Evening Edge
What’s For Dinner?
Greek seasoning and cinnamon make this meat sauce just a little different and definitely memorable. Farfalle holds the sauce well and makes this dish extra fun for children.
1/2 pound extra lean ground beef
1/2 teaspoon Greek seasoning
1/4 teaspoon cinnamon
1 (15-ounce) can tomato sauce
Got tortilla chips left over? Put them to good use with this hearty one-pot meal. And you can roll any leftovers in a tortilla for burrito filling for another meal.
1/2 (1-ounce) package reduced-sodium packet taco seasoning
1 (8.8-ounce) package brown or white cooked “Ready Rice” or 2 cups cooked instant rice
1 1/2 cups shredded sharp cheddar or pepper jack cheese
1 1/2- 2 cups salsa
If you can turn on an oven, you can make this. Take your favorite white fish fillets (such as tilapia or sole), add Dijon mustard, light mayo, lemon juice and paprika for taste and color, and it's ready in a snap.
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon paprika
During the growing season, this whole-meal salad is a nice change of pace. Especially tasty is the mix of fruit, greens, tangy cheese and crunchy nuts. Don't like blue cheese? Try feta.
8 to 10 strawberries, stemmed and quartered
1 5- or 6-ounce bag washed baby spinach
1/2 cup cubed blue cheese (or feta cheese) bottled in oil with spices, plus 1/4 cup oil from the bottle
1 teaspoon balsamic vinegar, or to taste
Gather some chicken, pesto, cheese and your favorite pizza crust, and this dinner is just about on the table. Perfect for a busy Friday night.
1 (10-ounce) Boboli pizza, thin crust
1 cup (4 ounces) chopped cooked chicken
1 1/2-2 cups mozzarella cheese
1/4 cup shredded Parmesan cheese