black bean and corn stuffed tomatoes... 30 minutes

 

the goods:

 

4 beef steak tomatoes

2 tablespoons olive oil, divided

3/4 cup corn kernels (from 1 large ear)

2 scallions, white and green parts separated and thinly sliced

1/2 small jalapeno, seeded and finely chopped

1 cup drained, rinsed black beans

1/2 cup shredded sharp cheddar cheese (2 ounces), divided

1 cup fresh breadcrumbs, divided

1 tablespoon lime juice

salt and pepper

 

 

Preheat oven to 450 degrees. Slice top 1/2 inch from tomatoes and scoop out flesh. In a medium skillet, heat 2 teaspoons oil over medium. Add corn and scallion whites and cook until crisp-tender, 3 minutes. Transfer to a medium bowl and stir in jalapeno, beans, 1/4 cup cheddar, 1/2 cup breadcrumbs, scallion greens, and lime juice. Season with salt and pepper.

 

Coat and 8-inch square baking dish with 1 teaspoon oil. Brush tomato skins with 1 teaspoon oil, season all over with salt and pepper, and place in dish. Fill tomatoes with corn mixture. Combine remaining 1/4 cup cheddar, 1/2 cup breadcrumbs, and 2 teaspoons oil, season with salt and pepper, and divide among tomatoes. Tent loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are deep golden, about 5 minutes more.

not-fried chicken with not-fried tomatoes

 

the goods:

 

2 to 3 chicken breasts, trimmed of fat, and pounded to an even thickness

1/2 cup buttermilk

1 and 1/4 teaspoon garlic powder, divided

1 and 1/2 teaspoon salt, divided

1 and 1/2 teaspoons pepper, divided

1 cup dry bread crumbs

1/2 teaspoon onion powder

2 teaspoons Italian seasoning

1 teaspoon chili powder

1/2 teaspoon paprika

olive oil

1/2 cup all-purpose flour

2 large eggs, lightly beaten

5 cups cornflakes, crushed

1/4 teaspoon cayenne pepper

2 pounds firm tomatoes (any color), cut into 1/4-inch rounds

ranch dressing, for serving

 

In a large, zip-top bag, combine buttermilk, 1/4 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken and marinate at least 30 minutes (or overnight).

In a shallow dish, combine bread crumbs, remaining teaspoon garlic powder, onion powder, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, chili powder, and paprika. Stir until evenly combined. Remove each breast, one at a time, from the buttermilk (do not shake) and place it in the breadcrumb mixture. Using a spoon, cover the top with breadcrumbs and press all over the surface lightly to help the crumbs adhere. Gently place each breast on a rack set on a parchment-lined baking sheet. Refrigerate for 30 to 60 minutes.

Meanwhile, preheat oven to 425. Place flour, eggs, and cornflakes in three separate shallow dishes and season each with salt and pepper. Stir cayenne into flour mixture. Coat each tomato slice first in flour, then eggs, then cornflakes, pressing lightly to adhere. Arrange tomatoes in a single layer on a rack set on a rimmed baking sheet.

Remove chicken from refrigerator. Pick up rack with chicken on it and set aside. Remove any crumbs from parchment paper. Drizzle a line of olive oil on parchment paper where each breast will be (about a teaspoon each). Lay each breast flat on the line of olive oil and drizzle another teaspoon or so over the top of each one in a matching line.

Place chicken and tomatoes in oven and bake for 15 minutes, rotating pans and turning chicken halfway through. Serve tomatoes with ranch for dipping.

ravioli with tomatoes and basil dressing... 20 minutes

I seriously ate 2 big plates of this! (although, it was election night, so I MAY have been nervous eating...)

 

the goods:

 

1 small bun basil, stems removed

1 pound fresh cheese ravioli

1/3 cup extra-virgin olive oil

2 tablespoons lime juice

1 pint grape or cherry tomatoes, halved or quartered

 

In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.

Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.

beef-and-rice casserole... 30 minutes

My 18-month-old LOVED this and had 2 helpings of it! She even ate the leftovers for lunch the next day! My 3-year-old had no idea he was eating carrots! My husband enjoyed it but said that the crusty bread was a necessity to add a little crunchy texture to the meal.

 

the goods:

 

1/2 cup fresh breadcrumbs

1/4 cup grated Parmesan (1 ounce)

2 tablespoons olive oil, divided

5 cups reserved Quick Meat Sauce

1/2 cup long-grain white rice

1 bunch scallions (green parts only), sliced

2 zucchini or summer squash, very thinly sliced

 

Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon olive oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat.

 

Top with scallions, then carefully arrange zucchini in a single, slightly overlapping layer.

 

Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture.

 

Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, abotu 10 minutes more.

 

Let cool 5 minutes before serving.

gnocchi with quick meat sauce... 30 minutes

 

the goods:

 

1 tablespoon olive oil

3 pounds ground chuck (80% lean)

1 medium yellow onion, diced small

3 carrots, shredded

2 garlic cloves, roughly chopped

2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender

1 pound fresh or frozen gnocchi, cooked according to package instructions

1/4 cup grated Parmesan (1 ounce)

fresh basil leaves, for serving

 

In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer. Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cook, then refrigerate for dinner tomorrow. Serve remaining sauce over gnocchi, topped with Parmesan and basil.

chicken and roasted vegetable salad... 30 minutes (plus marinating)

 

the goods:

 

2 to 4 bone-in, skin-on chicken breasts

1/2 cup reserved vinaigrette

2 zucchini or summer squash, cut into 1/2-inch half-moons

1 pint cherry tomatoes

1 large Yukon Gold potato, cut into 1-inch pieces

2 tablespoons olive oil

5 ounces baby spinach

lemon wedges, for serving

 

In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheer, skin side up; season with salt and pepper. Bake 12 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 11 minutes.

Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Remove bones and slice chicken. Serve chicken and vegetables on top of spinach, with lemon wedges. 

honey-mustard salmon with green beans... 25 minutes

 

the goods:

 

2 teaspoons honey

4 teaspoons Dijon mustard

3 tablespoons champagne or white-wine vinegar

1/2 cup olive oil

1 medium yellow onion, thinly sliced lengthwise

1 cup fresh breadcrumbs

1 pound boneless, skinless salmon fillet, cut into 4 pieces

1 pound green beans, trimmed

 

Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes. Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette per fillet and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.

 

In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for tomorrow night.

 

Serve fish with vegetables.

hearty chickpea stew with pesto... 30 minutes

 

the goods:

 

3 tablespoons olive oil

1 large sweet onion, thinly sliced

5 sprigs oregano

3 tablespoons tomato paste

6 cups vegetable broth

2 cans (15.5 ounces each) chickpeas, rinsed and drained

3 thick slices rustic bread, crusts removed, torn into small pieces

1/4 cup basil pesto, for serving

 

In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes. Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.