Chicken - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with chicken, and includes Slow Cooker Chicken Stroganoff and Grilled Chicken Torta Sliders. Enjoy!

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

CHICKEN PAPRIKASH

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.

This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.

Ingredients

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs

Kosher salt and freshly ground black pepper to taste

1 tablespoon neutral oil, like canola

3 tablespoons unsalted butter

1 large yellow or Spanish onion, peeled and diced

3 cloves garlic, peeled and minced

3 tablespoons Hungarian paprika, sweet or hot, or a combination

3 tablespoons all-purpose flour

1 cup canned crushed tomatoes or 1 large ripe tomato, chopped

1 cup chicken broth, homemade or, if not, low-sodium

1 pound egg noodles

3/4 cup sour cream

Preparation

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.

Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.

Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

COWBOY CAVIAR PASTA SALAD

This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"

Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix

3 tablespoons cold water

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon honey

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1 cup chopped cooked chicken

1/2 cup chopped cooked bacon (5 slices)

1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed

1/2 cup frozen corn, cooked as directed on bag, cooled

1/2 cup chopped red bell pepper

1/2 cup diced fresh tomato

1/4 cup chopped fresh cilantro

2 tablespoons chopped red onion

Directions

Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.

In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.

Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Tips from the Betty Crocker Kitchens

tip 1

For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.

tip 2

Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.

tip 3

This salad is delicious with either black-eyed peas or black beans—or both.

Tip 4

Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.

tip 5

No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.

tip 6

Add chopped jalapeño or serrano pepper for more heat.

Tip 7

In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.

BUTTER CHICKEN

This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."

Time: 1 hour 15 minutes; Yield: 6 servings

This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.

Ingredients

1-1/2 cups full-fat Greek yogurt

2 tablespoons lemon juice

1-1/2 tablespoons ground turmeric

2 tablespoons garam masala

2 tablespoons ground cumin

3 pounds chicken thighs, on the bone

1/4 pound unsalted butter

4 teaspoons neutral oil, like vegetable or canola oil

2 medium-size yellow onions, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons fresh ginger, peeled and grated or finely diced

1 tablespoon cumin seeds

1 cinnamon stick

2 medium-size tomatoes, diced

2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced

Kosher salt to taste

2/3 cup chicken stock, low-sodium or homemade

1-1/2 cups cream

1-1/2 teaspoons tomato paste

3 tablespoons ground almonds, or finely chopped almonds

1/2 bunch cilantro leaves, stems removed

Preparation

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

GRILLED CHICKEN TORTA SLIDERS

This comes from Old El Paso, and begins, "Get your torta on with these simple, fresh, party-sized chicken sandwiches."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-chicken-torta-sliders.

Ingredients

2 tablespoons vegetable oil

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 boneless skinless chicken breasts (3/4 lb)

8 slider buns, split

1 tablespoon butter, melted

1/2 cup Old El Paso™ refried beans (from 16-oz can)

1/2 medium avocado, pitted, peeled, thinly sliced

2 slices (1 oz each) Monterey Jack cheese, quartered

2 green onions, thinly sliced on the bias

Chopped fresh cilantro, if desired

Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Rub chicken breasts with oil mixture.

Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Cut each breast in quarters.

Meanwhile, brush cut sides of buns with melted butter and place, cut sides down, on grill. Cook 30 to 60 seconds or until cut sides are browned. Turn, and grill 30 to 60 seconds longer or until grill marks appear. Place beans in small microwavable bowl. Microwave uncovered on High 60 to 90 seconds or until softened and easy to stir. Spread bottom bun halves with beans. Top with avocado, then top with chicken.

Top chicken with cheese, remaining ingredients and tops of buns.

Expert Tips

Craving a little more heat? Opt for pepper Jack cheese.

Cutting green onions on the bias is easier (since they don’t roll around your cutting board) and are more beautiful, providing a slender slaw-like appearance.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Chicken Paprikash and Easy Breaded Tofu Nuggets. Enjoy!

BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.”

For the Glaze:

Yield: 12 servings; Time: 1 hour, plus cooling

This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter (1 stick), melted, plus more for pan

1-1/2 cups all-purpose flour

1/4 cup granulated sugar

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1 cup mashed banana (from 2 to 3 very ripe bananas)

1/4 cup sour cream

2 tablespoons dark brown sugar

2 large eggs

1 teaspoon vanilla extract

For the Glaze:

4 tablespoons unsalted butter (1/2 stick), cut into pieces

1/3 packed cup dark brown sugar

1/4 cup heavy cream

Large pinch of fine sea salt

1/4 cup confectioners’ sugar

Flaky sea salt, for serving

Preparation

Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.

In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.

Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.

Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

TOFU ALMONDINE

This came from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 15 minutes

Ingredients

2 lb. tofu, drained, pressed & cut into cubes

4 tablespoons tamari

1/2 cup tamari

1/2 cup almond butter

2-2/3 cups water or veggie broth

2-2/3 tablespoons corn starch

2 tablespoons olive oil

1 small onion, sliced

1 green pepper, sliced

1 carrot, diced

2 cups mushrooms, sliced

1 cup broccoli florets

1/2 cup slivered almonds (optional)

Directions

Preheat oven to 375 degrees. Place tofu cubes in bowl & coat with 4 tablespoons tamari. Toss to combine & put on sprayed cookie sheet. Bake for 20 minutes.

