Wednesday Recipes

Here are today's six yummy recipes to get you through the middle of the week. Enjoy!

BUTTERY BLUEBERRY PIE

This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8

To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.

Ingredients

2 1/4 c. all-purpose flour

1/4 tsp. salt

13 tbsp. cold butter (no substitutions)

6 tbsp. ice water

5 c. blueberries

2/3 c. sugar

3 tbsp. cornstarch

1 tbsp. fresh lemon juice

1 pinch salt

1 large egg

1 tbsp. heavy cream or milk

Directions

In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.

Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.

Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.

Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.

Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.

On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.

Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.

Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.

FLORIDA PIE

This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling

To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie

Ingredients:

1 cup sugar

5 tablespoons cornstarch

1-1/2 cups orange juice

3 egg yolks, beaten

2 large navel oranges, peeled, sectioned and finely chopped

2 tablespoons butter

1 tablespoon grated orange peel

1 tablespoon lemon juice

1 pastry shell (9 inches), baked

Meringue:

3 egg whites

2 tablespoons sugar

Directions:

In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g

RATATOUILLE

This is from THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw (page 151). Makes 6 servings.

2 teaspoons olive oil

1 large onion, thinly sliced

4 garlic cloves, minced

8 Roma tomatoes, chopped

1 large zuchini, halved lengthwise and cut into 1/4-inch slices

1 medium eggplant, cut into 3/4-inch cubes

1 green bell pepper, cored, seeded, and thinly sliced

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 tablespoon capers, drained and rinsed, optional

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.

Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.

Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg

EASY TURKEY POT PIE

This comes from Kathy Kingsley, About.com's American Food expert. She writes, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6

To view this online, click here.

Ingredients

2 tablespoons butter

6 tablespoons all-purpose flour

1 1/2 cups chicken broth

1 1/2 cups milk

4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)

1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained

1 tablespoon chopped fresh tarragon or parsley

1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled

1/8 teaspoon ground red pepper (cayenne)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 sheet frozen puff pastry, thawed (9 to 14 ounces)

1 egg, lightly beaten

Preparation

Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.

Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.

If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.

Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.

Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.

SHEPHERD'S PIE WITH POTATO TOPPING

This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.

Ingredients

Potato Topping

3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces

1 cup whole milk

2 tablespoons butter

3/4 teaspoon salt

3 medium carrots, peeled and diced

1 1/2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 1/2 pounds ground turkey

1 cup thawed frozen peas

3/4 cup fresh or thawed frozen corn kernels

One 14.5-ounce can diced tomatoes, drained

1 tablespoon tomato paste

Preparation

Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.

Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.

Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.

Recipe Notes:

• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.

• Never try to whip potatoes in a food processor or you will have a gluey mess.

• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.

• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.

• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.

BUTTERSCOTCH PEANUT BUTTER BARS

This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback

Ingredients

1/2 cup (1 stick) butter, room temperature, plus more for greasing

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup plus 1/4 cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup quick-cooking oatmeal

6 ounces butterscotch chips (about 1 cup)

1 cup confectioners' sugar

4 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.

Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.

Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

Tuesday Recipes

Six yummy recipes to get you through the day. Enjoy!

SPAGHETTI PIE

This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.

To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.

Ingredients

12 ounces spaghetti, cooked, 1/2 cup cooking water reserved

1 small yellow onion, chopped finely

1 pound ground turkey or sirloin beef

1 cup tomato paste, divided

3 large eggs

1 cup grated parmesan cheese

1 1/2 cup shredded mozzarella

2 tablespoons olive oil

Salt to taste

Preparation

Preheat oven to 350.

In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.

INDIVIDUAL NO-BAKE STRAWBERRY CHEESECAKES

This yummy recipe comes from Rachael Ray of The Food Network's 30 Minute Meals. I love her show, as well as many of her recipes. (There, I said it!) Total Time: Prep: 10 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/individual-no-bake-strawberry-cheesecakes-recipe.print.html?oc=linkback

Ingredients

12 strawberries

12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks

2/3 cup sour cream

1 cup confectioners' sugar

1 teaspoon vanilla extract

6 individual gram cracker crusts, available on baking aisle

Directions

Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.

PUMPKIN SPICE LATTE COOKIE CUPS

This comes from Tablespoon, and begins, “Enjoy the flavors of a pumpkin latte in these cute, individually sized cookie cups!” Prep Time: 15 min; Total Time: 60 min; Servings: 36

To view this recipe online, click here.

Ingredients

Cookie Cups

1 pouch Betty Crocker™ pumpkin spice cookie mix

1/2 cup butter, softened

1 egg

Buttercream Frosting

2 1/2 cups powdered sugar

1/3 cup butter, softened

2 teaspoons instant espresso powder

1/2 teaspoon vanilla

1/4 teaspoon pumpkin pie spice

1 to 2 tablespoons milk

Garnish

36 chocolate-covered espresso beans

Caramel topping

Directions

Heat oven to 375°F. In medium bowl, beat cookie mix, 1/2 cup butter and the egg with spoon or electric mixer on medium speed until well blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball into each of 36 ungreased mini muffin cups.

Bake 9 to 11 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Cool in pan 15 minutes. Transfer to a wire cooling rack and cool completely, about 15 minutes more. Transfer to serving plate.

In medium bowl, beat powdered sugar, 1/3 cup butter, the espresso powder, vanilla and pumpkin pie spice with electric mixer on medium speed until well blended. Add 1 to 2 tablespoons milk to desired consistency.

Place buttercream in decorating bag fitted with tip or resealable food-storage plastic bag with one corner cut off. Pipe buttercream into indentation of each cooled cookie cup. Top each with chocolate-covered espresso bean and drizzle of caramel topping.

CHILI CHEESE MAC

This also comes from Tablespoon, and begins, “Treat your family to an amazing dinner with this fall recipe made with beef, cheese and macaroni.” Prep Time: 45 min; Total Time: 45 min; Servings: 10

Note: If you're a vegetarian, as I am, or if you're trying to cut down on meat, you can try any number of vegetarian substitutes for the ground beef, as well as 2 cups of vegetable broth for the beef broth. One of my favorite vegetarian substitutes is by Boca Burgers. Their Ground Crumbles (scroll to the bottom of the page) can be found in the freezer section of many stores and are a great substitute for ground beef.

To view the Chili Cheese Mac recipe, click here.

Ingredients

1 teaspoon canola oil

3/4 lb ground beef round

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground coriander

1 teaspoon ground cumin

2 cups reduced-sodium beef broth

1 cup water

1 can (10 oz) diced tomatoes with green chiles, undrained

2 cups uncooked elbow macaroni (8 oz)

1/2 cup fat-free (skim) milk

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes

1 cup finely shredded reduced- fat sharp Cheddar cheese (4 oz)

Directions

In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef, chili powder, garlic powder, coriander and cumin in oil 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Add broth, water and tomatoes; heat to boiling. Stir in macaroni. Cover; cook 10 minutes or until macaroni is tender.

