Spanish Chicken and Rice

I found this recipe in our newspaper- the title "One Skillet Dinner" appealed to me! It wasn't the most delicious meal I've ever tried, but it was good and I loved all the veggies snuck in there for my kids!

INGREDIENTS:
6 boneless, skinless chicken thighs (I just used tenderloins, cut up)
2 TBL olive oil
1 tsp each: paprika, garlic powder, dried oregano
Salt and Pepper
1/2 lb cooked chorizo, sliced 1/2 inch thick (I accidentally forgot to get this- so I made it without)
1 med-lg onion diced
1 red bell pepper, diced
1 1/2 cups rice (I used brown rice)
3/4 tsp turmeric
2 1/2 cups chicken broth
1 can (14.5 oz) petite-diced tomatoes
3/4 cup frozen peas

DIRECTIONS:
Toss chicken with 1 TBL of the oil, paprika, garlic, oregano and salt and pepper.
Heat a large deep skillet over medium-high heat and add chicken. Saute, turning until well browned. Add remaining oil and sausages to the skillet; cook until browned. Add onions and peppers; cook until tender. Stir in rice and tumeric. Add broth, tomatoes and chicke; bring to a simmer. Reduce heat to low and cook covered until liquid has absorbed and rice is tender. Stir in peas; cover, turn off heat, wait a few minutes and serve.

Ravioli Toss

From Amy

INGREDIENTS:

2-9 oz. pkgs refrigerated whole-wheat four-cheese ravioli 

2 cups fresh green beans (about 1/2 lb) (Or use the steam bag that is available in the produce section, already washed & cut!)

1/2 cup thinly sliced sun-dried tomatoes, packed without oil

2 tbsp olive oil

2 tbsp red wine vinegar

4 plum tomatoes, chopped

1 garlic clove, minced

1/2 tsp kosher salt

1/4 tsp freshly ground pepper

1/2 cup shaved fresh Parmigiano-Reggiano cheese


DIRECTIONS:

Prepare pasta according to pkg directions, omitting salt & fat.  Add beans to pasta during last 5 minutes of cooking.  Drain.  Combine sun-dried tomatoes & next 4 ingredients (through garlic) in a large bowl.  Add pasta mixture, salt & pepper; toss gently to combine.  Top with cheese.  Serves 4.

Mushroom Porkchops and Peas

From Amy

INGREDIENTS:

1 pkg boneless pork chops
1 can Golden Mushroom soup
1 large can very young small sweet peas, drained
1 small can very young small sweet peas, undrained

DIRECTIONS:

Brown pork chops. Combine the soup & peas. Pour mixture over pork chops, reduce heat to low, & cover. Cook for 10-15 minutes or until no longer pink. Serve with rice.

Tilapia with Shrimp Sauce

INGREDIENTS:

4 (4 ounce) fillets tilapia
10-15 Shrimp (Deveined/Peeled/Tails Off)
butter flavored cooking spray
4 teaspoons margarine, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh dill weed
1 tablespoon lemon zest
1 tablespoon pepper- freshly ground

4 tablespoons cream cheese
5 tablespoons lemon juice/zest, or to taste
2 tablespoons chopped fresh dill weed
2-4 green onions, chopped
1/2 avocado, smashed

DIRECTIONS:
Preheat the oven to 375 degrees. Spray a cooking sheet with non-stick spray. Place the tilapia fillets and shrimp on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet and shrimp, then drizzle with 2 tablespoons of lemon juice. Season with pepper, lemon zest and 2 tablespoons of dill. (You can use lemon pepper seasoning instead of lemon zest and pepper).

Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily and shrimp is pink. While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend. Add in avocado and green onions, stirring continually. Add shrimp when done.
Place fillets onto serving plates, and spoon sauce around them or on top.

Tuna Steaks

INGREDIENTS:
Tuna Steaks
Extra Virgin Olive Oil
Onion, diced
Tomatoes, diced
Basil Leaves, chopped
Capers, rinsed and drained
Garlic, minced

DIRECTIONS:

Grill steaks with salt and pepper. In a skillet, heat olive oil. Saute onions until tender. Add garlic until golden. Add tomatoes, basil and capers. Serve over grilled tuna steaks.