Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Black-Eyed Chicken and Celebration Cake. Enjoy!

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

ENGINE 2 DIET VEGAN LASAGNA

This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Vegetable lasagna ​​is always a good meal choice for a vegan. And if you've heard about the heart-healthy and cholesterol-lowering Engine 2 Diet and want to try an approved recipe, this vegan lasagna is a good place to start.

“From Rip Esselstyn's The Engine 2 Diet, ‘Raise the Roof’ sweet potato vegan lasagna replaces the high fat and cholesterol of cheese and beef with whole-grain noodles, tofu, and antioxidant-rich vegetables including mushrooms, broccoli, bell peppers, and corn crowned with a crunchy good-fat cashew topping. It's so delicious, he says, he served it at his own wedding.

“As if that's enough to be happy about, the lasagna noodles cook in the oven so there is no need to boil them first—what a time saver.”

Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 10 to 12 minutes.

To view this online, click here.

Ingredients

1 onion (chopped)

1 head garlic (small, all cloves chopped or pressed)

8 ounces mushrooms (sliced)

1 head broccoli (chopped)

2 carrots (peeled and chopped)

2 red bell peppers (seeded and chopped)

1 can corn (rinsed and drained)

1 package silken lite tofu

1/2 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2 (24-ounce) jars pasta sauce

2 (13.25-ounce) boxes whole-grain lasagna noodles (uncooked)

16 ounces frozen spinach (thawed and drained)

2 sweet potatoes (cooked and mashed)

6 Roma tomatoes (sliced thin)

1 cup raw cashews (ground)

Directions

Prepare the FillingHeat oven to 400 F.

Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan without any oil.

Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon and leave the mushroom liquid in the pan.

Add the broccoli and carrots to the pan and sauté for 5 minutes, remove, and add them to the bowl containing the onion, garlic, and mushrooms, leaving any liquid in the pan.

Add the peppers and corn, and sauté until the peppers are just beginning to soften. Add them and any liquid to the vegetable bowl.

Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.

Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl and combine thoroughly.

Assemble the Lasagna

Cover the bottom of a 9-by-13-inch casserole with pasta sauce. Add a single layer of uncooked noodles (do not overlap) and cover completely with a generous portion of sauce.

Spread the vegetable-tofu mixture over the sauced noodles. Cover with a second layer of noodles and another generous portion of sauce.

Add a layer of thawed and drained spinach followed by a layer of mashed sweet potatoes. Top with another generous portion of sauce, a final layer of noodles, and the remainder of the sauce.

Cover the lasagna with thinly sliced Roma tomatoes.

Bake and Serve

Cover with foil and bake in the heated oven for 45 minutes. Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes.

Remove from oven and let the lasagna sit for 15 minutes before serving.

More About the Engine 2 Diet

Jolinda wrote, “Rip Esselstyn developed the Engine 2 Diet, he says, to help a person rid their diet of what he considers junk (meat, dairy, refined and processed foods) while still enjoying tasty, nutritious, whole plant-based foods.

“His vegan diet with a twist (no vegetable oils) theory is that plant-based foods and unrefined grains are superior to animal products.

“His regimen includes fitness ideas and recipes like Engine 2 Diet black bean and hummus wrap sandwich and Rip's oil-free, tahini-free almost fat-free hummus.

EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA

This also comes from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!

“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.

“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”

Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings

To view this online, click here.

Ingredients

1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)

1 9-ounce package frozen raw spinach (well thawed and drained)

1/2 cup grated Parmesan cheese

3 eggs

3 cups low-fat cottage cheese

3 cups pre-made or store-bought pasta sauce

3 cups grated low-moisture part skim mozzarella cheese

Directions

Pre-heat the oven to 325 degrees F.

In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.

Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.

Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.

Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.

Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.

Allow to sit for 10 to 15 minutes before serving.

Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein

CELEBRATION CAKE

This comes from Seattle’s own Macrina Bakery. I’m on their mailing list (they send out the yummiest recipes!), and I highly recommend signing up.

If I’m ever out in Seattle, I fully intend to pay a visit to any of their bakeries…

According to Macrina’s Leslie Mackie, “This is one of my favorite birthday or special occasion cakes. The natural sweet flavor of toasted coconut layered with fresh summer berries and lemon cream makes for a light yet decadent summer treat.”

To view this online, click here.

INGREDIENTS: COCONUT CAKE

1 cup shredded, unsweetened coconut 1 cup coconut milk

5 egg whites

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract

2-1/4 cups cake flour

1-3/4 cups granulated sugar

1 tablespoon + 1 teaspoon baking powder 1 teaspoon salt

12 tablespoons (1-1/2 sticks) unsalted butter, room temp.

