Taco Tuesday

It's time for another Taco Tuesday. Check out the Cheeseburger Tacos, the Chicken Chili Tacos, and the rest of today's yumminess. Enjoy!

CRISPY CHEDDAR CHICKEN TACOS

This is from Rick A. Martínez in The New York Times cooking enewsletter. For this recipe, Rick wrote, "These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra (crust) that is common both in taquerias in the northern half of Mexico and in the southwestern United States. In some taquerias, you can order a taco using only the costra as the shell without a tortilla. In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling."

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time:35 minutes; Yield: 8 tacos

To view this online, go to https://cooking.nytimes.com/recipes/1025276-crispy-cheddar-chicken-tacos.

Ingredients

1/2 medium red onion, thinly sliced (lengthwise, from root to stem end)

1 cup hot water (tap water is fine)

Salt

1/2 teaspoon dried oregano

3 tablespoons fresh lime juice

2 tablespoons fresh orange juice

2 cups shredded, cooked chicken, warmed

2 chipotles peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce

6 ounces medium Cheddar, Monterey jack or queso chihuahua, grated

8 (6-inch) corn tortillas

Sliced avocado, salsa and lime wedges, for serving

Preparation

Set an oven rack in the middle position; heat the oven to 375 degrees.

In a medium bowl, stir the onion, hot water and 1 teaspoon salt until the salt has dissolved. Let sit for 5 minutes. This will soften the onion and lessen any bitter or harsh flavors. Rinse the onion under cold water and drain. In the same bowl, toss the onion with the oregano, lime juice, orange juice and 1/2 teaspoon salt; reserve.

In a separate bowl, quickly toss together the chicken, peppers and adobo sauce, making sure the chicken is completely coated. Season with salt. Cover and keep warm.

Line a baking sheet with parchment paper or a silicone mat (do not use foil or the cheese might stick). Arrange cheese in 8 equal mounds on the prepared baking sheet. Spread each mound evenly to about 3 inches wide, and space at least 1 inch apart. Bake until the cheese is bubbly and deep golden brown in spots and around the edges, about 14 minutes. Remove from the oven and place 1 tortilla over each cheese crust and return to the oven to heat the tortillas, about 2 minutes.

Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa and a squeeze of lime.

CHICKEN CHILI TACOS

This is from The TODAY Show. Prep Time: 10 minutes; Servings: 4

To view this online, go to http://www.today.com/recipes/chicken-chili-tacos-t28111.

Ingredients

6 boneless, skinless chicken thighs

1 1/2 cups prepared pico de gallo or salsa

1/4 cup fresh lime juice (about 1 1/2 limes)

2 teaspoons cumin seeds, lightly toasted

2 cloves garlic. minced

1/4 cup chopped fresh cilantro

12 taco shells (crisp or soft/flour or corn)

Preparation

Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)

Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.

Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.

BUFFALO STYLE TACOS

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341

View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g

CHEESY CHICKEN TACOS

This is from Lindsay Funston on Delish. Total Time: 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 9 tacos.

Click here to view this online.

Ingredients

1 tbsp. vegetable oil

1 onion, chopped

1 tbsp. ground cumin

kosher salt

Freshly ground black pepper

2 c. Shredded chicken

1 can green chilis

1 c. Favorite Salsa

1 Can Refried Beans

9 hard taco shells

1-1/2 c. shredded pepperjack

Chopped fresh cilantro, for garnish

Directions

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.

In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.

Top all over with cheese.

Bake until cheese is melted, 10 minutes.

Garnish with cilantro and serve.

CHEESEBURGER TACOS

This is from Family Time, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”

Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredietns

1 pound lean lean beef

3/4 cup water

1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix

8 ounces pasteurized prepared cheese, cubed

2 tablespoons prepared yellow mustard

12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed

2 cups shredded lettuce

2 cups chopped tomato

1 cup sweet pickle relish

1 cup chopped onion

1 cup ORTEGA® Medium Taco Sauce

Directions

Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.

Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.

STEAK CARNITAS MEAT IN THE CROCKPOT

I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you . (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)

This recipe Serves 6-8.

Ingredients

For the spice rub:

1 T. chili powder

1 1/2 tsp cumin or smoked cumin

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper, or more to taste

1 tsp salt

1/2 tsp black pepper

2 lbs flank steak

1 yellow onion, chopped

1 green bell pepper, chopped

1 jalapeno, seeded and chopped

Serving Options:

Corn tortillas

Shredded lettuce

Grated cheese

Tomato

Sour cream

Salsa

Instructions

Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.

Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.

After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.

Serve on corn tortillas with your favorite topping.

Notes

Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.

Chicken

There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – there are hundreds of ways to have chicken.

As you probably guessed by now, today's post gives you six tasty ways to fix chicken, including Hawaiian Sheet Pan Chicken and Kung Pao Chicken. Enjoy!

ONE-POT CHICKEN AND POTATOES

This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.

To view this online, click here.

Ingredients

2 (1 pound) boneless, skinless chicken breasts

1 pound Yukon Gold or red potatoes, cut into 1-inch chunks

Kosher salt

2 cloves large garlic, thinly sliced

Freshly ground black pepper

1 medium shallot, thinly sliced

1 tablespoon unsalted butter

1 teaspoon minced fresh rosemary

1 tablespoon olive oil

1 teaspoon minced fresh sage

Parsley, for optional garnish

Rosemary sprigs, for optional garnish

Preparation

Preheat the oven to 375.

