Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Million-Dollar Manicotti and Frozen Strawberry Layer Cake. Enjoy!
20-MINUTE CHICKEN ENCHILADAS
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.”
Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)
To view this online, click here.
Ingredients
1 cup prechopped onion
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (15-ounce) can unsalted tomato sauce
3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
1 (15-ounce) can unsalted black beans, rinsed and drained
12 (6-inch) corn tortillas
Cooking spray
3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
1 cup chopped tomato
1/4 cup chopped fresh cilantro
6 tablespoons sour cream
Directions
Preheat broiler to high.
Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
MILLION-DOLLAR MANICOTTI
This is from tbsp. (Tablespoon), and begins, “Cream cheese in the ricotta filling and a splash of cream in the sauce give this classic Italian baked pasta an added richness.”
Prep: 1 hr 5 min; Total: 1 hr 55 min; Servings: 7
View this online here.
Ingredients
1 box (8 oz) manicotti shells (14 shells)
3 cups shredded mozzarella cheese (12 oz)
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed, drained, squeezed dry
4 oz cream cheese, softened
1/4 cup shredded Parmesan cheese
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 lb ground beef
1/4 cup heavy whipping cream
Directions
Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, spinach, cream cheese, Parmesan cheese, pepper flakes, garlic and egg.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in bottom of baking dish. Spoon ricotta mixture into manicotti; place in dish.
Heat 10-inch skillet over medium heat. Add beef, and cook 5 to 7 minutes or until browned; drain. Stir in remaining pasta sauce and whipping cream. Spoon mixture over filled manicotti. Sprinkle remaining 1 cup mozzarella cheese on top.
Cover tightly with foil; bake 28 to 33 minutes or until sauce is bubbling. Uncover; bake 12 to 15 minutes longer or until edges of pan are bubbling.
To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled manicotti. Cool sauce completely, covered, 30 to 40 minutes in refrigerator before assembling manicotti. Assemble manicotti in dish, and cover with another layer of plastic wrap. Freeze unbaked manicotti about 8 hours or until completely frozen. Transfer frozen manicotti to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months.
To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw completely in refrigerator, up to 48 hours. Heat oven to 375°F. Bake 48 to 55 minutes or until sauce is bubbling; remove foil, and bake 12 to 15 minutes or until bubbly (165°F in center). Let stand 5 to 10 minutes before cutting and serving.
SWEET AND SOUR CHICKEN
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”
Yield: Serves 4 (serving size: 1 cup)
To view this online, click here.
Ingredients
2 large egg whites
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
6 tablespoons unsalted ketchup
1/4 cup water
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons canola oil, divided
1 red bell pepper, cut into 1-inch pieces
1 1/2 cups fresh pineapple chunks
2 teaspoons grated fresh ginger
3 green onions, cut into 1-inch pieces
Directions
Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.
FROZEN STRAWBERRY LAYER CAKE
This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”
The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy
Ingredients
1 1/2 pound strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup fat-free vanilla frozen yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
Showing posts with label Frozen Strawberry Layer Cake. Show all posts
Showing posts with label Frozen Strawberry Layer Cake. Show all posts
Tuesday, June 29, 2021
Tuesday, December 10, 2019
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Million-Dollar Manicotti and Frozen Strawberry Layer Cake. Enjoy!
20-MINUTE CHICKEN ENCHILADAS
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.”
Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)
To view this online, click here.
Ingredients
1 cup prechopped onion
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (15-ounce) can unsalted tomato sauce
3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
1 (15-ounce) can unsalted black beans, rinsed and drained
12 (6-inch) corn tortillas
Cooking spray
3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
1 cup chopped tomato
1/4 cup chopped fresh cilantro
6 tablespoons sour cream
Directions
Preheat broiler to high.
Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
MILLION-DOLLAR MANICOTTI
This is from tbsp. (Tablespoon), and begins, “Cream cheese in the ricotta filling and a splash of cream in the sauce give this classic Italian baked pasta an added richness.”
Prep: 1 hr 5 min; Total: 1 hr 55 min; Servings: 7
View this online here.
Ingredients
1 box (8 oz) manicotti shells (14 shells)
3 cups shredded mozzarella cheese (12 oz)
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed, drained, squeezed dry
4 oz cream cheese, softened
1/4 cup shredded Parmesan cheese
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 lb ground beef
1/4 cup heavy whipping cream
Directions
Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, spinach, cream cheese, Parmesan cheese, pepper flakes, garlic and egg.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in bottom of baking dish. Spoon ricotta mixture into manicotti; place in dish.
Heat 10-inch skillet over medium heat. Add beef, and cook 5 to 7 minutes or until browned; drain. Stir in remaining pasta sauce and whipping cream. Spoon mixture over filled manicotti. Sprinkle remaining 1 cup mozzarella cheese on top.
Cover tightly with foil; bake 28 to 33 minutes or until sauce is bubbling. Uncover; bake 12 to 15 minutes longer or until edges of pan are bubbling.
To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled manicotti. Cool sauce completely, covered, 30 to 40 minutes in refrigerator before assembling manicotti. Assemble manicotti in dish, and cover with another layer of plastic wrap. Freeze unbaked manicotti about 8 hours or until completely frozen. Transfer frozen manicotti to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months.
To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw completely in refrigerator, up to 48 hours. Heat oven to 375°F. Bake 48 to 55 minutes or until sauce is bubbling; remove foil, and bake 12 to 15 minutes or until bubbly (165°F in center). Let stand 5 to 10 minutes before cutting and serving.
SWEET AND SOUR CHICKEN
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”
Yield: Serves 4 (serving size: 1 cup)
To view this online, click here.
Ingredients
2 large egg whites
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
6 tablespoons unsalted ketchup
1/4 cup water
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons canola oil, divided
1 red bell pepper, cut into 1-inch pieces
1 1/2 cups fresh pineapple chunks
2 teaspoons grated fresh ginger
3 green onions, cut into 1-inch pieces
Directions
Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.
FROZEN STRAWBERRY LAYER CAKE
This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”
The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy
Ingredients
1 1/2 pound strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup fat-free vanilla frozen yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
20-MINUTE CHICKEN ENCHILADAS
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.”
Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)
To view this online, click here.
Ingredients
1 cup prechopped onion
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (15-ounce) can unsalted tomato sauce
3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
1 (15-ounce) can unsalted black beans, rinsed and drained
12 (6-inch) corn tortillas
Cooking spray
3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
1 cup chopped tomato
1/4 cup chopped fresh cilantro
6 tablespoons sour cream
Directions
Preheat broiler to high.
Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
MILLION-DOLLAR MANICOTTI
This is from tbsp. (Tablespoon), and begins, “Cream cheese in the ricotta filling and a splash of cream in the sauce give this classic Italian baked pasta an added richness.”
Prep: 1 hr 5 min; Total: 1 hr 55 min; Servings: 7
View this online here.
Ingredients
1 box (8 oz) manicotti shells (14 shells)
3 cups shredded mozzarella cheese (12 oz)
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed, drained, squeezed dry
4 oz cream cheese, softened
1/4 cup shredded Parmesan cheese
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 lb ground beef
1/4 cup heavy whipping cream
Directions
Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, spinach, cream cheese, Parmesan cheese, pepper flakes, garlic and egg.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in bottom of baking dish. Spoon ricotta mixture into manicotti; place in dish.
Heat 10-inch skillet over medium heat. Add beef, and cook 5 to 7 minutes or until browned; drain. Stir in remaining pasta sauce and whipping cream. Spoon mixture over filled manicotti. Sprinkle remaining 1 cup mozzarella cheese on top.
Cover tightly with foil; bake 28 to 33 minutes or until sauce is bubbling. Uncover; bake 12 to 15 minutes longer or until edges of pan are bubbling.
To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled manicotti. Cool sauce completely, covered, 30 to 40 minutes in refrigerator before assembling manicotti. Assemble manicotti in dish, and cover with another layer of plastic wrap. Freeze unbaked manicotti about 8 hours or until completely frozen. Transfer frozen manicotti to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months.
