Sunday Recipes - Labor Day Food

Since tomorrow is Labor Day, here are six more recipes to help you with your Labor Day cooking, including Grilled Steak Tacos With Cherry Tomato-Avocado Salsa and Peachy Kabobs. Enjoy!

GRILLED BARBECUE CHICKEN AND POTATO KABOBS

This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”

To view this online, click here.

Ingredients

8 (10-inch) bamboo or metal skewers

Slaw

1/4 cup apple cider vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

1 teaspoon ground black pepper

1/2 teaspoon salt

1/4 cup olive oil

1 package (14 oz) shredded tri-color coleslaw mix

1 unpeeled apple (Fuji or Gala), cut into matchstick pieces

Kabobs

1 lb baby red potatoes, quartered

1/2 cup water

1/4 cup olive oil

1 tablespoon barbecue seasoning

1 teaspoon salt

1/2 medium sweet onion, cut into 1-inch wedges (1 cup)

1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)

1/2 cup barbecue sauce

Directions

Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.

In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.

In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.

In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.

Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.

PEACHY KABOBS

Serves 8

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=815

Online version: http://diabeticgourmet.com/recipes/html/815.shtml

Ingredients

1/4 pound ham, cooked, cut into 3/4-inch cubes

1 banana, cut into 1/2-inch slices

1 8 1/4-oz can pineapple chunks, drained (reserve juice)

1/4 cup peach preserves

1 tablespoon pineapple juice

Directions

Drain pineapple chunks, reserving juice.Thread skewers evenly with ham, banana and pineapple.

In small bowl, stir together peach preserves and 1 tablespoon of reserved pineapple juice. Brush sauce over kabobs.

Nutritional Information Per Serving: Calories: 70; Protein: 3 g; Sodium: 190 mg; Cholesterol: 5 mg; Saturated Fat: 0 g; Carbohydrates: 15 g

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”

Yield: 8 servings

To view this online, click here.

Ingredients

For the Steak:

2 teaspoons kosher salt

2 1/2 teaspoons New Mexican or other mild chile powder

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cumin

1 large garlic clove, finely grated or minced

Finely grated zest of 1 lime (cut lime into wedges for serving)

2 1/2 pounds skirt steak (usually 2 steaks)

For the Salsa:

1 white onion, peeled and sliced into 1-inch-thick slices

2 large garlic cloves, unpeeled

2 jalapeños

1 quart cherry tomatoes, quartered

1 avocado, diced

1/4 cup chopped cilantro leaves and stems

2 teaspoons fresh lime juice, more to taste

3/4 teaspoon kosher salt, more to taste

Corn or flour tortillas, for serving

Sliced radishes, for serving

Mexican crema or sour cream, for serving (optional)

Preparation

Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.

Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.

Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.

Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.

To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

STONE FRUIT POUCHES

This is from Alton Brown on The Cooking Channel.

Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

2 cups crushed gingersnaps

4 apricots, pit removed and cut into eighths

4 plums, pit removed and cut into fourths

4 tablespoons unsalted butter

2 tablespoons plus 2 teaspoons sugar

Pinch salt

4 teaspoons lime zest

2 limes, juiced

4 teaspoons brandy

Directions

Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

GERMAN POTATO SALAD

This comes from Bobby Flay of The Food Network’s Boy Meets Grill.

Total Time: 35 minutes; Active Time: 15 minutes; Yield: 8 servings; Level: 8

To view this online, click here.

Ingredients

3 pounds new potatoes

1 yellow onion, quartered

1/2 pound bacon, diced

1 large red onion, diced

3/4 cup cider vinegar

1 tablespoon Dijon mustard

1/4 cup canola oil or olive oil

Salt and freshly ground pepper

8 green onions, thinly sliced

1/4 cup chopped fresh parsley leaves

Directions

Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Meatless Monday

It's time for another Meatless Monday. Here are six yummy vegetarian recipes to help get your week started off just right, including Vegetarian Curry and Banana-Blueberry-Soy Smoothie. Enjoy!

