weeknight recipes

This dish offers&nbsp;a recipe for breaded turkey cutlets that puts a spin on the expected turkey slices.This recipe is by Bill Daly and was originally published in the Chicago Tribune.&nbsp;

Lemon Turkey Cutlets

turkey breast,

flour

salt

pepper

eggs

panko breadcrumbs

fresh oregano, grated lemon zest

grana padano cheese or other grating cheese

olive oil, butter

orange and lemon wedges

Cut each turkey breast on the bias and on the diagonal into 3/4-inch-thick slices.

Place each piece between two pieces of waxed paper or plastic wrap.

Pound the turkey with a large flat meat pounder until slices are 1/4- to 3/8-inch thick.

Place the flour in a bowl; season with salt and pepper.

Crack the eggs into a small bowl; season with salt and pepper; whisk well.

Combine the panko, oregano, lemon zest and Grana Padano; season with salt and pepper in a third bowl.

Dip both sides of the turkey slices in the flour, shaking off the excess.

Next, dip the slices in the beaten eggs, letting the excess drain off.

Finally, dip into the breadcrumb mixture; use your fingers to coat each side. Tap off the excess.

Set aside in a single layer on a foil-lined baking sheet.

Heat the oil and butter in a large skillet over medium-high heat.

Add turkey in a single layer, in batches if necessary. Do not overcrowd the pan.

Cook, turning, until the pieces are golden brown on each side, 8-10 minutes.

Serve garnished with orange and lemon wedges.

This sweet and salty sauce is perfect for dipping your egg rolls!

Egg Roll Dipping Sauce

soy sauce

rice wine vinegar

brown sugar

corn starch

sesame oil

ginger

garlic powder

onion powder

Whisk together all ingredients in a small saucepan. Turn heat to low and bring to a boil, stirring frequently. When the sauce boils, continue stirring for one minute and then remove from heat.

Serve with sausage egg rolls.

An easy, light weeknight dinner recipe for summer or any time of year, this Low FODMAP, Paleo and Whole30 Chimichurri Shrimp and Broccoli Skillet features "garlicy," sautéed shrimp and tender-crisp broccoli covered in a zesty chimichurri sauce.

Chimichurri Shrimp and Broccoli Skillet (Low FODMAP, Paleo, Whole30)

Easy Chimichurri Sauce (Low FODMAP, Paleo, Whole30)

Sea salt and black pepper (to taste)

olive oil

tbsp extra virgin olive oil

broccoli,

Prepare the easy chimichurri sauce and allow to rest while you prepare and cook the remaining ingredients.

Put shrimp in a large bowl and sprinkle with sea salt and freshly ground pepper.

Heat a medium or large skillet (I use a 10.25” cast iron skillet) on medium heat and add 2 tbsp garlic-infused olive oil. Once hot, add shrimp and sauté until bright pink, about 5 minutes, flipping shrimp halfway through. Remove shrimp to a plate and set aside.

Add 1 tbsp of extra virgin olive oil to the same skillet and swirl to coat. Add the broccoli, cover and sauté until fork tender, about 5-7 minutes, stirring occasionally. If the pan gets too dry, either add a bit more oil or the juices from the resting shrimp.

Add the shrimp back to the skillet and remove from heat. Add the chimichurri sauce and stir until shrimp and broccoli are evenly coated.

Serve the skillet on its own or on top of Instant Pot “Garlic” Mashed Potatoes (Paleo, Whole30, Low FODMAP), a baked potato (Paleo, Whole30, low FODMAP), white or brown rice (low FODMAP and gluten-free), cauliflower rice (Paleo, Whole30), or your preferred starch.

Eggs for dinner? This weekday open-faced sandwich recipe is topped with lentils, mushrooms, and a fried egg!

Egg and Mushroom Open-Faced Sandwiches

1 (14 g) dried mushrooms

chicken broth

1 (300 g) ricotta cheese

(10 g) chives, finely chopped

lb (225 g) cremini mushrooms, cut into thin wedges

2 thinly sliced

1 (14 oz/398 ml) lentils,

tsp (2.5 ml) balsamic vinegar

bread,

In a coffee grinder or small food processor, chop the dried mushrooms to a fine powder. Add the chicken broth. Set aside.

In a bowl, combine the ricotta with the chives and parsley. Season with salt and pepper. Set aside.

In a skillet over medium-high heat, brown the cremini mushrooms and shallots in 2 tbsp (30 ml) of the oil for 5 minutes. Add the lentils and broth mixture. Bring to a boil and let reduce until almost dry. Add the vinegar. Adjust the seasoning.

In a non-stick skillet over medium-high heat, heat the remaining oil. Carefully crack the eggs into the skillet and cook on one side only for 2 to 3 minutes or until the whites are cooked and the edges lightly browned. Season with salt and pepper.

Spread the ricotta mixture over the bread slices. Top with the mushroom mixture and an egg. Serve with a green salad, if desired.

https://cdn.jwplayer.com/v2/media/nTQN2bLQ

Washing Mushrooms

This pasta recipe is so easy to make! Everything comes together in one pan and is ready in less than 30 minutes. Not to mention, it’s absolutely delicious! This dish is perfect for weeknight dinners.

One Pan Taco Pasta

chicken turkey

yellow onion — diced

green bell pepper — diced

red bell pepper — diced

garlic — minced

chili powder

cumin

oregano

black pepper

water —

½ cups prepared salsa

Mexican cheese blend

In a large, deep skillet with a lid or a dutch oven, heat olive oil over medium-high heat. Once the oil is hot add the meatless crumbles or ground meat of your choice, onion, and red and green bell peppers. Brown the meat, breaking it apart with a spoon, until it is fully cooked through and the onions are translucent, about 8 minutes.

Add the garlic, chili powder, cumin, oregano, salt, and pepper and cook just until the garlic is fragrant, about 30 seconds. Add the water, salsa, and pasta.

Reduce the heat to medium low, then cover the pan. Let simmer gently, stirring occasionally, just until the pasta is al dente and most of the liquid is absorbed (more liquid will absorb once removed from heat), about 12 to 15 minutes. Check to make sure the pasta isn’t drying out while stirring. If so, stir in water as needed to keep it moist and simmering.

Remove the pan from the heat and stir in half of the cheese, then sprinkle the remaining cheese on top. Serve hot with any of your favorite toppings such as sour cream, green onions or cilantro.

Comforting Creamy Vegan Tomato Soup made with just 8 ingredients! Gluten free, refined sugar free and oil free option.

Creamy Vegan Tomato Soup (vegan, gluten free, oil free)

sweet onion, thinly sliced

garlic,

15 ounces cans of crushed tomatoes*

raw cashews

bay leaf

vegetable broth

salt and pepper

neutral oil (optional)

In a large pot, sauté onions until aromatic and slightly translucent (about 2-3 minutes). Try to avoid browning, and stir regularly. Next add garlic and sauté for another minute or so.

Add raw cashews, tomatoes, oregano and bay leaf and cook for 2-3 minutes again.

Add vegetable broth, cover and simmer on low heat for about 8 minutes.

Remove the bay leaf, transfer everything into a blender and blend until completely smooth. Return the mixture to the pot, season with salt and pepper to taste and enjoy.

We were starving after a hike and needed something quick, warm and filling. This soup did not disappoint! So tasty and easy to make. :)

I added some banza pasta to this soup for a boost of protein along with a little soy milk to have a creamier taste. It was soo perfect for the cold winter day. ⛄️

Hey Remy!

Sorry for a stupid question, but I need to ask as I’m really new to cooking. :) This soup looks incredible and I wanna make it ASAP haha! Just wondering, when you say 4-5 cups of veggie broth, what’s normally the water/broth ratio that you use?

For this easy meal, ground pork is browned with some mushrooms before stirring in broth and scraping up all the savory bits. Cooking the noodles in this saucy mix ensures that they are deeply flavorful from the inside out. Just at the end, Boursin cheese is added, delivering quintessential creaminess and complex herby flavor from one ingredient.

Creamy Pork and Egg Noodles

vegetable oil

pork

mushrooms

table salt (plus more if needed)

chicken broth chicken stock

(4 cups) wide egg noodles

(5.2 ounce) Boursin Garlic & Fine Herbs cheese (crumbled

Brown

In a Dutch oven over medium-high heat, warm the oil until just smoking. Add pork, mushrooms, and salt and cook until liquid has evaporated and pork is beginning to brown, 10 to 15 minutes.

Simmer

Stir in broth, and use a wooden spoon to scrape up any browned bits and bring to a simmer. Stir in noodles, cover, and cook, stirring occasionally, until noodles are just tender, about 10 minutes.

Stir

Remove from the heat, stir in Boursin cheese until well combined, then let sit until slightly thickened, 5 to 10 minutes. Stir to recombine, season with salt and pepper to taste, and serve.

This simple side dish starts with orzo pasta and turns out so rich and creamy. Ready in just 20 minutes and unbelievably easy!

Parmesan Orzo

butter

orzo

Parmesan cheese

basil

Salt and pepper (to taste)

In a medium saucepan, melt the butter over medium heat. Stir in the orzo and cook, stirring often, until lightly toasted.

Add the chicken broth to the pan and cover.

Cook for 15 minutes or until the liquid has absorbed.

Stir in the Parmesan, basil, and salt and pepper.

Continue stirring until the Parmesan has melted.

Serve hot.

I made this tonight and added some chopped asparagus.  This us so good and simple to make.

I want your Recipe please that look so Good.

Great recipe!  Family loved it.  I’ve made it a second time and added chopped up artichokes and mushrooms.  Delicious!!!

Absolutely LOVED this orzo side dish! I used my fresh basil and also added some garlic powder. I doubled it for my family and there was none left! Will definitely make again and again! Thank you!

I made your Parmesan Orzo last night for dinner and  added shredded chicken to it.  I browned the orzo in butter more-so than what your photo shows and this turned out to be a delicious and unique flavor. This is a recipe that will go into my cookbook of "Favorite Recipes."

https://content.jwplatform.com/videos/OV0ARQdR.mp4

This PARMESAN ORZO is a simple, comforting side dish that's cheesy, creamy, and so easy! It's ready in just 20 minutes and the whole family gobbles this one up!

These tater tot nachos make a fun family dinner, but they&#39;re also perfect for serving up as an appetizer or during the big game. Feel free to add your favorite toppings!

Totchos (Tater Tot Nachos)

tater tots

leftover taco meat

cheddar

guacamole (more or less to taste)

sour cream

jalapeno

tomatoes

Cilantro (for garnish)

Bake the tots according to package directions on a large, parchment lined baking sheet in a single layer.

When the tots have five minutes remaining, remove from the oven and sprinkle on the meat and cheese. Return to the oven to finish cooking.

Remove from the oven and drop spoonfuls of guacamole and sour cream over the nachos. Sprinkle with the jalapeno, tomatoes, and cilantro.

Buffalo Pork Tenderloin

¾ lb (340 g) Brussels sprouts, halved

tbsp (30 ml) vegetable oil

pork tenderloins,

(75 g) butter

(60 ml) hot sauce (Frank’s Red Hot-style)

tbsp (30 ml) red wine vinegar

celery stalks,

(60 ml) mayonnaise

(60 ml) plain yogurt or sour cream

oz (85 g) blue cheese, crumbled (see note)

tbsp chives, finely chopped (optional)

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With one rack in the middle position and another at the bottom, preheat the oven to 425°F (220°C).

On a non-stick baking sheet, combine the Brussels sprouts with the oil. Season with salt and pepper. Bake on the centre rack of the oven for 15 minutes, stirring halfway through.

Meanwhile, in an ovenproof skillet over high heat, brown the pork in 1 tbsp of the butter. Season with salt and pepper. Bake on the lower rack of the oven for 12 minutes or until cooked but still pink at the centre. Set aside on a plate to rest for 5 minutes.

In the same skillet over medium-high heat, bring the remaining butter, the hot sauce, brown sugar and vinegar to a boil. Simmer for 2 minutes. Add the pork and coat well with the sauce. On a work surface, slice the pork.

Buffalo Pork

In a bowl, combine all of the ingredients.

Divide the pork and Brussels sprouts among four plates. Serve with the celery sticks and blue cheese sauce.

Blue Cheese Sauce

Que faire avec les céleris dans la recette?

Très décevant, sauce très liquide. Ma famille n’a vraiment pas aimé

Simple à réaliser, bonne au goût, à refaire

Jaime la combinaison des saveurs,  par contre il faut utiliser la moitier du beurre est vinaigre recommander

Bien. Le filet est très légèrement aromatisé à la sauce Buffalo qui est très liquide.

Excellent, simple et rapide! J'apprécie les idées d'accompagnement: le goût du bleu et de la sauce Buffalo miam!

https://cdn.jwplayer.com/v2/media/yV0fUkVA

Top 10 weeknight recipes recipes from across the web

The most viewed weeknight recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Turkey Cutlets

Egg Roll Dipping Sauce

Chimichurri Shrimp and Broccoli Ski...

Egg and Mushroom Open-Faced Sandwic...

One Pan Taco Pasta

Creamy Vegan Tomato Soup (vegan, gl...

Creamy Pork and Egg Noodles

Parmesan Orzo

Totchos (Tater Tot Nachos)

Buffalo Pork Tenderloin

Top 10 weeknight recipes recipes from across the web

The most viewed weeknight recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Turkey Cutlets

Egg Roll Dipping Sauce

Chimichurri Shrimp and Broccoli Ski...

Egg and Mushroom Open-Faced Sandwic...

One Pan Taco Pasta

Creamy Vegan Tomato Soup (vegan, gl...

Creamy Pork and Egg Noodles

Parmesan Orzo

Totchos (Tater Tot Nachos)

Buffalo Pork Tenderloin

The most viewed weeknight recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine