Eat Breakfast for Dinner WIth This One-Pot Red Flannel Hash

by writerredriOctober 16, 2015

When it comes to eating breakfast for dinner, Red Flannel Hash created by food author, Linda Gassenheimer is everything you would want. She shared with us this recipe that’s a tasty mixture of beef, potatoes, and beets. It’s a New England specialty and turns a beautiful red color (hence the name). Get the full recipe below.

Serves 2

Ingredients:
1 tablespoon canola oil
3/4 pound red bliss potatoes, unpeeled, cut into 1/2-inch cubes (about 2 cups)
1 cup sliced red onion
2 teaspoons minced garlic
2 cups canned no-salt-added beets, drained and cut into 1/2-inch pieces (not pickled)
1 tablespoon flour
1 cup fat-free, low-sodium chicken broth
1 tablespoon Dijon mustard
1/2 pound cooked, low-fat deli roast beef, cut into short 1-inch-wide strips
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Helpful Hints:
Yellow potato or canned potatoes can be substituted for red potatoes.
Look for canned beets that are not pickled.
Minced garlic can be found in the produce section of the market.
A quick way to chop parsley is to snip the leaves from the stalks with a scissors.

Method:
Countdown: Prepare ingredients. Make hash.

1. Heat oil in a large nonstick skillet over medium-high heat. Add the potato and onion and sauté 5 minutes. Add the garlic and beets and stir to combine. Stir the flour into the vegetables.

2. Mix the broth and mustard together and add to the skillet. Lower heat to medium and simmer 5 minutes, stirring occasionally.

3. Add the roast beef to warm for 30 seconds in the skillet. Add salt and pepper. Sprinkle with parsley. Serve on 2 dinner plates.

“Reprinted with permission of the American Diabetes Association (2015)”.

What are your kids’ favorite breakfast for dinner recipes? Will try out this One Pot Dish?

This recipe comes from Linda Gassenheimer’s ”Delicious One-Pot Dishes: Quick, Healthy, Diabetes-Friendly Recipes.” This cookbook provides the easiest and quickest ways to create healthy one-pot meals that are packed with flavor. There’s also additional sections on shopping smart and stocking the pantry. Get the book at Amazon or ShopDiabetes.org.

Quick & Easy Skillet Lasagna

by writerredtriSeptember 10, 2015

Box meals will become a thing of the past once you try this easy, creamy Skillet Lasagna from one of our favorite food blogs, Our Family Eats. This recipe is full of wholesome, nutritious ingredients that quickly come together to create a hearty meal that you can feel good about serving again and again.

Ingredients
8 sheets of lasagna noodles
1 lb lean ground beef
1 small yellow onion, diced
2 garlic cloves, minced
2 cups all natural prepared pasta sauce
3/4 cup ricotta cheese
1/2 cup mozzarella cheese, grated (you can use more if you’re a cheese lover)

Method
1. Break lasagna noodles into pieces, approximately 2″ long. Cook lasagna noodles according to package directions and drain well.

2. Meanwhile, cook ground beef in a large skillet over medium high heat for about 5 minutes, breaking up large pieces. Add onion and continue cooking until beef is cooked through and no longer pink. Drain fat and return to the pan. Add the garlic and cook for about 30 seconds. Pour in the pasta sauce; cook for about 2 minutes.

3. Reduce heat to medium low. Add the cooked lasagna noodles to the skillet and stir to coat with the sauce. Place 4-5 spoonfuls of ricotta cheese to the skillet, spacing them out around the skillet. Sprinkle the mozzarella cheese on top. Cover the skillet with a tight fitting lid until cheese melts, about 2 minutes. Stir to combine the cheese with other ingredients.

4. Serve warm with a green salad or steamed vegetables.

Serves 4

Recipe adapted from Weight Watchers One Pot Cookbook.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.

Turkey Skillet Casserole

by Christal Y.September 10, 2015

Don’t worry about overcooking your pasta with this delicious Turkey Skillet Casserole by food author Linda Gassenheimer. In this hearty dish, the pasta cooks to perfection right in the sauce. The addition of turkey, mushrooms, and spinach give the meal a healthy, light touch. For one pot fanatics, you can even serve it right from the skillet.

