Quick and easy 5 course meal
Impress your guests by serving an appetizing five-course meal that is sure to wow them. If you make too much, you can always pack the extras for lunch. The slow-cooker stew can be made beforehand to save time, and the leftover chicken can make wonderful sandwiches for another meal.
ivillage.com
Yields 12 servings
Prep time: 10 minutes, Total: 30 minutes
Ingredients:
- 1 (5 oz) can solid white tuna, drained
- 1/3 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 2 tsp chopped fresh dill
- 2 tbsp mayonnaise
- 6 hard-boiled eggs, halved lengthwise, yolks removed
In medium bowl, combine tuna, celery, onion, dill, and mayonnaise. Stir until thoroughly combined.
Place a heaping teaspoon of mixture into each egg white half.
recipe.com
Yields 8 to 10 servings
Prep time: 25 minutes, Total time: 2 hours, 25 minutes
Ingredients:
- 1 1/2 pounds fresh or frozen large shrimp, in shells
- 1/4 cup ketchup
- 2 tbsp orange juice
- 1 tbsp vegetable oil
- 2 tsp prepared horseradish
- 1/8 tsp salt
- 1/8 tsp cayenne pepper
Thaw shrimp, if frozen. Peel and devein shrimp. Cook shrimp in lightly salted boiling water for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Rinse in a colander under cold running water; drain again. Chill for 2 hours or overnight.
For sauce, in a small bowl whisk together ketchup, orange juice, vegetable oil, horseradish, salt and cayenne pepper. Cover and chill until serving time. Serve shrimp with sauce.
ivillage.com
Yields 4 servings
Prep time: 20 minutes
Ingredients:
- 3 tbsp fresh lemon juice
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 6 cups baby arugula
- 1 fennel bulb, cut in half and sliced very thin
- 3/4 cup whole blackberries
- 6 long chives, chopped into 1-inch pieces
- 1/3 cup almond slices, toasted or honey toasted
In a small jar, combine the lemon juice, olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Shake well. Set aside.
In a large bowl, combine the arugula, fennel, blackberries and chives. Sprinkle with remaining salt and pepper and toss with reserved dressing. Toss with almond slices and serve cold.
myrecipes.com
Yields: 6 servings
Prep time: 25 minutes, Total: 6 hours, 25 minutes
Ingredients:
- 2 tsp olive oil
- 2 cups thinly sliced onion
- 8 oz spicy Italian turkey sausage
- 1 cup chopped celery
- 1 cup sliced carrot
- 2 garlic cloves, minced
- 1 bay leaf
- 5 cups thinly sliced shitake mushroom caps
- 1 1/2 cups chopped portobello mushrooms
- 3 (14 oz) cans fat-free, less-sodium chicken broth
- 2 tbsp brandy
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup uncooked pearl barley
- 6 tbsp chopped fresh parsley
Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes or until tender. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble. Cook about 10 minutes or until onions are golden brown.
Add mixture to the slow cooker. Add celery, carrot, garlic and bay leaf. Stir in mushrooms. Stir in broth, brandy, salt and pepper.
Cook on low setting, 6 to 8 hours.
Meanwhile, prepare barley according to package directions. About 15 minutes before serving, add the barley to the soup mixture. Discard the bay leaf. Sprinkle with parsley.
ivillage.com
Yield: 6 servings
Prep time: 20 minutes
Ingredients:
- 1 (5 pound) chicken for roasting
- salt and pepper, to taste
- 1 medium bunch of thyme, plus 15 sprigs
- 1/4 cup chopped oregano, plus 7-8 sprigs
- 1 head garlic, broken apart, cloves smashed
- 1/2 lemon
- 1/2 orange
- 2 tbsp butter, melted
- 4 parsnips, peeled and cut into 2-inch chunks
- 4 large carrots, peeled and cut into 2-inch chunks
- 3 Yukon gold potatoes, peeled and cut into wedges
- 1 large red onion, cut into thick slices
- 2 bulbs of fennel, trimmed and cut into quarters
Reheat oven to 425 degrees Fahrenheit. Take out the giblets and rinse the chicken. Thoroughly pat dry on the inside and out. Sprinkle salt and pepper into the chicken cavity, then stuff with the bunch of thyme, sprigs of oregano, all of the smashed garlic, and lemon and orange halves.
Brush butter all over the outside of the chicken and season generously with salt and pepper. Truss the legs with kitchen string and tuck the wing tips under the body of the chicken.
In a roasting pan, toss the vegetables with olive oil, 15 thyme sprigs, chopped oregano, salt and pepper. Spread evenly across the bottom of the pan and then prop the chicken on top of the vegetables.
Roast the chicken for about 1 1/2 hours. Cut between the leg and thigh to see if the juices run clear. If they do, then the bird is ready. Remove from oven, cut off the kitchen string and tent with aluminum foil for about 15 minutes before serving.
ivillage.com
Yields 12 servings
Prep time: 10 minutes, Total: 30 minutes
Ingredients:
- 1 (5 oz) can solid white tuna, drained
- 1/3 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 2 tsp chopped fresh dill
- 2 tbsp mayonnaise
- 6 hard-boiled eggs, halved lengthwise, yolks removed
In medium bowl, combine tuna, celery, onion, dill, and mayonnaise. Stir until thoroughly combined.
Place a heaping teaspoon of mixture into each egg white half.
recipe.com
Yields 8 to 10 servings
Prep time: 25 minutes, Total time: 2 hours, 25 minutes
Ingredients:
- 1 1/2 pounds fresh or frozen large shrimp, in shells
- 1/4 cup ketchup
- 2 tbsp orange juice
- 1 tbsp vegetable oil
- 2 tsp prepared horseradish
- 1/8 tsp salt
- 1/8 tsp cayenne pepper
Thaw shrimp, if frozen. Peel and devein shrimp. Cook shrimp in lightly salted boiling water for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Rinse in a colander under cold running water; drain again. Chill for 2 hours or overnight.
For sauce, in a small bowl whisk together ketchup, orange juice, vegetable oil, horseradish, salt and cayenne pepper. Cover and chill until serving time. Serve shrimp with sauce.
ivillage.com
Yields 4 servings
Prep time: 20 minutes
Ingredients:
- 3 tbsp fresh lemon juice
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 6 cups baby arugula
- 1 fennel bulb, cut in half and sliced very thin
- 3/4 cup whole blackberries
- 6 long chives, chopped into 1-inch pieces
- 1/3 cup almond slices, toasted or honey toasted
In a small jar, combine the lemon juice, olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Shake well. Set aside.
In a large bowl, combine the arugula, fennel, blackberries and chives. Sprinkle with remaining salt and pepper and toss with reserved dressing. Toss with almond slices and serve cold.
myrecipes.com
Yields: 6 servings
Prep time: 25 minutes, Total: 6 hours, 25 minutes
Ingredients:
- 2 tsp olive oil
- 2 cups thinly sliced onion
- 8 oz spicy Italian turkey sausage
- 1 cup chopped celery
- 1 cup sliced carrot
- 2 garlic cloves, minced
- 1 bay leaf
- 5 cups thinly sliced shitake mushroom caps
- 1 1/2 cups chopped portobello mushrooms
- 3 (14 oz) cans fat-free, less-sodium chicken broth
- 2 tbsp brandy
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup uncooked pearl barley
- 6 tbsp chopped fresh parsley
Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes or until tender. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble. Cook about 10 minutes or until onions are golden brown.
Add mixture to the slow cooker. Add celery, carrot, garlic and bay leaf. Stir in mushrooms. Stir in broth, brandy, salt and pepper.
Cook on low setting, 6 to 8 hours.
Meanwhile, prepare barley according to package directions. About 15 minutes before serving, add the barley to the soup mixture. Discard the bay leaf. Sprinkle with parsley.
ivillage.com
Yield: 6 servings
Prep time: 20 minutes
Ingredients:
- 1 (5 pound) chicken for roasting
- salt and pepper, to taste
- 1 medium bunch of thyme, plus 15 sprigs
- 1/4 cup chopped oregano, plus 7-8 sprigs
- 1 head garlic, broken apart, cloves smashed
- 1/2 lemon
- 1/2 orange
- 2 tbsp butter, melted
- 4 parsnips, peeled and cut into 2-inch chunks
- 4 large carrots, peeled and cut into 2-inch chunks
- 3 Yukon gold potatoes, peeled and cut into wedges
- 1 large red onion, cut into thick slices
- 2 bulbs of fennel, trimmed and cut into quarters
Reheat oven to 425 degrees Fahrenheit. Take out the giblets and rinse the chicken. Thoroughly pat dry on the inside and out. Sprinkle salt and pepper into the chicken cavity, then stuff with the bunch of thyme, sprigs of oregano, all of the smashed garlic, and lemon and orange halves.
Brush butter all over the outside of the chicken and season generously with salt and pepper. Truss the legs with kitchen string and tuck the wing tips under the body of the chicken.
In a roasting pan, toss the vegetables with olive oil, 15 thyme sprigs, chopped oregano, salt and pepper. Spread evenly across the bottom of the pan and then prop the chicken on top of the vegetables.
Roast the chicken for about 1 1/2 hours. Cut between the leg and thigh to see if the juices run clear. If they do, then the bird is ready. Remove from oven, cut off the kitchen string and tent with aluminum foil for about 15 minutes before serving.
