Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Spicy Black Bean Empanadas and Vegetable-Chicken Noodle Soup. Enjoy!

CHICKEN FAJITA PASTA

This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”

Prep: 20 minutes; Total: 40 minutes; Servings: 4

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 lb. chicken breast, sliced thin

1 packet Old El Paso™ taco seasoning mix chicken

1/4 cup water

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

1/2 yellow bell pepper, sliced thin

1/2 red onion, sliced thin

1/2 lb. spaghetti (1/2 of a 16 oz. box)

4 oz. cheddar cheese, grated

Salt and pepper

Directions

In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.

Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.

Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.

Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.

VEGETABLE-CHICKEN NOODLE SOUP

Recipe Yield: Servings: 6 (Serving = 1-1/2 cup)

To view this online, click here.

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Protein: 10 g; Carbohydrates: 12 g

Diabetic Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable

SPICY BLACK BEAN EMPANADAS

This is from FamilyTime, and begins, “Gather the ingredients for the tasty empanadas and either bake right away or freeze to bake later. You will love having these appetizers on hand for any occasion.”

Serves: 40 pieces; Prep Time: 40 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

2 packages (17.3 ounces each) Pepperidge Farm® Puff Pastry Sheets (4 sheets), thawed

1 egg

1 tablespoon water

1/2 pound ground pork

1 small red pepper, diced (about 2/3 cup)

4 medium green onion, chopped (about 1/2 cup)

1 clove garlic, minced

1/2 cup tomato sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1/8 teaspoon crushed red pepper

1 1/2 cups shredded Cheddar cheese (about 6 ounces)

1 can (about 15 ounces) black beans, rinsed and drained

1/4 cup chopped fresh cilantro leaves

1 cup sour cream

1 cup guacamole

Directions

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.

Cook the pork in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Stir in the diced red pepper, onions and garlic and cook until tender. Stir in the tomato sauce, cumin, chili powder and crushed red pepper. Reduce the heat to low. Cook for 5 minutes. Remove the skillet from the heat. Stir in the cheese, 1 cup beans and the cilantro. Let the mixture cool to room temperature.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Cut into 10 (2 1/2-inch) circles. Repeat with the remaining pastry sheets, making 40 in all.

Spoon 1 teaspoon pork mixture on half of each pastry circle. Brush the edges of the pastry with water. Fold the pastry over the filling and crimp with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Serve the pastries with the sour cream, guacamole and remaining beans.

Tips: Easy Substitution Tip: Use ground turkey instead of the pork. Add 1 teaspoon vegetable oil to the skillet while browning the turkey.

Tip: To make ahead, place the unbaked empañadas onto a baking sheet. Cover and freeze until firm. Remove the frozen empañadas from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen empañadas as directed above.

SPINACH & ARTICHOKE CHICKEN

This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”

Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.

To view this online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

6 chicken breasts

kosher salt

Freshly ground black pepper

1/2 tsp. dried oregano

3 tbsp. butter

3 cloves garlic, minced

2 c. baby spinach

1 (13.75-oz.) can artichoke hearts, chopped

1/2 c. sliced roasted red peppers

1 c. half-and-half

3/4 c. shredded mozzarella

1/4 c. Parmesan

Directions

Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.

Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.

Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.

Serve chicken warm with sauce.

"BETTER THAN THE DELI” MACARONI SALAD

Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “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

I couldn't find the original link to this recipe. If/when I do find it, I'll post it.

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.

EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS

This comes from the Food Network, and begins, “These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.”

Total: 45 min; Active: 30 min; Yield: 6 servings (half a sandwich per person); Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for coating the baking sheet

2 cups frozen spinach (from a 10-ounce package)

1 pound 80 percent ground turkey

1/4 cup breadcrumbs

2 teaspoons ground cumin

2 cloves garlic, minced

1 medium carrot, grated

1 large egg

2 tablespoons fresh dill fronds, chopped

Kosher salt and freshly ground black pepper

1 cup full-fat Greek yogurt

Juice of half a lemon

3 pitas with pockets, cut in half and warmed

2 cups shredded romaine lettuce

2 Roma tomatoes, sliced

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.

Cook the spinach in a large bowl in the microwave according to the package instructions. Let cool slightly.

Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.

Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.

Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.

Meatless Monday

It's Meatless Monday, time to check out how easy and great tasting meatless food can be. Here are today's six recipes to help you through the day, including Cafe de Olla and Vegan Gingered Carrot Soup. Enjoy!

