Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's very yummy offerings include Cauliflower Crust Pizza with Pesto and Tomatoes and Light Sour Cream Chicken Enchiladas. Enjoy!

SLOW COOKER CHILI

This comes from Sarah Digregorio in The New York Times cooking e-newsletter. Sarah wrote, “A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.”

Yield: 6 to 8 servings; Time: 4 hours, 30 minutes.

Check out the Times guide (by Sam Sifton) titled “How to Make Chili”. Very helpful, very informative.

To view the recipe online, go to https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili.

Ingredients

2 tablespoons olive oil

1 large yellow or red onion, finely chopped

Kosher salt

2 pounds ground beef, 80 percent lean, 20 percent fat

8 garlic cloves, finely chopped

1 (6-ounce) can tomato paste

1 tablespoon sweet paprika

2 teaspoons chipotle powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons mustard powder

2 teaspoons hot smoked paprika

1/2 teaspoon cayenne powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial

1 (14-ounce) can diced or crushed tomatoes in juice

1/4 cup cider vinegar

2 tablespoons maple syrup or dark brown sugar

2 tablespoons soy sauce

2 teaspoons beef stock bouillon paste, such as Better Than Bouillon

1 1/2 teaspoons unsweetened cocoa powder

2 (14-ounce) cans kidney beans, drained and rinsed

2 (14-ounce) cans pinto beans, drained and rinsed

1 tablespoon Worcestershire sauce

Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Preparation

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of 1/2 cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.

APPLE-RASPBERRY STUFFED FRENCH TOAST

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This begins, “Frozen and canned fruits enjoyed on their own - or used in this tasty fruit-stuffed French toast - are a great way to get in some of your five-or-more servings of fruit and vegetables a day.”

POINTS® Value: 6; Servings: 4; Preparation Time: 12 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

1 cup canned fruit pie filling, apple, chopped

1/3 cup sweetened frozen red raspberries, thawed

8 slice raisin bread, or cinnamon raisin bread

1/4 cup regular egg substitute

1/4 cup fat-free skim milk

1/3 tsp vanilla extract, or maple extract

1 Tbsp margarine

1 Tbsp powdered sugar

2 Tbsp reduced-calorie pancake syrup

Directions

Combine apple filling and raspberries. Arrange 4 slices of bread on a flat surface. Top each with about 1/3 cup fruit filling. Cover with remaining bread slices.

Combine egg substitute, milk and extract in a bowl.

Heat margarine in a large skillet.

Dip each sandwich into egg mixture; place in skillet. Cook on medium until golden brown, about 3 minutes on each side. Sprinkle each with 1/4 tablespoon powdered sugar and then drizzle each with 1 1/2 teaspoons syrup. Serve.

ULTIMATE NACHOS

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

Ingredients

1/2 lb. Extra lean ground beef

8 oz. Velveeta, cut into 1/2-inch cubes

6 oz. Tortilla chips (about 7 cups)

1 cup shredded lettuce

1/4 cup sliced ripe olives

1 can (10 oz) Ro Tel Original Diced Tomatoes & Green Chilies, drained well

Directions

Brown meat in medium skillet; drain.

Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.

Place chips on large platter; top with Velveeta, meat and remaining ingredients.

CAULIFLOWER CRUST PIZZA WITH PESTO AND TOMATOES

This comes from Ready Set Eat, and begins, “Cauliflower crust pizza recipe is topped with basil pesto, fresh mozzarella cheese and organic diced tomatoes for a 'low carb' pizza.”

Prep Time: 30 minutes; Total Time: 75 minutes; Servings: 4; Number of ingredients: 8

To view this online (and to check out the site), go to https://www.readyseteat.com/recipes-Cauliflower-Crust-Pizza-with-Pesto-and-Tomatoes-8115.

Ingredients

PAM® Organic Olive Oil No-Stick Cooking Spray

6 cups fresh cauliflower florets (6 cups florets = about 1-1/2 pounds)

3 large egg whites, beaten

2/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

1/4 teaspoon ground black pepper

1/3 cup refrigerated basil pesto

4 ounces sliced fresh mozzarella cheese, halved

1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well (or try Hunt's® Organic)

Directions

Preheat oven to 400°F. Line 12-inch round pizza pan with parchment paper. Spray with cooking spray; set aside.

Place half of cauliflower in food processor bowl; pulse until mixture resembles ‘rice’. Repeat with remaining cauliflower. Place cauliflower 'rice' in large microwave-safe bowl; cover. Microwave on HIGH 3 to 5 minutes or until cauliflower is steamed. Carefully place on kitchen towel in single layer; cool 2 to 3 minutes. Twist towel to squeeze liquid from cauliflower (removing about 1 cup). Place drained cauliflower in medium bowl.

Add egg whites, Parmesan cheese, basil, oregano and pepper to bowl; stir to combine. Spread mixture on pizza pan, pressing lightly to edge of pan with hands to resemble pizza crust. Bake 25 to 30 minutes or until crust is golden brown.

Remove from oven. Spread pesto over crust; top with cheese and drained tomatoes. Bake 8 to 10 minutes more or until cheese is melted. Cut into 8 slices.

Tips:

Cauliflower florets (with little stem) work best for this recipe.

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

LIGHT SOUR CREAM CHICKEN ENCHILADAS

Recipe Yield: Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast

Book Title: Cooking Healthy and Fast

View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.

Ingredients

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 Cup (4oz) shredded reduced-fat Cheddar cheese

1-1/2 Cups chopped cooked chicken

1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g

Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

PHILADELPHIA-CHERRY DANISH DESSERT

This is from Kraft, and begins, “Skip the line at the bakeshop and make your own cherry Danish dessert! These PHILADELPHIA-Cherry Danish Dessert squares take just 15 minutes of prep.” Very yummy!

Prep Time: 14 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes: 24 Servings.

To view this online, click here.

Ingredients

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2 cups powdered sugar, divided

1 egg white

1 tsp. vanilla

1 can (20 oz.) cherry pie filling

3 Tbsp. milk

Directions

Heat oven to 350°F.

Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.

Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.

Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.

Bake 25 to 30 min. or until golden brown; cool slightly.

Mix milk and remaining sugar until blended; drizzle over dessert.