Meanwhile, in 1-quart saucepan, cook milk and cream cheese over medium heat 4 minutes, stirring frequently, until cheese is melted. Remove from heat; stir in Cheddar cheese. Add cheese sauce to macaroni mixture; toss well to coat.

SLOW-COOKER BACK MACARONI AND CHEESE

This was also featured on The Today Show. It begins, “Mac and cheese is notoriously hard to make in the slow cooker; you often end up with dry, tough pasta, and the sauce seems to disappear during the cooking process. Though I usually stay far away from canned condensed soups, in this case, condensed Cheddar cheese soup is the key to achieving that satisfyingly creamy texture. You'll add half the bacon at the start to infuse the pasta with smoky, salty goodness, then stir in the other half at the end to preserve its crisp bite. I like to garnish with sliced scallions before serving for a fresh onion zing and some much-needed color.” Cook Time: 180 minutes; Prep Time: 25 minutes; Servings: 6

To view this online, go to http://www.today.com/food/slow-cooker-bacon-macaroni-cheese-t45361.

Ingredients

1 pound pasta shells

1 10.75-ounce can condensed Cheddar cheese soup

2 cups whole milk

2 12-ounce cans evaporated milk

2 tablespoons butter, melted

2 teaspoons Worcestershire sauce

1 teaspoon mustard powder

1/2 teaspoon freshly ground black pepper

2 cups shredded sharp Cheddar cheese

1 cup shredded Monterey jack cheese

2 garlic cloves, minced

12 slices cooked bacon, chopped and divided

Sliced scallions, for garnish (optional)

Preparation

Spray a 6-quart slow cooker with cooking spray. Add the pasta shells.

In a large bowl, whisk together the condensed Cheddar cheese soup, whole milk, evaporated milk, melted butter, Worcestershire sauce, mustard powder and black pepper. Stir in the shredded Cheddar, shredded Monterey jack, garlic and half the cooked bacon.

Carefully pour the cheese mixture over the pasta and gently stir until all the pasta is coated.

Cover and cook on high for 30 minutes. Reduce the heat to low and cook for another 2 1/2 hours.

Stir in the reserved cooked bacon and serve garnished with sliced scallions if desired.

ICE CREAM SANDWICHES

From the Food Network. To view this online, click here. Total Time: 1 hr 30 min., prep: 35 min; cook: 55 min; yields 6 sandwiches

Ingredients

1/2 cup all-purpose flour

1/2 cup Dutch process cocoa powder

1/2 teaspoon fine salt

1/4 teaspoon baking powder

6 tablespoons unsalted butter, softened

2 tablespoons shortening

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 (1-pint) containers ice cream (any flavor)

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.

Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.

Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.

To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.

Meatless Monday

If it's Monday, it's Meatless Monday, and time for six vegetarian recipes. Enjoy!

BRAZILIAN BLACK BEAN STEW

This colorful (and yummy) recipe comes from the February 2000 issue of Vegetarian Times, and begins, “Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.” Serves 6 in 30 minutes or less.

To view this online, click here.

1 Tbs. vegetable oil

1 large onion, chopped

2 medium cloves garlic, minced

2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced

1 large red bell pepper, diced

14.5-oz. can diced tomatoes

1 small hot green chili pepper, or more to taste, minced

2 16-oz. cans black beans, drained and rinsed

1 ripe mango, pitted, peeled and diced

1/4 cup chopped fresh cilantro

1/4 tsp. salt

Meal plan:

Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.

Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.

Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

nutritional information Per Serving: Calories: 326; Protein: 16 g; Total Fat: 4 g; Saturated Fat: g; Carbohydrates: 61 g; Cholesterol: mg; Sodium: 211 mg; Fiber: 17 g; Vegan

VEGETARIAN "BEEF" AND GUINNESS STEW

Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."

Prep Time: 10 minutes; Cook Time: 60 minutes

Ingredients:

Approx 14 oz seitan, cut into thin strips

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp steak sauce

3 tbsp butter or margarine

1 onion, diced

3 ribs celery, chopped

2 carrots, chopped

2 medium potatoes chopped into 1 inch pieces

3 cloves garlic, minced

2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth

2 tbsp flour

1 tbsp chopped fresh thyme

1 tsp brown sugar (optional)

Salt and pepper to taste

Preparation:

Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.

Add more salt and pepper if desired and enjoy!

BLUEBERRY TOFU SMOOTHIE

This comes from Rhonda Parkinson, About.com's Chinese Food expert. She writes, “Soft and creamy silken tofu is the tofu of choice for smoothies and shakes. If it isn’t available, you can substitute 2/3 cup of plain, low-fat yogurt. Feel free to boost the protein content of your smoothie by adding 1 or 2 teaspoons of wheat germ.” Prep Time: 20 minutes.

To view this online, click here.

Ingredients

6 ounces silken tofu

1 medium banana

2/3 cup soy milk

1 cup frozen or fresh blueberries

1 tablespoon honey

2 -3 ice cubes, optional

Preparation

Drain the silken tofu to remove excess water (silken tofu has a high water content).

Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).

Blend the banana, tofu and soy milk for 30 seconds. Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes if using and process again until smooth.

Enjoy

Nutritional Breakdown (based on 2 servings) Each serving contains: Calories 218, 35 g Carbohydrates, 10 g Protein, 6 g Fat (1 g saturated fat), 0 mg Cholesterol, 6 g Fibre, 18 mg Sodium, 499 mg Potassium. An excellent source of potassium and calcium.

QUICK SUMMER SLAW WITH APPLES AND PECANS

This comes from Dora Villarosa, About.com's Budget Cooking expert. She writes, “This summer slaw with Granny Smith apples and pecans comes together as quick as you can slice the apples. The simple Dijon vinaigrette keeps it bright and crispy. I like to use a combination of green cabbage and radicchio because I love the combination of colors and the bit of bitterness added by the radicchio. If you want to save time, a bag of prepackaged slaw mix works great. I like the subtle flavor of the shallot in this recipe, but any type of well-minced onion will work.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 4-6 servings

To view this online, click here.

Ingredients

3 large Granny Smith apples

1 small head radicchio (1 cup finely chopped)

1/2 cup green cabbage, thinly shredded

1 small bunch parsley (1 cup roughly chopped leaves)

1/2 cup pecans

1 shallot, or 1 tablespoon minced yellow, red, or white onion

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Preparation

Mince shallot or onion, if using. Combine shallot or onion and apple cider vinegar in a measuring cup or nonreactive Cover and let sit for at least 15 minutes (up to 2 hours).

Core the apples, and peel them if you prefer (I think the peel helps them keep their color, so I usually don't peel the apples).

Slice apples into matchsticks. Chop pecans. If using, finely chop radicchio and thinly shred green cabbage.

Wash and dry parsley using a salad spinner or draining on paper towels. Separate parsley leaves and roughly chop them, discarding stems. In a large mixing bowl, combine apples with prepackaged slaw mix or radicchio and green cabbage. Add parsley and pecans and toss to combine.

Add Dijon mustard and extra-virgin olive oil to minced shallot or onion. Add apple cider vinegar and stir or whisk until dressing thickens.

Just before serving, toss vegetables to evenly coat with dressing. Season to taste with salt and pepper. Serve cold or at room temperature. Keeps covered in the refrigerator for up to 48 hours.

This dish is delicious with late summer and fall flavors.

FAVA BEAN AND PASTA TOSS

This recipe comes from the April 2005 issue of Vegetarian Times. It begins, “A versatile main dish, this works well as a warm entrée or a hearty salad. If you choose the salad option, try garnishing the dish with diced avocados. Pass with toasted focaccia sprinkled with garlic and olive oil.” Serves 6 in 30 minues or less.

To view this online, click here.

1 cup uncooked whole wheat spiral pasta

1 19-oz. can fava beans, drained and well rinsed

1 15.5-oz. can artichoke hearts, drained, well rinsed and chopped

1 6-oz. jar water-packed roasted red peppers, drained, well rinsed and diced

2 pieces oil-packed sun-dried tomatoes, drained and diced

1 Tbs. pesto

Salt and freshly ground black pepper to taste

1 cup shredded part-skim mozzarella cheese

Bring large pot of lightly salted water to a boil, and cook pasta according to package directions. Drain and rinse.

Meanwhile, put beans, artichoke hearts and red peppers in large mixing bowl. Stir together tomatoes and pesto, and stir into bean mixture. Season with salt and pepper. Add pasta, toss mixture and top with mozzarella cheese.

nutritional information Per SERVING: Calories: 250; Protein: 15 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 5 mg; Sodium: 620 mg; Fiber: 8 g; Sugar: 2 g

SOUTHWESTERN CHOPPED SALAD

This also comes from the April 2005 issue of Vegetarian Times, and begins, “Lunches get a big flavor kick with this colorful combination, guaranteed to dazzle family and friends. Pass the salad, and serve it with warmed flour or corn tortillas and lemonade.” Serves 6 in 30 minutes or less.

To view this online, click here.

1 cup frozen corn kernels, cooked and cooled

1 avocado, diced

1 pint grape tomatoes

1 red bell pepper, diced

1 jalapeño chile, minced, optional

1 15.5-oz. can pinto beans, drained and well rinsed

4 hard-boiled eggs, chopped

1 cup crumbled tortilla chips, preferably lime-flavored

2 Tbs. olive oil

2 Tbs. fresh lime juice

1 tsp. chili powder, or to taste

1 Tbs. sugar, or more to taste

Salt and freshly ground black pepper to taste

Combine corn, avocado, tomatoes, bell pepper, jalapeño, if using, beans, eggs and tortilla chips in large salad bowl.

Stir together oil, lime juice, chili powder, sugar, salt and pepper until combined. Pour over salad mixture, and toss to combine. Serve.

nutritional information Per SERVING: Calories: 290; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 33 g; Cholesterol: 140 mg; Sodium: 330 mg; Fiber: 7 g; Sugar: 6 g

Friday Recipes

Here are six recipes to help you into your weekend. Enjoy!

ZUCCHINI-CORN SAUTE

This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes

To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.

Ingredients

1 tablespoon olive oil

3 cups (about 3 medium) zucchini, sliced

1/2 cup red onion, chopped

1/8 teaspoon crushed red pepper (optional)

1 1/2 cups loose-pack frozen whole-kernel corn

1 cup (about 1 medium) tomato, chopped

1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed

salt and freshly ground pepper, to taste

Directions

Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.

ROASTED CAULIFLOWER SOUP

There are times when nothing quite hits the spot like homemade soup. This yummy recipe comes from Diana Rattray, About.com's Southern Food expert. She writes, “This curry-spiced roasted cauliflower soup is creamy and delicious. For a pleasant tang, add the lime juice and top with cilantro or green onion. It's a wonderful lunch soup with sandwiches, or serve as a soup course at a special dinner party.” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 6 servings

To view this online, go to http://southernfood.about.com/od/cauliflower/r/Roasted-Cauliflower-Soup.htm.

Note: If you're a vegetarian, as I am, definitely go with the vegetable broth. You could also use a vegetarian version of the light cream.

Ingredients

1 medium head cauliflower, broken into florets

1 small onion, chopped

2 1/2 teaspoons curry powder

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cumin

3 tablespoons extra virgin olive oil

3 cups vegetable broth or chicken broth, or a combination

1 1/2 cups light cream

2 teaspoons lime juice, optional

salt, to taste

chopped green onion, cilantro, or parsley, for garnish

Preparation

Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.

Toss the cauliflower florets with the chopped onion, curry powder, pepper, and cumin. Drizzle with the olive oil and toss to coat lightly.

Spread out on the baking pan and cook for about 20 to 30 minutes, turning frequently, until tender.

Put in a large saucepan with the broth. Bring to a boil. Cover and simmer for 5 to 10 minutes, or until very tender.

Add the cream and continue cooking for 1 minute longer. Blend in batches. Add lime juice if desired, and season to taste with salt and pepper.

Ladle into bowls and garnish with parsley, chopped green onion, or cilantro.

Serves 5 to 6.

BANANA CHOCOLATE CUPCAKES WITH DULCE DE LECHE

This comes from Nichelle Stephens, About.com's Cupcakes expert. She writes, “Chunky Monkey is a popular ice cream flavor from Ben & Jerry's, but I wonder if monkeys know that they are synonymous with bananas. For every illustration or cartoon of a monkey, there's a banana in his or her hand. I personally don't think it's fair to monkeys or bananas, but for some reason the name chunky money connotes banana and chocolate. I love the combination of banana, nuts and chocolate. It's the reason a banana split sundae is delicious because those cherries and the sprinkles are mere decoration. The banana and chocolate cupcakes come with a little something extra, dulce de leche. Dulce de leche is a rich caramel dessert that is native to South American. Speaking of dulce de leche, that is one my favorite ice cream flavors. Therefore, these banana chocolate cupcakes with dulce de leche filling are great.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes.

To view this online, click here.

Ingredients

3 overripe bananas plus 1 more for decoration

A splash of milk (optional)

2 sticks of butter

2 3/4 cups of all-purpose flour

1 1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 cup brown sugar

3 eggs, room temperature

1 tsp pure vanilla extract

1 14-oz can of sweetened condensed milk

Chocolate buttercream frosting:

1 stick of butter

1/2 cup unsweetened cocoa

1 tsp vanilla

2 1/2 cups powdered sugar

1/3 cup milk

Preparation

Preheat oven to 350F. Prepare muffin pans with cupcake liners and set aside.In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. In a mixer or large bowl, cream butter and sugars together until well mixed, and airy. Add eggs, one at a time, making sure each egg is fully incorporated before proceeding. Scrape the sides of the bowl. Stir in vanilla, followed by banana puree.

Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 18-19 cupcakes.

