If you love Mexican food, today's post is sure to please. Check out the Baked Cheesy Enchilada Chicken Penne, the Baked Turkey Enchiladas, and the rest of today's post. Enjoy!
BEEF TORTILLA CASSEROLE
This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”
Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso™ enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.
In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.
Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.
Expert Tips
Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.
CHICKEN AND BLACK BEAN ENCHILADAS
This comes from MyRecipes, and begins, "Chipotles can be a touch spicy, but you can use only half of what's called for to decrease heat and still get great smoky flavor."
Hands-on Time: 23 minutes; Total Time: 1 hour 45 minutes; Makes 8 servings (serving size: 2 enchiladas, 2 tablespoons salsa, and 1 tablespoon sour cream)
To view this online, go to .
Ingredients
Cooking spray
1 tablespoon canola oil
1-1/2 cups chopped onion
1 cup chopped poblano chile
5 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup unsalted chicken stock
1 tablespoon pureed canned chipotle chiles in adobo sauce
2 (8-ounce) cans unsalted tomato sauce
3 cups shredded cooked skinless chicken breast
1 (15.5-ounce) can unsalted black beans, rinsed and drained
4 ounces shredded reduced-fat cheddar cheese (about 1 cup)
4 ounces shredded part-skim mozzarella cheese (about 1 cup)
16 (6-inch) corn tortillas
1 cup prepared salsa
1/2 cup reduced-fat sour cream
Fresh cilantro leaves (optional)
Directions
Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.
Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.
Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.
Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1-1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
BAKED CHEESY ENCHILADA CHICKEN PENNE
This is from Old El Paso, and begins, "Want enchilada flavor with the family-friendly ease of a pasta bake? Look no further! This Baked Cheesy Enchilada Chicken Penne fits the bill. Flavorful enchilada sauce and melty cheese combine to create a tasty dinner with just 35 minutes of prep time. One of our favorite things about this creamy chicken enchilada pasta bake is that the spice level is totally customizable, so you can make it to your family’s preference. Perfect for feeding a crowd, this dish will see you through a potluck or a fun family dinner. And if you don’t polish it off in one meal, you’ll have chicken enchilada pasta leftovers to enjoy tomorrow!"
Prep Time: 35 minutes; Total Time: 1 hour 15 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-cheesy-enchilada-chicken-penne.
Ingredients
12 oz uncooked penne pasta (3 3/4 cups)
12 oz Kraft™ Velveeta™ Original Cheese Product, cut in 1/2-inch cubes (from 16-oz package)
1 package (8 oz) Old El Paso™ Shredded Mexican 4-Cheese Blend (2 cups)
1 cup milk
3 cups shredded cooked chicken
1 can (19 oz) Old El Paso™ Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
4 tablespoons butter, melted
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
2 tablespoons thinly sliced green onions
Lime wedges, chopped fresh cilantro leaves and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, using minimum cook time; drain, and set aside.
Meanwhile, in large microwavable bowl, mix cheese cubes, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second increments until cheese melts and mixture is easily stirred smooth.
Gently stir pasta into cheese sauce. Pour mixture into baking dish.
In large bowl, mix chicken, enchilada sauce, green chiles, butter and taco seasoning mix. Spoon over pasta mixture in baking dish.
Bake 28 to 32 minutes or until bubbling at edges (165°F in center). Top with remaining 1 cup shredded cheese. Let stand 5 minutes. Top with green onions. Serve with remaining ingredients.
Expert Tips
The quick microwaved cheese sauce in this chicken enchilada pasta recipe is great for many other applications. Toss with cooked pasta and serve as is, drizzle over cooked potato nuggets, or lay it out alongside tortilla chips as an easy nacho cheese sauce.
To keep this casserole family friendly, we used Old El Paso™ Mild Enchilada Sauce. If you want to give your chicken enchilada pasta bake more of a kick, opt for Old El Paso™ Medium or Hot Enchilada Sauce.
Old El Paso™ Original Taco Seasoning Mix can be used instead of the Old El Paso™ Chicken Taco Seasoning Mix.
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.
Ingredients
1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Cook's Note:
I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!