SUPER EASY VEGETARIAN AND VEGAN CHILI

This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.

“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”

Makes 6 servings.

To view this online, click here.

Ingredients

1 can black or pinto beans, drained

1 can kidney beans, drained

1 can diced tomatoes

1/2 onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

2 tbsp olive oil

1/4 cup vegetable broth

2 tbsp chili powder

1/2 tsp salt

1/2 tsp pepper

dash cayenne pepper (optional)

dash red pepper flakes (optional)

1/2 cup TVP + 1/2 cup water (optional)

Directions

In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.

Add tomatoes, vegetable broth and chili powder and stir.

Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.

For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.

Nutrition Facts (from Calorie Count):

One serving of this vegetarian chili (based on six servings) provides approximately:

Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet

TWICE BAKED POTATOES

Prep Time: 10 Minutes - Cost: $

Servings: 4 - Difficulty Level: 2

Source: Cooking Healthy and Fast

Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml

Ingredients

4 Medium potatoes, baked

1 cup low-fat cottage cheese

1/2 cup low-fat milk

1 tbsp onion, minced

Freshly ground black pepper

Paprika

Dried Parsley Flakes

Directions

Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.

With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.

Sprinkle with paprika flakes and black pepper.

Bake for 10 minutes until just golden.

Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

VEGAN GINGERED CARROT SOUP

This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes

To view this online, click here.

Ingredients

3 tbsp olive oil

1/2 yellow onion, diced

1/4 cup fresh ginger, minced

4 cups chopped and peeled carrots (about 1 1/2 pounds)

3 cups vegetable broth

1 1/2 cups orange juice

dash nutmeg

salt and pepper to taste

Preparation

In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.

Add orange juice and stir well.

Working in small batches and using a food processor or blender, process soup until smooth.

Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS

This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.”

Yield: 6 servings; Time: 1 hour

This was featured in “Pastas of Spring” and can be viewed online here.

Check out “How to Make Pasta” by Samin Nosrat.

Ingredients

Juice of 1 lemon

4 medium or 2 large artichokes, or 8 baby artichokes

2 tablespoons extra virgin olive oil

1/2 pound spring onions or scallions, white and light green parts only, finely chopped

Salt and freshly ground black pepper to taste

2 pounds fava beans, shelled and skinned

2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)

2 teaspoons chopped mint

3/4 pound farfalle

Freshly grated Parmesan or Pecorino (or a combination) for serving

Preparation

Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.

Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.

Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.

Tip

Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten.

Friday Recipes

It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Meatloaf with a Twist and Cheesy Taco Noodles. Enjoy!

SLOW COOKER CREAMY BEEF STROGANOFF

This is from Campbell’s, and begins, “Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home ready to serve a delicious dish the whole family will enjoy!”

Prep Time: 20 minutes; Total Time: 8 hours 20 minutes; Serves 8 people.

To view this online, click here.

Ingredients

2 cans Campbell's® Condensed Cream of Mushroom Soup

1/4 cup Swanson® Beef Broth or Swanson® Beef Stock

3 tablespoons Worcestershire sauce

3 cloves garlic, minced

1/2 teaspoon ground black pepper

12 ounces white mushrooms, sliced (about 4 cups)

3 medium onion, coarsely chopped (about 1 1/2 cups)

2 pounds boneless beef round steak, cut into thin strips

1/2 cup sour cream

12 ounces (about 7 cups) medium egg noodles, cooked and drained

1 tablespoon chopped fresh parsley (optional)

Directions

Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.

Recipe Tips

Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.

COCONUT RICE

This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”

Yield: 3 to 4 servings; Time: 35 minutes

To view this recipe online, click here.

LEARN: How to Make Rice

Ingredients

1 cup long-grain white rice, such as jasmine

3/4 cup coconut milk

1 scant tablespoon sugar

1/2 teaspoon kosher salt, plus more to taste

3/4 cup water

Preparation

Rinse the rice a few times, until the water that drains away runs almost completely clear.

Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.

Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

MEATLOAF WITH A TWIST

This is from FamilyTime, and begins, “This moist and flavorful meatloaf gets an extra kick from picante sauce...it takes just 10 minutes of your time before you bake it, so it's as easy as it is good to eat!”

Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 65 minutes

To view this online, click here.

