Okay, it's finally Friday. Yay! Here are six recipes to help you through the weekend, including Healthy BBQ Ranch Salad and Caribbean Jerk Sliders. Enjoy!
OVEN FRIED ONION RINGS
This is from Jeff Mauro on the Food Network.
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe-2107782.
Ingredients
2 cups all-purpose flour
2 teaspoons smoked paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick
Directions
Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.
EASY CHICKEN FAJITAS
This yummy recipe is from Everyday Diabetic Recipes. The recipe begins, "These deliciously Easy Chicken Fajitas are a super choice for a weeknight meal. They're packed with flavor, chock full of light ingredients, and perfect if you're following a diabetes diet."
Cook Time: 15 minutes; Serves: 4; Serving Size: 2 ounces chicken, 1 cup veggies, and 1 whole wheat tortilla
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Easy-Chicken-Fajitas-7488.
Ingredients
1 clove garlic, minced
1 cup sliced onion
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 boneless, skinless chicken breast, cut into strips
2 teaspoons fajita seasoning
4 low-carb whole wheat tortillas, warmed
Directions
Coat a large skillet with cooking spray.
Over medium heat, cook garlic, onion, and bell peppers 6 to 8 minutes or until tender, stirring occasionally. Remove to a plate. Add chicken and fajita seasoning; cook 5 to 7 minutes, or until no longer pink in center.
Return vegetables to skillet and cook 2 to 4 more minutes, or until heated through. Evenly divide fajita mixture onto tortillas and serve immediately.
TACO POTATO CASSEROLE
This is from Emily Weinberfer on the Food Network. The recipe begins, "Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito."
Active Time: 15 minutes, Total: 1 hr 20 minutes, Yield: 6 to 8 servings, Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-potato-casserole-17048462.
Ingredients
30 ounces frozen shredded hash brown potatoes
1-1/2 pounds 80/20 ground beef
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
Two 1-ounce packages taco seasoning
4 scallions, thinly sliced, white and green parts separated
8 ounces processed cheese, such as Velveeta, cut into small cubes
8 ounces shredded Cheddar (about 2 cups)
Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Directions
Preheat the oven to 400 degrees F.
Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.
CARIBBEAN JERK SLIDERS
This is from Eddie Jackson on the Food Network.
Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.
Ingredients
1 pound ground chuck
2 teaspoons kosher salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the pan
8 standard slices mild Cheddar
8 brioche slider buns
3 tablespoons unsalted butter, melted
Jerk Ketchup, recipe follows
8 Red Ale Onion Rings, recipe follows
Jerk Ketchup:
1 cup ketchup
Juice of 1 lime
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
Red Ale Onion Rings:
About 4 cups canola oil
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt
Special equipment: a deep-fry thermometer; a spider
Directions
Preheat a grill pan over medium-high heat.
Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
Jerk Ketchup:
Yield: 1 1/4 cups
Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
Red Ale Onion Rings:
Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
Cook’s Note
Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.
HEALTHY BBQ RANCH SALAD
This is from Everyday Diabetic Recipes, and begins, "If you love those barbecue ranch flavors then this healthy salad recipe is right up your alley. Our Healthy BBQ Ranch Salad has so much southwestern flavor, it'll have you saying "Yeehaw!" with every bite!"
Prep Time: 5 minutes; Serves: 4
To view this online, go to https://www.everydaydiabeticrecipes.com/Green-Salads/Healthy-BBQ-Ranch-Salad.
Ingredients
2 cups cooked, diced chicken breast
2 tablespoons barbecue sauce
5 cups chopped romaine lettuce
1 tomato, diced
3/4 cup frozen corn, thawed
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup reduced fat shredded Cheddar cheese (optional)
1/4 cup fat-free Ranch dressing
1/4 cup tortilla strips (see note)
Directions
In a small bowl, combine chicken and barbecue sauce; toss until evenly coated.
In a large bowl, place lettuce; top with chicken, tomato, corn, beans, onion, and cheese, if desired. Pour dressing over salad and toss gently to combine.
Top with tortilla strips, if desired, and serve immediately.
Notes
To make your own healthier tortilla strips, preheat oven to 350 degrees F. Then, cut a 6" whole-wheat flour tortilal into thin strips and bake for 8-10 minutes or until golden brown. Sprinkle over your salad and enjoy!
EASY ENCHILADA CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Cook up a family-pleasing Tex-Mex dinner in just 30 minutes with our recipe for Easy Enchilada Casserole. This casserole is full of hearty ground beef and lots of Southwestern ingredients, like corn, bean, and peppers. It's one dinner they're going to ask you to make over and over again!"
Cook Time: 30 minutes; Serves: 6; Serving Size: 1 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Easy-Enchilada-Casserole-101.
Ingredients
1 pound extra lean ground beef
1/2 cup chopped onion
3/4 cup chopped green bell pepper
1 (15-1/2-ounce) can pinto beans, rinsed and drained
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can no-salt-added tomato sauce
8 (6-inch) no-salt-added, corn tortillas, cut into wedges
1 cup reduced fat shredded cheddar cheese
Directions
Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large skillet over medium-high heat, saute beef, onion, and bell pepper 5 to 7 minutes, or until beef is no longer pink, stirring occasionally. Stir in beans, corn, chili powder, and cumin.
Spread half of tomato sauce on bottom of baking dish. Top with half the tortilla wedges, half the beef mixture, and half the cheese. Repeat layers with remaining sauce, tortilla wedges, and beef mixture.
Cover with foil and bake 25 minutes, or until heated through. Uncover and sprinkle with remaining cheese. Bake 5 to 10 more minutes, or until cheese is melted.
