Double-Post Tuesday

You know the drill: Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Hearty Ham and White Bean Soup and Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese. Enjoy!

ITALIAN SAUSAGE LASAGNA

This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.

This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."

Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.

Ingredients

1 lb bulk Italian pork sausage

1 medium onion, chopped (1/2 cup)

1 clove garlic, crushed

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 teaspoon sugar

2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

12 uncooked lasagna noodles (12 oz)

1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves

2 cups shredded mozzarella cheese (8 oz)

1/4 cup grated Parmesan cheese

Directions

In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350°F. Cook and drain noodles as directed on package.

In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Expert Tips

Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!

Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.

If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.

SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA

This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."

Yield: 4 servings; Time: 6 1/2 hours

This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs

1 small carrot, peeled and chopped

1/2 yellow or red onion, finely minced (about 1 cup)

4 garlic cloves, smashed and chopped

3 tablespoons tomato paste

2 tablespoons olive oil

1 sprig fresh thyme (or 1/2 teaspoon dried thyme)

1 sprig fresh oregano (or 1/2 teaspoon dried oregano)

1-1/2 teaspoons red-pepper flakes, plus more to taste

1 teaspoon onion powder

Kosher salt and black pepper

1 (14-ounce) can whole tomatoes or crushed tomatoes

8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta

1 cup whole-milk or part-skim ricotta

Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix

Juice of 1/4 lemon (1 to 2 teaspoons)

1 teaspoon balsamic vinegar

1 handful torn fresh basil leaves

Preparation

In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.

Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.

Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.

Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.

Divide among bowls and top with the ricotta mixture.

HEARTY HAM AND WHITE BEAN SOUP

This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."

Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap

And now, on to the soup.

Ingredients

1 tablespoon olive oil

1 sweet onion, diced into medium pieces

1 1/2 teaspoons Italian seasoning

2 large carrots, peeled, halved lengthwise, and sliced thin

1/2 cabbage, cored, cut into bite-size shreds

12 ounces lean ham steak, diced into small pieces

1 quart chicken broth

1 14.5-ounce can petite-diced tomatoes

2 cans (15 oz each) white beans, undrained

2 tablespoons fresh parsley, chopped

Directions

Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.

TURKEY SLIDERS WITH AVOCADO, MUSHROOMS, AND SWISS CHEESE

This is from American Heart Association, and begins, "These mini turkey burgers just melt in your mouth thanks to gooey cheese, warm mushrooms, and creamy avocado."

Makes 4 servings; Serving Size: 2 sliders

To view this yumminess online, go to https://recipes.heart.org/en/recipes/turkey-sliders-with-avocado-mushrooms-and-swiss-cheese.

Ingredients

8 whole-grain slider buns (lowest sodium available)

1 1/4 pounds ground skinless turkey breast

1/4 teaspoon salt

1 cup sliced brown (cremimi) mushrooms

4 slices low-fat Swiss cheese, cut in half

1 medium avocado, peeled, pitted, and mashed with a fork

1 medium tomato, cut into 8 slices (about 1/4-inch thick)

Directions

Preheat the oven to 450°F.

Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.

Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.

Heat a large nonstick skillet or griddle pan over medium-high heat.

Cook the patties for 2 to 3 minutes. Turn over. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.

Transfer the patties to the bottoms of the buns.

In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.

Spoon the mushrooms onto each patty. Top with the Swiss cheese.

Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.

Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.

Using four short skewers, pierce two sliders with each skewer, if desired. Serve immediately.

WEEKNIGHT TWO-BEAN CHILI

This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.

Ingredients

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable or chicken broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

AVOCADO-GREEN TEA POPSICLE

This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."

Makes 6 servings

View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.

Ingredients

1 avocado (halved, pitted)

1 banana (peeled, roughly chopped)

1 cup fat-free milk

1/2 cup fat-free, plain Greek yogurt

1 tablespoon green tea matcha powder

1 tablespoon honey

Directions

Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.

Purée until mixture is smooth.

Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.

Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.

Quick Tips

Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.

Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.

Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.