STRAWBERRY-KIWI SMOOTHIE

This recipe, as well as the next one (Banana-Blueberry-Soy Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This recipe begins, “Stay full and fight disease. This high-fiber smoothie recipe becomes even healthier when you use organic kiwis, which contain higher levels of heart-healthy polyphenols and vitamin C.”

Servings: 4

1 1/4 cups cold apple juice

1 ripe banana, sliced

1 kiwi fruit, sliced

5 frozen strawberries

1 1/2 tsp honey

Combine the juice, banana, kiwifruit, strawberries, and honey. Blend until smooth.

Nutrition Information: Calories (per serving): 87; Protein: 0.5 g; Carbs: 22 g; Fiber: 1.5 g; Sugar: 16.5 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 3.5 mg

BANANA-BLUEBERRY-SOY SMOOTHIE

This recipe begins, “Succulent, summer-ripe blueberries burst with flavor in this delicious smoothie. If you like, skip the sugar; the fruit makes it naturally sweet.”

Servings: 2

1 1/4 cup light soy milk

1/2 cup frozen loose-pack blueberries

1/2 frozen banana, sliced

2 tsp sugar

1 tsp pure vanilla extract

Combine 1 cup of the milk, the blueberries, banana, sugar or sweetener, and vanilla extract. Blend for 20 to 30 seconds, or until smooth. Add up to 1/4 cup more milk if a thinner smoothie is desired.

Nutrition Information: Calories: 125; Protein: 3 g; Carbs: 25 g; Fiber: 2 g; Sugar: 11 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 60 mg

VEGETARIAN CURRY

This is from Diabetic Connect.

View this online at http://www.diabeticconnect.com/diabetic-recipes/general/292-vegetarian-curry

Ingredients

3 potatoes chopped

1 cauliflower chopped

1 1/2 cup green peas

3 tomatoes chopped

3/4 tsp tumeric

1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp curry

1 cup of water

Directions

Place all ingredients in a crock pot or slow cooker. Cook on low for five to six hours.

Nutritional Facts:Servings: 3; calories 125; cholesterol 0 mg;sodium 23 mg;total carbs 26 g; dietary fiber 6 g; protein 5 g

BOILED POTATOES WITH BUTTER AMD MINT

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"

Yield: 3 to 4 servings; Time: 30 minutes.

This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.

Ingredients

1 pound small potatoes, like fingerlings or creamers, all about the same size

1 tablespoon flaky salt, like Maldon, or kosher salt

4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces

1 small garlic clove, finely grated or shaved

A 5-finger pinch of whole mint leaves, preferably black mint (see note)

1/2 lemon

Coarsely ground black pepper

Preparation

In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.

Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.

Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

RHUBARB CRISP

This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, "When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie."

Yield: 6 to 8 servings; Time: 1 hour.

This was featured in "Rhubarb Crisp That Stands Up to Pie" and can be viewe online here.

Ingredients

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan

2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)

1/4 cup white sugar

1 tablespoon orange or lemon juice

1 teaspoon orange or lemon zest

3/4 cup brown sugar

1/2 cup all-purpose flour

1/2 teaspoon cinnamon, or to taste

Pinch salt

1/2 cup rolled oats

1/2 cup pecans

Preparation

Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.

Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

Sunday, Labor Day Weekend

Since tomorrow is Labor Day, here are six more recipes to help you with your Labor Day cooking, including Grilled Steak Tacos With Cherry Tomato-Avocado Salsa and Peachy Kabobs. Enjoy!

GRILLED BARBECUE CHICKEN AND POTATO KABOBS

This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”

To view this online, click here.

Ingredients

8 (10-inch) bamboo or metal skewers

Slaw

1/4 cup apple cider vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

1 teaspoon ground black pepper

1/2 teaspoon salt

1/4 cup olive oil

1 package (14 oz) shredded tri-color coleslaw mix

1 unpeeled apple (Fuji or Gala), cut into matchstick pieces

Kabobs

1 lb baby red potatoes, quartered

1/2 cup water

1/4 cup olive oil

1 tablespoon barbecue seasoning

1 teaspoon salt

1/2 medium sweet onion, cut into 1-inch wedges (1 cup)

1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)

1/2 cup barbecue sauce

Directions

Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.