The filling is just one 14-oz can of sweetened condensed milk. Fill the bottom of a double boiler (or pan if using bowl/pan method), halfway with water. Bring to boil and then reduce heat to medium. Pour milk into the top of the double boiler (or bowl if using/bowl/pan method). Heat until milk has thickened and has become a dark caramel color. This will take about 2 hours. Every 30 minutes give it a stir and replenish water on bottom if necessary. When finished, remove from heat and cool completely.

Using a hand mixer, cream butter in a mixing bowl. Mix in cocoa powder. Add in the vanilla extract. Mix in half of powdered sugar, followed by half of the milk. Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If the frosting is too thick, add more milk.

HOMEMADE DULCE DE LECHE – RICH CARAMEL SAUCE

This recipe, which works well with the Banana Chocolate Cupcakes, is from Marian Blazes, About.com's South American Food expert. She writes, “Dulce de Leche is widely adored all over South America. It's in birthday cakes, ice cream, pastries, cookies and more. Recipes vary by region, but the basic procedure is to boil milk and sugar until the mixture is a thick, golden caramel sauce. It's a slow process that is worth every minute.

“It's easy to find commercially prepared dulce de leche, but homemade is much, much better. So get out a spoon, listen to the soccer match on the radio, and count how many times you hear 'Goal!' before your dulce de leche is ready.” Prep Time: 5 minutes; Cook Time: 45 minutes; Total Time: 50 minutes

To view this online, go to http://southamericanfood.about.com/od/desserts/r/DulcedeLeche.htm.

Ingredients

1 (14 ounce) can of condensed milk (about 1 1/2 cups)

1 (12 ounce) can of evaporated milk (about 1 2/3 cups)

1/2 teaspoon baking soda

Generous pinch of salt (optional)

Cinnamon sticks (optional)

1 tablespoon corn syrup

1 teaspoon vanilla

Preparation

Place the evaporated milk, the corn syrup, and the condensed milk in a heavy-bottomed pot. Add the cinnamon sticks, baking soda, and pinch of salt if desired. (Salt is not exactly traditional but helps intensify the flavor).

Cook and stir over medium low heat. The water will begin to evaporate as steam. Stir steadily so that the mixture does not stick to the bottom of the pan and burn. Adjust the temperature so that the mixture stays just barely at a simmer.

The mixture will slowly begin to thicken and darken slightly in color. Keep stirring - this takes patience!

Cook and stir until the mixture is making big slow bubbles and is very thick. Lift the spoon out of the pot and drizzle some of the caramel over the surface. If it forms a ribbon that does not disappear after 10 seconds or so, it is ready. Also check by dragging the spoon along the bottom of the pot. You should be able to see the bottom of the pot for a few seconds before the thickened mixture closes in on itself and covers the bottom. The mixture will have been simmering for 30-45 minutes.

Remove from heat and let cool for 5 minutes. Remove cinnamon sticks, and stir in the vanilla.

Let cool completely and serve.

Tip: If the mixture starts to stick to the bottom of the pan and burn, you can quickly change to a fresh pan. If there are burnt pieces already mixed in, strain the mixture through a fine mesh sieve into the clean pot, and continue cooking and stirring.

Makes 1 1/2 cups.

LAST-MINUTE BLACK BEAN SOUP

One of the cool thing about finding recipes for this blog is when I stumble across different websites or e-newsletters that offer yummy food or a new way to cook something that I might not have thought about. This recipe comes from one of those websites. Meal Makeover Moms is a wonderful site that offers “Mealtime Made Easy.” I originally found it through AccentHealth. Last-Minute Black Bean Soup was created by Liz Weiss, MS, RD for Meal Makeover Moms. Makes 4 Servings; Serving size about 1 cup

To view this recipe online, click here.

Ingredients

One 15-ounce can reduced-sodium black beans, undrained

1 1/2 cups frozen corn kernels

3/4 cup salsa

1/2 cup water

1/2 cup finely diced red bell pepper

2 tablespoons fresh lime juice (juice of 1 lime)

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 cup shredded reduced-fat Cheddar cheese

1/4 cup reduced-fat sour cream, optional

Directions

In a medium saucepan, combine the beans, corn, salsa, water, bell pepper, lime juice, chili powder, and cumin. Cover and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.

Serve in individual bowls and top with the cheese and sour cream as desired.

Nutrition: 180 calories, 1.5g fat (1g saturated), 380mg sodium, 33g carbohydrate, 7g fiber, 10g protein, 60% vitamin C, 15% calcium, 15% iron

CHICKEN POT PIE BUNDLES

This is another recipe from Meal Makeover Moms and makes 6 servings.

To view this online, click here.

Ingredients

1 1/2 tablespoons canola oil, divided

1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)

1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)

2 cloves garlic, minced

1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice

2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon

1/2 teaspoon kosher salt

Pinch of black pepper

1 cup all-natural chicken broth

4 teaspoons cornstarch

3/4 cup frozen petite peas, thawed

3/4 cup frozen corn kernels, thawed

2 tablespoons grated Parmesan cheese

12 egg roll wraps (NOT the smaller wonton wrappers)

Directions

Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.

Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.

Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.

To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.

Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.

Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.

Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron

Diabetic Thursday

Yesterday, I received an email from Diabetes Self-Management. The magazine is requesting diabetics to tell how the Affordable Care Act – aka “Obamacare” – has affected them. If you would like to be part of the conversation, click here.

And now, for today's six recipes, including walnut fudge! Yes, fudge - and it's a diabetic dessert. There's also sweet potatoes and more. Enjoy!

ASPARAGUS CHEF SALAD

Find this recipe at: http://diabeticgourmet.com/recipes/html/227.shtml

Source: Cooking Healthy and Fast

Yield: 4-1/2 (1 cup) servings

Ingredients

2-1/2 lb. asparagus, trimmed

8 oz. mushrooms, sliced

2 oz. part-skim julienne Swiss cheese

2 oz. lean julienne ham

1 Tbsp.finely chopped onion

1 orange, peeled and cubed

Dressing:

1 pkg. lemon and herb salad dressing mix

2 Tbsp. water

1/4 cup vinegar

1/4 cup vegetable oil

Directions

Chop asparagus into bite-sized pieces and place in a microwavve-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.

Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.

Nutritional Information Per Serving: Calories: 151; Fat: 5 g; Sodium: 347 mg; Cholesterol: 25 mg; Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat

WALNUT FUDGE

Yield: 48 2-inch-square pieces, 1 piece per serving.

Source: The Diabetic Dessert Cookbook

View online: http://diabeticgourmet.com/recipes/html/607.shtml

Ingredients

3 cups carob

1/4 teaspoon artificial sweetener

1 (14 -ounce) can sweet condensed milk (not evaporated milk)

1 cup chopped walnuts

1-1/2 teaspoon vanilla extract

48 walnut halves

Directions

In a heavy 2-quart saucepan, combine the carob, artificial sweetener and condensed milk. Cook over low heat until carob is completely melted. Remove from heat.

