It's finally Friday. Yay! Here are six recipes to help you through the weekend, including Chili Mac and Hamburger Stroganoff Skillet. Enjoy!
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup chicken or vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
CABBAGE AND POTATOES
This is from Kimberly Holland at Southern Living. The recipe is described as, "The perfect side dish that goes with just about anything."
Kimberly wrote, "This is a Southern classic for a reason: Cabbage and potatoes go so well together. Though this dish is made with humble ingredients, the final recipe is ultimately a rich, comforting, and aromatic side.
"Once cooked and composed, the cabbage is sweet and slightly bitter while the potatoes are nutty. Bacon boosts the meatiness of this dish and adds a bit of crunch. The black and crushed red peppers add a nice level of heat and aroma, elevating this from a flat, one-night flavor. Acid, in this case in the form of apple cider vinegar, is added at the end to brighten the dish up and actually makes things taste more of themselves.
"Learn how to make cabbage and potatoes, and whether you serve it as a side dish or a simple, filling main, you'll love how well these basic ingredients go together to make something unforgettable and special."
Active Time: 45 minutes; Total Time: 1 hour; Servings: 6
To view this online, go to https://www.southernliving.com/cabbage-and-potatoes-8769488.
Ingredients
8 oz. thick-cut bacon, chopped (about 2 cups)
1 medium-size (8 oz.) sweet onion, thinly sliced (about 3 cups)
4 medium garlic cloves, thinly sliced (about 2 Tbsp.)
6 (4-in.) fresh thyme sprigs
1 fresh bay leaf (optional)
1 tsp. kosher salt, plus more taste
3/4 tsp. cracked black pepper
1/2 tsp. crushed red pepper
1 small (2 lb.) head green cabbage, coarsely chopped (about 12 cups)
12 oz. baby gold potatoes, halved or quartered if large (about 2 cups)
1/3 cup tap water
1-1/2 tsp. apple cider vinegar
Directions
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, about 12 minutes. Transfer, using a slotted spoon, to a paper towel-lined plate; set aside. Reserve bacon drippings in Dutch oven.
Add onion, garlic, thyme, bay leaf, salt, black pepper, and crushed red pepper to bacon drippings; cook over medium, stirring occasionally, until onion is softened and translucent, about 8 minutes.
Add cabbage, potatoes, and 1/3 cup water; cover and cook over medium-low, stirring occasionally, until potatoes and cabbage are tender, 18 to 20 minutes.
Remove from heat. Remove and discard thyme and bay leaf. Stir in vinegar and reserved cooked bacon. Taste and season with additional salt, if needed.
STRAWBERRY SMOOTHIE
This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture."
Total Time: 5 minutes; Yield: One 16-ounce or two 8-ounce servings
This was featured in "Want More Fruit? Get Out the Blender," and can be viewed online at https://cooking.nytimes.com/recipes/1012542-strawberry-smoothie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 medium-size or large, ripe banana
1 heaped cup fresh or frozen hulled strawberries
1 cup milk
1 teaspoon honey
1/2 teaspoon vanilla extract (optional)
2 to 3 ice cubes
Preparation
Place all of the ingredients in a blender and blend until smooth. Serve right away.
Tip
Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
Showing posts with label Chili Mac. Show all posts
Showing posts with label Chili Mac. Show all posts
Friday, July 25, 2025
Tuesday, July 8, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include One-Pot Creamy Broccoli Pasta Bake and Creamed Chipped Beef on Toast. Enjoy!
QUICK CHANA MARSALA
This is from Keya Wingfield at Epicurious.
For this incredible recipe, Keya wrote, "This chana masala recipe is simple and straightforward—it’s a go-to weeknight meal that can be made in less than an hour. I almost never have the time to soak dried chickpeas the night before I make this dish, or the simmering time required when you start from dried—but then again, who does? What I do have is a trick that will make them taste like you made this dish the slow way: Boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones overnight. (And another trick from my sister-in-law—grating the tomatoes—saves you tons of chopping.)
"You can serve this hearty chana masala with basmati rice, naan, crusty bread, even tortillas, if that’s what you have on hand. Sometimes my happiest move, though, is to ladle the chana masala on a large heap of tortilla chips with some cheese, tomatoes, avocado, jalapeños, and cilantro to make a delicious pile of chana masala nachos.
"You can adjust the liquid to play with the texture. If you like the dish a little soupier, feel free to add 1/4 to 1/2 cup of water in addition to the liquid we’re using from the canned chickpeas.
The recipe also states, "This chana masala recipe is part of our pantry-friendly Vegetarian Comfort Food Meal Plan.
Total Time: 55 minutes; Yield: 4 servings
To view this online, go to https://www.epicurious.com/recipes/food/views/quick-chana-masala.
Ingredients
1 large red onion; plus more thinly sliced for serving (optional)
2 plum tomatoes
2 15-oz. cans chickpeas (do not drain)
3 Tbsp. vegetable oil
1 tsp. cumin seeds
6 garlic cloves, finely grated
1 1" piece ginger, peeled, finely grated
2 tsp. garam masala
2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt
1 tsp. ground coriander
1/2 tsp. amchur (dry mango powder)
1/2 tsp. ground turmeric
1/2 tsp. Kashmiri or other red chile powder
1/8 tsp. ground cinnamon
Juice of 1/2 lime
1/4 cup chopped cilantro, plus leaves with tender stems for serving
2 Tbsp. unsalted butter (optional)
Steamed rice, naan, or crusty bread (for serving)
Preparation
Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.
Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat. Meanwhile, heat 3 Tbsp. vegetable oil in a large skillet over medium. Cook 1 tsp. cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes.
Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 tsp. garam masala, 2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt, 1 tsp. ground coriander, 1/2 tsp. amchur (dry mango powder), 1/2 tsp. ground turmeric, 1/2 tsp. Kashmiri or other red chile powder, and 1/8 tsp. ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes.
Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of 1/2 lime, 1/4 cup chopped cilantro, and 2 Tbsp. unsalted butter (if using) into chana masala.
Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion (if using). Serve with steamed rice, naan, or crusty bread.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
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.
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.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
QUICK CHANA MARSALA
This is from Keya Wingfield at Epicurious.
For this incredible recipe, Keya wrote, "This chana masala recipe is simple and straightforward—it’s a go-to weeknight meal that can be made in less than an hour. I almost never have the time to soak dried chickpeas the night before I make this dish, or the simmering time required when you start from dried—but then again, who does? What I do have is a trick that will make them taste like you made this dish the slow way: Boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones overnight. (And another trick from my sister-in-law—grating the tomatoes—saves you tons of chopping.)
"You can serve this hearty chana masala with basmati rice, naan, crusty bread, even tortillas, if that’s what you have on hand. Sometimes my happiest move, though, is to ladle the chana masala on a large heap of tortilla chips with some cheese, tomatoes, avocado, jalapeños, and cilantro to make a delicious pile of chana masala nachos.
"You can adjust the liquid to play with the texture. If you like the dish a little soupier, feel free to add 1/4 to 1/2 cup of water in addition to the liquid we’re using from the canned chickpeas.
The recipe also states, "This chana masala recipe is part of our pantry-friendly Vegetarian Comfort Food Meal Plan.
Total Time: 55 minutes; Yield: 4 servings
To view this online, go to https://www.epicurious.com/recipes/food/views/quick-chana-masala.
Ingredients
1 large red onion; plus more thinly sliced for serving (optional)
2 plum tomatoes
2 15-oz. cans chickpeas (do not drain)
3 Tbsp. vegetable oil
1 tsp. cumin seeds
6 garlic cloves, finely grated
1 1" piece ginger, peeled, finely grated
2 tsp. garam masala
2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt
1 tsp. ground coriander
1/2 tsp. amchur (dry mango powder)
1/2 tsp. ground turmeric
1/2 tsp. Kashmiri or other red chile powder
1/8 tsp. ground cinnamon
Juice of 1/2 lime
1/4 cup chopped cilantro, plus leaves with tender stems for serving
2 Tbsp. unsalted butter (optional)
Steamed rice, naan, or crusty bread (for serving)
Preparation
Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.
Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat. Meanwhile, heat 3 Tbsp. vegetable oil in a large skillet over medium. Cook 1 tsp. cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes.
Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 tsp. garam masala, 2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt, 1 tsp. ground coriander, 1/2 tsp. amchur (dry mango powder), 1/2 tsp. ground turmeric, 1/2 tsp. Kashmiri or other red chile powder, and 1/8 tsp. ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes.
Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of 1/2 lime, 1/4 cup chopped cilantro, and 2 Tbsp. unsalted butter (if using) into chana masala.
Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion (if using). Serve with steamed rice, naan, or crusty bread.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
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.
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.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
Tuesday, July 1, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Stuffed Pepper Casserole and Chicken & Avocado Burritos. Enjoy!
BAKED SPAGHETTI
This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."
Time: 1-1/2 hours, plus cooling; Yield: 8 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Unsalted butter, for greasing the pan
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
2 tablespoons olive oil
1 large yellow onion, chopped
2 tablespoons minced garlic (about 5 cloves)
2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried
1-1/2 teaspoons dried oregano, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
1 pound ground beef (at least 85-percent lean)
1 (32- to 35-ounce) jar marinara sauce
1/2 cup fresh basil or parsley leaves, chopped, plus more for serving
1 cup/8 ounces ricotta cheese
3/4 cup grated Parmesan
1 large egg
2 cups/8 ounces shredded low-moisture mozzarella
Preparation
Step 1
Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.
Step 2
While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.
Step 3
Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.
Step 4
In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and 1/4 teaspoon salt. Mix with a fork until smooth.
Step 5
Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.
Step 6
Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.
Step 7
Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.
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.
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.
SLOW-COOKER BEEF STROGANOFF
This yumminess is from Betty Crocker, and begins, "You may think you don’t know anything about the 19th century Russian aristocrat Pavel Alexandrovich Stroganov, but you’ve most likely have enjoyed his namesake dish. While there are conflicting stories about the dish’s origin story, many food historians favor the version in which Stroganov’s cook, André Dupont, named his special beef fricassee for his employer. Thousands of chafing dishes later, the dish is still popular all over the world. And it’s no wonder—who could resist the succulent meal made with tender strips of beef and onions cooked in butter, simmered in a rich and creamy sauce made with sour cream, cream cheese, and mushrooms.
"It may sound complicated, but in our modern take on the classic, our easy slow cooker beef stroganoff recipe needs just 15 minutes of prep and a long, slow turn in the slow cooker, and supper practically makes itself. You can walk in the door to the tantalizing aroma of this satisfying dish on any chilly weeknight; just make some hot cooked egg noodles or rice to serve it over, to hold every single drop of the amazing sauce. It’s also a terrific recipe to have up your sleeve for when friends or family come for dinner, and you want an easy recipe that will impress."
Prep Time: 15 minutes; Total Tme: 5 hours 15 minutes; Servings: 8
To view this online, click here. Just before the recipe itself, there's a bit of info about the recipe's origin, as well as hints about the recipe, and a link to another stroganoff recipe. Enjoy!
Ingredients
1/4 cup butter
2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked egg noodles or rice
Instructions
In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes, stirring occasionally. or until beef is browned.
In 3-1/2- to 4-1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
BAKED SPAGHETTI
This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."
Time: 1-1/2 hours, plus cooling; Yield: 8 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Unsalted butter, for greasing the pan
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
2 tablespoons olive oil
1 large yellow onion, chopped
2 tablespoons minced garlic (about 5 cloves)
2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried
1-1/2 teaspoons dried oregano, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
1 pound ground beef (at least 85-percent lean)
1 (32- to 35-ounce) jar marinara sauce
1/2 cup fresh basil or parsley leaves, chopped, plus more for serving
1 cup/8 ounces ricotta cheese
3/4 cup grated Parmesan
1 large egg
2 cups/8 ounces shredded low-moisture mozzarella
Preparation
Step 1
Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.
Step 2
While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.
Step 3
Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.
Step 4
In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and 1/4 teaspoon salt. Mix with a fork until smooth.
Step 5
Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.
Step 6
Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.
Step 7
Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.
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.
