Getting Results for Dinner — Week of 11/26/18


MONDAY

Spinach and Ricotta Meatballs

AggiesKitchen.com

Ingredients

  • 1.25 gaunt belligerent beef
  • 1/2 crater part-skim ricotta
  • 2 handfuls uninformed spinach leaves, sliced thin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 teaspoon kosher salt
  • fresh belligerent pepper, pinch
  • 2 eggs, whisked
  • 1/2 crater whole wheat panko
  • 1/4 crater grated Parmesan
  • 1 tablespoon oil
  • 2 cups prepared marinara sauce
  • mozzarella cheese

Instructions

Preheat oven to 375 degrees.

In a vast blending bowl, kindly brew together belligerent beef, ricotta, spinach, garlic powder, onion powder, salt, pepper, eggs, panko and Parmesan cheese. we use my hands to mix (it helps to widespread a reduction improved though overmixing).

Heat your vast oven explanation vessel over medium-high heat. Add 1 tablespoon cooking oil to vessel (tilt vessel to widespread oil around). Roll meatballs (into somewhat bigger than golf round size) and delicately supplement to pan. Let meatballs flare for 2-3 mins on any side until outward of meatballs are browned. Use tongs to spin meatballs in pan. Make certain to let a side withering get a good ready on it before branch (to keep from adhering and descending apart).

Turn off heat. Add marinara salsa to pan, covering all of your meatballs with sauce. Cover vessel with lid and place in oven and bake for 20 mins until salsa is bubbling. Add mozzarella cheese to meatballs and bake unclosed for another 5-10 mins until cheese is melted.

Serve meatballs on their own, in rolls, with whole wheat pasta, over polenta or over sauteed kale. Enjoy!

If we do not have an oven explanation skillet/pan, flare a meatballs initial afterwards delicately send to a potion baking image (add a small salsa to bottom of image before fixation meatballs in to forestall sticking). Cover with foil if we do not have a cover.

I used this braiser for this recipe (and many others). Worth a investment, it’s one of my favorite equipment in my kitchen!

TUESDAY

Quinoa Spaghetti with Garlicky Greens and Tomatoes


Ingredients

  • 8 oz package quinoa spaghetti (I used Ancient Harvest Quinoa pasta, though we could always use unchanging or whole wheat)
  • 4 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 1/2 pint grape tomatoes, halved
  • 2 vast handfuls shredded collard greens
  • 1 lemon
  • big splash salt and pepper
  • Parmesan cheese and red peppers flakes, for serving

Instructions

Prepare pasta according to directions. Once cooked, empty and set aside.

While pasta is cooking, feverishness olive oil kindly in a vast pot over middle heat. Add garlic and tomatoes and ready for 2-3 minutes; mislay and set aside. Add an additional tablespoon of olive oil to pot along with shredded collard greens, tossing greens to cloak with oil. Saute greens for 10-12 minutes, stirring occasionally, until greens are wilted. Add baked pasta, tomatoes, and garlic to pot. Drizzle 1 tablespoon olive oil and extract from 1 lemon over pasta reduction and kindly toss. Season good with salt and pepper. Serve with lots of Parmesan cheese and red peppers flakes.

WEDNESDAY

Grilled Chicken with Cherry Arugula Salad


Ingredients

  • 1 1/2 lbs duck breast
  • 2 tablespoons olive oil, divided
  • coarse salt and creatively belligerent pepper
  • lemon peppers seasoning (optional)
  • 2 tablespoons balsamic vinegar (I used a cherry infused vinegar)
  • 1/2 red onion, sliced thin
  • 2 cups honeyed cherries, pitted and halved
  • 2 cups baby arugula

Instructions

Heat griddle (or griddle pan) over middle high heat.

Rub duck with 1 tablespoon of olive oil and deteriorate liberally with salt, peppers and/or lemon peppers seasoning (if using). If we opt for lemon peppers seasoning, check a salt calm and adjust a volume of salt we deteriorate with.

Grill duck until baked through, 4-5 mins on any side. Let rest for during slightest 5 mins on a plate, lonesome in aluminum foil.

While duck is grilling, ready your salad. Whisk balsamic and 1 tablespoon of olive oil in a bowl. Add red onion, cherries and arugula and kindly toss to combine. Serve your salad over sliced grilled chicken.

Tip from Clean Slate: if we don’t have a cherry pitter, use a chef’s knife. Gently press down on any cherry with a side of a blade and mislay a array with your fingers.

THURSDAY

Fish Oreganata


Ingredients

  • 1 lb amiable white fish (I used haddock, though flounder, tilapia or any other white fish can be used)
  • 2 tablespoons additional pure olive oil
  • 3/4 crater panko (Italian seasoned breadcrumbs will also work)
  • 1/4 crater chopped uninformed parsley
  • zest from one vast lemon
  • 3 tablespoons uninformed lemon juice
  • 3-4 garlic cloves, minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon dusty oregano

Instructions
Preheat oven to 425 degrees. Cover a baking piece with foil and afterwards mist with non-stick spray.

Place a fillets on a baking sheet. Combine remaining reduction (EVOO by oregano) in a bowl. Press a bread particle reduction into a fish fillets creation certain they are covered. Bake until a fish is only ambiguous in a center, about 10 minutes.

FRIDAY

Low Carb Pizza Stuffed Mushrooms


Low carb and so easy to make, these Pizza Stuffed Mushrooms will prove any pizza longing when we are perplexing to make healthier choices.

Ingredients

  • 4 portobello fungus caps, stems removed
  • 1 crater marinara sauce, divided
  • 12 pepperoni slices
  • 1 crater shredded mozzarella cheese, divided
  • 1/4 uninformed basil, chopped

 

Instructions

Preheat oven to 400 degrees.

Spray baking piece with nonstick spray. Place mushrooms on baking piece and fill uniformly with marinara, pepperoni, and cheese.

Bake 10 mins or until mushrooms are proposal and cheese is melted.

Top with basil.

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