dinner

I want a Yummy dinner recipe that is healthy and quick to make.
any ideas?

thanks!

laura posted this a little while back and i made it....it was really yummy and its healthy!


CRUNCHY RANCH CHICKEN

4 Points 4 Servings


1/3 c. corn flake crumbs
¼ c. RF Parmesan cheese
1 packet (1 0z) Hidden Valley Ranch Dressing Mix
4 BSCB


Preheat oven to 350.

Spray a 9'x13' baking dish with Pam.

Combine crumbs, cheese, and dressing mix.

Spray chicken with butter-flavored Pam.

Roll in corn flake mixture to coat.

Place chicken in pan and bake 45 minutes or until done.

Greek Orzo

2 cups orzo
1 can chicken stock
1 1/2 cups cubed cooked chicken breast
1 cup shredded spinach
1/2 cup diced zucchini
1/2 cup diced tomatoes
1/2 cup diced eggplant
1 small chopped onion
Couple cloves of garlic, minced
Dried oregano
Dried fennel
Olive Oil
salt and pepper
Lemon juice
Feta cheese
Olives, optional

Cook orzo in chicken stock and mix with a little water if necessary. Saute onion and veggies with olive oil, salt/pepper, dried oregano and dried fennel. Add garlic when almost done. Add chicken. In a separate bowl, make a quick vinegraitte with olive oil, lemon juice, oregano and fennel. salt/pepper. Combine chicken, veggies and orzo. Toss w/spinach and top w/feta cheese and olives.

Whole Wheat Pasta with Roasted Red Pepper Pesto
3 garlic cloves
3/4 cup jarred roasted red peppers
1/4 c grated parm (or less)
1/4 c part skim ricotta
2 tbsp parsley
1tbsp evoo
1tbsp minced shallot (or onion)
s&P
mince garlic. in food processor, process garlic, peppers, parm, ricotta, parsley, oil until smooth (approx 30 seconds). Transfer to bowl & season w/ s&p.
Cook pasta. Add to bowl of pesto. Reserve some pasta water to adjust thickness of pesto if desired.

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Posted by jennybee

Are you into quinoa? I made a greek quinoa salad that was yummilicious.

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I don't know what quinoa is
but I love greek food

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Posted by mariedsgn

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Posted by jennybee

Are you into quinoa? I made a greek quinoa salad that was yummilicious.

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I don't know what quinoa is
but I love greek food

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neither do I- what is it?

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Posted by jennybee

Are you into quinoa? I made a greek quinoa salad that was yummilicious.

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I LOVE LOVE LOVE quinoa!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! my sister in law makes it with shrimp, peppers, mushrooms and onions!

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Posted by Future Mrs H

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Posted by mariedsgn

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Posted by jennybee

Are you into quinoa? I made a greek quinoa salad that was yummilicious.

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I don't know what quinoa is
but I love greek food

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neither do I- what is it?

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I'm officially addicted to quinoa. It's like couscous but healthier as its a direct plant derivative. If you like couscous, you'll like this. It's prepared just like couscous and It takes about 15 minutes.

Quinoa Info

It is called quinoa (pronounced keen-wa), and is a grain that comes from the Andes Mountains of South America. Quinoa's origins are truly ancient. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. We call it the 'Supergrain of the Future.'

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.

Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!

Quinoa's protein is high in lysine, methionine and cystine. This makes it an excellent food to combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine).

Rich & Balanced Source of Nutrients
Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals, and vitamins.

Easy on the Stomach
Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious flavor all its own.

Quick and Simple to Prepare
A whole-grain dish of quinoa takes just 15 minutes.

Versatile
Quinoa can be substituted for almost any grain in almost any recipe. It looks and tastes great on its own, or in any dish from soup to salad.

Greek Quinoa Salad w/ Feta

Ingredients:
* 3-4 cups water or vegetable broth
* 1 1/2 cups quinoa3, uncooked
* 1/4 cup apple cider vinegar (you may use any flavor you prefer)
* 2 cloves garlic, minced
* juice from one lemon
* 3 tbsp olive oil
* 1/2 cup kalamata olives, sliced if desired
* 1/3 cup fresh parsley, chopped
* 1/3 cup fresh cilantro, chopped
* 1 red onion, diced
* 1 cup cherry tomatoes, sliced in half
* 1/2 cup chopped artichoke hearts (optional)
* salt and pepper to taste
* 1/2 cup crumbled feta cheese

Preparation:
In a medium-large saucepan, cook the quinoa4 in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool.

In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.

Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.

Add more salt and pepper to taste and gently stir in the feta cheese.

You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced bell pepper.

Three Mushroom Rigatoni

Ingredients

* 1 pound rigatoni pasta
* Salt
* 1 1/2 ounces dried porcini mushrooms
* 6 tablespoons extra-virgin olive oil
* 4 portobello mushroom caps
* 1/2 pound shiitake mushrooms, stemmed and sliced
* 4 cloves garlic, sliced
* 1/2 cup dry Italian red wine
* 2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
* Black pepper
* 1 (28-ounce) can crushed tomatoes, such as San Marzano
* Hunk Pecorino Romano, for grating
* Crusty bread, for mopping

Directions

Heat a grill pan to high.

Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.

Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.

While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.

Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more.

Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping.

Preheat oven to 350. grill chicken breasts until almost cooked in an oven proof pan. top chicken with chopped tomatoes and dollops of goat cheese. bake in oven for about 10 minutes or goat cheese starts to become golden. top with freshly chopped basil.

not sure how healthy it is but i saw it in men's fitness. it was delicious!!

This 30 minute meal is really easy and really tasty! http://www.foodnetwork.com/recipes/rachael-ray/orange-balsamic-glazed-chicken-recipe/index.html