Friday Recipes

Finally, it's Friday. Here are six recipes to help you through the weekend, including Peanut Butter Balls and Savory Chicken Pot Pie. Enjoy!

HIGH-ALTITUTDE BISON MEATBALLS WITH MARINARA SAUCE

This dinner recipe is from the September 2016 issue of Runner's World, page 80, and begins, “In a rush? Simply sauté meatball ingredients minus the almond meal and egg.”

This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.

Makes 4 servings.

This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.

Ingredients

1 egg, beaten

1/2 cup finely grated Parmesan cheese, plus more for garnish

1 cup finely minced kale (about 4 leaves), stems discarded (a food processor works great for this)

1/4 cup almond meal or almond flour or fine bread crumbs

3 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. fennel seeds

3/4 tsp. fine sea salt

1/2 tsp. red pepper flakes

1 lb. ground bison or ground beef (preferably not lean)

2 Tbsp. extra-virgin olive oil

Prepared marinara sauce

12 oz. dried spaghetti (gluten-free if sensitive)

8 fresh basil leaves, torn (optional)

Instructions

In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.

In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using ground beef, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.

Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.

While the sauce is simmering, cook the pasta according to the package directions.

To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using. Makes 4 servings.

PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT

This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”

This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.

Makes 12 muffins.

This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.

Ingredients (for the pecan butter)

2 cups pecans

10 Deglet dates, pitted

1/2 tsp. ground cinnamon

Ingredients (for the coating)

2 Tbsp. virgin coconut oil

3 Tbsp. maple syrup

3 Tbsp. unsweetened cocoa powder

1 tsp. coarse sea salt

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.

In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.

Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.

To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.

Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.

Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.

SAVORY CHICKEN POT PIE

This is from Kraft Recipes, and begins, “When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.” Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 8

To view this online, click here.

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

1/2 cup fat-free reduced-sodium chicken broth

3 cups chopped cooked chicken

1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed

1/4 tsp. garlic powder

1 egg

1/2 cup milk

1 cup all-purpose baking mix

Directions

Heat oven to 400°F.

Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.

Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.

Bake 25 to 30 min. or until golden brown.

PEANUT BUTTER BALLS

This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.

Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls

Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback

Ingredients

18 ounces peanut butter, recipe follows

1 (16-ounce) box confectioners' sugar

1 1/3 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) unsalted butter, softened

12 ounces milk chocolate, melted

Peanut Butter:

3 cups peanuts, shelled, unsalted and dry roasted

Peanut oil, if necessary

Directions

In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.

Peanut Butter:

Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.

SOUTHERN CORNBREAD

Servings: 12

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/32.shtml

Ingredients

1 cup yellow cornmeal

3/4 teaspoon salt substitute

1 cup flour

1 medium egg, slightly beaten

4 teaspoons baking powder

1 cup skim milk

Directions

Sift dry ingredients together.

Add egg and milk, mix well.

Pour into 12x8-inch pan which has been sprayed with a non-stick vegetable spray.

Bake at 425 degrees F for 25 minutes.

Cut into 12 squares.

Nutritional Information Per Serving: Calories: 81; Fat: 1 g; Sodium: 142 mg; Carbohydrates: 15 g; Exchanges: 1 Bread

ENGAGEMENT ROAST CHICKEN

This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 40 min; Active: 5 min; Yield: 3 servings; Level: Intermediate.

To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.

Ingredients

1 (4 to 5 pound) roasting chicken

Kosher salt and freshly ground black pepper

2 lemons

1 whole head garlic, cut in 1/2 crosswise

Good olive oil

2 Spanish onions, peeled and thickly sliced

1/2 cup dry white wine

1/2 cup chicken stock, preferably homemade

1 tablespoon all-purpose flour

Directions

Preheat the oven to 425 degrees F.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.