Ingredients

1 can (10 1/2 ounces) Campbell's® Mushroom Gravy

1 1/2 pounds ground beef

1/2 cup dry bread crumbs

1 egg, beaten

1/2 cup Pace® Picante Sauce

Directions

Thoroughly mix 1/4 cup gravy, beef, bread crumbs, egg and 1/4 cup picante sauce in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.

Bake at 350°F. for 1 hour or until the meatloaf is cooked through.

Heat 2 tablespoons drippings, the remaining gravy and the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy mixture with the meatloaf.

Serving Suggestion: Serve the meatloaf with hot mashed potatoes.

BLACKBERRY ICE CREAM

This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!

This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”

To view this online, click here.

Ingredients

2 cups frozen blackberries

2 frozen bananas, in chuncks

a few splashes of almond milk

Preparation

In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).

Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.

CREAMY RIGATONI WITH SAUSAGE AND FENNEL

This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!

This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”

Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.

To view this online, click here.

Ingredients

3 tablespoons olive oil

3 cups chopped fresh fennel or celery

1 large yellow onion, chopped (about 1 1/2 cups)

1 lb bulk mild Italian sausage

2 teaspoons minced garlic

1 teaspoon whole fennel seeds, crushed or chopped

1/2 teaspoon crushed red pepper flakes

Salt and pepper, to taste

1 cup dry white wine

1 cup heavy cream

2/3 cup half-and-half

2 tablespoons tomato paste

1 lb rigatoni pasta

1/2 cup chopped fresh parsley, divided

1 cup fresh-grated Parmesan cheese, divided

Directions

In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.

Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.

Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.

Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.

CHEESY TACO NOODLES

This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”

To view this online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1/2 large white onion, chopped

1/2 jalapeño, minced

salt for seasoning

1 lb. ground beef

2 tbsp. Taco Seasoning

12 oz. No Yolks® Extra Broad Noodles

1 (15-oz.) can fire-roasted diced tomatoes

3 1/2 c. low-sodium chicken broth

1/4 c. heavy cream

1 1/2 c. shredded Cheddar

1 1/2 c. Shredded Monterey Jack

Chopped fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.

Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.

Remove from heat and add both cheeses and toss to coat.

Garnish with cilantro and serve.

Chili - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Since today would have been my dad's 90th birthday, today's double post deals with one of his favorite foods, chili. Here are six yummy chili recipes to help you through the day, including Hearty Turkey Chili and Dad's Texas Chili. Enjoy!

By the way, I also have a photography blog, titled A Year (or More) of Photos. Here are a couple of photos of my dad. Happy Birthday, Dad!

TEXAS CHILI

This is one of my dad’s recipes. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.

This can be found in my e-cookbook, Off the Wall Cooking.

3 balls ground beef suet

4 slices back, cut

2 lbs. stew beef, cut small

2 lbs. chopped chuck

3 cloves garlic, minced

1 T paprika

1 tsp. oregano

3/4 tsp. cumin

1 2/3 T salt

3/4 tsp. black pepper

1/4 tsp. cayenne

6 – 9 T chili powder

2 – 4 walnut-size pieces suet

2 Bermuda onions

1 can beef broth

3 cans measured water

6 C tomatoes & juice

1 1/2 lbs. drained kidney beans

In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2 – 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.

BLACK BEAN AND CORN VEGETARIAN CHILI

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “Who doesn't love a good vegetarian black bean chili recipe? This one is simple to prepare (don't be fooled by the long ingredients list) and is completely vegetarian, low in fat and gluten-free. Omit the cheese and optional sour cream topping if you need it to be vegan and dairy-free as well.

“Made with mostly canned ingredients, this a quick and easy vegetarian black bean chili recipe that's perfect even for novice chefs. Give it a try - it's practically foolproof! Black bean and corn chili recipe and photo courtesy of Bush's Beans.” Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

2 tablespoons olive oil

2 (6- or 8-inch) corn tortillas, cut into 2-inch strips

2 medium onions, chopped

1 large red bell pepper, chopped

4 cloves garlic, chopped

1 (15 ounce) can corn, undrained

2 tablespoons chili powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/4-1/2 teaspoon cayenne pepper

1 (15 ounce) can black beans, drained

1 (16 ounce) can tomato sauce

salt and pepper, to taste

1/4 cup shredded Monterey Jack cheese or Jalapeno Jack cheese (or a blend, optional for serving)

2 green onions, chopped (optional, for serving)

1/4 cup sour cream (optional, for serving)

2 tablespoons fresh cilantro, chopped (optional for serving)

Preparation

First, heat half the oil (one tablespoon) in a large saucepan over medium-high heat. Add the cut tortillas and lightly brown. Remove to a paper towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch.