In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.

In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.

In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.

Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.

PEACHY KABOBS

Serves 8

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=815

Online version: http://diabeticgourmet.com/recipes/html/815.shtml

Ingredients

1/4 pound ham, cooked, cut into 3/4-inch cubes

1 banana, cut into 1/2-inch slices

1 8 1/4-oz can pineapple chunks, drained (reserve juice)

1/4 cup peach preserves

1 tablespoon pineapple juice

Directions

Drain pineapple chunks, reserving juice.Thread skewers evenly with ham, banana and pineapple.

In small bowl, stir together peach preserves and 1 tablespoon of reserved pineapple juice. Brush sauce over kabobs.

Nutritional Information Per Serving: Calories: 70; Protein: 3 g; Sodium: 190 mg; Cholesterol: 5 mg; Saturated Fat: 0 g; Carbohydrates: 15 g

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”

Yield: 8 servings

To view this online, click here.

Ingredients

For the Steak:

2 teaspoons kosher salt

2 1/2 teaspoons New Mexican or other mild chile powder

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cumin

1 large garlic clove, finely grated or minced

Finely grated zest of 1 lime (cut lime into wedges for serving)

2 1/2 pounds skirt steak (usually 2 steaks)

For the Salsa:

1 white onion, peeled and sliced into 1-inch-thick slices

2 large garlic cloves, unpeeled

2 jalapeños

1 quart cherry tomatoes, quartered

1 avocado, diced

1/4 cup chopped cilantro leaves and stems

2 teaspoons fresh lime juice, more to taste

3/4 teaspoon kosher salt, more to taste

Corn or flour tortillas, for serving

Sliced radishes, for serving

Mexican crema or sour cream, for serving (optional)

Preparation

Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.

Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.

Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.

Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.

To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

STONE FRUIT POUCHES

This is from Alton Brown on The Cooking Channel.

Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

2 cups crushed gingersnaps

4 apricots, pit removed and cut into eighths

4 plums, pit removed and cut into fourths

4 tablespoons unsalted butter

2 tablespoons plus 2 teaspoons sugar

Pinch salt

4 teaspoons lime zest

2 limes, juiced

4 teaspoons brandy

Directions

Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

GERMAN POTATO SALAD

This comes from Bobby Flay of The Food Network’s Boy Meets Grill.

Total Time: 35 minutes; Active Time: 15 minutes; Yield: 8 servings; Level: 8

To view this online, click here.

Ingredients

3 pounds new potatoes

1 yellow onion, quartered

1/2 pound bacon, diced

1 large red onion, diced

3/4 cup cider vinegar

1 tablespoon Dijon mustard

1/4 cup canola oil or olive oil

Salt and freshly ground pepper

8 green onions, thinly sliced

1/4 cup chopped fresh parsley leaves

Directions

Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Meatless Monday

It's time for another Meatless Monday. Here are six yummy vegetarian recipes to help get your week started off just right, including Vegetarian Curry and Banana-Blueberry-Soy Smoothie. Enjoy!

STRAWBERRY-KIWI SMOOTHIE

This recipe, as well as the next one (Banana-Blueberry-Soy Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This recipe begins, “Stay full and fight disease. This high-fiber smoothie recipe becomes even healthier when you use organic kiwis, which contain higher levels of heart-healthy polyphenols and vitamin C.”

Servings: 4

1 1/4 cups cold apple juice

1 ripe banana, sliced

1 kiwi fruit, sliced

5 frozen strawberries

1 1/2 tsp honey

Combine the juice, banana, kiwifruit, strawberries, and honey. Blend until smooth.

