Yes, another Saturday Post. Here are six recipes to help you through the rest of the weekend, including Crockpot Beef Stroganoff and Broccoli Cheese Soup. Enjoy!
MEYER LEMON TART
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, “The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)”
Yield: One 10-inch tart; Time: 1 hour.
This was featured in “All Perfume, No Pucker” and can be viewed online here.
Ingredients
For the Crust
8 ounces (2 sticks) unsalted butter, softened, plus extra for greasing pan
1/2 cup sugar
1 egg yolk
1/2 tablespoon milk
12 ounces (about 2 1/3 cups) all-purpose flour
1/4 teaspoon salt
For the Lemon Curd
1 1/4 pound (5 or 6) Meyer lemons
1 cup sugar
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan
7 large egg yolks
5 large eggs
1/8 teaspoon salt
Preparation
Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.
BROCCOLI CHEESE SOUP
This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.
Click here to view this online.
Ingredients
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions
Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
CROCKPOT BEEF STROGANOFF
This comes from Diana Rattray, the Southern cooking expert for The Spruce. If you remember from previous posts about Diana being on About.com, you’re right. However, About.com recently launched The Spruce as “a standalone site for home decor and food,” according to Techcrunch (“About.com launches The Spruce, a standalone site for Home Decor and Food”).
Anyway, Diana wrote, “For an easy cold-weather meal you can throw together in 20 minutes, look to the crockpot to cook hearty beef to perfection for this hearty Strognaoff. Making this dish in a slow cooker allows the flavors to blend together and fully marinate the meat until it's juicy, tender, and totally satisfying. Serve with sour cream for an extra rich dinner on top of your favorite hot cooked noodles.” Time: 8 to 10 hours.
Ingredients
1 1/2 to 2 pounds stew beef or round steak or lean chuck, cut in 1/2-inch cubes
3 tbsp. flour
2 tbsp. butter or margarine
1 cup beef broth
2 tbsp. ketchup
1 sm. garlic clove, crushed
1 tsp. salt
8 oz. sliced mushrooms
1 med. onion, chopped
1 c. sour cream, blended with 2 tablespoons flour
hot cooked noodles, 3 to 4 cups
Directions
Dredge beef in flour and salt.
Melt butter or margarine in large skillet and add beef and onion.
Cook over medium heat until browned.
Combine beef broth, ketchup, garlic and mushrooms in crockpot. Add cooked beef and onions; stir gently to combine.
Cover and cook on low for 7 to 9 hours. Add sour cream, cover and cook on HIGH for 20 to 30 minutes, or until heated through.
Serve over hot cooked noodles.
CORN AND BLACK BEAN TAQUITOS
This begins, “Minimum prep and bake time makes homemade taquitos a healthy "fast food" for busy days. Couple with a side salad for a balanced meal.”
This is from Diabetic Connect.
Can be viewed at http://www.diabeticconnect.com/diabetic-recipes/general/7259-corn-and-black-bean-taquitos
Ingredients
8 low carb tortillas
15 oz. black beans, drained
1 cup fresh spinach, chopped
1/2 cup frozen corn
1 cup shredded Monterey jack cheese
3 TBSP salsa
2 TBSP lime juice
1/2 tsp cumin
Pepper to taste
Directions
Preheat oven to 400 degrees F.
Slightly mash beans with a fork. Add all ingredients together and mix well.
Spoon 3 – 4 TBSP of mixture into the center of each tortilla. Tightly roll and place on greased baking sheet. Spray the taquitos with olive oil or coconut oil cooking spray.
Bake 15-20 minutes or until taquitos are lightly brown and crisp.
Nutritional Facts: Servings: 8; For 1 taquito: Calories 102; Saturated Fat: 2 g; Sodium: 242 mg; Carbohydrates: 12 g; Dietary Fiber: 4 g; Protein: 7 g
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.
This can be found in my e-book, Off the Wall Cooking.
3 – 4 potatoes, scrubbed, not peeled
1 pepper (red, green or yellow), diced
1 onion, chopped
3 – 4 T butter or oil (or both)
1 clove garlic, minced (opt.)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.
Showing posts with label Au Gratin Potatoes. Show all posts
Showing posts with label Au Gratin Potatoes. Show all posts
Saturday, May 13, 2017
Wednesday, May 10, 2017
Wednesday Recipes
Here are today's six recipes to help you through the day, including Stuffed Peppers with Ground Beef and Rice and Peach and Raspberry Crumble. Enjoy!
SWEET POTATO SOUFFLE
This is my mom’s recipe. Really good with ham. There were never any left-overs.
This can be found in my e-book, Off the Wall Cooking.
4 – 5 sweet potatoes
1 egg
1 small can pineapple
1 C nuts
2 T orange juice concentrate
1/2 tsp. salt
Cinnamon
dash pepper
1/2 C brown sugar
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
PEACH AND RASPBERRY CRUMBLE
This is from Diabetes Self-Management
Yield: 6 servings.
Prep time: 15 minutes. Baking time: 30-35 minutes.
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, and cinnamon and mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 – 35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
STIR-FRIED VEGETABLES
This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
Note:
Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These traditional stuffed peppers are filled with ground beef and rice. It's classic comfort food, and it is one of our favorite recipes. This is a tried-and-true old-fashioned favorite. Stuffed bell peppers make a delicious meal with a tossed salad, or served with mashed or baked potatoes.
“Bake these stuffed peppers for a satisfying everyday family meal.”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 Servings.
To view this online, click here.
Ingredients
6 green peppers, or use a combination of green and red bell peppers or other colors
1 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef (at least 85%)
1 1/2 cups cooked long-grain rice
Shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the membranes, which might be bitter. Chop the edible part of tops and set aside. Place peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350° F.