Next, heat the remaining oil (one tablespoon) in same large saucepan. Add the onion, red pepper, garlic and corn, then stir in the chili powder, oregano, cumin and cayenne pepper.

Allow to cook for four minutes, stirring often.

Next, add the beans and tomato sauce. Season with a bit of salt and pepper to taste. Allow to simmer over medium-low heat for 20 minutes.

Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream and cilantro.

Nutritional Information, Per Serving: Calories: 399, Fat 15g, Sodium 1481mg, Dietary Fiber 14g, Protein 15g, Sugars 13g, Cholesterol 13mg

BLACK BEAN VEGETARIAN CHILI WITH SWEET POTATO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. For this one, Jolinda wrote, “I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite homemade chili recipe!” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 3-4 servings (though it ends “Makes 5 servings of homemade black bean chili.”)

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 small onion, diced

2 small sweet potatoes, peeled and chopped

2 medium carrots, sliced

1/2 red bell pepper, chopped (optional)

2 tbsp olive oil

1 15 ounce can black beans (or a little less than two cups, if you're cooking them fresh)

1 15 ounce can diced tomatoes or tomato sauce

1/2 cup vegetable broth

1 tbsp chili powder

1 tsp cumin

1/2 tsp cayenne (or to taste)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Preparation

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.

HEARTY TURKEY CHILI

This comes from GE Appliances and can be viewed online here.

Ingredients

1 lb ground turkey

1 medium onion, chopped

2-15oz. cans chili-ready beans in chili gravy

1-12oz bottle beer (can use non-alcoholic)

1-14 1/2 oz can diced tomatoes (chili ready)

1/2 c. chili sauce

1 teaspoon chili powder

1 teaspoon Cajun seasoning

1/4 teaspoon garlic salt

Directions

In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.

Add meat to slow cooker.

Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.

Cook in slow cooker on low for 4 hours.

CHEF'S NOTES:

If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!

SIMPLE, PERFECT CHILI

This comes from Ree Drummond, from The Food Network show, The Pioneer Woman.

Total: 1 hr 40 min; Active: 30 min; Yield: 6 to 8 servings; Level: Easy

To view this online, click here.

Ingredients

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving

Chopped onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions

Watch how to make this recipe.

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

FIREHOUSE CHILI GUMBO

This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”

Yield: Serves 8 to 10; Time: 2 hours

This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.

Ingredients

For the Chili:

2 tablespoons neutral oil, like canola or grapeseed

3 pounds ground beef, ideally coarse-ground

1 tablespoon kosher salt

1 teaspoon ground white pepper

1 teaspoon ground black pepper

1 teaspoon ground cayenne pepper, or to taste

2 tablespoons chile powder

1 teaspoon ground turmeric

1 teaspoon dried oregano

1 teaspoon ground cumin

3 tablespoons steak sauce

2 tablespoons Worcestershire sauce

2 14.5-ounce cans diced tomatoes

For the Gumbo:

2 tablespoons unsalted butter

1 tablespoon olive oil

2 tablespoons all-purpose flour

1 large yellow onion, peeled and diced

2 medium shallots, peeled and diced

1 green bell pepper, diced

1 yellow bell pepper, diced

3 ribs celery, trimmed and diced

3 cloves garlic, peeled and minced

2 6-ounce cans tomato paste

2 8-ounce cans tomato sauce

1 to 2 cups tomato juice

1 cup ketchup

1 tablespoon apple-cider vinegar, or to taste

2 tablespoons hot sauce, or to taste

Preparation

Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.

Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.

Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.

Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

Diabetic Thursday

It's Diabetic Thursday, time to check out how healthy (and yummy) diabetic food. Here are six recipes to help you through the day, including Onion and Blue Cheese Focaccia and No Bake Cherry Custard Cake. Enjoy!

NEAPOLITAN MEATBALLS

This comes from Diabetic Connect.