Nutrition Information: Calories (per serving): 87; Protein: 0.5 g; Carbs: 22 g; Fiber: 1.5 g; Sugar: 16.5 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 3.5 mg

BANANA-BLUEBERRY-SOY SMOOTHIE

This recipe begins, “Succulent, summer-ripe blueberries burst with flavor in this delicious smoothie. If you like, skip the sugar; the fruit makes it naturally sweet.”

Servings: 2

1 1/4 cup light soy milk

1/2 cup frozen loose-pack blueberries

1/2 frozen banana, sliced

2 tsp sugar

1 tsp pure vanilla extract

Combine 1 cup of the milk, the blueberries, banana, sugar or sweetener, and vanilla extract. Blend for 20 to 30 seconds, or until smooth. Add up to 1/4 cup more milk if a thinner smoothie is desired.

Nutrition Information: Calories: 125; Protein: 3 g; Carbs: 25 g; Fiber: 2 g; Sugar: 11 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 60 mg

VEGETARIAN CURRY

This is from Diabetic Connect.

View this online at http://www.diabeticconnect.com/diabetic-recipes/general/292-vegetarian-curry

Ingredients

3 potatoes chopped

1 cauliflower chopped

1 1/2 cup green peas

3 tomatoes chopped

3/4 tsp tumeric

1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp curry

1 cup of water

Directions

Place all ingredients in a crock pot or slow cooker. Cook on low for five to six hours.

Nutritional Facts:Servings: 3; calories 125; cholesterol 0 mg;sodium 23 mg;total carbs 26 g; dietary fiber 6 g; protein 5 g

BOILED POTATOES WITH BUTTER AMD MINT

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"

Yield: 3 to 4 servings; Time: 30 minutes.

This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.

Ingredients

1 pound small potatoes, like fingerlings or creamers, all about the same size

1 tablespoon flaky salt, like Maldon, or kosher salt

4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces

1 small garlic clove, finely grated or shaved

A 5-finger pinch of whole mint leaves, preferably black mint (see note)

1/2 lemon

Coarsely ground black pepper

Preparation

In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.

Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.

Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

RHUBARB CRISP

This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, "When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie."

Yield: 6 to 8 servings; Time: 1 hour.

This was featured in "Rhubarb Crisp That Stands Up to Pie" and can be viewe online here.

Ingredients

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan

2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)

1/4 cup white sugar

1 tablespoon orange or lemon juice

1 teaspoon orange or lemon zest

3/4 cup brown sugar

1/2 cup all-purpose flour

1/2 teaspoon cinnamon, or to taste

Pinch salt

1/2 cup rolled oats

1/2 cup pecans

Preparation

Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.

Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

Sunday, Labor Day Weekend

Since tomorrow is Labor Day, here are six more recipes to help you with your Labor Day cooking, including Grilled Steak Tacos With Cherry Tomato-Avocado Salsa and Peachy Kabobs. Enjoy!

GRILLED BARBECUE CHICKEN AND POTATO KABOBS

This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”

To view this online, click here.

Ingredients

8 (10-inch) bamboo or metal skewers

Slaw

1/4 cup apple cider vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

1 teaspoon ground black pepper

1/2 teaspoon salt

1/4 cup olive oil

1 package (14 oz) shredded tri-color coleslaw mix

1 unpeeled apple (Fuji or Gala), cut into matchstick pieces

Kabobs

1 lb baby red potatoes, quartered

1/2 cup water

1/4 cup olive oil

1 tablespoon barbecue seasoning

1 teaspoon salt

1/2 medium sweet onion, cut into 1-inch wedges (1 cup)

1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)

1/2 cup barbecue sauce

Directions

Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.

In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.

In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.

In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.

Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.

PEACHY KABOBS

Serves 8

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=815

Online version: http://diabeticgourmet.com/recipes/html/815.shtml

Ingredients

1/4 pound ham, cooked, cut into 3/4-inch cubes

1 banana, cut into 1/2-inch slices

1 8 1/4-oz can pineapple chunks, drained (reserve juice)

1/4 cup peach preserves

1 tablespoon pineapple juice

Directions

Drain pineapple chunks, reserving juice.Thread skewers evenly with ham, banana and pineapple.

