Friday Recipes

It's finally Friday. Yay! Do you have any plans for the weekend? I'll probably hit up the local library today (always a good call). I've found many favorite authors and books that way, without spending a dime, then turned around and bought books that I loved by the same authors at one of several independent bookstores. Then, puttering around the house, trying to get caught up on, well, everything. (Sound familiar?)

In the meantime, we still have to eat. To that end, here are six yummy recipes to help you through the weekend, including Slow Cooker Sausages, Peppers and Onions and Old-Fashioned Meatloaf. Enjoy!

PIZZA POT PIES

This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate

Read more here.

Ingredients

Tomato Sauce:

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh minced rosemary leaves

2 ounces diced pancetta

1 (28-ounce) can crushed tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Pizza Pot Pies:

3 cups Tomato Sauce

2 cups diced roasted chicken

2 cups broccoli cut into small, bite-sized pieces

1-1/2 cups diced mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-1/2 pounds pizza dough

1/3 cup olive oil

6 tablespoons grated Parmesan

Directions

Special equipment: 6 (10-ounce) ramekins

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

ONE-POT CHICKEN MEATBALLS WITH GREENS

This is from Yasmin Fahr in The New York Times cooking enewsletter. For this recipe, Yasmin wrote, "An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything."

Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025342-one-pot-chicken-meatballs-with-greens. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

1/2 cup panko bread crumbs

1/3 cup full-fat thick yogurt (preferably Greek or Icelandic)

2 garlic cloves, minced or grated

2 scallions, white and light green parts thinly sliced

2 teaspoons dried oregano

1/4 teaspoon crushed red pepper

Salt

1 pound ground chicken

1/4 cup olive oil, plus more as needed

1 pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons

1 lemon, halved, 1/2 thinly sliced

1 teaspoon ground cumin

Preparation

In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.

Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.

Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes.

Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.

Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.

Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving, if desired.

SLOW COOKER SAUSAGES, PEPPERS AND ONIONS

This is from Ali Slagle on The New York Times cooking site. For this yummy recipe, Ali wrote, "The sure-fire combination of sausages, peppers and onions is ready-when-you-are when you make them in the slow cooker. (Once the sausages are cooked through and the peppers and onions are tender, they can hold on “warm” for up to 2 hours.) Searing the sausages in a skillet is the only cooking you’ll have to do, but it’s an important step that fortifies the sauce with the sausage’s brawny, spiced juices. The sweet peppers and onions will tangle in the light, tangy tomato sauce. (Save extra sauce for tomorrow’s pasta, or if you want a thicker sauce, strain and reduce in a saucepan on the stovetop.) Pile everything into a sub — perhaps with some mozzarella broiled on top — or over pasta, roasted potatoes or gnocchi."

Prep Time: 15 minutes; Cook Time: 4 to 6 hours; Total Time: About 6 hours; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025352-slow-cooker-sausages-peppers-and-onions.

Ingredients

3 bell peppers (any colors), sliced 1/4-inch thick

1 large yellow onion, halved and sliced 1/4-inch thick

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper (optional)

1 Parmesan rind (optional)

Salt and black pepper

1 tablespoon extra-virgin olive oil

1-1/2 to 2 pounds sweet or hot Italian sausage

One (14-ounce) can crushed tomatoes

Torn basil leaves, for serving (optional)

Preparation

In a 5- to 8-quart slow cooker, add the peppers, onion, garlic powder, oregano and red pepper and Parmesan rind (if using). Season with salt and pepper and toss to combine. Set aside.

Heat the oil in a large skillet over medium. Add the sausage and cook, turning occasionally, until browned all over, 8 to 10 minutes. Transfer to the slow cooker.

With the heat off under the skillet, pour in the crushed tomatoes and scrape up any browned bits from the skillet. Scrape the tomatoes into the slow cooker. Toss gently to combine. Cover and cook on low until the vegetables are tender and the sausage is cooked through, 4 to 6 hours. Season to taste with salt and pepper. Top with the basil, if desired.

CAMPBELL'S® EASY TURKEY POT PIE

I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.

Serves: 4

Ingredients

1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup

1 pkg. (about 9 oz.) frozen mixed vegetables, thawed

1 cup cubed cooked turkey OR chicken

1/2 cup milk

1 egg

1 cup all-purpose baking mix

Directions

Preheat oven to 400°F.

Mix soup, vegetables and turkey in 9" pie plate.

Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.

Tips

*Or use Campbell's® Cream of Chicken with Herbs Soup.

Serve with a tossed green salad. For dessert serve pineapple tidbits.

COOL, COOL GAZPACHO

This recipe comes from FamilyTime. Check this recipe out online here.

The recipe starts off, “Vegetable juice adds a burst of great flavor to this zesty gazpacho, bursting with diced fresh vegetables. It's a refreshing dish for a hot summer's day...but it's so easy to make, you can enjoy it any time.” Prep. Time: 30 minutes; serves 6 (about 1 1/4 cups each)

Ingredients

6 medium tomatoes, peeled, seeded and chopped (about 6 cups)

1 1/2 cups V8® 100% Vegetable Juice

1 medium cucumber, peeled, seeded and diced (about 1 1/3 cups)

1 medium onion, finely chopped (about 1/2 cup)

1 small green pepper, finely chopped (about 1/3 cup)

2 cloves garlic, minced

1/4 cup olive oil

2 tablespoons vinegar

1/8 teaspoon freshly ground black pepper

hot pepper sauce, to taste

Directions

Stir the tomatoes, vegetable juice, cucumber, onion, green pepper, garlic, oil, vinegar, black pepper and hot pepper sauce in a large mixing bowl. Cover the bowl and refrigerate for at least 1 hour or until ready to serve.

OLD-FASHIONED MEATLOAF

This comes from Verywellfit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”

Total Time: 70; Prep Time: 10 minutes; Cook Time: 60 minutes; Servings: 8

To view this online, click here.

Ingredients

2 pounds ground meat (85% to 90% lean, or ground turkey)

1 cup breadcrumbs (whole wheat)

1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)

2 cloves garlic (minced or 1 teaspoon garlic powder)

1 teaspoon mustard powder

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon black pepper

2 teaspoons salt

2 tablespoons Worcestershire sauce

2 large egg whites

1/4 cup water (or low-fat milk)

Preparation

Preheat the oven to 350 F.

In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.

Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.

To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.

About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.

International Meatloaf

If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.