Pat the chicken breasts dry and sprinkle with salt and pepper.

Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.

Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.

Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.

Let the chicken rest for 5 minutes before serving.

KUNG PAO CHICKEN

This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

3 tablespoons peanut or vegetable oil

6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)

1-1/2 pounds chicken breast, cut into bite-sized pieces

2 cloves garlic, minced

1-1/2 teaspoons fresh ginger, minced

3/4 cup dry roasted peanuts

1 bunch green onions (about 6 green onions)

For the Marinade:

1-1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine or sherry

3/4 teaspoon cornstarch

For the Sauce:

1/4 cup black Chinese vinegar or dark balsamic vinegar

3 tablespoons soy sauce

1-1/2 tablespoons toasted sesame oil

3 tablespoons white sugar

2 tablespoons hoisin sauce

2 teaspoons cornstarch

Directions

Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.

Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.

Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.

Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.

EASY SHEET-PAN CHICKEN

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.

This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.

Ingredients

3 tablespoons whole-grain mustard

2 teaspoons chopped thyme leaves

2 garlic cloves, minced

1 tablespoon unsalted butter, softened

2 teaspoons Dijon mustard

3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry

2 teaspoons kosher salt

1 teaspoon black pepper

2/3 cup plain dried bread crumbs

Olive oil, for drizzling

Preparation

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.

Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.

Bake until chicken is golden and no longer pink, 35 to 40 minutes.

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.

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.

HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

Chicken - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with chicken.

There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – there are hundreds of ways to have chicken.

As you probably guessed by now, today's post gives you six tasty ways to fix chicken, including Kung Pao Chicken and No Peek Chicken. Enjoy!

ONE-POT CHICKEN AND POTATOES

This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.

To view this online, click here.

Ingredients

2 (1 pound) boneless, skinless chicken breasts

1 pound Yukon Gold or red potatoes, cut into 1-inch chunks

Kosher salt

2 cloves large garlic, thinly sliced

Freshly ground black pepper

1 medium shallot, thinly sliced

1 tablespoon unsalted butter

1 teaspoon minced fresh rosemary

1 tablespoon olive oil

1 teaspoon minced fresh sage

Parsley, for optional garnish

Rosemary sprigs, for optional garnish

Preparation

Preheat the oven to 375.

Pat the chicken breasts dry and sprinkle with salt and pepper.

Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.

Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.

Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.

Let the chicken rest for 5 minutes before serving.

CHICKEN IN WINE

This is one of my numerous inventions before I moved out on my own, and can be found in my e-cookbook, titled Off the Wall Cooking, which I'm currently updating.

Ingredients

2 onions, chopped

2-3 cloves garlic, minced

2 T butter

2-3 lb. chicken, cut up

1 tsp mustard

1/4 C red wine (see note)

1 tsp Worchester sauce

1/4 C milk or water

3 T honey

1/2-1 C cornmeal

3 1/2 C tomatoes

6 oz. can tomato paste

salt, pepper, spices to taste (note)

Directions

Brown onions and garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk and honey, then in cornmeal. Add to onions and garlic. Mix other ingredients and pour over chicken. Cover and simmer until done (about 45 minutes). Serve over brown rice.

Note: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, and ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.

KUNG PAO CHICKEN

This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

3 tablespoons peanut or vegetable oil

6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)

1 1/2 pounds chicken breast, cut into bite-sized pieces

2 cloves garlic, minced

1 1/2 teaspoons fresh ginger, minced

3/4 cup dry roasted peanuts

1 bunch green onions (about 6 green onions)

For the Marinade:

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine or sherry

3/4 teaspoon cornstarch

For the Sauce:

1/4 cup black Chinese vinegar or dark balsamic vinegar

3 tablespoons soy sauce

1 1/2 tablespoons toasted sesame oil

3 tablespoons white sugar

2 tablespoons hoisin sauce

2 teaspoons cornstarch

Directions

Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.

Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.

Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.

Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.

EASY SHEET-PAN CHICKEN

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.

This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.

Ingredients

3 tablespoons whole-grain mustard

2 teaspoons chopped thyme leaves

2 garlic cloves, minced

1 tablespoon unsalted butter, softened

2 teaspoons Dijon mustard

3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry

2 teaspoons kosher salt

1 teaspoon black pepper

2/3 cup plain dried bread crumbs

Olive oil, for drizzling

Preparation

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.

Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.

Bake until chicken is golden and no longer pink, 35 to 40 minutes.

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.

NO PEEK CHICKEN

This is from the infamous long-since-forgotten email lists.

4 skinless, boneless, chicken breasts

2 cans cream of chicken soup

1/2 package dry onion soup mix

1 cup milk or water

3/4 cup rice

Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!

Taco Tuesday

I love tacos, so I don't mind that it's time for another Taco Tuesday.

As strange as it might seem, I don't think I had too many tacos, if any, before moving to Florida in my late teens. My kids, on the other hand, had tacos all through their youth. Usually, they were in crisp taco shells with ground beef, shredded cheese, tomatoes, and, maybe, some lettuce, not much more.