Whisk together almond butter, the rest of the tamari, water/veggie broth & corn starch.

Put tofu, veggies & sauce in 9x13 baking pan. Bake for about 1 hour or until veggies are soft & sauce is thickened, stirring occasionally (about every 15 minutes). Sprinkle with slivered almonds.

CLASSIC NACHOS

This is from Better Homes & Gardens, and begins, “These five-ingredient nachos are a cinch to make for a large crowd. Bake a batch for your next party and serve with an array of topping options, like cilantro, jalapeno peppers, sour cream and salsa.”

Prep Time: 15 minutes; Bake Time: 20 minutes at 350°; Servings: 8

View this online here.

Ingredients

5 cups bite-sized tortilla chips (6 ounces)

1 pound ground beef

1 15 ounce can black beans or pinto beans, rinsed and drained

1 cup bottled chunky salsa

1 1/2 – 2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)

Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeño chile pepper, sour cream, and/or additional bottled chunky salsa)

Directions

Preheat oven to 350°F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.

In a large skillet cook ground beef over medium heat until brown. Drain off fat.

Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.

If desired, top with green onion, cilantro, jalapeño chile pepper, sour cream, and/or additional salsa.

Nutrition Facts Per Serving: 368 calories, (8 g saturated fat, 3 g polyunsaturated fat, 7 g monounsaturated fat), 61 mg cholesterol, 638 mg sodium, 26 g carbohydrates, 5 g fiber, 1 g sugar, 23 g protein.

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

CHICKEN PAPRIKASH

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.

This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.

Ingredients

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs

Kosher salt and freshly ground black pepper to taste

1 tablespoon neutral oil, like canola

3 tablespoons unsalted butter

1 large yellow or Spanish onion, peeled and diced

3 cloves garlic, peeled and minced

3 tablespoons Hungarian paprika, sweet or hot, or a combination

3 tablespoons all-purpose flour

1 cup canned crushed tomatoes or 1 large ripe tomato, chopped

1 cup chicken broth, homemade or, if not, low-sodium

1 pound egg noodles

3/4 cup sour cream

Preparation

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.

Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.

Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

EASY BREADED TOFU NUGGETS

This is from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “Fool your kids with a meat-free tofu chicken nugget dinner, reminiscent of the favorite finger food they love to dip in ketchup, barbecue sauce, or ranch dressing.

“In this recipe, extra-firm tofu is coated with a seasoned panko breadcrumb mixture. Then, just like chicken, it's baked or fried to a crispy, addicting perfection.

“If you're squeamish about cooking with tofu, try this nugget recipe before you shun it, as the flavors mimic the taste of real chicken. Just make sure to follow the directions carefully, taking care to press the tofu before cooking for better consistency and taste. Then, decide on a cooking medium—for all-out flavor, go fried or for a low-fat preparation, go baked. Whatever way you choose, tofu (not) chicken nuggets make a perfect snack or dinner for picky kids and vegan eaters alike.

“Like most tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to expel additional moisture so that it can absorb the seasonings for better flavor. It also helps the tofu retain its shape during the cooking process.”

Total: 70 mins; Prep: 45 mins; Cook: 25 mins; Yield: 4 servings

To view this online, click here.

Ingredients

1 block tofu (firm or extra-firm, well pressed)

1/3 cup soy milk (or another non-dairy milk substitute)

2 tablespoons mustard

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley (or Italian seasoning)

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup panko breadcrumbs

3 tablespoons high-heat vegetable oil (or coconut oil)

Directions

Note: while there are multiple steps to this recipe, these vegan nuggets are broken down into workable categories to help you better plan for preparation and baking.

Press the Tofu

Gather the ingredients.

Remove the tofu from its package.

Pat the block of tofu dry and place it in between two layers of paper towels.

Place a small cutting board (or flat-surfaced item) and a weight— like a pot or a brick—on top of the tofu.

Let the tofu sit for 30 minutes, replacing the paper towels when they become saturated.

Prep the Tofu

Once your tofu is pressed, slice it into 1-inch cubes or nuggets (about the size of a frozen chicken nugget).

In a wide, shallow bowl, whisk together the soy milk, mustard, nutritional yeast, and spices until smooth.

Place the panko breadcrumbs in a separate bowl.

Pan-Fry the Tofu

Heat the oil in a frying pan on medium-high heat.

Take one piece of tofu and dip it in the liquid mixture. Then carefully dip it in the breadcrumbs until well coated.

Add it to the pan and repeat the process.

Fry the pieces of tofu, turning them often, until golden brown on all sides.

Serve and enjoy!

Bake the Tofu

For a low-fat alternative cooking method, bake your tofu nuggets on a prepared baking sheet.

Preheat your oven to 350 F and then bake the tofu for 25 minutes, turning once, until golden brown.

