Casseroles

For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Chicken Bacon Ranch Casserole, the Stuffed Pepper Casserole,, and the rest of today's offerings. 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 with fruity chunks of pineapple, mango or oranges.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

CREAMY CRUNCHY CHICKEN CASSEROLE

This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"

Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.

Ingredients

3 cups cooked chicken breast (about 1lb.), chopped

3/4 cup shredded reduced-fat cheddar or mozzarella cheese

1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup

1/4 cup low-fat milk

1 cup chopped red or yellow bell pepper

1/4 cup chopped celery

1/4 cup sliced green onions

1/4 teaspoon pepper

1/4 cup low-sodium crushed cornflakes

1/4 cup sliced almonds

Directions

Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.

In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.

In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.

Notes

Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

STUFFED PEPPER CASSEROLE

This is from TheDailyGourmet at AllRecipes, and begins, "Stuffed peppers are deconstructed in this casserole and given a subtle taco flair."

Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes; Servings: 8

To view this online, go to https://www.allrecipes.com/stuffed-pepper-casserole-recipe-7372944.

Ingredients

nonstick cooking spray

1 pound ground beef

1/2 onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

4 cloves garlic, minced

salt and freshly ground black pepper to taste

1 (10-ounce) can diced tomatoes with green chiles (such as RO-TEL®)

1 (15 ounce) can tomato sauce

3 tablespoons taco seasoning

1-1/2 cups uncooked long grain rice

1 cup beef broth

4 ounces Colby cheese, shredded

4 ounces pepper Jack cheese, shredded

Directions

Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with nonstick cooking spray.

Heat a large nonstick skillet over medium-high heat, and cook and stir ground beef, onion, green bell pepper, red bell pepper, and garlic until meat is browned and crumbly, 7 to 10 minutes. Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.

Spread rice in the bottom of the baking dish; pour in beef broth. Fold pepper mixture into rice with a spatula, and spread evenly into the dish. Sprinkle with Colby cheese and pepper Jack cheese.

Bake in the preheated oven, covered with foil, until rice is tender, about 50 minutes. Remove foil and cook until cheese is golden, about 5 minutes more.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14-1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1-1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

Where's the Beef?

Today's post helps to answer the age-old (or at least from the 1980s) question, "Where's the beef?". Check out the Beef and Pinto Bean Chili, the Creamed Chipped Beef on Toast, and the rest of today's offerings. Enjoy!

EASY PORCUPINE MEATBALLS

This yumminess is from Coco Morante at Simply Recipes. For this recipe, Coco wrote, "Porcupine meatballs...really do resemble little woodland creatures, nestled in their tomato sauce with quills at the ready. They are truly a sight to behold when you lift the lid off of the skillet.

"Despite their spiky appearance, these meatballs are soft and tender. A fun and retro dish, they started to appear in the early 20th century but gained popularity post World War II, when brands like Hunt’s printed recipes for porcupine meatballs in ads for their tomato sauce."

Prep Time: 10 minutes; Cook Time: 55 minutes; Total Time: 65 minutes; Servings: 4; Yield: 14 meatballs

To view this online, go to https://www.simplyrecipes.com/easy-porcupine-meatballs-recipe-8710565.

Ingredients

For the meatballs

1 pound ground beef (85% to 90% lean)

1/2 cup water

1/2 cup uncooked long grain rice

1/4 medium yellow onion, finely diced

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

For the sauce

2 tablespoons olive oil

2 cloves garlic, minced or pressed

3/4 medium yellow onion, finely diced

2 ribs celery, finely diced (optional)

1 (15-ounce) can tomato sauce

1 tablespoon Worcestershire sauce

1-1/4 cups water

1 tablespoon chopped fresh parsley, optional

Directions

Add the beef, water, rice, onion, salt, and pepper to a mixing bowl. Stir or use your hands to mix until evenly combined.

Heat the oil and garlic in a large (12-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onions and celery and sauté until the onions are beginning to soften and become translucent, 3 minutes. Stir in the tomato sauce, Worcestershire sauce, and water.

When the sauce comes up to a simmer, use a 2-1/2-tablespoon cookie scoop to portion out the meatballs, dropping them into the sauce in a single layer. You can also roll the meatballs in your hands—aim for approximately golf ball-sized meatballs.