Notes
If you'd like, you can top each serving with a bit of fresh salsa and some fat-free sour cream.
Friday, September 11, 2026
Thursday, September 10, 2026
Casseroles
While many people think of casseroles as simply a way to deal with leftovers, I tend to love them. To that end, here are six casserole recipes to help you through the day, including Chicken Noodle Casserole and Sausage and Egg Casserole. Enjoy!
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
CORN CASSEROLE WITH THREE CHEESE BLEND
This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.
Ingredients
2 eggs, beaten
1 can (15 oz.) cream-style corn
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/8 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
4 green onions, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
Directions
Heat oven to 375°F.
Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Kitchen Tips
Tip 1
Size Wise
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
Tip 2
Cooking Know-How
To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
Tip 3
Substitute
Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.
BEEF TORTILLA CASSEROLE
This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”
Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso™ enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.
In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.
Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.
Expert Tips
Serve a tossed salad with fruity chunks of pineapple, mango or oranges.
CHICKEN NOODLE CASSEROLE
This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."
Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8
To view this online, click here.
Ingredients
12 oz uncooked wide egg noodles (about 7 cups)
1/4 cup butter
1 cup finely chopped celery
1 cup finely chopped onions
1 cup finely chopped carrots
2 cloves garlic, finely chopped
3 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1/4 cup heavy whipping cream
3 cups shredded cooked chicken
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
2 tablespoons grated Parmesan cheese
Chopped Italian (flat-leaf) parsley, if desired
Instructions
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
SAUSAGE AND EGG CASSROLE
This is from Everyday Diabetic Recipes, and begins, "This Sausage and Egg Casserole is a hearty way to start your day right! Packed with bold and delicious flavors, this breakfast casserole is perfect not only for you, but for the entire family. They won't be able to get enough! Everyone will be asking you to make this delicious Sausage and Egg Casserole on Sunday morning. Bring it to the next potluck and everyone will be begging you for the recipe."
Cook Time: 25 minutes; Serves: 6; Serving Size: 1 slice
Ingredients
1 teaspoon canola oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup cherry tomatoes, cut in half
1 cup turkey sausage crumbles
6 eggs
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a medium skillet over medium heat, heat oil until hot; saute onion, green pepper, tomatoes, and turkey sausage, 5 minutes; set aside.
Meanwhile, in a medium bowl, whisk eggs, Italian seasoning, and black pepper; stir in the cheese. Add vegetables and turkey mixture to the egg mixture; mix well. Pour mixture into pie plate.
Bake 25 to 28 minutes or until set in center. Slice and serve immediately.
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
CORN CASSEROLE WITH THREE CHEESE BLEND
This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.
Ingredients
2 eggs, beaten
1 can (15 oz.) cream-style corn
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/8 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
4 green onions, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
Directions
Heat oven to 375°F.
Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Kitchen Tips
Tip 1
Size Wise
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
Tip 2
Cooking Know-How
To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
Tip 3
Substitute
Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.
BEEF TORTILLA CASSEROLE
This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”
Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso™ enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.
In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.
Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.
Expert Tips
Serve a tossed salad with fruity chunks of pineapple, mango or oranges.
CHICKEN NOODLE CASSEROLE
This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."
Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8
To view this online, click here.
Ingredients
12 oz uncooked wide egg noodles (about 7 cups)
1/4 cup butter
1 cup finely chopped celery
1 cup finely chopped onions
1 cup finely chopped carrots
2 cloves garlic, finely chopped
3 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1/4 cup heavy whipping cream
3 cups shredded cooked chicken
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
2 tablespoons grated Parmesan cheese
Chopped Italian (flat-leaf) parsley, if desired
Instructions
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
SAUSAGE AND EGG CASSROLE
This is from Everyday Diabetic Recipes, and begins, "This Sausage and Egg Casserole is a hearty way to start your day right! Packed with bold and delicious flavors, this breakfast casserole is perfect not only for you, but for the entire family. They won't be able to get enough! Everyone will be asking you to make this delicious Sausage and Egg Casserole on Sunday morning. Bring it to the next potluck and everyone will be begging you for the recipe."
Cook Time: 25 minutes; Serves: 6; Serving Size: 1 slice
Ingredients
1 teaspoon canola oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup cherry tomatoes, cut in half
1 cup turkey sausage crumbles
6 eggs
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a medium skillet over medium heat, heat oil until hot; saute onion, green pepper, tomatoes, and turkey sausage, 5 minutes; set aside.
Meanwhile, in a medium bowl, whisk eggs, Italian seasoning, and black pepper; stir in the cheese. Add vegetables and turkey mixture to the egg mixture; mix well. Pour mixture into pie plate.
Bake 25 to 28 minutes or until set in center. Slice and serve immediately.
Wednesday, September 9, 2026
Where's the Beef?
Where's the beef?
Besides a certain fast food restaurant, it's here. Check out the Beef Empanadas, Gramma's Old Fashioned Chili Mac, and the rest of today's yumminess. Enjoy!
SPICY, CREAMY WEEKNIGHT BOLOGNESE
This is from Genevieve Ko at The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "This pasta sauce captures the soul-soothing essence of a long-simmering Bolognese even though it cooks quickly. Searing ground beef gives it a caramelized taste that mimics the depth of slow-cooked meat. Adding a few spoonfuls of red curry paste doesn’t make it taste like curry, but gives it instant nuance and depth. Some rich cream at the end rounds the sharp heat to an enveloping warmth. To save even more time, you can chop the vegetables while the meat is cooking. The sauce tastes great on any type of pasta, but it’s especially nice with varieties that can capture it in their curves."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes
This was featured in "A (Sort-Of) Bolognese Fast and Easy Enough for Hard Nights," and can be viewed online at https://cooking.nytimes.com/recipes/1026551-spicy-creamy-weeknight-bolognese. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
Salt and black pepper
1 pound ground beef (at least 20 percent fat)
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 to 3 tablespoons red curry paste
1 (15-ounce) can tomato sauce
1 pound short, curled pasta, such as pipettes
1 cup heavy cream
Preparation
Bring a large pot of salted water to a boil.
