It's the last Friday in June. Can the year really be just about half over? Wow!
Here are six recipes to help you through the weekend, including Cheesy Taco Meatloaf and Mexican-Style Stuffed Bell Peppers. Enjoy!
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.”
For the Glaze:
Yield: 12 servings; Time: 1 hour, plus cooling
This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), melted, plus more for pan
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mashed banana (from 2 to 3 very ripe bananas)
1/4 cup sour cream
2 tablespoons dark brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Glaze:
4 tablespoons unsalted butter (1/2 stick), cut into pieces
1/3 packed cup dark brown sugar
1/4 cup heavy cream
Large pinch of fine sea salt
1/4 cup confectioners’ sugar
Flaky sea salt, for serving
Preparation
Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
SPICY CHEESY CHILI SAUCE LASAGNA
This comes from the Tablespoon e-newsletter, and starts off, “A simple meat lasagna that packs a spicy kick!” Prep Time: 30 min; Total Time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
2 pounds spicy Italian sausage
2 tablespoons olive oil
1 (28 oz.) can Muir Glen™ organic diced tomatoes with basil and garlic
1 (14 oz.) can Muir Glen™ organic tomato sauce
1 (12 oz.) can chili sauce
18 oz. mozzarella cheese, grated
6 large lasagna noodles, cooked al dente
Salt and pepper
Directions
Preheat oven to 350ºF.
In a large skillet over medium heat, add olive oil and sausage and cook until sausage is browned, 8-10 minutes.
Add tomatoes and chili sauce and stir together. Let sauce and sausage simmer for 15-20 minutes so it thickens slightly. Season with salt and pepper.
Cook noodles according to package (or use no-cook noodles).
In a 9x13-inch casserole dish, spoon in a cup of sauce. Lay 3 noodles on the sauce as the bottom layer. Sprinkle on about half of the cheese, then scoop in half of the remaining sauce.
Add another layer of noodles, half of the remaining cheese, the last of the meat sauce, and the last of the cheese.
Bake lasagna for 30 minutes until cheese is melted and bubbling. Let cool briefly before serving!
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
Showing posts with label Apple-Cheddar Mac & Cheese. Show all posts
Showing posts with label Apple-Cheddar Mac & Cheese. Show all posts
Friday, June 26, 2020
Monday, April 27, 2020
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Bacon-Wrapped Cauliflower and Skinny Mexican Chicken Casserole. Enjoy!
BAKED BANANA SPLITS
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange -- let your imagination run wild. They're perfect for Mother's Day!”
POINTS® Value: 4 (value from when this recipe was emailed); Servings | 4; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries
Directions
Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1⁄2 lb each) 1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3⁄4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1⁄2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1⁄2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1⁄4 teaspoon salt.Top cooked bell peppers with tomato mixture and remaining 1⁄4 cup feta cheese before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
BACON-WRAPPED CAULIFLOWER
I first saw this recipe by Laura Rege (on Delish) on Facebook when a friend posted the video for it. I was instantly hooked! When he mentioned he'd tried it and how good it was, that was all it took.
Laura wrote, “Want to make this vegetarian-friendly? Easy—leave out the bacon! If you like, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don't need to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick.”
Yields: 4 servings; Prep Time: 20 minutes; Total Time: 1 hour 50 minutes.
View this online at https://www.delish.com/cooking/recipe-ideas/a26882653/bacon-wrapped-cauliflower-recipe/
Ingredients
1/4 c. extra-virgin olive oil
1/4 c. lemon juice
Kosher salt
1 head cauliflower, leaves removed and stem trimmed so cauliflower lays flat, but still intact
1 (10-oz.) package frozen spinach, thawed, water squeezed out and chopped
2 large eggs, beaten
4 green onions, thinly sliced
2 cloves garlic, minced
3/4 c. shredded cheddar
4 oz. cream cheese, softened and cubed
1/2 c. panko
1/4 c. grated Parmesan
1 lb. thinly sliced bacon
Directions
Preheat oven to 450°. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the center, about 12 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool.
Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 3/4-inch tip.
Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
BAKED BANANA SPLITS
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange -- let your imagination run wild. They're perfect for Mother's Day!”
POINTS® Value: 4 (value from when this recipe was emailed); Servings | 4; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries
Directions
Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1⁄2 lb each) 1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3⁄4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1⁄2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1⁄2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1⁄4 teaspoon salt.Top cooked bell peppers with tomato mixture and remaining 1⁄4 cup feta cheese before serving.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
BACON-WRAPPED CAULIFLOWER
I first saw this recipe by Laura Rege (on Delish) on Facebook when a friend posted the video for it. I was instantly hooked! When he mentioned he'd tried it and how good it was, that was all it took.
Laura wrote, “Want to make this vegetarian-friendly? Easy—leave out the bacon! If you like, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don't need to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick.”
Yields: 4 servings; Prep Time: 20 minutes; Total Time: 1 hour 50 minutes.