Add chopped walnuts and vanilla extract. Stir until completely mixed.

Pour into a 9" x 9" square pan. Chill in refrigerator until almost firm.

Score the top of the fudge into squares 2" x 1/2" deep. Place a walnut half on the top of each square.

Chill until firm. Finish cutting into squares.

Nutritional Information Per Serving: Calories: 137; Protein: 4 g ; Fat: 8 g; Sodium: 11 mg; Cholesterol: 4 mg; Dietary Fiber: 0.3 g; Carbohydrates: 13 g; Exchanges: 1 Bread/Starch, 1-1/2 Fat

STEAMED GREENS WITH GINGER AND WATER CHESTNUTS

Yield: Makes 4 servings.

View online: http://diabeticgourmet.com/recipes/html/510.shtml

Ingredients

3 cups mixed leafy greens, e.g. bok choy (Chinese cabbage or Chinese chard), spinach, Swiss chard leaves, collards or kale, stems removed

1 tsp. peeled, finely-minced fresh ginger

1 tsp. finely-minced fresh garlic

1/2 Tbsp. sesame seed oil, or as needed

1/2 cup diced canned water chestnuts (rinsed and drained)

Salt and freshly-ground black pepper

Directions

Steam each type of greens separately, until tender, adding each cooked green to a large plate. (Each type takes a different length of time to cook, some as little as 30 seconds.) Sprinkle ginger and garlic over the entire batch of greens, then evenly drizzle a small amount of oil on top.

Meanwhile, heat a small amount of the oil in a small pan over medium heat until hot. Add water chestnuts and sauté 30 seconds. Transfer with a slotted spoon to a plate covered with paper towels to remove excess oil. Scatter water chestnuts on top of greens.

Season to taste with salt and pepper. Serve immediately.

Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 2 g; Sodium: 19 mg; Carbohydrates: 3 g; Less than 1 g. saturated fat; 1 g. dietary fiber; Exchanges: 1 Vegetable, 1/2 Fat

CHICKPEA SALAD

Yield: 2 servings

Source: Diabetes Cookbook for Dummies

View recipe: http://diabeticgourmet.com/recipes/html/622.shtml

Ingredients

1-1/2 cups canned chickpeas, drained and rinsed

1/4 cup celery, chopped

1/4 cup red pepper, chopped

1/4 cup red onion, chopped

1/8 teaspoon salt

1/8 teaspoon white pepper

2 tablespoons lowfat mayonnaise

Pita bread or mixed greens

Directions

In a bowl, coarsely mash the chickpeas.

Add the celery, red pepper, onion, salt, pepper, and mayonnaise and toss well.

Serve over pita bread or mixed greens.

Nutritional Information Per Serving: Calories: 206; Protein: 10 g; Fat: 3 g; Sodium: 641 mg; Cholesterol: 0 mg; Carbohydrates: 35 g; Exchanges: 1-1/2 Starch, 1-1/2 Very Lean Meat, 1/2 Fat

ORANGE-LIME SWEET POTATOES

Source: 1,001 Delicious Recipes for People with Diabetes

Servings: 6 (about 1/2 cup each)

Find this recipe at: http://diabeticgourmet.com/recipes/html/297.shtml

Ingredients

Butter-flavored vegetable cooking spray

1 cup chopped onion

1 teaspoon minced garlic

1 pound sweet potatoes, peeled, cut into 1-inch pieces

1 cup orange juice

1/4 cup lime juice

Salt and pepper, to taste

Directions

Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion and garlic 3 to 4 minutes.

Add sweet potatoes and juices to skillet; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Cook, uncovered, until sauce is thickened, 8 to 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 95; Protein: 1.7 g; Fat: 0.3 g; Sodium: 9 mg; Cholesterol: 0 mg; Carbohydrates: 22.3 g; Exchanges: 1/2 Fruit, 1 Bread/Starch

ITALIAN SPINACH PIE

Makes: 8 servings

View recipe: http://diabeticgourmet.com/recipes/html/626.shtml

Source: Kraft

Ingredients

1 container (16 oz.) Breakstone's or Knudsen 2% Milkfat Low Fat Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

4 eggs, lightly beaten

1 jar (7 oz.) roasted red peppers, well drained, chopped

1/3 cup Kraft Grated Parmesan Cheese

1 tsp. dried oregano leaves

Options: Substitute 1/2 cup chopped red bell peppers for the roasted peppers.

Directions

Preheat oven to 350F. Mix all ingredients until well blended.

Pour into greased 9-inch pie plate.

Bake 40 min. or until center is set.

Nutritional Information Per Serving: Calories: 150; Protein: 15 g; Fat: 8 g; Sodium: 450 mg; Cholesterol: 125 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable + 2 Lean Meat

Wednesday Recipes

Enjoy!

CARAMEL APPLE PIE NESTLÉ® TOLL HOUSE® COOKIES

This yummy recipe comes from Very Best Baking. Prep Time: 10 minutes; Cooking Time: 9 minutes; Skill Level: Easy; Makes 60 cookies

To view this online, click here.

Ingredients

2 1/4 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 1/2 cups (about 5 oz.) coarsely chopped dried apples

18 caramels, unwrapped

1 tablespoon milk

Instructions

Preheat oven to 375° F.

Combine flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Microwave caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.

PUMPKIN SPICE LATTE

This yummy recipe comes from The Food Network, and begins, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-spice-latte.print.html?oc=linkback

Ingredients

1 cup milk

2 tablespoons pure pumpkin puree

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice, plus more for sprinkling

1/4 teaspoon pure vanilla extract

1/4 cup hot espresso or strong brewed coffee

Sweetened whipped cream, for serving

Directions

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH

This comes from Tablespoon's emailing list. It begins, “Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.” Prep Time: 35 min; Total Time: 35 min; Servings: 8

To view this online, click here.

Ingredients

4 cups water

2 cans (12 oz each) evaporated milk

1 teaspoon salt

2 cloves garlic, finely chopped

1 lb uncooked ziti pasta

2 teaspoons cornstarch

2 cups shredded deli rotisserie chicken

1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped

6 oz shredded Parmesan cheese (about 1 1/2 cups)

Juice of 2 medium lemons (about 2/3 cup)

2 tablespoons butter

4 cups baby spinach (5-oz package)

1/2 teaspoon pepper, if desired

Directions

In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.

In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.

Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.

Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

TWICE-BAKED POTATOES

This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 1 hr 50 min; Prep: 30 min; Cook: 1 hr 20 min; Yield: 12 to 16 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe.print.html?oc=linkback

Ingredients

8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits (fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1/2 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

”BETTER THAN THE DELI” MACARONI SALAD

This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8

Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes

Ingredients:

1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well

1 1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 cup finely diced celery

1/4 cup minced red onion

1/2 cup sweet pickle relish

1/4 finely grated carrot

2 tablespoons finely diced roasted red pepper or pimento

1/4 cup chopped parsley

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoon salt, or to taste

Preparation:

Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.

PASTA FAGIOLI WITH ORZO

Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."

Ingredients:

3 tbsp olive oil

1 medium onion, chopped

4 cloves garlic, chopped

1 jalapeno, minced

1 14.5 ounce can stewed tomatoes

2 15.5 ounce cans cannellini beans, drained and rinsed

6 cups vegetable broth

1 8 ounce box orzo

1/4 cup chopped fresh Italian parsley

salt and freshly ground black pepper

grated Parmesan cheese (optional)

Preparation:

Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.

Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.

Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.

Tuesday Recipes

Here are six recipes to try. Enjoy!

CROCKPOT APPLE BUTTER

I love homemade apple butter, and this is probably one of the easiest recipes I've found. It comes from Erin Huffstetler, About.com's Frugal Living expert. Prep Time: 30 minutes; Cook Time: 720 minutes; Total Time: 750 minutes; Yield: Varies

To view this online, click here.

Erin writes, “Pull out your crock pot, and whip up a delicious batch of apple butter. Here's how:”

Ingredients

6 lbs apples

1-1/2 cup sugar

2 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp nutmeg

Preparation

Peel, core and slice apples.

Put the apples, sugar and spices in a crock pot (4 quarts or larger), cover and cook on high for one hour.

Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.

Transfer to hot, sterilized jars, taking care not to fill past the headspace line.

To Can: Process the jars for 10 minutes in a water bath canner.

Refrigerate any jars that fail to seal properly.

To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year, for the best quality.

Tips:

Use a variety of apples for the best flavor

Want to speed up the process? Turn your crock pot on high, and stir more frequently

Have a super-big crock pot? This recipe doubles and triples beautifully

Prefer to make your apple butter on the stove? No problem. Just set your pot to a low simmer. No recipe modifications are required

Warning: Processing times vary by altitude. Check with your local extension office for times specific to your area.

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.

APPLE CRISP WITH PUMPKIN SPICE MORSELS

This easy, yummy recipe comes from Very Best Baking. Prep Time: 10 minutes; Cooking Time: 20 minutes; Skill Level: Easy; Makes 16 servings, 1/2 cup each

To view this online, click here.

Ingredients

2 cans (21 oz. each) apple pie filling

1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels, divided

1 package (17.5 oz.) oatmeal cookie mix

1/2 cup (1 stick) butter, cut into pieces

Whipped topping (optional)

Instructions

Preheat oven to 375° F.

Spread pie filling into ungreased 13 x 9-inch baking dish. Sprinkle 1/4 cup morsels over filling. Place cookie mix into large bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Stir in remaining 3/4 cup morsels. Sprinkle mixture over filling.

Bake for 20 to 25 minutes or until bubbly around edges and topping is lightly browned. Serve warm. Top with whipped topping, if desired.

MEXICAN TACO SALAD

This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies

To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.

Ingredients

1 pound beef or turkey, ground

1 cup onion, chopped

1 cup ORTEGA® Thick & Chunky Salsa

3/4 cup water

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

1 can (15-oz.) kidney or pinto beans

1 can (4-oz.) ORTEGA® Diced Green Chiles

6 tortilla shells, or 3 cups of tortilla chips

6 cups lettuce, shredded

3/4 cup nacho and taco blend cheese, shredded

Directions

Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.

Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.

SLOW-COOKER CHEESY POTATO SOUP

This soup recipe comes from Tablespoon.com, and starts off, “A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker!” Prep Time: 15 min; Total Time: 6 hr 45 min; Servings: 6

To view this online, click here.

Ingredients

Reynolds™ Slow Cooker Liners

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2 cup frozen chopped onion (from 12-oz bag), thawed

1 medium stalk celery, diced (1/2 cup)

1 carton (32-oz) Progresso™ chicken broth

1 cup water

3 tablespoons Gold Medal™ all-purpose flour

1 cup milk

1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4 cup real bacon pieces (from 2.8-oz package)

4 medium green onions, sliced (1/4 cup)

Directions

Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.

In lined slow cooker, mix potatoes, onion, celery, broth and water.

Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

CHICKEN POT PIE TURNOVERS

This yummy recipe comes from Melissa d'Arabian, The Food Network's Ten Dollar Dinners. Total Time: 1 hr 25 min; Prep: 20 min; Inactive: 10 min; Cook: 55 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/chicken-pot-pie-turnovers-recipe.print.html?oc=linkback

Ingredients

2 tablespoons butter

1/2 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

Kosher salt and freshly ground black pepper

2 cloves garlic, minced

2 teaspoons dried thyme

1 tablespoon flour, plus more for dusting

1/2 cup white wine

1 cup chicken stock

1 teaspoon Dijon mustard

1/2 cup frozen peas

1 1/2 cups cubed or shredded cooked chicken

1 sheet frozen puff pastry, thawed

1 egg

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Meatless Monday

If it's Monday (and it is), it's Meatless Monday. Here are today's six vegetarian recipes. Enjoy!

MEMPHIS CORN PUDDING

This comes from GE Appliances. To view it online, click here.

Ingredients

2 boxes corn muffin mix (8 ounce)

2 sticks butter, melted

2 cans yellow whole corn

2 cans cream corn

2 eggs

16 oz sour cream

Method

Mix all together thoroughly.

Spray a 9"x13" baking pan with Pam.

Pour in batter.

Bake at 350 degrees F for 45 minutes.

SPARKLING LEMONADE

As hot as summer gets, what's better than a refreshing lemonade? This if from Vegetarian Times' June 2014 issue, page 33.

Serves 8

The acidity of the lemon juice slows the yeast activity for this soda, so start it about a week before you plan to serve it.

1 cup sugar, plus more if desired

1 pinch salt

2 cups fresh lemon juice

1/4 tsp. champagne yeast

Bring 1 cup water to a boil in small saucepan. Remove from heat. Add sugar and salt, and stir to dissolve both. Cool, then stir in lemon juice.

Pour juice mixture into clean 2-liter soda bottle using funnel. Top off bottle with water, leaving at least 1 inch headspace. Taste, and add more sugar if desired. (Extra sugar will dissolve on its own.)

Add yeast to juice mixture. Screw on cap, and shake bottle to dissolve and distribute yeast. Let bottle sit at room temperature away from sunlight 5 to 7 days, or until lemonade is carbonated. Check bottle periodically; lemonade is ready when bottle feels rock-solid with very little give.

Refrigerate overnight, or up to two weeks. Open bottle very slowly over 
sink to release pressure gradually and avoid bubble-ups. Store in refrigerator.

nutritional information Per 1-cup serving:

Calories: 111; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 18 mg; Fiber: less than 1 g; Sugar: 27 g; Vegan; Gluten-Free

WATERMELON GRANITA WITH MINT AND LIME

From the July 2006 issue of Vegetarian Times.

Serves 4

Watermelon lovers go wild for this dessert: Freezing watermelon juice with a sugar syrup intensifies the fruit flavors.

1/3 cup sugar

1 small fresh mint sprig

1 2-inch piece lime zest

2 1/2 Tbs. lime juice

3 lb. watermelon, cut into chunks

Combine sugar, mint, lime zest and 1/3 cup water in small saucepan. Bring to a simmer over medium-high heat, and cook 1 minute, or until sugar has dissolved. Remove from heat, and cool. Strain, and remove mint and zest.

Purée watermelon in blender or food processor. Strain liquid. You should have about 2 cups juice.

Combine watermelon juice and lime juice in large bowl. Add sugar syrup and stir to combine. Pour into 9×9-inch baking tin, and freeze 45 minutes. Stir with fork. Continue to freeze 3 to 4 hours, stirring every 1/2 hour to fluff crystals and prevent granita from turning solid. Cover with plastic wrap, and freeze until dessert time. Scoop into bowls with fork or small spoon, and serve.

nutritional information Per SERVING: Calories: 100; Protein: 1 g; Carbohydrates: 26 g; Sodium: 1 mg; Sugar: 24 g; Vegan

LEMON-BLUEBERRY SCONES

From Vegetarian Times' May 2005 issue.

Makes 16 scones

30 minutes or fewer

Scones, like biscuits, are most tender when handled minimally. So use a soft touch when mixing and patting the dough. The scones can be made the night before, left unbaked and refrigerated. They can go straight from fridge to oven; just add 5 minutes to the baking time.

2 cups unbleached all-purpose flour

1/4 cup granulated sugar

2 tsp. baking powder

1/2 tsp. salt

3 Tbs. unsalted butter

1/2 cup plus 2 Tbs. low-fat buttermilk

1 tsp. grated lemon zest

1 tsp. vanilla extract

1 large egg

1 cup dried blueberries

Milk for brushing tops

Granulated sugar for tops

Preheat oven to 350°F. Grease baking sheet. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse meal.

Mix buttermilk, zest, vanilla and egg in medium bowl. Stir in dried blueberries. Add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto lightly floured surface. Pat into 8-inch circle about 3/4-inch thick. Use 2-inch round cookie cutter to cut out dough. Form scraps into more scones. Place 1/2 inch apart on baking sheet. (If making ahead, stop here, wrap tightly in plastic and refrigerate.) Brush tops with milk, and sprinkle with sugar.

Bake 12 to 14 minutes, until tops are lightly browned.

nutritional information Per SERVING: Calories: 270; Protein: 5 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 48 g; Cholesterol: 40 mg; Sodium: 330 mg; Fiber: 3 g; Sugar: 16 g

SUPER MEAT SEITAN MEAT SUBSTITUTE

This is from Jolinda Hackett, About.com's vegetarian blog. Jolinda writes, "A super meaty tasting seitan recipe that you can add to stir-fries, Chinese food recipes, vegetarian sub sandwiches or just gobble up right out of the pan. The combination of ingredients may seem a bit odd, but the salty soy sauce, tangy vinegar and sweet barbecue sauce all combine for a really meat-like flavor in this vegetarian and vegan seitan recipe."

Ingredients:

Approx 1 pound seitan, sliced into strips or bite-sized chunks

2-3 tbsp olive oil

2 tbsp soy sauce

2 tbsp balsamic vinegar

2 tbsp barbecue sauce

1-2 tbsp water

Preparation:

Sautee seitan in oil over medium-low heat until lightly browned on all sides, about 5 minutes.

Add soy sauce, stirring to coat seitan well, then add vinegar, barbecue sauce and a tablespoon or two of water, stirring to mix well and coat seitan.

Heat for 1-2 more minutes, until water is absorbed and seitan is cooked.

BEST-OF-SUMMER-FRUIT SALAD

This comes from the July 2009 issue of Vegetarian Times. It starts, “Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it's cut and stirred into a salad. Feel free to substitute whatever fruit you may have on hand for the choices here. If you plan to use bananas, though, do not add them until just before you're ready to serve the dish.” Serves 8.

To view this online, click here.

1/3 cup sugar or 1/4 cup agave nectar

1/4 cup fresh mint or lemon verbena leaves

2 Tbs. lemon or lime juice

2 cups seedless grapes, halved

2 peaches or nectarines, cut into 1 1/2-inch pieces

1 cup sliced strawberries or whole raspberries

1 cup blueberries

Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 minutes. Remove from heat, and stir in mint and lemon juice. Steep 15 minutes. Strain out mint.

Combine grapes, peaches, strawberries, and blueberries in large bowl. Stir in sugar syrup. Cover, and chill 2 hours, or overnight.

Per 3/4-cup serving: Calories: 91; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 20 g; Vegan; Gluten-Free

Friday Recipes

Finally, Friday. Over the weekend, when we're busy juggling a million different things – at least, it feels like we are – it would almost be easier to order something to pick up for dinner. While that may be okay once in a while, it's not necessarily the healthiest or cheapest way to go. Here are a few recipes that can get food on the table in a relatively short period of time, without breaking the bank. Enjoy!

LAST-MINUTE BLACK BEAN SOUP

One of the cool thing about finding recipes for this blog is when I stumble across different websites or e-newsletters that offer yummy food or a new way to cook something that I might not have thought about. This recipe comes from one of those websites. Meal Makeover Moms is a wonderful site that offers “Mealtime Made Easy.” I originally found it through AccentHealth. Last-Minute Black Bean Soup was created by Liz Weiss, MS, RD for Meal Makeover Moms. Makes 4 Servings; Serving size about 1 cup

To view this recipe online, click here.

Ingredients

One 15-ounce can reduced-sodium black beans, undrained

1 1/2 cups frozen corn kernels

3/4 cup salsa

1/2 cup water

1/2 cup finely diced red bell pepper

2 tablespoons fresh lime juice (juice of 1 lime)

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 cup shredded reduced-fat Cheddar cheese

1/4 cup reduced-fat sour cream, optional

Directions

In a medium saucepan, combine the beans, corn, salsa, water, bell pepper, lime juice, chili powder, and cumin. Cover and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.

Serve in individual bowls and top with the cheese and sour cream as desired.

Nutrition: 180 calories, 1.5g fat (1g saturated), 380mg sodium, 33g carbohydrate, 7g fiber, 10g protein, 60% vitamin C, 15% calcium, 15% iron

CHICKEN POT PIE BUNDLES

This is another recipe from Meal Makeover Moms and makes 6 servings.

To view this online, click here.

Ingredients

1 1/2 tablespoons canola oil, divided

1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)

1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)

2 cloves garlic, minced

1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice

2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon

1/2 teaspoon kosher salt

Pinch of black pepper

1 cup all-natural chicken broth

4 teaspoons cornstarch

3/4 cup frozen petite peas, thawed

3/4 cup frozen corn kernels, thawed

2 tablespoons grated Parmesan cheese

12 egg roll wraps (NOT the smaller wonton wrappers)

Directions

Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.

Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.

Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.

To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.

Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.

Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.

Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron

PEANUT BUTTER BANANA CREAM PIE

This comes from The Baker Chick. I love the food that comes out in her e-newsletters. If you haven't checked out (and signed up for) her newsletters, I recommend doing so. This makes 1 9-inch pie.

