Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Classic Hot Fudge Sundae and Peanut Butter-Chocolate Brownie Pie. Enjoy!

HEALTHY TOMATO BASIL SOUP

This is from Kaleigh McMordie, MCN, RDN, LD who, besides running Lively Table, writes for Very Well.

For this recipe, Kaleigh wrote, “Most canned soups—even the reduced-sodium versions—are very high in sodium. Making your own is a great solution. Homemade soup is a great way to use up fresh vegetables and add a serving of blood pressure friendly foods to your meal.

“Tomatoes are naturally high in the antioxidant lycopene, which is a carotenoid that could help prevent cancer and cardiovascular disease. Using fresh summer tomatoes and basil makes this healthy tomato basil soup extra flavorful without the use of salt. Roasted red peppers add a nice subtle sweetness, and milk a little dose of protein. Add a pinch of freshly cracked black pepper and serve with a fresh green salad for a light and healthy lunch.”

To view this online, click here.

Total Time: 45 min; Prep: 5 min, Cook: 40 min; Yield 4, 1.5 cup servings (82 cals)

Ingredients

6 large tomatoes

1 large red bell pepper

4 cloves garlic

3/4 cup skim milk (or milk of choice)

1 teaspoon freshly cracked black pepper

1/4 cup fresh basil leaves

Preparation

Heat oven to 400F. Line a baking sheet with parchment.

Cut bell pepper in half and remove seeds and stem.

Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes.

Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes.

Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes.

Add all ingredients to a high-powered blender and blend until smooth. Heat soup to desired temperature in a saucepan over low heat.

Ingredient Variations and Substitutions

Use 1/2 tablespoon dried basil in place of fresh basil if you you don’t have fresh.

Cooking and Serving Tips

Serve with a salad or half a sandwich for a balanced lunch. Reheat leftovers on the stove over low heat. You can also enjoy it cold as a refreshing meal.

MEDITERRANEAN CHICKEN & RICE BAKE

This is from FamilyTime, and starts off, “The lemon, herb and olive flavors in this one-dish, oven-easy chicken supper add great taste...and the whole dish is ready in just one hour.”

Serves: 6; Prep Time: 10 minutes; Cook Time: 50 minutes

To view this online, click here.

Ingredients

Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth

1/4 cup chopped fresh Parsley

1/4 cup sliced pitted ripe olive

1 tablespoon lemon juice

1/4 teaspoon ground black pepper

1 can (14.5 ounces) stewed tomatoes

1 1/4 cups uncooked regular long-grain white rice

1 3/4 pounds skinless, boneless chicken breast half

1/2 teaspoon garlic powder

Paprika

Directions

Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.

Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.

Bake for 30 minutes or until the chicken is cooked through and the rice is tender.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

CLASSIC HOT FUDGE SUNDAE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”

Yield: 4 to 6 servings; Time: 35 minutes

To view this online, click here.

Check out Melissa Clark’s guide “How to Make Ice Cream”.

Ingredients

For the Fudge Sauce:

3/4 cup heavy cream

1/2 cup packed light brown sugar

1/3 cup light corn syrup or honey

3 tablespoons Dutch-processed cocoa

1/4 teaspoon fine sea salt

2 tablespoons unsalted butter, cubed

7 ounces finely chopped bittersweet chocolate

1 teaspoon vanilla extract or 1 tablespoon brandy or rum

For Assembly:

1 cup chilled heavy cream

1 tablespoon superfine sugar, more to taste

1/2 teaspoon vanilla extract

2 pints your favorite flavor ice cream

Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)

Cherries, for garnish (optional)

Preparation

In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.

Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.

For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.

Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

CAPPUCCINO COOLER

This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”

POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy

Ingredients

1/2 cup 1% low-fat milk

1/2 cup fat-free vanilla frozen yogurt

1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature

1/4 cup ice cube(s), about 3 cubes

1/2 tsp sugar, superfine

1/4 tsp ground cinnamon

Directions

In a blender, combine all ingredients; puree until smooth.

Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.

PEANUT BUTTER – CHOCOLATE BROWNIE PIE

This recipe begins, “Easy entertaining at its best, this delicious peanut butter and milk chocolate pie served with vanilla or chocolate ice cream uses a prepared chocolate-crumb pie crust for ultimate convenience.”

Prep. time: 20 minutes; Serves: 8; Cooking time: 45 minutes

Source: Nestle® Very Best Baking

Ingredients

1 prepared chocolate crumb crust, 8-inch

1/2 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/2 cup all-purpose flour

1/4 teaspoon salt

2 large eggs

1 1/4 teaspoons vanilla extract, divided

1 cup granulated sugar

1/2 cup (1 stick) butter or margarine

1 2/3 cups (11-oz) NESTLÉ ® TOLL HOUSE ® Peanut Butter & Milk Chocolate Morsels, divided

2/3 cup heavy whipping cream

1 pint Chocolate ice cream

1 pint vanilla ice cream

Directions

Preheat oven to 350 degrees F.

Combine cocoa, flour and salt in small bowl. Beat eggs and 1 teaspoon vanilla extract in small mixer bowl; blend in sugar and butter. Add cocoa mixture; blend well. Stir in 3/4 cup morsels. Place crust on baking sheet; pour batter into crust.

Bake for 45 minutes or until set. Cool on wire rack.

Combine remaining morsels, cream and remaining vanilla extract in small, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 1/2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cut pie into wedges; top with ice cream. Spoon sauce over ice cream.

TACO ZUCCHINI LASAGNA

This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”

Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 tsp. ground cumin

1 tsp. chili powder

kosher salt

Freshly ground black pepper

1 lb. ground beef

3/4 c. ricotta

1/2 c. sour cream, plus more for drizzling

1 large egg

1/3 c. salsa

3 large zucchini, thinly sliced lengthwise

2 c. shredded Cheddar

2 c. Shredded Monterey Jack

Fresh cilantro, for garnish

Directions

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.

In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.

In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.

Bake until noodles are tender and cheese is bubbly, 25 minutes.

Drizzle with sour cream, garnish with cilantro, and serve.