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.
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