As the world celebrates Men Make Dinner Day today, here are some easy-to-cook delicious dinner recipes that will end all misconceptions regarding men can't cook. Additionally, it will create an impression of a "pretty good cook" among your wife, girlfriend or the dear ones, who have always been firm about you lacking skill to cook anything.
1. Potato Kielbasa Skillet Recipe
Ingredients:
- 1 pound red potatoes, cubed
- 3 tablespoons water
- 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 4 cups fresh baby spinach
- 5 bacon strips, cooked and crumbled
Directions:
A. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
B. In a large skillet, sauté kielbasa and onion in oil until onion is tender. Add potatoes; sauté 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
C. Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
Nutritional Facts:
1-1/2 cups equals 576 calories, 39 g fat (13 g saturated fat), 88 mg cholesterol, 1,695 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein.
2. Flavorful Chicken Fajitas Recipe
Ingredients:
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Directions:
A. In a large re-sealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
B. In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
C. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
D. Spoon filling down the centre of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
Nutritional Facts:
1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.
3. Barbecue Pork and Penne Skillet Recipe
Ingredients:
- 1 package (16 ounces) penne pasta
- 1 cup chopped sweet red pepper
- 3/4 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, un-drained
- 1/2 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/4 cups shredded cheddar cheese
- 1/4 cup chopped green onions
Directions:
A. Cook pasta according to package directions. Meanwhile, in a large skillet, sauté red pepper and onion in butter and oil until tender. Add garlic; sauté 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
B. Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions.
C. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 8 servings.
Nutritional Facts:
1-1/4 cups equals 428 calories, 11 g fat (6 g saturated fat), 40 mg cholesterol, 903 mg sodium, 61 g carbohydrate, 4 g fibre, 20 g protein.
