Quick & Easy 5-Ingredient Suppers

 

Grilled Steaks Balsamico

Ingredients
2/3 cup balsamic vinaigrette
1/4 cup fig preserves
4 (6- to 8-ounce) boneless beef chuck-eye steaks $
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese $

Preparation

Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding
marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes
on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.

                                      Chicken Parmesan Pizza 

 Easy side: Toss together romaine lettuce, freshly cracked pepper, and grated Parmesan cheese; toss with your favorite bottled Caesar dressing. Sprinkle with croutons. 

Ingredients

1 (10-oz.) package frozen garlic bread loaf
1/2 cup canned pizza sauce
6 deli fried chicken strips
1 cup (4 oz.) shredded Italian three-cheese blend $
2 tablespoons chopped fresh basil $

Preparation

1. Preheat oven to 400°. Arrange garlic bread, buttered sides up, on a baking sheet.
2. Bake at 400° for 8 to 9 minutes or until bread is lightly browned. Spread pizza sauce over garlic bread.
3. Cut chicken strips into 1/2-inch pieces, and arrange over pizza sauce. Sprinkle with cheese and basil.
4. Bake at 400° for 8 to 10 minutes or until cheese melts. Serve immediately.

               Turkey Scaloppine

 Ingredients


1/2 cup all-purpose flour
1 1/4 teaspoons Cajun seasoning, divided
1 1/2 pounds turkey cutlets
2 tablespoons olive oil $
1 cup dry white wine $

Preparation

1. Combine flour and 1 tsp. Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.

2. Cook turkey in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Transfer turkey to a serving platter, and keep warm.

3. Add wine and remaining 1/4 tsp. Cajun seasoning to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet. Drizzle sauce over turkey. Serve immediately.

Flank Steak with Caramelized Onions and Balsamic Glaze

 

 

 

 

 

 

 

 

 Ingredients

2/3 cup balsamic vinegar
1 tablespoon olive oil $
6 cups vertically sliced onion (about 1 1/2 pounds) $
1/2 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
Cooking spray $

Preparation

Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
Preheat broiler.
Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.
Wine note: Steak and caramelized onions are fabulous partners for numerous red wines. But the balsamic vinegar glaze presents a bit of a challenge since vinegar can make wine taste sharp. One variety stands up especially well to vinegar: syrah (also known as shiraz). There are many great syrah/shirazes available. Try Geyser Peak Winery's shiraz from California, which is dense and lipsmacking--a steal at $18. -Karen MacNeil

 

Grilled Flank Steak with Balsamic Glaze and Orange Gremolata

 

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Gremolata, a zesty Italian garnish traditionally made of minced parsley, lemon rind, and garlic, is simple to prepare and great for adding a burst of fresh flavor to a variety of dishes. Here, we've substituted orange rind for the lemon rind. Serve with mashed sweet potatoes

Ingredients

1 (1-pound) flank steak, trimmed $
1/2 teaspoon salt $
1/4 teaspoon black pepper $
1 medium-size red onion, cut into 8 wedges $
Cooking spray $
1/2 cup balsamic vinegar $
1/4 cup finely chopped shallots

Preparation

1. Prepare grill.
2. Sprinkle steak with salt and pepper. Place steak and onion wedges on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
3. While steak grills, combine balsamic vinegar and shallots in a small saucepan. Bring to a boil; reduce heat, and simmer 7 minutes or until reduced to 1/4 cup. Drizzle balsamic mixture over steak slices, and sprinkle with Orange Gremolata.