While the ground beef/cheese/tomatoes/lettuce taco may still be what many people think of, there are so many ways to fix the humble taco. Here are six taco recipes, including Steak Tacos and Banana Chocolate Tacos. Do those have your attention? Great! Enjoy!

HOMEMADE TORTILLAS

This, as well as the next two recipes (Cocoa Black Bean Avocado Cream Tacos and Banana Chocolate Tacos), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”

Ingredients

2 cups masa harina (corn flour)

1/2 tsp. salt

1 1/2 cups warm tap water

Instructions

In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.

Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.

Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.

Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg

COCOA BLACK BEAN AVOCADO CREAM TACOS

This one begins, “Cocoa adds richness to this hunger smashing fiber-rich bean filling. As a giant cousin of the banana, plantain contains twice as much vitamin C to keep your blood pressure from boiling over. The creamy avocado sauce adds a dose of heart-healthy monounsaturated fat.”

Ingredients

2 tsp. canola or grapeseed oil

1 small yellow onion, diced

2 plum (Roma) tomatoes, seeded and diced

1 ripe plantain, lots of black spots on skin, peeled and diced

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

2 Tbsp. cocoa powder

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/3 cup chopped cilantro

1/4 cup fresh lime juice (from 1 large lime)

Kosher salt and freshly ground black pepper

1/2 cup sour cream

1/2 avocado

8 small corn tortillas

1 jarred roasted red bell pepper, thinly sliced

1/4 cup toasted pumpkin seeds (pepitas)

Instructions

Heat oil in a large skillet over medium heat. Add onion and cook until softened, 3 minutes. Add tomatoes, plantain, black beans, cocoa powder, chili powder, cumin, 1/4 cup water, and 1/2 tsp. salt and pepper; cook 3 minutes more. Stir in cilantro and 2 Tbsp. lime juice. Season to taste with salt and pepper and remove from heat.

Blend together sour cream, avocado, remaining 2 Tbsp. lime juice and a pinch of salt until smooth.

Top tortillas with beans, red pepper, avocado cream and pumpkin seeds. Serves 4.

Nutrition Information: Calories per serving: 408; Protein: 11 g; Carbs: 59 g; Fiber: 12 g; Sugar: 12 g; Total fat: 16 g; Saturated fat: 5 g; Sodium: 320 mg

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

BUFFALO TURKEY TACOS

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1341.shtml

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g

STEAK TACOS

This recipe begins, “Your slow cooker makes Mexican-style magic, turning flank steak fork-tender and infusing it with irresistible flavors for the best steak tacos you ever ate.”

http://www.diabeticconnect.com/diabetic-recipes/general/2664-steak-tacos

Ingredients

1 lb raw lean flank steak (I use semi-frozen steak)

1 packet Taco Seasoning Mix

1 medium onion

4 oz chopped green chilies

1/2 cup (or more) sliced bell pepper

6 Corn tortillas

Directions

Cut steaks in half; rub with taco seasoning. Place in a crock pot coated with nonstick cooking spray. Top with onion, bell pepper and chilies. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to crock pot; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.

Nutritional Facts: Servings 6; Yield 6 servings – 210 Calories; 9 g fat (48.1% calories from fat); 17 g Protein; 16 g Carbohydrate; 2 g Dietary Fiber; 39 mg Cholesterol; 186 mg Sodium.

CHICKEN CHILI TACOS

This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.

To view this online, click here.

Ingredients

6 boneless, skinless chicken thighs

1 1/2 cups prepared pico de gallo or salsa

1/4 cup fresh lime juice (about 1 1/2 limes)

2 teaspoons cumin seeds, lightly toasted

2 cloves garlic. minced

1/4 cup chopped fresh cilantro

12 taco shells (crisp or soft/flour or corn)

Preparation

Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)

Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.

Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.

STEAK TACOS

This recipe begins, “Your slow cooker makes Mexican-style magic, turning flank steak fork-tender and infusing it with irresistible flavors for the best steak tacos you ever ate.”

http://www.diabeticconnect.com/diabetic-recipes/general/2664-steak-tacos

Ingredients

1 lb raw lean flank steak (I use semi-frozen steak)

1 packet Taco Seasoning Mix

1 medium onion

4 oz chopped green chilies

1/2 cup (or more) sliced bell pepper

6 Corn tortillas

Directions

Cut steaks in half; rub with taco seasoning. Place in a crock pot coated with nonstick cooking spray. Top with onion, bell pepper and chilies. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to crock pot; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.

Nutritional Facts: Servings 6; Yield 6 servings – 210 Calories; 9 g fat (48.1% calories from fat); 17 g Protein; 16 g Carbohydrate; 2 g Dietary Fiber; 39 mg Cholesterol; 186 mg Sodium.

Taco Tuesday

If you love tacos as much as I do, you don't mind that it's time for another Taco Tuesday. Today's yummy offerings include Buffalo Turkey Tacos and Shrimp, Tomato, Corn, and Avocado Tacos. Enjoy!

HUEVOS RANCHEROS

I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.

This recipe begins, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”

Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes

This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.

