Happy Spring! Here are some quick, healthy and delicious spring meals that will be sure to please the whole family as well as make great left overs for lunch the next day!
~April
Lemon Chicken and Broccoli Alfredo
Makes: 4 servings
Start to Finish 20 mins
- smallskinless, boneless chicken breast halves
- Salt and pepper
- 8 ouncesmushrooms, halved
- 1 tablespoonolive or cooking oil
- 1 lemon
- 3 cupsfresh broccoli florets
- 1 10 ouncecontainerrefrigerated light Alfredo pasta sauce
Directions
1. Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
2. Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
3. Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.
Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)
- Servings Per Recipe 4,
- cal. (kcal) 295,
- Fat, total (g) 12,
- chol. (mg) 91,
- sat. fat (g) 5,
- carb. (g) 16,
Mustard-Glazed Pork Chops
Makes: 4 servings
Start to Finish 25 mins
Ingredients
- 4 1/2inchesthick bone-in pork chops
- Salt
- Ground black pepper
- 2 teaspoonsolive oil
- 1 large onion, cut into thin wedges
- 1/2cupapricot preserves
- 1 tablespoonDijon-style or spicy mustard
- 1/4cupwater
- 1 teaspoonpaprika
- 1/2teaspoonground nutmeg
- Fresh sage leaves (optional)
Directions
1. Season pork with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add pork and onion to skillet. Cook for 3 minutes; turn pork and onions. Cook for 3 minutes more.
2. Meanwhile, in a small microwave-safe bowl combine preserves, mustard, the water, paprika, and nutmeg. Heat in microwave on 100 percent power (high) for 1 to 2 minutes or until melted. Pour over pork in skillet. Reduce heat to medium. Cook, covered, for 10 minutes or until pork is cooked through (slightly pink in center).
3. Divide pork and onion mixture among serving plates. If desired, top with sage.
Gingered Beef & Broccoli Salad Bowl
Makes: 4 servings
Start to Finish 20 mins
- 12 ouncesbeef sirloin steak
- 2/3cupbottled ginger vinaigrette salad dressing
- 3 cupsbroccoli florets
- 8 cupsmixed spring or baby salad greens
- 1 red sweet pepper
Directions
1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
2. In a wok or large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to wok or skillet. Cook and stir 2 to 3 minutes or until beef is slightly pink in center. Remove beef and broccoli from wok or skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
3. In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat. Makes 4 servings.
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-->Chicken-Pineapple Fajitas
Makes: 4 servings
Start to Finish 20 mins Heat 350°F tortilla shells
Ingredients
- 8 6 inchesflour tortillas
- 4 1 inchesslices peeled fresh pineapple (about half)
- 1 poundskinless, boneless chicken breast halves
- 2 small red or orange sweet peppers, seeded, cut in strips
- 2 teaspoonsJamaican jerk seasoning
- 1/8teaspoonground black pepper
- 1 tablespooncooking oil
- Fresh cilantro and lime wedges
Directions
1. Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until browned, turning once. Remove.
2. Cut chicken in strips; toss with sweet peppers; jerk seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime. Makes 4 servings.