Showing posts with label Baked Turkey Enchiladas. Show all posts
Showing posts with label Baked Turkey Enchiladas. Show all posts
Wednesday, August 16, 2023
Wednesday, April 5, 2023
Turkey
Many of us in the U.S. tend to think of Turkey as the centerpiece of a holiday meal. But it can be so much more. Check out today's six turkey recipes, including Baked Turkey Enchiladas and Turkey Breast Roulade with Garlic and Rosemary. Enjoy!
CALIFORNIA TURKEY CHILI
This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.
Ingredients
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1-1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
Simplest Quinoa and Pine Nut Pilaf:
1-1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts
Directions
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
Simplest Quinoa and Pine Nut Pilaf:
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
Mix the cilantro and pine nuts into the quinoa.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
TURKEY CHILI VERDE
Recipe Yield: Yield: 4 servings
Source: Honeysuckle White
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde.
Ingredients
1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)
Directions
Cut turkey into 1/2-inch cubes.
Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
With slotted spoon, transfer turkey to large saucepan.
Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
Cook about 5 minutes or until vegetables start to soften.
Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
Add cilantro; serve with rice, corn or flour tortillas, if desired.
Nutritional Information Per Serving: Calories: 240; Fat: 9 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 60 mg; Cholesterol: 70 mg; Protein: 30 g; Carbohydrates: 11 g; Sugars: 6 g
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1-1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
CALIFORNIA TURKEY CHILI
This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.
Ingredients
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1-1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
Simplest Quinoa and Pine Nut Pilaf:
1-1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts
Directions
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
Simplest Quinoa and Pine Nut Pilaf:
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
Mix the cilantro and pine nuts into the quinoa.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
TURKEY CHILI VERDE
Recipe Yield: Yield: 4 servings
Source: Honeysuckle White
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde.
Ingredients
1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)
Directions
Cut turkey into 1/2-inch cubes.
Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
With slotted spoon, transfer turkey to large saucepan.
Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
Cook about 5 minutes or until vegetables start to soften.
Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
Add cilantro; serve with rice, corn or flour tortillas, if desired.
Nutritional Information Per Serving: Calories: 240; Fat: 9 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 60 mg; Cholesterol: 70 mg; Protein: 30 g; Carbohydrates: 11 g; Sugars: 6 g
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1-1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
Tuesday, November 15, 2022
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos!). Today's offerings include Baked Turkey Enchiladas and Sausage and Lentil Soup. Enjoy!
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
Friday, June 24, 2022
Friday Recipes
It's finally Friday. (Yay!) Hopefully, your week has been decent, and your weekend will be better. To help you through the weekend, here are six yummy recipes, including Slow Cooker Chipotle Chili and Cinnamon Ice Cream. Enjoy!
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
SWEET POTATO NACHOS
This is from American Heart Association, and begins, “Who won’t want to try orange nachos? The seasoned sweet potatoes with the mellow cheese create a wonderful combination for a snack or healthier game-day appetizer!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/sweet-potato-nachos
Ingredients
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup black beans (drained, rinsed)
1/3 cup reduced-fat, shredded cheddar cheese
1/3 cup chopped tomato (1 plum tomato)
OR
1/3 cup no-salt-added, canned, diced tomatoes (drained, rinsed)
1/3 cup chopped avocado
Directions
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
Tip: For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
Tip: A well-stocked spice cabinet is an easy way to add flavor without added sodium – however, be sure to look for spices and seasoning mixes without added salt.
SLOW COOKER CHIPOTLE CHILI
This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."
Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings
To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.
Ingredients
2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
1/2 red bell pepper, chopped
1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
1/2 (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
Directions
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
SWEET POTATO NACHOS
This is from American Heart Association, and begins, “Who won’t want to try orange nachos? The seasoned sweet potatoes with the mellow cheese create a wonderful combination for a snack or healthier game-day appetizer!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/sweet-potato-nachos
Ingredients
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup black beans (drained, rinsed)
1/3 cup reduced-fat, shredded cheddar cheese
1/3 cup chopped tomato (1 plum tomato)
OR
1/3 cup no-salt-added, canned, diced tomatoes (drained, rinsed)
1/3 cup chopped avocado
Directions
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
Tip: For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
Tip: A well-stocked spice cabinet is an easy way to add flavor without added sodium – however, be sure to look for spices and seasoning mixes without added salt.
