Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Three-Cheese Beef Pasta Shells and California Turkey Chili. Enjoy!
THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP
This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."
To read the entire recipe intro from Sara, as well as view this online, click here.
Recipe adapted from The Pioneer Woman. Serves 6.
Ingredients
2 tablespoons olive oil
4 medium carrots, peeled and sliced
4 stalks celery, sliced
1 small yellow onion, diced
3 cloves garlic, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
3 quarts low-sodium chicken broth
3 1/2 cups shredded rotisserie chicken
1 (20-ounce) package refrigerated cheese tortellini
1/4 cup fresh lemon juice (from 1 lemon)
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Optional: Parmesan rind
Directions
Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.
Pour in broth and bring to a boil.
Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.
Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.
Tips
Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.
CALIFORNIA TURKEY CHILI
This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.
Ingredients
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1-1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
Simplest Quinoa and Pine Nut Pilaf:
1 1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts
Directions
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
Simplest Quinoa and Pine Nut Pilaf:
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
Mix the cilantro and pine nuts into the quinoa.
THREE-CHEESE BEEF PASTA SHELLS
This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."
Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8
To view this online, click here.
Ingredients
24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1-1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE
This is from Betty Crocker, and begins, "Frozen broccoli provides a simple addition to this impossibly easy chicken pie – a cheesy flavorful dinner!"
Prep Time: 10 minutes; Total Time: 55 minutes; Servings: 7
To view this online, click here.
Ingredients
2 cups Frozen Broccoli Cuts, thawed, drained
1-1/2 cups shredded Cheddar cheese (6 oz)
1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
Instructions
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
FETTUCCINE ALFREDO
This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
Ingredients
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Directions
Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.
Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles.
BAKED SPAGHETTI
This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."
Time: 1-1/2 hours, plus cooling; Yield: 8 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Unsalted butter, for greasing the pan
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
2 tablespoons olive oil
1 large yellow onion, chopped
2 tablespoons minced garlic (about 5 cloves)
2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried
1-1/2 teaspoons dried oregano, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
1 pound ground beef (at least 85-percent lean)
1 (32- to 35-ounce) jar marinara sauce
1/2 cup fresh basil or parsley leaves, chopped, plus more for serving
1 cup/8 ounces ricotta cheese
3/4 cup grated Parmesan
1 large egg
2 cups/8 ounces shredded low-moisture mozzarella
Preparation
Step 1
Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.
Step 2
While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.
Step 3
Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.
Step 4
In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth.
Step 5
Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.
Step 6
Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.
Step 7
Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.
Monday, July 27, 2026
Meatless Monday
It's Monday, the beginning of another week, and time for another Meatless Monday. Here are six yummy vegetarian recipes to get the week off to a good start, including Lucali Salad, Stuffed Peppers, and Strawberry-Rhubarb Dump Cake (because dessert is a good thing, right?). Enjoy!
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
LAYERED VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
SUMMER VEGETABLE CHILI
This is from the Food Network.
Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.
Ingredients
3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
Directions
Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
LAYERED VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
SUMMER VEGETABLE CHILI
This is from the Food Network.
Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.
Ingredients
3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
Directions
Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
Friday, July 24, 2026
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Old-Fashioned Beef Stew, Cola Baked Ham, and Gingery Chicken Stew. Enjoy!
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies – please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1-1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
COLA BAKED HAM
This is from the infamous long-since-forgotten emailing list. Makes 6 servings.
Ingredients
1/2 uncooked ham (5-6 lb.)
1 c. brown sugar
1-1/2 c. Coca Cola
1 c. crushed pineapple (optional)
Directions
Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca Cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees F. for 3 hours.
ORANGE BEEF
This comes from Sam Sifton in The New York Times cooking e-newsletter, also featured in Asian Pantry Essentials. For this recipe, Sam wrote, “This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact fast and easy work, and much, much better than takeout.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
For the Sauce:
1 tablespoon neutral oil
1 to 1-1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
For the Beef:
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste
Preparation
Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
OLD-FASHIONED BEEF STEW
This is from Molly O'Neill in The New York Times cooking enewsletter. For this recipe, Molly wrote, "This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully."
Time: 2 hours 30 minutes; Yield: 4 servings
This was featured in "A Simmer of Hope", and can be viewed online at https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew.
Also, you can check out Make the recipe with us.
Ingredients
1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3-1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt
Preparation
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1-1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
GINGERY CHICKEN STEW
This is from Mark Bittman in The New York Times cooking enewsletter. For this recipe, Mark wrote, "Just 1-1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it."
About 1 hour, largely unattended; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1016045-gingery-chicken-stew. While you're at it, please sign up for The New York Times cooking enewsletter. Really great recipes, lots of guides...If you're like me, you won't regret it.
Ingredients
2 tablespoons olive oil
1-1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1-1/2 pounds any winter squash, cut into 1-inch chunks
Preparation
Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies – please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1-1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
COLA BAKED HAM
This is from the infamous long-since-forgotten emailing list. Makes 6 servings.
Ingredients
1/2 uncooked ham (5-6 lb.)
1 c. brown sugar
1-1/2 c. Coca Cola
1 c. crushed pineapple (optional)
Directions
Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca Cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees F. for 3 hours.
ORANGE BEEF
This comes from Sam Sifton in The New York Times cooking e-newsletter, also featured in Asian Pantry Essentials. For this recipe, Sam wrote, “This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact fast and easy work, and much, much better than takeout.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
For the Sauce:
1 tablespoon neutral oil
1 to 1-1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
For the Beef:
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste
Preparation
Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.
OLD-FASHIONED BEEF STEW
This is from Molly O'Neill in The New York Times cooking enewsletter. For this recipe, Molly wrote, "This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully."
Time: 2 hours 30 minutes; Yield: 4 servings
This was featured in "A Simmer of Hope", and can be viewed online at https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew.
Also, you can check out Make the recipe with us.
Ingredients
1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3-1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt
Preparation
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1-1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
GINGERY CHICKEN STEW
This is from Mark Bittman in The New York Times cooking enewsletter. For this recipe, Mark wrote, "Just 1-1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it."
About 1 hour, largely unattended; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1016045-gingery-chicken-stew. While you're at it, please sign up for The New York Times cooking enewsletter. Really great recipes, lots of guides...If you're like me, you won't regret it.
Ingredients
2 tablespoons olive oil
1-1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1-1/2 pounds any winter squash, cut into 1-inch chunks
Preparation
Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.
Thursday, July 23, 2026
Casseroles
Casseroles have been popular (at least in my house) almost forever. To that end, here are six yummy casserole dishes to try, including a Creamy Crunchy Chicken Casserole and Best Taco Casserole. Enjoy!
TACO POTATO CASSEROLE
This is from Emily Weinberfer on the Food Network. The recipe begins, "Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito."
Active Time: 15 minutes, Total: 1 hr 20 minutes, Yield: 6 to 8 servings, Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-potato-casserole-17048462.
Ingredients
30 ounces frozen shredded hash brown potatoes
1-1/2 pounds 80/20 ground beef
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
Two 1-ounce packages taco seasoning
4 scallions, thinly sliced, white and green parts separated
8 ounces processed cheese, such as Velveeta, cut into small cubes
8 ounces shredded Cheddar (about 2 cups)
Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Directions
Preheat the oven to 400 degrees F.
Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.
SWEET POTATO CASSEROLE
This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
Special equipment: a 2-quart baking dish
For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
CORN CASSEROLE WITH THREE CHEESE BLEND
This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.
Ingredients
2 eggs, beaten
1 can (15 oz.) cream-style corn
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/8 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
4 green onions, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
Directions
Heat oven to 375°F.
Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Kitchen Tips
Tip 1
Size Wise
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
Tip 2
Cooking Know-How
To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
Tip 3
Substitute
Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.
CHILI CORNBREAD CASSEROLE
This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.
Ingredients
1/2 cup dry rice
1 14-ounce can kidney beans
1/2 of 1 28-ounce can crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
A sprinkle of poultry seasonings
Onion and garlic powder
1/2 teaspoon salt
1/2 of 1 15-ounce box of cornbread mix
1/2 cup almond milk
1 4.5-ounce can of green chilis (optional)
Preparation
Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.
Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.
Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.
Pour into a casserole dish.
Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.
Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.
TACO POTATO CASSEROLE
This is from Emily Weinberfer on the Food Network. The recipe begins, "Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito."
Active Time: 15 minutes, Total: 1 hr 20 minutes, Yield: 6 to 8 servings, Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-potato-casserole-17048462.
Ingredients
30 ounces frozen shredded hash brown potatoes
1-1/2 pounds 80/20 ground beef
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
Two 1-ounce packages taco seasoning
4 scallions, thinly sliced, white and green parts separated
8 ounces processed cheese, such as Velveeta, cut into small cubes
8 ounces shredded Cheddar (about 2 cups)
Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Directions
Preheat the oven to 400 degrees F.
Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.
SWEET POTATO CASSEROLE
This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
Special equipment: a 2-quart baking dish
For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
CORN CASSEROLE WITH THREE CHEESE BLEND
This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.
Ingredients
2 eggs, beaten
1 can (15 oz.) cream-style corn
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/8 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
4 green onions, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
Directions
Heat oven to 375°F.
Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Kitchen Tips
Tip 1
Size Wise
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
Tip 2
Cooking Know-How
To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
Tip 3
Substitute
Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.
CHILI CORNBREAD CASSEROLE
This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.
Ingredients
1/2 cup dry rice
1 14-ounce can kidney beans
1/2 of 1 28-ounce can crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
A sprinkle of poultry seasonings
Onion and garlic powder
1/2 teaspoon salt
1/2 of 1 15-ounce box of cornbread mix
1/2 cup almond milk
1 4.5-ounce can of green chilis (optional)
Preparation
Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.
Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.
Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.
Pour into a casserole dish.
Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.
Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.
Wednesday, July 22, 2026
Chicken Recipes
Today's post deals with Chicken recipes, and includes One-Pot Cajun Chicken Pasta and Sheet-Pan Chicken with Rhubarb and Red Onion. Enjoy!
EASY CHICKEN FAJITAS
This yummy recipe is from Everyday Diabetic Recipes. The recipe begins, "These deliciously Easy Chicken Fajitas are a super choice for a weeknight meal. They're packed with flavor, chock full of light ingredients, and perfect if you're following a diabetes diet."
Cook Time: 15 minutes; Serves: 4; Serving Size: 2 ounces chicken, 1 cup veggies, and 1 whole wheat tortilla
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Easy-Chicken-Fajitas-7488.
Ingredients
1 clove garlic, minced
1 cup sliced onion
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 boneless, skinless chicken breast, cut into strips
2 teaspoons fajita seasoning
4 low-carb whole wheat tortillas, warmed
Directions
Coat a large skillet with cooking spray.
Over medium heat, cook garlic, onion, and bell peppers 6 to 8 minutes or until tender, stirring occasionally. Remove to a plate. Add chicken and fajita seasoning; cook 5 to 7 minutes, or until no longer pink in center.
Return vegetables to skillet and cook 2 to 4 more minutes, or until heated through. Evenly divide fajita mixture onto tortillas and serve immediately.
SWEET AND SOUR CHICKEN WITH VEGETABLES
This is from Everyday Diabetic Recipes, and begins, "Looking for a veggie-packed all-in-one chicken dish? This is it! This skillet meal takes no time to whip together. And, with its great color and nutrition plus authentic Asian flavor, it's sure to be a hit."
Cook Time: 12 minutes; Serves: 6; Serving Size: 4 ounces chicken strips and 3/4 cup veggies
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Sweet-and-Sour-Chicken-with-Vegetables-103208.
Ingredients
2 tablespoons canola oil
1-1/2 pound boneless, skinless chicken breasts, cut into thin strips
1 (20-ounce) can pineapple chunks in syrup, drained and liquid reserved
1 (8-ounce) can sliced water chestnuts, drained
1 cup fresh broccoli florets
1 medium-sized red bell pepper, cut into 3/4-inch chunks
2 tablespoons low-sodium soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup
2 tablespoons cornstarch
1 tablespoon sugar
1 cup fresh snow peas, trimmed
Directions
In a large skillet or wok, heat oil over high heat. Add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.
Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to 4 minutes, or until the vegetables are crisp-tender.