To view this online, click here.

Ingredients

For the Crust:

20-25 Oreo Cookies

3 tablespoons of butter

pinch of salt

3 ripe bananas

For the Pudding:

2 1/4 cups whole milk

2/3 cup sugar

3 egg yolks

1/4 cup cornstarch

1 teaspoon vanilla

1 tablespoon butter

Peanut Butter Mousse

3 ounces cream cheese, room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)

2/3 cup chilled heavy whipping cream

For Peanut Butter Sauce: (optional)

1 tablespoon peanut butter

1 tablespoon powdered sugar

1-2 teaspoons of milk

Instructions

For the Crust:

Place the Oreos in a large ziplock bag and crush them into fine crumbs with a rolling pin. Stir in the melted butter until the crumbs are moistened- stir in the salt.

Press the crumbs into the bottom and sides of a 9-inch pie dish. Bake at 350F for about 10 minutes or until set.

For the pudding:

Combine 2 cups of milk and the sugar in a medium-sized saucepan over medium heat. Stir together and heat until simmering.

Whisk egg yolks together and slowly pour about half of the milk mixture into it with one hand while whisking with the other until combined. Pour the egg mixture back into the pot with the rest of milk.

In a small bowl combine the remaining 1/4 cup of milk with the cornstarch until thick and combined. Pour it into the milk mixture and turn the heat back up to medium. Whisk constantly until very thick and bubbling like lava.

Remove from heat and stir in the vanilla and butter.

Allow the pudding to cool a bit as you prep the mousse.

For the Peanut Butter Mousse:

Using an electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter.

Whip cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining whipped cream in 2 additions.

To assemble:

Layer the pie in the prepared crust as follows: Sliced banana, pudding, bananas and mousse. Chill for at least 3 hours or overnight.

For peanut butter sauce:

Melt peanut butter in the microwave until thinned. Whisk in powdered sugar and enough milk to thin it for drizzling. Drizzle the sauce over the pie before serving.

BLUEBERRY MUFFINS

This comes from Seattle, Washington's Macrina Bakery. If you haven't signed up for their newsletter, I highly recommend it. (Hint: Their newsletter is one of my favorite!) The recipe starts off, “This muffin is a perfect showcase for fresh summer blueberries. The batter is only slightly sweet allowing the fruit flavors to speak for themselves. Substitute your favorite seasonal fruit when fresh blueberries are not available.” Makes 6 to 8 muffins

Ingredients:

3 cups unbleached all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar

1-1/2 tablespoons baking powder

1-1/2 teaspoons salt

4 eggs

1 tablespoon pure vanilla extract

1 teaspoon freshly grated lemon zest

1-1/2 cups whole milk

8 tablespoons (1 stick) unsalted butter, melted and slightly cooled

2 cups fresh blueberries

1/2 cup coarse raw sugar

Preheat the oven to 375°F. Brush the insides of a muffin tin with canola oil.

Sift flour, granulated sugar, brown sugar, baking powder and salt into a medium bowl. Mix gently with a wooden spoon and set aside.

In a separate medium bowl, combine eggs, vanilla extract, lemon zest and milk. Mix with a whisk until combined. Add to the bowl of dry ingredients and stir with a wooden spoon just until all the dry ingredients are moistened. (It's important not to overmix.) Slowly add melted butter and continue mixing until batter is smooth and there are no visible streaks of butter. Gently fold blueberries into batter taking care to avoid crushing them.

Scoop batter into oiled muffin tin filling the cups to the top. Sprinkle coarse raw sugar on tops of muffins and bake on center rack of oven for 25 to 30 minutes. Finished muffins will be golden brown. Let cool for at least 10 minutes, then slide a fork down the side of each muffin and gently lift it from the pan.

SPINACH SALAD WITH SMOKED CHICKEN, APPLE, WALNUTS, AND BACON

This comes from FamilyTime. It starts off, "Try this delicious and substantial salad. It calls for the thick-sliced smoked chicken, but you can also use smoked turkey from the deli counter instead." Prep. time: 5 minutes; Cooking time: 8 minutes; Serves: 4

To view this online, click here.

Ingredients

3/4 cup chopped walnuts

1/4 pound sliced bacon

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

3/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/3 cup cooking oil

2/3 pound smoked chicken breast, sliced

1 pound fresh spinach, stems removed, leaves washed (about 9 cups)

1 small red onion, chopped fine

1 Granny Smith apple, peeled, cored, and cut in 1/2-inch slices

Directions

Heat the oven to 350 degrees. Toast the walnuts until golden brown, about 8 minutes. Let cool.

In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.

In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.

In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.

BAKED MACARONI AND CHEESE

Kathy Kingsley, About.com's American Food blog's guide, writes, “A true American classic, this recipe for baked macaroni and cheese couldn't be easier or more comforting. It's also a a very versatile dish, lending itself to many variations. For example, no reason to stick to elbow macaroni for the recipe, try it with penne, rigatoni or rotini. And you can mix-up the cheese you use, too. How about a mixture of cheddar and Monterrey Jack, or Gruyere and fontina? The variations on the dish are only limited by your imagination.

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: Serves 8

Ingredients:

12 ounces elbow macaroni (3 cups)

1/2 stick (4 tablespoons) butter

1/2 cup finely minced onion

1/4 cup all-purpose flour

3 1/2 cups whole or 2-percent fat milk

1 teaspoon Dijon mustard

Pinch cayenne pepper

1/2 teaspoon salt

1/2 teaspoon ground black pepper

8 ounces shredded Cheddar cheese (2 cups)

1 cup fresh bread crumbs, or 1/2 cup dried

Preparation:

Preheat the oven to 375°F.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain in a colander.

In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the flour and cook, stirring for 1 minute.

Slowly pour in the milk and whisk until mixture is smooth. Cook over medium heat, whisking often, until mixture thickens and bubbles, about 6 minutes. Stir in the mustard and cayenne pepper.

Stir in 1 1/2 cups of the shredded cheese until melted and smooth. Season with salt and pepper.

Add the pasta to the cheese sauce and toss to coat. Scrape the mixture into a 9 - by- 13-inch baking dish.

In a small bowl, combine the remaining 1/2 cup shredded cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.

Bake the casserole until the top is golden brown, about 30 minutes. Serve hot.

Recipe Notes

You can mix-up the recipe some by adding 1 cup of chopped ham and/or 1/2 cup of thawed, frozen peas.

Another variation for this macaroni and cheese is to use Fontina cheese and add some sauteed, chopped mushrooms and spinach, or use some Monterrey Jack cheese and add some canned chopped green chilies and a little chili powder.

Make individual servings of mac and cheese: Spoon the macaroni and cheese into 1 to 2 cup-size ramekins, and bake for 15 to 20 minutes.

To ensure that the sauce is smooth, add the cheese in small batches, stirring until smooth before adding the next batch.