Let the sauce come up to a simmer again. Turn the heat down to low and cover the skillet with a lid or a piece of foil. Let the meatballs simmer in the sauce until the meatballs are tender, the rice is cooked through and the grains are poking out of the meatballs, and the sauce is thickened, about 45 minutes. Check at the 30-minute mark to make sure the sauce hasn’t reduced too much, and gently stir in a splash of water if needed.

Garnish the meatballs with chopped parsley and serve right away.

Store any leftovers in a tightly lidded container, refrigerated, for up to 4 days. Reheat a serving in the microwave for about 2 minutes, lightly covered to avoid splatters.

These meatballs freeze well and work beautifully for meal prep, too! Flash freeze uncooked meatballs on a baking pan, then store in an airtight container for up to three months. When you're ready to cook, simmer the meatballs in the sauce and serve.

GROWN-UP SLOPPY JOES

This is from Everyday Diabetic Recipes. It begins, "Who says Sloppy Joes are only for kids? We've lightened up the typical kid's meal with fresh vegetables and added a bit of spice for good measure. Your kids will still like it, and so will you!"

Cook Time: 15 minutes; Serves: 4

To view this online, do to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.

Ingredients

1 pound 95% lean ground beef

1 small onion, chopped

1 small zucchini, shredded

2 cups light spaghetti sauce

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon black pepper

8 whole wheat, sandwich thins, split

Directions

In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.

Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.

Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.

COTTAGE PIE

This is from Dan Pelosi at The New York Times cooking newsletter. For this recipe, Dan wrote, "In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using other vegetables in the base and swapping in sweet potatoes for the topping."

Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026474-cottage-pie. While you're there, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Filling

2 pounds ground beef

Salt and pepper

2 tablespoons salted butter

1 medium white or yellow onion, diced, about 1 cup

2 celery stalks, finely chopped, about 1/2 cup

1 medium carrot, peeled and finely chopped, about 1/2 cup

3 garlic cloves, minced

2 tablespoons tomato paste

1/4 cup all-purpose flour

2 cups beef broth

1/2 cup dry red wine (or water)

1/2 cup frozen peas

2 tablespoons Worcestershire sauce

4 thyme sprigs

2 dried bay leaves

For the Topping

Salt

\2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes

1/2 cup whole milk

5 tablespoons salted butter, melted

3/4 cup grated Parmesan (about 1-1/2 ounces)

Preparation

Heat the oven to 350 degrees.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.

Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and 1/2 cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tip

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.

CREAMED CHIPPED BEEF ON TOAST

This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

1-1/2 cups warm milk

1 (8 ounce) jar dried beef, chopped

1 pinch cayenne pepper

bread, toasted

Ingredients

Gather all ingredients.

Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.

Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.

Stir in beef and cayenne; cook until warmed through.

Serve over toast.

Recipe Tip

This recipe can also be made with 3/4 pound browned, drained hamburger meat.

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.

BEEF AND PINTO BEAN CHILI

This is from WW, and begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: about 1-1/4 cups; Difficulty: Easy

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz Frozen pepper strips with onions

1 large clove Garlic, minced

1 pound uncooked lean ground beef

15 1/2 oz Canned pinto beans, rinsed and drained

14 1/2 oz Canned tomatoes with green chilis

1 cup Canned crushed tomatoes fire roasted

2 tsp chili powder

1/4 tsp Dried oregano, crumbled

1/4 tsp Table salt

1/4 tsp Black pepper

Directions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Chef John’s Salisbury Steak. Enjoy!

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1 1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]

This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"

Cooking Time: 30 minutes; Serves 16

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.

Ingredients

For the Granola Bars:

1 cup sunflower oil, (or melted coconut oil)

1/2 cup brown sugar

1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)

1 cup ground oats (blend oats in a blender or just use wholewheat flour)

2 cups traditional oats

1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)

1 1/2 tablespoon tahini (or smooth peanut butter)

1/4 teaspoon baking powder

1/4 teaspoon salt

2 apples, peeled and cored, 1 finely sliced and the other grated

1 teaspoon ground cinnamon

1 teaspoon vegan butter

1 teaspoon agave syrup or sugar

1 teaspoon vanilla essence

For the Drizzle:

1 tablespoon icing sugar, sifted

2 tablespoons plant milk (add more/less if needed)

1 tablespoon smooth peanut butter

Preparation

For the Granola Bars:

Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).

In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).

In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.

Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.

Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.

Sprinkle on the remaining oat mixture and press down gently.

Bake in preheated oven for 20 minutes or until crust is golden brown.

Remove from oven and let cool completely at room temperature.

For the Peanut Butter Drizzle:

Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.

Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.

Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.

Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.

Cut into squares and serve.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

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.

CHEF JOHN'S SALISBURY STEAK

This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings

To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.

Ingredients

For the Steaks:

1 pound 85% lean ground beef

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 large egg, beaten

1 pinch cayenne pepper, or to taste

1/2 cup plain bread crumbs

For the Gravy:

2 tablespoons salted butter

12 large white button mushrooms, sliced

1 cup diced onion

1 pinch salt

2 tablespoons all-purpose flour

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

3 cups high-quality, low-sodium beef broth

salt to taste

2 tablespoons salted butter

Directions

Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.

Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.

Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Chef's Notes:

You can use the meat mixture immediately rather than wrapping and refrigerating.

You can make the meatballs round or in any shape you like.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Chef John’s Salisbury Steak. Enjoy!

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1-1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]

This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"

Cooking Time: 30 minutes; Serves 16

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.

Ingredients

For the Granola Bars:

1 cup sunflower oil, (or melted coconut oil)

1/2 cup brown sugar

1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)

1 cup ground oats (blend oats in a blender or just use wholewheat flour)

2 cups traditional oats

1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)

1 1/2 tablespoon tahini (or smooth peanut butter)

1/4 teaspoon baking powder

1/4 teaspoon salt

2 apples, peeled and cored, 1 finely sliced and the other grated

1 teaspoon ground cinnamon

1 teaspoon vegan butter

1 teaspoon agave syrup or sugar

1 teaspoon vanilla essence

For the Drizzle:

1 tablespoon icing sugar, sifted

2 tablespoons plant milk (add more/less if needed)

1 tablespoon smooth peanut butter

Preparation

For the Granola Bars:

Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).

In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).

In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.

Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.

Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.

Sprinkle on the remaining oat mixture and press down gently.

Bake in preheated oven for 20 minutes or until crust is golden brown.

Remove from oven and let cool completely at room temperature.

For the Peanut Butter Drizzle:

Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.

Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.

Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.

Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.

Cut into squares and serve.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

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.

CHEF JOHN'S SALISBURY STEAK

This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings

To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.

Ingredients

For the Steaks:

1 pound 85% lean ground beef

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 large egg, beaten

1 pinch cayenne pepper, or to taste

1/2 cup plain bread crumbs

For the Gravy:

2 tablespoons salted butter

12 large white button mushrooms, sliced

1 cup diced onion

1 pinch salt

2 tablespoons all-purpose flour

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

3 cups high-quality, low-sodium beef broth

salt to taste

2 tablespoons salted butter

Directions

Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.

Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.

Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Chef's Notes:

You can use the meat mixture immediately rather than wrapping and refrigerating.

You can make the meatballs round or in any shape you like.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Chef John’s Salisbury Steak. Enjoy!

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1-1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]

This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"

Cooking Time: 30 minutes; Serves 16

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.

Ingredients

For the Granola Bars:

1 cup sunflower oil, (or melted coconut oil)

1/2 cup brown sugar

1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)

1 cup ground oats (blend oats in a blender or just use wholewheat flour)

2 cups traditional oats

1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)

1 1/2 tablespoon tahini (or smooth peanut butter)

1/4 teaspoon baking powder

1/4 teaspoon salt

2 apples, peeled and cored, 1 finely sliced and the other grated

1 teaspoon ground cinnamon

1 teaspoon vegan butter

1 teaspoon agave syrup or sugar

1 teaspoon vanilla essence

For the Drizzle:

1 tablespoon icing sugar, sifted

2 tablespoons plant milk (add more/less if needed)

1 tablespoon smooth peanut butter

Preparation

For the Granola Bars:

Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).

In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).

In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.

Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.

Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.

Sprinkle on the remaining oat mixture and press down gently.

Bake in preheated oven for 20 minutes or until crust is golden brown.

Remove from oven and let cool completely at room temperature.

For the Peanut Butter Drizzle:

Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.

Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.

Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.

Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.

Cut into squares and serve.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

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.

CHEF JOHN'S SALISBURY STEAK

This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings

To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.

Ingredients

For the Steaks:

1 pound 85% lean ground beef

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 large egg, beaten

1 pinch cayenne pepper, or to taste

1/2 cup plain bread crumbs

For the Gravy:

2 tablespoons salted butter

12 large white button mushrooms, sliced

1 cup diced onion

1 pinch salt

2 tablespoons all-purpose flour

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

3 cups high-quality, low-sodium beef broth

salt to taste

2 tablespoons salted butter

Directions

Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.

Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.

Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Chef's Notes:

You can use the meat mixture immediately rather than wrapping and refrigerating.

You can make the meatballs round or in any shape you like.

Mexican Food

If you love Mexican Food, today's post is sure to please. Check out the Baked Cheesy Enchilada Chicken Penne, the Beef Tortilla Casserole, and the rest of today's recipes. Enjoy!

CHICKEN & AVOCADO BURRITOS

This is from Campbell's, and begins, "Chicken & Avocado Burritos stuffed with chicken, avocado, cheese and sour cream, cooked until browned and crisp on the outside? Yes, please! The best part is that with this recipe, you don't have to prep and cook the chicken- canned chicken is the perfect time saver! Learn how to make these chicken burritos. It really couldn't be easier, and it's easy to customize, too! Want to use whole wheat tortillas? Go for it. Is shredded Cheddar cheese your favorite? Use that instead! This Chicken & Avocado Burritos recipe is foolproof, and ready to eat in less than 20 minutes!"

Prep Time: 10 minutes; Total Time: 18 minutes; Serves: 4

To view this online, go to https://www.campbells.com/swanson/recipes/chicken-avocado-burritos/.

Ingredients

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1/3 cup Pace® Salsa Verde

2 tablespoons light sour cream or plain nonfat Greek yogurt

4 flour tortilla (10-inch), warmed

1/2 cup shredded Monterey Jack cheese or Cheddar cheese (about 4 ounces)

1 avocado, pitted, peeled and diced

2 tablespoons chopped fresh cilantro

1 tablespoon vegetable oil

1 lime, cut into quarters

Instructions

Stir the chicken, salsa verde and sour cream in a bowl.

Place the tortillas onto a work surface. Spoon the chicken mixture down the center of each tortilla. Top with avocado, cheese and cilantro. Fold in two sides of each tortilla and roll up to enclose the filling.

Heat the oil in a 12-inch nonstick skillet over medium heat. Cook the burritos for 4 minutes. Turn the burritos over and cook for 4 minutes or until hot. Serve with the lime wedges and additional salsa verde, if desired.

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.

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!

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

Ingredients

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Directions

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

FREEZER BAG CHICKEN FAJITA STIR-FRY

This yumminess is from the Food Network, and begins, "This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen."

Active Time: 30 minutes; Total Time: 30 minutes (plus freezing and defrosting time); Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/freezer-bag-chicken-fajita-stir-fry-3885886.

Ingredients

1/4 cup vegetable oil

2 tablespoons chili powder

2 teaspoons ground cumin

Kosher salt and freshly ground black pepper

2 cloves garlic, finely chopped

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

1 small red onion, thinly sliced

1-1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces

12 small flour tortillas, warmed

Guacamole, salsa, sour cream and lime wedges, for serving

Directions

Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.

Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.

Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.

Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.

Cook’s Note

Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.

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.

Casseroles

For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Chicken Noodle Casserole, the Ground Beef Casserole with Potatoes and Cheese, and the rest of today's offerings. Enjoy!



EASY TACO CASSEROLE

This is from charmed71 at allrecipes. The recipe begins, "This quick and easy taco casserole is a great last-minute meal. Top with chopped tomato, onion, and lettuce if desired."

Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Servings: 6; Yield: 1 2-quart casserole

To view this online, go to https://www.allrecipes.com/recipe/228134/easy-taco-casserole/.

Ingredients

1 pound ground beef

1 cup salsa

1/2 cup chopped onion

1/2 cup mayonnaise

2 tablespoons chili powder

1 teaspoon ground cumin

2 cups crushed tortilla chips

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.

Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.

Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14-1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1-1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

CHICKEN NOODLE CASSEROLE

This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."

Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8

To view this online, click here.

Ingredients

12 oz uncooked wide egg noodles (about 7 cups)

1/4 cup butter

1 cup finely chopped celery

1 cup finely chopped onions

1 cup finely chopped carrots

2 cloves garlic, finely chopped

3 cups Progresso™ chicken broth (from 32-oz carton)

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup Gold Medal™ all-purpose flour

1/4 cup heavy whipping cream

3 cups shredded cooked chicken

1/2 cup Progresso™ Panko Italian style crispy bread crumbs

2 tablespoons grated Parmesan cheese

Chopped Italian (flat-leaf) parsley, if desired

Instructions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.

In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.

Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.

Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.

Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

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 with fruity chunks of pineapple, mango or oranges.