It's so good, it really is worth posting twice.
Here's what I made tonight:
- 2 pork tenderloins (1 pound each)
- 1/2 cup finely chopped sweet red pepper
- 1/2 cup finely chopped red onion
- 3 garlic cloves, minced
- 1 tablespoon Crisco® Light Olive Oil
- 1 cup finely chopped fresh spinach
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (12.3 ounces) silken firm tofu
- 1 cup roasted sweet red peppers, drained and finely chopped
- 2 tablespoons minced fresh parsley
- 2 tablespoons grated Romano cheese
Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove plastic; set tenderloins aside.
In a nonstick skillet, saute sweet red pepper, onion and garlic in oil until tender; add spinach and cook 2 minutes longer. Spread over tenderloins; sprinkle with salt and pepper. Roll up; tie several times with kitchen string and secure ends with toothpicks.
Bake, uncovered, at 400° for 45-60 minutes or until meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 5-10 minutes before slicing.
Meanwhile, combine the tofu, roasted red peppers, parsley and cheese in a food processor or blender; cover and process until smooth. Transfer to a saucepan; heat through (do not boil). Serve with tenderloin. Yield: 6 servings.
Only, for the sauce... I was NOT going to use tofu... so I took a jar of red peppers, some Italian seasoning, and minced garlic (didn't measure those, just dumped in) and ran them through the food processor (blender would work too). Then I dumped that all into a saucepan and added some basil and half a tub of roasted red pepper cream cheese and heated it up until the cream cheese was melted and it was all nice and smooth and hot.
It was all VERY yummy. Dh thought it was great. You could also make the recipe with some chicken breasts pounded flat/stuffed/sauce on top. I'm going to use up the rest of the sauce tomorrow on some tilapia filets. Was also thinking a little cream cheese mixed in with the pepper/spinach filling would be tasty too.
Mrs Lovett's Meat Pies (not really)
2 cans crescent rolls
1 lb Italian sausage
1 11 oz can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
2 T chopped basil
salt and pepper to taste
1 c mozarella cheese
Parmesan cheese and parsley to sprinkle
Preheat oven to 375. In a medium saucepan, cook Italian sausage, onions, and garlic. Cook until fully browned, drain grease from pan. Add can of tomatoes, basil, salt, and pepper. Cook on medium heat for 5 minutes. Salt and pepper to taste.
Open tube of crescent rolls. Seperate it into 4 rectangles (leaving the diagonal seam intact). Using a slotted spoon (to minimize liquid), spoon about 1/4 c sausage mixture onto one side of the crescent roll. Sprinkle 1 T of mozarella cheese on top. Fold the other side of the crescent roll over and seal the edges to create a pocket for the meat. Repeat with the other rectangles, and the other tube.
Sprinkle top of rolls with mozarella cheese and a little parsley. Cook for 15-20 minutes or until browned.
Makes 8 rolls.
ETA: I prefer to make this while cutting with a big knife and singing "Mrs. Lovett's Meat Pies" to myself.
This is in the oven right now... I think I got it from somebody on the Sept 01 board back when we were at BC... can't remember now... it's very yummy... haven't made it in forever, but I was typing out my recipes that were on scraps of paper the other day and came across it again...
Chicken Manicotti with Cream Cheese Sauce
12 manicotti shells (our boxes have 14 and there's plenty of filling for that many)
2 pkgs cream cheese with onion & chives
1 1/3 cup milk
½ cup Parmesan cheese
2 cups diced cooked chicken
10 oz frozen broccoli (thawed, drained & chopped)
1/4 tsp pepper
Cook shells and drain.
Stir cream cheese over medium low heat until melted. Add milk, stir until smooth; add Parmesan.
In a large bowl, stir 1 ½ cups sauce with chicken, broccoli, and pepper. Stuff each shell with filling.
Put in 9x13-inch baking dish. Pour remaining sauce over shells. Top with paprika. Cover with foil and bake 25-30 minutes at 350°F.