SLOW COOKER CHIPOTLE CHILI
This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."
Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings
To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.
Ingredients
2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
1/2 red bell pepper, chopped
1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
1/2 (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
Directions
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1 1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1 1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1 1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
Monday, April 11, 2022
Mexican Recipes - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Mexican recipes, and includes Easy Beef Enchiladas and Mexican Breakfast Burritos. Enjoy!
BLT RANCH QUESADILLAS
This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"
Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.
Ingredients
4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)
1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese
1/2 cup chopped cooked bacon
3/4 cup chopped baby spinach
1/3 cup chopped tomato
1/4 cup Old El Paso™ Zesty Ranch sauce
Preparation
On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.
Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.
Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.
Expert Tips
Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.
After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.
Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.
Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.
Nutrition: 4 servings (1 quesadilla each): 1 Serving Calories 340 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 50mg; Sodium 740mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 2g); Protein 14g
% Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 30%; Iron 10%
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2
SLOW COOKER MEXICAN LASAGNA
This is from Old El Paso, and begins, "This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights."
Prep Time: 15 minutes; Total Time: 2 hours; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-mexican-lasagna.
Ingredients
2 pounds hamburger
3 Tablespoons Old El Paso™ taco seasoning mix, divided
1 cup salsa
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can black beans, drained and rinsed
1 (19-ounce) can Old El Paso™ red enchilada sauce
2-3 cups shredded cheddar or monterey jack cheese
4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
Preparation
In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.
Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.
Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/2 cup enchilada sauce on top and then repeat with 3 layers.
Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.
EASY BEEF ENCHILADAS
This comes from Old El Paso, and begins, "Try these easy, cheesy ground beef enchiladas, complete with sassy sauce and mild chiles."
Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings
View this online, go to https://www.oldelpaso.com/recipes/easy-beef-enchiladas.
Ingredients
1 lb lean (at least 80%) ground beef
2 cans (10 oz each) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)
Make it FRESH toppings, as desired (see below)
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add Make it FRESH toppings.
Expert Tips
Ideas for make it FRESH toppings: diced tomatoes, fresh cilantro leaves, green onions, diced avocado.
Try green enchilada sauce for a new twist!
DOUBLE CORN CAKES WITH BLACK BEANS
This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4
To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.
Ingredients
1 Tbs. olive oil
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
1 jalapeño chile, seeded and diced (1/4 cup)
1 Tbs. ground cumin
2 15-oz. cans no-salt-added black beans, rinsed and drained
1 15-oz. can diced tomatoes
1 1/2 cups fresh or thawed frozen corn kernels, divided
1 Tbs. lime juice
1 18-oz. tube pre-cooked polenta
1 large egg, lightly beaten
Preparation
Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
MEXICAN BREAKFAST BURRITOS
This is from Weight Watchers, and begins, "Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package. These are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne. You can make these burritos ahead and refrigerate them to have them ready to go for breakfast for the next couple of days. Just unwrap them and reheat them in the microwave or in the oven for 15 to 20 minutes before serving. Replace the sour cream with diced avocado tossed in lime juice, if you like."
Prep Time: 14 minutes; Cook Time: 34 minutes; Total Time: 49 minutes; Serves: 6; Difficulty: Easy
Ingredients
6 Tbsp Reduced-fat sour cream
6 Tbsp Fat free salsa
2 sprays Cooking spray
1/2 medium Uncooked onion, chopped
1 medium Poblano chile, chopped
8 eggs
3/4 tsp kosher salt
1 tsp Ground cumin
1 pinch Cayenne pepper
6 medium Whole-wheat tortillas
3/4 cup Weight Watchers Reduced fat Mexican style shredded cheese
Directions
Preheat oven to 350°F.
In a small bowl, combine sour cream and salsa; set aside.
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion and pepper to skillet and sauté until slightly softened, about 5 to 7 minutes.
