Friday Recipes

It's finally Friday, time to get ready for the weekend. Here are six yummy recipes to help you through the weekend (and beyond), including 30-Minute Chili with Ground Beef and Beans and Mexican-Style Stuffed Bell Peppers. Enjoy!

ITALIAN PASTA BAKE

This comes from John Alberti and was posted on the TODAY Show website. John wrote, “We love pasta bakes in our family. You can always make a big batch to feed everyone; they are filling and packed with amazing flavor.

“Swap option: For a vegetarian option substitute fresh veggies like peppers, zucchini, mushrooms, eggplant chili, etc. for the sausage.”

Cook Time: 25 minutes; Prep Time: 20 minutes; Servings: 6-8

To view this online, go to https://www.today.com/recipes/italian-pasta-bake-recipe-t150523.

Ingredients

Extra virgin olive oil

2 pounds Italian sausage

1 large onion, finely chopped

5 cloves garlic, finely chopped

5 cups tomato puree

1 tablespoon tomato paste

Salt and freshly ground black pepper

1 cup fresh spinach

1 handful fresh basil leaves

2 pounds rigatoni

5 cups sliced mozzarella

1 cup grated Parmigiano Reggiano

Directions

In a skillet over medium heat, add the olive oil. Take the casings off the sausages, and add meat to skillet. Break up with wooden spoon into thick chunks. Cook for about 8 minutes.

Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until golden. Add the tomato puree and tomato paste, and season with salt and pepper. Mix well.

Chop the spinach and basil and add to the skillet. Mix well and reduce heat. As the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente.

Preheat oven to 350°F. Drain the rigatoni and add to the skillet with the sausages and sauce. Mix well, then lightly oil a 9- by 13-inch baking dish. Spread the pasta mixture in the baking dish, then break up the mozzarella and spread it around the top of the dish. Cover with Parmigiano Reggiano.

Bake until the sauce is bubbling, the Parmigiano is nice and crispy on top, and the mozzarella is melted, 20-25 minutes.

APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.

Ingredients

1 cup flour

1 tablespoon Apple Pie Spice

1 teaspoon Ground Allspice

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 cup firmly packed light brown sugar

2 eggs

2 teaspoons Pure Vanilla Extract

2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)

1/2 cup raisins

1/2 cup chopped walnuts

Vanilla Butter Sauce (recipe follows)

Directions

Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.

Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.

Serve warm with Vanilla Butter Sauce.

Vanilla Butter Sauce:

Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.

Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.

ASIAN CHICKEN AND SLAW

Recipe Yield: Servings: 4

Source: Family Circle's "All-time Favorite Recipes"

Book Title: Family Circle's "All-time Favorite Recipes

View this online at https://diabeticgourmet.com/diabetic-recipes/asian-chicken-and-slaw.

Ingredients

1-1/4 pounds ground chicken

3 cloves garlic, minced

2 green onions (including some green), finely chopped

1 tablespoon grated fresh ginger

1 can (8 ounces) water chestnuts, drained and chopped

2 tablespoons dark Asian sesame oil

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1 teaspoon salt

1/4 teaspoon black pepper

1 package (16 ounces) shredded coleslaw mix

1/4 cup beef broth

Directions

Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.

Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.

Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Nutritional Information Per Serving: Calories: 344; Fat: 16 g; Sodium: 579 mg; Protein: 32 g; Carbohydrates: 5 g

Diabetic Exchanges: 3 Low-Fat Meat; 2 Fat

HOME-STYLE GINGERBREAD

This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!

This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”

Ingredients

2 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 cup molasses

3/4 cup hot water

1/2 cup butter, room temperature

1 large egg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Directions

Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.

30-MINUTE CHILI WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1 1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1 1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

For Toppings (optional):

sour cream

green onion (chopped)

red onion (chopped)

lettuce (shredded)

cilantro

guacamole

tomatoes (diced)

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

Tip

If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.

MEXICAN-STYLE STUFFED BELL PEPPERS

This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.

Ingredients

4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved

Cooking spray

1/2 cup chopped onion

3 medium garlic cloves, minced

8 ounces 95% fat-free ground beef

2 teaspoons chili powder

1 teaspoon ground cumin

1/8 teaspoon salt

3/4 cup salsa (lowest sodium available)

1 cup canned no-salt-added black beans, rinsed and drained

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use

1/4 cup low-fat shredded 4-cheese Mexican blend

1/4 cup fat-free sour cream

Directions

Preheat the oven to 375°F.

In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.

Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.

Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.

Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.

Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.

Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.

Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.