Ingredients

3 tsp olive oil

1 med green bell pepper, chopped

1 med yellow onion, chopped

2 cloves garlic, chopped

1/2 tsp dried oregano

1/2 tsp ground cumin

1 can (14 oz) no-salt-added diced tomatoes with juice

2 Tbsp chopped chipotle pepper in adobo

1/4 c chopped cilantro + leaves for garnish

4 eggs

1 c canned black beans or pinto beans, drained and rinsed

4 whole wheat tortillas, warmed

Directions

Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.

Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.

Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium

QUINOA TACO MEAT

This comes from Wendy Polisi’s website, which is full of wonderful recipes. You really should check it out. Go ahead, I’ll wait…

Anyway, Wendy wrote, “Think vegetarian tacos mean sacrificing on taste? Think again! This Quinoa Taco Meat is so delicious that even meat eaters will love it! It is the best vegetarian taco meat substitute I have found.”

Prep Time: 15 mins; Cook Time: 15 mins; Total Time: 30 mins

To view this yummy taco recipe on Wendy’s site, click here.

Ingredients

1 teaspoon coconut oil

1 onion chopped fine

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon chipotle chili powder

1 teaspoon salt

3 tablespoons tomato paste

1 package Beyond Meat crumbles

1 1/2 cups cooked quinoa

3/4 cup vegetable broth

1 tablespoon apple cider vinegar

8 organic taco shells

For serving: lettuce tomatoes, avocado or guacamole, sour cream or Greek yogurt (dairy or non-dairy)

Instructions

Heat coconut oil in a large skillet over medium heat. Add onion, and cook until tender, about 8 to 10 minutes. Add garlic, chili powder, coriander, cumin, chipotle chili powder and salt and cook for one minute longer. Add tomato paste and stir for 1 minute. Add beyond meat crumbles and quinoa and cook for two minutes. Add in broth and apple cider vinegar. Cook for 5 to 7 minutes, until the liquid has partially cooked off.

Heat taco shells according to package directions and serve with lettuce, tomatoes, avocado or guacamole and sour cream or Greek yogurt.

BUFFALO TURKEY TACOS

Recipe Yield: Makes 8 servings

Source: Jennie-O

View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g

TACO CASSEROLE

This comes from Kraft Recipes, and begins, “Give your friends and family something to taco about with this quick and easy Taco Casserole recipe. Make this yummy Taco Casserole in under one hour.”

Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.

To view this online, click here.

Ingredients

1 lb. lean ground beef

2 green onions, sliced

1 clove garlic, minced

1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

1 can (15.5 oz.) kidney beans, undrained

1 can (8 oz.) tomato sauce

1 can (4.5 oz.) chopped green chiles, undrained

1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes

1 cup KRAFT Shredded Cheddar Cheese

Directions

Heat oven to 350°F.

Cook meat, onions, garlic and taco seasoning mix in large skillet sprayed with cooking spray on medium heat 10 min. or until meat is done, stirring frequently. Remove from heat.

Drain beans, reserving 1/4 cup of the liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chiles; mix well.

Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.

Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.

Kitchen Tips

Tip 1

Serving Suggestion

Serve topped with guacamole, BREAKSTONE'S or KNUDSEN Sour Cream, and/or additional sliced green onions.

Tip 2

Make Ahead

This delicious casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time as necessary until casserole is hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.

DESSERT TACOS

This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”

Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.

To view this online, click here.

Ingredients

1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding

1-1/4 cups cold milk

1 cup thawed COOL WHIP Whipped Topping

10 flour tortillas (4 inch)

2 Tbsp. butter, melted

1 Tbsp. sugar 1 tsp. ground cinnamon

1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)

1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Directions

Heat oven to 325°F.

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.

Refrigerate 1 hour.

Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)

Bake 18 to 20 min. or until lightly browned; cool completely (in pan).

Spoon pudding mixture into taco shells; top with fruit and coconut.

Kitchen Tips

Substitute

Prepare using JELL-O Vanilla Flavor Instant Pudding.

How to Toast the Coconut

Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.

Note

When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.

SHRIMP, TOMATO, CORN AND AVOCADO TACOS

This recipe is from Alex Guarnaschelli on the TODAY Show website, and begins, “While I always consider flavor the most important thing, texture in a good taco can be almost as critical. Avocado is almost always a must and I love shrimp as a companion. It's simply a matter of finding the balance of ingredients you like best.

“Technique tip: The best-tasting tacos are ones that have a mix of all the different flavors in the fillings in each bite. If you like spicy, add a dash of hot sauce or slivers of fresh jalapeño.

“Swap options: Make a vegetarian version of this taco by leaving out the shrimp. Or sub in roasted (sliced) steak or chicken in place of the shrimp. Don't like cilantro? Simply omit.”

Servings: 6-8

To view this online, go to https://www.today.com/recipes/shrimp-tomato-corn-avocado-tacos-recipe-t149013.

Ingredients

1 small hot house cucumber, peeled and sliced into 1/2-inch rounds

1 cup cherry tomatoes, halved

1 cup corn, fresh or frozen

Kosher salt

2 teaspoons sugar

2 tablespoons extra virgin olive oil

2 small cloves garlic, grated

2 large lemons, juiced

1 medium avocado, pitted and peeled

12 frozen medium cooked shrimp, thawed and cut into small pieces

8 sprigs cilantro, stemmed

6 to 8 small hard corn tortilla shells

Preparation

Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.

Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.

Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.

Taco Tuesday

It's time for another iconic Taco Tuesday. Today's offerings include Salsa-Guava Pot Roast Tacos and Shrimp, Tomato, Corn, and Avocado Tacos. (Doesn't that just get your attention?) Enjoy!

MOCHA DESSERT TACOS

I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.

This recipe begins, “These blueberry-pancake taco shells are made from whole wheat flour for extra heart-healthy magnesium (a mineral the typical American diet falls short on).”

Serves: 6; Prep Time: 5 minutes; Total Times: 25 minutes

This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.

Ingredients

4 oz dark chocolate, finely chopped

1 tsp instant espresso powder or coffee granules

2 medium bananas

3 large eggs

1 c blueberries

1/2 c whole wheat flour

2 tsp whole milk

1/2 tsp baking powder

1/4 tsp kosher salt

2 tsp canola oil

2 c berries (such as blueberries and raspberries)

Directions

Microwave chocolate in 15-second bursts in microwave-safe bowl, stirring intermittently, until melted. Stir in espresso powder until smooth.

Puree bananas, eggs, blueberries, flour, milk, baking powder, and salt in blender until smooth.

Heat 1 tsp oil in large nonstick skillet over medium. Dollop 1/4 cup batter into skillet (spread slightly) and cook until top is set, 2 to 3 minutes; flip and cook until golden on bottom, 2 minutes more. Repeat with remaining batter, adding remaining oil as needed.

Fold each pancake and fill with berries. Drizzle with chocolate-coffee sauce.

Per serving: 260 calories, 7 g protein, 36 g carb, 7 g fiber, 18 g sugars (9 g added sugars), 11 g fat, 4.5 g sat fat, 94 mg cholesterol, 163 mg sodium

SALSA-GUAVA POT ROAST TACOS

This recipe comes from Publix.

Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes

To view this recipe online, click here.

Ingredients

1 slow cooker liner (optional)

3 lb beef chuck roast

2 tablespoons reduced-sodium soy sauce

Large zip-top bag

1 large red onion, thinly sliced and divided

2 teaspoons fresh ginger, grated

1/2 cup fresh cilantro, coarsely chopped and divided

1 tablespoon olive oil

1 (15.5-oz) jar medium (or mild) salsa

1/2 cup guava jelly

16 small flour tortillas

1/2 cup cilantro-avocado dressing

Directions

Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.

Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.

Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.

QUINOA TACO MEAT

This comes from Wendy Polisi’s website, which is full of wonderful recipes. You really should check it out. Go ahead, I’ll wait…

Anyway, Wendy wrote, “Think vegetarian tacos mean sacrificing on taste? Think again! This Quinoa Taco Meat is so delicious that even meat eaters will love it! It is the best vegetarian taco meat substitute I have found.”

Prep Time: 15 mins; Cook Time: 15 mins; Total Time: 30 mins

To view this yummy taco recipe on Wendy’s site, click here.

Ingredients

1 teaspoon coconut oil

1 onion chopped fine

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon chipotle chili powder

1 teaspoon salt

3 tablespoons tomato paste

1 package Beyond Meat crumbles

1 1/2 cups cooked quinoa

3/4 cup vegetable broth

1 tablespoon apple cider vinegar

8 organic taco shells

i>For serving: lettuce tomatoes, avocado or guacamole, sour cream or Greek yogurt (dairy or non-dairy)

Instructions

Heat coconut oil in a large skillet over medium heat. Add onion, and cook until tender, about 8 to 10 minutes. Add garlic, chili powder, coriander, cumin, chipotle chili powder and salt and cook for one minute longer. Add tomato paste and stir for 1 minute. Add beyond meat crumbles and quinoa and cook for two minutes. Add in broth and apple cider vinegar. Cook for 5 to 7 minutes, until the liquid has partially cooked off.

Heat taco shells according to package directions and serve with lettuce, tomatoes, avocado or guacamole and sour cream or Greek yogurt.

TACO CASSEROLE

This comes from Kraft Recipes, and begins, “Give your friends and family something to taco about with this quick and easy Taco Casserole recipe. Make this yummy Taco Casserole in under one hour.”

Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.

To view this online, click here.

Ingredients

1 lb. lean ground beef

2 green onions, sliced

1 clove garlic, minced

1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

1 can (15.5 oz.) kidney beans, undrained

1 can (8 oz.) tomato sauce

1 can (4.5 oz.) chopped green chiles, undrained

1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes

1 cup KRAFT Shredded Cheddar Cheese

Directions

Heat oven to 350°F.

Cook meat, onions, garlic and taco seasoning mix in large skillet sprayed with cooking spray on medium heat 10 min. or until meat is done, stirring frequently. Remove from heat.

Drain beans, reserving 1/4 cup of the liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chiles; mix well.

Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.

Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.

Kitchen Tips

Tip 1

Serving Suggestion

Serve topped with guacamole, BREAKSTONE'S or KNUDSEN Sour Cream, and/or additional sliced green onions.

Tip 2

Make Ahead

This delicious casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time as necessary until casserole is hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.

TACO CHILI

This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.