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/2219-neapolitan-meatballs

Ingredients

1/2 cup bulgur

2 tablespoons extra-virgin olive oil, divided

8 cloves garlic, very thinly sliced

3/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper

2 28-ounce cans diced tomatoes

4 cups diced plum tomatoes (about 1 1/2 pounds)

2 cups cubed whole-wheat country bread

1 large egg

1 large egg white

1 pound 93%-lean ground beef

1/2 cup finely shredded Parmesan cheese

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground pepper, plus more to taste

1/8 teaspoon salt

1/2 teaspoon sugar (optional)

Directions

Place bulgur in a medium bowl and cover generously with hot water. Let soak for 30 minutes. Drain in a fine sieve, pressing to remove excess liquid.

Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-low heat. Add garlic, oregano and crushed red pepper; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and plum tomatoes; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer while you prepare meatballs.

Place bread in a medium bowl and cover with cold water. Let soak for a few minutes. Drain and squeeze out moisture.

Whisk egg and egg white in a large bowl. Add the bulgur, the bread, beef, Parmesan, cinnamon, pepper and salt. Gently combine with a potato masher and/or your hands. Form into 20 oval meatballs about 2 inches long.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate; blot with paper towels. Brown the remaining meatballs.

Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the meatballs to the sauce. Simmer over low heat, partially covered, for 50 minutes.

Taste the sauce and add sugar, if it seems tart, and additional pepper to taste. Serve the meatballs with the sauce.

Makes 8 servings, 2 – 3 meatballs each.

Nutritional Facts: Servings: 1; Per serving: 283 calories; 11 g fat (4 g sat, 4 g mono); 73 mg cholesterol; 20 g carbohydrate; 23 g protein; 5 g fiber; 687 mg sodium; 271 mg potassium. 1 Carbohydrate Serving; Exchanges1/2 starch; 1 vegetable; 2 1/2 lean meat

IRISH WHOLE WHEAT SODA BREAD

Yield: Makes 1 Round Loaf

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=637

View recipe: http://diabeticgourmet.com/recipes/html/637.shtml

Source: America's Everyday Diabetes Cookbook

Ingredients

2 cups whole wheat flour

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-1/2 cups buttermilk

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

In a large bowl, stir together whole wheat flour, flour, sugar, baking powder, baking soda and salt.

Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.

With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat the dough into a 6-inch thick round, with a slightly flattened top.

Place dough on prepared baking sheet. With a shape knife or pizza cutter, score the top in the shape of a cross or large X. Bake in preheated oven for 35 to 45 minutes. Remove from baking sheet onto a cooling rack immediately. Dust top with rice flour. Serve warm from the oven.

Nutritional Information Per Serving: Calories: 123; Protein: 5 g; Fat: 1 g; Sodium: 335 mg; Cholesterol: 1 mg; Dietary Fiber: 3 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Starch/Bread

BAKED APPLES WITH RAISINS

Servings: 2

Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml

Ingredients

2 apples

1 tbsp raisins

Orange juice

Pinch ground cinnamon

Directions

Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.

Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.

Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit

ASPARAGUS SPEARS WITH CITRUS-GINGER DIP

Yield: 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=682

View recipe: http://diabeticgourmet.com/recipes/html/682.shtml

Ingredients

2 pounds asparagus

3/4 cup mayonnaise

3/4 cup sour cream

1 tablespoon vinegar

1 tablespoon orange juice

1 teaspoon grated orange zest

1 garlic clove, crushed

1 tablespoon Dijon-style mustard

1-1/2 tablespoons grated fresh ginger root

1 teaspoon soy sauce

1/2 teaspoon sugar

Salt and pepper, to taste



Directions

Snap tough ends off asparagus. Peel stalks, if desired.

In large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4-5 minutes.

Drain and dunk in ice water until cold; drain, cover and chill until serving.

Meanwhile, combine well all remaining ingredients in medium bowl.

Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

Nutritional Information Per Serving: Calories: 226; Protein: 4 g; Fat: 22 g; Sodium: 231 mg; Cholesterol: 22 mg; Saturated Fat: 5 g; Dietary Fiber: 2 g; Carbohydrates: 7 g

ONION AND BLUE CHEESE FOCACCIA

Yield: 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=685

View recipe: http://diabeticgourmet.com/recipes/html/685.shtml

Source: 1,001 Delicious Recipes for People with Diabetes

Ingredients

Olive oil cooking spray

2 cups thinly sliced onions

4 cloves garlic, minced

1/2 teaspoon dried rosemary leaves

Salt and pepper, to taste

1 focaccia (Italian flat bread, 10 ounces)

1/4 cup chopped sun-dried tomatoes (not in oil)

2-3 ounces crumbled blue cheese

2 tablespoons grated fat-free Parmesan cheese

Directions

Spray large skillet with cooking spray; heat over medium heat until hot.

