Wednesday Recipes

We're half-way through the week. Here are six recipes to help you through the day, including Slow Cooker Chicken Stroganoff and Slow-Cooker Stuffed Peppers. Enjoy!

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.

EASY CHICKEN SALAD

This is from Lidey Heuck at The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long."

Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025482-easy-chicken-salad. 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.

Ingredients

1/2 cup mayonnaise

1 tablespoon white wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper

3 cups diced cooked chicken breast

1/2 cup finely chopped celery (about 1 large stalk)

1/2 cup seedless grapes, quartered

1/2 cup toasted pecans, chopped (see Tip)

1/4 cup minced red onion (about 1/4 small onion)

2 tablespoons chopped fresh parsley

Toasted bread, lettuce cups or crackers, for serving

Preparation

In a large bowl, combine the mayonnaise, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.

Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.

Tip

Toast pecans on a baking sheet at 350 degrees for 8 to 10 minutes.

COLORFUL TURKEY STUFFED PEPPERS

Yield: 4 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321

View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml

Source: Jennie-O

Ingredients

2 bell peppers, preferably a mix of yellow, green or red

1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 cup chopped onion

2 cloves garlic, minced

1 tablespoon fresh basil or 1 teaspoon dried basil leaves

1/4 teaspoon salt, if desired

1/4 teaspoon freshly ground black pepper

1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained

1/2 cup cooked white or brown rice

3/4 cup shredded low-fat Cheddar cheese, divided

paprika, if desired

fresh parsley, if desired

Directions

Heat oven to 375F.

Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.

Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.

Remove meat mixture from heat and stir in 1/2 cup cheese.

Mound heaping 1/2 cup of mixture into each pepper half.

Bake 20 minutes or until filling is hot and peppers are tender.

Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.

Always cook to an internal temperature of 165F. Learn how to safely handle turkey.

Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g

MILLION DOLLAR PASTA SALAD

This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "Million dollar pasta salad is inspired by a dip of a similar tax bracket. Zesty, ranchy, and tangy, each bite feels like a combination of a classic BLT with fresh, well-balanced ranch dressing. The tomatoes, bell peppers, scallions, red onions, and fresh herbs add lots of texture in flavor. Mini penne pasta is the perfect size for each bite, allowing you to get a little bit of everything, but you can use another shape. Finishing it off, the bacon is crispy and adds a nice smokiness to the dish while the cheese rounds out the umami notes.

"This would be the perfect addition to a potluck, or serve with grilled chicken thighs, barbecue, or grilled burgers for the ultimate backyard cookout."

Active Time: 35 minutes; Total Time: 1 hour 35 minutes; Servings: 14

To view this online, go to https://www.southernliving.com/million-dollar-pasta-salad-11771238.

Ingredients

1 (16 oz.) uncooked mini penne or penne pasta

1 cup mayonnaise

1/4 cup whole buttermilk

1/4 cup dry ranch seasoning mix (from 2 [1 oz.] envelopes)

1/2 tsp. garlic powder

1/2 tsp., plus 1/8 tsp. freshly ground black pepper, divided

2 cups cherry tomatoes, halved (from 1 pt.)

10 slices thick-cut bacon, cooked and chopped (about 1-1/4 cups)

1 cup finely chopped red bell pepper (from 1 medium [9-oz.] pepper)

1/2 cup finely chopped red onion (from 1 small [4-oz.] onion)

1/2 cup chopped mixed fresh herbs (such as parsley, chives, and dill)

1/2 cup thinly sliced scallions (from 2 scallions), plus more for garnish

6 oz. sharp Cheddar cheese, shredded, divided (about 1-1/2 cups)

Directions

Gather all ingredients.

Bring a large pot of salted water to boil over high. Cook pasta according to package directions until tender. Drain and rinse in a colander under cool running water; set aside.

Whisk together mayonnaise, buttermilk, ranch seasoning, garlic powder, and 1/2 teaspoon of the black pepper in a large bowl until smooth.

Stir in cooled pasta, tomatoes, bacon, bell pepper, onion, herbs, scallions, and 1 cup of the Cheddar until well coated. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.

Transfer pasta salad to a large bowl. Top with remaining 1/2 cup Cheddar and 1/8 teaspoon black pepper; garnish with additional scallions.

SLOW-COOKER STUFFED PEPPERS

This recipe is from Betty Crocker, and begins, "There’s a whole lot to love about stuffed peppers. They’re hearty, made with inexpensive ingredients and they taste great—even to veggie skeptics. And now, they’re slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours."

Prep Time: 20 minutes; Total Time: 5 hours 15 minutes; Servings: 6

To view this online, click here.

Ingredients

6 large bell peppers

1 lb ground beef (at least 80% lean)

1 cup finely chopped onions

1 teaspoon salt

1 teaspoon black pepper

6 cloves garlic, finely chopped

1-1/2 cups cooked white rice

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

2 cups shredded cheddar cheese (8 oz)

Instructions

Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.

In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.

Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.

Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted.

Use slotted spoon to lift peppers from slow cooker.

SLOW COOKER CHICKEN STROGANOFF

This is from the Food Network, and begins, "Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-stroganoff-5536626.

Ingredients

2 cups low-sodium chicken broth

1/4 cup all-purpose flour

1 tablespoon tomato paste

One 1-ounce package dry onion soup mix

Kosher salt and freshly ground black pepper

8 ounces button mushrooms, quartered

6 boneless, skinless chicken thighs (about 1-3/4 pounds)

12 ounces egg noodles

4 tablespoons butter, cut into pieces

4 ounces cream cheese, at room temperature

Chopped fresh parsley, for serving

Special equipment: a 6-quart slow cooker

Directions

Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.

When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.

Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.