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Archive for the ‘Taste of Tuesday :20 Minute Meals’ Category

20 Minute Meals: Pecan-Crusted Pork Chops

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PECAN-CRUSTED PORK CHOPS

Pecan-Crusted Pork Chops

 

 

INGREDIENTS

  • 3/4 cup finely chopped pecans
  • 1/4 cup Sunflower Kernels, Roasted &      Salted
  • 2 tablespoons Spicy Brown Mustard
  • 4 thin cut boneless pork chops           (4 chops = 1lb)
  • 2 tablespoons Canola Oil

 

DIRECTIONS

  1. Stir together pecans and sunflower kernels in shallow bowl. Spread mustard on both sides of pork chops; place in nut mixture and press in nuts.
  2. Heat oil in 12-inch skillet over medium-high heat. Add pork chops and cook 3 to 4 minutes or until nuts are lightly browned. Carefully turn pork chops over (some nuts may fall off). Cook 2 to 3 minutes more or until pork is slightly pink in centers (160°F) and second side is lightly browned.
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20 Minute Meals: Lemon-Thyme Chicken with Sauteed Vegetables

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Lemon-Thyme Chicken with Sauteed Vegetables

Lemon-Thyme Chicken with Sauteed Vegetables

 

 

 

 

 

 

Recipe developed by Anna Berman

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

 

 

 

Ingredients:

4 tablespoons lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped fresh thyme, divided
Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 teaspoons canola oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
11/2 cups grape tomatoes, halved
2 medium zucchini
1/3 cup crumbled feta

 

Directions:

1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.

2. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.
3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
4. Add remaining oil to skillet. Remove chicken frommarinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.

Nutrition facts per serving: 327 calories, 28g protein, 16g carbohydrate, 13g fat (3g saturated), 5g fiber

 

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20 Minute Meals: Chili Roasted Salmon with Cilantro Cream

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Chili Roasted Salmon with Cilantro Cream

 

 

 

 

 

 

Recipe developed by
Jeanne Kelley

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

 

 

 

Ingredients

Nonstick cooking spray
4 tablespoons fresh lime juice
4 garlic cloves, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
3 teaspoons olive oil
4 5-ounce skinless salmon fillets
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1/2 small red onion, thinly sliced
Salt
Freshly ground black pepper
1/3 cup light sour cream
2 tablespoons chopped fresh cilantro

Directions

1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
2. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.

Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

 

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20 Minute Meals: Beef Stir-Fry with Avocado Salad

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Beef Stir-Fry with Avocado Salad

 

 

 

 

 

 

 

Recipe developed by
Anna Berman

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

 

 

Ingredients:

12 ounces beef tenderloin, cut into thin strips 1/4 cup freshly squeezed lime juice
1 tablespoon plus 1/2 teaspoon chili powder
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 red bell pepper, thinly sliced
1 poblano, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can black beans, rinsed and drained
1 avocado, diced
1/4 cup Cojita cheese, crumbled
1/4 cup cilantro plus more for garnish, chopped
Corn tortillas (optional)

Directions:

1. In a bowl, combine beef, 2 tablespoons lime juice, and 1 tablespoon chili powder; set aside.
2. Heat oil in a large skillet. Add onion, bell pepper, and poblano and saute 5 minutes, stirring occasionally.
3. Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
4. In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro, and remaining lime juice and chili powder.
5. Garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas if desired.

Nutrition facts per serving: 436 calories, 28g protein, 30g carbohydrate, 26g fat (7g saturated), 10g fiber

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20 Minute Meals: Bean and Corn Quesadillas

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BEAN AND CORN QUESADILLA

Bean and Corn Quesadillas

 

20 Min Total Time
6 Ingredients

INGREDIENTS

1 can (16 oz each) Rosarita® Original Refried Beans
1 cup frozen whole kernel corn, thawed
2 tablespoons thinly sliced green onions
1/3 cup chunky salsa
8 flour tortillas (8 inch)
1-1/2 cups shredded Colby Jack cheese
PAM® Original No-Stick Cooking Spray

DIRECTIONS

Stir together beans, corn, onions and salsa in medium bowl until combined. Spread 1/4th bean mixture (generous 1/2 cup) on each of 4 tortillas. Sprinkle each with 1/4th cheese. Top with remaining 4 tortillas.

Spray outside of quesadillas with cooking spray. Cook quesadillas in large nonstick skillet or griddle over medium-high heat 3 minutes per side or until golden and cheese melts. Repeat for remaining quesadillas. Cut each into 6 wedges.

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20 Minute Meals: Cavatappi with Prosciutto and Parmesan

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The spiral shape and grooved texture of cavatappi lets it hold on to lots of sauce and toppings, ensuring every bite of this dish is full of cheesy, porky, garlicky flavor and extra-virgin-olive-oil richness. A Caesar salad makes an excellent partner to this dish.

0709p177c-cavatappi-l-300x300 20 Minute Meals:  Cavatappi with Prosciutto and ParmesanThis simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extravirgin olive oil; buttery importedprosciutto from Parma; and nutty, complex Parmigiano-Reggiano, also from Parma.

Ingredients

  • 1/2 pound uncooked cavatappi
  • Cooking spray $
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped fresh parsley
  • 2 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt $
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce very thin slices prosciutto, cut into thin strips
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation

  1. Cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.
  2. Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and sauté 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.
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