Tuesday Recipes

Is it just me, or does anyone else have trouble getting motivated right after a holiday - especially when it falls on a weekend? Or maybe it's the summer doldrums...Somehow, most of us want to veg-out during some time of the year. But since we still have to eat, it might as well be something yummy, right? Here are today's offerings. Enjoy!

APRICOT "GELLO" WITH PISTACHIOS

This comes from the June 2015 issue of Runner's World, page 52-53 (“Fridge Wisdom,” by Liz Applegate, PH.D.). It begins,“The classic gets a taste and health upgrade by forgoing added sugar and food coloring.” Serves 4.

To view this online, as well as Berry-Cherry Bake and several other yummy dessert recipes, click here.

Ingredients

4 cups apricot nectar (no added sugar), divided

2 packets powdered gelatin

1 teaspoon lemon zest

Whipped cream

1/4 cup chopped pistachios

Instructions

In a saucepan, heat 3 cups apricot nectar over medium heat until warm (don't boil). Pour remaining 1 cup nectar into a bowl; sprinkle gelatin evenly over top. Allow to sit until all the gelatin is moist. If dry spots remain, gently stir to moisten. Add the warm nectar and stir until gelatin is dissolved. Stir in the zest. Pour into 4 glasses. Chill 2 hours. Top with whipped cream and pistachios.

Nutrition Information: Calories per serving: 210; Carbs: 32 g; Fiber: 1 g; Protein: 6 g; Total fat: 6 g; Saturated fat: 2 g; Sodium: 80 mg

BERRY-CHERRY BAKE

This is also from the June 2015 issue of Runner's World, page 52 (“Fridge Wisdom,” by Liz Applegate, PH.D.), and begins, “Berries and cherries contain fiber and anthocyanins, which reduce inflammation.” Serves 6.

Ingredients

2 cups blackberries

2 cups pitted cherries

Juice from 1/2 lemon, plus 1 teaspoon zest

3 tablespoons honey

2 tablespoons cornstarch

1 unbaked piecrust

Vanilla Greek yogurt

Instructions

Preheat the oven to 350°F. In a bowl, stir together the blackberries, cherries, lemon juice, zest, honey, and cornstarch.

Pour into a 9" x 9" baking dish. Top with the crust, tucking the edges over the fruit. Sprinkle with cinnamon. Bake for 1 hour, or until the crust is golden and the fruit is bubbly. Serve with a dollop of yogurt.

Nutrition Information: Calories per serving: 171; Carbs: 27 g; Fiber: 2 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 3 g; Sodium: 130 mg

BAKED MACARONI AND CHEESE

This comes from Katie Workman, About.com's Cooking for Kids expert. If you don't have kids living at home, not a problem; homemade mac and cheese seems to be one of those comfort foods that most of us love to indulge in occasionally. Prep Time: 25 minutes; Cook Time: 35 minutes; Total Time: 60 minutes; Yield: Serves 6 – 8

To view this online, click here.

Ingredients

For the Panko Topping

3 tablespoons unsalted butter

3 cups panko (Japanese bread crumbs, see Note)

1⁄2 cups freshly grated Parmesan cheese

For the Pasta and Cheese Sauce

4 tablespoons (1⁄2 stick) unsalted butter, plus butter for greasing the baking dish

4 tablespoons all-purpose flour

1⁄2 teaspoons red pepper flakes (optional)

4 1⁄2 cups 2-percent or whole milk (however indulgent you’re feeling)

1 cups heavy (whipping) cream

5 cups coarsely grated flavorful cheese, such as sharp cheddar or Gruyère, or a mix (see Note below)

1⁄2 cup freshly grated Parmesan cheese

4 teaspoons Dijon mustard

1 1⁄2 teaspoons kosher or coarse salt, or more to taste

1⁄2 teaspoons freshly ground black pepper, or more to taste

1 1⁄2 packages (24 ounces) dried cavatelli, ziti, penne, or any short pasta

Preparation

Preheat the oven to 400°F. Butter a shallow 4-quart baking dish.

Bring a large pot of water to a boil, salt it generously, and let the water return to a boil.

Meanwhile, make the panko topping: Melt the butter in a small saucepan over low heat or place it in a medium-size microwave-safe dish and heat it in a microwave oven until melted, 15 seconds. Add the panko and the Parmesan and stir until well combined. Set the panko topping aside.