Serve your vegetarian tofu nuggets with ketchup, barbecue sauce, or Sriracha hot sauce and enjoy.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Broccoli Cheese Soup and Easy Chicken Enchiladas. Enjoy!

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

BROCCOLI CHEESE SOUP

This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.

Click here to view this online.

Ingredients

4 heads broccoli, cut into 1-inch pieces

Olive oil, for drizzling

Salt and freshly ground black pepper

1 stick (4 ounces) unsalted butter

1 whole onion, diced

1/3 cup all-purpose flour

4 cups whole milk

2 cups half-and-half

Pinch nutmeg

3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional

1 cup chicken broth, optional

Directions

Preheat the oven to 375 degrees F.

Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.

Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.

Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: 4 g; Carbohydrates: 6 g

FRIED EGGS AND POTATOES

This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "This quick one-pan meal of fried eggs and potatoes hits the spot any time of day, and especially if you like breakfast for dinner. Golden onion, turmeric and tomato paste make a savory and rich bed for the potatoes and eggs to nestle in. Make sure to chop the potatoes evenly into small, 1/2-inch cubes and add a little water to speed up their cooking time. You can cook the yolks to your liking – just cover and check on them every minute. Serve with bread or a green salad, or both, for a complete meal."

Time: 30 minutes; Yield: 2 to 4 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023911-fried-eggs-and-potatoes. While you're there, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. If you're like me when it comes to food, you won't regret it.

Ingredients

1/4 cup extra-virgin olive oil

1 large yellow onion, finely chopped

Kosher salt (such as Diamond Crystal) and black pepper

1/4 teaspoon ground turmeric

1 tablespoon tomato paste

1 large Yukon Gold potato (about 12 ounces), peeled and diced into 1/2-inch cubes

4 large eggs

Fresh herb of your choice, chopped, for garnish (optional)

Preparation

In a large (12-inch) nonstick pan with a lid, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 7 to 9 minutes. Season with salt, add the turmeric and stir until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.

Add the potatoes, season with about 1/2 teaspoon salt and a few grinds of pepper, and stir. Cook for about 2 minutes, stirring often, just until the potatoes are no longer raw. Add 1/4 cup water, stir and bring to a simmer. Cover, reduce heat to medium-low and cook, stirring occasionally and adding a tablespoon or two of water if the potatoes are browning too much, until the potatoes are just tender, 7 to 9 minutes. Taste the potatoes and add more salt and pepper to taste, being mindful that the eggs will also be seasoned.

Make four wells in the potatoes and crack an egg in each well; season the eggs with salt and pepper. With a wooden spoon, gently poke the egg whites (without disturbing the yolk) to make them spread and cook faster. Cover and check every 30 seconds to a minute, until the whites are cooked and the yolk is to your liking, 3 to 5 minutes for a softer yolk. Remove from the heat, sprinkle with herbs, if using, and serve.

EASY CHICKEN ENCHILADAS

This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."

Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.

Ingredients

1 pound skinless, boneless chicken breast halves

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup mild salsa (lower sodium such as Newman's Own)

1 (4 ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups packaged baby lettuce mix

8 (6 inch) corn tortillas, warmed (see Tip)

1/2 cup shredded Mexican-style four-cheese blend

Directions

Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

BAKED MACARONI AND CHEESE

This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Chicken - Double-Post Monday

Besides being Taco Tuesday, it's also Double-Post Monday. Today's double post deals with chicken, and includes Baked Chicken with 40 Cloves of Garlic and Crockpot Maple BBQ Chicken Sandwiches. Yum! Enjoy!

CHICKEN PARMESAN POCKETS

Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).

This was one of the recipes on his show.

Makes 6 servings

Ingredients

Dough:

2 envelopes FLEISCHMANN’S Active Dry Yeast

1 cup warm water (100 to 110 degrees)

1/4 cup grated Parmesan cheese

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter or margarine, softened

1 large egg

3 to 3-1/2 cups all-purpose flour

Chicken Filling:

1 cup prepared spaghetti sauce

3/4 teaspoon garlic powder

2-1/4 cups shredded cooked chicken

1 cup chopped green pepper

1/2 cup grated Parmesan cheese

1-1/2 cups shredded Mozzarella cheese

Egg Glaze:

1 egg white, lightly beaten

2 teaspoons water

Directions

In large bowl, dissolve yeast in warm water. Add 1/4 cup Parmesan cheese, sugar, salt, butter, egg and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Punch dough down; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each piece to 6 x 6-inch squares. Combine spaghetti sauce and garlic powder; spread on squares. Top with chicken, pepper, Parmesan cheese and Mozzarella cheese. Fold to form triangles; pinch sides to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Slash tops of pockets. Brush with egg white combined with water. Bake at 375 degrees for 35 minutes or until done. Serve warm.

MISO CHICKEN

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Yield: 4 servings; Time: 45 minutes.

This was featured in Asian Pantry Essentials and can also be found online by clicking here.

Ingredients

4 tablespoons unsalted butter, softened

1/2 cup white miso

2 tablespoons honey

1 tablespoon rice vinegar (do not use seasoned rice vinegar)

Black pepper, to taste

8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Preparation

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

CHICKEN AND BLACK BEAN ENCHILADAS

This comes from MyRecipes, and begins, "Chipotles can be a touch spicy, but you can use only half of what's called for to decrease heat and still get great smoky flavor."

Hands-on Time: 23 minutes; Total Time: 1 hour 45 minutes; Makes 8 servings (serving size: 2 enchiladas, 2 tablespoons salsa, and 1 tablespoon sour cream)

To view this online, go to .

Ingredients

Cooking spray

1 tablespoon canola oil

1-1/2 cups chopped onion

1 cup chopped poblano chile

5 garlic cloves, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 cup unsalted chicken stock

1 tablespoon pureed canned chipotle chiles in adobo sauce

2 (8-ounce) cans unsalted tomato sauce

3 cups shredded cooked skinless chicken breast

1 (15.5-ounce) can unsalted black beans, rinsed and drained

4 ounces shredded reduced-fat cheddar cheese (about 1 cup)

4 ounces shredded part-skim mozzarella cheese (about 1 cup)

16 (6-inch) corn tortillas

1 cup prepared salsa

1/2 cup reduced-fat sour cream

Fresh cilantro leaves (optional)

Directions

Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.

Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.

Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

BAKED CHICKEN WITH 40 CLOVES OF GARLIC

See author's note after directions.

Serves: 4

Source: Mediterranean Light

Find this recipe at: http://diabeticgourmet.com/recipes/html/304.shtml

Ingredients

1 (3-or-4 pound) chicken, cut into pieces

2 tablespoons olive oil

Salt and freshly ground pepper

40 large, meaty garlic cloves, unpeeled

1-3/4 cups dry white wine

4 thyme sprigs or 1/4 teaspoon dried

8 garlic croutons

2 tablespoons Cognac

Chopped fresh parsley for garnish

Directions

Preheat the oven to 350 degrees. Remove the skin from the chicken pieces.

Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove the chicken pieces from the pot.

Add the garlic and saute, stirring, for 3 to 5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and rosemary and cover tightly.

Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons.

After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes.

Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley.

To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.

Note: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 unpeeled cloves of garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons. Most authentic French versions of this dish include more olive oil than mine, as well as some butter, but the results here are heavenly. I've tried various methods for this dish. Sometimes the chicken is cooked in an uncovered pan on top of the stove, but because we remove the skin here and use very little fat, the dish comes out best when the chicken is simmered in the oven in a closed pot.

Nutritional Information Per Serving: Calories: 555; Protein: 49 g; Fat: 18 g; Sodium: 455 mg; Cholesterol: 133 mg ; Carbohydrates: 49 g

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's yummy offerings include Crockpot Maple BBQ Chicken Sandwiches and Flank Steak Fajita Burritos. Enjoy!

CREAMY SLOW COOKER RICE PUDDING

This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.

“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”

Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions

Gather the ingredients.

Spray the slow cooker stoneware with cooking spray.

Combine all ingredients in the slow cooker.

Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).

Serve warm and add toppings if desired.

Enjoy!

Recipe Variation

You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.

Topping Suggestions

Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.

Add chopped nuts (pistachios, almonds, cashews, walnuts).

Top with dried fruit (raisins, dried apricots, cranberries).

Drizzle on some honey or sweetened condensed milk.

Sprinkle a little bit of brown sugar.

Shave milk or dark chocolate on top.

Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).

COUSCOUS WITH MIXED VEGETABLES

This came from the infamous long-since-forgotten emailing list.

Ingredients

Couscous:

16 oz couscous

2 cups water

2 teaspoons oil or margarine

Salt & pepper

Aromatic broth:

1 onion, chopped

1/2 cup golden raisins

2 Tablespoons turmeric

1 Tablespoon sugar

1 Tablespoon coriander, ground

1 Tablespoon cumin

1 cinnamon stick

1 cup water

Salt & pepper to taste

Vegetables:

1/2 zucchini

1/2 yellow squash

1 turnip

1 carrot

1/8 cabbage

Directions

Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.

BACON-WRAPPED CAULIFLOWER

I first saw this recipe by Laura Rege (on Delish) on Facebook when a friend posted the video for it. I was instantly hooked! When he mentioned he'd tried it and how good it was, that was all it took.

Laura wrote, “Want to make this vegetarian-friendly? Easy—leave out the bacon! If you like, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don't need to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick.”

Yields: 4 servings; Prep Time: 20 minutes; Total Time: 1 hour 50 minutes.

View this online at https://www.delish.com/cooking/recipe-ideas/a26882653/bacon-wrapped-cauliflower-recipe/

Ingredients

1/4 c. extra-virgin olive oil

1/4 c. lemon juice

Kosher salt

1 head cauliflower, leaves removed and stem trimmed so cauliflower lays flat, but still intact

1 (10-oz.) package frozen spinach, thawed, water squeezed out and chopped

2 large eggs, beaten

4 green onions, thinly sliced

2 cloves garlic, minced

3/4 c. shredded cheddar

4 oz. cream cheese, softened and cubed

1/2 c. panko

1/4 c. grated Parmesan

1 lb. thinly sliced bacon

Directions

Preheat oven to 450°. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the center, about 12 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool.

Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 3/4-inch tip.

Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.

Roast, rotating sheet halfway through, until golden all over, about 30 minutes.

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

FLANK STEAK FAJITA BURRITOS

This is from Better Homes & Gardens, and begins, “These delicious steak burritos get a zesty marinade of lime, orange juice, and chipotle peppers. Full of fresh peppers and zucchini, this burrito recipe will quickly become a family favorite.”

Prep: 20 mins; Marinate: 1 hr to 12 hrs; Cook: 25 mins; Servings: 6; Yield: 6 burritos

View this online here.

Ingredients

1 orange

1 lime

1/4 cup plus 1 tsp. vegetable oil

2 – 3 canned chipotle peppers in adobo sauce (seeded if desired), finely chopped

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1 2 pound beef flank steak, halved crosswise

1 large sweet onion, halved and thinly sliced

2 medium green, red, and/or yellow sweet peppers, cut into thin strips

1/2 medium zucchini, halved and sliced

6 10 inch flour tortillas, warmed

3/4 cup guacamole

1/4 cup snipped fresh cilantro

1 cup purchased salsa verde

Directions

Zest the lime and juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/4 cup oil, chipotle peppers, 1 teaspoon of the cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator 1 to 12 hours.

Remove meat from marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. If needed cook in batches. (Or, for a gas or charcoal grill, grill the steak on the greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.) Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across grain into 1/4-inch-thick slices.

Meanwhile, heat the same grill pan* over medium-high heat. Add the onions to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the sweet peppers and zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and remaining 1/2 teaspoon cumin. Cook and stir 2 minutes more.

Lay tortillas on a flat work surface. Arrange meat along the bottom one-third of the tortillas. Top with cooked vegetables, guacamole, and cilantro. Fold bottoms of tortillas over filling. Fold in sides. Roll up tortillas tightly. Cut burritos in half. Serve with salsa verde.

Tips

If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.

Nutrition Facts Per Serving: 620 calories, (8 g saturated fat, 6 g polyunsaturated fat, 6 g monounsaturated fat), 101 mg cholesterol, 1007 mg sodium, 48 g carbohydrates, 7 g fiber, 6 g sugar, 41 g protein.

LOW FAT BANANA ORANGE BREAD

This came from the infamous long-since-forgotten emailing list.

Ingredients

2/3 c. shortening (Promise butter)

1 c. sugar

4 eggs (substitute Egg Beaters, 1 lg. carton)

2 1/2 c. sifted flour

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 c. mashed ripe bananas

1 c. orange juice

1 c. chopped walnuts

1 tbsp. grated orange peel

Directions

Cream shortening and sugar; add eggs; beat well. Sift dry ingredients, add to creamed mixture alternating with mashed banana and orange juice; blend well. Add orange peel. Stir in nuts. Pour into 2 well greased loaf pans, 9"x5"x3". Bake 45 to 50 minutes until done. Remove. Cool on rack. Wrap. Freeze one. Yield: 2 loaves.

Double-Post Thursday

If you've followed this blog for a while, you know the routine: Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Flank Steak Fajita Burritos and Crockpot Maple BBQ Chicken Sandwiches. Enjoy!

LEMON SNACKING CAKE WITH COCONUT GLAZE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it’s easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.”

Yield: 12 servings; Time: 1 hour, plus cooling

This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup neutral oil, such as grapeseed or canola, plus more for pan

3 lemons

1/2 cup sour cream

1/4 cup coconut milk

2 large eggs

1 1/2 cups all-purpose flour

1 1/4 cups granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 packed cup shredded sweetened coconut

For the Glaze:

3 tablespoons coconut milk

1 tablespoon coconut oil, melted

Pinch of fine sea salt

2/3 cup confectioners’ sugar

Finely grated lemon zest, for garnish

Preparation

Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.

Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.

Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.

When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners’ sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.

BUDGET-FRIENDLY PASTITSIO (GREEK LASAGNA)

This is from Diabetes Food Hub, and begins, “This version of Greek Lasagna is a great family meal that pairs well with a green salad topped with a little feta cheese and light Greek salad dressing.”

Prep Time: 30 minutes; Servings: 12; Serving Size: 1 slice

View this online at https://www.diabetesfoodhub.org/recipes/budget-friendly-pastitsio-greek-lasagna.html.

Ingredients

1 spray Nonstick cooking spray

1 medium onion (diced)

20 oz lean ground turkey (93% fat-free)

2 1/2 tsp ground cinnamon

1 tsp ground oregano

1/2 tsp salt (optional)

1/2 tsp black pepper

2 can tomato sauce (15 ounce, low-sodium)

1 tbsp fresh parsley (chopped)

1 lbs brown rice or quinoa penne pasta (or whole wheat penne pasta)

1 tbsp olive oil

2 tbsp whole wheat flour

2 cups skim milk

1/8 tsp ground nutmeg

1/3 cup Parmesan cheese (freshly grated)

1 egg

Time: 20 minutes; Servings: 8

Directions

Preheat the oven to 350 degrees F. Coat a 9x13-inch baking sheet with cooking spray. Set aside.

Add cooking spray to a large nonstick sauté pan. Sauté onions for 4-5 minutes or until translucent. Add in ground turkey and sauté for 8-10 minutes, or until turkey is cooked through.

Add cinnamon, oregano, salt (optional), ground black pepper, and tomato sauce. Stir to combine and bring to a simmer for 5-7 minutes or until just starting to thicken.

Stir in parsley and set aside.

Cook pasta according to package directions, omitting salt. Drain and stir immediately into turkey mixture. Pour the pasta and turkey mixture into the baking sheet and press down so it is evenly spread in the pan.

Add the olive oil to a small sauce pan over medium heat. Stir in flour and cook the flour for 1-2 minutes, taking care not to brown it. Stir constantly.

Slowly whisk in the skim milk and bring to a boil, whisking constantly. Whisk in the nutmeg and parmesan cheese.

In a small bowl, whisk the egg and then slowly whisk in the hot milk mixture to temper the egg. Add the rest of the milk mixture to the egg and then pour over the top of the pasta, spreading to coat the entire thing.

Bake on the middle rack of the oven for 30 minutes or until bubbly and top is golden brown.

BAKED MACARONI AND CHEESE

This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.

Serves: 8; 5 points

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

CLASSIC NACHOS

This is from Better Homes & Gardens, and begins, “These five-ingredient nachos are a cinch to make for a large crowd. Bake a batch for your next party and serve with an array of topping options, like cilantro, jalapeno peppers, sour cream and salsa.”

Prep Time: 15 minutes; Bake Time: 20 minutes at 350°; Servings: 8

View this online here.

Ingredients

5 cups bite-sized tortilla chips (6 ounces)

1 pound ground beef

1 15 ounce can black beans or pinto beans, rinsed and drained

1 cup bottled chunky salsa

1 1/2 – 2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)

Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeño chile pepper, sour cream, and/or additional bottled chunky salsa)

Directions

Preheat oven to 350°F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.

In a large skillet cook ground beef over medium heat until brown. Drain off fat.

Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.

If desired, top with green onion, cilantro, jalapeño chile pepper, sour cream, and/or additional salsa.

Nutrition Facts Per Serving: 368 calories, (8 g saturated fat, 3 g polyunsaturated fat, 7 g monounsaturated fat), 61 mg cholesterol, 638 mg sodium, 26 g carbohydrates, 5 g fiber, 1 g sugar, 23 g protein.

FLANK STEAK FAJITA BURRITOS

This also comes from Better Homes & Gardens, and begins, “These delicious steak burritos get a zesty marinade of lime, orange juice, and chipotle peppers. Full of fresh peppers and zucchini, this burrito recipe will quickly become a family favorite.”

Prep: 20 mins; Marinate: 1 hr to 12 hrs; Cook: 25 mins; Servings: 6; Yield: 6 burritos

View this online here.

Ingredients

1 orange

1 lime

1/4 cup plus 1 tsp. vegetable oil

2 – 3 canned chipotle peppers in adobo sauce (seeded if desired), finely chopped

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1 2 pound beef flank steak, halved crosswise

1 large sweet onion, halved and thinly sliced

2 medium green, red, and/or yellow sweet peppers, cut into thin strips

1/2 medium zucchini, halved and sliced

6 10 inch flour tortillas, warmed

3/4 cup guacamole

1/4 cup snipped fresh cilantro

1 cup purchased salsa verde

Directions

Zest the lime and juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/4 cup oil, chipotle peppers, 1 teaspoon of the cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator 1 to 12 hours.

Remove meat from marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. If needed cook in batches. (Or, for a gas or charcoal grill, grill the steak on the greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.) Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across grain into 1/4-inch-thick slices.

Meanwhile, heat the same grill pan* over medium-high heat. Add the onions to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the sweet peppers and zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and remaining 1/2 teaspoon cumin. Cook and stir 2 minutes more.

Lay tortillas on a flat work surface. Arrange meat along the bottom one-third of the tortillas. Top with cooked vegetables, guacamole, and cilantro. Fold bottoms of tortillas over filling. Fold in sides. Roll up tortillas tightly. Cut burritos in half. Serve with salsa verde.

Tips

If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.

Nutrition Facts Per Serving: 620 calories, (8 g saturated fat, 6 g polyunsaturated fat, 6 g monounsaturated fat), 101 mg cholesterol, 1007 mg sodium, 48 g carbohydrates, 7 g fiber, 6 g sugar, 41 g protein.

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Crockpot Maple BBQ Chicken Sandwiches and Classic Nachos. Enjoy!

BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.”