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.
SLOW-COOKER BEEF STROGANOFF
This yumminess is from Betty Crocker, and begins, "You may think you don’t know anything about the 19th century Russian aristocrat Pavel Alexandrovich Stroganov, but you’ve most likely have enjoyed his namesake dish. While there are conflicting stories about the dish’s origin story, many food historians favor the version in which Stroganov’s cook, André Dupont, named his special beef fricassee for his employer. Thousands of chafing dishes later, the dish is still popular all over the world. And it’s no wonder—who could resist the succulent meal made with tender strips of beef and onions cooked in butter, simmered in a rich and creamy sauce made with sour cream, cream cheese, and mushrooms.
"It may sound complicated, but in our modern take on the classic, our easy slow cooker beef stroganoff recipe needs just 15 minutes of prep and a long, slow turn in the slow cooker, and supper practically makes itself. You can walk in the door to the tantalizing aroma of this satisfying dish on any chilly weeknight; just make some hot cooked egg noodles or rice to serve it over, to hold every single drop of the amazing sauce. It’s also a terrific recipe to have up your sleeve for when friends or family come for dinner, and you want an easy recipe that will impress."
Prep Time: 15 minutes; Total Tme: 5 hours 15 minutes; Servings: 8
To view this online, click here. Just before the recipe itself, there's a bit of info about the recipe's origin, as well as hints about the recipe, and a link to another stroganoff recipe. Enjoy!
Ingredients
1/4 cup butter
2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked egg noodles or rice
Instructions
In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes, stirring occasionally. or until beef is browned.
In 3-1/2- to 4-1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
BARBECUE-CHEDDAR CHICKEN PASTA
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).
Ingredients
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions
Directions
Chop red onion and pepper. Shred cheese (about 2 cups).
Shred chicken (2 cups).
Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.
Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.
Aprons Advice
Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.
Monday, April 28, 2025
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Grill Pan Chicken with Fiery Mango-Ginger Salsa and Creamed Chipped Beef on Toast. Enjoy!
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
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.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1-1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
MINI ITALIAN FRITTATAS
This is from Ina Garten on the Food Network site.
Active Time: 30 minutes; Total Time: 1 hour: Yield: 12 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/mini-italian-frittatas-4720584.
Ingredients
2 tablespoons good olive oil, plus extra for greasing the pans
1-1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2-1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1-1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1-1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese
Directions
Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.
Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1⁄2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
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.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1-1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
MINI ITALIAN FRITTATAS
This is from Ina Garten on the Food Network site.
Active Time: 30 minutes; Total Time: 1 hour: Yield: 12 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/mini-italian-frittatas-4720584.
Ingredients
2 tablespoons good olive oil, plus extra for greasing the pans
1-1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2-1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1-1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1-1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese
Directions
Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.
Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1⁄2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
Monday, April 21, 2025
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Chicken & Avocado Burritos and Three-Cheese Beef Pasta Shells. Enjoy!
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
FRENCH ONION BURGER
This is from Bush's Beans site, and begins, "Ready to bring your burger game up a notch? Try this quick and easy French Onion Burger recipe. Topped with sautéed onions, Worcestershire sauce, and Gruyere cheese, this is a savory stack the whole family will love. This savory burger with BUSH’S® Brown Sugar Hickory Baked Beans takes less than an hour to make and uses simple ingredients that are easy to find at any grocery store. The burgers can be prepared using a skillet or a grill, making this recipe a staple for any season. To get the most flavor out of this burger, coat your bun of choice with a thin layer of butter and grill it on the same pan you used to sauté the onions. This will create a crispy, flavorful layer to your bun that tastes like the croutons in French Onion Soup. BUSH’S® Brown Sugar Hickory Baked Beans are a perfectly sweet complement to this savory entrée."
Prep Time: 15 minutes; Cook Time: 35 minutes; Serves: 4
To view this online, go to https://www.bushbeans.com/en_US/bean-recipes/french-onion-burger.
Ingredients
2 Tbsp unsalted butter
2 onions, thinly sliced
1/4 cup beef broth
1 Tbsp + 1 tsp Worcestershire
1-1/2 lb lean ground beef
4 slices Gruyere or Swiss cheese
4 hamburger buns
1 can (16 oz) Bush's® Brown Sugar Hickory Baked Beans
Dijon mustard for serving
Directions
Melt butter in skillet over medium heat and sauté onion, stirring occasionally until deep golden, about 25 minutes.
Stir in beef broth, 1 teaspoon of Worcestershire sauce and 1/4 teaspoon pepper then cook just until onions are glossy.
Mix beef with 1 tablespoon Worcestershire and 1/4 teaspoon pepper and form into 4 burgers.
Cook burgers in a skillet or grill until cooked to your preferred doneness.
Melt cheese over each burger.
Top burgers with Dijon mustard and serve with heaping spoonfuls of Bush's® Brown Sugar Hickory Baked Beans.
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.
THREE-CHEESE BEEF PASTA SHELLS
This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."
Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8
To view this online, click here.
Ingredients
24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1-1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
QUICK WHITE CHICKEN CHILI
This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."
The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.
"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.
Ingredients
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
2 garlic cloves, finely chopped (2 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
2 (14 1/2-oz.) cans chicken broth
2 (4-oz.) cans chopped green chiles
1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided
Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado
Ingredients
Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.
Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
CHILI MAC
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.
Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."
Ingredients
1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
1 pound ground beef
1 yellow onion, finely chopped
1 tablespoon store-bought or homemade chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and pepper
1 (28-ounce) can crushed fire-roasted tomatoes
1 (14-ounce) can chicken broth
1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
8 ounces elbow macaroni or another small pasta
1 tablespoon Worcestershire sauce or soy sauce
4 ounces grated sharp Cheddar, plus more for serving (both optional)
Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
FRENCH ONION BURGER
This is from Bush's Beans site, and begins, "Ready to bring your burger game up a notch? Try this quick and easy French Onion Burger recipe. Topped with sautéed onions, Worcestershire sauce, and Gruyere cheese, this is a savory stack the whole family will love. This savory burger with BUSH’S® Brown Sugar Hickory Baked Beans takes less than an hour to make and uses simple ingredients that are easy to find at any grocery store. The burgers can be prepared using a skillet or a grill, making this recipe a staple for any season. To get the most flavor out of this burger, coat your bun of choice with a thin layer of butter and grill it on the same pan you used to sauté the onions. This will create a crispy, flavorful layer to your bun that tastes like the croutons in French Onion Soup. BUSH’S® Brown Sugar Hickory Baked Beans are a perfectly sweet complement to this savory entrée."
Prep Time: 15 minutes; Cook Time: 35 minutes; Serves: 4
To view this online, go to https://www.bushbeans.com/en_US/bean-recipes/french-onion-burger.
Ingredients
2 Tbsp unsalted butter
2 onions, thinly sliced
1/4 cup beef broth
1 Tbsp + 1 tsp Worcestershire
1-1/2 lb lean ground beef
4 slices Gruyere or Swiss cheese
4 hamburger buns
1 can (16 oz) Bush's® Brown Sugar Hickory Baked Beans
Dijon mustard for serving
Directions
Melt butter in skillet over medium heat and sauté onion, stirring occasionally until deep golden, about 25 minutes.
Stir in beef broth, 1 teaspoon of Worcestershire sauce and 1/4 teaspoon pepper then cook just until onions are glossy.
Mix beef with 1 tablespoon Worcestershire and 1/4 teaspoon pepper and form into 4 burgers.
Cook burgers in a skillet or grill until cooked to your preferred doneness.
Melt cheese over each burger.
Top burgers with Dijon mustard and serve with heaping spoonfuls of Bush's® Brown Sugar Hickory Baked Beans.
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.
THREE-CHEESE BEEF PASTA SHELLS
This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."
Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8
To view this online, click here.
Ingredients
24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1-1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
QUICK WHITE CHICKEN CHILI
This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."
The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.
"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.
Ingredients
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
2 garlic cloves, finely chopped (2 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
2 (14 1/2-oz.) cans chicken broth
2 (4-oz.) cans chopped green chiles
1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided
Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado
Ingredients
Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.
Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
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