Meanwhile, heat a large Dutch oven or heavy pot over high until very hot. Add the beef, and smush and spread in a single layer. Sprinkle with salt and pepper, then cook, stirring, to break into tiny bits and cook through, 4 to 5 minutes.
Push the meat to one side, and add the onion and carrots to the beef fat on the other side. Sprinkle with salt and pepper, and cook, stirring occasionally with the beef, until the onion is translucent, about 5 minutes.
Add the curry paste, 2 tablespoons for a mild spiciness and 3 for more heat, and stir until darkened in color, 2 to 3 minutes. Pour in the tomato sauce, then fill the can a third of the way up with water to swish out the rest of the sauce into the pot. Stir, bring to a simmer, then reduce the heat to low and simmer while the pasta cooks.
Cook the pasta in the boiling water until al dente. Save 1/2 cup pasta cooking water, then drain the pasta and add to the simmering sauce.
Stir the cream into the sauced pasta, taste and season with salt and pepper. For a thinner sauce, stir in a bit of the pasta water. Serve hot.
GRAMMA'S OLD FASHIONED CHILI MAC
This is from an anonymous poster on AllRecipes, and begins, "This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes wonderful with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili. Enjoy!"
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/47406/grammas-old-fashioned-chili-mac/.
Ingredients
1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans diced tomatoes
1/8 cup brown sugar
salt and pepper to taste
Directions
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.
WARMING BEEF STEW
This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"
Cook Time: 2 hours 5 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.
Ingredients
3 tablespoons all-purpose flour
1 pound beef flank steak, cut into -inch chunks
3 tablespoons canola oil
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered
1 teaspoon browning and seasoning sauce
Directions
Place flour in shallow dish; add beef chunks and coat completely with flour.
In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.
Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.
BEEF EMPANADAS
This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."
Yield: 40 empanadas; Time: 2 hours
This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.
Ingredients
For the empanada dough:
2 eggs
1/4 cup milk
1 tablespoon plus 1/2 teaspoon kosher salt
4-1/2 cups all-purpose flour, plus more as needed
1 cup unsalted butter (2 sticks), diced
2 tablespoons white vinegar
2/3 cup ice water
For the filling:
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 small yellow onion, finely chopped (about 1 cup)
1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes
1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes
3 garlic cloves, finely minced
1-1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)
1/4 cup raisins
3/4 pound ground beef
1 tablespoon plus 1/2 teaspoon oyster sauce
1 tablespoon soy sauce
1/2 cup chicken stock
1 (48-ounce) bottle neutral oil, such as canola, for frying
Preparation
Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.
While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.
Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.
Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1-1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.
HEARTY VEGETABLE BEEF STEW
This is from Eating Well, and begins, "The slow cooker makes this veggie-packed beef stew super-easy and extra-savory."
Prep Time: 30 minutes; Additional Time: 8 hours 30 minutes; Total Time: 9 hours; Makes 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259487/hearty-vegetable-beef-stew/.
Ingredients
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
12 ounces tiny new potatoes, quartered
4 medium carrots, cut into 1/2 inch pieces
1 medium onion, cut into wedges
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
1 cup reduced-sodium beef broth
1 teaspoon dried marjoram or dried thyme, crushed
2 cups frozen cut green beans
Directions
Coat a large skillet with cooking spray; heat over medium-high heat. Trim any fat from beef cubes. Add half of the beef cubes. Cook and stir until brown; remove from skillet. Add the remaining beef cubes; cook and stir until brown. Drain off any fat.
Place meat in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir to combine.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
If using low-heat setting, turn cooker to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until beans are tender.
Tips
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
Besides a certain fast food restaurant, it's here. Check out the Beef Empanadas, Gramma's Old Fashioned Chili Mac, and the rest of today's yumminess. Enjoy!
SPICY, CREAMY WEEKNIGHT BOLOGNESE
This is from Genevieve Ko at The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "This pasta sauce captures the soul-soothing essence of a long-simmering Bolognese even though it cooks quickly. Searing ground beef gives it a caramelized taste that mimics the depth of slow-cooked meat. Adding a few spoonfuls of red curry paste doesn’t make it taste like curry, but gives it instant nuance and depth. Some rich cream at the end rounds the sharp heat to an enveloping warmth. To save even more time, you can chop the vegetables while the meat is cooking. The sauce tastes great on any type of pasta, but it’s especially nice with varieties that can capture it in their curves."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes
This was featured in "A (Sort-Of) Bolognese Fast and Easy Enough for Hard Nights," and can be viewed online at https://cooking.nytimes.com/recipes/1026551-spicy-creamy-weeknight-bolognese. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
Salt and black pepper
1 pound ground beef (at least 20 percent fat)
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 to 3 tablespoons red curry paste
1 (15-ounce) can tomato sauce
1 pound short, curled pasta, such as pipettes
1 cup heavy cream
Preparation
Bring a large pot of salted water to a boil.
Meanwhile, heat a large Dutch oven or heavy pot over high until very hot. Add the beef, and smush and spread in a single layer. Sprinkle with salt and pepper, then cook, stirring, to break into tiny bits and cook through, 4 to 5 minutes.
Push the meat to one side, and add the onion and carrots to the beef fat on the other side. Sprinkle with salt and pepper, and cook, stirring occasionally with the beef, until the onion is translucent, about 5 minutes.
