Week Day Recipes

Today promises to be a rainy day where I am...a great day to stay in and just veg out. But we still need to eat, so here are today's recipes. Enjoy!

HERBED SKILLET SWEET POTATOES

From the infamous long-since-forgotten-emailing-list. Serves 2-4

Ingredients

2 pounds sweet potatoes

2 teaspoons smoked paprika

2 teaspoons kosher salt

Fresh black pepper

1 tablespoon butter

1 tablespoon olive oil

2 cloves of garlic, minced

Directions

Small handful fresh herbs, minced - sage and thyme

Wash the sweet potatoes - don't peel. Cut into a fine, 1/2" dice. Toss with paprika, salt and a little black pepper.

Heat a cast iron skillet over medium-high heat. Melt the butter and oil. (Omit the butter to keep these vegan; it won't affect the recipe much.) Add half the sweet potatoes. Let cook without stirring for about three minutes, then stir and turn them over. Let cook for another few minutes - until they are quite golden and seared.

Add the other half, along with the garlic, and cook them all until tender. The potatoes you added first will get slightly mushier and soft, while the ones added later should keep their shape with a tender bite. Just as they get tender stir in the herbs and cook just until wilted and fragrant. Taste and add any additional salt or pepper.

These are delicious served with a little yogurt and parsley stirred in too.

ITALIAN PEPPERONI-VEGETABLE QUICHE

This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning

1 1/2 cups shredded mozzarella cheese (6 oz)

1/2 cup chopped seeded tomato

1/2 cup sliced pepperoni, chopped

5 eggs

3/4 cup milk

1 teaspoon Italian seasoning

Directions

Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

Microwave broccoli, carrots and peppers as directed on box.

Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.

Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.

4-INGREDIENT CHOCOLATE RASPBERRY CAKE

This comes from Tablespoon.com, and starts off, “This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!” Prep time: 15 min; Total time: 1 hr. 15 min; Servings: 8

To view this online, click here.

Ingredients

1 (13 oz) package dark chocolate chips

3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting

8 eggs, room temperature

1 cup raspberries

1/4 cup powdered sugar for garnish (optional)

Directions

Preheat oven to 325ºF.

In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.

Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.

Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.

RESTAURANT-STYLE SALSA

This is from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 1 hr; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe.print.html?oc=linkback

Ingredients

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel

One 28-ounce can whole tomatoes with juice

1/2 cup fresh cilantro leaves (or more to taste!)

1/4 cup chopped onion

1 clove garlic, minced

1 whole jalapeno, quartered and sliced thin, with seeds and membrane

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon sugar

1/2 whole lime, juiced

Directions

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

CHICKEN JAMBALAYA

Makes 6 servings.

Find this recipe at: http://diabeticgourmet.com/recipes/html/232.shtml

Ingredients

1 Tbsp. olive oil

1 medium onion, chopped

2-3 garlic cloves, minced

3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces

1 can (14.5 oz.) whole plum tomatoes in juice

1 rib celery, cut in 1/2-inch slices

1 small green bell pepper, chopped

1 scallion, chopped

1 Tbsp. tomato paste

1 bay leaf

1 tsp. dried thyme

1/4 tsp. dried red pepper flakes

1 pinch ground cloves

1 cup hot long-grain brown rice, cooked according to package directions

Directions

In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.

Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.

Remove bay leaf. Stir rice into chicken mixture until well combined.

Nutritional Information Per Serving: Calories: 235; Protein: 17 g; Fat: 4 g; Sodium: 203 mg; Carbohydrates: 33 g; Exchanges: 2 Low-Fat Meat, 2 Bread/Starch, 1 Vegetable

SPICY ASIAN COLESLAW WITH GRILLED CHICKEN

This comes from FamilyTime.com. It starts off, “Diced jalapenos add life and zest to this Spicy Asian Coleslaw with Grilled Chicken. Cabbage, green onions, rice vinegar and sesame oil round out the flavors of this popular dish. Serve it with breadsticks and sparkling Perrier water for a light meal.” Serves: 4; Prep Time: 10 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1/2 head small, finely shredded cabbage

3 large green onions, thinly sliced

1/4 cup rice vinegar

3 tablespoons sesame oil

3 tablespoons chopped cilantro

1 tablespoon ORTEGA® Diced Jalapenos

4 (about 1 pound total) boneless skinless chicken breat halves, grilled & kept warm

Directions

Combine cabbage, green onions, vinegar, oil, cilantro, and jalapenos in medium bowl. Season with salt and ground black pepper. Divide coleslaw onto 4 serving plates; top with chicken. Serve immediately.