In small bowl, stir together peach preserves and 1 tablespoon of reserved pineapple juice. Brush sauce over kabobs.

Nutritional Information Per Serving: Calories: 70; Protein: 3 g; Sodium: 190 mg; Cholesterol: 5 mg; Saturated Fat: 0 g; Carbohydrates: 15 g

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”

Yield: 8 servings

To view this online, click here.

Ingredients

For the Steak:

2 teaspoons kosher salt

2 1/2 teaspoons New Mexican or other mild chile powder

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cumin

1 large garlic clove, finely grated or minced

Finely grated zest of 1 lime (cut lime into wedges for serving)

2 1/2 pounds skirt steak (usually 2 steaks)

For the Salsa:

1 white onion, peeled and sliced into 1-inch-thick slices

2 large garlic cloves, unpeeled

2 jalapeños

1 quart cherry tomatoes, quartered

1 avocado, diced

1/4 cup chopped cilantro leaves and stems

2 teaspoons fresh lime juice, more to taste

3/4 teaspoon kosher salt, more to taste

Corn or flour tortillas, for serving

Sliced radishes, for serving

Mexican crema or sour cream, for serving (optional)

Preparation

Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.

Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.

Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.

Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.

To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

STONE FRUIT POUCHES

This is from Alton Brown on The Cooking Channel.

Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

2 cups crushed gingersnaps

4 apricots, pit removed and cut into eighths

4 plums, pit removed and cut into fourths

4 tablespoons unsalted butter

2 tablespoons plus 2 teaspoons sugar

Pinch salt

4 teaspoons lime zest

2 limes, juiced

4 teaspoons brandy

Directions

Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

GERMAN POTATO SALAD

This comes from Bobby Flay of The Food Network’s Boy Meets Grill.

Total Time: 35 minutes; Active Time: 15 minutes; Yield: 8 servings; Level: 8

To view this online, click here.

Ingredients

3 pounds new potatoes

1 yellow onion, quartered

1/2 pound bacon, diced

1 large red onion, diced

3/4 cup cider vinegar

1 tablespoon Dijon mustard

1/4 cup canola oil or olive oil

Salt and freshly ground pepper

8 green onions, thinly sliced

1/4 cup chopped fresh parsley leaves

Directions

Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Labor Day Weekend - Cook Out!

Since tomorrow is Labor Day, here are six more recipes to help you with your Labor Day cooking, including Grilled Steak Tacos With Cherry Tomato-Avocado Salsa and Peachy Kabobs. Enjoy!

GRILLED BARBECUE CHICKEN AND POTATO KABOBS

This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”

To view this online, click here.

Ingredients

8 (10-inch) bamboo or metal skewers

Slaw

1/4 cup apple cider vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

1 teaspoon ground black pepper

1/2 teaspoon salt

1/4 cup olive oil

1 package (14 oz) shredded tri-color coleslaw mix

1 unpeeled apple (Fuji or Gala), cut into matchstick pieces

Kabobs

1 lb baby red potatoes, quartered

1/2 cup water

1/4 cup olive oil

1 tablespoon barbecue seasoning

1 teaspoon salt

1/2 medium sweet onion, cut into 1-inch wedges (1 cup)

1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)

1/2 cup barbecue sauce

Directions

Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.

In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.

In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.

In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.

Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.

PEACHY KABOBS

Serves 8

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=815

Online version: http://diabeticgourmet.com/recipes/html/815.shtml

Ingredients

1/4 pound ham, cooked, cut into 3/4-inch cubes

1 banana, cut into 1/2-inch slices

1 8 1/4-oz can pineapple chunks, drained (reserve juice)

1/4 cup peach preserves

1 tablespoon pineapple juice

Directions

Drain pineapple chunks, reserving juice.Thread skewers evenly with ham, banana and pineapple.

In small bowl, stir together peach preserves and 1 tablespoon of reserved pineapple juice. Brush sauce over kabobs.