Meanwhile, whisk together eggs, salt, cumin, and cayenne; pour into skillet after vegetables are softened. Scramble mixture until cooked through, about 10 to 12 minutes.
Place a tortilla on a square of aluminum foil big enough to wrap tortilla in when rolled up; spoon about 1/2 cup egg mixture down center of tortilla. Top with 2 tablespoons each salsa mixture and cheese; fold up burrito-style and wrap tightly with foil. Place on a baking sheet and repeat with remaining ingredients. Bake until heated through, about 10 to 15 minutes.
Yields 1 burrito per serving.
BLT RANCH QUESADILLAS
This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"
Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.
Ingredients
4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)
1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese
1/2 cup chopped cooked bacon
3/4 cup chopped baby spinach
1/3 cup chopped tomato
1/4 cup Old El Paso™ Zesty Ranch sauce
Preparation
On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.
Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.
Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.
Expert Tips
Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.
After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.
Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.
Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.
Nutrition: 4 servings (1 quesadilla each): 1 Serving Calories 340 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 50mg; Sodium 740mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 2g); Protein 14g
% Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 30%; Iron 10%
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2
SLOW COOKER MEXICAN LASAGNA
This is from Old El Paso, and begins, "This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights."
Prep Time: 15 minutes; Total Time: 2 hours; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-mexican-lasagna.
Ingredients
2 pounds hamburger
3 Tablespoons Old El Paso™ taco seasoning mix, divided
1 cup salsa
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can black beans, drained and rinsed
1 (19-ounce) can Old El Paso™ red enchilada sauce
2-3 cups shredded cheddar or monterey jack cheese
4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
Preparation
In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.
Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.
Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/2 cup enchilada sauce on top and then repeat with 3 layers.
Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.
EASY BEEF ENCHILADAS
This comes from Old El Paso, and begins, "Try these easy, cheesy ground beef enchiladas, complete with sassy sauce and mild chiles."
Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings
View this online, go to https://www.oldelpaso.com/recipes/easy-beef-enchiladas.
Ingredients
1 lb lean (at least 80%) ground beef
2 cans (10 oz each) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)
Make it FRESH toppings, as desired (see below)
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add Make it FRESH toppings.
Expert Tips
Ideas for make it FRESH toppings: diced tomatoes, fresh cilantro leaves, green onions, diced avocado.
Try green enchilada sauce for a new twist!
DOUBLE CORN CAKES WITH BLACK BEANS
This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4
To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.
Ingredients
1 Tbs. olive oil
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
1 jalapeño chile, seeded and diced (1/4 cup)
1 Tbs. ground cumin
2 15-oz. cans no-salt-added black beans, rinsed and drained
1 15-oz. can diced tomatoes
1 1/2 cups fresh or thawed frozen corn kernels, divided
1 Tbs. lime juice
1 18-oz. tube pre-cooked polenta
1 large egg, lightly beaten
Preparation
Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
MEXICAN BREAKFAST BURRITOS
This is from Weight Watchers, and begins, "Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package. These are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne. You can make these burritos ahead and refrigerate them to have them ready to go for breakfast for the next couple of days. Just unwrap them and reheat them in the microwave or in the oven for 15 to 20 minutes before serving. Replace the sour cream with diced avocado tossed in lime juice, if you like."
Prep Time: 14 minutes; Cook Time: 34 minutes; Total Time: 49 minutes; Serves: 6; Difficulty: Easy
Ingredients
6 Tbsp Reduced-fat sour cream
6 Tbsp Fat free salsa
2 sprays Cooking spray
1/2 medium Uncooked onion, chopped
1 medium Poblano chile, chopped
8 eggs
3/4 tsp kosher salt
1 tsp Ground cumin
1 pinch Cayenne pepper
6 medium Whole-wheat tortillas
3/4 cup Weight Watchers Reduced fat Mexican style shredded cheese
Directions
Preheat oven to 350°F.
In a small bowl, combine sour cream and salsa; set aside.
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion and pepper to skillet and sauté until slightly softened, about 5 to 7 minutes.
