Wednesday Recipes

I'd had posted cookie recipes for today, and watched as it somehow disappeared. Not sure what happened; hopefully I'll be able to find it to repost for tomorrow.

In the meantime, here are six yummy recipes to help you through the day, including Comfort Meatballs and Twice Baked Potatoes. Enjoy!

STRAWBERRY MANGO POPSICLES

This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”

Prep Time: 7 minutes; Yield: 6

To view this online, click here.

Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.

Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.

Ingredients

10 ounces frozen unsweetened strawberries, thawed

2 tablespoons pure maple syrup

1/2 cup diced mango

10 ounces fresh beet juice, store-bought

1 tablespoon sugar

Preparation

In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.

In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.

To unmold, run the pop briefly under warm water, remove and enjoy.

BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES

This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”

Note: You will need six (3-ounce) ice pop molds with sticks.

To view this online, click here.

Ingredients

2 chamomile tea bags

8 ounces boiling water

1/2 cup blueberries, divided

2 tablespoons fresh mint leaves

2 tablespoons honey

4 ounces cold water

1/4 cup whole milk vanilla yogurt

Preparation

In a mug, add the tea bags and boiling water. Steep for 10 to 15 minutes, until the water is golden. Remove the tea bags and place the tea in the refrigerator to cool.

Place about 1 tablespoon of blueberries into each pop molds and set aside.

In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.

To unmold, run the pop briefly under warm water, remove and enjoy.

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.

MEDITERRANEAN QUINOA STUFFED PEPPERS

This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.

"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."

Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)

To view this online, click here. To check out Kaleigh's website, go to Lively Table.

Ingredients

2 large red bell peppers

1 cup cooked quinoa

1 cup low sodium cooked chickpeas

1 cup cherry tomatoes, quartered

2 tablespoons pine nuts

2 tablespoons sliced black olives

1 clove garlic

1 teaspoon red wine vinegar

1 teaspoon dried oregano

Chopped parsley, for serving (optional)

Preparation

Heat oven to 350F.

Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.

In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.

Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).

Ingredient Variations and Substitutions

You may use cooked brown rice or other grain, such as farro, in place of the quinoa.

Include any vegetables that you have in your refrigerator that need to be used.

Cooking and Serving Tips

Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.

Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.

SPICE ORANGE CHICKEN THAT'S BETTER THAN TAKE-OUT

This comes from Kaleigh McMordie, MCN, RDN, LD on Very Well. Kaleigh's website, Lively Table, is full of wonderful recipes.

Kaleigh wrote, "Chinese takeout is notorious for being a href=https://www.verywell.com/watching-your-sodium-intake-2505914>full of sodium. Between the sugar and sodium-laden sauces, breaded meat, egg rolls, and fried rice, a takeout meal can quickly add up when it comes to saturated fat and salt. A better option is to make your own at home. It may seem intimidating at first, but it's actually pretty easy and doesn't require too many ingredients.

"This recipe for spicy orange chicken uses fresh orange juice, garlic, ginger, and red pepper flakes for tons of flavor without added sugar or salt. The only sodium comes from a little bit of reduced-sodium soy sauce, which research shows can actually reduce the amount of sodium in dishes without affecting flavor. Searing the chicken instead of breading and frying it and adding plenty of carrots makes this dish even more virtuous.

"Serve this dish with a side of cooked brown rice or quinoa and top with sliced green onions and red pepper flakes for a super-easy version of takeout that is much healthier. It all comes together in less than 30 minutes—perfect for weeknight dinner!"

To view this online, click here.

Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 2 servings (400 calories each)

Ingredients

3/4 cup orange juice, freshly squeezed (from about 2 medium oranges)

zest from 1/2 an orange

1 tablespoon low-sodium soy sauce

2 cloves garlic

2 teaspoons grated fresh ginger

2 teaspoons red pepper flakes

2 teaspoons cornstarch

1 teaspoon sesame oil

1 boneless skinless chicken breast (8 ounces), cut into 1-inch cubes

2 medium carrots, thinly sliced

1 cup cooked brown rice or quinoa

2 sliced green onion

red pepper flakes, to taste

Preparation

In a medium bowl, whisk together sauce ingredients. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add chicken, stirring occasionally so that all sides get browned. Once chicken has browned, add carrots and cook, stirring, until carrots are softened, about 5 minutes.

Pour in sauce and cook until sauce is thickened, 3 to 5 more minutes.

Spoon into bowls with rice or quinoa and sprinkle with green onions and red pepper flakes.

Ingredient Variations and Substitutions

To bulk up this dish even more, add more veggies like broccoli, snow peas, or cabbage.

For a gluten-free version, use low-sodium tamari instead of soy sauce, or look for gluten-free soy sauce.

For a grain-free version, use low-sodium tamari instead of soy sauce or arrowroot (or tapioca) starch instead of cornstarch and serve with cauliflower “rice."

Cooking and Serving Tips

This dish comes together quickly, so make sure your ingredients are chopped and prepped ahead of time to make cooking go more smoothly.

COMFORT MEATBALLS

This is from Ree Drummond of The Food Network’s The Pioneer Woman.

Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533

Ingredients

Meatballs:

1 1/2 pounds ground beef

3/4 cup quick oats

1 cup milk

3 tablespoons very finely minced onion

1 1/2 teaspoons salt

Plenty of ground black pepper

4 tablespoons canola oil

1/2 cup all-purpose flour

Sauce:

1 cup ketchup

4 to 6 tablespoons minced onion

3 tablespoons distilled white vinegar

2 tablespoons sugar

2 tablespoons Worcestershire sauce

Dash of hot sauce, such as Tabasco

Directions

For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.

Preheat the oven to 350 degrees F.

Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.

For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.

Bake until bubbly and hot, about 45 minutes.