Cook onions and garlic, covered, over medium heat until wilted, about 5 minutes. Cook, uncovered, over low heat until tender and lightly browned, about 15 minutes. Stir in rosemary and season with salt and pepper.

Arrange onions on focaccia; sprinkle with sun-dried tomatoes and cheeses. Bake at 350 degrees until focaccia is hot and cheese melted, about 15 minutes. Cut into wedges.

Nutritional Information Per Serving: Calories: 146; Protein: 5.9 g; Fat: 3.5 g; Sodium: 354 mg; Cholesterol: 5.2 mg; Carbohydrates: 23.3 g; Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat

NO BAKE CHERRY CUSTARD CAKEServings: 12

Source: Cinnamon Hearts

Find this recipe at: http://diabeticgourmet.com/recipes/html/197.shtml

Ingredients

1 prepared Angel Food cake (10 inches)

1 package (1.4 oz) sugar-free instant vanilla pudding mix

1-1/2 cups milk (2%)

1 cup light sour cream

1 can (21oz) light cherry pie filling

Directions

Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.

In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.

Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.

Nutritional Information Per Serving: Calories: 184; Fat: 3 g; Sodium: 319 mg; Cholesterol: 9 mg; Carbohydrates: 36 g; Exchanges: 1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat

Pasta Party

I've always loved pasta. Something about the taste, the texture, the stuff (yes, that's the technical term!) that can be added to pasta. It's one of those lovely things that can work as the base for a meal, and then grow from there.

That said, here are six pasta recipes to help you through the day, including Fettuccine Alfredo with Asparagus and Chicken Fajita Pasta. Enjoy!

CREAMY ROASTED RED PEPPER PENNE

This is from Lindsay Funston on Delish. Lindsay wrote, “With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.”

Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

12 oz. penne

1 tbsp. extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

3 c. baby spinach

1 c. sliced jarred roasted red peppers

1/2 c. heavy cream

1/2 c. low-sodium chicken broth

1 tsp. crushed red pepper flakes

freshly grated Parmesan, for serving

Directions

In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes.

Stir in heavy cream, chicken broth, and 1/4 cup pasta water and bring to a simmer.

Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.

Garnish with Parmesan and serve.

CHICKEN FAJITA PASTA

This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”

Prep: 20 minutes; Total: 40 minutes; Servings: 4

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 lb. chicken breast, sliced thin

1 packet Old El Paso™ taco seasoning mix chicken

1/4 cup water

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

1/2 yellow bell pepper, sliced thin

1/2 red onion, sliced thin

1/2 lb. spaghetti (1/2 of a 16 oz. box)

4 oz. cheddar cheese, grated

Salt and pepper

Directions

In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.

Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.

Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.

Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.

CHICKEN & BROCCOLI ALFREDO

This is from FamilyTime, and begins, “In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.”

Serves: 4 servings (about 1 3/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1/2 of a 1-pound package linguine

1 cup fresh or frozen broccoli florets

2 tablespoons butter

1 1/4 pounds skinless, boneless chicken breast half, cut into 1 1/2-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1/2 cup grated parmesan cheese

1/4 teaspoon ground black pepper

Directions

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.

Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.

Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.

Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

CREAMY RIGATONI WITH SAUSAGE AND FENNEL

This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!

This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”

Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.

To view this online, click here.

Ingredients

3 tablespoons olive oil

3 cups chopped fresh fennel or celery

1 large yellow onion, chopped (about 1 1/2 cups)

1 lb bulk mild Italian sausage

2 teaspoons minced garlic

1 teaspoon whole fennel seeds, crushed or chopped

1/2 teaspoon crushed red pepper flakes

Salt and pepper, to taste

1 cup dry white wine

1 cup heavy cream

2/3 cup half-and-half

2 tablespoons tomato paste

1 lb rigatoni pasta

1/2 cup chopped fresh parsley, divided

1 cup fresh-grated Parmesan cheese, divided

Directions

In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.

Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.

Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.

Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.