Serves 2

Ingredients:
2 teaspoons canola oil
3/4 pound boneless turkey breast, cut into 1-inch pieces
3/4 cup frozen chopped onion
2 teaspoons minced garlic
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup reduced-sodium, no-sugar-added pasta sauce
1/2 cup water
2 cups sliced baby bella mushrooms
3 ounces fresh whole-wheat linguine, broken into 4–5-inch pieces
2 packed cups washed, ready-to-eat spinach
1/2 cup fresh basil, torn into bite-size pieces
1/4 cup shredded reduced-fat sharp cheddar cheese
3 tablespoons reduced-fat sour cream

Helpful Hints:
It’s important to use fresh pasta from the supermarket for this recipe. Fettuccini can be used instead of linguine. Any type of reduced-fat cheese can be used. Minced garlic can be found in the produce section of the market.

Method:
1. Heat oil in a medium-size nonstick skillet over medium-high heat. Add turkey, onion, and garlic. Sauté 3 minutes, turning turkey pieces to brown all sides. Sprinkle with salt and pepper.

2. Add the pasta sauce, water, mushrooms, and linguine. Stir to mix well. Bring to a simmer. Reduce heat to medium, cover with a lid, and cook 3 minutes. The linguine should be cooked through. Add a little water if sauce is dry before pasta is cooked.

3. Add spinach and basil, stirring until spinach wilts. Remove from the heat and sprinkle the cheese on top. Spoon sour cream over cheese. Serve on 2 dinner plates.

Countdown: Prepare first 8 ingredients. While turkey and pasta cook, prepare remaining ingredients.

“Reprinted with permission of the American Diabetes Association (2015)”.

Healthy Asian Lettuce Wraps

by writerredtriAugust 31, 2015

As long as you are comfortable with the term “browning meat” and know how to chop veggies this recipe from the food blog, Our Family Eats is a breeze to make. You may want to cut the Poblano pepper if you are serving this dish to little ones, though it is not overly spicy.

Ingredients:
1 head iceberg lettuce
1 Tablespoon canola oil
1 small onion, diced
1 small Poblano pepper, diced
1/4 cup grated carrot
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 pound ground turkey
salt and pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup soy sauce (use San-J to make this dish gluten free)
2-3 green onions, sliced
Cilantro, if desired

Method:
1. Cut the stem from the head of lettuce and gently separate leaves. Set leaves aside.

2. Heat oil in a large skillet. Add onion, pepper, and carrots to skillet and sauté for about 3 minutes, until they begin to soften. Add ground turkey to skillet and cook until no longer pink. Season with salt and pepper to taste. Add red pepper flakes, chili powder, cumin and sauté until fragrant, about 1 minute.

3. Pour in soy sauce and continue cooking about 3-4 more minutes, or until most of the liquid has been absorbed.

4. Place one or two lettuce leaves on a plate and spoon about 1/2 cup of the turkey mixture into them. (If the leaves seem too brittle you can double them up.) Sprinkle with green onions and cilantro. Serve immediately.

Serves 4

Note from the Chef: If you are sensitive to spicy foods, or are making these for young children, you may want to reduce or eliminate the Poblano pepper and the crushed red pepper from the recipe.

Did you sub anything in or out of this recipe? Tell us below!

photo: Crystalflickr via flickr

Asian Chicken Thighs

by Christal Y.August 31, 2015

Nothing says comfort food like Chinese food. The Midnight Baker‘s soy sauce chicken is the perfect family dish, especially when hardest part is just waiting for the chicken to cook! Serve this with a side of veggie fried rice (or white rice and steamed veggies) to ensure a balanced meal. Read on below for the simple recipe.

Serves 4-6

Ingredients:
1 1/2 lbs bone-in chicken thighs (skinless is fine)
1 tbs oil
1/4 cup brown sugar
1/4 cup soy sauce
1/2 tsp dark sesame oil
1/2 tsp ginger
1 tbs rice vinegar (white is OK too)

Method:
1. Preheat oven to 375 degrees F.

2. Mix the brown sugar, soy sauce, sesame oil, ginger and rice vinegar in a small bowl. Stir until sugar is dissolved. Set aside.

3. Heat a large skillet over medium-high heat. Brush top/skin side of chicken with the 1 tbs oil.

4. Place chicken, skin/top side down in heated skillet. Brown for 3-5 minutes–until chicken releases freely. Turn and brown on other side. Remove to plate; drain fat from skillet and wipe with a paper towel.

5. Place chicken back in skillet, skin/top side up. Pour soy sauce mixture over chicken.

6. Bake for 25-30 minutes, or until internal temperature of chicken is 170 degrees and/or juices run clear.

What’s your favorite one-pot chicken recipe? Share it with us in the Comments below!

The Midnight Baker is run by Judy, who lives near Woodstock (yes, that Woodstock!), and is full of her recipe and tips for delicious food. Visit her website to learn how to make everything from cheesy pretzel bites to apple pie cookies.

