Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Classic Meatloaf and Corn Tortilla Casserole. Enjoy!

APPLE BREAKFAST WEDGES

This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 medium cooking apples, peeled, thinly sliced (about 2 cups)

1/3 cup water

2 tablespoons butter or margarine

1/2 cup Original Bisquick™ mix

2 eggs

Maple-flavored syrup, if desired

Directions

Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.

In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.

Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.

Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.

Expert Tips

Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.

Sprinkle with powdered sugar, and serve with warm maple syrup.

CLASSIC MEATLOAF

This recipe is from MyDailyMoment.com, and begins, “Get ready to meat your maker. When you're looking for a quick and easy dinner, feast your eyes on this simple solution. Prep for this classic comfort food takes just a matter of minutes. It's sure to be a family favorite.”

For 6 people; Ready in 1 1/2 hour.

To view this online, click here.

Ingredients

16 ounce(s) ground beef

1 ounce(s) can vegetable soup

2 tablespoon(s) ketchup

1 teaspoon(s) poultry seasoning

1 teaspoon(s) Italian seasoning

1/3 tablespoon(s) milk

1 1/2 cup(s) oatmeal

Directions

Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix well. Form into a loaf and place in baking pan. Bake for 1 hour.

TURKEY CHILI

This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.”

Yield: 6 servings or more; Time: 35 minutes.

This was featured in “60-Minute Gourmet”, and can be viewed online at https://cooking.nytimes.com/recipes/7985-turkey-chili.

Ingredients

1 tablespoon olive oil

2 pounds ground turkey, white and dark combined

2 cups coarsely chopped onions

2 tablespoons chopped garlic

1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery

1 jalapeno pepper, cored, deveined and finely chopped

1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried

2 bay leaves

3 tablespoons chili powder

2 teaspoons ground cumin

3 cups canned diced tomatoes

2 cups chicken broth, fresh or canned

Salt and freshly ground pepper to taste

2 15-ounce cans of red kidney beans, drained

2 cups shredded cheddar cheese

1 cup sour cream (optional)

Sliced lime for garnish (optional)

Preparation

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

RAINBOW VEGETABLE SOUP

This comes from VeryWellFit, and begins, “We've all heard nutritionists say, "eat the rainbow," and this soup is a great way to do just that. In fact, that's what makes rainbow soup unique—while it is generally challenging to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. Rainbow vegetable soup has vegetables from all the color groups, so it is filled with lots of antioxidants and other nutrients for your family.

“Despite the unusual seasoning combination of sweet paprika, turmeric, cinnamon, and hot sauce, this vegetable soup is one that people tend to love. You can put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chickpeas if your diet allows. If you have any fresh herbs around, feel free to throw them in as well.”

Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 9 (1 cup each).

You can view this online at https://www.verywellfit.com/rainbow-soup-2242419.

Ingredients

2 tablespoons olive oil

1 medium onion (chopped)

2 large stalks celery (chopped)

4 cloves garlic (pressed)

1 medium red bell pepper (chopped)

1 cup carrot (chopped or chopped pumpkin if available)

1 heaping tablespoon sweet paprika

3 teaspoons turmeric

1/2 teaspoon cinnamon

1 bay leaf

1 tablespoon hot sauce

1 (15-ounce) can tomatoes (chopped)

5 cups vegetable stock

10 ounces green beans (frozen or fresh)

1 large leaf chard (cut into thin strips, or spinach or kale)

Directions

In a large soup pot, simmer oil, onion, and celery. Cook over low heat for 5 to 10 minutes to develop more sweetness in the onion.

Add garlic and cook for 1 to 2 minutes. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 minutes and add the spices. Stir and cook until fragrant—another minute or so.

Add tomatoes and stock, and simmer for 15 minutes. Add beans and chard and simmer for another 5 minutes or until the beans are cooked. (If using cooked cubed meat such as chicken or turkey, add at this time.) Adjust seasonings with salt and pepper as needed.

Serving Suggestions

As the main course this soup is perfect, but be sure that you add other items for adults to eat so that they won't be underfed. A nice starter salad with a vinaigrette dressing is appetizing before the soup. You might also try adding meat to the soup as an option for those who are not vegetarian. Or grill up some chicken, fish, beef or sausage kabobs and place them on separate plates for those who are interested in making the meal a little more hearty.

CORN TORTILLA CASSEROLE

This yummy recipe comes from MyDailyMoment, and begins, “Talk about a shell of a meal. We've got a mouth-watering Mexican meal that is second to none. A combination of fresh vegetables, beef and cheese makes for a one-pot meal that's bursting with goodness. Did we mention it's low in cholesterol?”

Ready in 45 minutes. For 6 people

To view this online, click here.

Ingredients

16 ounce(s) ground beef

1 onion, chopped

1 green bell peppers, chopped

1 garlic clove, minced

1 tablespoon chili powder

1/2 teaspoon oregano

1/2 teaspoon cumin

1 3/4 cup no salt added tomatoes

1 cup no salt added tomato sauce

1 3/4 cups no salt added tomatoes

12 corn tortillas

3/4 cup Swiss cheese, shredded

Directions

In a skillet over medium heat, sauté the ground beef, onion, pepper and garlic until the beef is done. Drain off excess fat. Add tomato sauce, tomatoes and spices. Simmer mixture for 2 minutes. Place a layer of 4 tortillas in the bottom of a 9x13 inch-baking pan that has been sprayed with non-stick vegetable spray. Place a layer of the beef mixture on top, then 4 more tortillas, the beans, the final 4 tortillas and the rest of the beef mixture. Bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven until cheese has melted.

APPLE BREAKFAST BARS

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

Ingredients

1 1/2 cups quick rolled oats

1/4 cup whole wheat flour

2/3 cup dates, chopped

1/2 cup walnuts, chopped

1/2 teaspoon sea salt

1/4 cup orange juice

1 1/2 cups raw apples, shredded

Directions

Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375° until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast.