QVC PRESENTATION - 30 MINUTE MEALS
30 Minute Meals:
Chicken Piccata – Stove Top/Steam Oven
Chicken Pot Pie – Stove Top/Oven
Fresh Tuna Casserole – Stove Top
Honey-Mustard Chicken – Stove Top
Linguine with Seafood Sauce – Stove Top
Meat Ravioli in Marinara Sauce, QVC Presentation, March 11, 2015
Parsnip, Leek, & Fontina Alfredo – Stove Top
Ravioli with Mushroom Sauce – Stove Top
Taco-Inspired Baked Ziti – Stove Top
Tortellini with Sausage Alfredo – Stove Top
30 Minute Meals:
Chicken Broccoli Fettuccini Alfredo, QVC Presentation, March 11, 2015
Prep: 5 minutes • Cook: 25 minutes • Servings: 4
Ingredients:
3¾ cups water
1 pound fettuccini, broken in half
1 (16 oz) jar Alfredo sauce
1 (16 oz) package frozen grilled chicken strips
1 (16 oz) package frozen broccoli florets
1 teaspoon ground black pepper
½ cup grated parmesan cheese
Directions:
Pour water into pot.
Stir in fettuccini, Alfredo sauce, frozen chicken strips, frozen broccoli and pepper.
Set Oven to 300°F for 25 minutes. Cover and cook until pasta is cooked through, stirring occasionally.
Add parmesan cheese, stir and serve immediately.
*****
Chicken Piccata – Stove Top/Steam Oven
Sautéed chicken breasts, quinoa cooked with lemon and wine, and perfectly steamed asparagus, cooked in 30 minutes using only one pot! Layered cooking makes it easy to serve a homemade meal in minutes.
prep: 5 minutes • cook: 25 minutes • servings: 4
Ingredients:
2 tablespoons all-purpose flour
¼ teaspoon salt
1/8 teaspoon ground black pepper
1¼ pounds boneless, skinless, thin-sliced chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
1 cup chicken broth
1 cup dry white wine
1/3 cup lemon juice
¼ cup brined capers, rinsed and drained
1 cup uncooked quinoa, rinsed
1¼ pounds fresh asparagus, cut into 1/2 –inch pieces
Parsley for garnish
Directions:
1. Stir flour, salt, and black pepper on plate. Coat chicken with flour mixture.
2. Add oil and butter to pot. Set to Stove Top High and heat until butter is melted. Add chicken to pot. Cook uncovered 10 minutes or until chicken is lightly browned on both sides. Remove chicken from pot and place on rack.
3. Add broth wine, lemon juice, and capers to pot. Stir in quinoa. Place rack with chicken in pot, and place asparagus on rack with chicken. Set oven to 300°F for 15 minutes. Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart.
4. Remove asparagus and chicken from pot. Stir quinoa mixture. Turn off pot. Let quinoa mixture stand. Garnish with parsley.
Healthy Tip:
Artichokes are a great source of fiber. Stir 1 package (about 9 ounces) frozen artichoke hearts in with the capers in step 3.
*****
Chicken Pot Pie – Stove Top/Oven
This inverted chicken pot pie surprises with a crisp crust on the bottom that becomes the top when scooped out.
prep: 5 minutes • cook: 20–25 minutes • servings: 4
Ingredients:
1 refrigerated pie crust
1- 12 ounce bag frozen vegetables
1 pound cooked chicken, diced
1 can (10.75 ounces) can condensed cream of chicken soup
4 ounces water
1 cup chopped celery
Directions:
1. Unroll one crust and press in bottom and up the sides of pot.
2. Set pot to Stove Top High. Meanwhile, stir together remaining ingredients.
3. Pour vegetable mixture on top of pie crust. Set pot to Oven350 ̊F. Cover and cook 20–25 minutes.
4. Crust should be a beautiful golden brown. Scoop and serve immediately.
******
Fresh Tuna Casserole – Stove Top
A fresh and delicious twist on a favorite classic-panko crumbs and fresh tuna make this dish fresh and delicious.