Thai Basil Chicken Stir Fry

by Christal Y.August 6, 2015

When it comes to tasty Thai food, forget ordering out and follow Chef Savvy‘s recipe for simple basil chicken stir fry. This savory dish takes less than 30 minutes to make, and can be easily adapted for vegetarian or vegan palates. Skip the jalapeños if your tots are sensitive to spices. Get the full recipe below.

Serves 4

Ingredients:
2 tablespoons canola oil, divided
2 whole boneless chicken breasts
1 whole red bell pepper, sliced
1 whole green bell pepper, sliced
2 cups sugar snap peas
½ onion, sliced
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 teaspoon jalapeño, minced
1 tablespoon hoisin sauce
½ tablespoon soy sauce
1 tablespoon lime juice
2 tablespoons basil, sliced

Method:

1. Add 1 tablespoon of oil to a large skillet. Add in chicken breast and saute until fully cooked, flipping halfway. About 8 minutes.

2. Take chicken out of the pan and set aside. Let the chicken sit for 5 minutes and slice into strips.

3. Meanwhile, add the remaining 1 tablespoon of oil to the same skillet.

4. Add in the bell peppers, snap peas and onions and saute on medium-high heat until they are carmazlied and tender but still have some crunch to them. About 4-5 minutes.

5. Add in the garlic, ginger and jalapeño and cook for an additional minute.

6. Add the sliced chicken back to the pan and stir in the hoisin sauce and soy sauce. Cook for 2-3 minutes.

7. Take off of the heat and add in the lime juice and basil.

8. Serve immediately with a side of rice.

Want more stir-fry dishes? Check out our better than take-out recipes here!

Cooking might become your favorite past-time after following Chef Savvy, a food blog filled with recipes that are simple, easy and fun. Writer and home-chef Kelley develops tasty recipes in her kitchen that will become staples to your family meals. From buffalo chicken tenders to blackberry crisps, Chef Savvy has recipes that’ll rock mealtime, all the time.

Garlic Herb Roast Chicken

by Christal Y.July 30, 2015

There’s nothing better than a garlic herb chicken with a crispy skin waiting on the table, ready to be served. Dreaming of that for dinner already? Then tackle this recipe by Two Purple Figs! It only takes 35 minutes and is the perfect one-pot recipe for busy families.

Method:
1 whole chicken (about 4 lbs), butterflied *ask butcher, or see notes below
½ cup of chopped mixed herbs such as parsley, cilantro, thyme, mint
6 large cloves of garlic, minced
1 Tablespoon of dried oregano
½ teaspoon of allspice
1 teaspoon of cinnamon
1 teaspoon of kosher salt
1 teaspoon of black pepper
2 teaspoon of olive oil
8 baby onions
6 whole cloves of garlic
½ cup of whole mushrooms
½ teaspoon of olive oil mixed with a pinch of salt and ½ teaspoon of oregano
1 few grape tomatoes (optional)
¼ cup of orange juice or apple juice

Instructions:
1. Preheat the oven to 375 degrees F.

2. Mix the garlic, herbs and spice in a bowl and then take this mixture and rub it all over the chicken, on both sides and in between the skin and the meat. To do this, gently take your fingers and place them in between the skin and meat of the chicken separating them as much as possible while still keeping the skin attached to the chicken at corner points.

3. Place a cast iron (or oven safe skillet) over medium high heat and add in the olive oil.

4. When the oil heats up, place the chicken skin side down in the hot skillet and sear it for 3 minutes.

5. In the meantime, mix the onions, garlic, mushrooms with the olive oil, salt and oregano mixture.

6. Flip the chicken and throw in the onions, mushrooms and garlic scattering them all around the chicken. Let the chicken cook for a minute before taking the skillet off the heat.

7. Place the skillet in the oven and roast for 35-40minutes (depending on the size of your chicken).

8. When the chicken is out of the oven and the pan is still hot, add the grape tomatoes and then add in the juice and mix it with the juices at the bottom of the skillet. Cover the chicken with this juice. Serve.

**notes: To butterfly a chicken, place a whole chicken on a cutting boars, breast side down. Take a kitchen scissors and follow along the back bone of the chicken from neck to bottom and from both sides. Cut off the back bone entirely from side to side and top to bottom. Then flip the chicken so the breast side is facing up, then take your hand and place it in the middle of the breast and push it down to break that middle bone and flatten the chicken completely.

Got any tips on roasting the chicken so it remains moist? Share them in the Comments below!

