This is a go-to weeknight meal. I like to serve the tenderloin with Soy-Sesame Green Beans with Ginger (see "Sides") and roasted new red or gold potatoes (pop halved small potatoes alongside the pork and they'll be ready when the pork is).
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This dish is so elegant looking, you could easily serve it to guests. Not that your family doesn't deserve elegance, I just mean it's gorgeous! Red bell peppers are sweet and wonderful and the perfect color contrast for the white-fleshed fish. You can stuff the peppers in advance (up to 3 days) and bake them just before serving.
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From Robin Miller. My fish cakes are a breeze to prepare and, if you make a huge batch, you can enjoy creamy Fish and Corn Chowder, Stuffed Red Bell Peppers, and Artichoke Salad with Capers and Red Lettuce later in the week.
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This blue cheese sauce served over bow-tie pasta (farfalle) is great. Peas and tomatoes add color and nutrients, and pair beautifully with the pungent blue cheese. You can substitute any pasta shape, but one with nooks and crannies to help hold onto this amazing sauce with every bite.
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From RACHAEL RAY. This is an EXCELLENT pizza! You could also just use rotisserie chicken and season it before adding to the pizza.
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From Rachael Ray. This one is so YUMMY! Our family loves this.
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From RACHAEL RAY 30-MINUTE GET REAL MEALS. Full of chicken, yummy veggies and topped with a bread crumb and lemon zest topping.
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From Rachael Ray…super easy, fresh, fast, and YUMMY.
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The ingredients list is the whole sales pitch. Need I say more?
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The saffron makes this extraordinary and flavorful. It’s also a cinch to make because of the time-saving rotisserie chicken. A simple salad on the side & dinner is done!
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From RACHAEL RAY EXPRESS LANE MEALS. Love Chicken Piccata? Try this warm and flavorful super-salad-supper!
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From RACHAEL RAY EXPRESS LANE MEALS. If you like those spinach and artichoke dips you get on the appetizer menu in restaurants, you're gonna LOVE this! (Danette: We all LOVE this at our house. It really does taste like yummy, spinach and artichoke dip!)
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From Rachael Ray EXPRESS LANE MEALS. These yummy breakfast tacos are good for B, L, D: good for breakfast, lunch, or dinner.
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Grilling makes delicious pizzas. New tastes and textures come from first grilling one side of the crusts, then turning and topping the crust and grilling it until the tasty rounds are crisp. For the crust, I buy frozen dough balls by the case at the Sam's Club Food Court.
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I’ve always LOVED shrimp scampi. Shrimp is delicious - but combine it with garlicky cheesy pasta and ahhhhh…perfect.
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Life without macaroni and cheese would be sad indeed, but unhappily the current emphasis on low-carb diets could make this dish disappear. What I offer here is a recipe that uses half of the pasta but has all the goodness and even more flavor. The trick is to substitute a tasty cheese-friendly vegetable such as cauliflower for some of the starchy carbs.
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Vinaigrette is perhaps the easiest sauce of all for fish fillets, and it needs no cooking. Serve the fish with some steamed spinach and asparagus. The lemony olive vinaigrette will enhance the side dishes, too.
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From Art Smith's KITCHEN LIFE. Here is a recipe that makes a lot for the bonus of extra meals. Country pork ribs have a lot of meat, all the better to cut off and turn into sandwiches for a lunch or supper entree. You can certainly use this sweet and spicy marinade/sauce for spareribs or baby back ribs too.
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The all-American flavors of bacon, spinach, and cheddar work well in the Italian guise of a frittata. Save the bacon fat for making Bacon-Buttermilk Corn Bread (see Breads section).
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