Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to get your week started, including S'mores Cake Rolls and Stupid Chicken. Enjoy!

CAMPBELL'S® EASY TURKEY POT PIE

Prep. time: 10 min. Cooking time: 30 min.

Serves: 4

Ingredients

1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup

1 pkg. (about 9 oz.) frozen mixed vegetables, thawed

1 cup cubed cooked turkey OR chicken

1/2 cup milk

1 egg

1 cup all-purpose baking mix

Directions

Preheat oven to 400°F.

Mix soup, vegetables and turkey in 9" pie plate.

Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.

Tips

*Or use Campbell's® Cream of Chicken with Herbs Soup.

Serve with a tossed green salad. For dessert serve pineapple tidbits.

S’MORES CAKE ROLLS

This is from Tablespoon (tbsp.), and begins, “First things first: Yes, this cake roll tastes as good as it looks. We rolled chocolate cake around a marshmallow buttercream filling, and topped it all with melted chocolate, Golden Grahams™ cereal and marshmallows. It’s a grown-up take on s’mores that your inner child is guaranteed to love.”

Prep Time: 60 minutes; Total Time: 2 hours 50 minutes; Servings: 16

To view this online, click here.

Ingredients

Cake

6 eggs

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix

1/2 cup water

1/4 cup vegetable oil

1/2 cup powdered sugar

Filling

1 jar (7 oz) Kraft™ Jet-Puffed™ marshmallow creme

3/4 cup butter, softened

1 teaspoon vanilla

1 1/2 cups powdered sugar

Glaze

1 1/2 cups semisweet chocolate chips

1 cup heavy whipping cream

Decorations

3/4 cup Golden Grahams™ cereal, coarsely crushed

1/2 cup miniature marshmallows

Directions

Heat oven to 375°F. Line bottom only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.

In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.

Bake 10 to 12 minutes or until cake springs back when lightly touched in center.

Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Let rolled cakes cool with seam centered on bottom of cake. Allow cakes to cool 30 minutes on cooling rack.

In large bowl, beat marshmallow crème, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.

Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cake, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Repeat rolling with second cake. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.

In small microwavable bowl, microwave chocolate chips and heavy cream uncovered on High 60 to 90 seconds; stir. Continue to microwave in 15-second increments, until chips can be stirred smooth. Remove plastic wrap from cakes. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Let stand 5 minutes. Sprinkle tops of cakes with cereal and marshmallows. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

Set a timer to be sure you beat the eggs for a full 6 minutes. This will help ensure a spongy cake texture and will help keep the cake from breaking when you roll it.

You must roll the cake into the kitchen towel immediately after turning it out. The cake is most malleable while still hot.

For best results, work quickly when assembling cake rolls to prevent cracking.

STUPID CHICKEN

This is from a free e-cookbook from RecipeLion, and begins, “Don't be fooled by the name of this dish... it may be stupidly easy to prepare, but the end result is brilliantly delicious. If you've been looking for a foolproof slow cooker chicken recipe to add to your collection of easy weeknight dinner ideas, this is it!”

Ingredients

4 skinless boneless chicken breasts

1 (28-ounce) can Italian-seasoned diced tomatoes

1 envelope Herb and Garlic Recipe soup mix (Lipton’s or similar>

Hot cooked rice or pasta

Parmesan cheese, grated

Instructions

Cut chicken into bite-size pieces. Mix chicken, tomatoes and soup mix together, and pour into slow cooker.

Cook on LOW for 6 to 8 hours.

Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.

Notes

If you have an oven, you can do this in an oven-browning bag. Bake for about 45 minutes at 350 degrees F.

Zucchini and mushrooms are nice additions to the recipe.

KEY LIME PIE POPS

This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

“Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”

To view this online, click here.

Ingredients

6 graham crackers

1/4 cup (1/2 stick) unsalted butter, melted

4 ounces (1/2 package) cream cheese, at room temperature

1/2 cup sweetened condensed milk

1 teaspoon finely grated lime zest

1/4 cup freshly squeezed lime juice

1 cup heavy cream, very cold

Twelve 3-ounce paper cups

12 wooden craft sticks

Preparation

In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.

In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.

Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.

Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.

When ready to serve, peel the cups away from the pops.

TWICE BAKED POTATOES

This is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.

Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried

2 to 4 tablespoons unsalted butter

1/3 cup sour cream

1 scallion, finely chopped

Freshly grated nutmeg, optional

1/2 cup shredded sharp cheddar

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

POTATO, LEEK, AND WHITE BEAN SOUP

This is from Kaleigh McMordie, MCN, RDN, LD, whose site, Lively Table, is full of great food and info. She also writes for Very Well. Kaleigh wrote, “If you have high blood pressure, it is usually best to avoid canned soup or soup bought at restaurants. They contain lots of sodium, and if they are creamy they'll have extra saturated fat. Potato soup in particular is commonly made with heavy cream, bacon, cheese, and sour cream, but just because you are trying to eat healthier doesn’t mean you have to miss out on it.

“This potato, leek, and white bean soup is loaded with flavor thanks to sauteed leeks and potatoes cooked in low sodium chicken or vegetable broth. Then white beans are blended in, resulting in a smooth, creamy texture with tons of flavor and nutrition.”

Total Time: 40 min; Prep 10: min, Cook: 30 min; Yield: 8 cups (144 calories each)

To view this recipe online, click here.

Ingredients

1 teaspoon olive oil

3 cloves garlic, smashed

1 leek, cut in half lengthwise and rinsed

4 cups potatoes, peeled and cubed

3 cups low sodium chicken or vegetable broth

1 (15-ounce) can no added salt white beans

1/2 teaspoon freshly cracked black pepper

Cooked, crumbled bacon

Chopped chives

Nonfat plain Greek yogurt

Preparation

Heat oil over low heat in the bottom of a heavy-bottomed pot.

Chop leeks and save greens for another use. Add the white part of leeks and garlic to the stock pot and cook, stirring, until softened. Add potatoes and broth and simmer, covered, until potatoes are soft, about 20 minutes. Remove from heat and transfer all contents to a blender. Add white beans and pepper and blend until smooth.

Pour into bowl and garnish each with a dollop of yogurt, a teaspoon of chives, and a teaspoon of crumbled bacon (optional).

Ingredient Variations and Substitutions

This healthier version of potato soup provides plenty of fiber and plant-based protein and can be made vegan by using vegetable broth. If you aren’t vegetarian, feel free to top your soup with a dollop of plain greek yogurt, a tiny bit of crumbled bacon, and chives for even more flavor.

For dairy-free, leave off yogurt.

Cooking and Serving Tips

If you like your soup more chunky, leave half of the beans and half of the potatoes when blending, and stir them back in at the end.

This soup makes a delicious and filling lunch along with a side salad or on its own. The recipe makes a big batch, so you can portion it out to eat all week long.