Add the curry paste, 2 tablespoons for a mild spiciness and 3 for more heat, and stir until darkened in color, 2 to 3 minutes. Pour in the tomato sauce, then fill the can a third of the way up with water to swish out the rest of the sauce into the pot. Stir, bring to a simmer, then reduce the heat to low and simmer while the pasta cooks.
Cook the pasta in the boiling water until al dente. Save 1/2 cup pasta cooking water, then drain the pasta and add to the simmering sauce.
Stir the cream into the sauced pasta, taste and season with salt and pepper. For a thinner sauce, stir in a bit of the pasta water. Serve hot.
GRAMMA'S OLD FASHIONED CHILI MAC
This is from an anonymous poster on AllRecipes, and begins, "This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes wonderful with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili. Enjoy!"
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/47406/grammas-old-fashioned-chili-mac/.
Ingredients
1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans diced tomatoes
1/8 cup brown sugar
salt and pepper to taste
Directions
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.
WARMING BEEF STEW
This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"
Cook Time: 2 hours 5 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.
Ingredients
3 tablespoons all-purpose flour
1 pound beef flank steak, cut into -inch chunks
3 tablespoons canola oil
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered
1 teaspoon browning and seasoning sauce
Directions
Place flour in shallow dish; add beef chunks and coat completely with flour.
In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.
Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.
BEEF EMPANADAS
This is from Angela Dimayuga in The New York Times cooking enewsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."
Yield: 40 empanadas; Time: 2 hours
This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.
Ingredients
For the empanada dough:
2 eggs
1/4 cup milk
1 tablespoon plus 1/2 teaspoon kosher salt
4-1/2 cups all-purpose flour, plus more as needed
1 cup unsalted butter (2 sticks), diced
2 tablespoons white vinegar
2/3 cup ice water
For the filling:
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 small yellow onion, finely chopped (about 1 cup)
1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes
1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes
3 garlic cloves, finely minced
1-1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)
1/4 cup raisins
3/4 pound ground beef
1 tablespoon plus 1/2 teaspoon oyster sauce
1 tablespoon soy sauce
1/2 cup chicken stock
1 (48-ounce) bottle neutral oil, such as canola, for frying
Preparation
Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.
While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.
Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.
Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1-1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.
HEARTY VEGETABLE BEEF STEW
This is from Eating Well, and begins, "The slow cooker makes this veggie-packed beef stew super-easy and extra-savory."
Prep Time: 30 minutes; Additional Time: 8 hours 30 minutes; Total Time: 9 hours; Makes 6 servings
To view this online, go to https://www.eatingwell.com/recipe/259487/hearty-vegetable-beef-stew/.
Ingredients
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
12 ounces tiny new potatoes, quartered
4 medium carrots, cut into 1/2 inch pieces
1 medium onion, cut into wedges
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
1 cup reduced-sodium beef broth
1 teaspoon dried marjoram or dried thyme, crushed
2 cups frozen cut green beans
Directions
Coat a large skillet with cooking spray; heat over medium-high heat. Trim any fat from beef cubes. Add half of the beef cubes. Cook and stir until brown; remove from skillet. Add the remaining beef cubes; cook and stir until brown. Drain off any fat.
Place meat in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir to combine.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
If using low-heat setting, turn cooker to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until beans are tender.
Tips
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
Tuesday, September 8, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Creamy Crunchy Chicken Casserole and Grown-Up Sloppy Joes. Enjoy!
CHEESEBURGER STUFFED PEPPERS
This is from Anna Painter at the Today Show. Cheeseburgers? Stuffed peppers? What's not to love!
Prep Time: 15 minutes; Cook Time: 55 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/cheeseburger-stuffed-peppers-t288924.
Ingredients
4 bell peppers, halved lengthwise, ribs and seeds removed
1 tablespoon neutral oil, divided
kosher salt, to taste
ground black pepper, to taste
1 cup finely chopped red onion, divided
1 cup ground beef
1 teaspoon smoked paprika
1/3 cup dill pickles, finely chopped, plus more for serving
5 tablespoons ketchup, divided, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard, plus more for serving
1-1/2 cups cooked jasmine rice
3 cups shredded sharp cheddar cheese, divided
chopped tomatoes, for serving
Preparation
Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.
Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add the onions, ground beef, 1 teaspoon salt, black pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.
Add the rice and 2-1/2 cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.
Flip the peppers cut side up. Divide the beef filling among the peppers (about 3/4 cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.
Serve with ketchup, mustard, chopped tomatoes and chopped pickles.
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, "What's for dinner?"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1 lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
GOLDEN DINER'S TUNA MELT
This recipe is from Sam Yoo and adapted by Alexa Weibel on The New York Times cooking enewsletter. For this recipe, Alexa wrote, "This tuna melt, which was adapted from Sam Yoo, the owner and chef of Golden Diner in New York, is almost more about the textures than the tuna: Two slices of rye bread, crisped in butter and adorned with melted American cheese, sandwich a hefty scoop of tuna salad and a fistful of salt-and-vinegar potato chips. The sandwich will crunch, audibly, as you smash it together, and again between your teeth as you eat it. But the tuna salad is equally memorable: Reminiscent of the flavors of a Big Mac, its tangy, mayo-based sauce gets a hefty dose of acidity from minced bread and butter pickles, mustard, vinegar and Tabasco. This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy."
Prep Time: 15 minutes; Cook Time: 30 minutes, plus at least 1 hour chilling; Total Time: 45 minutes, plus at least 1 hour chilling; Yield: 4 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1025844-golden-diners-tuna-melt. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait...(Tap, tap, tap.)