Make the pasta and sauce: Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and red pepper flakes, if using. Cook, stirring, until the flour is blond in color, about 4 minutes. Gradually whisk in the milk. Increase the heat to medium-high and let come to a simmer, whisking frequently. Reduce the heat to medium-low and let the sauce simmer until it starts to thicken, about 5 minutes. Add the cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Taste for seasoning, adding more salt and/or black pepper as necessary.

Add the pasta to the boiling water and cook it until barely al dente (follow the package directions but stop a minute or two before the pasta is completely tender). Set aside 1 cup of the pasta cooking water, then drain the pasta.

Whisk the reserved pasta cooking water into the cheese sauce, combining it thoroughly. Add the pasta to the cheese sauce and stir to combine. Spoon the pasta mixture into the prepared baking dish. There will appear to be a lot of sauce. Some of it will be absorbed into the pasta as it cooks, and in my book saucy is better than dry.

Sprinkle the panko topping evenly over the pasta and bake it until golden and bubbling, 30 to 40 minutes. Let the pasta sit for a few minutes before serving.

Note: Katie writes, “What cheese to use?

”I keep changing up the cheese in this dish, depending on what I have on hand, and so my mac and cheese never tastes the same twice, which I find part of the thrill. My lovely dish-washing husband, however, has been known to look sadly at the last few globs on the plates and say wistfully, 'Well, we’ll never eat that again,' already mourning the delicious, undocumented combination of cheeses that has come and gone.

“Some good basic cheese to start with are sharp or extrasharp cheddar, Gruyère, Swiss, Manchego, and fontina, or any combination of these. You can also use bits of softer cheeses, like Brie or fresh, mild goat cheese if you have some small pieces lingering about. Remove all rinds you wouldn’t want to see floating around in your mac and cheese and unless you really know your audience, stay away from very potent cheeses like blue cheese or smoked cheese or anything particularly stinky.”

CHILE CON QUESO

Yield: 6 servings

Source: Forbidden Foods Diabetic Cooking

View recipe: http://diabeticgourmet.com/recipes/html/623.shtml

Ingredients

1 (28 ounce) can low-sodium whole tomatoes in juice

2 cloves garlic, minced

1 medium onion, finely chopped

3/4 teaspoon ground ancho chile powder

3/4 teaspoon chile powder

1/4 teaspoon ground cumin

1 (15 ounce) can black beans with juice

1 (4 ounce) can chopped green chiles

3 tablespoons minced fresh parsley

1 tablespoon red wine vinegar

1/2 cup shredded Monterey Jack cheese

2 tablespoons minced cilantro

Directions

In a large nonstick skillet, over medium-high heat, cook the tomatoes, garlic, onion, ancho chile powder, chile powder, and cumin, stirring occasionally, until mixture starts to thicken, 8 -10 minutes.

Turn the heat to low and add the beans, chiles, 2 tablespoons of the parsley, and the vinegar; cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.

Place in a serving dish or in individual bowls; top with the cilantro and remaining parsley.

Nutritional Information Per Serving: Calories: 144; Protein: 8 g; Fat: 3 g; Sodium: 441 mg; Cholesterol: 8 mg; Dietary Fiber: 7 g; Sugars: 7 g; Carbohydrates: 21 g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat

EASY OVEN-BAKED CHICKEN FAJITAS

This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9

To view this online, click here.

Ingredients

1 large onion

1 medium red bell pepper

1 lb boneless skinless chicken breasts

1 package (1 oz) Old El Paso™ fajita seasoning mix

2 tablespoons vegetable oil

Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

Sour Cream

Old El Paso™ Thick ‘n Chunky salsa

Chopped fresh cilantro

Directions

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.

Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.

Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.

Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.

PASTA E FAGIOLI

This comes from The Food Network. Total Time: 1 hour; Prep: 15 min; Cook: 45 min; level: easy

Read more at: http://www.foodnetwork.com/recipes/pasta-e-fagioli-recipe.print.html?oc=linkback

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, finely chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1 tablespoon dried basil

2 teaspoons dried oregano

Dash of red pepper flakes

1 1/2 cups chopped whole tomatoes, with juices

3 cups low sodium chicken stock, or vegetable stock

1 can northern white beans, drained and rinsed

1 cup tiny pasta shells (ditalini)

2 tablespoons fresh chopped parsley

Freshly grated Parmesan and black pepper for garnish

Directions

In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated parmesan and ground black pepper.