Friday Recipes

It's finally Friday. Yay! If you're like me, you probably have tons of plans for the weekend. Mine includes cleaning a couple of rooms, maybe setting up a few holiday decorations. Beyond that, who knows?

Of course, we need to eat, so here are six yummy recipes to get you through the weekend, including Simple, Perfect Chili and Slow-Cooker Beef Barbacoa Nachos with Queso. Enjoy!

BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS

I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!

Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings

To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.

Ingredients

1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins

1 Tbsp. olive oil

1 medium onion, thinly sliced

2 cloves garlic, chopped

1 Tbsp. minced fresh ginger

1 tsp. curry powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1-1/2 cups vegetable broth

2 cups peeled and cubed butternut squash (about 10 ounces)

1 can (15 oz.) garbanzo beans, rinsed and drained

Cooked rice

Directions

Heat olive oil in a medium saucepan on medium heat.

Add onion and cook until softened and lightly browned, about 10 minutes.

Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.

Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.

Add in garbanzo beans and raisins; heat through. Serve over rice.

BLUEBERRY CRUMBLE

This is from the Food Network. Prep Time: 20 minutes; Inactive: 10 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/blueberry-crumble-recipe-1956497.

Ingredients

Filling:

1 teaspoon unsalted butter, softened

2 pints blueberries, or any other berry

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 cup apple cider or orange juice

1 teaspoon vanilla extract

Streusel Topping:

1 cup all-purpose flour

1/2 cup brown sugar

1/2 cup granulated sugar

6 tablespoons unsalted butter, cold and cut into cubes

1/2 cup toasted oats

1/2 cup chopped, toasted almonds

Directions

Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.

For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.

For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.

Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

SIMPLE, PERFECT CHILI

This is from Ree Drummond on the Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099

Ingredients

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving

Chopped onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

AVOCADO TURKEY BURGER

Recipe Yield: Makes 5 servings

Source: Jennie-O

You can view this online at https://diabeticgourmet.com/diabetic-recipes/avocado-turkey-burger.

Ingredients

1/2 cup unsweetened applesauce

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

2 teaspoons no-salt seasoning

5 small whole wheat buns

5 slices light Cheddar cheese

1 avocado, peeled and diced

Directions

Drain applesauce in a strainer to eliminate excess liquid. Mix ground turkey, applesauce and no-salt seasoning.

Form mixture into 5 patties. Cook patties according to package directions. Always cook to well-done, 165F as measured by a meat thermometer.

Place burgers on bun bottoms. Top with cheese and avocado. Cover with bun top.

Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 240; Fat: 6 g; Saturated Fat: 2.5 g; Fiber: 2 g; Sodium: 410 mg; Cholesterol: 50 mg; Protein: 30 g; Carbohydrates: 15 g; Sugars: 3 g

CHEESY CHORIZO FRITTATA

This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."

Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.

Ingredients

1/2 lb ground pork

1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix

2 teaspoons vegetable oil

8 eggs, slightly beaten

1/3 cup milk

1/4 teaspoon salt

1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)

1/2 cup sliced green onions

1/4 cup chopped tomatoes

Chopped fresh cilantro leaves and sour cream, if desired

Preparation

Heat oven to 375°F.

In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.

In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.

Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.

Expert Tips

Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.

Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.

SLOW-COOKER BEEF BARBACOA NACHOS WITH QUESO

This is from Old El Paso, and begins, "No need for an oven with these slow-cooker beef barbacoa nachos with quasi."

Prep Time: 30 minutes; Total Time: 4 hours 40 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-beef-barbacoa-nachos-with-queso.

Ingredients

2 1/2 lb boneless beef chuck roast, trimmed of fat and cut into 4 pieces

1 package (0.85 oz) Old El Paso™ beef barbacoa slow cooker seasoning mix

1 cup chopped onions

3 cloves garlic, finely chopped

1/4 cup water

2 tablespoons apple cider vinegar

8 cups tortilla chips (8 oz)

2 cups shredded sharp Cheddar cheese (8 oz)

1 cup Old El Paso™ traditional refried beans, heated (from 16-oz can)

12 oz Kraft™ Velveeta™ original cheese product, cut into cubes

3/4 cup Old El Paso™ Thick ‘n Chunky medium salsa

Sliced green onions

Diced avocado

Diced tomato

Old El Paso™ pickled jalapeño slices

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix Barbacoa ingredients. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Reserve 2 cups shredded beef for nachos. Save remaining for another use.

Heat oven to 400°F. Line large rimmed baking pan with foil.

Spread half of chips evenly in pan. Sprinkle half of the Cheddar cheese over the chips; top with half of the refried beans and half of the barbacoa. Repeat layers. Bake 9 to 10 minutes or until hot and cheese is melted.

Meanwhile, in 2-quart saucepan, heat Queso ingredients over medium-low heat. Cook until melted, stirring occasionally.

Drizzle 1 cup of the queso over nachos. Sprinkle with Toppings. Serve immediately with extra queso on the side.