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This Week's Recipes

Click the check box next to“Add Recipe to My List” for the recipes you would like to make. Then click the “Print My Recipes & Grocery List” button for a print-friendly version of each and a categorized grocery list. Enjoy!

Grilled Rosemary Chicken with Lemon  

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Servings: 4          Prep Time: 5 min.          Cook Time: 15 min.
Perfectly simple for any night of the week.
 

INGREDIENTS

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DIRECTIONS

• 4 chicken breast halves, boneless skinless, 4 oz each
• 3/4 cup(s) Italian dressing, light, divided
• 2 tbsp rosemary (fresh), chopped
• 1 lemon(s)
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1. Pound chicken to 1/4 to 1/2 inch thickness.
2. Place chicken in baking dish and pour 1/2 cup dressing over chicken. Sprinkle with rosemary, turning to coat on both sides. Let marinate 10 minutes - 2 hours.
3. Slice lemon into 1/8 inch thick rounds and brush with a little extra dressing. Remove chicken from marinade and place on grill rack. Place lemon rounds on the edge of the rack.
4. Grill chicken until cooked through (5 - 7 minutes per side) and grill lemon until slightly charred.
5. Serve chicken topped with lemon rounds.

NUTRITION INFORMATION PER SERVING

146 Calories; 3 g Fat; 0 g Saturated Fat; 66 mg Cholesterol; 131 mg Sodium; 3 g Carbohydrates; 1 g Fiber; 1 g Sugar; 27 g Protein;   more info
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Suggested Side: Cannellini Bean Salad
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Orange Sesame Pork Tenderloin  

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Servings: 4          Prep Time: 5 min.          Cook Time: 35 min.
Yeehaw - another 5 minute, 3 ingredient sauce!
 

INGREDIENTS

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DIRECTIONS

• 16 oz pork tenderloin
• 1/3 cup(s) orange marmalade
• 2 tbsp teriyaki sauce, low sodium
• 1 tsp sesame seed oil
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1. Spray grill with cooking spray. Grill pork over medium-high heat for 20 - 30 minutes or until done.
2. Coat a pan with cooking spray. Add orange marmalade, teriyaki and 1/4 cup of water and heat over medium-high. Stir and let simmer for 4 - 5 minutes to reduce. Stir in sesame oil and remove from pan. Pour over pork tenderloin.
option (sprinkle sesame seeds over pork before serving).

NUTRITION INFORMATION PER SERVING

Calories 220; Fat 5g; Saturated Fat 1g; Cholesterol 74mg; Sodium 234mg; Carbohydrates 19g; Fiber 0g; Sugar 17g; Protein 24g   more info
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Note: You can substitute apricot preserves for the orange marmalade.
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Quick Crab Cakes with Sweet Red Pepper Remoulade

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Servings: 4          Prep Time: 20 min.          Cook Time: 20 min.
Our favorite part of this dish is the Sweet Remoulade sauce which is drizzled over the crab cakes and a bed of greens. The crab cake recipe is quick enough for a weeknight and still delicious.
 

INGREDIENTS

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DIRECTIONS

• 1/2 cup(s) mayonnaise, light
• 1 package(s) Old Bay Seasoning packet for crab cakes
• 1 lb jumbo lump crabmeat
• 4 tbsp olive oil
• 1 roasted red pepper, coarsely chopped
• 1 shallot(s), coarsely chopped
• 2 tsp sugar
• 2 tbsp apricot preserves
• 2 tbsp red wine vinegar
• 1 package(s) lettuce spring mix
• 1 lemon(s)
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1. Preheat oven to 350 degrees.
2. Gently mix crab, mayo and Old Bay Seasoning packet for crab cakes. Shape into 6 patties, season with a little more old bay and pepper, and cook in a skillet sprayed with cooking spray over medium heat (4 - 5 minutes per side or until browned). Put in oven for about 5 - 10 minutes before serving.
3. While crab cakes are in the oven, combine roasted red pepper, shallots, sugar, preserves and red wine vinegar in a food processor (or blender). Add olive oil. Season with salt and pepper.
4. Place bed of greens on each plate drizzled with remoulade. Top with crab cake and a lemon wedge. Serve with extra remoulade on the side.
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Suggested Side: sourdough bread
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Tortellini Salad

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Servings: 4          Prep Time: 15 min.          Cook Time: 12 min.
Serve this summertime salad over a small bed of baby spinach leaves with fresh fruit on the side for a refreshing and healthy supper. Bring the leftovers to the pool, beach, or office for lunch the next day.
 

INGREDIENTS

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DIRECTIONS

• 16 oz tortellini
• 1 chicken rotisserie
• 1/2 cup(s) black olives, sliced
• 2 tbsp sweet onion, finely chopped
• 1/2 cup(s) red bell pepper, diced
• 1 cup(s) grape tomatoes, halved
• 1/4 cup(s) olive oil
• 1 tsp herbes de provence
• 1 tbsp red wine vinegar
• 2 tbsp mayonnaise, light
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1. Cook tortellini according to package directions. Drain and rinse with cold water. Set aside in bowl and let cool.
2. Shred 2 breasts of a rotisserie chicken. Place in bowl with tortellini, olives (either black or green), pepper, sweet onion, and tomatoes.
3. Whisk together red wine vinegar, mayonnaise, herbes de provence, and olive oil (or canola oil). Season with salt and pepper.
4. Toss tortellini mixture with dressing. Add more salt if needed. Chill in the fridge for at least 1 hour before serving.

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Note: If you don't have herbes de provence, you can substitute dried italian seasoning.
Suggested Side: fresh fruit
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Portobello Burgers with Avocado Mayo

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Servings: 6          Prep Time: 25 min. plus time to chill          Cook Time: 20 min.
Fresh grilled veggies give this burger great flavor. If you're in a rush, you may want to skip the avocado mayo because it needs to chill for a few hours.
 

INGREDIENTS

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DIRECTIONS

• 6 portobello mushroom caps
• 2 red bell pepper
• 1 onion purple
• 2 avocado
• 1/2 cup(s) mayonnaise, light
• 2 tbsp lemon juice (fresh)
• 1/4 cup(s) basil (fresh), chopped
• 1 clove(s) garlic, minced
• 6 hamburger buns
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1. Process or blend 1 avocado (peeled and chopped), mayo, lemon juice, basil and garlic until smooth. Chill for 2 hours.
2. Coat mushrooms, bell peppers, and onion with cooking spray.
3. Cut onion into 1/2 inch thick slices. Cut peppers in half and remove seeds.
4. Cook onion, mushrooms, and peppers (skin side down), covered with grill lid, over med-high heat (onions for 8 minutes each side; mushrooms for 5 minutes each side; and peppers for 4-5 minutes or until skin is blistered).
5. Peel peppers and cut into strips. Slice remaining avocado.
6. Spread mayo on each side of bun. Toast buns on grill for 1 minute. Place mushrooms, pepper strips and onions on bottom of bun. Top each with avocado slices and top bun halves.
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Suggested Side: fresh fruit with baked fries or chips
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