Ingredients
For the Tuna Salad
1/3 cup mayonnaise
1/4 cup minced bread and butter pickles
1-1/2 teaspoons yellow mustard
Scant 1/2 teaspoon distilled white vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup extra-virgin olive oil
2 (5-ounce) cans yellowfin tuna packed in water, drained (all of the water squeezed out)
1/3 cup minced red onion
1/3 cup minced celery
1/2 teaspoon Tabasco (or to taste)
Salt
For the Sandwiches
6 tablespoons softened unsalted butter
8 slices rye bread (or other sandwich bread)
Salt-and-vinegar potato chips
6 slices American Cheese
Preparation
Prepare the tuna salad: In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder, then slowly drizzle in the olive oil with one hand while whisking the mixture with the other. Add the drained tuna, red onion and celery; fold to combine. Season to taste with Tabasco and salt; refrigerate until chilled, at least 1 hour and up to 2 days.
Cook the sandwiches: Heat a griddle or large skillet over medium heat. Meanwhile, lightly butter one side of each slice of bread. Working in batches as needed, add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread, tearing cheese to fit in a single layer (1-1/2 pieces per slice of bread). Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes. Transfer toasts to a large cutting board for assembly.
Divide the cold tuna mix among 4 slices (about 1/2 cup each), schmearing it to cover each piece from edge to edge. Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up. Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.
HOT CHICKEN CHILI
This is from Trisha Yearwood on the Food Network.
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/hot-chicken-chili-7943627.
Ingredients
1 cup vegetable oil
3 tablespoons cayenne pepper
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt
2 carrots, diced
1 yellow onion, diced
2 pounds ground chicken
Two 15.5-ounce cans cannellini beans, rinsed and drained
One 14-ounce can diced tomatoes
2 teaspoons hot sauce
1 cup chicken stock
1 cup sour cream
1/4 cup chopped pickles, for garnish
Directions
Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.
GROWN-UP SLOPPY JOES
This is from
Cook Time: 15 minutes; Serves: 4
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
CHEESEBURGER STUFFED PEPPERS
This is from Anna Painter at the Today Show. Cheeseburgers? Stuffed peppers? What's not to love!
Prep Time: 15 minutes; Cook Time: 55 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/cheeseburger-stuffed-peppers-t288924.
Ingredients
4 bell peppers, halved lengthwise, ribs and seeds removed
1 tablespoon neutral oil, divided
kosher salt, to taste
ground black pepper, to taste
1 cup finely chopped red onion, divided
1 cup ground beef
1 teaspoon smoked paprika
1/3 cup dill pickles, finely chopped, plus more for serving
5 tablespoons ketchup, divided, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard, plus more for serving
1-1/2 cups cooked jasmine rice
3 cups shredded sharp cheddar cheese, divided
chopped tomatoes, for serving
Preparation
Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.
Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add the onions, ground beef, 1 teaspoon salt, black pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.
Add the rice and 2-1/2 cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.
Flip the peppers cut side up. Divide the beef filling among the peppers (about 3/4 cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.
Serve with ketchup, mustard, chopped tomatoes and chopped pickles.
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, "What's for dinner?"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1 lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
GOLDEN DINER'S TUNA MELT
This recipe is from Sam Yoo and adapted by Alexa Weibel on The New York Times cooking enewsletter. For this recipe, Alexa wrote, "This tuna melt, which was adapted from Sam Yoo, the owner and chef of Golden Diner in New York, is almost more about the textures than the tuna: Two slices of rye bread, crisped in butter and adorned with melted American cheese, sandwich a hefty scoop of tuna salad and a fistful of salt-and-vinegar potato chips. The sandwich will crunch, audibly, as you smash it together, and again between your teeth as you eat it. But the tuna salad is equally memorable: Reminiscent of the flavors of a Big Mac, its tangy, mayo-based sauce gets a hefty dose of acidity from minced bread and butter pickles, mustard, vinegar and Tabasco. This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy."
Prep Time: 15 minutes; Cook Time: 30 minutes, plus at least 1 hour chilling; Total Time: 45 minutes, plus at least 1 hour chilling; Yield: 4 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1025844-golden-diners-tuna-melt. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait...(Tap, tap, tap.)
Ingredients
For the Tuna Salad
1/3 cup mayonnaise
1/4 cup minced bread and butter pickles
1-1/2 teaspoons yellow mustard
Scant 1/2 teaspoon distilled white vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup extra-virgin olive oil
2 (5-ounce) cans yellowfin tuna packed in water, drained (all of the water squeezed out)
1/3 cup minced red onion
1/3 cup minced celery
1/2 teaspoon Tabasco (or to taste)
Salt
For the Sandwiches
6 tablespoons softened unsalted butter
8 slices rye bread (or other sandwich bread)
Salt-and-vinegar potato chips
6 slices American Cheese
Preparation
Prepare the tuna salad: In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder, then slowly drizzle in the olive oil with one hand while whisking the mixture with the other. Add the drained tuna, red onion and celery; fold to combine. Season to taste with Tabasco and salt; refrigerate until chilled, at least 1 hour and up to 2 days.
Cook the sandwiches: Heat a griddle or large skillet over medium heat. Meanwhile, lightly butter one side of each slice of bread. Working in batches as needed, add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread, tearing cheese to fit in a single layer (1-1/2 pieces per slice of bread). Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes. Transfer toasts to a large cutting board for assembly.
Divide the cold tuna mix among 4 slices (about 1/2 cup each), schmearing it to cover each piece from edge to edge. Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up. Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.
HOT CHICKEN CHILI
This is from Trisha Yearwood on the Food Network.
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/hot-chicken-chili-7943627.