Nutritional Information Per Serving: Calories: 70; Protein: 3 g; Sodium: 190 mg; Cholesterol: 5 mg; Saturated Fat: 0 g; Carbohydrates: 15 g

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”

Yield: 8 servings

To view this online, click here.

Ingredients

For the Steak:

2 teaspoons kosher salt

2 1/2 teaspoons New Mexican or other mild chile powder

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cumin

1 large garlic clove, finely grated or minced

Finely grated zest of 1 lime (cut lime into wedges for serving)

2 1/2 pounds skirt steak (usually 2 steaks)

For the Salsa:

1 white onion, peeled and sliced into 1-inch-thick slices

2 large garlic cloves, unpeeled

2 jalapeños

1 quart cherry tomatoes, quartered

1 avocado, diced

1/4 cup chopped cilantro leaves and stems

2 teaspoons fresh lime juice, more to taste

3/4 teaspoon kosher salt, more to taste

Corn or flour tortillas, for serving

Sliced radishes, for serving

Mexican crema or sour cream, for serving (optional)

Preparation

Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.

Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.

Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.

Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.

To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

STONE FRUIT POUCHES

This is from Alton Brown on The Cooking Channel.

Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

2 cups crushed gingersnaps

4 apricots, pit removed and cut into eighths

4 plums, pit removed and cut into fourths

4 tablespoons unsalted butter

2 tablespoons plus 2 teaspoons sugar

Pinch salt

4 teaspoons lime zest

2 limes, juiced

4 teaspoons brandy

Directions

Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

GERMAN POTATO SALAD

This comes from Bobby Flay of The Food Network’s Boy Meets Grill.

Total Time: 35 minutes; Active Time: 15 minutes; Yield: 8 servings; Level: 8

To view this online, click here.

Ingredients

3 pounds new potatoes

1 yellow onion, quartered

1/2 pound bacon, diced

1 large red onion, diced

3/4 cup cider vinegar

1 tablespoon Dijon mustard

1/4 cup canola oil or olive oil

Salt and freshly ground pepper

8 green onions, thinly sliced

1/4 cup chopped fresh parsley leaves

Directions

Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Wednesday Recipes

Here are six yummy recipes to help you through a hot summer day (or anytime, really), including German Potato Salad and Cheesy Taco Noodles. Enjoy!

LIZARD LOUNGE TEA

My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.

This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.

This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.

1/2 gallon apple cider

4 – 5 herbal tea bags

Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.

SPICE TEA

I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!

This can also be found in my e-cookbook, Off the Wall Cooking.

8 oz loose tea

3 orange rinds/peels

1 1/2-2 sticks cinnamon

2 T chopped cloves

Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.

I'll post some single-serving drinks in a later post. In the meantime, enjoy!

CHEESY TACO NOODLES

This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”

To view this online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1/2 large white onion, chopped

1/2 jalapeño, minced

salt for seasoning

1 lb. ground beef

2 tbsp. Taco Seasoning

12 oz. No Yolks® Extra Broad Noodles

1 (15-oz.) can fire-roasted diced tomatoes

3 1/2 c. low-sodium chicken broth

1/4 c. heavy cream

1 1/2 c. shredded Cheddar

1 1/2 c. Shredded Monterey Jack

Chopped fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.

Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.

Remove from heat and add both cheeses and toss to coat.

Garnish with cilantro and serve.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

KID FRIENDLY PASTA SALAD

This is from Ree Drummond of The Food Network’s The Pioneer Woman.

Total Time: 35 minutes; Active: 15 minutes; Yield: 8 servings; Level: Easy.

To view this online, click here.

Ingredients

12 ounces fun-shaped pasta, such as radiatore

8 slices thin bacon

1/2 cup mayonnaise

1/2 cup whole milk

4 tablespoons white vinegar

1/2 teaspoon salt

Dash sugar, optional

10 ounces grape tomatoes (yellow and red), halved lengthwise

1/2 pound Cheddar, cut into small cubes

3 green onions, thinly sliced

Ground black pepper

24 whole basil leaves, chiffonade

Directions

Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.

Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.

For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.

Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.

Stir in the basil at the end.

GERMAN POTATO SALAD

This comes from Bobby Flay of The Food Network’s Boy Meets Grill.

Total Time: 35 minutes; Active Time: 15 minutes; Yield: 8 servings; Level: 8

To view this online, click here.

Ingredients

3 pounds new potatoes

1 yellow onion, quartered

1/2 pound bacon, diced

1 large red onion, diced

3/4 cup cider vinegar

1 tablespoon Dijon mustard

1/4 cup canola oil or olive oil

Salt and freshly ground pepper

8 green onions, thinly sliced

1/4 cup chopped fresh parsley leaves

Directions

Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Mexican - Double-Post Thursday

Besides beging Diabetic Thursday, it's also Double-Post Thursday. Here are six Mexican recipes to help you through the day, including Easy Mexican Rice and Tex-Mex Chicken & Rice Bake. Enjoy!

MONTEREY CHICKEN FAJITAS

This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”

Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

4 skinless, boneless chicken breast half (about 1 pound), cut into strips

1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)

1 medium onion, sliced (about 1/2 cup)

1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup Pace® Chunky Salsa

8 flour tortillas (8-inch), warmed

1 cup shredded Monterey Jack cheese (about 4 ounces)

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.

Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

BUSH’S® BEST BLACK BEAN SALSA

This comes from Bush’s® Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”

Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*

1 can (8 oz) shoepeg corn, drained

1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)

1 can (10 oz) Ro-tel diced tomatoes

8 oz Italian dressing

1 medium onion, chopped

1 medium jalapeno, chopped

Directions

Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.

TEX-MEX CHICKEN & RICE BAKE

This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”

Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes

To view this online, click here.

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup Pace® Picante Sauce

1/2 cup water

1 cup whole kernel corn

3/4 cup uncooked regular long-grain white rice

4 skinless, boneless chicken breast half (about 1 pound)

paprika

1/2 cup shredded Cheddar cheese

Directions

Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.

Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.

TAMALE PIE WITH CHEESE CORNMEAL TOPPING

This is from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This spicy tamale pie is a classic combination of seasoned ground beef, tomatoes and corn with a cheesy cornmeal topping. The casserole is seasoned with onion, bell pepper, garlic, chili powder and ripe olives.

“The casserole is enough for 6 hearty servings. Add a side salad or beans to the dish or serve it with this easy Mexican rice.”

Total Time: 60 mins; Prep: 20 mins, Cook: 40 mins; Yield: 6 to 8 Servings

To view this online, click here.

Ingredients

1 1/2 pounds lean ground beef

3 tablespoons olive oil

1 large onion, chopped

1 clove garlic, minced

1/2 cup chopped bell pepper

2 cans (14.5 ounces each) diced tomatoes

1 can (11 to 15 ounces) whole kernel corn, drained

2 1/2 teaspoons salt

1 1/2 teaspoons chili powder

1/4 teaspoon pepper

1/2 cup yellow cornmeal

1 cup water

1/2 cup sliced ripe olives

Topping:

1 1/2 cups milk

1 teaspoon salt

2 tablespoons butter

1/2 cup yellow cornmeal

1 cup shredded Cheddar cheese

2 eggs, lightly beaten

Directions

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring, until the beef is no longer pink.

Add the chopped onion, garlic and bell pepper; cook for 2 minutes, or until just tender.

Pour off excess fat.

Stir the tomatoes, corn and seasonings into the ground beef mixture and simmer for about 5 minutes longer.

Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes.

Add the sliced olives and pour the mixture into a lightly greased, shallow 2 1/2-quart or 9-by-13-by-2-inch baking pan. Set aside while you make the topping.

Heat the oven to 375 F.

In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring until thickened.

Remove from heat; stir in cheese and beaten eggs.

Pour the topping around the edge of casserole.