For the Glaze:

Yield: 12 servings; Time: 1 hour, plus cooling

This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter (1 stick), melted, plus more for pan

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1 cup mashed banana (from 2 to 3 very ripe bananas)

1/4 cup sour cream

2 tablespoons dark brown sugar

2 large eggs

1 teaspoon vanilla extract

For the Glaze:

4 tablespoons unsalted butter (1/2 stick), cut into pieces

1/3 packed cup dark brown sugar

1/4 cup heavy cream

Large pinch of fine sea salt

1/4 cup confectioners’ sugar

Flaky sea salt, for serving

Preparation

Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.

In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.

Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.

Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

TOFU ALMONDINE

This came from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 15 minutes

Ingredients

2 lb. tofu, drained, pressed & cut into cubes

4 tablespoons tamari

1/2 cup tamari

1/2 cup almond butter

2 2/3 cups water or veggie broth

2 2/3 tablespoons corn starch

2 tablespoons olive oil

1 small onion, sliced

1 green pepper, sliced

1 carrot, diced

2 cups mushrooms, sliced

1 cup broccoli florets

1/2 cup slivered almonds (optional)

Directions

Preheat oven to 375 degrees. Place tofu cubes in bowl & coat with 4 tablespoons tamari. Toss to combine & put on sprayed cookie sheet. Bake for 20 minutes.

Whisk together almond butter, the rest of the tamari, water/veggie broth & corn starch.

Put tofu, veggies & sauce in 9x13 baking pan. Bake for about 1 hour or until veggies are soft & sauce is thickened, stirring occasionally (about every 15 minutes). Sprinkle with slivered almonds.

CLASSIC NACHOS

This is from Better Homes & Gardens, and begins, “These five-ingredient nachos are a cinch to make for a large crowd. Bake a batch for your next party and serve with an array of topping options, like cilantro, jalapeno peppers, sour cream and salsa.”

Prep Time: 15 minutes; Bake Time: 20 minutes at 350°; Servings: 8

View this online here.

Ingredients

5 cups bite-sized tortilla chips (6 ounces)

1 pound ground beef

1 15 ounce can black beans or pinto beans, rinsed and drained

1 cup bottled chunky salsa

1 1/2 – 2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)

Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeño chile pepper, sour cream, and/or additional bottled chunky salsa)

Directions

Preheat oven to 350°F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.

In a large skillet cook ground beef over medium heat until brown. Drain off fat.

Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.

If desired, top with green onion, cilantro, jalapeño chile pepper, sour cream, and/or additional salsa.

Nutrition Facts Per Serving: 368 calories, (8 g saturated fat, 3 g polyunsaturated fat, 7 g monounsaturated fat), 61 mg cholesterol, 638 mg sodium, 26 g carbohydrates, 5 g fiber, 1 g sugar, 23 g protein.

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

CHICKEN PAPRIKASH

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.

This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.

Ingredients

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs

Kosher salt and freshly ground black pepper to taste

1 tablespoon neutral oil, like canola

3 tablespoons unsalted butter

1 large yellow or Spanish onion, peeled and diced

3 cloves garlic, peeled and minced

3 tablespoons Hungarian paprika, sweet or hot, or a combination

3 tablespoons all-purpose flour

1 cup canned crushed tomatoes or 1 large ripe tomato, chopped

1 cup chicken broth, homemade or, if not, low-sodium

1 pound egg noodles

3/4 cup sour cream

Preparation

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.

Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.

Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

EASY BREADED TOFU NUGGETS

This is from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “Fool your kids with a meat-free tofu chicken nugget dinner, reminiscent of the favorite finger food they love to dip in ketchup, barbecue sauce, or ranch dressing.

“In this recipe, extra-firm tofu is coated with a seasoned panko breadcrumb mixture. Then, just like chicken, it's baked or fried to a crispy, addicting perfection.

“If you're squeamish about cooking with tofu, try this nugget recipe before you shun it, as the flavors mimic the taste of real chicken. Just make sure to follow the directions carefully, taking care to press the tofu before cooking for better consistency and taste. Then, decide on a cooking medium—for all-out flavor, go fried or for a low-fat preparation, go baked. Whatever way you choose, tofu (not) chicken nuggets make a perfect snack or dinner for picky kids and vegan eaters alike.

“Like most tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to expel additional moisture so that it can absorb the seasonings for better flavor. It also helps the tofu retain its shape during the cooking process.”

Total: 70 mins; Prep: 45 mins; Cook: 25 mins; Yield: 4 servings

To view this online, click here.

Ingredients

1 block tofu (firm or extra-firm, well pressed)

1/3 cup soy milk (or another non-dairy milk substitute)

2 tablespoons mustard

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley (or Italian seasoning)

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup panko breadcrumbs

3 tablespoons high-heat vegetable oil (or coconut oil)

Directions

Note: while there are multiple steps to this recipe, these vegan nuggets are broken down into workable categories to help you better plan for preparation and baking.

Press the Tofu

Gather the ingredients.

Remove the tofu from its package.

Pat the block of tofu dry and place it in between two layers of paper towels.

Place a small cutting board (or flat-surfaced item) and a weight— like a pot or a brick—on top of the tofu.

Let the tofu sit for 30 minutes, replacing the paper towels when they become saturated.