Ingredients
1 cup vegetable oil
3 tablespoons cayenne pepper
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt
2 carrots, diced
1 yellow onion, diced
2 pounds ground chicken
Two 15.5-ounce cans cannellini beans, rinsed and drained
One 14-ounce can diced tomatoes
2 teaspoons hot sauce
1 cup chicken stock
1 cup sour cream
1/4 cup chopped pickles, for garnish
Directions
Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.
GROWN-UP SLOPPY JOES
This is from
Cook Time: 15 minutes; Serves: 4
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.
Ingredients
1 pound 95% lean ground beef
1 small onion, chopped
1 small zucchini, shredded
2 cups light spaghetti sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
8 whole wheat, sandwich thins, split
Directions
In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.
Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.
Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Chicken Lettuce Tacos with Pickled Strawberry Salsa and Buffalo Turkey Tacos. Enjoy!
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
BEEF TACOS DORADOS
This yummy recipe is from Camelia Valdivia Carnero and adapted by Kristina Felix in The New York Times cooking enewsletter. For this recipe, Kristina wrote, "Crispy tacos dorados are standard weeknight fare all over the U.S. and Mexico, though every cook seems to take a slightly different approach to the recipe. This version comes from Camelia Valdivia Carnero, whose family has lived in the town of Ojinaga in Chihuahua, Mexico, for six generations. Instead of cooking the filling, crisping tortillas separately to create shells and then stuffing them, many locals there collapse the process into one simple method. Seasoned beef goes straight on a tortilla and is fried in oil until the shell is crisp and the beef is cooked through. No crumbly beef falls from your taco here; instead, an albondiga-like filling keeps these deliciously crispy packages intact, and a jalapeño-forward salsa de molcajete cuts through the richness with bright heat. To complete your meal the way generations of Ojinagans have, pair tacos dorados with a classic sopa de fideo. For a traditional vegetarian option, you can also fill tortillas with lightly seasoned mashed potatoes and, using the same technique, fry until golden."
This recipe was featured in You Barely Need a Recipe for This Weeknight Dinner. That’s What Makes It Timeless. It can be viewed online at https://cooking.nytimes.com/recipes/779812287-beef-tacos-dorados. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ready in: 1 hour 10 minutes; Yield: 16 tacos
Ingredients
For the Salsa (or use 1 cup store-bought salsa taquera)
1 garlic clove, peeled
Fine salt or food-safe rock salt
6 jalapeños
2 plum tomatoes
For the Tacos
16 corn tortillas (see Tips)
Vegetable oil, such as canola or sunflower, for shallow-frying
1 pound ground beef
1 teaspoon ground black pepper
2 teaspoons seasoned garlic salt or 1-1/2 teaspoons garlic salt
1/2 cup chopped cilantro, tender leaves and stems (not packed)
1 large ripe Hass avocado
2 plum tomatoes, sliced into half-moons
1/4 small green cabbage, shredded (about 2 cups)
Crema or sour cream, for serving (optional)
Preparation
Make the salsa: Place garlic on a cast-iron skillet and heat over medium-high until it chars in spots, about 5 minutes. Transfer to a molcajete (mortar) or blender along with a teaspoon of salt.
Add the jalapeños and tomatoes to the hot skillet and cook, stirring occasionally, until softened and charred all over, about 10 minutes, then transfer to a cutting board. When the tomatoes and chiles are cool enough to handle, about 5 minutes, peel off as much of the charred skin as you can and discard the skin, seeds and stems.
If using a molcajete, pound the garlic and salt to a paste with the tejolote (pestle). Add the jalapeños and crush them until they’ve broken down and look juicy. Add the tomatoes and continue to mash everything until the salsa is spoonable. (If using a blender, add the tomatoes and chiles to the jar with the salt and garlic and pulse to a spoonable consistency.) Taste for salt, transfer to a serving bowl and set aside.
Make the tacos: Separate the corn tortillas if they’re stuck together. If they’re brittle, stack them, wrap in a damp paper towel, set on a plate belly up (see Tips), and microwave on high for 2 minutes, or until warm and pliable.
Make sure your cast-iron skillet is clean and dry, then pour in enough oil to reach a depth of 1/2 inch. Heat over medium until it reaches 350 degrees or a small piece of tortilla sizzles when dropped in the oil, about 6 minutes.
While the oil heats, assemble the tacos: Add the beef, black pepper, garlic salt and cilantro to a bowl and mix with your hands until the cilantro is evenly distributed. Spread a generous tablespoon of beef on half of a tortilla, belly up (see Tips), leaving a 1/4-inch border, but don’t fold it just yet. Place it flat on a sheet pan or cutting board and repeat with the remaining tortillas and filling, overlapping them but keeping the beef uncovered.
To fry the tacos, place a large bowl lined with paper towels near where you are frying. Take one filled tortilla and fold it in half. Hold the upper part between your thumb and middle finger, using your pointer finger to create a small gap between the two sides of the tortilla. Place the seam of the tortilla into the hot oil and hold it there until the tortilla seam softens, about 5 seconds, then carefully lay the folded tortilla into the oil, beef side down, to finish frying. Repeat with as many tacos as fit comfortably in your pan and cook until the undersides of the first batch are golden, 2 to 3 minutes. Using tongs, flip the tacos and cook until crispy and golden, another 2 to 3 minutes. Transfer the fried tacos to the bowl, standing them vertically so any oil drains downward. Repeat until all the tacos are fried.
To serve, cut the avocado in half and remove the pit. Arrange the avocado halves, tomato and cabbage on a plate with a spoon so that everyone can open their tacos and scoop a bit inside. Serve with plenty of salsa de molcajete on the side and crema if desired.