In a small bowl, combine the reserved pineapple liquid, the soy sauce, vinegar, ketchup, cornstarch, and sugar; mix well. Stir into skillet or wok and cook 3 minutes. Add snow peas and cook 1 minute, or until sauce has thickened. Serve immediately.
SLOW COOKER CHICKEN STROGANOFF
This is from the Food Network, and begins, "Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest."
Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-stroganoff-5536626.
Ingredients
2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon tomato paste
One 1-ounce package dry onion soup mix
Kosher salt and freshly ground black pepper
8 ounces button mushrooms, quartered
6 boneless, skinless chicken thighs (about 1-3/4 pounds)
12 ounces egg noodles
4 tablespoons butter, cut into pieces
4 ounces cream cheese, at room temperature
Chopped fresh parsley, for serving
Special equipment: a 6-quart slow cooker
Directions
Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1-1/2 cups chopped yellow onion (about 1 medium onion)
1-1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION
This recipe is from Melissa Clark in The New York Times cooking enewsletter. For this yummy recipe, Melissa wrote, "This easy yet robust dish celebrates rhubarb’s savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It’s the best part."
Total Time: 45 minutes; Yield: 3 to 4 servings
This recipe was featured in "Crisp Chicken, Tender Rhubarb and a Brilliant Sheet-Pan Meal," and can be viewed online at https://cooking.nytimes.com/recipes/1023186-sheet-pan-chicken-with-rhubarb-and-red-onion. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-3/4 pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
1 teaspoon ground coriander
1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1/2-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems, torn
Preparation
Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.
Tip
You can substitute bone-in, skin on-breasts for the thighs and drumsticks. Just start checking 10 minutes earlier since white meat takes less time to cook than dark meat.
EASY CHICKEN FAJITAS
This yummy recipe is from Everyday Diabetic Recipes. The recipe begins, "These deliciously Easy Chicken Fajitas are a super choice for a weeknight meal. They're packed with flavor, chock full of light ingredients, and perfect if you're following a diabetes diet."
Cook Time: 15 minutes; Serves: 4; Serving Size: 2 ounces chicken, 1 cup veggies, and 1 whole wheat tortilla
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Easy-Chicken-Fajitas-7488.
Ingredients
1 clove garlic, minced
1 cup sliced onion
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 boneless, skinless chicken breast, cut into strips
2 teaspoons fajita seasoning
4 low-carb whole wheat tortillas, warmed
Directions
Coat a large skillet with cooking spray.
Over medium heat, cook garlic, onion, and bell peppers 6 to 8 minutes or until tender, stirring occasionally. Remove to a plate. Add chicken and fajita seasoning; cook 5 to 7 minutes, or until no longer pink in center.
Return vegetables to skillet and cook 2 to 4 more minutes, or until heated through. Evenly divide fajita mixture onto tortillas and serve immediately.
SWEET AND SOUR CHICKEN WITH VEGETABLES
This is from Everyday Diabetic Recipes, and begins, "Looking for a veggie-packed all-in-one chicken dish? This is it! This skillet meal takes no time to whip together. And, with its great color and nutrition plus authentic Asian flavor, it's sure to be a hit."
Cook Time: 12 minutes; Serves: 6; Serving Size: 4 ounces chicken strips and 3/4 cup veggies
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Sweet-and-Sour-Chicken-with-Vegetables-103208.
Ingredients
2 tablespoons canola oil
1-1/2 pound boneless, skinless chicken breasts, cut into thin strips
1 (20-ounce) can pineapple chunks in syrup, drained and liquid reserved
1 (8-ounce) can sliced water chestnuts, drained
1 cup fresh broccoli florets
1 medium-sized red bell pepper, cut into 3/4-inch chunks
2 tablespoons low-sodium soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup
2 tablespoons cornstarch
1 tablespoon sugar
1 cup fresh snow peas, trimmed
Directions
In a large skillet or wok, heat oil over high heat. Add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.
Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to 4 minutes, or until the vegetables are crisp-tender.
In a small bowl, combine the reserved pineapple liquid, the soy sauce, vinegar, ketchup, cornstarch, and sugar; mix well. Stir into skillet or wok and cook 3 minutes. Add snow peas and cook 1 minute, or until sauce has thickened. Serve immediately.
