Runs for Cookies Recipes: main dish

Showing posts with label main dish. Show all posts

January 21, 2017

Ground Turkey and Cabbage with Spicy Peanut Sauce

This recipe has been migrated to my everyday blog, Runs for Cookies. Here is a direct link to the recipe: Ground Turkey and Cabbage with Spicy Peanut Sauce.

I've been kind of obsessed with bagged coleslaw mix lately (it's just shredded cabbage and carrots). It started when I tried making "Egg roll in a bowl". That turned out really good, but had way too much soy sauce, so it was very salty; but, I liked the texture, and cabbage is my favorite vegetable. So, I started playing with it and adding it to other things as well. Surprisingly, my whole family loves it, too!

Yesterday, I made the filling for P.F. Chang's lettuce wraps and then instead of eating it in lettuce wraps, I added a whole bag of the coleslaw mix and we ate it out of bowls. Everyone kept exclaiming how good it was, even my kids!

November 24, 2016

Spicy Taco Gnocchi Skillet

This has become one of my very favorite recipes! I thought the gnocchi sounded so odd with taco seasoning, but I'm glad I tried it. This is a modified version of a recipe by Emily Bites. The portion size on this looks tiny (a scant cup!) but it is surprisingly very filling. I'm always satisfied after eating it.

Spicy Taco Gnocchi Skillet

One recipe of taco seasoning:

1 Tbsp. chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes

1 Tbsp. butter
1 package (16 oz) of gnocchi
1 pound of lean ground turkey (93/7)
1 onion, diced
2 garlic cloves, minced
10 oz can of Rotel tomatoes (or salsa)
1 cup beef broth
1 cup frozen corn
1/4 cup full-fat sour cream
4 oz. full-fat cheddar cheese

Prepare taco seasoning by mixing all ingredients in a small dish. Set aside.

Heat skillet over medium high heat and melt butter in skillet. Add the gnocchi, and cook for a couple of minutes until gnocchi starts to brown a little. Set gnocchi aside in a bowl.

Add the onions to the skillet, and cook for a couple of minutes until they soften. Add the ground turkey to the skillet, and break it up as it browns. Add the seasoning mix, salsa, broth, and corn, as well as the reserved gnocchi. Bring just to a boil, and then reduce the heat. Cover with a lid and let it simmer for a few minutes.

Add the sour cream and cheese, and stir. Portion into six bowls (about 1 cup each).

May 10, 2013

BBQ Chicken Pizza

My family eats pizza for dinner every Friday, and I found myself short on the usual ingredients. I had to throw something together really quickly, and I made this BBQ Chicken Pizza on the fly. It turned out really good!

BBQ Chicken Pizza

Crust:
2 cups of Heart Smart Bisquick
1/4 cup fat-free sour cream
1/4 cup very hot water

Toppings:
1/4 cup barbecue sauce (I like Sweet Baby Ray's)
6 oz. cooked chicken, chopped or shredded
2 oz. shredded 2% cheddar cheese
thinly sliced red onion
1/4 cup Hormel crumbled bacon

To make the crust, just combine the Bisquick, sour cream, and water. It will look dry, but if you use your hands to knead it, it will come together. Roll it out onto an ungreased cookie sheet.

Spread the sauce evenly over the crust. Top with chicken, cheese, onions, and bacon. Bake at 400 degrees for about 15-20 minutes, until crust is light brown and cheese is melted.

I didn't calculate the nutrition info, but I put it into the Recipe Builder on the Weight Watchers site, and it has 5 PointsPlus per slice (if you get 8 slices from the pie).

May 4, 2013

Red Pepper & Feta Pasta

I love the combination of roasted red peppers and feta cheese. I had a couple of jars of red peppers in my pantry, and some feta in my fridge, so I turned them into a simple, yummy sauce for pasta. Jerry and I both loved this dish! The red pepper flakes make it a little spicy, and it goes really well with the sweet roasted peppers. This is written for two main dish servings, but you could easily double it.

Red Pepper & Feta Pasta

6 oz. dry pasta
2 tsp. olive oil
1 small onion, chopped fine
1 tsp. minced garlic
1 (12 oz) jar of roasted red peppers
1/4 cup fat-free half & half
salt and pepper to taste
1/4 tsp. crushed red pepper flakes
2 oz. fat free feta cheese

Cook pasta according to package directions. Meanwhile, heat oil in a small pot over medium heat. Add the onions and garlic, and cook until softened, a few minutes. Drain the roasted pepper and add them to the pot, along with the half and half. Use an immersion blender to puree (or put everything in a food processor or blender, puree, and then put back in the pot). Add salt and pepper to taste, and the crushed red pepper flakes. Let the pepper mixture simmer for a minute, and then stir in the feta cheese and cooked pasta, and toss to coat. Makes 2 servings (approximately 1-1/4 cups per serving, depending on the shape of pasta used).

November 23, 2012

Chicken 'n' Noodles

I was really in the mood for some creamy comfort food, and since I already had cooked and shredded chicken in the fridge, I just threw this meal together last-minute. Jerry and I both loved it! If the chicken is already cooked, the whole meal comes together very quickly.

I'm sorry, but this recipe has been migrated to my everyday blog, Runs for Cookies. This link is a direct link to that recipe. Thanks! --Katie

November 19, 2012

Crock Pot Italian Chicken Penne

This creamy comfort food pasta dish is perfect for a cold day!