Ingredients

2 cups soy crumbles

1/2 cup canned soybeans

15-oz. can corn, drained

2 (28-oz.) cans diced tomatoes

30-oz. can chili beans

1 medium onion, diced

1 medium green bell pepper, diced

2 pkgs. taco seasoning

1 1/2 tsp. chili powder

Preparation

In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.

Serve with low-fat shredded cheese and tortilla chips.

SHRIMP, TOMATO, CORN AND AVOCADO TACOS

This recipe is from Alex Guarnaschelli on the TODAY Show website, and begins, “While I always consider flavor the most important thing, texture in a good taco can be almost as critical. Avocado is almost always a must and I love shrimp as a companion. It's simply a matter of finding the balance of ingredients you like best.

“Technique tip: The best-tasting tacos are ones that have a mix of all the different flavors in the fillings in each bite. If you like spicy, add a dash of hot sauce or slivers of fresh jalapeño.

“Swap options: Make a vegetarian version of this taco by leaving out the shrimp. Or sub in roasted (sliced) steak or chicken in place of the shrimp. Don't like cilantro? Simply omit.”

Servings: 6-8

To view this online, go to https://www.today.com/recipes/shrimp-tomato-corn-avocado-tacos-recipe-t149013.

Ingredients

1 small hot house cucumber, peeled and sliced into 1/2-inch rounds

1 cup cherry tomatoes, halved

1 cup corn, fresh or frozen

Kosher salt

2 teaspoons sugar

2 tablespoons extra virgin olive oil

2 small cloves garlic, grated

2 large lemons, juiced

1 medium avocado, pitted and peeled

12 frozen medium cooked shrimp, thawed and cut into small pieces

8 sprigs cilantro, stemmed

6 to 8 small hard corn tortilla shells

Preparation

Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.

Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.

Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.

Taco Tuesday

It's Taco Tuesday. Here are six taco recipes to help you the day, including Superstuffed Steak Soft Taco and Shrimp, Tomato, Corn, and Avocado Tacos. Enjoy!

GREEK CHICKPEA TACOS

I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.

This recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”

Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes

This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.

Ingredients

1 can (15 oz) unsalted chickpeas, drained and rinsed

2 Tbsp fresh lemon juice

2 Tbsp olive oil

1 tsp dried oregano

4 whole wheat pitas (6" diameter), warmed

2 c mixed spring greens

1 large tomato, diced

1/2 small red onion, thinly sliced

1/4 c pitted kalamata olives, sliced

1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)

1 c plain Greek yogurt

2 Tbsp chopped fresh mint + leaves for garnish

1 clove garlic, minced

Directions

Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.

Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.

Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium

SUPERSTUFFED STEAK SOFT TACO

This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”

Serves one.

View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.

Ingredients

4 ounces top round steak

1 eight-inch-diameter low-carb flour tortilla

1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning

1/8 teaspoon garlic powder

Pinch of salt, or to taste

Olive-oil spray

2/3 cup finely shredded romaine lettuce

1/4 cup chopped tomato

1 ounce shredded Cabot's 75% light cheddar cheese

1 tablespoon red taco sauce

2 tablespoons fresh cilantro

Directions

Preheat the oven to 400°F.

Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.

Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.

Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.

Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.

Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.

The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g

CARNE ASADA TACOS

This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”

Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)

To view this online, click here.

Ingredients

1 1/2 teaspoons cumin seed

4 serrano chilies, halved (seeds removed for less heat)

2 cloves garlic

3 tablespoons vegetable oil, plus more for brushing the grill and scallions

2 tablespoons light brown sugar

Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving

Kosher salt and freshly ground black pepper

2 pounds skirt steak (halved, if needed, to fit on the grill)

2 bunches scallions

24 white corn tortillas

Guacamole, for serving

Pico de gallo, for serving

Directions

Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.

Prepare a grill for high heat.

Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.

Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.

JAMAICAN JERK TEMPEH TACOS

This comes from Brian Sanuels’ wonderful food blog, A Thought For Food. You really should check out both his food blog and photography site (the first link).

To read what Brian wrote about tempeh (something I really need to get more into), as well as to view this recipe on his site, click here.

Ingredients for jerk tempeh

8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).

1/2 small yellow onion, thinly sliced

2 garlic cloves, minced

1.5 tablespoons minced ginger

1.5 teaspoons cayenne

2 teaspoons onion powder

2 teaspoons cumin

2 teaspoons allspice

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1.5 teaspoons smoked paprika

2 tablespoons molasses

1/3 cup soy sauce

Juice of two limes

3 tablespoons olive oil

For the tacos

Soft corn or flour tortilla

Fennel bulb, white part thinly sliced

Radish, thinly sliced

Cilantro

Lime, cut into wedges

Directions

In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.

Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.

To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.

SHRIMP, TOMATO, CORN AND AVOCADO TACOS

This recipe is from Alex Guarnaschelli on the TODAY Show website, and begins, “While I always consider flavor the most important thing, texture in a good taco can be almost as critical. Avocado is almost always a must and I love shrimp as a companion. It's simply a matter of finding the balance of ingredients you like best.

“Technique tip: The best-tasting tacos are ones that have a mix of all the different flavors in the fillings in each bite. If you like spicy, add a dash of hot sauce or slivers of fresh jalapeño.