Tips
Look for corn tortillas that contain only 2 ingredients: corn and lime. Tortillas with added gums will not fry up as crispy, though the tacos will still be delicious.
Tortillas have a belly and a back, the belly generally shows oven lines more prominently and has a thinner skin that might pucker. Fill tortillas on the side with the thinner skin so they don’t crack when you fold them.
BEEF TACO SALAD
This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This is from the May 2016 issue of Runner’s World, and can be found here.
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
BEEF TACOS DORADOS
This yummy recipe is from Camelia Valdivia Carnero and adapted by Kristina Felix in The New York Times cooking enewsletter. For this recipe, Kristina wrote, "Crispy tacos dorados are standard weeknight fare all over the U.S. and Mexico, though every cook seems to take a slightly different approach to the recipe. This version comes from Camelia Valdivia Carnero, whose family has lived in the town of Ojinaga in Chihuahua, Mexico, for six generations. Instead of cooking the filling, crisping tortillas separately to create shells and then stuffing them, many locals there collapse the process into one simple method. Seasoned beef goes straight on a tortilla and is fried in oil until the shell is crisp and the beef is cooked through. No crumbly beef falls from your taco here; instead, an albondiga-like filling keeps these deliciously crispy packages intact, and a jalapeño-forward salsa de molcajete cuts through the richness with bright heat. To complete your meal the way generations of Ojinagans have, pair tacos dorados with a classic sopa de fideo. For a traditional vegetarian option, you can also fill tortillas with lightly seasoned mashed potatoes and, using the same technique, fry until golden."
This recipe was featured in You Barely Need a Recipe for This Weeknight Dinner. That’s What Makes It Timeless. It can be viewed online at https://cooking.nytimes.com/recipes/779812287-beef-tacos-dorados. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ready in: 1 hour 10 minutes; Yield: 16 tacos
Ingredients
For the Salsa (or use 1 cup store-bought salsa taquera)
1 garlic clove, peeled
Fine salt or food-safe rock salt
6 jalapeños
2 plum tomatoes
For the Tacos
16 corn tortillas (see Tips)
Vegetable oil, such as canola or sunflower, for shallow-frying
1 pound ground beef
1 teaspoon ground black pepper
2 teaspoons seasoned garlic salt or 1-1/2 teaspoons garlic salt
1/2 cup chopped cilantro, tender leaves and stems (not packed)
1 large ripe Hass avocado
2 plum tomatoes, sliced into half-moons
1/4 small green cabbage, shredded (about 2 cups)
Crema or sour cream, for serving (optional)
Preparation
Make the salsa: Place garlic on a cast-iron skillet and heat over medium-high until it chars in spots, about 5 minutes. Transfer to a molcajete (mortar) or blender along with a teaspoon of salt.
Add the jalapeños and tomatoes to the hot skillet and cook, stirring occasionally, until softened and charred all over, about 10 minutes, then transfer to a cutting board. When the tomatoes and chiles are cool enough to handle, about 5 minutes, peel off as much of the charred skin as you can and discard the skin, seeds and stems.
If using a molcajete, pound the garlic and salt to a paste with the tejolote (pestle). Add the jalapeños and crush them until they’ve broken down and look juicy. Add the tomatoes and continue to mash everything until the salsa is spoonable. (If using a blender, add the tomatoes and chiles to the jar with the salt and garlic and pulse to a spoonable consistency.) Taste for salt, transfer to a serving bowl and set aside.
Make the tacos: Separate the corn tortillas if they’re stuck together. If they’re brittle, stack them, wrap in a damp paper towel, set on a plate belly up (see Tips), and microwave on high for 2 minutes, or until warm and pliable.
Make sure your cast-iron skillet is clean and dry, then pour in enough oil to reach a depth of 1/2 inch. Heat over medium until it reaches 350 degrees or a small piece of tortilla sizzles when dropped in the oil, about 6 minutes.
While the oil heats, assemble the tacos: Add the beef, black pepper, garlic salt and cilantro to a bowl and mix with your hands until the cilantro is evenly distributed. Spread a generous tablespoon of beef on half of a tortilla, belly up (see Tips), leaving a 1/4-inch border, but don’t fold it just yet. Place it flat on a sheet pan or cutting board and repeat with the remaining tortillas and filling, overlapping them but keeping the beef uncovered.
To fry the tacos, place a large bowl lined with paper towels near where you are frying. Take one filled tortilla and fold it in half. Hold the upper part between your thumb and middle finger, using your pointer finger to create a small gap between the two sides of the tortilla. Place the seam of the tortilla into the hot oil and hold it there until the tortilla seam softens, about 5 seconds, then carefully lay the folded tortilla into the oil, beef side down, to finish frying. Repeat with as many tacos as fit comfortably in your pan and cook until the undersides of the first batch are golden, 2 to 3 minutes. Using tongs, flip the tacos and cook until crispy and golden, another 2 to 3 minutes. Transfer the fried tacos to the bowl, standing them vertically so any oil drains downward. Repeat until all the tacos are fried.
To serve, cut the avocado in half and remove the pit. Arrange the avocado halves, tomato and cabbage on a plate with a spoon so that everyone can open their tacos and scoop a bit inside. Serve with plenty of salsa de molcajete on the side and crema if desired.
Tips
Look for corn tortillas that contain only 2 ingredients: corn and lime. Tortillas with added gums will not fry up as crispy, though the tacos will still be delicious.
Tortillas have a belly and a back, the belly generally shows oven lines more prominently and has a thinner skin that might pucker. Fill tortillas on the side with the thinner skin so they don’t crack when you fold them.
BEEF TACO SALAD
This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This is from the May 2016 issue of Runner’s World, and can be found here.