CHEESY TACO NOODLES

This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”

To view this online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1/2 large white onion, chopped

1/2 jalapeño, minced

salt for seasoning

1 lb. ground beef

2 tbsp. Taco Seasoning

12 oz. No Yolks® Extra Broad Noodles

1 (15-oz.) can fire-roasted diced tomatoes

3 1/2 c. low-sodium chicken broth

1/4 c. heavy cream

1 1/2 c. shredded Cheddar

1 1/2 c. Shredded Monterey Jack

Chopped fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.

Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.

Remove from heat and add both cheeses and toss to coat.

Garnish with cilantro and serve.

FETTUCCINE ALFREDO WITH ASPARAGUS

This recipe is from FamilyTime, and begins, “Ready to go at a moment’s notice, this asparagus-embellished classic is not only creamy, quick, and delicious, but it dirties only one pot.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 12 minutes

To view this online, click here.

Ingredients

1 pound asparagus

3/4 pound fettuccine

4 tablespoons butter, cut into pieces

1 cup heavy cream

pinch ground nutmeg
3/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

1/2 cup Grated Parmesan cheese, plus more for serving

Directions

Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.

Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are today's six yummy recipes, including Turkey Meatloaf with Feta and Sun-Dried Tomatoes and Carrot Cake. Enjoy!

SLOW COOKER SWEET AND SPICY CHILI

This recipe is from Kellie Hemmerly on TODAY’s, and begins, “This Sweet and Spicy Chili is made in the slow cooker for deep, concentrated flavor. The BEST chili recipe around, I use a secret ingredient to create a sweet-tart background to this slightly spicy recipe.”

Kellie’s website, The Suburban Soapbox, looks pretty cool; I recommend checking it out!

Anyway, to view this recipe online, click here.

Servings: 1 cup; Yield: 10-12 servings; Prep Time: 20 min; Cooking Time: 4 hr

Ingredients

2 pounds ground beef (I used 80-20)

1 large onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

5 garlic cloves, minced

2 large jalapeno peppers, minced (remove the seeds and veins for less heat...leave them for more heat)

1/4 cup chili powder

3 tablespoons ground cumin

3 tablespoons ground cayenne pepper

2 tablespoon crushed red pepper

6 ounce jar of chopped sweet peppers and juice

1/2 cup packed light brown sugar

1 - 28 ounce can tomato sauce

1 - 28 ounce can crushed fire roasted tomatoes

salt and pepper to taste

Preparation

In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan. Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.

Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine. Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.

Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

This is from Giada de Laurentiis on the Food Network show, Giada at Home.

Total: 1 hr 5 min; Prep: 15 min; Inactive: 5 min; Cook: 45 min; Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

Vegetable cooking spray

1/2 cup plain bread crumbs

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped garlic and herb-marinated sun-dried tomatoes

2 cloves garlic, minced, optional

2 eggs, at room temperature, lightly beaten

2 tablespoons whole milk

1/2 cup crumbled feta cheese

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

STUFFED PEPPERS WITH GROUND BEEF AND RICE

This is from Diana Rattray of The Spruce. Diana wrote, “Stuffed bell peppers make a delicious everyday meal with a tossed salad, or mashed or baked potatoes served alongside. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it's added to the peppers, it should be quite lean. Replace the ground beef with ground turkey for a lighter option.

“This tried-and-true recipe is a family favorite, and many people consider the dish a comfort food. Make these easy stuffed peppers and find out why this dish is so popular!”

Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 servings.

To view this recipe online, click here.

Ingredients

6 green bell peppers (or a combination of red and green)

1 tablespoons butter

1 tablespoon extra-virgin olive oil

1/2 cup chopped onion

1/2 cup chopped celery

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 clove garlic (crushed)

1 teaspoon dried oregano

1/2 teaspoon dried basil

2 teaspoons salt (divided)

1/2 teaspoon ground black pepper (divided)

1 egg (lightly beaten)

1 1/2 teaspoons Worcestershire sauce

1 1/2 pounds lean ground beef

1 1/2 cups long-grain rice (cooked)

Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)

Directions

Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.

Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.

In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.

Heat the oven to 350 F.

Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.

Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. The meat should be cooked in that amount of time, but if you want to be sure, check the internal temperature with an instant-read thermometer. The minimum safe temperature is 160 F for ground beef, pork or lamb, or 165 F for ground turkey or chicken.

Tips and Variations

Top stuffed peppers with a small amount of shredded cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.

Use green bell peppers or red bell peppers, or any combination of colors.