Stuff the peppers loosely with the meat mixture and place in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. To check the internal temperature, use an instant-read thermometer. The temperature should be at least 160° F for ground beef, pork or lamb, or 165° F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a little shredded Cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken can be substituted for the ground beef in the recipe.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
HEARTY LASAGNA
This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 12-oz. box dried lasagna sheets
2 Tbsp. extra virgin olive oil
3 cloves garlic, chopped
1 lb. ground beef (or sausage or both)
6 cups tomato sauce
1 6 oz. can tomato paste
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp. dried oregano
15 oz. ricotta cheese
8 oz. low-moisture, part-skim mozzarella, shredded
8 oz. fresh mozzarella, sliced
1/2 cup grated Romano cheese
Instructions
Preheat oven to 350°F. Cook lasagna sheets according to package instructions. Drain and set aside in a single layer on parchment paper. In large saucepan, heat oil over medium-high heat. Add garlic and cook, stirring, for 1 minute or until golden. Add meat and cook, stirring, for 5 minutes or until browned. Add tomato sauce, tomato paste, and herbs, and stir to combine. Reduce heat to low, and simmer sauce for 15 minutes to thicken. Spoon 1/4 of sauce onto the bottom of a 13" x 3" x 9" pan. Top with single layer of pasta sheets, followed by 1/3 of remaining sauce, making sure sheets are well covered. Layer with 1/3 each of ricotta and shredded mozzarella. Repeat twice, for 3 layers total. Top with fresh mozzarella and Romano. Bake for 45 minutes or until golden and bubbling. Rest for 15 minutes before serving. Makes 6 to 8 servings.
Nutrition Information: Calories per serving (for 6): 809;Protein: 56 g; Carbs: 71 g; Fiber: 7 g; Sugar: 6 g; Total fat: 35 g; Saturated fat: 17 g; Sodium: 825 mg
SWEET POTATO SOUFFLE
This is my mom’s recipe. Really good with ham. There were never any left-overs.
This can be found in my e-book, Off the Wall Cooking.
4 – 5 sweet potatoes
1 egg
1 small can pineapple
1 C nuts
2 T orange juice concentrate
1/2 tsp. salt
Cinnamon
dash pepper
1/2 C brown sugar
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
PEACH AND RASPBERRY CRUMBLE
This is from Diabetes Self-Management
Yield: 6 servings.
Prep time: 15 minutes. Baking time: 30-35 minutes.
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, and cinnamon and mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 – 35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
STIR-FRIED VEGETABLES
This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
Note:
Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These traditional stuffed peppers are filled with ground beef and rice. It's classic comfort food, and it is one of our favorite recipes. This is a tried-and-true old-fashioned favorite. Stuffed bell peppers make a delicious meal with a tossed salad, or served with mashed or baked potatoes.
“Bake these stuffed peppers for a satisfying everyday family meal.”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 Servings.
To view this online, click here.
Ingredients
6 green peppers, or use a combination of green and red bell peppers or other colors
1 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef (at least 85%)
1 1/2 cups cooked long-grain rice
Shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the membranes, which might be bitter. Chop the edible part of tops and set aside. Place peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350° F.
Stuff the peppers loosely with the meat mixture and place in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. To check the internal temperature, use an instant-read thermometer. The temperature should be at least 160° F for ground beef, pork or lamb, or 165° F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a little shredded Cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken can be substituted for the ground beef in the recipe.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
HEARTY LASAGNA
This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 12-oz. box dried lasagna sheets
2 Tbsp. extra virgin olive oil
3 cloves garlic, chopped
1 lb. ground beef (or sausage or both)
6 cups tomato sauce
1 6 oz. can tomato paste
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp. dried oregano
15 oz. ricotta cheese
8 oz. low-moisture, part-skim mozzarella, shredded
8 oz. fresh mozzarella, sliced
1/2 cup grated Romano cheese
Instructions
Preheat oven to 350°F. Cook lasagna sheets according to package instructions. Drain and set aside in a single layer on parchment paper. In large saucepan, heat oil over medium-high heat. Add garlic and cook, stirring, for 1 minute or until golden. Add meat and cook, stirring, for 5 minutes or until browned. Add tomato sauce, tomato paste, and herbs, and stir to combine. Reduce heat to low, and simmer sauce for 15 minutes to thicken. Spoon 1/4 of sauce onto the bottom of a 13" x 3" x 9" pan. Top with single layer of pasta sheets, followed by 1/3 of remaining sauce, making sure sheets are well covered. Layer with 1/3 each of ricotta and shredded mozzarella. Repeat twice, for 3 layers total. Top with fresh mozzarella and Romano. Bake for 45 minutes or until golden and bubbling. Rest for 15 minutes before serving. Makes 6 to 8 servings.
Nutrition Information: Calories per serving (for 6): 809;Protein: 56 g; Carbs: 71 g; Fiber: 7 g; Sugar: 6 g; Total fat: 35 g; Saturated fat: 17 g; Sodium: 825 mg
Wednesday, May 3, 2017
Dishing Up the Side Dishes
There are days when it's easier to pick when the main dish for dinner, but thinking up a side makes us a draw a blank. Burgers and fries are an easy combo. But then there's meatloaf and..., or chicken and...Well, you get the idea. (And yes, vegetarians do occasionally have that problem, too.)
Here are six side dishes to help you through the day, including Curried Potatoes and Sweet Potato Souffle. Enjoy!
STIR-FRIED VEGETABLES
This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
Note:
Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
SWEET POTATO SOUFFLE
This is my mom’s recipe. Really good with ham. There were never any left-overs.
This can be found in my e-cookbook, Off the Wall Cooking.
4 – 5 sweet potatoes
1 egg
1 small can pineapple
1 C nuts
2 T orange juice concentrate
1/2 tsp. salt
Cinnamon
dash pepper
1/2 C brown sugar
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
CURRIED LENTILS WITH BUTTERNUT SQUASH
This is from the October 2007 issue of Runner’s World.
1 C dry lentils
1 small butternut squash
1 Tbls olive oil
1 Tbls curry powder
1 tsp grated gingerroot
1 tsp chili powder
Salt & pepper to taste
1/4 C shredded coconut (optional)
Spray 2-quart baking dish with cooking spray & set aside. Pour lentils into deep pot & cover with cold water. Bring water to boil, reduce heat, & add raw chunks of the squash (leave skin on to add nutrients & texture to dish). Simmer until squash is soft (about 1 hour). Remove pot from heat, drain, & set aside. With tongs, pull out chunks of squash & mash roughly, skins & all, with a fork, ricer, or potato masher.
Preheat oven to 400 degrees F. In large bowl, mix drained cooked lentils & mashed squash with olive oil & all the spices (including salt & pepper). Spoon mixture into baking dish. At this point, you can cover the dish & refrigerate for a few hours or overnight. When you’re ready, bake until piping hot, about 20 minutes if you’re putting it into the oven right after mixing, or 25-30 minutes if it’s been refrigerated. Serve warm garnished with shredded coconut if you like and with a serving of wild greens, such as blanched chard. Serves two as a hearty main dish or four as a side dish.
Calories: 530; Protein: 32 g; carbs: 94 g; Fat: 8 g.
TUSCAN-STYLE QUINOA
This is from the November 2005 issue of Runner’s World.
1 1/2 C quinoa
3 C water
2 Tbls olive oil
3 coves garlic, minced
1/2 medium red onion, chopped
6 C shredded Swiss chard
1 large tomato, diced
1/2 tsp chili pepper flakes
Salt and pepper
1/3 C Parmesan cheese
Place one tablespoon of the olive oil in saucepan, heat to medium-high, pour in quinoa to toast for four minutes. Cover with water, turn down to simmer, cook for 15 minutes until tender. Heat nonstick skillet with remaining olive oil & sauté garlic & onion until golden, about 5 minutes. Add chard & sauté until wilted. Add tomato & heat through. Fold in cooked quinoa, season with salt, pepper, & chili flakes to taste, & top with Parmesan cheese. Let stand 3-5 minutes to blend flavors.
CURRIED POTOATOES
This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.
Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
Here are six side dishes to help you through the day, including Curried Potatoes and Sweet Potato Souffle. Enjoy!
STIR-FRIED VEGETABLES
This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
Note:
Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
SWEET POTATO SOUFFLE
This is my mom’s recipe. Really good with ham. There were never any left-overs.
This can be found in my e-cookbook, Off the Wall Cooking.
4 – 5 sweet potatoes
1 egg
1 small can pineapple
1 C nuts
2 T orange juice concentrate
1/2 tsp. salt
Cinnamon
dash pepper
1/2 C brown sugar
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
CURRIED LENTILS WITH BUTTERNUT SQUASH
This is from the October 2007 issue of Runner’s World.
1 C dry lentils
1 small butternut squash
1 Tbls olive oil
1 Tbls curry powder
1 tsp grated gingerroot
1 tsp chili powder
Salt & pepper to taste
1/4 C shredded coconut (optional)
Spray 2-quart baking dish with cooking spray & set aside. Pour lentils into deep pot & cover with cold water. Bring water to boil, reduce heat, & add raw chunks of the squash (leave skin on to add nutrients & texture to dish). Simmer until squash is soft (about 1 hour). Remove pot from heat, drain, & set aside. With tongs, pull out chunks of squash & mash roughly, skins & all, with a fork, ricer, or potato masher.
Preheat oven to 400 degrees F. In large bowl, mix drained cooked lentils & mashed squash with olive oil & all the spices (including salt & pepper). Spoon mixture into baking dish. At this point, you can cover the dish & refrigerate for a few hours or overnight. When you’re ready, bake until piping hot, about 20 minutes if you’re putting it into the oven right after mixing, or 25-30 minutes if it’s been refrigerated. Serve warm garnished with shredded coconut if you like and with a serving of wild greens, such as blanched chard. Serves two as a hearty main dish or four as a side dish.
Calories: 530; Protein: 32 g; carbs: 94 g; Fat: 8 g.
TUSCAN-STYLE QUINOA
This is from the November 2005 issue of Runner’s World.
1 1/2 C quinoa
3 C water
2 Tbls olive oil
3 coves garlic, minced
1/2 medium red onion, chopped
6 C shredded Swiss chard
1 large tomato, diced
1/2 tsp chili pepper flakes
Salt and pepper
1/3 C Parmesan cheese
Place one tablespoon of the olive oil in saucepan, heat to medium-high, pour in quinoa to toast for four minutes. Cover with water, turn down to simmer, cook for 15 minutes until tender. Heat nonstick skillet with remaining olive oil & sauté garlic & onion until golden, about 5 minutes. Add chard & sauté until wilted. Add tomato & heat through. Fold in cooked quinoa, season with salt, pepper, & chili flakes to taste, & top with Parmesan cheese. Let stand 3-5 minutes to blend flavors.
CURRIED POTOATOES
This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.
Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
Monday, May 1, 2017
Double-Post Monday
It's Double-Post Monday. Here are six recipes to help you through the day, including Super Chili and Hot and Sour Soup. Enjoy!