To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw completely in refrigerator, up to 48 hours. Heat oven to 375°F. Bake 48 to 55 minutes or until sauce is bubbling; remove foil, and bake 12 to 15 minutes or until bubbly (165°F in center). Let stand 5 to 10 minutes before cutting and serving.
SWEET AND SOUR CHICKEN
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”
Yield: Serves 4 (serving size: 1 cup)
To view this online, click here.
Ingredients
2 large egg whites
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
6 tablespoons unsalted ketchup
1/4 cup water
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons canola oil, divided
1 red bell pepper, cut into 1-inch pieces
1 1/2 cups fresh pineapple chunks
2 teaspoons grated fresh ginger
3 green onions, cut into 1-inch pieces
Directions
Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.
FROZEN STRAWBERRY LAYER CAKE
This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”
The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy
Ingredients
1 1/2 pound strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup fat-free vanilla frozen yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
Thursday, December 20, 2018
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's six recipes include Tortellini with Ham, Peas, and Tomato Cream Sauce and Sweet Pear Bread. Enjoy!
GARDEN PATCH SPAGHETTI & MEATBALLS
This comes from FamilyTime, and begins, “Enhance a favored meal with some extra nutritional boost - veggies almost hidden from view but a delicious addition.”
Serves: 4 servings; Prep Time: 15 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
1 pound ground beef
1/2 cup seasoned dry bread crumbs
1 egg
1 tablespoon vegetable oil
1 jar (25 ounces) Prego® Marinara Italian Sauce
2 cups frozen peas and carrots
1 package (16 ounces) spaghetti, cooked and drained (about 8 cups)
Grated Parmesan cheese
Directions
Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1 1/2-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.
Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.
Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
FROZEN STRAWBERRY LAYER CAKE
This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”
The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy
Ingredients
1 1/2 pound strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup fat-free vanilla frozen yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
TORTELLINI WITH HAM, PEAS, AND TOMATO CREAM SAUCE
This comes from FamilyTime, and begins, “You’ll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 16 minutes
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion, chopped
2 1/2 cups canned crushed tomatoes in thick puree, from one 28-ounce can
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
1 pound cheese-filled tortellini
1/4 pound deli ham, cut into 1/4-inch dice
3/4 cup frozen petite peas, defrosted
Directions
In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
GARDEN PATCH SPAGHETTI & MEATBALLS
This comes from FamilyTime, and begins, “Enhance a favored meal with some extra nutritional boost - veggies almost hidden from view but a delicious addition.”
Serves: 4 servings; Prep Time: 15 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
1 pound ground beef
1/2 cup seasoned dry bread crumbs
1 egg
1 tablespoon vegetable oil
1 jar (25 ounces) Prego® Marinara Italian Sauce
2 cups frozen peas and carrots
1 package (16 ounces) spaghetti, cooked and drained (about 8 cups)
Grated Parmesan cheese
Directions
Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1 1/2-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.
Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.
Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
FROZEN STRAWBERRY LAYER CAKE
This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”
The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy
Ingredients
1 1/2 pound strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup fat-free vanilla frozen yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
TORTELLINI WITH HAM, PEAS, AND TOMATO CREAM SAUCE
This comes from FamilyTime, and begins, “You’ll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 16 minutes
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion, chopped
2 1/2 cups canned crushed tomatoes in thick puree, from one 28-ounce can
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
1 pound cheese-filled tortellini
1/4 pound deli ham, cut into 1/4-inch dice
3/4 cup frozen petite peas, defrosted
Directions
In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
Tuesday, December 11, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Million-Dollar Manicotti and Frozen Strawberry Layer Cake. Enjoy!
20-MINUTE CHICKEN ENCHILADAS
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.”
Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)
To view this online, click here.
Ingredients
1 cup prechopped onion
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (15-ounce) can unsalted tomato sauce
3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
1 (15-ounce) can unsalted black beans, rinsed and drained
12 (6-inch) corn tortillas
Cooking spray
3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
1 cup chopped tomato
1/4 cup chopped fresh cilantro
6 tablespoons sour cream
Directions
Preheat broiler to high.
Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
MILLION-DOLLAR MANICOTTI
This is from tbsp. (Tablespoon), and begins, “Cream cheese in the ricotta filling and a splash of cream in the sauce give this classic Italian baked pasta an added richness.”
Prep: 1 hr 5 min; Total: 1 hr 55 min; Servings: 7
View this online here.
Ingredients
1 box (8 oz) manicotti shells (14 shells)
3 cups shredded mozzarella cheese (12 oz)
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed, drained, squeezed dry
4 oz cream cheese, softened
1/4 cup shredded Parmesan cheese
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 lb ground beef
1/4 cup heavy whipping cream
Directions
Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, spinach, cream cheese, Parmesan cheese, pepper flakes, garlic and egg.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in bottom of baking dish. Spoon ricotta mixture into manicotti; place in dish.
Heat 10-inch skillet over medium heat. Add beef, and cook 5 to 7 minutes or until browned; drain. Stir in remaining pasta sauce and whipping cream. Spoon mixture over filled manicotti. Sprinkle remaining 1 cup mozzarella cheese on top.
Cover tightly with foil; bake 28 to 33 minutes or until sauce is bubbling. Uncover; bake 12 to 15 minutes longer or until edges of pan are bubbling.
To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled manicotti. Cool sauce completely, covered, 30 to 40 minutes in refrigerator before assembling manicotti. Assemble manicotti in dish, and cover with another layer of plastic wrap. Freeze unbaked manicotti about 8 hours or until completely frozen. Transfer frozen manicotti to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months.
To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw completely in refrigerator, up to 48 hours. Heat oven to 375°F. Bake 48 to 55 minutes or until sauce is bubbling; remove foil, and bake 12 to 15 minutes or until bubbly (165°F in center). Let stand 5 to 10 minutes before cutting and serving.
SWEET AND SOUR CHICKEN
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”
Yield: Serves 4 (serving size: 1 cup)
To view this online, click here.
Ingredients
2 large egg whites
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
6 tablespoons unsalted ketchup
1/4 cup water
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons canola oil, divided
1 red bell pepper, cut into 1-inch pieces
1 1/2 cups fresh pineapple chunks
2 teaspoons grated fresh ginger
3 green onions, cut into 1-inch pieces
Directions
Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.
FROZEN STRAWBERRY LAYER CAKE
This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”
The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy
Ingredients
1 1/2 pound strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup fat-free vanilla frozen yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
20-MINUTE CHICKEN ENCHILADAS
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.”
Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)
To view this online, click here.
Ingredients
1 cup prechopped onion
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (15-ounce) can unsalted tomato sauce
3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
1 (15-ounce) can unsalted black beans, rinsed and drained
12 (6-inch) corn tortillas
Cooking spray
3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
1 cup chopped tomato
1/4 cup chopped fresh cilantro
6 tablespoons sour cream
Directions
Preheat broiler to high.
Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
MILLION-DOLLAR MANICOTTI
This is from tbsp. (Tablespoon), and begins, “Cream cheese in the ricotta filling and a splash of cream in the sauce give this classic Italian baked pasta an added richness.”
Prep: 1 hr 5 min; Total: 1 hr 55 min; Servings: 7
View this online here.
Ingredients
1 box (8 oz) manicotti shells (14 shells)
3 cups shredded mozzarella cheese (12 oz)
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed, drained, squeezed dry
4 oz cream cheese, softened
1/4 cup shredded Parmesan cheese
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 lb ground beef
1/4 cup heavy whipping cream
Directions
Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, spinach, cream cheese, Parmesan cheese, pepper flakes, garlic and egg.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in bottom of baking dish. Spoon ricotta mixture into manicotti; place in dish.
Heat 10-inch skillet over medium heat. Add beef, and cook 5 to 7 minutes or until browned; drain. Stir in remaining pasta sauce and whipping cream. Spoon mixture over filled manicotti. Sprinkle remaining 1 cup mozzarella cheese on top.
