/2 package) neufchatel or lowfat cream cheese, cubed
1 cup shredded cheddar, divided
2 colves garlic, minced
4 cups frozen veggies (any mix you like)
1 cup beef gravy
salt and pepper, to season
The following recipe for Mexican Lasagna comes from Go West reader Jamie Heflin. Thanks so much for sharing, Jamie!
Makes 8-12 servings (works great for leftovers)
2 jars of salsa
1 can of salsa verde
1/2 cup chopped cilantro
1 1/2 bags of shredded Mexican cheese
3/4 of a large can of refried beans
12 corn tortillas
1.25lb of cooked shredded chicken (season to taste)
Jennifer Downing, who is featured in the Mompreneur Directory and offers cooking classes and experiences through her business Nourish, shared this recipe for lemony tuna and pasta.
This recipe is from a Weight Watchers cookbook called “In a Flash” that offered lots of quick meals. According to the cookbook, which is at least 10 years old, the dish is inspired by chicken enchiladas and should only take about 15 minutes. We usually serve it with tortillas, but it works great with brown or white rice, too.
For those of you who follow Weight Watchers, the recipe as typed below says it is 5 points per serving. But we eat this dish around my house all the time, whether we’re on a quest to eat healthy or not. However, when we’re not on a health kick, we replace the reduced-fat cheese called for here with the regular variety.
CHEDDAR CHICKEN WITH WARM BLACK BEAN SALSA
Four 3-oz thin-sliced skinless chicken breasts (1/4 inch thick)
½ teaspoon dried oregano, crumbled
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
¾ cup shredded reduced-fat sharp cheddar cheese
One 14 ½-ounce can of Mexican-style stewed tomatoes
One 15-ounce ban of black beans, rinsed and rained
2 tablespoons chopped cilantro (optional)
This easy recipe for pulled pork or chicken sandwiches comes from one our regular food contributors, Tracy Richter. — Tara Pulled Chicken or Pork Sandwiches Ingredients: 2-4 cooked chicken breasts or pork chops shredded by hand or with a fork Equal amounts of ketchup and barbeque sauce (about ½ a cup each for 2 breasts) Good sandwich buns Directions: 1 – In a pan mix meat, ketchup and barbeque sauce. 2 – Heat until warmed through. 3 – Serve on good quality round buns.
Chicken Shawarma Two Ways This Middle Eastern dish is great in pita bread or over rice. If you are serving over rice, double the sauce but reserve half to pour over the chicken and rice at the end. If serving on bread, be sure to add lettuce, onion, and tomato to the pitas. Freshly made pita bread. Photo by jeffreyw on Flickr.Ingredients: 2 boneless chicken breasts 1 /2 tsp salt 1 tsp black pepper 1 tsp soy sauce 1 tsp mustard 2 tsp vinegar 3 garlic cloves minced Directions: 1. Mix all the spices and marinate chicken for 10 minutes 2. Grill or pan fry chicken 3. Serve on pitas or over rice
The latest “Weeknight Dinners” recipe comes from one of our favorite contributors, Edith Tarter. If you have a recipe you’d like to share, please email it to firstname.lastname@example.org.
Here’s a dish I grew up eating. My mom kept canned salmon in the pantry for quick dinners during the week. These days, I use leftover cooked salmon when available, or foil pouches of salmon (in the tuna aisle) in a pinch. Canned salmon works equally as well and is less expensive. But it is messier and quite frankly, can make some squeamish, as you have to pick through the canned meat, keeping the fish and discarding the bones, skin and liquid. Note: I have gluten-free friends who tell me gluten-free bread/cracker crumbs are available to substitute for a gluten-free dish.
3 cups cooked salmon (approx. 4 pouches or 2 cans, drained and picked through, discarding bones and skin)
2 eggs, beaten
1 cup bread crumbs or finely crushed saltines
1/2 cup onion, diced finely
1/2 tsp black pepper
1/3 cup water
During these cold, gray days of winter, I’m a sucker for a hearty crock pot recipe. This one, for Easy Creamy Pork Tenderloin, comes from Tobey Bartel, one of our very first Go West Moms You Should Know. If you have a “Weeknight Dinner” recipe you’d like to share, please email it to email@example.com. Easy Creamy Pork Tenderloin 1 1/2 pounds pork tenderloin or pork chops ground black pepper to taste 2 (10.75 oz) cans cream of celery soup (Add carrots and celery or your favorite vegetables to make it healthier) 1. Season pork with pepper and place in slow cooker. Pour undiluted celery soup onto pork, covering meat completely. Add vegetables if desired. 2. Cover and cook on low for 8 hours.