Prep the Tofu

Once your tofu is pressed, slice it into 1-inch cubes or nuggets (about the size of a frozen chicken nugget).

In a wide, shallow bowl, whisk together the soy milk, mustard, nutritional yeast, and spices until smooth.

Place the panko breadcrumbs in a separate bowl.

Pan-Fry the Tofu

Heat the oil in a frying pan on medium-high heat.

Take one piece of tofu and dip it in the liquid mixture. Then carefully dip it in the breadcrumbs until well coated.

Add it to the pan and repeat the process.

Fry the pieces of tofu, turning them often, until golden brown on all sides.

Serve and enjoy!

Bake the Tofu

For a low-fat alternative cooking method, bake your tofu nuggets on a prepared baking sheet.

Preheat your oven to 350 F and then bake the tofu for 25 minutes, turning once, until golden brown.

Serve your vegetarian tofu nuggets with ketchup, barbecue sauce, or Sriracha hot sauce and enjoy.

Friday Recipes

Since it's Friday (yay!), today's offerings can help you through the weekend, and include Old-Fashioned Meatloaf and Crockpot Maple BBQ Chicken Sandwiches. Enjoy!

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.

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.”

Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 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)

Directions

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.

BUDGET-FRIENDLY PASTITSIO (GREEK LASAGNA)

This is from Diabetes Food Hub, and begins, “This version of Greek Lasagna is a great family meal that pairs well with a green salad topped with a little feta cheese and light Greek salad dressing.”

Prep Time: 30 minutes; Servings: 12; Serving Size: 1 slice

View this online at https://www.diabetesfoodhub.org/recipes/budget-friendly-pastitsio-greek-lasagna.html.

Ingredients

1 spray Nonstick cooking spray

1 medium onion (diced)

20 oz lean ground turkey (93% fat-free)

2 1/2 tsp ground cinnamon

1 tsp ground oregano

1/2 tsp salt (optional)

1/2 tsp black pepper

2 can tomato sauce (15 ounce, low-sodium)

1 tbsp fresh parsley (chopped)

1 lbs brown rice or quinoa penne pasta (or whole wheat penne pasta)

1 tbsp olive oil

2 tbsp whole wheat flour

2 cups skim milk

1/8 tsp ground nutmeg

1/3 cup Parmesan cheese (freshly grated)

1 egg

Time: 20 minutes; Servings: 8

Directions

Preheat the oven to 350 degrees F. Coat a 9x13-inch baking sheet with cooking spray. Set aside.

Add cooking spray to a large nonstick sauté pan. Sauté onions for 4-5 minutes or until translucent. Add in ground turkey and sauté for 8-10 minutes, or until turkey is cooked through.

Add cinnamon, oregano, salt (optional), ground black pepper, and tomato sauce. Stir to combine and bring to a simmer for 5-7 minutes or until just starting to thicken.

Stir in parsley and set aside.

Cook pasta according to package directions, omitting salt. Drain and stir immediately into turkey mixture. Pour the pasta and turkey mixture into the baking sheet and press down so it is evenly spread in the pan.

Add the olive oil to a small sauce pan over medium heat. Stir in flour and cook the flour for 1-2 minutes, taking care not to brown it. Stir constantly.

Slowly whisk in the skim milk and bring to a boil, whisking constantly. Whisk in the nutmeg and parmesan cheese.

In a small bowl, whisk the egg and then slowly whisk in the hot milk mixture to temper the egg. Add the rest of the milk mixture to the egg and then pour over the top of the pasta, spreading to coat the entire thing.

Bake on the middle rack of the oven for 30 minutes or until bubbly and top is golden brown.

COUSCOUS WITH MIXED VEGETABLES

This came from the infamous long-since-forgotten emailing list.

Ingredients

Couscous:

16 oz couscous

2 cups water

2 teaspoons oil or margarine

Salt & pepper

Aromatic broth:

1 onion, chopped

1/2 cup golden raisins

2 Tablespoons turmeric

1 Tablespoon sugar

1 Tablespoon coriander, ground

1 Tablespoon cumin

1 cinnamon stick

1 cup water

Salt & pepper to taste

Vegetables:

1/2 zucchini

1/2 yellow squash

1 turnip

1 carrot

1/8 cabbage

Directions

Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

SUMMER MINISTRONE SOUP

This comes from tbsp.com, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.”

Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/2 cup finely chopped onion

1/4 teaspoon salt

2 cloves garlic, finely chopped

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried oregano leaves

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)

1 medium zucchini, cut into 1/2-inch cubes

1 medium carrot, thinly sliced

1/2 cup fresh or frozen cut (1/2-inch) green beans

1/2 cup uncooked elbow macaroni

1 carton (32 oz) Progresso™ broth vegetable

Shredded Parmesan cheese, if desired

Directions

In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.

Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.

To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix broth and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.

Expert Tips

Lots of fun small pasta shapes are on your grocery store shelves. Try ditalini, orzo or small shells for a change of pace from elbow macaroni.

Canned chickpeas are a good substitute for the cannellini beans in this soup.