ETA: You could increase the sauce bit by 1/2 to give it more sauce... it is a little bit skimpy, IMO. I also added some *gasp* garlic to the filling to give it a bit of zip as I was out of Parmesan so that got omitted. Was also thinking it would make an excellent filling/sauce for those jumbo pasta shells too.
And since there was only us... I still have half of the dishful leftover for dinner tomorrow
Three Cheese Chicken Penne Pasta Bake
1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (283 g) fresh baby spinach leaves
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1-1/2 cups (1/2 of 700-mL jar) pasta sauce
1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
1/4 cup PHILADELPHIA Light Cream Cheese Spread
1 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided
2 Tbsp. KRAFT 100% Light Parmesan Grated Cheese
HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.
DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.
BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted.
**I used half a jar of roasted red peppers chopped up... didn't really do anything... maybe a full jar would've been better**
Since nobody else seems to be cooking
I made this for dh and the kids' supper tonight... I didn't have shallots, so as per the comments on the website I randomly found it on, I just used garlic... dh said he really liked it.
Roasted Salmon with Shallot Grapefruit Sauce
4 skinless salmon fillets
1/4 tsp salt, plus more for seasoning
2 ruby red grapefruits
2 tsp olive oil
1 tbsp minced shallot
1 tsp freshly grated ginger
2 1/2 tsp honey
pinch cayenne pepper
2 tsp lemon juice
2 tbsp thinly sliced basil leaves (I think I used about 1/2 tbsp dried)
Preheat oven to 350 F
Season the salmon with 1/4 tsp salt, place in a bakign dish and roast until cooked through, about 18 minutes.
While the salmon is cooking, prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end, cut down the skin to remove the pith and peel. Then with a paring knife, remove each segment of fruit from its casing and cut the segments in half. (I think I broke them into 4 of 5 chunks) Set the segment pieces aside. Juice the other grapefruit adn set the juice aside.
In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper, and bring to simmer. Cook until sauce is reduced by about half, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil with the sauce. Put the salmon onto a serving dish. Spoon sauce over salmon and serve.
I just made this for my self for lunch, and have enough left over for dinner tonight. (kids are out today, just me and DH is working)
1/2 and onion diced
1/2 Tbsp. garlic chopped
1/2 zuchinni or 7 mini zuchinni sliced
1 can kedney beans drained and rinsed
1 can mexicorn
1 can diced tomatoes
1/2 tsp chili seasoning (or to taste, but not a ton, will over power veggies)
Heat saute pan on medium heat add EVOO. When EVOO is heated add onion and garlic. Cook untill onion is translucent, stir frequently. Add zuchinni, cook about 3 minutes. Add kidney beans and mexicorn, cook untill heated through. Stir in Chili seasoning, and add tomatoes. let simmer about 10 minutes. Serve immediately.
I had it over brown rice, it was delicouse! And I added avacodo slices on top. it was very filling, but not heavy. (like meat chilis can be)
Greek Pasta with tomatoes and white beans (very yummy, the girls love this!)
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 10 ounces fresh spinach, washed and chopped
- 8 ounces penne pasta
- 1/2 cup crumbled feta cheese
- Cook the pasta in a large pot of boiling salted water until al dente.
- Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
- Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
- Serve sauce over pasta, and sprinkle with feta.
Sun dried tomato gemelli and tofu.
Drain one package of cubed extra firm tofu. Heat olive oil in a wok/pan on medium-high heat. Add tofu and cook until golden brown. While this is going on, boil your choice of pasta and set aside when finished. Remove tofu from heat and set aside. In large sauce pan, heat olive oil on medium-high heat. Add thinly sliced purple onion, red peppers, and garlic. Cook until tender. Add one can of sun dried tomatoes (drained), cooked tofu, fresh basil, and balsamic vinegar to taste. Reduce to medium heat and let simmer. Add liquid (vinegar, oil, stock) as needed. When everything is looking delicious, add pasta and toss together. Let sit on low heat until ready to eat. I served the pasta over a mix of arugula and spinach with a nice ciabatta roll on the side.