2 pints fresh raspberries (for assembly)

LEMON CREAM

3 egg yolks

1/2 cup granulated sugar

1/3 cup lemon juice

3 tablespoons unsalted butter 1 cup whipping cream

WHITE CHOCOLATE FROSTING

12 ounces white chocolate chips

8 ounces unsalted butter, room temp. 1 pound cream cheese, room temp.

2 tablespoons fresh lemon juice

DIRECTIONS: COCONUT CAKE

Preheat oven to 325°F. Spread coconut evenly on a rimmed baking sheet and toast for 3 minutes. Toss with tongs to toast evenly and return to the oven for 3 minutes. Remove from oven and transfer to a bowl. Set aside.

In a medium bowl, combine the coconut milk, egg whites, and almond and vanilla extracts. Mix with a whisk and set aside.

Sift flour, sugar, baking powder and salt into the bowl of a stand mixer. Add the toasted coconut and mix on low speed using the paddle attachment for 30 seconds. Cut butter into small cubes and add to the flour mixture. Mix on low speed until it is coarse and crumbly with no visible pieces of butter, approximately 4 minutes. Add half the wet ingredients and mix on medium speed for 30 seconds. Scrape down the sides of the bowl with a spatula and add the remaining wet ingredients, mixing for another 30 seconds. Scrape the bowl again to ensure it is well incorporated.

Prepare a 12" x 18" baking sheet pan with 1/2" rim by brushing it with oil and lining the bottom with parchment paper. Pour batter into prepared pan and bake on the center rack for 25 minutes or until the top is golden brown. When cool, run a knife around the edge of the cake and invert onto another sheet pan. Gently remove parchment paper and then cut three 7" circles of cake. You will have excess cake scraps, which make great trifle with fresh berries and whipped cream. Cover cake circles until ready to assemble layer cake.

LEMON CREAM

Combine egg yolks, sugar and lemon juice in a medium stainless steel bowl and mix well with a whisk. Place the bowl on top of a saucepan filled with 2" of simmering water. Whisking constantly, slowly cook for about 10 minutes. You don’t want to cook this too fast or the egg will scramble. As it thickens you will see ribbons form in the custard. Add the butter and continue whisking until it is dissolved. Remove bowl from the saucepan and whisk to cool slightly. Cover with plastic wrap, allowing it to rest on the surface of the lemon curd.

Cool in the refrigerator for 30 minutes.

Whip the heavy cream to medium stiff peaks and fold into the chilled lemon curd. Set aside in the refrigerator.

WHITE CHOCOLATE FROSTING

Place the white chocolate into a medium stainless steel bowl. Place the bowl over a saucepan filled with 2" of simmering water. Stir with a rubber spatula until it is completely melted. Remove bowl from the saucepan and cool to room temperature.

Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until the mixture is completely smooth, approximately 3-6 minutes. Add the lemon juice and then the melted white chocolate. Mix until all ingredients are fully incorporated. If it is too soft (this can happen if your room temperature is warm) chill in the refrigerator for 20 minutes before using.

ASSEMBLY

Begin layering the cake using a single cut layer at the base. Top with a 1/2" thick layer of lemon cream and a single layer of raspberries. Keep a 1" border at the edge of cake so when the additional layers are added it doesn’t push the filling out. Repeat with the second layer and top with the final layer. Place the cake into the refrigerator or freezer to chill for 20 minutes.

To add a crumb coat (a base coat of frosting that allows for a perfect finish), spread the sides and top with a thin layer of frosting. Chill for 30 minutes.

To add the finishing coat of frosting, start by covering and smoothing the sides before completing the top. You can add some color by taking a small portion of the white chocolate frosting and mixing a little bit of food coloring into it. Then smooth onto the sides to create color blushes. Don’t be afraid to be creative!

Chill this cake for 1-1/2 hours before serving so that it is completely set. Decorate with fresh garden flowers and raspberries.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

BLACK-EYED CHICKEN

Recipe Yield: Yield: 6 servings

View this online at https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken.

Ingredients

16 oz can black-eyed peas, rinsed and drained

2 cups cooked chicken breast, chopped

1 cup diced celery

1 cup red bell pepper

1 cup green bell pepper

1/2 cup sliced green onion

1/2 cup fresh cilantro

3 Tbsp fat-free Italian salad dressing

2 Tbsp Dijon mustard

6 cups lettuce leaves

Directions

Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.

Nutritional Information Per Serving: Calories: 170; Fat: 3 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 430 mg; Cholesterol: 40 mg; Protein: 20 g; Carbohydrates: 17 g; Sugars: 3 g

Diabetic Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate