September 30, 2009

"Try this mix-and-match concept," says Curtis Stone, host of TLC's Take Home Chef. "Just pick an ingredient from each section and you have a fast, easy dinner. Even if you use just a few of the ingredients on hand you can create different flavors and textures." (These amounts serve two people.)


8 oz. Boneless, Skinless Chicken Breast

Grilled, roasted, or cooked in a nonstick pan

8 oz. Halibut

Pan-seared, oven-baked, or grilled

8 oz. Beef Sirloin

Grilled, pan-roasted, or broiled

8 oz. Peeled and Deveined Shrimp

Sautéed, grilled, poached, or steamed


1 Cup Lentils

Cooked in water, vegetable stock, or chicken stock

1 Cup Brown Rice

Cooked in water or stock

6 oz. Whole-Wheat Pasta

Cooked in boiling, salted water

1 Cup Black Beans

Cooked in water or stock


1 Cup Broccoli Florets

Steamed, blanched, or sauteed

3 Cups Baby Spinach

Sauteed or steamed; you can also throw it raw into whatever you're cooking, like pasta

2 Red Bell Peppers

Roasted, grilled, or sautéed

1 Bunch Asparagus

Roasted, grilled, blanched, or sautéed

1 Pint Cherry Tomatoes

Raw, roasted, grilled, or sauteed

3 Cups Mixed Greens

Any type, raw


1/2 Cup Homemade Tomato Sauce

1/2 Cup Homemade Pesto

1/2 Cup Balsamic Vinaigrette

1/4 Cup Olive Tapenade