Bake in the preheated oven for 20 to 25 minutes.

EASY MEXICAN RICE

This also comes from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This is a tasty and quick rice to make to go with burritos or fajitas. Use packaged ‘ready’ rice to make this even faster.” Total Time: 10 minutes; Prep: 5 minutes; 5 minutes; Yield: Serves 4.

To view this online, click here.

Ingredients

3 green onions, thinly sliced

1 tablespoon vegetable oil

1 clove garlic, finely minced

2 cups cooked rice

1/2 cup diced tomatoes

1/3 cup tomato sauce, or to taste

Directions

In a saucepan or skillet over medium-low heat, cook the green onions for 1 minute.

Add garlic and cook for about 1 minute longer.

Stir in the rice, tomatoes, tomato sauce, and seasoning mix. Heat through.

Sunday Recipes - Leading Up To The Fourth

I usually don't post on Sundays, but since Tuesday is the Fourth of July, I wanted to get a few more recipes in here to help you with your holiday meal, including Grilled Margherita Pizza and Chicken Spaghetti. Enjoy!

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

CHICKEN SPAGHETTI

Is it a chicken dish? Spaghetti? Both! This yummy recipes is from Ree Drummond of The Food Network’s The Pioneer Woman, and begins, “With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.”

Total: 1 hr 40 min; Active: 20 min; Yield: 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.

Ingredients

1 whole raw chicken, cut into 8 pieces

1 pound thin spaghetti, broken into 2-inch pieces

2 1/2 cups shredded sharp Cheddar

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

1 teaspoon seasoned salt

1/8 to 1/4 teaspoon cayenne pepper

Two 10 3/4-ounce cans cream of mushroom soup

1 medium onion, finely diced

Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.

Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

GREEN TEA, BLUEBERRY, AND BANANA SMOOTHIE

This recipe and the next (Very Berry Breakfast Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This recipes begins, “Antioxidant-rich green tea makes this healthy smoothie a nutritional powerhouse.”

Servings: 1

3 Tbsp water

1 green tea bag

2 tsp honey

1 1/2 cups frozen blueberries

1/2 medium banana

3/4 cups vanilla soy milk

Boil water and pour in a small bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.

Combine berries, banana, and milk in a blender with ice crushing ability.

Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve.

Nutrition Information: Calories: 269; Protein: 3.5 g; Carbs: 63 g; Fiber: 8 g; Sugar: 38.5 g; Total fat: 2.5 g; Saturated fat: 0.2 g; Sodium: 52 mg

VERY BERRY BREAKFAST SMOOTHIE

This begins, “Start your day off with a bang with this fruit-packed smoothie recipe.”

Servings: 2

1 cup frozen unsweetened raspberries

3/4 cup chilled unsweetened almond or rice milk

1/4 cup frozen pitted unsweetened cherries or raspberries

1 1/2 Tbsp honey

2 tsp finely grated fresh ginger

1 tsp ground flaxseed

2 tsp fresh lemon juice

Combine all ingredients in blender, adding lemon juice to taste. Puree until smooth. Pour into 2 chilled glasses.

Nutrition Information: Calories: 112; Protein: 1 g; Carbs: 25.5 g; Fiber: 3 g; Sugar: 20 g; Total fat: 1.5 g; Saturated fat: 0 g; Sodium: 56 mg

STRAWBERRY CHICKEN SALAD

This recipe was found in an article on Prevention's website, titled “20 Scrumptious Strawberry Recipes.” Click here to see the article and all twelve recipes.

SERVINGS: 4

2 tbsp olive oil

1 tbsp vinegar

3/4 lb cubed cooked chicken breast

2 C strawberries, quartered

1 C tender watercress leaves

1/8 tsp salt

1/8 tsp pepper

Whisk together olive oil and vinegar in medium bowl.

Add chicken, strawberries, watercress leaves, salt, and pepper. Toss gently.

NUTRITION (per serving): 228 cal, 27 g pro, 7 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 286 mg sodium

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.