Ground turkey or ground chicken may be used to replace all or part of the ground beef in the recipe. Or add some extra-lean ground pork to the ground beef.

The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.

STEAK ’N’ BACON CHEDDAR MEATBALLS

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”

Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.

This was featured in “Lucky to Be a Leftover” and can be viewed online here.

Ingredients

3 tablespoons olive oil

1 onion, minced

Scant 8 ounces bacon, cut into 1/4-inch dice

1 pound cooked steak, diced

1 pound ground beef, 80% lean

6 ounces sharp Cheddar cheese, coarsely grated

3 large eggs

1/2 cup unseasoned bread crumbs

2 teaspoons salt

Black pepper

Preparation

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.

Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.

In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.

Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)

Let cool for at least 5 minutes before serving.

TEXAS-STYLE CHILI

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “Calling a dish ‘Texas Chili,’ especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.”

Yield: 12 servings; Time: 2 hours.

This was featured in “Texas Chili Makes a Welcome Guest” and can be viewed online here.

Ingredients

1 tablespoon whole cumin seeds

1 1/2 teaspoons whole coriander seeds

4 pounds beef chuck roast or steak

1 teaspoon salt, more to taste

3 tablespoons vegetable oil, plus extra as needed

1 large yellow or white onion, chopped, plus extra chopped onion for serving

6 large garlic cloves, minced

4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped

3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)

2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho

1 tablespoon dried oregano

1 (12-ounce) bottle Negra Modelo beer

1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles

1 ounce unsweetened chocolate

3 whole dried large red chiles, such as New Mexico or guajillo

Chopped fresh cilantro, for serving

Fritos or warmed flour tortillas, for serving

Preparation

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.

In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.

To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

CARROT CAKE

This comes from Alton Brown of the Food Network show Good Eats.

Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy

To view this online, click here.

Ingredients

Unsalted butter, for the pan

12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

12 ounces grated carrots, medium grate, approximately 6 medium

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

10 ounces sugar, approximately 1 1/3 cups

2 ounces dark brown sugar, approximately 1/4 cup firmly packed

3 large eggs

6 ounces plain yogurt

6 ounces vegetable oil

Cream Cheese Frosting, recipe follows

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Taco Tuesday

It's Taco Tuesday. Here are today's six yummy taco recipes to get you through the day, including Spicy Turkey Tacos and Buffalo Soft Tacos. Enjoy!

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

BUFFALO SOFT TACOS

4 Servings. Serving size: 1 taco

Source: Cooking Up Fun For Kids With Diabetes

View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml

Ingredients

1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)

1 teaspoon corn oil

2 cups (about 10 ounces) diced cooked chicken breast

4 (8 inch) tortillas, warmed if desired

1/2 cup (2 ounces) finely shredded Monterey Jack cheese

1 cup finely chopped lettuce

2 tablespoons + 2 teaspoons light ranch dressing

Directions

Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.

Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).

Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.

Fold each taco in half, or roll it up. Slice in half if you want to.

Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean

TURKEY TACO SOUP

This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.

“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.

To view this online, click here.

Ingredients

1 tablespoon canola (or grapeseed oil)

1 small red onion (diced)

1 green bell pepper (diced)

1 jalapeño (seeded and minced)

3 garlic cloves (minced)

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 (14.5 ounce) can diced tomatoes (with juice)

1 (15 ounce) can pinto beans (rinsed and drained)

1 cup packed shredded cooked turkey

3 cups turkey or chicken broth

Salt and pepper

1 avocado (diced, or sour cream for serving)

Optional: Chips (for serving)

Directions

Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.

Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.

Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.

Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.

Turn up the heat and bring to a simmer.

Turn the heat to low and let simmer, uncovered, for 10 minutes.

Serve topped with diced avocado or a dollop of sour cream and tortilla chips.

CHEESY TACO MEATLOAF

This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people

To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

SPICY TURKEY TACOS

This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.

Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

8 hard corn taco shells

1 tsp. extra-virgin olive oil

1 lb. ground turkey

4 tsp. Mexican seasoning

1 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 onion, diced

1 c. crushed tomatoes

1/4 c. chopped fresh cilantro, plus more for garnish

1 c. grated mozzarella

1 c. Pico de Gallo

1 c. sour cream

Directions

Preheat oven to 375°. Place taco shells on a sheet pan.

In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.

Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.

Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.