I'm sorry, but this recipe has been migrated to my everyday blog, Runs for Cookies. This is a direct link to the recipe. Thanks for stopping by! --Katie

February 14, 2012

Whole Grain Blueberry Pancakes

There are tons of whole grain pancake recipes floating around, but I could never really find one that was good enough to be a "go-to" recipe that I absolutely loved. So I created my own "real food" recipe, and they were so delicious that I had to write it down to become my go-to recipe for pancakes.

I've written this recipe for one serving, since I usually cook breakfast for just myself. But it would be easy to multiply the recipe.

Whole Grain Blueberry Pancakes

1/3 c. whole-wheat pastry flour
1 Tbsp. wheat germ
1/4 tsp. baking powder
1/2 tsp. honey
1 egg white
1/4 c. milk
1/4 c. frozen (or fresh) blueberries

Combine the flour, wheat germ, and baking powder in a small bowl. Add the honey, egg white, and milk, and stir until combined. Fold in the blueberries. Pour batter into three pancakes, and cook over medium to medium-high heat in a skillet (with a little butter or oil to prevent sticking). Top with a touch of butter and pure maple syrup.

February 7, 2012

Quinoa Salad with Spicy Peanut Dressing

A reader sent me a link to this recipe, thinking I might like it. I'm glad she did, because it was great! The original recipe can be found here. I made a few modifications, so I'll post those below. It sounds like a strange combination of ingredients, but it worked really well together.

Not the prettiest dish, but it tastes good!

Quinoa Salad with Spicy Peanut Dressing
(modified to make 1 serving)

1/4 cup quinoa, rinsed
1/2 cup water
1/2 cup coleslaw mix (just plain shredded green cabbage and carrots)
3-4 slices of cucumber, julienned

For the sauce:
1.5 Tbsp. smooth natural peanut butter
1.5 Tbsp. rice vinegar
1 tsp. honey
1 Tbsp. soy sauce
1/4 tsp. red pepper flakes

Bring the water to a boil in a small sauce pan, and add the quinoa. Cover and reduce heat to a simmer until water is absorbed (about 10 minutes).

Meanwhile, combine the ingredients for the sauce in a small bowl until smooth. Add the coleslaw mix and cucumber, and toss to coat. When the quinoa is done cooking, add it to the bowl and toss again until everything is coated. Makes 1 serving

August 17, 2011

Spicy Black Bean Enchiladas

I got this recipe from one of those little books that they have by the checkout counter in the grocery store (I modified a couple things to make it more figure-friendly). They're very filling and very good!

2/3 cup water
1 package dry enchilada seasoning mix
2 (15 oz.) cans black beans, rinsed and drained
1 cup fat free sour cream
6 (8") flour tortillas
1 (10 oz.) can enchilada sauce
4 oz. shredded low-fat cheddar cheese
sliced green onions
shredded lettuce
chopped tomato

Heat oven to 375. Spray a 9x13 inch baking pan with cooking spray and set aside. Stir together water and seasoning mix in 10-inch skillet. Stir in beans. Cook over med-high heat until mixture comes to a boil. Reduce heat to low and cook, stirring occasionally, until mixture is thickened (3-4 minutes). Remove from heat. Stir in 1/2 cup sour cream (save the other 1/2 cup for topping).

To assemble, spread 1 Tbsp. enchilada sauce on 1 tortilla. Place 1/6 of the black bean mixture in center of tortilla. Sprinkle with 1 Tbsp. cheese. Roll up tortilla (carefully, because the beans tend to fall out). Place in the prepared pan, seam side down. Pour remaining enchilada sauce over filled tortillas. Cover with aluminum foil.

Bake for 15 minutes or until heated through. Uncover, and sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.

To serve, top each enchilada with dollop of remaining sour cream, lettuce, tomato, and green onions.

Salisbury Steak

This is a super easy, and fast version of salisbury steak.

Salisbury Steak

1 lb. lean ground turkey
1 can 98% fat free cream of mushroom soup
1 6 oz. jar of mushrooms
1 onion, chopped very fine
1 egg
1/3 cup bread crumbs

In a medium bowl, combine meat, egg, onion, bread crumbs and 1/4 CUP of the soup. Form into 4 oval patties. Heat skillet over med-high, and cook the patties a few minutes on each side to brown. Drain any fat that may be in the skillet, and remove the patties to a plate. Put the rest of the cream of mushroom in the pan, along with the mushrooms (drained) and 1/4 cup of water (or 1/4 cup of the mushroom juice). Stir together, and then put the patties back into the pan. Cover and cook over medium heat until cooked through.
4 servings.

Turkey Loaf (Meat Loaf)

Meat Loaf, but using turkey instead of beef. I love this comfort food! I usually have all the ingredients on hand, too. This uses applesauce, which keeps the turkey moist since it doesn't have as much fat as the beef.

This calorie count is including the mashed potatoes

Turkey Loaf

1 lb. lean ground turkey
1 small onion, chopped very fine
2 egg whites
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1/2 cup unsweetened applesauce (yes, applesauce!)
1/2 tsp salt
1/2 cup quick-cooking oats (or you could use bread crumbs, but oats are better for you, and you can't tell the difference!)
2 Tbsp. grated parmesan cheese
2 Tbsp. ketchup

Preheat oven to 350. Combine everything except ketchup in a large bowl. Spread into a loaf pan (or you could shape it into a loaf and put in a 8 x 8 pan--I like the loaf pan because it insures that you get 4 equal portions). Spread the ketchup on top. Bake uncovered for 1 hour and 15 minutes. Serves 4.