4 Quickie Recipes To Get You Out of the Kitchen And Back to Whatever It Is You Do

featured, to eat, to make — By on June 3, 2010 at 7:30 am

It’s Spring!  The last place I want to be in the afternoon is slaving away in the kitchen, but the fam’s gotta eat, right? We’ve collected 4 snappy recipes to get you back on the porch or out in the yard where you want to be!

5-minute Pesto Pizza

(as seen on Jamie’s 52 new things)

Ingredients:

Baby spinach
Pesto sauce
roasted chicken
pre-made pizza crust
fontina or other cheese
(feel free to throw any other old thing you’ve got on it – I went with what was in the fridgy!)

Cover the pizza crust in pesto, add the chicken and spinach, coat with lots and lots (that’s a technical term) of your desired cheese and back for about 20 minutes or until bubbly and gooey.

Quickie Fish Tacos

Ingredients:

Tilapia or other mild whitefish filets
Taco Seasoning
Bread Crumbs
Bagged Cabbage
Avacado
Whole Wheat Flour Tortillas
Salsa and any other desired taco condiment

Combine bread crumbs and taco seasoning.  Bread fish and bake in oven at 350° until flaky.  Assemble tacos.  Doesn’t get much quicker than that folks!

Veggie Wraps for the Soul

Ingredients:

Whole Wheat Flour Tortillas
Low-fat cream cheese
Green & red Bell Pepper
Zucchini – sliced into spears
Sliced Mushrooms
Tomato
Bagged Lettuce

Cut Bell Peppers into strips and roast in oven with mushrooms and zucchini with light coating of oil.  Remove and place on napkin-covered plate.  Lay out tortillas and spread a thin layer of cream cheese, along with a bit of lettuce and tomato.  Place some of roasted veggie mix inside and wrap up.

If my kids will eat it, surely yours will try it – seriously folks, these can be customized to your tastes and are GOOD.

My Favorite Salmon

Ingredients

Salmon Filets
Parchment Paper
1 Tbsp Dijon Mustard
1 Tbsp Honey
1 tsp Soy Sauce
Salt & Pepper
Asparagus (trimmed, then cut into half-spears)

Mix together mustard, honey and soy sauce.  Lay out parchment and place a small bunch of asparagus on sheet, sprinkle with salt and pepper.  Place salmon filet on top of asparagus and top with sauce mixture, salt and pepper.  Wrap up the paper into a little “package” (it’s like a little package of love!) and bake in oven at 350° for 15-20 minutes until fish flakes easily.

Garlic Mushroom Pasta with Spinach and Pine Nuts

Ingredients

1 pound whole wheat linguine
1/2 cup extra virgin olive oil
3 tablespoons minced garlic
2 cups cleaned and sliced mushrooms
4 cups washed baby spinach
1/2 cup pine nuts*, lightly toasted
3/4 cup fresh grated Parmesan cheese

Directions

Cook pasta according to package instructions. Sauté garlic in olive oil a few minutes, then add mushrooms. Cook until mushrooms are just tender. Set aside. Place spinach into a colander. When pasta is cooked, pour it with its cooking water over the spinach in the colander. As the pasta drains, its heat will cook the spinach. Transfer pasta and spinach to a large serving bowl. Add mushroom mixture and toss. Top with pine nuts, cheese and pepper. (From Whole Foods Recipes)

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