Category: Food And Recipes

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Food And Recipes quick recipes

The Quik Cook! Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Grilled Tilapia with Smoked Paprika and Parmesan Polenta

 

Yield: 4 servings (serving size: 1 fillet and 1 cup polenta)
Total: 30 Minutes

Ingredients:
Polenta:
4 cups fat-free milk 
1 cup quick-cooking polenta
1/4 teaspoon salt 
1/3 cup (1 1/2 ounces) grated Parmesan cheese 
Fish:
1 1/2 tablespoons olive oil 
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
4 (6-ounce) tilapia fillets 
Cooking spray

Directions:
To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.
To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Note:
The tilapia can be prepared either in a grill pan on the stove or over the coals on an outdoor grill.

 

Categories
Food And Recipes quick recipes

The Quik Cook! Spicy Quick Fix Chili

Spicy Quick Fix Chili

Makes 5 (1-cup) servings

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
1 pound ground beef
2 cans (14 1/2 ounces each) stewed tomatoes
1 can (15 ounces) kidney beans, drained and rinsed
2 tablespoons McCormick® Chili Powder or McCormick® Chili Powder, Hot Mexican-Style
1 teaspoon McCormick® Cumin, Ground

Directions:
1. Brown ground beef in large skillet on medium-high heat; drain if needed.
2. Stir in remaining ingredients; bring to boil. Reduce heat to low; simmer 10 minutes.
per serving.

Calories: 284
Fat: 12 g
Carbohydrates: 21 g
Cholesterol: 61 mg
Sodium: 649 mg
Fiber: 7 g
Protein: 23 g

Categories
Food And Recipes quick recipes

Quik Cook! 20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce

20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce

Total Time: 20 min

Prep: 10 min

 Inactive: 5 min

Cook: 5 min

This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)

Ingredients:

1 cup whole wheat couscous

1/4 cup dried apricots, chopped (or golden raisins)

2 tablespoons olive oil

1/2 cup 2-percent plain Greek yogurt

1 tablespoon prepared hummus

2 tablespoons chopped fresh mint or dill Kosher salt

1 1/4 pounds medium shrimp, peeled and deveined, tails removed

1 cup cherry tomatoes, halved

1/4 to 1/2 teaspoon hot paprika

Juice of 1/2 lemon

Directions:

Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.

Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.

Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.

Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

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Food And Recipes

The Quik Cook! Orecchiette with Mini Chicken Meatballs

Orecchiette with Mini Chicken Meatballs

 

Total Time: 30 min

Prep 20 min

Cook 10 min

Ingredients:

1 pound orecchiette pasta

1/4 cup plain bread crumbs

1/4 cup chopped fresh flat-leaf parsley

2 large eggs, lightly beaten

1 tablespoon whole milk

1 tablespoon ketchup

3/4 cup grated Romano

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 pound ground chicken

1/4 cup olive oil

1 1/2 cups low-sodium chicken stock, hot

4 cups cherry tomatoes, halved

1/2 cup freshly grated Parmesan

8 ounces bocconcini mozzarella, halved

1/2 cup chopped fresh basil leaves

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

 Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

 In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

 

 

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Food And Recipes

The Quik Cook! Salmon & Roasted Vegetable Salad

Salmon & Roasted Vegetable Salad

4 servings

Active Time: 25 minutes

Total Time: 45 minutes

Ingredients:

  • 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt, divided
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon minced anchovy fillet or paste
  • 8 cups mixed salad greens
  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
  • 2 scallions, sliced

Directions:

  1. Preheat oven to 450°F.
  2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
  3. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
  4. When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.

Tips & Notes:

  • Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.
Categories
Food And Recipes

The Quik Cook! Parmesan Crusted Pepperoni Pizza

Parmesan Crusted Pepperoni Pizza

Prep Time 15 Minutes

Total Time 30 Minutes

Makes 6 Servings
:
Ingredients:
1 can Pillsbury® refrigerated classic pizza crust
2 tablespoons butter, softened
1/2 cup shredded Parmesan cheese (2 oz)
1 cup pizza sauce
1 3/4 cups shredded mozzarella cheese (7 oz)
1/2 package (3.5-oz size) sliced pepperoni (25 to 30 slices)
;
Directions:
Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet. Press out dough to 15×10-inch rectangle.
Spread butter over dough; sprinkle Parmesan cheese evenly over butter. Bake 7 minutes; remove from oven.
Spread pizza sauce evenly over partially baked crust; sprinkle with mozzarella cheese. Top evenly with pepperoni.
Bake 7 to 9 minutes or until cheese is melted and crust is golden brown.

Categories
Food And Recipes quick recipes

The Quik Cook! Asian Beef Noodle Toss

Asian Beef Noodle Toss

Prep/Total Time: 30 min.

Yield: 4-6 Servings

Ingredients:

  • 1 pound ground beef
  • 2 packages (3 ounces each) Oriental-flavored ramen noodles
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 2 cups water
  • 4 to 5 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • 3 tablespoons thinly sliced green onions

Directions:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm.
  • Break the noodles; place in a large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions. Yield: 4-6 servings.
Categories
Food And Recipes

The Quik Cook! Corn Bread Chicken Pot Pie

Corn Bread Chicken Pot Pie

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4
 
INGREDIENTS:
1 (10.75 ounce) can Campbell’s®
Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 (8 ounce) can whole kernel corn,
drained
2 cups cubed cooked chicken or turkey
1 (8 ounce) package corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese
:
DIRECTIONS:
1. Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
2. Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
3. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Categories
Food And Recipes

The Quik Cook! 2-Step Chicken

Tasty 2-Step Chicken

Ingredients:

1  tablespoon vegetable oil 
1 1/4  pounds skinless, boneless chicken breast halves 
1  can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®) 
1/2  cup water 

Directions:

  1.  Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
  2.  Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
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