Friday Recipes

It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Meatloaf Magnifico and Nutella Mug Cake. Enjoy!

AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW

This recipe comes from Publix.

Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

2 medium sweet potatoes

1 can chickpeas (garbanzos), (15–16 oz), drained

1 (14.5-oz) can no-salt-added diced tomatoes, undrained

1 (10-oz) can diced tomatoes with green chiles, undrained

8 oz prediced bell pepper mix (1 1/2 cups)

1 tablespoon Cajun seasoning

1 teaspoon chunky garlic paste

2 1/2 cups vegetable broth (or stock)

1 package fresh (or frozen) prediced butternut squash (15–16 oz)

3 tablespoons fresh cilantro, coarsely chopped

1/2 cup roasted unsalted peanuts, coarsely chopped

1/2 cup creamy peanut butter

Directions

Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.

Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.

Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.

PASTA WITH PUMPKIN SAUCE

This is from The Mayo Clinic diet.

Serves 4.

To view this online, click here.

Ingredients

2 cups whole wheat bow-tie pasta

2 teaspoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

8 ounces fresh mushrooms, sliced

1 cup fat-free low-sodium chicken or vegetable broth

1 can pumpkin puree (15 ounces)

1/2 teaspoon sage, rubbed

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

1 tablespoon parsley, dried or 3 tablespoons chopped fresh parsley

Directions

Cook pasta according to package directions.

Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.

Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes. When pasta is finished cooking, drain and add it to the pumpkin mixture.

Stir to combine ingredients and sprinkle with Parmesan cheese and parsley.

Nutritional Information: Amount per serving: Calories: 220; Total fat: 4 g; Saturated fat: 1 g; Sodium: 150 mg; Total carbohydrate: 39 g; Dietary fiber: 7 g; Protein: 10 g

POT ROAST

This is from Brett Anderson in The New York Times cooking e-newsletter. The recipe begins, “At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.”

Yield: 6 to 8 servings; Time: 3 hours.

This was featured in“Coming Home To Pot Roast”, and can be viewed online here.

Ingredients

3 pound boneless beef chuck roast

Kosher salt and ground black pepper

3 tablespoons canola oil

4 tablespoons butter

2 medium red onions, cut into quarters

4 carrots, peeled and cut into 2-inch pieces

3 stalks celery, cut into 2-inch pieces

1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound

8 cremini mushrooms, halved

2 parsnips, peeled and cut into 2-inch pieces

1 head garlic, top cut off to expose cloves

3/4 cup tomato paste

2 bay leaves

3 sprigs rosemary

1 1/2 cups red wine, preferably cabernet

4 cups beef broth

Preparation

Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.

Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.

Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.

Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.

Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.

Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

MEATLOAF MAGNIFICO

This is from FamilyTime, and begins, “Double the flavor in this wonderful meatloaf by using some of the bountiful sauce inside and some on top of the final dish.”

Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 75 minutes

View this online here.

Ingredients

1 jar (24 ounces) Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello

1 1/2 pounds ground beef

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

1/2 cup dry bread crumbs

1 egg, beaten

Directions

Mix 1/2 cup of the sauce, beef, onion, bread crumbs and egg thoroughly. Shape firmly into an 8 x 4-inch loaf in a 13 x 9 x 2-inch baking pan.

Bake at 350°F. for 1 hour 15 minutes or until cooked through.

Heat the remaining sauce in a 2-quart saucepan over medium heat. Serve with the meatloaf.

DARK CHOCOLATE AVOCADO MOUSSE

This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring ​a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.

“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.

“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”

Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)

To view this online, click here.

Ingredients

2 small ripe avocados

1/4 cup unsweetened cocoa powder

1/4 cup honey

1/4 cup dark chocolate chips or chopped dark chocolate

1/2 cup milk of choice

1/2 teaspoon vanilla

Preparation

Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.

Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.

Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.

Ingredient Variations and Substitutions

For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.

For vegan, use maple syrup or agave instead of honey, too.

Cooking and Serving Tips

Add more milk by the tablespoon, if needed, until you reach the desired consistency.

NUTELLA MUG CAKE

This easy yumminess is from TheSpruceEats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.​“

Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.

To view this yumminess online, click here.

Ingredients

1/4 cup whole milk (can also use 2 percent)

1/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 cup Nutella

Directions

Gather the ingredients.

Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.

Add the Nutella and stir until the batter has no lumps.

Microwave on high for about 45 to 60 seconds.

Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.

For best results, serve immediately.