Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Sweet and Sour Chicken and Orange Ricotta Bars. Enjoy!

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Sweet and Sour Chicken and Orange Ricotta Bars. Enjoy!

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Sweet and Sour Chicken and Orange Ricotta Bars. Enjoy!

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Sweet and Sour Chicken and Orange Ricotta Bars. Enjoy!

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Sweet and Sour Chicken and Orange Ricotta Bars. Enjoy!

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Sweet and Sour Chicken and Orange Ricotta Bars. Enjoy!

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Sweet and Sour Chicken and Orange Ricotta Bars. Enjoy!

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Friday Recipes

If you love the weekend as much as I do, you don't mind that it's finally Friday. Here are six yummy recipes to help you get through the weekend, including Ranch Cheddar Chicken and Best Ever Meatloaf. Enjoy!

STRAWBERRY CREAM CHEESE BANANA BROWNIES

This is from a Weight Watcher's emailing list from y-e-a-r-s ago. At the time, it had a points value of 5 per serving. (Yield: 20 servings.)

Ingredients

12 med. strawberries

2 beaten eggs

1/3 c. water

1 (8 oz.) soft strawberry cream cheese

1 1/2 c. sifted powdered sugar

1 ripe med. banana

1 (20 1/2 oz.) walnut brownie mix

1/4 c. oil

Directions

Remove stems from clean berries. Mash with banana and set aside. In large bowl, mix eggs, brownie mix, water and oil until moistened. Add berries and banana mixture. Pour into lightly greased 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes or until brownies spring back when lightly touched. Cool. Beat cream cheese and powdered sugar until smooth. Frosting will be soft. Spread on brownies. Store covered in refrigerator.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

RANCH CHEDDAR CHICKEN

This came from the infamous long-since-forgotten emailing list. Chicken couldn't get much simpler than this!

1/2 c. Hidden Valley Original Ranch dressing

1 Tbsp. flour

4 chicken breasts (skinless & boneless)

1/4 c. shredded sharp cheddar cheese

1/4 c. grated Parmesan cheese

Preheat oven to 375 degrees, mix together dressing and flour. Coat each chicken breast with mixture. Place chicken on baking sheet. Combine both cheeses and sprinkle over chicken. Bake 20-30 minutes until tender. Enjoy.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

BEST EVER MEATLOAF

This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”

Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes

To view this online, click here.

Ingredients

2 pounds ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1 envelope (about 1 ounce) dry onion soup and recipe mix

1/2 cup plain dry bread crumbs

1 egg, beaten

1/4 cup water

Directions

Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.

Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.

Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.

MARASCHINO CHERRY CREAM CHEESE BROWNIES

Today's post started off with a brownie recipe, and will end with another one. This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”

Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.

To view this online, click here.

Ingredients

Filling

3 oz (from 8-oz package) cream cheese, softened

1/4 cup sugar

1 tablespoon Gold Medal™ all-purpose flour

3 tablespoons chopped maraschino cherries, drained, patted dry

1 teaspoon maraschino cherry juice

1 egg, separated, yolk reserved for brownie batter

Brownies

1 box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

Reserved egg yolk

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.

Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.

Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Expert Tips

Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.

To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.

Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.

Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.

To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Sweet and Sour Chicken and Orange Ricotta Bars. Enjoy!

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.