Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post includes Sweet Potato Soufflé in Orange Cups and Pumpkin Cheesecake Bites. Enjoy!

EASY TUNA NOODLE CASSEROLE WITH CHEDDAR CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “For when you are looking to switch up your dinner routine, or just craving a bit of tuna, here's a quick and tasty tuna noodle casserole that is great for an everyday family meal, and is easy on the budget too. What more could you ask for?

“If you'd like to jazz up your tuna noodle casserole, instead of using bread crumb topping try crumbling up some potato chips or French fried onion rings over the casserole before baking. This alternative still provides a bit of a crunch, but offers a different flavor while doing so, in case you have any family members who aren't fans of onions.”

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

12 ounces medium egg noodles (cooked and drained)

2 cups green peas (cooked)

2 (10.75-ounce) cans condensed cream of mushroom soup

1/2 cup milk

1 1/2 cups sharp cheddar cheese

2 (6-ounce) cans tuna (drained and flaked)

1/2 teaspoon salt (or to taste)

Freshly ground black pepper (to taste)

1 cup soft breadcrumbs

2 tablespoons butter (melted)

Directions

Heat oven to 350 F.

Grease a 2 1/2 to 3-quart casserole dish.

Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.

Toss breadcrumbs with butter and sprinkle over the top or the casserole.

Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.

Tips and Variations

Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.

Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.

Add some sliced sauteed mushrooms to the casserole mixture.

Add a few tablespoons of diced drained pimientos to the casserole.

Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.

SWEET POTATO SOUFFLE IN ORANGE CUPS

This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!

“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”

Servings: 8

To view this online, click here.

Ingredients

2 pounds medium to large sweet potatoes or yams

4 large navel oranges, cut in half crosswise and hollowed out

1/4 cup brown sugar

2 teaspoons cinnamon powder

1/2 teaspoon allspice powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ginger powder

1/2 teaspoon sea salt

2 egg yolks

5 egg whites

6 candy canes or 12 peppermint hard candies

Directions

Preheat oven at 425°F.

With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.

Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.

Reduce oven temperature to 400°F.

In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.

In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.

Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.

Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.

BEST MAC AND CHEESE

This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”

For 6 people; Ready in 20 min.

To view this online, click here.

Ingredients

1 tablespoon(s) butter

2 tablespoon(s) all-purpose flour

1 1/4 cup(s) skim milk

1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar

3 tablespoon(s) grated Parmesan cheese

1 teaspoon(s) low sodium Worcestershire sauce

1/2 teaspoon(s) dry mustard

1/8 teaspoon(s) pepper

1/8 teaspoon(s) hot sauce

4 cup(s) cooked elbow macaroni

Directions

Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.

PUMPKIN CHEESECAKE BITES

This comes from Rian Handler on Delish.com. The recipe begins, “Fall means pumpkin EVERYTHING.”

Yields: 14; Prep Time: 15 minutes; Total Time: 55 minutes

To view this online, click here.

Ingredients

3/4 c. crushed ginger snaps, divided

3/4 c. crushed graham crackers, divided

4 oz. cream cheese, softened

2 1/2 c. melted white chocolate, divided

1/2 c. pumpkin puree

1 tsp. pumpkin pie spice

pinch of kosher salt

1 tbsp. coconut oil

Directions

Line a large baking sheet with parchment paper.

In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside.

In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.

Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.

Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.

Refrigerate at least 10 minutes, or until ready to serve.

ONE-POT CHICKEN LO MEIN

This is from tbsp. (tablespoon.com), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

NUTTY DARK BANANA BREAD

This is from tbsp. (tablespoon.com), and begins, “Crunchy walnuts and dark brown sugar make this banana bread moist and utterly sinful.”

Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Servings: 2 loaves

To view this online, click here.

Ingredients

3 large bananas

1 1/s cups sugar

1 1/2 cups dark brown sugar

1 teaspoon salt

2 teaspoons baking soda

4 large eggs

2/3 cup water

1 cup oil

3 1/2 cups Gold Medal™ all-purpose flour

2 cups walnuts, chopped

Directions

Preheat oven to 350° F. Spray 2 loaf pans with non-stick baking spray (preferably the kind with flour in it).

Peel bananas and add to large mixing bowl. With mixer, cream bananas and add sugar and brown sugar, salt and soda, mixing well. Add eggs one at a time, beating after each. Add water and oil.

Slowly add flour, mixing well. When all flour is added, beat well. Stir in nuts.

Pour into prepared pans and bake at 350° F for 60-65 minutes, until toothpick inserted in center comes out clean and edges of loaves are brown.

Cool completely on a cooling rack before slicing.