Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because - gasp! - not everyone likes tacos). Today's offerings include Quick Turkey Stir-Fry and Quick and Easy Beef Stroganoff With Noodles. Enjoy!

APRICOT COBBLER SUPREME

This comes from the infamous long-since-forgotten emailing list.

Ingredients

1 egg

1 cup sugar

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/4 cup milk

1/2 tsp vanilla

1 tbs melted shortening

2 cups cooked apricots, sweetened

Directions

Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.

Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

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

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

QUESADILLAS

Recipe Yield: Yield: 8 servings (2 wedges)

Source: Forbidden Foods Diabetic Cooking

Book Title: Forbidden Foods Diabetic Cooking

View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas

Ingredients

1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese

1 green onion, minced

1-3 tablespoons canned chopped green chilies (to taste)

4 8-inch flour tortillas

Chunky salsa, for topping or dip

Directions

In a medium bowl, toss together the cheese, green onion, and chilies; set aside.

Spray a medium skillet with nonstick cooking spray and place over medium heat.

When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.

When the cheese begins to melt, about 1 minute, fold the tortilla in half.

Continue cooking until lightly browned and crisp on both sides, about 1 minute.

Transfer to a cutting board.

Repeat with the remaining tortillas and filling.

Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g

Diabetic Exchanges: 1 Starch, 1 Fat

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

QUICK AND EASY BEEF STROGANOFF WITH NOODLES

This yummy recipe is from Diana Rattray on The Spruce Eats. Diana wrote, “This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.

“Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.

“Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.”

Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 4 Servings

To view this online, click here.

Ingredients

8 ounces egg noodles

1 pound lean thin steak, cut in thin strips

1 tablespoon

1 medium onion, sliced

1 clove garlic, minced

1 can (10 3/4 ounces) cream of mushroom soup

1 cup sour cream

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1 can (4 ounces) mushrooms, undrained

1 tablespoon butter

Directions

Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.

Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.

Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.

Toss the hot cooked noodles with the butter.

Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.