Looking for recipes-quick,easy,using as much fresh food as possible.?

Question

My system can't handle the additives in packaged food.Dinner would be for two.I am so bored with my recipes. Thanks

Answer 1

I know how you feel! You can really tell in the way you go through life how the bad food is affecting you. Here's a couple recipes I love :)

Autumn Pasta Toss

1 lb. penne pasta, uncooked
1/2 cup GOOD SEASONS Italian Vinaigrette with Extra Virgin Olive Oil Dressing
1 small onion, chopped
1 lb. butternut squash, peeled, cut into 3/4-inch pieces
6 oz. shiitake mushrooms, stems removed, caps thinly sliced
3/4 lb. Brussels sprouts, trimmed, quartered
1 cup chicken stock
1/2 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses, divided

COOK pasta as directed on package.
MEANWHILE, heat dressing in large skillet with tight-fitting lid on medium-high heat. Add onions and squash; cook 5 min., stirring frequently. Stir in mushrooms and Brussels sprouts; cook an additional 5 min., stirring frequently. Add chicken stock; stir until well blended. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until vegetables are tender.
DRAIN pasta; place in large serving bowl. Add vegetable mixture and 1/4 cup of the cheese; toss lightly. Sprinkle with remaining cheese. Serve warm.

Grilled Steak Salad with Avocado Dressing

1 lb. boneless beef sirloin steak
Dash of chili powder
8 cups mixed salad greens
1 cup cherry tomatoes, halved
1/4 cup sliced red onion
1/4 cup sliced pitted ripe olives
1/4 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
1/2 of a medium ripe avocado, peeled, pitted
20 PREMIUM Saltine Crackers

PREHEAT grill to medium-high heat. Sprinkle steak with chili powder. Grill steak 5 to 7 min. on each side or until cooked through. Remove from grill; cover loosely with foil. Let stand 5 min.
MEANWHILE, toss lettuce with tomatoes, onion and olives; place on serving platter. Place dressing and avocado in blender container; cover. Blend until smooth.
CUT steak across the grain into thin slices; arrange over salad. Drizzle with dressing mixture. Serve with the crackers.

Easy Beef and Broccoli


1 Tbsp. oil
1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup hoisin sauce
1/4 cup KRAFT CATALINA Dressing
1 Tbsp. grated gingerroot
2 cups MINUTE White Rice, cooked as directed on package

HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently.
ADD broccoli, hoisin sauce, dressing and gingerroot; stir. Cover. Cook 5 min. or until heated through.
SERVE over the rice.

Farmhouse Chicken Dinner

1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
2 cups baby carrots
1 medium onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups MINUTE Brown Rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. chopped fresh parsley

MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180°F).
MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

Greek Spinach salad with Tuna

6 cups baby spinach leaves
2 cups grape tomatoes
1 large green pepper, chopped (about 1 cup)
1 cup halved cucumber slices
1 small red onion, thinly sliced (about 1/2 cup)
2 pouches (3 oz. each) STARKIST FLAVOR FRESH POUCH® Tuna (Albacore or Chunk Light Tuna)
1/2 cup KRAFT Greek Vinaigrette Dressing
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

PLACE spinach on large serving platter or divide evenly among four salad plates; set aside.
COMBINE tomatoes, peppers, cucumbers, onions and tuna in large bowl. Add dressing; toss to coat.
SPOON over spinach; sprinkle with cheese.

Answer 2

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 3

How about Italian shrimp or chicken? Cook spiral pasta according to directions. Meanwhile, in a large frying pan with 2 tablespoons of butter and some frech or powdered garlic, add either raw shrimp or boneless skinless chicken strips and sautee until done over medium high heat. When done, add 1 can diced tomatoes, 1 can black olives, heat on medium until hot. Top ingredients in pan with crumbled feta cheese.Serve over your pasta with fresh baked bread and a green salad. Yum!

Answer 4

salad. just throw all your fresh food in and mix it around. and if you REALLY wanna be a little riskay, throw in some dressing.

Answer 5

go to foodnetwork.com