View this online at https://www.delish.com/cooking/recipe-ideas/a26882653/bacon-wrapped-cauliflower-recipe/
Ingredients
1/4 c. extra-virgin olive oil
1/4 c. lemon juice
Kosher salt
1 head cauliflower, leaves removed and stem trimmed so cauliflower lays flat, but still intact
1 (10-oz.) package frozen spinach, thawed, water squeezed out and chopped
2 large eggs, beaten
4 green onions, thinly sliced
2 cloves garlic, minced
3/4 c. shredded cheddar
4 oz. cream cheese, softened and cubed
1/2 c. panko
1/4 c. grated Parmesan
1 lb. thinly sliced bacon
Directions
Preheat oven to 450°. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the center, about 12 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool.
Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 3/4-inch tip.
Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
Friday, June 28, 2019
Friday Recipes
It's the last Friday in June. Can the year really be just about half over? Wow!
Here are six recipes to help you through the weekend, including Cheesy Taco Meatloaf and Mexican-Style Stuffed Bell Peppers. Enjoy!
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.”
For the Glaze:
Yield: 12 servings; Time: 1 hour, plus cooling
This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), melted, plus more for pan
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mashed banana (from 2 to 3 very ripe bananas)
1/4 cup sour cream
2 tablespoons dark brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Glaze:
4 tablespoons unsalted butter (1/2 stick), cut into pieces
1/3 packed cup dark brown sugar
1/4 cup heavy cream
Large pinch of fine sea salt
1/4 cup confectioners’ sugar
Flaky sea salt, for serving
Preparation
Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
SPICY CHEESY CHILI SAUCE LASAGNA
This comes from the Tablespoon e-newsletter, and starts off, “A simple meat lasagna that packs a spicy kick!” Prep Time: 30 min; Total Time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
2 pounds spicy Italian sausage
2 tablespoons olive oil
1 (28 oz.) can Muir Glen™ organic diced tomatoes with basil and garlic
1 (14 oz.) can Muir Glen™ organic tomato sauce
1 (12 oz.) can chili sauce
18 oz. mozzarella cheese, grated
6 large lasagna noodles, cooked al dente
Salt and pepper
Directions
Preheat oven to 350ºF.
In a large skillet over medium heat, add olive oil and sausage and cook until sausage is browned, 8-10 minutes.
Add tomatoes and chili sauce and stir together. Let sauce and sausage simmer for 15-20 minutes so it thickens slightly. Season with salt and pepper.
Cook noodles according to package (or use no-cook noodles).
In a 9x13-inch casserole dish, spoon in a cup of sauce. Lay 3 noodles on the sauce as the bottom layer. Sprinkle on about half of the cheese, then scoop in half of the remaining sauce.
Add another layer of noodles, half of the remaining cheese, the last of the meat sauce, and the last of the cheese.
Bake lasagna for 30 minutes until cheese is melted and bubbling. Let cool briefly before serving!
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
Here are six recipes to help you through the weekend, including Cheesy Taco Meatloaf and Mexican-Style Stuffed Bell Peppers. Enjoy!
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.”
For the Glaze:
Yield: 12 servings; Time: 1 hour, plus cooling
This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), melted, plus more for pan
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mashed banana (from 2 to 3 very ripe bananas)
1/4 cup sour cream
2 tablespoons dark brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Glaze:
4 tablespoons unsalted butter (1/2 stick), cut into pieces
1/3 packed cup dark brown sugar
1/4 cup heavy cream
Large pinch of fine sea salt
1/4 cup confectioners’ sugar
Flaky sea salt, for serving
Preparation
Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
SPICY CHEESY CHILI SAUCE LASAGNA
This comes from the Tablespoon e-newsletter, and starts off, “A simple meat lasagna that packs a spicy kick!” Prep Time: 30 min; Total Time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
2 pounds spicy Italian sausage
2 tablespoons olive oil
1 (28 oz.) can Muir Glen™ organic diced tomatoes with basil and garlic
1 (14 oz.) can Muir Glen™ organic tomato sauce
1 (12 oz.) can chili sauce
18 oz. mozzarella cheese, grated
6 large lasagna noodles, cooked al dente
Salt and pepper
Directions
Preheat oven to 350ºF.
In a large skillet over medium heat, add olive oil and sausage and cook until sausage is browned, 8-10 minutes.
Add tomatoes and chili sauce and stir together. Let sauce and sausage simmer for 15-20 minutes so it thickens slightly. Season with salt and pepper.
Cook noodles according to package (or use no-cook noodles).
In a 9x13-inch casserole dish, spoon in a cup of sauce. Lay 3 noodles on the sauce as the bottom layer. Sprinkle on about half of the cheese, then scoop in half of the remaining sauce.
Add another layer of noodles, half of the remaining cheese, the last of the meat sauce, and the last of the cheese.
Bake lasagna for 30 minutes until cheese is melted and bubbling. Let cool briefly before serving!
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
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