SLOW COOKER CHICKEN STROGANOFF
This is from the Food Network, and begins, "Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest."
Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-stroganoff-5536626.
Ingredients
2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon tomato paste
One 1-ounce package dry onion soup mix
Kosher salt and freshly ground black pepper
8 ounces button mushrooms, quartered
6 boneless, skinless chicken thighs (about 1-3/4 pounds)
12 ounces egg noodles
4 tablespoons butter, cut into pieces
4 ounces cream cheese, at room temperature
Chopped fresh parsley, for serving
Special equipment: a 6-quart slow cooker
Directions
Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1-1/2 cups chopped yellow onion (about 1 medium onion)
1-1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION
This recipe is from Melissa Clark in The New York Times cooking enewsletter. For this yummy recipe, Melissa wrote, "This easy yet robust dish celebrates rhubarb’s savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It’s the best part."
Total Time: 45 minutes; Yield: 3 to 4 servings
This recipe was featured in "Crisp Chicken, Tender Rhubarb and a Brilliant Sheet-Pan Meal," and can be viewed online at https://cooking.nytimes.com/recipes/1023186-sheet-pan-chicken-with-rhubarb-and-red-onion. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-3/4 pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
1 teaspoon ground coriander
1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1/2-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems, torn
Preparation
Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.
Tip
You can substitute bone-in, skin on-breasts for the thighs and drumsticks. Just start checking 10 minutes earlier since white meat takes less time to cook than dark meat.
Tuesday, July 21, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves taco). Today's offerings include Ground Beef Casserole With Potatoes and Cheese and Cheeseburger Sliders. Enjoy!
SMOKY TOMATO SOUP
This yumminess is from Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours; Total Time: 1-1/2 hours; Yield: 4 to 6 servings (about 8-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1026266-smoky-tomato-soup. While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup unsalted butter
1 large yellow onion (about 1 pound), minced
Salt and black pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
3 tablespoons all-purpose flour
2 (28-ounce) cans whole peeled tomatoes
3 cups chicken or vegetable stock
8 fresh thyme sprigs
2 tablespoons sugar
1 ancho chile
Crema (or sour cream thinned with water), for serving
Chives (optional), for serving
grilled cheese (optional)
Preparation
Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.
Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.
Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.
Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.
Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.
Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1-1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
CHEESEBURGR SLIDERS
This is from Gabriel H. Sanchez at The New York Times cooking enewsletter. For this recipe, Gabriel wrote, "Keeping meals quick and fun can mean the difference between a relatively chill evening and pure chaos in my house, so these quick-cooking sliders are a great way to feed my three kids under 6. To make the patties, roll ground beef into small meatballs, then press them into 3-inch patties and give them plenty of seasoning before cooking. A large 12-inch pan can handle an impressive number of these patties, which helps to keep the cleanup to a minimum. Toasted Hawaiian rolls offer a sweet cushion for the burgers, which are finished with a melty blanket of cheese and your favorite toppings (we prepare caramelized onions ahead of time to garnish along with dill pickle chips). Served alongside baked French fries or a handful of potato chips, it’s a quick meal that’s always a perfect match for my little ones’ tiny hands."
Ready in: 20 minutes; Yield: 3 to 4 servings
This was featured in "7 Busy Parents Share Their Quickest Go-To Dinners", and can be viewed online at . While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
8 Hawaiian sweet rolls (from a 12-ounce package)
2 tablespoons unsalted butter, melted
1 tablespoon white sesame seeds
1 pound lean ground beef (10-percent fat)
Salt and black pepper
2 teaspoons vegetable oil
4 slices American cheese, cut into quarters
Preparation
Prepare the buns: Heat the broiler to high, with a rack positioned 6 inches from the heat source. Separate and cut the Hawaiian rolls into halves, arranging them evenly cut-side down across a baking sheet. Brush the top portions of the buns with melted butter and sprinkle with sesame seeds.
Place the baking sheet under the broiler for 30 to 45 seconds, until toasty and golden brown. Keep a careful eye on the rolls so they don’t burn. Remove from the oven, flip the bottom buns cut-side up and set the baking sheet aside in a warm place.
Divide the beef into 8 equal portions, then roll each portion into a large meatball. Place the meatballs on a large sheet pan lined with parchment paper. Cover the meatballs with a second sheet of parchment and use a sturdy spatula to flatten each meatball into a patty, about 3 inches wide and 1/2-inch thick. Remove the top layer of parchment and liberally season both sides of the patties with salt and pepper. (You can also flatten the patties by hand to save a bit of time!)
Add the oil to a 12-inch skillet (not non-stick) and heat over medium until hot. Working in batches if needed, add 8 patties to the pan and cook until the underside is browned with a slight char, 3 to 4 minutes. Flip the burgers and cook until almost done to your liking, 2 to 3 minutes more. When patties have about 1 minute remaining, arrange 2 squares of cheese on each patty and cover the pan with a lid until cheese is fully melted.
Assemble the sliders and garnish with your favorite toppings and condiments. Enjoy the sliders warm.
WARMING BEEF STEW
This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"
Cook Time: 2 hours 5 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.
Ingredients
3 tablespoons all-purpose flour
1 pound beef flank steak, cut into -inch chunks
3 tablespoons canola oil
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered
1 teaspoon browning and seasoning sauce
Directions
Place flour in shallow dish; add beef chunks and coat completely with flour.
In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.
Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.
GROUND TURKEY STUFFED PEPPERS
This is from Judy Hand-Truitt, of Birmingham, Alabama and written up by Lindsay Mattison for Taste of Home. The recipe begins, "These ground turkey stuffed peppers are a nice change of pace from traditional ground beef and rice peppers. Lean ground turkey gives the peppers a light feel without sacrificing flavor."
Prep Time: 30 minutes; Cook Time: 20 minutes; Yield: 5 servings
To view this online and read more of the pre-recipe info, go to https://www.tasteofhome.com/recipes/turkey-stuffed-bell-peppers/.
Ingredients
5 medium green, red or yellow peppers
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey (99% lean)
1 large onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, finely chopped
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
Ingredients
Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray.
In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese, bread crumbs and parsley.
Fill pepper halves with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes. If desired, sprinkle with additional parsley just before serving.
Nutrition Facts: 2 stuffed pepper halves: 323 calories, 10g fat (0 saturated fat), 45mg cholesterol, 771mg sodium, 20g carbohydrate (6g sugars, 4g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch, 1/2 fat.
SMOKY TOMATO SOUP
This yumminess is from Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours; Total Time: 1-1/2 hours; Yield: 4 to 6 servings (about 8-1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1026266-smoky-tomato-soup. While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup unsalted butter
1 large yellow onion (about 1 pound), minced
Salt and black pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
3 tablespoons all-purpose flour
2 (28-ounce) cans whole peeled tomatoes
3 cups chicken or vegetable stock
8 fresh thyme sprigs
2 tablespoons sugar
1 ancho chile
Crema (or sour cream thinned with water), for serving
Chives (optional), for serving
grilled cheese (optional)
Preparation
Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.
Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.
Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.
Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.
Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.
Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1-1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
CHEESEBURGR SLIDERS
This is from Gabriel H. Sanchez at The New York Times cooking enewsletter. For this recipe, Gabriel wrote, "Keeping meals quick and fun can mean the difference between a relatively chill evening and pure chaos in my house, so these quick-cooking sliders are a great way to feed my three kids under 6. To make the patties, roll ground beef into small meatballs, then press them into 3-inch patties and give them plenty of seasoning before cooking. A large 12-inch pan can handle an impressive number of these patties, which helps to keep the cleanup to a minimum. Toasted Hawaiian rolls offer a sweet cushion for the burgers, which are finished with a melty blanket of cheese and your favorite toppings (we prepare caramelized onions ahead of time to garnish along with dill pickle chips). Served alongside baked French fries or a handful of potato chips, it’s a quick meal that’s always a perfect match for my little ones’ tiny hands."