ROASTED APPLE AND RAISIN PIE WITH ORANGE YOGURT CUSTARD
This is from the fall issue of UnitedHealthCare's magazine, Renew. This recipe begins, “Many pie recipes rely on sugar and starch to thicken up a pie filling. Roasting the fruit before filling the pie reduces excess moisture and concentrates the natural sugars in the fruit so adding sugar isn’t necessary. A light, creamy yogurt custard balances the fruit and spice. The oatmeal crust holds up well with the addition of ground flax seed, which acts as a binder and adds fiber and crunch.”
Filling:
6 medium Granny Smith apples, peeled, cored and cubed
2 teaspoons cinnamon
1/4 teaspoon salt
zest and juice of one orange, zest used for custard topping
2 tablespoons raisins
Oatmeal Pie Crust:
1 cup quick oats
4 tablespoons ground golden flax seed
1/2 cup walnuts
1/4 teaspoon salt
1/3 cup unsweetened applesauce
Custard:
3/4 cup plain Greek non-fat yogurt
2 eggs, beaten
reserved orange zest
1 teaspoon vanilla extract
1 tablespoon sugar substitute
1 teaspoon cornstarch
Preheat oven to 375 degrees. Toss cubed apples with cinnamon, salt and orange juice in a 9-by-9-inch baking pan and roast until tender, about 35– 40 minutes. While apples are roasting, prepare crust by blending the oats, flax seed, walnuts and salt together in a food processor (or blender) until crumbly. Stir in applesauce and mix until oats are evenly moistened.
Butter a 9-inch glass or ceramic pie plate. Press all but 2 tablespoons of the crust mixture into the dish, evenly along the bottom and up the sides. Reserve remaining 2 tablespoons of crust for the streusel topping.
Bake crust at 375 for 10–12 minutes, until lightly browned. When the roasting apples have softened, remove from the oven and stir in the raisins. Allow it to cool for 15 minutes before spooning into the pre-baked pie crust.
Whisk yogurt, eggs, orange zest, vanilla, sugar substitute and cornstarch together in a small bowl and pour over the apple filling. Bake until custard is set, about 20–25 minutes. Allow pie to cool for at least an hour before cutting.
Serves 8.
Calories: 229, Total Fat: 8.2g, Cholesterol: 54mg, Sodium: 175mg, Carbs: 36g, Dietary Fiber: 6.5g, Sugar: 19g, Protein: 7.5g
EGGPLANT LASAGNA
This recipe begins, “An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.”
Yield: 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1320
View recipe with photo: http://diabeticgourmet.com/recipes/html/1320.shtml
Ingredients
Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt's Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt's Tomato Paste (or Hunt’s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Heat oven to 350F.
Spray 8-by-8-inch glass baking dish with cooking spray.
In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
Nutritional Information Per Serving: Calories: 318; Protein: 22 g; Fat: 19 g; Sodium: 363 mg; Cholesterol: 72 mg; Saturated Fat: 7 g; Dietary Fiber: 3 g ; Carbohydrates: 13 g
MEXICORN CHICKEN
This is one of my inventions, and can be found in my e-book, Off the Wall Cooking.
2 – 3 lb. chicken, cut up
12 oz. can Mexicorn
3 T oil
1 can condensed tomato soup
1 onion, chopped
1 C water
2 cloves garlic, minced
1 T soy sauce
2 T wheat germ
1 T honey
Brown chicken in oil. Put in baking dish. Brown onion, garlic & wheat germ, stirring. Pour over chicken. Add mexicorn, soup, water, soy sauce & hone. Bake at 350 degrees for 1 hour.
SUPER CHILI
Another one of my inventions, this can also be found in my e-book, Off the Wall Cooking.
2 C pinto beans
2 T oil or butter
4 C water
1 lb. ground beef
4 – 8 cloves garlic, minced
1/4 lb. bacon, chopped
2 – 4 onions, chopped
28 oz. can tomatoes (undrained)
2 T chili powder
6 oz. can tomato paste
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves garlic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
HOT AND SOUR SOUP
This comes from Publix Supermarket's Aprons. Makes 6 servings.
1/4 cup green onions (2 – 3 onions)
1 (28-ounce) can chop suey vegetables (drained)
4 1/4 cups water
1 cup sliced fresh mushrooms
1/2 cup hoisin sauce
1 tablespoon miso paste
1/2 cup shredded carrots
2 teaspoons chili bean sauce
1 tablespoon vegetable base
1/4 cup Oriental salad dressing
2 tablespoons cornstarch
Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/4 cup, including up to half of green tops. Discard tops or reserve for another use. Set aside.
Open can of vegetables and drain liquid by squeezing lid against vegetables. Set aside.
Place in large saucepan: 4 cups water, onions, vegetables, mushrooms, hoisin sauce, miso paste, carrots, bean sauce, vegetable base and salad dressing. Bring to boil on medium-high heat. Place 1/4 cup water and cornstarch in 2-cup measuring cup. Stir together until creamy. When boiling, stir in cornstarch mixture. Reduce heat to low and simmer 10 minutes. Serve.
Calories 332 kcal; Fat 11 g; Cholesterol 0 mg; Carbohydrate 45 g; Fiber 6 g; Protein 14 g; Sodium 1954 mg
Daily Values: Vitamin A 39%; Vitamin C 15%; Calcium 10%; Iron 16%
ROASTED APPLE AND RAISIN PIE WITH ORANGE YOGURT CUSTARD
This is from the fall issue of UnitedHealthCare's magazine, Renew. This recipe begins, “Many pie recipes rely on sugar and starch to thicken up a pie filling. Roasting the fruit before filling the pie reduces excess moisture and concentrates the natural sugars in the fruit so adding sugar isn’t necessary. A light, creamy yogurt custard balances the fruit and spice. The oatmeal crust holds up well with the addition of ground flax seed, which acts as a binder and adds fiber and crunch.”
Filling:
6 medium Granny Smith apples, peeled, cored and cubed
2 teaspoons cinnamon
1/4 teaspoon salt
zest and juice of one orange, zest used for custard topping
2 tablespoons raisins
Oatmeal Pie Crust:
1 cup quick oats
4 tablespoons ground golden flax seed
1/2 cup walnuts
1/4 teaspoon salt
1/3 cup unsweetened applesauce
Custard:
3/4 cup plain Greek non-fat yogurt
2 eggs, beaten
reserved orange zest
1 teaspoon vanilla extract
1 tablespoon sugar substitute
1 teaspoon cornstarch
Preheat oven to 375 degrees. Toss cubed apples with cinnamon, salt and orange juice in a 9-by-9-inch baking pan and roast until tender, about 35– 40 minutes. While apples are roasting, prepare crust by blending the oats, flax seed, walnuts and salt together in a food processor (or blender) until crumbly. Stir in applesauce and mix until oats are evenly moistened.
Butter a 9-inch glass or ceramic pie plate. Press all but 2 tablespoons of the crust mixture into the dish, evenly along the bottom and up the sides. Reserve remaining 2 tablespoons of crust for the streusel topping.
Bake crust at 375 for 10–12 minutes, until lightly browned. When the roasting apples have softened, remove from the oven and stir in the raisins. Allow it to cool for 15 minutes before spooning into the pre-baked pie crust.
Whisk yogurt, eggs, orange zest, vanilla, sugar substitute and cornstarch together in a small bowl and pour over the apple filling. Bake until custard is set, about 20–25 minutes. Allow pie to cool for at least an hour before cutting.
Serves 8.
Calories: 229, Total Fat: 8.2g, Cholesterol: 54mg, Sodium: 175mg, Carbs: 36g, Dietary Fiber: 6.5g, Sugar: 19g, Protein: 7.5g
EGGPLANT LASAGNA
This recipe begins, “An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.”
Yield: 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1320
View recipe with photo: http://diabeticgourmet.com/recipes/html/1320.shtml
Ingredients
Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt's Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt's Tomato Paste (or Hunt’s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Heat oven to 350F.
Spray 8-by-8-inch glass baking dish with cooking spray.
In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
Nutritional Information Per Serving: Calories: 318; Protein: 22 g; Fat: 19 g; Sodium: 363 mg; Cholesterol: 72 mg; Saturated Fat: 7 g; Dietary Fiber: 3 g ; Carbohydrates: 13 g
MEXICORN CHICKEN
This is one of my inventions, and can be found in my e-book, Off the Wall Cooking.
2 – 3 lb. chicken, cut up
12 oz. can Mexicorn
3 T oil
1 can condensed tomato soup
1 onion, chopped
1 C water
2 cloves garlic, minced
1 T soy sauce
2 T wheat germ
1 T honey
Brown chicken in oil. Put in baking dish. Brown onion, garlic & wheat germ, stirring. Pour over chicken. Add mexicorn, soup, water, soy sauce & hone. Bake at 350 degrees for 1 hour.
SUPER CHILI
Another one of my inventions, this can also be found in my e-book, Off the Wall Cooking.
2 C pinto beans
2 T oil or butter
4 C water
1 lb. ground beef
4 – 8 cloves garlic, minced
1/4 lb. bacon, chopped
2 – 4 onions, chopped
28 oz. can tomatoes (undrained)
2 T chili powder
6 oz. can tomato paste
1 tsp. oregano
1 T chili powder
Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves garlic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
HOT AND SOUR SOUP
This comes from Publix Supermarket's Aprons. Makes 6 servings.
1/4 cup green onions (2 – 3 onions)
1 (28-ounce) can chop suey vegetables (drained)
4 1/4 cups water
1 cup sliced fresh mushrooms
1/2 cup hoisin sauce
1 tablespoon miso paste
1/2 cup shredded carrots
2 teaspoons chili bean sauce
1 tablespoon vegetable base
1/4 cup Oriental salad dressing
2 tablespoons cornstarch
Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/4 cup, including up to half of green tops. Discard tops or reserve for another use. Set aside.
Open can of vegetables and drain liquid by squeezing lid against vegetables. Set aside.
Place in large saucepan: 4 cups water, onions, vegetables, mushrooms, hoisin sauce, miso paste, carrots, bean sauce, vegetable base and salad dressing. Bring to boil on medium-high heat. Place 1/4 cup water and cornstarch in 2-cup measuring cup. Stir together until creamy. When boiling, stir in cornstarch mixture. Reduce heat to low and simmer 10 minutes. Serve.
Calories 332 kcal; Fat 11 g; Cholesterol 0 mg; Carbohydrate 45 g; Fiber 6 g; Protein 14 g; Sodium 1954 mg
Daily Values: Vitamin A 39%; Vitamin C 15%; Calcium 10%; Iron 16%
Monday, April 17, 2017
Double-Post Monday
It's a Double-Post Monday. Here are six recipes to help you through the day, including Glazed Pineapple Cookies and Half-Hour Chili. Enjoy!
HALF-HOUR CHILI
This recipe begins, “This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it’s a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/5826-half-hour-chili.
Time: 30 minutes (15 minutes prep)
Ingredients
1 tablespoon canola oil
3 medium onions, chopped
1 carrot, chopped
1 tablespoon finely chopped jalapeño pepper
2 cloves garlic, finely chopped
1 – 2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
1 teaspoon brown sugar
1/4 teaspoon salt
2 15-ounce cans red kidney beans , rinsed
1/3 cup bulgur (see Note)
1/2 cup nonfat plain yogurt for garnish
1/3 cup chopped scallions for garnish
1/4 cup chopped fresh cilantro for garnish
Directions
Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.
Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.
Garnish with yogurt, scallions and cilantro, if desired.
Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.
Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 217; Carbohydrates: 40 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 10 g; Cholesterol: 0 mg; Dietary Fiber: 13 g; Potassium: 854 mg; Sodium: 697 mg; Exchanges: 2 starch; 1 vegetable; 1 lean meat
GLAZED PINEAPPLE COOKIES
This is from the infamous long-since-forgotten-emailing-list.
Cookies:
1 can 8 3/4 ozs. crushed pineapple
2 cups sifted all-purpose flour
1 1/2 tsps. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
1 cup light-brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
Glaze
4 cups sifted confectioners' sugar
3 to 4 tbsps. liquid from pineapple
Drain pineapple, reserving liquid.
Preheat oven to 400 degrees Fahrenheit.
Lightly grease cookie sheets and set aside. Sift flour with baking powder, baking soda, and salt; set aside.
In a large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light. Beat in egg and vanilla until light and fluffy. Add drained pineapple; mix well. Stir in flour mixture until well combined.
On a prepared cookie sheet drop cookie dough by rounded teaspoonfuls, 2 inches apart. Bake 8 to 10 minutes, or until golden-brown. Remove to wire rack; cool partially.
Meanwhile, make Glaze:
In a medium bowl, combine sugar with pineapple liquid; stir until smooth. Spread tops of cookies with glaze while they are still slightly warm.
Makes about 3 1/2 dozen.
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
HOT AND SOUR SOUP
This comes from Publix Supermarket's Aprons. Makes 6 servings.
1/4 cup green onions (2 – 3 onions)
1 (28-ounce) can chop suey vegetables (drained)
4 1/4 cups water
1 cup sliced fresh mushrooms
1/2 cup hoisin sauce
1 tablespoon miso paste
1/2 cup shredded carrots
2 teaspoons chili bean sauce
1 tablespoon vegetable base
1/4 cup Oriental salad dressing
2 tablespoons cornstarch
Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/4 cup, including up to half of green tops. Discard tops or reserve for another use. Set aside.
Open can of vegetables and drain liquid by squeezing lid against vegetables. Set aside.
Place in large saucepan: 4 cups water, onions, vegetables, mushrooms, hoisin sauce, miso paste, carrots, bean sauce, vegetable base and salad dressing. Bring to boil on medium-high heat. Place 1/4 cup water and cornstarch in 2-cup measuring cup. Stir together until creamy. When boiling, stir in cornstarch mixture. Reduce heat to low and simmer 10 minutes. Serve.
Calories 332 kcal; Fat 11 g; Cholesterol 0 mg; Carbohydrate 45 g; Fiber 6 g; Protein 14 g; Sodium 1954 mg
Daily Values: Vitamin A 39%; Vitamin C 15%; Calcium 10%; Iron 16%
MARBLED PEANUT BUTTER BROWNIES
I'm not sure where this recipe is from; I have a sneaking suspicion it's from the infamous long-since-forgotten-emailing-list.
Makes 24 squares; Prep time: 15 minutes; Bake time: 30 minutes
No-Stick Cooking Spray
2/3 cup All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup firmly packed brown sugar
1/2 cup Creamy Natural Peanut Butter
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted and cooled
Preheat oven to 350 degrees.
Spray an 8x8-inch baking pan with no stick cooling spray; set aside.
In a mixing bowl combine the flour, baking powder and salt; set aside.
In the bowl of an electric mixer combine brown sugar, peanut butter and butter; beat until light and creamy. Add eggs and vanilla extract; beat until fluffy. Stir in flour mixture just until blended. Spread in prepared pan.
Drizzle melted chocolate over batter. Use a small sharp knife to swirl the mixtures together and marbleize. (Note: do not over-mix or swirls will blend)
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack; cut into 24 bars.
HONOLULU BOB'S BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
SWEET POTATO SOUFFLE
This is my mom’s recipe. Really good with ham. There were never any left-overs.
As with the Red Velvet Cake, this recipe can also be found in my e-cookbook Off the Wall Cooking.
4 – 5 sweet potatoes
1 egg
1 small can pineapple
1 C nuts
2 T orange juice concentrate
1/2 tsp. salt
Cinnamon
dash pepper
1/2 C brown sugar
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
HALF-HOUR CHILI
This recipe begins, “This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it’s a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/5826-half-hour-chili.
Time: 30 minutes (15 minutes prep)
Ingredients
1 tablespoon canola oil
3 medium onions, chopped
1 carrot, chopped
1 tablespoon finely chopped jalapeño pepper
2 cloves garlic, finely chopped
1 – 2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
1 teaspoon brown sugar
1/4 teaspoon salt
2 15-ounce cans red kidney beans , rinsed
1/3 cup bulgur (see Note)
1/2 cup nonfat plain yogurt for garnish
1/3 cup chopped scallions for garnish
1/4 cup chopped fresh cilantro for garnish
Directions
Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.
Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.
Garnish with yogurt, scallions and cilantro, if desired.
Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.
Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 217; Carbohydrates: 40 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 10 g; Cholesterol: 0 mg; Dietary Fiber: 13 g; Potassium: 854 mg; Sodium: 697 mg; Exchanges: 2 starch; 1 vegetable; 1 lean meat
GLAZED PINEAPPLE COOKIES
This is from the infamous long-since-forgotten-emailing-list.
Cookies:
1 can 8 3/4 ozs. crushed pineapple
2 cups sifted all-purpose flour
1 1/2 tsps. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
1 cup light-brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
Glaze
4 cups sifted confectioners' sugar
3 to 4 tbsps. liquid from pineapple
Drain pineapple, reserving liquid.
Preheat oven to 400 degrees Fahrenheit.
Lightly grease cookie sheets and set aside. Sift flour with baking powder, baking soda, and salt; set aside.
In a large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light. Beat in egg and vanilla until light and fluffy. Add drained pineapple; mix well. Stir in flour mixture until well combined.
On a prepared cookie sheet drop cookie dough by rounded teaspoonfuls, 2 inches apart. Bake 8 to 10 minutes, or until golden-brown. Remove to wire rack; cool partially.
Meanwhile, make Glaze:
In a medium bowl, combine sugar with pineapple liquid; stir until smooth. Spread tops of cookies with glaze while they are still slightly warm.
Makes about 3 1/2 dozen.
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
HOT AND SOUR SOUP
This comes from Publix Supermarket's Aprons. Makes 6 servings.
1/4 cup green onions (2 – 3 onions)
1 (28-ounce) can chop suey vegetables (drained)
4 1/4 cups water
1 cup sliced fresh mushrooms
1/2 cup hoisin sauce
1 tablespoon miso paste
1/2 cup shredded carrots
2 teaspoons chili bean sauce
1 tablespoon vegetable base
1/4 cup Oriental salad dressing
2 tablespoons cornstarch
Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/4 cup, including up to half of green tops. Discard tops or reserve for another use. Set aside.
Open can of vegetables and drain liquid by squeezing lid against vegetables. Set aside.
Place in large saucepan: 4 cups water, onions, vegetables, mushrooms, hoisin sauce, miso paste, carrots, bean sauce, vegetable base and salad dressing. Bring to boil on medium-high heat. Place 1/4 cup water and cornstarch in 2-cup measuring cup. Stir together until creamy. When boiling, stir in cornstarch mixture. Reduce heat to low and simmer 10 minutes. Serve.
Calories 332 kcal; Fat 11 g; Cholesterol 0 mg; Carbohydrate 45 g; Fiber 6 g; Protein 14 g; Sodium 1954 mg
Daily Values: Vitamin A 39%; Vitamin C 15%; Calcium 10%; Iron 16%
MARBLED PEANUT BUTTER BROWNIES
I'm not sure where this recipe is from; I have a sneaking suspicion it's from the infamous long-since-forgotten-emailing-list.
Makes 24 squares; Prep time: 15 minutes; Bake time: 30 minutes
No-Stick Cooking Spray
2/3 cup All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup firmly packed brown sugar
1/2 cup Creamy Natural Peanut Butter
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted and cooled
Preheat oven to 350 degrees.
Spray an 8x8-inch baking pan with no stick cooling spray; set aside.
In a mixing bowl combine the flour, baking powder and salt; set aside.
In the bowl of an electric mixer combine brown sugar, peanut butter and butter; beat until light and creamy. Add eggs and vanilla extract; beat until fluffy. Stir in flour mixture just until blended. Spread in prepared pan.
Drizzle melted chocolate over batter. Use a small sharp knife to swirl the mixtures together and marbleize. (Note: do not over-mix or swirls will blend)
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack; cut into 24 bars.
HONOLULU BOB'S BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
SWEET POTATO SOUFFLE
This is my mom’s recipe. Really good with ham. There were never any left-overs.
As with the Red Velvet Cake, this recipe can also be found in my e-cookbook Off the Wall Cooking.
4 – 5 sweet potatoes
1 egg
1 small can pineapple
1 C nuts
2 T orange juice concentrate
1/2 tsp. salt
Cinnamon
dash pepper
1/2 C brown sugar
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
Friday, April 7, 2017
Friday Recipes
It's Friday, time to get ready for the weekend. Hope your's is good...
Here are six recipes to help you through the weekend, including Chocolate-Espresso Smoothie and Chicken Piccata. Enjoy!
CHICKEN PICCATA
This comes from Ina Garten of The Food Network’s Barefoot Contesssa. Total Time: 30 minutes; Active Time: 15 minutes; Yield: 2 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe.
Ingredients
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
GUMBO CASSEROLE
This comes from FamilyTime and begins, “Two comfort foods, gumbo and casserole, come together to make a tasty family favorite. Plus, it takes just 15 minutes to put together before you pop it in the oven...you don't even have to cook the rice beforehand.” Makes 4 servings (about 1 1/4 cups each); Prep Time: 15 minutes; Cook Time: 35 minutes.
To view this online, click here.
Ingredients
2 cans (10 3/4 ounces each) Campbell's® Condensed Light Chicken Gumbo Soup
1 soup can water
1 teaspoon dried minced onion
1/2 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1 cup frozen okra, thawed
3/4 cup uncooked instant white rice
1/2 pound cooked ham, diced (about 1 1/2 cups)
1/2 pound peeled and deveined cooked shrimp
Directions
2 cans (10 3/4 ounces each) Campbell's® Condensed Light Chicken Gumbo Soup
1 soup can water
1 teaspoon dried minced onion
1/2 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1 cup frozen okra, thawed
3/4 cup uncooked instant white rice
1/2 pound cooked ham, diced (about 1 1/2 cups)
1/2 pound peeled and deveined cooked shrimp
Heat the oven to 375°F. Stir the soup, water, onion, Cajun seasoning, garlic powder, okra, rice, ham and shrimp in a 2-quart casserole.
Bake for 35 minutes or until the rice is tender. Stir the soup mixture before serving.
Flavor Variation: Try stirring in a little diced andouille sausage for even more Cajun-style flavor!
CORN AND BLACK BEAN TAQUITOS
This begins, “Minimum prep and bake time makes homemade taquitos a healthy "fast food" for busy days. Couple with a side salad for a balanced meal.”