prep: 5 minutes • cook: 10–15 minutes • servings: 4
Ingredients:
1- 10 ounce can cream of mushroom soup
1 bag (10 ounces) frozen vegetables
3 cups water
1- 12 ounce bag wide noodles
1 pound tuna, cubed
salt and pepper to taste
2 tablespoons panko bread crumbs
Directions:
1. Set pot to Stove Top high. Meanwhile, stir together soup, vegetables, and water, then add to pot.
2. Stir in egg noodles.
3. Place cubed tuna on rack, place rack in pot, cover and cook 6-10 minutes.
4. Remove rack, gently stir cooked tuna into noodle mixture, and season with salt and pepper. Split between four dished and garnish with bread crumbs.
Healthy Tip:
Go old school and use canned tuna-just select a high-quality version packed in water and drain well.
*****
Honey-Mustard Chicken – Stove Top
If you enjoy the fast-food chicken tenders with honey-mustard dipping sauce, this is the healthier chicken weekday option for you and your family.
prep: 5 minutes • cook: 18 minutes • servings: 4
Ingredients:
¼ cup canola oil
½ cup honey
¼ cup Dijon mustard
4- 4 ounce chicken breasts
salt and pepper to taste
1 cup panko bread crumbs
Directions:
Set pot to Stove Top High and add canola oil. Meanwhile, whisk together honey and mustard.
2. Season chicken breasts with salt and pepper. Coat chicken in mustard mixture and then in bread crumbs.
3. Add chicken breasts, set pot to Stove Top Low, cook 9 minutes, flip chicken, and cook 9 more minutes.
4. Remove chicken and serve immediately.
Healthy Tip:
Slice and serve over Caesar salad-no need for croutons with this crispy chicken.
*****
Linguine with Seafood Sauce – Stove Top
Fire-roasted tomatoes add just that little extra something to any sauce and works beautifully with the smoke paprika in this recipe.
prep: 5 minutes • cook: 25 minutes • servings: 4
Ingredients:
5 cups water or seafood stock
1 tablespoon minced garlic
1/8 teaspoon smoked paprika
½ small onion, diced
1 can (14.5 ounces) fire-roasted tomatoes
1 pound linguine
1 pound assorted seafood (clams, calamari, mussels, and shrimp with shells off)
salt and pepper to taste
¼ cup chopped parsley
Directions:
1. Set pot to Stove Top High. Add water, garlic, paprika, onion, and tomatoes, then stir and add linguine. Cover and cook 20 minutes, Drain pot.
2. Stir, then add seafood medley, stir gently, cover, and cook 5 more minutes.
3. Season to taste with salt and pepper.
4. Divide among 4 bowls, and garnish with parsley.
Serving Tip:
Add 2 to 4 ounces of dry white wine for and elegant effervescence.
****
Meat Ravioli in Marinara Sauce, QVC Presentation, March 11, 2015
Prep: 10 minutes • Cook: 24 minutes • Servings: 6
Ingredients:
2 tablespoons olive oil
½ cup diced onions
4 cloves garlic minced
1 teaspoon ground black pepper
2 cups water
1 (16 oz) jar marinara sauce
2 pounds frozen meat ravioli
Grated Parmesan cheese
Directions:
Set pot to Stove Top High and heat olive oil. Add onion, garlic and black pepper and cook for 3 to 4 minutes.
Add water and marinara sauce. Stir well.
Slowly add ravioli, and then stir gently to coat.
Cover and cook 20 minutes until pasta is cooked through. Serve immediately.
Top each serving with parmesan cheese.
*****
Parsnip, Leek, & Fontina Alfredo – Stove Top
A savory and easy holiday side dish or easy light vegetarian dinner casserole.
prep: 5 minutes • cook: 25 minutes • servings: 4-6
Ingredients:
2 tablespoons olive oil
2 pounds parsnips, cut into ½ -inch pieces
3 leeks, thinly sliced
1 cup bread crumbs
4 ounces fontina cheese, grated
3 tablespoons coarsely chopped flat-leafed parsley
kosher salt and pepper to taste
Directions:
1. Set pot to Stove Top High and heat oil. Add parsnips and leeks to pot, stirring occasionally. Cook approximately 20 minutes or until just tender.
