Double-Post Monday

Since it's Monday, besides being Meatless Monday, it's also Double-Post Monday. Here are six recipes to help you through the day, including "Better Than the Deli" Macaroni Salad and BBQ Chicken. Enjoy!

BBQ CHICKEN

This comes from the folks at GE Appliances, and begins, “This BBQ chicken recipe is a simple classic that will be the star of your next summer gathering.”

To view this online, click here.

Ingredients

1 pound chicken drumsticks

1 pound chicken thighs

2-3 cups Italian dressing

2-3 Cups BBQ sauce (homemade or store bought)

Directions

Marinate the Chicken:

Combine drumsticks and thighs in a bowl and add Italian dressing until chicken is covered. Let sit overnight (ideal) or for 3-4 hours.

Cooking:

Fire up a gas or charcoal grill to medium heat, put chicken on, and cook for 20 minutes (about 10 minutes per side). After 20 minutes, brush on your favorite BBQ sauce. Turn chicken and add more BBQ sauce. Cook for an additional 10-15 minutes. Watch closely, so you don't burn the BBQ sauce.

BERRY VANILLA SENSATION

This recipe, as well as the next one (Tutti-Frutti Smoothie)are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This one begins, “Vanilla yogurt adds a touch of sweetness to this tangy fruit smoothie recipe.”

Servings: 2

1/2 cup frozen unsweetened raspberries

1/2 cup frozen unsweetened strawberries

3/4 cup unsweetened pineapple juice

1 cup (8 oz) fat-free vanilla yogurt

Combine the raspberries, strawberries, and pineapple juice. Add the yogurt. Blend until smooth.

Nutrition Information: Calories: 192; Protein: 7 g; Carbs: 41 g; Fiber: 2.5 g; Sugar: 35 g; Total fat: 0.5 g; Saturated fat: 0.1 g; Sodium: 86.5 mg

TUTTI-FRUTTI SMOOTHIE

This recipe begins, “A splash of orange juice infuses summer citrus into this healthy and refreshing snack.”

Servings: 2

1/2 cup loose-pack mixed frozen berries or strawberries

1/2 cup canned crushed pineapple in juice

1/2 cup plain yogurt

1/2 cup sliced ripe banana

1/2 cup orange juice

Combine the berries, pineapple (with juice), yogurt, banana, and orange juice in a food processor fitted with the metal blade, in a blender, or in a large measuring cup with an immersion blender. Process for about 2 minutes, or until smooth.

Nutrition Information: Calories (per serving): 140; Protein: 3.5 g; Carbs: 29 g; Fiber: 2.5 g; Sugar: 16 g; Total fat: 2.5 g; Saturated fat: 1.5 g; Sodium: 30 mg

"BETTER THAN THE DELI” MACARONI SALAD

Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes

I couldn't find the original link to this recipe. If/when I do find it, I'll post it.

Ingredients:

1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well

1 1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 cup finely diced celery

1/4 cup minced red onion

1/2 cup sweet pickle relish

1/4 finely grated carrot

2 tablespoons finely diced roasted red pepper or pimento

1/4 cup chopped parsley

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoon salt, or to taste

Preparation:

Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.

TIE-DYE CHEESECAKE

This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate

To view this online, click here.

Ingredients

Crust:

2 cups graham cracker crumbs (from about 18 whole crackers)

1 stick (8 tablespoons) unsalted butter, melted

2 tablespoons sugar

Pinch fine salt

Filling:

Three 11.5-ounce containers whipped cream cheese

1 1/4 cups sugar

One 16-ounce container sour cream, at room temperature

1 cup heavy cream

4 large eggs

1 teaspoon pure vanilla extract

Juice of 1/2 lemon

Neon blue, pink and purple food coloring

Yellow food coloring

Whipped cream, for serving

Directions

Special equipment: a 10-inch springform pan and a wooden skewer

Position an oven rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.

For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)

Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.

Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.

Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.

Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.

CHEESY TACO NOODLES

This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”

To view this online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1/2 large white onion, chopped

1/2 jalapeño, minced

salt for seasoning

1 lb. ground beef

2 tbsp. Taco Seasoning

12 oz. No Yolks® Extra Broad Noodles

1 (15-oz.) can fire-roasted diced tomatoes

3 1/2 c. low-sodium chicken broth

1/4 c. heavy cream

1 1/2 c. shredded Cheddar

1 1/2 c. Shredded Monterey Jack

Chopped fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.

Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.

Remove from heat and add both cheeses and toss to coat.

Garnish with cilantro and serve.