MISSION, Kan., March 31, 2015 /PRNewswire/ -- (Family Features)
Busy weeknights call for meals you can prepare quickly, but there's
no need to compromise on flavor and quality.
Photo - http://photos.prnewswire.com/prnh/20150331/195655
One way to save time is combining fresh ingredients with frozen
sides, such as those offered by Alexia Foods. Made with premium,
natural ingredients and creative flavor combinations, they lend a
deliciously gourmet complement to any meal.
Don't be fooled by the complex flavors of these dishes — they're
surprisingly fast to prepare, requiring only about thirty minutes
of hands-on time (or less).
For more time-saving recipes featuring real ingredients that
serve-up exceptional taste, visit www.alexiafoods.com.
Chicken Paella with
French Green Beans
|
Hands-on: 30
minutes
|
Total: 60
minutes
|
Servings: 6 (1 2/3
cups each)
|
|
2
|
tablespoons olive
oil, divided
|
|
1
|
pound boneless
skinless chicken thighs, cut into 1-inch pieces
|
|
1/2
|
teaspoon
salt
|
|
1/4
|
teaspoon ground black
pepper
|
|
1
|
small onion,
chopped
|
|
2
|
cloves garlic,
minced
|
|
2
|
teaspoons smoked
paprika
|
|
1
1/2
|
cups parboiled white
long-grain rice, uncooked
|
|
2
|
cups chicken
broth
|
|
1
|
can (14.5 ounces)
Hunt's Diced Tomatoes, undrained
|
|
1
|
package (11 ounces)
Alexia French Herb Green Beans
|
|
1/3
|
cup sliced ripe
olives
|
|
2
|
tablespoons chopped
fresh Italian (flat-leaf) parsley
|
|
|
Lemon
wedges
|
Heat 1 tablespoon oil in large deep skillet or Dutch oven over
medium-high heat. Add chicken, salt and pepper. Cook 7–9 minutes or
until golden brown on all sides. Transfer to plate.
Add remaining 1 tablespoon oil to skillet and heat. Add onion,
garlic and paprika. Cook 3–5 minutes or until onion is tender,
stirring often. Stir in rice; cook 1–2 minutes or until coated
well.
Stir in broth, tomatoes and chicken; bring to a boil. Reduce
heat to simmer, cover and cook 12 minutes.
Stir in frozen green beans; cook covered 8–10 minutes more or
until rice is tender and chicken is cooked through. Remove from
heat; let stand covered 5 minutes.
Stir in olives. Sprinkle with parsley and serve with lemon
wedges.
Italian Herb Corn and
Rice Zucchini Boats
|
Hands-on: 25
minutes
|
Total: 50
minutes
|
Servings: 4 (2 halves
each)
|
|
4
|
medium
zucchini
|
|
1
|
tablespoon olive
oil
|
|
1
|
clove garlic,
minced
|
|
1/4
|
teaspoon
salt
|
|
1/4
|
teaspoon ground black
pepper
|
|
1
|
package (12 ounces)
Alexia Italian Herb Corn with Sundried Tomatoes
|
|
3/4
|
cup cooked white
basmati rice (or quinoa for added protein and fiber)
|
|
1
|
cup shredded
part-skim mozzarella cheese
|
|
1/4
|
cup grated Parmesan
cheese
|
|
1
|
tablespoon chopped
fresh parsley, optional
|
Preheat oven to 425°F.
Cut zucchini in half lengthwise. Using melon baller or spoon,
scoop out zucchini flesh, leaving about 1/4-inch border.
Brush zucchini halves with oil. Sprinkle with garlic, salt and
pepper. Place zucchini on parchment paper-lined baking sheet. Bake
13–15 minutes or until tender.
Meanwhile, prepare corn according to package directions. Toss
corn with rice and cheeses. Spoon mixture evenly into zucchini
halves.
Return to oven. Bake 8–10 minutes more or until filling is hot.
Place zucchini under broiler for golden brown top. Sprinkle with
parsley, if desired.
Almond Crusted
Tilapia with Parmesan Peas
|
Hands-on: 30
minutes
|
Total: 30
minutes
|
Servings: 4 (1 filet
and 1/2 cup peas each)
|
|
1/3
|
cup dry unseasoned
bread crumbs
|
|
1/3
|
cup finely chopped
almonds
|
|
2
|
tablespoons grated
Parmesan cheese
|
|
1/4
|
teaspoon
salt
|
|
1/4
|
teaspoon ground black
pepper
|
|
4
|
tilapia fillets (6
ounces each), or any white-fleshed fish such as cod, haddock or
sole
|
|
1/3
|
cup all-purpose
flour
|
|
1
|
egg,
beaten
|
|
2
|
tablespoons olive
oil
|
|
1
|
package (12 ounces)
Alexia Parmesan Peas
|
|
|
Lemon
wedges
|
Combine bread crumbs, almonds and cheese in shallow dish.
Sprinkle salt and pepper on fish. Coat fish with flour; shake
off excess. Dip in egg until coated well. Place in bread crumb
mixture and turn to coat completely.
Heat oil in large nonstick skillet over medium heat. Add fish;
cook 3–4 minutes on each side or until fish flakes easily with fork
and is golden brown (145°F internal temperature).
Meanwhile, prepare peas according to package directions. Serve
peas and lemon wedges with fish.
Southern Sweet Potato
Hash
|
Hands-on: 35
minutes
|
Total: 35
minutes
|
Servings: 4 (1 1/4
cups hash with 1 egg each)
|
|
1
|
pound fresh hot
Italian turkey sausage, casings removed
|
|
2
|
packages (11 ounces
each) Alexia Southern Sweet Potato Blend
|
|
2
|
green onions,
sliced
|
|
2
|
tablespoons chopped
fresh cilantro
|
|
1
|
tablespoon distilled
white vinegar
|
|
4
|
cold eggs
|
Heat large skillet over medium-high heat; add sausage. Cook 5–7
minutes or until crumbled, stirring occasionally. Drain.
Add sweet potato blend. Cover and cook 5 minutes, stirring
occasionally. Uncover and cook 5–7 minutes more or until vegetables
are cooked, stirring occasionally. Stir in onions and cilantro.
Meanwhile, fill saucepan with about 3 inches of water. Heat
until water simmers gently; stir in vinegar. Break 1 cold egg into
small dish or saucer. Holding dish just above simmering water,
gently slip egg into water. Repeat with remaining eggs.
Cook eggs in gently simmering water 3–5 minutes or until white
is set and yolk is cooked to desired doneness. Remove eggs with
slotted spoon. Drain on paper towels.
Divide sweet potato mixture among 4 plates. Top each with
poached egg.
Vickie Rocco
vrocco@familyfeatures.com
1-888-824-3337
http://editors.familyfeatures.com
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