2. Stir in bread crumbs, cheese, and parsley. Cook 5 minutes, stirring occasionally.
3. Season with salt and pepper, taste, and adjust seasonings.
Serving Tip:
Serve with side salad for a complete meal.
****
Ravioli with Mushroom Sauce – Stove Top
Ravioli is Italy’s version of a dumpling, traditionally cut and filled by hand. They are excellent frozen, and fresh varieties can be found in most grocery stores in America.
prep: 10 minutes • cook: 17–19 minutes • servings: 4–6
Ingredients:
2 tablespoons olive oil
1⁄2 cup diced onions
2 cloves garlic, crushed
3 cups vegetable stock
1 can (10 ounces) cream of mushroom soup
8 ounces mushrooms, sliced
2 pounds frozen meat ravioli
Directions:
1. Set pot to Stove Top High and heat olive oil. Add onion and garlic, and sauté 2 minutes.
2. Add stock, soup, and mushrooms, and stir well.
3. Slowly add ravioli, then stir gently to coat.
4. Cover and cook 15–17 minutes, then serve immediately.
*****
Salmon with Creamy Orzo Pesto – Stove Top
While orzo looks like rice, it is actually pasta cut to look like rice; in English it translates to barley.
prep: 12 minutes • cook: 12–14 minutes • servings: 4
Ingredients:
4- 4 ounce salmon fillets
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
4 cups chicken stock
1⁄2 cup orzo
1⁄2 cup peas, frozen
2 tablespoons pesto, plus
4 teaspoons pesto
1⁄4 cup parmesan cheese
1⁄4 cup plain Greek yogurt
fresh basil
Directions:
1. Season salmon with salt and pepper and place on rack.
2. Set pot to Stove top High. Add chicken stock, stir in orzo and peas. Place rack with salmon on top of orzo. Cover and cook 12–14 minutes.
3. Remove rack. Stir 2 tablespoons pesto, Parmesan cheese, and yogurt into orzo.
4. Split orzo among four dishes and top with salmon. Top each portion with 1 teaspoon pesto and garnish with fresh basil.
Serving Tip:
Use your favorite pesto recipe for the freshest flavor in this dish.
****
Shrimp Pad Thai – Stove Top
Pad Thai is and easy and delicious twist for a quick weekday meal. Tice noodles are found in the Asian section of your supermarket.
prep: 20 minutes • cook: 14–16 minutes • servings: 4
Ingredients:
4 cups water
7 ounces dried wide rice noodles
¼ cup agave
4 tablespoons soy sauce
2 tablespoons lemon juice
4 tablespoons apple cider vinegar
3 tablespoons ketchup
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound large shrimp (16-20 count, peeled and deveined)
½ cup onion, thinly sliced
½ cup celery, thinly sliced
1 cup cabbage, sliced into 1-inch strips
½ cup chopped peanuts
1 lime, cut into 8 wedges
4 teaspoons freshly chopped cilantro
Directions:
1. Set pot to Stove Top High. Add water and bring to a boil. Add noodles and cook 8 minutes. Drain pot.
2. Meanwhile, whisk together agave, soy sauce, lime juice, vinegar, ketchup, sesame oil, and olive oil.
3. Add agave mixture, shrimp, onion, celery, and cabbage to noodles. Stir to incorporate and cook 6-8 minutes.
4. Split between four bowls and garnish with peanuts, lime wedges, and cilantro.
Serving Tip:
Add ½ teaspoon crushed red pepper flakes and 2 tablespoons fish sauce for added heat and a more authentic Thai flavor.