This is from Diabetic Connect.
Can be viewed at http://www.diabeticconnect.com/diabetic-recipes/general/7259-corn-and-black-bean-taquitos
Ingredients
8 low carb tortillas
15 oz. black beans, drained
1 cup fresh spinach, chopped
1/2 cup frozen corn
1 cup shredded Monterey jack cheese
3 TBSP salsa
2 TBSP lime juice
1/2 tsp cumin
Pepper to taste
Directions
Preheat oven to 400 degrees F.
Slightly mash beans with a fork. Add all ingredients together and mix well.
Spoon 3 – 4 TBSP of mixture into the center of each tortilla. Tightly roll and place on greased baking sheet. Spray the taquitos with olive oil or coconut oil cooking spray.
Bake 15-20 minutes or until taquitos are lightly brown and crisp.
Nutritional Facts: Servings: 8; For 1 taquito: Calories 102; Saturated Fat: 2 g; Sodium: 242 mg; Carbohydrates: 12 g; Dietary Fiber: 4 g; Protein: 7 g
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.
This can be found in my e-cookbook, Off the Wall Cooking.
3 – 4 potatoes, scrubbed, not peeled
1 pepper (red, green or yellow), diced
1 onion, chopped
3 – 4 T butter or oil (or both)
1 clove garlic, minced (opt.)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.
CHOCOLATE-ESPRESSO SMOOTHIE
This is from the February 2007 issue of Runner’s World.
8 ounces chocolate yogurt, such as Brown Cow “Cream Top”
1 large banana (browned & frozen)*
2 shots espresso, chilled
2 C ice (about 14 ice cubes)
1 dozen chocolate-covered espresso beans
Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.
Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.
With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.
Here are six recipes to help you through the weekend, including Chocolate-Espresso Smoothie and Chicken Piccata. Enjoy!
CHICKEN PICCATA
This comes from Ina Garten of The Food Network’s Barefoot Contesssa. Total Time: 30 minutes; Active Time: 15 minutes; Yield: 2 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe.
Ingredients
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
GUMBO CASSEROLE
This comes from FamilyTime and begins, “Two comfort foods, gumbo and casserole, come together to make a tasty family favorite. Plus, it takes just 15 minutes to put together before you pop it in the oven...you don't even have to cook the rice beforehand.” Makes 4 servings (about 1 1/4 cups each); Prep Time: 15 minutes; Cook Time: 35 minutes.
To view this online, click here.
Ingredients
2 cans (10 3/4 ounces each) Campbell's® Condensed Light Chicken Gumbo Soup
1 soup can water
1 teaspoon dried minced onion
1/2 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1 cup frozen okra, thawed
3/4 cup uncooked instant white rice
1/2 pound cooked ham, diced (about 1 1/2 cups)
1/2 pound peeled and deveined cooked shrimp
Directions
2 cans (10 3/4 ounces each) Campbell's® Condensed Light Chicken Gumbo Soup
1 soup can water
1 teaspoon dried minced onion
1/2 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1 cup frozen okra, thawed
3/4 cup uncooked instant white rice
1/2 pound cooked ham, diced (about 1 1/2 cups)
1/2 pound peeled and deveined cooked shrimp
Heat the oven to 375°F. Stir the soup, water, onion, Cajun seasoning, garlic powder, okra, rice, ham and shrimp in a 2-quart casserole.
Bake for 35 minutes or until the rice is tender. Stir the soup mixture before serving.
Flavor Variation: Try stirring in a little diced andouille sausage for even more Cajun-style flavor!
CORN AND BLACK BEAN TAQUITOS
This begins, “Minimum prep and bake time makes homemade taquitos a healthy "fast food" for busy days. Couple with a side salad for a balanced meal.”
This is from Diabetic Connect.
Can be viewed at http://www.diabeticconnect.com/diabetic-recipes/general/7259-corn-and-black-bean-taquitos
Ingredients
8 low carb tortillas
15 oz. black beans, drained
1 cup fresh spinach, chopped
1/2 cup frozen corn
1 cup shredded Monterey jack cheese
3 TBSP salsa
2 TBSP lime juice
1/2 tsp cumin
Pepper to taste
Directions
Preheat oven to 400 degrees F.
Slightly mash beans with a fork. Add all ingredients together and mix well.
Spoon 3 – 4 TBSP of mixture into the center of each tortilla. Tightly roll and place on greased baking sheet. Spray the taquitos with olive oil or coconut oil cooking spray.
Bake 15-20 minutes or until taquitos are lightly brown and crisp.
Nutritional Facts: Servings: 8; For 1 taquito: Calories 102; Saturated Fat: 2 g; Sodium: 242 mg; Carbohydrates: 12 g; Dietary Fiber: 4 g; Protein: 7 g
AU GRATIN POTATOES
This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”
The POINTS® Value at that time listed this as 3 points.
Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
1 Tbsp butter
1 medium onion, thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk
2 pound Yukon Gold potatoes, thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.
This can be found in my e-cookbook, Off the Wall Cooking.
3 – 4 potatoes, scrubbed, not peeled
1 pepper (red, green or yellow), diced
1 onion, chopped
3 – 4 T butter or oil (or both)
1 clove garlic, minced (opt.)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.
CHOCOLATE-ESPRESSO SMOOTHIE
This is from the February 2007 issue of Runner’s World.
8 ounces chocolate yogurt, such as Brown Cow “Cream Top”
1 large banana (browned & frozen)*
2 shots espresso, chilled
2 C ice (about 14 ice cubes)
1 dozen chocolate-covered espresso beans
Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.
Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.
With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.
Subscribe to:
Posts (Atom)