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
Monday, September 7, 2026
Labor Day Recipes - Double-Post Monday
It's Labor Day, a day celebrate the labor movement in the United States. And while that is the real reason we celebrate Labor Day on the first Monday in September, it also marks the unofficial end of summer.
Mondays here always have a Meatless Monday post, followed with a Double-Post Monday group of recipes (like this one). Here are six recipes to help you celebrate Labor Day, including Juicy Grilled Cheeseburgers and Egg Potato Salad. Enjoy!
BBQ BAKED BEANS
This is from the Food Network, and begins, "BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature."
Active Time: 25 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
8 slices bacon (about 8 ounces), cut into 1/2-inch pieces
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
Two 28-ounce cans baked beans
1 cup barbecue sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/3 cup packed dark brown sugar
2 teaspoons yellow mustard powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
BAKED BEANS
This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.
To view this online, click here.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
JUICY GRILLED CHEESEBURGERS
This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”
Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.
Ingredients
Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional
Directions
Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
GRILLED ONION BURGER
Here's a healthier version of a classic burger topped with grilled onions and all the fixings.
Makes 4 servings
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g
Mondays here always have a Meatless Monday post, followed with a Double-Post Monday group of recipes (like this one). Here are six recipes to help you celebrate Labor Day, including Juicy Grilled Cheeseburgers and Egg Potato Salad. Enjoy!
BBQ BAKED BEANS
This is from the Food Network, and begins, "BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature."
Active Time: 25 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
8 slices bacon (about 8 ounces), cut into 1/2-inch pieces
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
Two 28-ounce cans baked beans
1 cup barbecue sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/3 cup packed dark brown sugar
2 teaspoons yellow mustard powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
BAKED BEANS
This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.
To view this online, click here.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
EGG POTATO SALAD
This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!
Ingredients
5 pounds potatoes (I use regular white potatoes)
6 – 8 eggs
1 – 2 onions, diced
3 – 4 cups mayo (if you usually use a vegetarian version, go for it)
1/2 cup mustard
Directions
Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.
While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.
Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.
JUICY GRILLED CHEESEBURGERS
This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”
Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.
Ingredients
Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional
Directions
Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
GRILLED ONION BURGER
Here's a healthier version of a classic burger topped with grilled onions and all the fixings.
Makes 4 servings
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g
Labor Day, Meatless Monday
It's Labor Day, the unofficial end of the summer in the United States. (If you're interested in the history of Labor Day, click here.)
It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger and Black Bean & Corn Salad. Enjoy!
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, who wrote for The Spruce Eats. For this, she wrote, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
AL’S VEGGIE BURGER
This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.
To view this online, click here.
Ingredients
2 tablespoons olive oil, divided
1/2 cup white onion, diced
3 cloves garlic, minced
2 cans black beans, drained
10 medium button mushrooms, stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup cooked brown rice
1 cup whole wheat bread crumbs
1/4 cup Sriracha
1/2 cup mayonnaise
4 whole wheat buns
6 leaves Bibb lettuce
1 tomato, sliced
1 avocado, sliced
Preparation
In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.
In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.
In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.
Preheat the oven to 350°.
In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.
In a small bowl, add the Sriracha and mayonnaise. Stir to combine.
To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.
Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.
BAKED SWEET POTATO FRIES
Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.
To view this online, click here.
Ingredients
2 1/2 pounds sweet potatoes, washed well
2 tablespoons cooking oil suitable for high heat, like safflower oil
2 teaspoons salt
2-3 teaspoons ground cinnamon
1 teaspoon (or to taste) ground cayenne
Preparation
Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.
Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.
BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO
One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!
Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.
To view this online, click here.
Ingredients
1 can black beans, rinsed and drained well
1 medium baked or roasted sweet potato, peeled and mashed
1/2 cup cooked quinoa or brown rice
1/4 cup ground flax
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1/2 cup vegan mayonnaise
1/2 tsp. chipotle powder
1 large garlic clove, pressed in a garlic press or very finely minced
Burger buns, avocado slices, and arugula, optional
Directions
Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.
Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.
While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.
per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars
It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger and Black Bean & Corn Salad. Enjoy!
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, who wrote for The Spruce Eats. For this, she wrote, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
AL’S VEGGIE BURGER
This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.
To view this online, click here.
Ingredients
2 tablespoons olive oil, divided
1/2 cup white onion, diced
3 cloves garlic, minced
2 cans black beans, drained
10 medium button mushrooms, stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup cooked brown rice
1 cup whole wheat bread crumbs
1/4 cup Sriracha
1/2 cup mayonnaise
4 whole wheat buns
6 leaves Bibb lettuce
1 tomato, sliced
1 avocado, sliced
Preparation
In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.
In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.
In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.
Preheat the oven to 350°.
In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.
In a small bowl, add the Sriracha and mayonnaise. Stir to combine.
To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.
Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.
BAKED SWEET POTATO FRIES
Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.
To view this online, click here.
Ingredients
2 1/2 pounds sweet potatoes, washed well
2 tablespoons cooking oil suitable for high heat, like safflower oil
2 teaspoons salt
2-3 teaspoons ground cinnamon
1 teaspoon (or to taste) ground cayenne
Preparation
Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.
Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.
BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO
One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!
Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.
To view this online, click here.
Ingredients
1 can black beans, rinsed and drained well
1 medium baked or roasted sweet potato, peeled and mashed
1/2 cup cooked quinoa or brown rice
1/4 cup ground flax
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1/2 cup vegan mayonnaise
1/2 tsp. chipotle powder
1 large garlic clove, pressed in a garlic press or very finely minced
Burger buns, avocado slices, and arugula, optional
Directions
Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.
Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.
While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.
per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars
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