With loads of camp laundry to wash and fold, and school prep on our minds, we are all busy with one thing or another. No one needs the added stress of planning tomorrow night’s dinner! Look below for several quick and tasty dishes to serve the family.
It’s still August and the heat of summer is hitting us full blast! I’m hot and sweaty and the last thing I want to do is turn the oven on or have to stand in front of the stove for a long time. This recipe is quick and easy at it’s best. It’s a one-pot dish that makes for a flavorful dinner with an easy cleanup. I like ginger, however, if you don’t simply keep it out and replace it with your favorite spices.
1 small onion, diced
2 tablespoons olive oil
2 cups chopped spinach (I use frozen)
1 cup of rice, raw not yet cooked
2 cups of vegetable or chicken broth
4 pieces of chicken breast, cut into small pieces
Salt, pepper, garlic, and ginger to taste
Saute onions with olive oil in a large pot until golden.
Season with salt, pepper, garlic and ginger.
Add the chicken pieces and cook until no longer pink.
Add rice, broth and spinach to the pot.
Cover and simmer until liquid is absorbed.
This dinner is tasty and fun for the entire fam! The grown ups will enjoy the rich flavor in the soup while the children will adore the mini grilled cheese sandwiches floating on top.
1 container of cherry tomatoes
Salt & pepper to taste
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves of garlic, diced
1 can of diced fire roasted tomatoes (14.5oz)
3 cups of vegetable broth
Place cherry tomatoes in a baking pan. Drizzle 1 tablespoon olive oil over the tomatoes and season with salt and pepper. Coat well.
Place in oven on 400° for 30-35 minutes until beginning to brown.
Once the tomatoes are roasted, saute onions and garlic with remaining olive oil. Once golden, add the broiled tomatoes and allow to cook for 2 minutes.
Add the canned tomatoes and mix well. Allow to cook for 2 minutes.
Add the broth and bring to a boil then reduce heat and simmer for 30 minutes. Puree with an immersion blender and serve with grilled cheese croutons. (Grilled cheese sandwiches cut into mini squares)
I was craving Fettuccine Alfredo the other night and decided to experiment in the kitchen. I wanted to eat pasta that was rich and creamy, yet lighter on calories than the original dish which is loaded with fat. I skipped the heavy cream and butter and swapped them with low fat cream cheese and olive oil. I added the mushrooms and spinach for extra nutrition and flavor.
1 box of whole grain linguine
1 onion, diced
1 clove of garlic, diced
Spinach, fresh or frozen
1 8oz. container low fat cream cheese
1 cup of 2% milk
1/4 cup of parmesan cheese
Salt & pepper
Cook the pasta according to the package directions. Drain well.
Meanwhile, sauté the onions and garlic in some olive oil. Once golden, add the mushrooms. Cook until tender and add the spinach. Season with salt and pepper.
Allow to cook and then add the cream cheese.
Once melted add the milk and parmesan. Combine well.
Add the pasta and stir over low heat until heated through.
Top each serving with additional parmesan.
About the Author: When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. Kosher in the Kitch features recipes from experienced foodies as well as experimenting cooks. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish. Share your get-fit tips, weight loss battles, and stay-in-shape recipes by emailing email@example.com and visiting the Kosher in the Kitch fan page on Facebook.
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