Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with chicken, including Chicken Alfredo Pasta Skillet and Barbecue-Cheddar Chicken Pasta. Enjoy!
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CHICKEN PICCATA
This is from Ali Slagle at The New York Times cooking e-newsletter. Ali wrote, "Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019883-chicken-piccata.
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Preparation
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Tip
Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.
CHICKEN ALFREDO PASTA SKILLET
Here's a simple, yet yummy, meal from Betty Crocker that begins, "A scratch dinner done in 40 minutes using just one pan? It’s not too good to be true—but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online at the Betty Crocker site, click here.
Ingredients
2 tablespoons butter
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz uncooked ziti pasta (2 1/2 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
2 cups shredded deli rotisserie chicken
3/4 cup frozen sweet peas
Chopped Italian (flat-leaf) parsley, if desired
Directions
In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
Let stand 5 minutes before serving. Garnish with parsley.
Expert Tips
Leftover shredded cooked chicken may be used in place of deli rotisserie chicken.
Penne pasta may be substituted for the ziti pasta.
APPLE PECAN CHICKEN SALAD
This is from Linda Larsen, who wrote for About.com and The Spruce Eats. Linda wrote, "Apple pecan chicken salad is a fan-favorite main dish salad recipe. The combination of tender chicken, crisp pecans, tart apples, and a creamy honey mustard dressing is fantastic.
"Like all chicken salads, using a rotisserie chicken often brings the best results. Most other chicken cooking methods do not come close to matching the tender result of these grocery store birds. There is just something about roasting chickens while on a spit that results in the most tender and flavorful meat. Remove the meat from the bird and cut it into large chunks.
"You can double or triple this recipe if you would like. When hot summer weather is at hand, there's nothing nicer than having a huge batch of fabulous apple pecan chicken salad in the fridge, ready and waiting for you. Just add some bakery muffins or breadsticks, some iced tea or white wine, and you have a fabulous meal with absolutely no cooking at all."
Prep Time: 10 minutes; Total Time: 10 minutes; Cook Time: 0 minutes; Yield: 4 servings
To view this online, go to https://www.thespruceeats.com/apple-pecan-chicken-salad-481444.
Ingredients
1/2 cup mayonnaise
3 tablespoons honey mustard
2 tablespoons lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
3 cups cooked chicken (chopped)
1 Granny Smith apple (chopped)
1 cup small pecans
1/2 cup dried cherries or cranberries
Directions
Gather the ingredients.
In a medium bowl, combine the mayonnaise, honey mustard, lemon juice, and salt and pepper to taste.
Stir in the cooked chicken, the chopped apple, pecans, and dried cherries or cranberries to coat.
Cover and chill the salad for 1 to 2 hours before serving.
Enjoy!
Tips
Store any leftovers of the salad, well covered, in the refrigerator for up to three days.
You can cook your own chicken for this apple pecan chicken salad recipe. Try baking chicken breasts, on the bone or off, in parchment paper, or simmer them gently in water until they just reach 160 F. When the meat stands after cooking, the temperature will rise to 165 F, which is the safe final temperature for chicken breasts.
Or try cooking a whole chicken on a rotisserie on your grill; you need special equipment and instructions for that task. You can cook large batches of chicken this way, let the meat cool, cube it, then store it in the freezer in 2 cup portions for recipes like this one.
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
Showing posts with label 2-Step Skillet Chicken Broccoli Divan. Show all posts
Showing posts with label 2-Step Skillet Chicken Broccoli Divan. Show all posts
Tuesday, July 21, 2020
Thursday, January 9, 2020
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes for you to try, including Kahuna Meatballs and Crockpot Lasagna. Enjoy!
SUN-DRIED TOMATO BOW TIE PASTA
This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”
Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes
To view this online, click here..
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped (about 1 cup)
1/3 cup sun-dried tomatoes, cut into thin strips
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
2 tablespoons thinly sliced fresh basil leaves
6 cups bow tie pasta (farfalle), cooked and drained
2 tablespoons grated parmesan cheese
Freshly ground black pepper
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.
Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.
Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in “Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cupgranulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
SUN-DRIED TOMATO BOW TIE PASTA
This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”
Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes
To view this online, click here..
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped (about 1 cup)
1/3 cup sun-dried tomatoes, cut into thin strips
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
2 tablespoons thinly sliced fresh basil leaves
6 cups bow tie pasta (farfalle), cooked and drained
2 tablespoons grated parmesan cheese
Freshly ground black pepper
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.
Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.
Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in “Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cupgranulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
Wednesday, February 6, 2019
Chicken!
Chicken has long been a favorite for Sunday dinners. Now, of course, it's an any-time meal. Today's six chicken recipes include 2-Step Skillet Chicken Broccoli Divan and Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce. Enjoy!
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
CHICKEN AND MUSHROOM FRICASSEE
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken leg, 1 C vegetables and sauce
Source: Deliciously Healthy Dinners
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-mushroom-fricassee.
Ingredients
1 Tbsp olive oil
1 carton (10 oz) white button mushrooms, rinsed and quartered
1 C leeks, split into quarters, then sliced into small squares and rinsed well
1 C potatoes, peeled and diced
1 C celery, rinsed and diced
1 C pearl onions, raw or frozen
3 C low-sodium chicken broth
1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
2 Tbsp each fresh herbs (such as parsley and chives), rinsed, dried, and minced (or 2 tsp dried)
1 Tbsp lemon juice
1 Tbsp cornstarch
2 Tbsp fat-free sour cream
1/2 tsp salt
1/4 tsp ground black pepper
Directions
Preheat oven to 350F.
Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large saute pan with a metal handle will work as well).
Add mushrooms to pan, and cook until golden brown, about 3-5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3-5 additional minutes.
Add chicken broth to the pan, and bring to a boil. Add chicken legs to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork (to a minimum internal temperature of 165F).
When chicken legs are tender, remove legs from the pan, return the pan to the stovetop, and bring the liquid to a boil. Add herbs and lemon juice.
In a bowl, mix the cornstarch with the sour cream, and add to the pan. Bring back to a boil and then remove from the heat.
Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken.
Nutritional Information Per Serving: Calories: 242; Fat: 9 g; Saturated Fat: 2 g; Fiber: 3 g; Sodium: 430 mg; Cholesterol: 42 mg; Protein: 20 g; Carbohydrates: 24 g
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
CHICKEN CHIAQUILES
This is from Delish, and begins, “Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.”
Yields: 4
To view this online, click here.
Ingredients
1 28-oz. can fire roasted tomatoes
2 green onions, sliced
1 tsp. ground cumin
1/4 tsp. kosher salt
2 tbsp. oil
2 c. shredded cooked chicken
6 oz. tortilla chips
Radishes, sliced, for serving
Cilantro, for serving
Lime wedges, for serving
1/2 c. sour cream
1 tbsp. lime juice
Directions
Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.
SLOW COOKER CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
This comes from FamilyTime, and begins, “Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 420 minutes
To view this online, click here.
Ingredients
Campbell's® Condensed Cream of Chicken Soup or 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup
1 cup Chablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olive
2 tablespoons drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke heart, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast half (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
Directions
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.
Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
CHICKEN AND MUSHROOM FRICASSEE
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken leg, 1 C vegetables and sauce
Source: Deliciously Healthy Dinners
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-mushroom-fricassee.
Ingredients
1 Tbsp olive oil
1 carton (10 oz) white button mushrooms, rinsed and quartered
1 C leeks, split into quarters, then sliced into small squares and rinsed well
1 C potatoes, peeled and diced
1 C celery, rinsed and diced
1 C pearl onions, raw or frozen
3 C low-sodium chicken broth
1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
2 Tbsp each fresh herbs (such as parsley and chives), rinsed, dried, and minced (or 2 tsp dried)
1 Tbsp lemon juice
1 Tbsp cornstarch
2 Tbsp fat-free sour cream
1/2 tsp salt
1/4 tsp ground black pepper
Directions
Preheat oven to 350F.
Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large saute pan with a metal handle will work as well).
Add mushrooms to pan, and cook until golden brown, about 3-5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3-5 additional minutes.
Add chicken broth to the pan, and bring to a boil. Add chicken legs to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork (to a minimum internal temperature of 165F).
When chicken legs are tender, remove legs from the pan, return the pan to the stovetop, and bring the liquid to a boil. Add herbs and lemon juice.
In a bowl, mix the cornstarch with the sour cream, and add to the pan. Bring back to a boil and then remove from the heat.
Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken.
Nutritional Information Per Serving: Calories: 242; Fat: 9 g; Saturated Fat: 2 g; Fiber: 3 g; Sodium: 430 mg; Cholesterol: 42 mg; Protein: 20 g; Carbohydrates: 24 g
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
CHICKEN CHIAQUILES
This is from Delish, and begins, “Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.”
Yields: 4
To view this online, click here.
Ingredients
1 28-oz. can fire roasted tomatoes
2 green onions, sliced
1 tsp. ground cumin
1/4 tsp. kosher salt
2 tbsp. oil
2 c. shredded cooked chicken
6 oz. tortilla chips
Radishes, sliced, for serving
Cilantro, for serving
Lime wedges, for serving
1/2 c. sour cream
1 tbsp. lime juice
Directions
Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.
SLOW COOKER CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
This comes from FamilyTime, and begins, “Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 420 minutes
To view this online, click here.