***
Taco-Inspired Baked Ziti – Stove Top
Look in the international section of your local supermarket to find the sofrito sauce and the Ro-Tel tomatoes and chilies.
prep: 10 minutes • cook: 16–18 minutes • servings: 4-6
Ingredients:
1 tablespoon canola oil
1 pound ground beef
1 packet taco seasoning
2 cups water
2 cups sofrito sauce
2 cans (10 ounces each) Ro-Tel zesty diced tomatoes and green chilies
2 tablespoons lime juice
8 ounces ziti
salt and pepper to taste
2 cups low-fat Mexican cheese mix, shredded
1⁄4 cup fresh cilantro, chopped for garnish
Directions:
Set pot to Stove Top High and heat canola oil. Add ground beef and taco seasoning, then sauté 4 minutes or until browned.
Set Oven to 350 ̊F. Add water, sofrito sauce, tomatoes, lime juice, and ziti. Blend well and cover. Cook 6 minutes.
Stir once, cover, and cook 6 more minutes.
Turn off pot. Sprinkle cheese on top, cover, and wait until the cheese has melted. Serve immediately, garnished with cilantro.
*****
Tortellini with Sausage Alfredo – Stove Top
Buying the pre grated cheeses saves time, but if you have a good grated, do you own – you will notice the difference.
prep: 15 minutes • cook: 16–18 minutes • servings: 4-6
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
4 ounces favorite sausage, crumbled
1 jar (15 ounces) Alfredo sauce
1 cup water
2 pounds frozen cheese tortellini
1 7-ounce bag baby spinach
1⁄2 cup grated parmesan cheese (optional)
Directions:
1. Set pot to Stove Top High and heat olive oil. Add garlic, onion, and sausage. Sauté 4 minutes until sausage is brown, stirring occasionally.
2. Add Alfredo sauce, water, and tortellini. Stir well and cook, covered, until tortellini is al dente, 10–12 minutes.
3. Turn off pot. Add spinach, stir, and cook, covered for 2 minutes.
4. Divide among dishes, sprinkle with Parmesan cheese, and serve immediately.
Serving Tip:
Turn this into chicken Alfredo by switching out the sausage with rotisserie chicken meat, and the water with chicken stock.
******
Chicken Piccata – Stove Top/Steam Oven
Chicken Pot Pie – Stove Top/Oven
Fresh Tuna Casserole – Stove Top
Honey-Mustard Chicken – Stove Top
Linguine with Seafood Sauce – Stove Top
Meat Ravioli in Marinara Sauce, QVC Presentation, March 11, 2015
Parsnip, Leek, & Fontina Alfredo – Stove Top
Ravioli with Mushroom Sauce – Stove Top
Taco-Inspired Baked Ziti – Stove Top
Tortellini with Sausage Alfredo – Stove Top
30 Minute Meals:
Chicken Broccoli Fettuccini Alfredo, QVC Presentation, March 11, 2015
Prep: 5 minutes • Cook: 25 minutes • Servings: 4
Ingredients:
3¾ cups water
1 pound fettuccini, broken in half
1 (16 oz) jar Alfredo sauce
1 (16 oz) package frozen grilled chicken strips
1 (16 oz) package frozen broccoli florets
1 teaspoon ground black pepper
½ cup grated parmesan cheese
Directions:
Pour water into pot.
Stir in fettuccini, Alfredo sauce, frozen chicken strips, frozen broccoli and pepper.
Set Oven to 300°F for 25 minutes. Cover and cook until pasta is cooked through, stirring occasionally.
Add parmesan cheese, stir and serve immediately.
*****
Chicken Piccata – Stove Top/Steam Oven
Sautéed chicken breasts, quinoa cooked with lemon and wine, and perfectly steamed asparagus, cooked in 30 minutes using only one pot! Layered cooking makes it easy to serve a homemade meal in minutes.
prep: 5 minutes • cook: 25 minutes • servings: 4
Ingredients:
2 tablespoons all-purpose flour
¼ teaspoon salt
1/8 teaspoon ground black pepper
1¼ pounds boneless, skinless, thin-sliced chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
1 cup chicken broth
1 cup dry white wine
1/3 cup lemon juice
¼ cup brined capers, rinsed and drained
1 cup uncooked quinoa, rinsed
1¼ pounds fresh asparagus, cut into 1/2 –inch pieces
Parsley for garnish
Directions:
1. Stir flour, salt, and black pepper on plate. Coat chicken with flour mixture.
2. Add oil and butter to pot. Set to Stove Top High and heat until butter is melted. Add chicken to pot. Cook uncovered 10 minutes or until chicken is lightly browned on both sides. Remove chicken from pot and place on rack.
