Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Turkey and Veggie Alfredo Pot Pie and Simple Potato Soup. Enjoy!

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

TURKEY AND VEGGIE ALFREDO POT PIE

This is from Betty Crocker, and begins, "Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days. "

Prep Time: 20 minutes; Total Time: 40 minutes; Servings: 5

To view this online, click here.

Ingredients

1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce

1 tablespoon butter1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 jar (15 oz) Alfredo sauce

2 cups cubed cooked turkey

3 tablespoons chopped fresh basil leaves

1/4 teaspoon freshly ground black pepper

2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)

2 tablespoons shredded fresh Parmesan cheese

Instructions

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.

Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.

Bake 18 to 20 minutes or until biscuits are golden brown.

HEARTY SLOW COOKER CHICKEN CHILI

This also comes from Diana Rattray on The Spruce Eats. Diana wrote, “This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.

“Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives.

Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

2 pounds boneless chicken breasts (about 4 large chicken breast halves)

1 cup onion (chopped)

1/2 cup green bell pepper (chopped)

2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)

1 (15-ounce) can great northern beans (rinsed and drained)

1 (15-ounce) can pinto beans (rinsed and drained)

1 (14.5-ounce) can stewed tomatoes

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 1/2 cups corn kernels (frozen, thawed)

1 tablespoon chili powder (heaping)

1 teaspoon cumin (ground)

1 teaspoon dried oregano

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper (freshly ground)

1 bay leaf

Garnish: sour cream or shredded cheese

Optional: chopped fresh cilantro

Directions

Gather the ingredients.

Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.

Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.

Remove the bay leaf.

Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.

Serve with cornbread, crackers, or crusty bread.

Tips

Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.

For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.

Recipe Variations

Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.

For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.

Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.

Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.

BAKED SPAGHETTI

This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."

Time: 1-1/2 hours, plus cooling; Yield: 8 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1-1/2 teaspoons dried oregano, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

1/2 cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

3/4 cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

Step 1

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

Step 2

While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

Step 3

Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

Step 4

In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and 1/4 teaspoon salt. Mix with a fork until smooth.

Step 5

Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

Step 6

Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

Step 7

Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.

SIMPLE POTATO SOUP

This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30

Ingredients

1 tablespoon butter or extra-virgin olive oil

3 medium potatoes, any type, peeled and cut into small cubes

2 large leeks, well washed and chopped

Salt and freshly ground black pepper to taste

4 cups chicken, beef, or vegetable stock, preferably warmed

1/2 cup cream or milk

Directions

Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.

Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.

CHICKEN MARSALA

This is from Tyler Florence on the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.