Ready in: 20 minutes; Yield: 3 to 4 servings
This was featured in "7 Busy Parents Share Their Quickest Go-To Dinners", and can be viewed online at . While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
8 Hawaiian sweet rolls (from a 12-ounce package)
2 tablespoons unsalted butter, melted
1 tablespoon white sesame seeds
1 pound lean ground beef (10-percent fat)
Salt and black pepper
2 teaspoons vegetable oil
4 slices American cheese, cut into quarters
Preparation
Prepare the buns: Heat the broiler to high, with a rack positioned 6 inches from the heat source. Separate and cut the Hawaiian rolls into halves, arranging them evenly cut-side down across a baking sheet. Brush the top portions of the buns with melted butter and sprinkle with sesame seeds.
Place the baking sheet under the broiler for 30 to 45 seconds, until toasty and golden brown. Keep a careful eye on the rolls so they don’t burn. Remove from the oven, flip the bottom buns cut-side up and set the baking sheet aside in a warm place.
Divide the beef into 8 equal portions, then roll each portion into a large meatball. Place the meatballs on a large sheet pan lined with parchment paper. Cover the meatballs with a second sheet of parchment and use a sturdy spatula to flatten each meatball into a patty, about 3 inches wide and 1/2-inch thick. Remove the top layer of parchment and liberally season both sides of the patties with salt and pepper. (You can also flatten the patties by hand to save a bit of time!)
Add the oil to a 12-inch skillet (not non-stick) and heat over medium until hot. Working in batches if needed, add 8 patties to the pan and cook until the underside is browned with a slight char, 3 to 4 minutes. Flip the burgers and cook until almost done to your liking, 2 to 3 minutes more. When patties have about 1 minute remaining, arrange 2 squares of cheese on each patty and cover the pan with a lid until cheese is fully melted.
Assemble the sliders and garnish with your favorite toppings and condiments. Enjoy the sliders warm.
WARMING BEEF STEW
This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"
Cook Time: 2 hours 5 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.
Ingredients
3 tablespoons all-purpose flour
1 pound beef flank steak, cut into -inch chunks
3 tablespoons canola oil
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered
1 teaspoon browning and seasoning sauce
Directions
Place flour in shallow dish; add beef chunks and coat completely with flour.
In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.
Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.
GROUND TURKEY STUFFED PEPPERS
This is from Judy Hand-Truitt, of Birmingham, Alabama and written up by Lindsay Mattison for Taste of Home. The recipe begins, "These ground turkey stuffed peppers are a nice change of pace from traditional ground beef and rice peppers. Lean ground turkey gives the peppers a light feel without sacrificing flavor."
Prep Time: 30 minutes; Cook Time: 20 minutes; Yield: 5 servings
To view this online and read more of the pre-recipe info, go to https://www.tasteofhome.com/recipes/turkey-stuffed-bell-peppers/.
Ingredients
5 medium green, red or yellow peppers
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey (99% lean)
1 large onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, finely chopped
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
Ingredients
Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray.
In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese, bread crumbs and parsley.
Fill pepper halves with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes. If desired, sprinkle with additional parsley just before serving.
Nutrition Facts: 2 stuffed pepper halves: 323 calories, 10g fat (0 saturated fat), 45mg cholesterol, 771mg sodium, 20g carbohydrate (6g sugars, 4g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch, 1/2 fat.
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Buffalo Soft Tacos and Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables. Enjoy!
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
BUFFALO SOFT TACOS
4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1-1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
BEEF TACO SALAD
This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
CROCK POT CHICKEN TACO MEAT
This comes from Food.com. Makes 8 servings.
To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.
Ingredients
3 tablespoons taco seasoning
1 cup chicken broth
Note: Use in place of hamburger for tacos.
1 lb boneless skinless chicken breast
Directions
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6 – 8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freeze bags with the juices.
Press out all the air and seal.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
BUFFALO SOFT TACOS
4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1-1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
BEEF TACO SALAD
This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
CROCK POT CHICKEN TACO MEAT
This comes from Food.com. Makes 8 servings.
To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.
Ingredients
3 tablespoons taco seasoning
1 cup chicken broth
Note: Use in place of hamburger for tacos.
1 lb boneless skinless chicken breast
Directions
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6 – 8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freeze bags with the juices.
Press out all the air and seal.
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