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From the category archives:
This salmon cakes recipe is perfect when you need to get dinner on the table in a hurry. Salmon cakes are a great example of the power of the well-stocked pantry, containing just a few common ingredients including canned salmon, a decades old American staple. Canned salmon comes in two varieties - sockeye or red salmon, and chum or pink salmon. I used pink salmon, which is less expensive and milder tasting, in this salmon cakes recipe. [click to continue…]
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Trying to come up with an idea for dinner that wouldn’t require a trip to the market, tuna casserole suddenly popped into my head.
With a quick check of the fridge and pantry, I realized, that I did indeed have the ingredients for tuna casserole - tuna, small pasta shells, an onion, broccoli, peas, cream of mushroom soup, milk, cheese, and potato chips.
This is a great easy recipe for those times you want to keep things quick and simple. I love a casserole’s make now, bake later versatility. You can mix it together when you have a few minutes to spare, place it in the fridge, and just pop it into a preheated oven at dinner time. While the casserole bakes you can prepare a quick salad, enjoy a glass of wine, or sneak in a few minutes of exercise.
After checking with several cookbooks this is the simple recipe for tuna casserole we’ll be having for dinner tonight. It’s really just a jazzed up version of The Classic Tuna Noodle Casserole that appears on the back of the Campbells Cream of Celery Soup Can.
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Real Simple Magazine is a great source for those of us looking to simplify and streamline our lives. I especially like their realistic approach to preparing quick and easy dinners that are usually healthy, utilizing fresh ingredients and uncomplicated preparations.
This month their 5 Easy Weeknight Dinners article offers lots of inspiration for getting dinner on the table in a hurry without sacrificing taste or health.
Last night I made Crispy Shrimp with Garlicky Beans modifying the recipe slightly. I added a bit of lemon zest and lemon juice to the bread crumb mixture for the shrimp and substituted spinach for the arugula that wasn’t available at my grocery store. The beans only required opening a can, giving them a quick rinse, and heating with a bit of garlic, olive oil, water and garlic. I also roasted some sliced zucchini and cherry tomatoes along side the shrimp to boost our daily veggie count even higher.
What’s not to love about dinner that requires minimal preparation, ten-twelve minutes of cooking and delivers a tasty healthy result? Everyone loved it and agreed that it should be added to my ‘Definitely Make Again’ file! If you haven’t read Real Simple you might want to check it out.
For the Crispy Shrimp with Garlicky Beans recipe
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Seeking something a little out of the ordinary, yet relatively easy for dinner last night, I came up with this shrimp & chicken sausage jambalaya. It’s based on a recipe I came across in a new magazine called Clean Eating.
I used shrimp and sausage since that was what I had in the freezer. Always looking for ways to increase our veggie count, I added chopped celery and sliced fennel to the original version’s call for onion and pepper.
While not a traditional jambalaya ingredient, the fennel worked nicely. Served with a caesar salad, it was a big hit with both my husband and stepson.
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