Cover tightly with foil; bake 28 to 33 minutes or until sauce is bubbling. Uncover; bake 12 to 15 minutes longer or until edges of pan are bubbling.
To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled manicotti. Cool sauce completely, covered, 30 to 40 minutes in refrigerator before assembling manicotti. Assemble manicotti in dish, and cover with another layer of plastic wrap. Freeze unbaked manicotti about 8 hours or until completely frozen. Transfer frozen manicotti to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months.
To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw completely in refrigerator, up to 48 hours. Heat oven to 375°F. Bake 48 to 55 minutes or until sauce is bubbling; remove foil, and bake 12 to 15 minutes or until bubbly (165°F in center). Let stand 5 to 10 minutes before cutting and serving.
SWEET AND SOUR CHICKEN
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”
Yield: Serves 4 (serving size: 1 cup)
To view this online, click here.
Ingredients
2 large egg whites
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
6 tablespoons unsalted ketchup
1/4 cup water
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons canola oil, divided
1 red bell pepper, cut into 1-inch pieces
1 1/2 cups fresh pineapple chunks
2 teaspoons grated fresh ginger
3 green onions, cut into 1-inch pieces
Directions
Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.
FROZEN STRAWBERRY LAYER CAKE
This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”
The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy
Ingredients
1 1/2 pound strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup fat-free vanilla frozen yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
Tuesday, December 4, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Mom's Turkey Meatloaf and Sweet Potato Soufflé in Orange Cups. Enjoy!
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
FROZEN STRAWBERRY LAYER CAKE
This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”
The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy
Ingredients
1 1/2 pound strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup fat-free vanilla frozen yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
SWANSON® RISOTTO
This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.
Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6
Ingredients
1 cup uncooked regular long-grain white rice OR Arborio Rice
1 clove garlic, minced
4 cups Swanson® Chicken Broth
Generous dash pepper
1 tbsp. grated Parmesan cheese
Directions
Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.
Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.
Add pepper and cheese.
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
TURKEY BURGER AND PEAR SLIDERS
This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”
Source: USA Pears and Hearth, Patio & Barbecue Association
Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes
To view this online, click here.
Ingredients
For Turkey Burgers
1 pound ground turkey
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1 tablespoon minced dried onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 Bartlett or Anjou pears sliced (or planked)
3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)
arugula lettuce
Directions
To make turkey burgers:
Combine all ingredients in large bowl.
Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.
To make pear slices:
Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.
Grill or broil pear slices until brown in spots, about 2 minutes per side.
To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.
FROZEN STRAWBERRY LAYER CAKE
This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”
The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy
Ingredients
1 1/2 pound strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup fat-free vanilla frozen yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
SWEET PEAR BREAD
This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”
POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy
Ingredients
1 sprays cooking spray
3/4 cup all-purpose flour
1 cup whole-grain wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
1 large egg(s), beaten
1/4 cup canola oil
7 Tbsp dark brown sugar
15 oz unsweetened canned pears, drained and sliced (packed in water)
1/2 cup RC Cola Diet Cola, or other brand
Directions
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.
Stir flour mixture into egg mixture just enough to wet batter; do not beat.
Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
SWANSON® RISOTTO
This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.
Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6
Ingredients
1 cup uncooked regular long-grain white rice OR Arborio Rice
1 clove garlic, minced
4 cups Swanson® Chicken Broth
Generous dash pepper
1 tbsp. grated Parmesan cheese
Directions
Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.
Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.
Add pepper and cheese.
SWEET POTATO SOUFFLE IN ORANGE CUPS
This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!
“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”
Servings: 8
To view this online, click here.
Ingredients
2 pounds medium to large sweet potatoes or yams
4 large navel oranges, cut in half crosswise and hollowed out
1/4 cup brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
2 egg yolks
5 egg whites
6 candy canes or 12 peppermint hard candies
Directions
Preheat oven at 425°F.
With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.
Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.
Reduce oven temperature to 400°F.
In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.
In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.
Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.
Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.
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