3. Add broth wine, lemon juice, and capers to pot. Stir in quinoa. Place rack with chicken in pot, and place asparagus on rack with chicken. Set oven to 300°F for 15 minutes. Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart.
4. Remove asparagus and chicken from pot. Stir quinoa mixture. Turn off pot. Let quinoa mixture stand. Garnish with parsley.
Healthy Tip:
Artichokes are a great source of fiber. Stir 1 package (about 9 ounces) frozen artichoke hearts in with the capers in step 3.
*****
Chicken Pot Pie – Stove Top/Oven
This inverted chicken pot pie surprises with a crisp crust on the bottom that becomes the top when scooped out.
prep: 5 minutes • cook: 20–25 minutes • servings: 4
Ingredients:
1 refrigerated pie crust
1- 12 ounce bag frozen vegetables
1 pound cooked chicken, diced
1 can (10.75 ounces) can condensed cream of chicken soup
4 ounces water
1 cup chopped celery
Directions:
1. Unroll one crust and press in bottom and up the sides of pot.
2. Set pot to Stove Top High. Meanwhile, stir together remaining ingredients.
3. Pour vegetable mixture on top of pie crust. Set pot to Oven350 ̊F. Cover and cook 20–25 minutes.
4. Crust should be a beautiful golden brown. Scoop and serve immediately.
******
Fresh Tuna Casserole – Stove Top
A fresh and delicious twist on a favorite classic-panko crumbs and fresh tuna make this dish fresh and delicious.
prep: 5 minutes • cook: 10–15 minutes • servings: 4
Ingredients:
1- 10 ounce can cream of mushroom soup
1 bag (10 ounces) frozen vegetables
3 cups water
1- 12 ounce bag wide noodles
1 pound tuna, cubed
salt and pepper to taste
2 tablespoons panko bread crumbs
Directions:
1. Set pot to Stove Top high. Meanwhile, stir together soup, vegetables, and water, then add to pot.
2. Stir in egg noodles.
3. Place cubed tuna on rack, place rack in pot, cover and cook 6-10 minutes.
4. Remove rack, gently stir cooked tuna into noodle mixture, and season with salt and pepper. Split between four dished and garnish with bread crumbs.
Healthy Tip:
Go old school and use canned tuna-just select a high-quality version packed in water and drain well.
*****
Honey-Mustard Chicken – Stove Top
If you enjoy the fast-food chicken tenders with honey-mustard dipping sauce, this is the healthier chicken weekday option for you and your family.
prep: 5 minutes • cook: 18 minutes • servings: 4
Ingredients:
¼ cup canola oil
½ cup honey
¼ cup Dijon mustard
4- 4 ounce chicken breasts
salt and pepper to taste
1 cup panko bread crumbs
Directions:
Set pot to Stove Top High and add canola oil. Meanwhile, whisk together honey and mustard.
2. Season chicken breasts with salt and pepper. Coat chicken in mustard mixture and then in bread crumbs.
3. Add chicken breasts, set pot to Stove Top Low, cook 9 minutes, flip chicken, and cook 9 more minutes.
4. Remove chicken and serve immediately.
Healthy Tip:
Slice and serve over Caesar salad-no need for croutons with this crispy chicken.
*****
Linguine with Seafood Sauce – Stove Top
Fire-roasted tomatoes add just that little extra something to any sauce and works beautifully with the smoke paprika in this recipe.
prep: 5 minutes • cook: 25 minutes • servings: 4
Ingredients:
5 cups water or seafood stock
1 tablespoon minced garlic
1/8 teaspoon smoked paprika
½ small onion, diced
1 can (14.5 ounces) fire-roasted tomatoes
1 pound linguine
1 pound assorted seafood (clams, calamari, mussels, and shrimp with shells off)
salt and pepper to taste
¼ cup chopped parsley
Directions:
1. Set pot to Stove Top High. Add water, garlic, paprika, onion, and tomatoes, then stir and add linguine. Cover and cook 20 minutes, Drain pot.
2. Stir, then add seafood medley, stir gently, cover, and cook 5 more minutes.
3. Season to taste with salt and pepper.
4. Divide among 4 bowls, and garnish with parsley.
Serving Tip:
Add 2 to 4 ounces of dry white wine for and elegant effervescence.
****
Meat Ravioli in Marinara Sauce, QVC Presentation, March 11, 2015
Prep: 10 minutes • Cook: 24 minutes • Servings: 6
Ingredients:
2 tablespoons olive oil
½ cup diced onions
4 cloves garlic minced
1 teaspoon ground black pepper
2 cups water
1 (16 oz) jar marinara sauce
2 pounds frozen meat ravioli
Grated Parmesan cheese
Directions:
Set pot to Stove Top High and heat olive oil. Add onion, garlic and black pepper and cook for 3 to 4 minutes.
Add water and marinara sauce. Stir well.
Slowly add ravioli, and then stir gently to coat.
Cover and cook 20 minutes until pasta is cooked through. Serve immediately.
Top each serving with parmesan cheese.
*****
Parsnip, Leek, & Fontina Alfredo – Stove Top
A savory and easy holiday side dish or easy light vegetarian dinner casserole.
prep: 5 minutes • cook: 25 minutes • servings: 4-6
Ingredients:
2 tablespoons olive oil
2 pounds parsnips, cut into ½ -inch pieces
3 leeks, thinly sliced
1 cup bread crumbs
4 ounces fontina cheese, grated
3 tablespoons coarsely chopped flat-leafed parsley
kosher salt and pepper to taste
Directions:
1. Set pot to Stove Top High and heat oil. Add parsnips and leeks to pot, stirring occasionally. Cook approximately 20 minutes or until just tender.
2. Stir in bread crumbs, cheese, and parsley. Cook 5 minutes, stirring occasionally.
3. Season with salt and pepper, taste, and adjust seasonings.
Serving Tip:
Serve with side salad for a complete meal.
****
Ravioli with Mushroom Sauce – Stove Top
Ravioli is Italy’s version of a dumpling, traditionally cut and filled by hand. They are excellent frozen, and fresh varieties can be found in most grocery stores in America.
prep: 10 minutes • cook: 17–19 minutes • servings: 4–6
Ingredients:
2 tablespoons olive oil
1⁄2 cup diced onions
2 cloves garlic, crushed
3 cups vegetable stock
1 can (10 ounces) cream of mushroom soup
8 ounces mushrooms, sliced
2 pounds frozen meat ravioli
Directions:
1. Set pot to Stove Top High and heat olive oil. Add onion and garlic, and sauté 2 minutes.
2. Add stock, soup, and mushrooms, and stir well.
3. Slowly add ravioli, then stir gently to coat.
4. Cover and cook 15–17 minutes, then serve immediately.
*****
Salmon with Creamy Orzo Pesto – Stove Top
While orzo looks like rice, it is actually pasta cut to look like rice; in English it translates to barley.
prep: 12 minutes • cook: 12–14 minutes • servings: 4
Ingredients:
4- 4 ounce salmon fillets
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
4 cups chicken stock
1⁄2 cup orzo
1⁄2 cup peas, frozen
2 tablespoons pesto, plus
4 teaspoons pesto
1⁄4 cup parmesan cheese
1⁄4 cup plain Greek yogurt
fresh basil
Directions:
1. Season salmon with salt and pepper and place on rack.
2. Set pot to Stove top High. Add chicken stock, stir in orzo and peas. Place rack with salmon on top of orzo. Cover and cook 12–14 minutes.