Meanwhile, whisk together eggs, salt, cumin, and cayenne; pour into skillet after vegetables are softened. Scramble mixture until cooked through, about 10 to 12 minutes.
Place a tortilla on a square of aluminum foil big enough to wrap tortilla in when rolled up; spoon about 1/2 cup egg mixture down center of tortilla. Top with 2 tablespoons each salsa mixture and cheese; fold up burrito-style and wrap tightly with foil. Place on a baking sheet and repeat with remaining ingredients. Bake until heated through, about 10 to 15 minutes.
Yields 1 burrito per serving.
Monday, March 21, 2022
Turkey Recipes - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with turkey, something many people (at least in the U.S.) associate with autumn holidays. But it can be eaten at any time of the year. Check out today's Mediterranean Stuffed Peppers, the Turkey Chili Verde, as well as the rest of today's yummy recipes. Enjoy!
TURKEY VEGGIE SLOPPY JOES
This is from The Mayo CLinic.
Serves 10; Serving size: 1 sandwich
To view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.
Ingredients
1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium carrot, finely chopped
1/2 medium green bell pepper, chopped
1 1/2 cups zucchini, chopped
3 garlic cloves, minced
1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns
Directions
In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.
Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.
Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.
Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.
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 Glen organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup Progresso 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 cups 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.
HEARTY TURKEY CHILI
This comes from GE Appliances and can be viewed online here.
Ingredients
1 lb ground turkey
1 medium onion, chopped
2-15oz. cans chili-ready beans in chili gravy
1-12oz bottle beer (can use non-alcoholic)
1-14 1/2 oz can diced tomatoes (chili ready)
1/2 c. chili sauce
1 teaspoon chili powder
1 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
Directions
In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.
Add meat to slow cooker.
Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.
Cook in slow cooker on low for 4 hours.
CHEF'S NOTES:
If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
TURKEY CHILI VERDE
Recipe Yield: Yield: 4 servings
Source: Honeysuckle White
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde.
Ingredients
1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)
Directions
Cut turkey into 1/2-inch cubes.
Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
With slotted spoon, transfer turkey to large saucepan.
Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
Cook about 5 minutes or until vegetables start to soften.
Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
Add cilantro; serve with rice, corn or flour tortillas, if desired.
Nutritional Information Per Serving: Calories: 240; Fat: 9 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 60 mg; Cholesterol: 70 mg; Protein: 30 g; Carbohydrates: 11 g; Sugars: 6 g
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
TURKEY VEGGIE SLOPPY JOES
This is from The Mayo CLinic.
Serves 10; Serving size: 1 sandwich
To view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.
Ingredients
1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium carrot, finely chopped
1/2 medium green bell pepper, chopped
1 1/2 cups zucchini, chopped
3 garlic cloves, minced
1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns
Directions
In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.
Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.
Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.
Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.
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 Glen organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup Progresso 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 cups 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.
HEARTY TURKEY CHILI
This comes from GE Appliances and can be viewed online here.
Ingredients
1 lb ground turkey
1 medium onion, chopped
2-15oz. cans chili-ready beans in chili gravy
1-12oz bottle beer (can use non-alcoholic)
1-14 1/2 oz can diced tomatoes (chili ready)
1/2 c. chili sauce
1 teaspoon chili powder
1 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
Directions
In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.
Add meat to slow cooker.
Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.
Cook in slow cooker on low for 4 hours.
CHEF'S NOTES:
If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
TURKEY CHILI VERDE
Recipe Yield: Yield: 4 servings
Source: Honeysuckle White
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde.
Ingredients
1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)
Directions
Cut turkey into 1/2-inch cubes.
Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
With slotted spoon, transfer turkey to large saucepan.
Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
Cook about 5 minutes or until vegetables start to soften.
Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
Add cilantro; serve with rice, corn or flour tortillas, if desired.
Nutritional Information Per Serving: Calories: 240; Fat: 9 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 60 mg; Cholesterol: 70 mg; Protein: 30 g; Carbohydrates: 11 g; Sugars: 6 g
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
Tuesday, November 9, 2021
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos!). Today's offerings include Baked Turkey Enchiladas and Sausage and Lentil Soup. Enjoy!
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
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