Two Purple Figs is a food blog run by Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom. Her vibrant food blog features delicious recipes and amazing pictures that’ll have you bookmarking each page. For more meal ideas, like sweet French desserts to roast veggies pastas, click here.

Honey Dijon Garlic Chicken

by Christal Y.July 30, 2015

Sticky, savory chicken in 15 mins? Totally possible with this delicious recipe by Rasa Malaysia, and you probably already have all the ingredients at home! The key is cooking the chicken without the bone, but keeping the skin on for texture and flavor. Check out the recipe below.

Serves 2-3

Ingredients:
1 lb chicken thighs, deboned and skin on
Pinch of salt
Black pepper
2 teaspoons olive oil
4 cloves garlic, minced
3 tablespoons honey
3 teaspoons Dijon Mustard
1/4 cup water
Pinch of salt

Method:
1. Debone the chicken thighs but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.

2. Heat up a skillet on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin but save the juice from the chicken. Set aside.

3. Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from heat and serve immediately.

Want another quick meal that’s under 20 minutes? Check out these special 15-min recipes meant for really busy fams!

Rasa Malaysia is all about easy, delicious recipes. Founded by Bee Yinn Low, this amazing recipe site covers over 900 recipes, spanning cuisines from Thai to Japanese, Indian to American and more. Want to bake a cheesecake bar? There’s a recipe for that too. Click here to visit Rasa Malaysia.

One Pot Skillet Ravioli & Spinach Lasagna

by Christal Y.July 30, 2015

Skip the usual two-hour baking time for lasagna and get your pot ready for this saucy, cheese dish that’s guaranteed to satisfy hangry tots. Aberdeen’s Kitchen came up with the brilliant plan to replace lasagna pasta with ravioli for an extra cheesy bite that cooks up in 20 minutes! Read on for the recipe.

Serves 4

Ingredients:
1 9 oz packet refrigerated 4 cheese ravioli
2 1/2 cups marinara sauce
3 cups baby spinach
1 cup chicken stock
1 cup part skim ricotta cheese
1/2 cup mozzarella cheese
Ground black pepper to taste

Method:
1. In a large skillet over medium-high heat, pour marinara sauce and chicken stock and stir together. Bring to a boil.
2. Add spinach and ravioli. Add ricotta cheese in large chunks around the pan. Return to a boil, cover, reduce heat and simmer for 10 minutes, until spinach is wilted and ravioli is cooked through.
3. Sprinkle with mozzarella cheese, and fresh ground black pepper to serve.

It never hurts to add more veggies! What greens would you add for that extra crunch? Share your ideas in the comments below.

This amazing recipe and photo is provided by Aberdeen’s Kitchen, a creative food blog that focuses on comfort foods and easy recipes. Visit Aberdeen’s Kitchen for more great ideas, from kale chips as snacks to veggie pot pies, to round out your meals. Follow her on Instagram for delicious food pictures!

Fish Tacos

by Erin LemJuly 17, 2015

Skip the battered fish tacos and try these fresh tilapia tacos instead from food blogger, Marissa of OMGFood. You’ll say, “OMG this is so good” after taking a bite. Read on for the full step-by-step recipe.

Ingredients:
2 tilapias, about 1lb
2 tablespoons extra light olive oil
juice from half a lemon
½ teaspoon kosher salt
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon cayenne pepper (optional)

Toppings:
8 corn or flour tortillas*
shredded cabbage
red onion, finely chopped
cilantro leaves (optional)
lime wedges (optional)

Good to know: Warm your tortillas by preheating a small skillet over medium heat. Place a tortilla in the pan one at a time for 30 seconds to a minute per side; until the tortillas are soft and warm. Set aside in a tortilla warmer or foil covered plate until ready to use (I warm my tortillas as the fish is cooking).

Method:
1. Combine olive oil, lemon juice, and spices in a small bowl and whisk until well blended.

2. Place the fish in a large bowl or ziplock and coat with the dressing. Let it marinate for at least twenty minutes or up to two hours.

3. Preheat skillet over medium-high heat.

4. Add fish to skillet and cook three minutes per side. Discard the remaining marinade.

5. Shred the fish with a fork.

6. Assemble tacos with toppings. Enjoy!

Do you have a favorite type of fish for fish tacos? What do your kids think of this recipe? Leave a comment below!

For more fantastic recipes visit Marissa’s blog, OMGFood and don’t forget to follow this Boston write and foodie on Facebook by clicking here.

ML Interest Tag: skillet

Eat Breakfast for Dinner WIth This One-Pot Red Flannel Hash

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