Ingredients
Campbell's® Condensed Cream of Chicken Soup or 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup
1 cup Chablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olive
2 tablespoons drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke heart, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast half (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
Directions
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.
Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
Tuesday, February 5, 2019
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. After all, not everyone loves tacos! (If you can believe that!) Today's offerings include African-Style Sweet Potato and Butternut Squash Stew and Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce. Enjoy!
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
SLOW COOKER CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
This comes from FamilyTime, and begins, “Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 420 minutes
To view this online, click here.
Ingredients
Campbell's® Condensed Cream of Chicken Soup or 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup
1 cup Chablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olive
2 tablespoons drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke heart, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast half (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
Directions
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.
Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
APPLE BREAKFAST WEDGES
This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled, thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
2 eggs
Maple-flavored syrup, if desired
Directions
Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Expert Tips
Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.
Sprinkle with powdered sugar, and serve with warm maple syrup.
SUGAR COOKIES
This absolutely yummy treat comes from Grace Parisi on the Today show’s website. It begins, “It's cookie swap season — but unlike gingerbread cookies, sugar cookies are perfect all year round, so bookmark this recipe for your next baby shower, Halloween, Valentine's day, or — my favorite — July 9, which is National Sugar Cookie Day!
“Cookies, rolled and cut into holiday shapes then festively decorated, are essential around the holidays. And these cookies in particular are fantastically delicious and easy to bake. Plus, decorating them is a snap and the whole family can involved.
“Simply choose from three simple decorations to make them your own, brush with an egg wash and sprinkle with sugar before baking, glaze with white icing (use a squeeze bottle for easy handling) or glaze with a mix of white and colored icings.
“Make-ahead tip: These cookies can be stored between sheets of wax paper in an airtight container for up to one week.”
Ingredients
2 sticks unsalted butter, softened (8 ounces)
1 cup sugar
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons lemon juice
3 cups confectioners' sugar
Sanding sugar, sprinkles, nonpareils for decorating
Preparation
Make the dough.
In a standing electric mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until fluffy, about 2 minutes. Add the egg yolks, vanilla and salt and beat until combined. Add the flour and beat on low speed until moistened. Divide the dough into 3 discs, wrap them each in plastic and refrigerate until chilled, about 30 minutes.
Roll out and stamp the dough.
Preheat the oven to 350 degrees and line 3 baking sheets with parchment. Working with one disc of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Stamp out as many cookies as possible.
Time to bake!
Transfer the cookies to a baking sheet, and spread them out about 1-inch apart. Gather the scraps and re-roll to make more cookies. Bake the cookies in the center of the oven until lightly browned, 12 to 14 minutes. Let them cool slightly, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough, re-rolling the scraps.
Make the glaze.
In a bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar until smooth. Spread the white glaze over the cookies, covering them completely and let them dry.
Let's decorate!
Transfer the remaining glaze to a piping bag or a squeeze bottle with a tiny tip and pipe designs all over the cookies. Sprinkle with sanding sugar, if desired. Let the cookies dry completely, then transfer them to platters to serve.
How to make alternative decorations:
1. Lightly brush the unbaked cookies with a mixture of 2 egg yolks combined with 2 tablespoons of water. Let the egg wash dry slightly, then sprinkle with sanding sugar. Bake the cookies as directed above.
2. Divide the glaze into bowls and add food coloring to each. Glaze the cookies with one solid color then pipe dots or lines onto the wet glaze. Let the cookies dry completely before serving.
MACARONI AND CHEESE CARBONARA
This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”
Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings
To view this online, click here.
Ingredients
Kosher salt
1 pound elbow macaroni
8 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil
2 1/2 cups half-and-half
Freshly ground black pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
4 scallions, thinly sliced
1 cup panko bread crumbs
Directions
Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
SLOW COOKER CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
This comes from FamilyTime, and begins, “Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 420 minutes
To view this online, click here.
Ingredients
Campbell's® Condensed Cream of Chicken Soup or 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup
1 cup Chablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olive
2 tablespoons drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke heart, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast half (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
Directions
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.
Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
APPLE BREAKFAST WEDGES
This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled, thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
2 eggs
Maple-flavored syrup, if desired
Directions
Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Expert Tips
Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.
Sprinkle with powdered sugar, and serve with warm maple syrup.
SUGAR COOKIES
This absolutely yummy treat comes from Grace Parisi on the Today show’s website. It begins, “It's cookie swap season — but unlike gingerbread cookies, sugar cookies are perfect all year round, so bookmark this recipe for your next baby shower, Halloween, Valentine's day, or — my favorite — July 9, which is National Sugar Cookie Day!
“Cookies, rolled and cut into holiday shapes then festively decorated, are essential around the holidays. And these cookies in particular are fantastically delicious and easy to bake. Plus, decorating them is a snap and the whole family can involved.
“Simply choose from three simple decorations to make them your own, brush with an egg wash and sprinkle with sugar before baking, glaze with white icing (use a squeeze bottle for easy handling) or glaze with a mix of white and colored icings.
“Make-ahead tip: These cookies can be stored between sheets of wax paper in an airtight container for up to one week.”
Ingredients
2 sticks unsalted butter, softened (8 ounces)
1 cup sugar
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons lemon juice
3 cups confectioners' sugar
Sanding sugar, sprinkles, nonpareils for decorating
Preparation
Make the dough.
In a standing electric mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until fluffy, about 2 minutes. Add the egg yolks, vanilla and salt and beat until combined. Add the flour and beat on low speed until moistened. Divide the dough into 3 discs, wrap them each in plastic and refrigerate until chilled, about 30 minutes.
Roll out and stamp the dough.
Preheat the oven to 350 degrees and line 3 baking sheets with parchment. Working with one disc of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Stamp out as many cookies as possible.
Time to bake!
Transfer the cookies to a baking sheet, and spread them out about 1-inch apart. Gather the scraps and re-roll to make more cookies. Bake the cookies in the center of the oven until lightly browned, 12 to 14 minutes. Let them cool slightly, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough, re-rolling the scraps.
Make the glaze.
In a bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar until smooth. Spread the white glaze over the cookies, covering them completely and let them dry.
Let's decorate!
Transfer the remaining glaze to a piping bag or a squeeze bottle with a tiny tip and pipe designs all over the cookies. Sprinkle with sanding sugar, if desired. Let the cookies dry completely, then transfer them to platters to serve.
How to make alternative decorations:
1. Lightly brush the unbaked cookies with a mixture of 2 egg yolks combined with 2 tablespoons of water. Let the egg wash dry slightly, then sprinkle with sanding sugar. Bake the cookies as directed above.
2. Divide the glaze into bowls and add food coloring to each. Glaze the cookies with one solid color then pipe dots or lines onto the wet glaze. Let the cookies dry completely before serving.
MACARONI AND CHEESE CARBONARA
This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”
Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings
To view this online, click here.
Ingredients
Kosher salt
1 pound elbow macaroni
8 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil
2 1/2 cups half-and-half
Freshly ground black pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
4 scallions, thinly sliced
1 cup panko bread crumbs
Directions
Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.
Thursday, January 31, 2019
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes for you to try, including Kahuna Meatballs and Crockpot Lasagna. Enjoy!
SUN-DRIED TOMATO BOW TIE PASTA
This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”
Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes
To view this online, click here..
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped (about 1 cup)
1/3 cup sun-dried tomatoes, cut into thin strips
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
2 tablespoons thinly sliced fresh basil leaves
6 cups bow tie pasta (farfalle), cooked and drained
2 tablespoons grated parmesan cheese
Freshly ground black pepper
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.
Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.
Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cupgranulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
SUN-DRIED TOMATO BOW TIE PASTA
This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”
Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes
To view this online, click here..
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped (about 1 cup)
1/3 cup sun-dried tomatoes, cut into thin strips
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
2 tablespoons thinly sliced fresh basil leaves
6 cups bow tie pasta (farfalle), cooked and drained
2 tablespoons grated parmesan cheese
Freshly ground black pepper
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.
Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.
Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cupgranulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
Monday, October 22, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Kahuna Meatballs and Chicken Chiaquiles.Enjoy!
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
Recipe from ‘Cooking for Jeffrey,’ by Ina Garten
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
CHICKEN CHIAQUILES
This is from Delish, and begins, “Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.”
Yields: 4
To view this online, click here.
Ingredients
1 28-oz. can fire roasted tomatoes
2 green onions, sliced
1 tsp. ground cumin
1/4 tsp. kosher salt
2 tbsp. oil
2 c. shredded cooked chicken
6 oz. tortilla chips
Radishes, sliced, for serving
Cilantro, for serving
Lime wedges, for serving
1/2 c. sour cream
1 tbsp. lime juice
Directions
Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
Recipe from ‘Cooking for Jeffrey,’ by Ina Garten
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
CHICKEN CHIAQUILES
This is from Delish, and begins, “Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.”
Yields: 4
To view this online, click here.
Ingredients
1 28-oz. can fire roasted tomatoes
2 green onions, sliced
1 tsp. ground cumin
1/4 tsp. kosher salt
2 tbsp. oil
2 c. shredded cooked chicken
6 oz. tortilla chips
Radishes, sliced, for serving
Cilantro, for serving
Lime wedges, for serving
1/2 c. sour cream
1 tbsp. lime juice
Directions
Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.
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