“Swap options: Make a vegetarian version of this taco by leaving out the shrimp. Or sub in roasted (sliced) steak or chicken in place of the shrimp. Don't like cilantro? Simply omit.”

Servings: 6-8

To view this online, go to https://www.today.com/recipes/shrimp-tomato-corn-avocado-tacos-recipe-t149013.

Ingredients

1 small hot house cucumber, peeled and sliced into 1/2-inch rounds

1 cup cherry tomatoes, halved

1 cup corn, fresh or frozen

Kosher salt

2 teaspoons sugar

2 tablespoons extra virgin olive oil

2 small cloves garlic, grated

2 large lemons, juiced

1 medium avocado, pitted and peeled

12 frozen medium cooked shrimp, thawed and cut into small pieces

8 sprigs cilantro, stemmed

6 to 8 small hard corn tortilla shells

Preparation

Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.

Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.

Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.

CHEESY TACO MEATLOAF

While this technically isn't a taco, in that you can't hold in in your hands while you eat, like most tacos, the name (and flavor and ingredients) made me want to include it here.

This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8

To view this online, click here.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Carne Asada Tacos and Shrimp, Tomato, Corn, and Avocado Tacos. Enjoy!

QUINOA TACO MEAT

This comes from Wendy Polisi’s website, which is full of wonderful recipes. You really should check it out. Go ahead, I’ll wait…

Anyway, Wendy wrote, “Think vegetarian tacos mean sacrificing on taste? Think again! This Quinoa Taco Meat is so delicious that even meat eaters will love it! It is the best vegetarian taco meat substitute I have found.”

Prep Time: 15 mins; Cook Time: 15 mins; Total Time: 30 mins

To view this yummy taco recipe on Wendy’s site, click here.

Ingredients

1 teaspoon coconut oil

1 onion chopped fine

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon chipotle chili powder

1 teaspoon salt

3 tablespoons tomato paste

1 package Beyond Meat crumbles

1 1/2 cups cooked quinoa

3/4 cup vegetable broth

1 tablespoon apple cider vinegar

8 organic taco shells

For serving: lettuce tomatoes, avocado or guacamole, sour cream or Greek yogurt (dairy or non-dairy)

Instructions

Heat coconut oil in a large skillet over medium heat. Add onion, and cook until tender, about 8 to 10 minutes. Add garlic, chili powder, coriander, cumin, chipotle chili powder and salt and cook for one minute longer. Add tomato paste and stir for 1 minute. Add beyond meat crumbles and quinoa and cook for two minutes. Add in broth and apple cider vinegar. Cook for 5 to 7 minutes, until the liquid has partially cooked off.

Heat taco shells according to package directions and serve with lettuce, tomatoes, avocado or guacamole and sour cream or Greek yogurt.

CARNE ASADA TACOS

This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”

Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)

To view this online, click here.

Ingredients

1 1/2 teaspoons cumin seed

4 serrano chilies, halved (seeds removed for less heat)

2 cloves garlic

3 tablespoons vegetable oil, plus more for brushing the grill and scallions

2 tablespoons light brown sugar

Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving

Kosher salt and freshly ground black pepper

2 pounds skirt steak (halved, if needed, to fit on the grill)

2 bunches scallions

24 white corn tortillas

Guacamole, for serving

Pico de gallo, for serving

Directions

Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.

Prepare a grill for high heat.

Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.

Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.

BUFFALO TURKEY TACOS

Recipe Yield: Makes 8 servings

Source: Jennie-O

View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g

TACO CHILI

This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.

Ingredients

2 cups soy crumbles

1/2 cup canned soybeans

15-oz. can corn, drained

2 (28-oz.) cans diced tomatoes

30-oz. can chili beans

1 medium onion, diced

1 medium green bell pepper, diced

2 pkgs. taco seasoning

1 1/2 tsp. chili powder

Preparation

In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.

Serve with low-fat shredded cheese and tortilla chips.

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

1/8 tsp. hot sauce, or more to taste

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g

SHRIMP, TOMATO, CORN AND AVOCADO TACOS

This recipe is from Alex Guarnaschelli on the TODAY Show website, and begins, “While I always consider flavor the most important thing, texture in a good taco can be almost as critical. Avocado is almost always a must and I love shrimp as a companion. It's simply a matter of finding the balance of ingredients you like best.

“Technique tip: The best-tasting tacos are ones that have a mix of all the different flavors in the fillings in each bite. If you like spicy, add a dash of hot sauce or slivers of fresh jalapeño.

“Swap options: Make a vegetarian version of this taco by leaving out the shrimp. Or sub in roasted (sliced) steak or chicken in place of the shrimp. Don't like cilantro? Simply omit.”

Servings: 6-8

To view this online, go to https://www.today.com/recipes/shrimp-tomato-corn-avocado-tacos-recipe-t149013.

Ingredients

1 small hot house cucumber, peeled and sliced into 1/2-inch rounds

1 cup cherry tomatoes, halved

1 cup corn, fresh or frozen

Kosher salt

2 teaspoons sugar

2 tablespoons extra virgin olive oil

2 small cloves garlic, grated

2 large lemons, juiced

1 medium avocado, pitted and peeled

12 frozen medium cooked shrimp, thawed and cut into small pieces

8 sprigs cilantro, stemmed

6 to 8 small hard corn tortilla shells

Preparation

Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.

Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.

Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.

Meatless Monday - Lasagna style

I love lasagna. I'm not sure what it is about it, but I do love the stuff.

For many people, the thought of lasagna without meat in it seems wrong. But these vegetarian lasagna recipes prove that you can have a very fulfilling lasagna without meat. Check out Al Roker's Vegetable Lasagna or the Roasted-Vegetable Lasagna, then give the others a try. Enjoy!

ASPARAGUS-PESTO LASAGNA

This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/

1/3 cup all-purpose flour

3 1/2 cups low-fat milk, divided

6 Tbs. pesto*, or more to taste

2 Tbs. grated Parmesan cheese, plus additional for garnish, optional

1 tsp. salt

1/4 tsp. ground black pepper

2 tsp. olive oil

1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces

1 clove garlic, minced (about 1 tsp.)

16 no-cook lasagna noodles (9 oz.)

2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.

Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.

Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.

Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.

nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g

QUICK AND EASY LASAGNA

Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.

My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.







16 ounce box of lasagna noodles

Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)

12-ounce package of Veggie Ground Crumbles (see note)

8-ounce package of Shredded Cheese (see note)

Taco seasoning pack (optional)

15-ounce can Manwich Sloppy Joe Sauce (optional)

Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.

While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.

As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.

To assemble:

Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.

Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.

Dig in!

Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.

With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.

With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.

HERBED TOFU LASAGNA WITH ZUCCHINI

This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.

2 14-oz. pkg. firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted

2 cloves garlic, peeled

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 tsp. sugar

1 Tbs. olive oil

4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz.)

Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan

ROASTED-VEGETABLE LASAGNA

This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”

This is from Diabetic Connect.

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.

Ingredients

Vegetables:

4 red bell peppers

1 teaspoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)

1 large onion, cut into 16 wedges

4 garlic cloves, minced

Cheese mixture:

2 cups 2% low-fat cottage cheese

1 1/2 cups (6 ounces) grated sharp provolone cheese

1/4 cup chopped fresh basil

1 teaspoon dried oregano

White sauce:

3 tablespoons all-purpose flour

1 1/2 cups 2% reduced-fat milk

2 tablespoons chopped fresh basil

1/4 teaspoon black pepper

Cooking spray

9 cooked lasagna noodles

2 cups spinach leaves, divided

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Fresh basil sprigs (optional)

Directions

Preheat broiler.

To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.

Preheat oven to 450°.

Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.

Decrease oven temperature to 375°.

To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.

To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.

Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.

Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.

Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg

ZUCCHINI LASAGNA

This recipe begins, “Substituting vegetables for white carbs not only adds nutrition, but flavor.”

This is from Diabetic Connect

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/7300-zucchini-lasagna

Ingredients

3 zucchinis

1 1/2 cups part-skim ricotta cheese

3/4 cup parmesan cheese

2 cups mozzarella cheese (divided)

1 tsp fresh oregano leaves (chopped, or 1 teaspoon dried oregano)

2 tsp chopped fresh thyme (or 1 teaspoon dried thyme)

1 tbsp fresh basil (chopped, or 1 teaspoon dried basil)

1 whole eggs

1 jar marinara sauce (sugar-free)

1/4 tsp salt

1/4 tsp pepper

Directions

Preheat the oven to 375 degrees F.

Using a mandolin or a knife, slice the zucchini lengthwise into 1/4-inch planks. Place zucchini on a baking sheet, drizzle with olive oil on front and back, then sprinkle with salt, pepper, and oregano. Roast for 20-25 minutes.

Combine in a mixing bowl the cottage cheese, parmesan, egg, and mozzarella.

Layer in a casserole pan, 1-inch marinara, 1/2 of zucchini slices, 1/2 of cheese mixture, then repeat layering being sure to end with cheese on top. NOTE: There may be marinara left over. If so, refrigerate for later use.

Cover the pan with foil, and bake for 3o minutes, or until cheese is melted and lasagna is heated through.

Remove the foil and cook for an additional 3-5 minutes. Garnish with fresh thyme leaves and basil if desired. Allow lasagna to rest for 5-10 minutes before serving.

Nutritional Facts: Servings: 6; Calories: 300; Total Fat: 15 g; Saturated Fat: 8 g; Potassium: 750 mg; Total Carbohydrate: 24 g; Dietary Fiber: 5 g; Protein: 18 g

AL ROKER’S VEGETABLE LASAGNA

This is from The Today Show’s Al Roker. The recipe begins, “This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner.”

Cook Time: 1 hour 10 minutes; Prep Time: 20 minutes; Yield: 1 lasagna

To view this online, click here.

Ingredients

Sauce

2 tablespoons olive oil

1 zucchini, medium dice

1 small yellow squash, medium dice

1 medium yellow onion, medium dice

1 medium red bell pepper, medium dice

Salt and pepper, to taste

4 cloves garlic, minced

4 cups marinara sauce

3 tablespoons chopped basil

1 pinch red pepper flakes

Lasagna

32 ounces whole milk ricotta cheese

2 eggs

1 pound dry lasagna noodles, cooked according to packaging

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella

Preparation

For the sauce:

Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.

For the lasagna:

While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.

In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.

Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.

Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.