3. Remove rack. Stir 2 tablespoons pesto, Parmesan cheese, and yogurt into orzo.
4. Split orzo among four dishes and top with salmon. Top each portion with 1 teaspoon pesto and garnish with fresh basil.
Serving Tip:
Use your favorite pesto recipe for the freshest flavor in this dish.
****
Shrimp Pad Thai – Stove Top
Pad Thai is and easy and delicious twist for a quick weekday meal. Tice noodles are found in the Asian section of your supermarket.
prep: 20 minutes • cook: 14–16 minutes • servings: 4
Ingredients:
4 cups water
7 ounces dried wide rice noodles
¼ cup agave
4 tablespoons soy sauce
2 tablespoons lemon juice
4 tablespoons apple cider vinegar
3 tablespoons ketchup
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound large shrimp (16-20 count, peeled and deveined)
½ cup onion, thinly sliced
½ cup celery, thinly sliced
1 cup cabbage, sliced into 1-inch strips
½ cup chopped peanuts
1 lime, cut into 8 wedges
4 teaspoons freshly chopped cilantro
Directions:
1. Set pot to Stove Top High. Add water and bring to a boil. Add noodles and cook 8 minutes. Drain pot.
2. Meanwhile, whisk together agave, soy sauce, lime juice, vinegar, ketchup, sesame oil, and olive oil.
3. Add agave mixture, shrimp, onion, celery, and cabbage to noodles. Stir to incorporate and cook 6-8 minutes.
4. Split between four bowls and garnish with peanuts, lime wedges, and cilantro.
Serving Tip:
Add ½ teaspoon crushed red pepper flakes and 2 tablespoons fish sauce for added heat and a more authentic Thai flavor.
***
Taco-Inspired Baked Ziti – Stove Top
Look in the international section of your local supermarket to find the sofrito sauce and the Ro-Tel tomatoes and chilies.
prep: 10 minutes • cook: 16–18 minutes • servings: 4-6
Ingredients:
1 tablespoon canola oil
1 pound ground beef
1 packet taco seasoning
2 cups water
2 cups sofrito sauce
2 cans (10 ounces each) Ro-Tel zesty diced tomatoes and green chilies
2 tablespoons lime juice
8 ounces ziti
salt and pepper to taste
2 cups low-fat Mexican cheese mix, shredded
1⁄4 cup fresh cilantro, chopped for garnish
Directions:
Set pot to Stove Top High and heat canola oil. Add ground beef and taco seasoning, then sauté 4 minutes or until browned.
Set Oven to 350 ̊F. Add water, sofrito sauce, tomatoes, lime juice, and ziti. Blend well and cover. Cook 6 minutes.
Stir once, cover, and cook 6 more minutes.
Turn off pot. Sprinkle cheese on top, cover, and wait until the cheese has melted. Serve immediately, garnished with cilantro.
*****
Tortellini with Sausage Alfredo – Stove Top
Buying the pre grated cheeses saves time, but if you have a good grated, do you own – you will notice the difference.
prep: 15 minutes • cook: 16–18 minutes • servings: 4-6
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
4 ounces favorite sausage, crumbled
1 jar (15 ounces) Alfredo sauce
1 cup water
2 pounds frozen cheese tortellini
1 7-ounce bag baby spinach
1⁄2 cup grated parmesan cheese (optional)
Directions:
1. Set pot to Stove Top High and heat olive oil. Add garlic, onion, and sausage. Sauté 4 minutes until sausage is brown, stirring occasionally.
2. Add Alfredo sauce, water, and tortellini. Stir well and cook, covered, until tortellini is al dente, 10–12 minutes.
3. Turn off pot. Add spinach, stir, and cook, covered for 2 minutes.
4. Divide among dishes, sprinkle with Parmesan cheese, and serve immediately.
Serving Tip:
Turn this into chicken Alfredo by switching out the sausage with rotisserie chicken meat, and the water with chicken stock.
******