Luxurious dinner recipes are great for week night meals and special occasions. Most importantly, they can be simple to make, nourishing to the body and great tasting. Here are five to add to your menu this week.
Cranberry Orange Turkey Tender Loin
- 3 to 5-pound turkey tender Loin
- Cup of orange marmalade
- Cup of dried cranberries
- 2 cups of cranberry sauce
- ½ cup of cranberry juice
- Teaspoon of salt
- Teaspoon of black pepper
- 2 tablespoons of cornstarch
- 4 tablespoons of butter or margarine
- 1. Take out a large slow cooker and place all the ingredients into it.
- 2. Turn the slow cooker on low heat and allow the pot of ingredients to cook into tender juiciness for about 6 to 8 hours.
- 3. Turn off the slow cooker once the turkey is fork tender and falls apart to allow the flavors and juices to infuse back into the tender loin.
- 4. Serve the turkey tender loin up with some of the cranberry marmalade sauce it was cooked in with sides of fresh steam vegetables or leafy green garden salads.
French Bread Fig and Prosciutto Pizza Topped with Goat Cheese and Arugula
- Large loaf of fresh French bread from a bakery
- Jar of fig jam
- Half pound of thinly sliced prosciutto
- Pound of herbed goat cheese
- Pound of freshly picked arugula
- ¼ teaspoon of black pepper
- 2 tablespoons of olive oil
- 1. Preheat the oven to 400 degrees.
- 2. Slice the French bread into even halves.
- 3. Lay the halves of bread onto greased cookie sheets and spread on the fig jam in thin evenly layers.
- 4. Place the thinly sliced prosciutto over the top of the jam covered bread and sprinkle on the goat cheese.
- 5. Bake the pizza in the oven at 400 degrees for 15 minutes.
- 6. Remove the pizza from the oven and sprinkle the fresh arugula mix over the top with a drizzle of olive oil and a sprinkle of black pepper. After serve it and eat it.
Honey Apple Vinaigrette Pork Chops Over Stuffing
- 4 to 6 large center cut pork chops
- 24-ounce bottle of honey vinaigrette dressing
- 6 honey crisp apples cored and sliced thinly
- ¼ teaspoon of dried thyme leaves
- 6 cups of cooked seasoned stuffing
- ½ teaspoon of black pepper
- Teaspoon of dried parsley
- ¼ cup of raisins
- Butter for greasing casserole dish
- 1. Grease a large deep casserole dish with butter and preheat oven to 375 degrees.
- 2. Place the 6 cups of stuffing in an even layer of the casserole dish and lay the pork chops on top.
- 3. In a separate bowl, combine the honey muster dressing and apple slices together until the apples are evenly coated. Then, pour the mixture over the pork chops.
- 4. Sprinkle on the thyme, black pepper, parsley and raisins.
- 5. Cover the dish with tinfoil and poke a few holes with a knife into the top of it.
- 6. Bake the dish at 375 degrees for an hour, or until the pork chops read on a meat thermometer 145 degrees, which is the recommended temperature for thoroughly cooked pork chops.
Slow Cooked Garlic and Herb Haddock with Squash
- 2 large haddock fillets about a ½ pound each
- 2 zucchinis
- 2 yellow summer squashes
- 5 teaspoons of minced garlic
- 5 teaspoons of minced red onion
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- Teaspoon of dried parsley flakes
- Teaspoon of dried thyme leaves
- 1. Slice up zucchini and yellow squash into ¼ inch thick circular slices and place them into the bottom of the slow cooker.
- 2. Place the two haddock fillets on top of the squash slices.
- 3. Place the butter, herbs and spices into a microwave safe dishes and melt them together on low heat in the microwave for about 30 seconds or until butter is melted.
- 4. Pour the buttery herb mixture over the fish and squash.
- 5. Place the lid onto the slow cooker and cook the ingredients together for 4 to 6 hours on high heat, or until the fish and squash becomes fork tender.
- 6. Serve and eat as it is for a lean healthy luxurious dinner with minimum effort required.
Eggplant Alfredo with Spinach Pasta
- Large eggplant
- 4 cups of homemade Alfredo sauce
- Box of spinach fettuccini pasta
- Cup of Italian bread crumbs
- ¼ cup of olive oil
- ½ teaspoon of dried parsley flakes
- 1. Preheat the oven to 400 degrees and chunk up the eggplant into bite size pieces with a knife.
- 2. Place the eggplant pieces into a zip lock bag with ¼ cup of olive oil. Seal the bag up and coat the eggplant well in the olive oil.
- 3. Pour the breadcrumbs into the bag with the eggplant, seal the bag up again and shake the eggplant and breadcrumbs together until the eggplant is coated well.
- 4. Place the breadcrumb eggplant onto a buttery greased cookie sheet and bake at 400 degrees for 30 minutes.
- 5. Boil water in a large pot and cook the box of spinach pasta as directed.
- 6. Place the cooked pasta into a large serving dish and pour the homemade alfredo sauce into it and mix the pasta into it.
- 7. Remove the crispy breaded eggplant bites from the oven and place them on top of the pasta dish with a good sprinkle of dried parsley flakes.
- 8. Serve the dish up and eat for a luxurious hearty vegetarian dish.