Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Athenian Meatloaf with Yogurt-Cucumber Sauce and Bistro Onion Burgers. Enjoy!

WHITE CHICKEN CHILI

This is from Lidey Heuck at The New York Times cooking enewsletter. For this, Lidey wrote, "This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024345-white-chicken-chili. Then, check out Sam Sifton's guide, "How to Make Chili." Finally, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeño pepper, seeds and ribs removed, finely chopped

2 tablespoons minced garlic (about 5 cloves)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon sweet paprika or chili powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (15-ounce) cans cannellini beans, rinsed and drained

2 (4-ounce) cans diced green chiles

2-1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)

1 cup fresh or frozen corn kernels

Half a lime, plus lime wedges for serving

Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Preparation

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g



HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

BISTRO ONION BURGERS

This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”

Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 pounds ground beef

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

3 tablespoons water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomatoes slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

BEST EVER BEEF STEW

This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes

You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

1 large russet potato, peeled and cut in 1/2-inch chunks

2 tablespoons chopped fresh parsley leaves

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

Chicken

Today's post deals with chicken, and includes East Chicken Enchiladas and Hawaiian Sheet Pan Chicken. Enjoy!

WHITE CHICKEN CHILI

This is from Lidey Heuck at The New York Times cooking enewsletter. For this, Lidey wrote, "This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024345-white-chicken-chili. Then, check out Sam Sifton's guide, "How to Make Chili." Finally, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeño pepper, seeds and ribs removed, finely chopped

2 tablespoons minced garlic (about 5 cloves)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon sweet paprika or chili powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (15-ounce) cans cannellini beans, rinsed and drained

2 (4-ounce) cans diced green chiles

2-1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)

1 cup fresh or frozen corn kernels

Half a lime, plus lime wedges for serving

Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Preparation

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

SALT-AND-PEPPER ROAST CHICKEN

This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.” Makes 4 servings.

To view this recipe, as well as a great guide on roasting chicken, written by Melissa Clark, click here. Very thorough!

Ingredients

1 (3 1/2-pound) whole chicken, patted dry

2 1/2 teaspoons kosher salt

2 teaspoons black pepper

Small bunch mixed herbs, such as rosemary, thyme and sage

Preparation

Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.

Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)

Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Tips: (by Melissa Clark)

“Now that you know the basics of roasting a chicken, here are some suggestions for how to serve it:

“Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.

“Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.

“Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.”

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.

GRILLED CHICKEN TORTA SLIDERS

This comes from Old El Paso, and begins, "Get your torta on with these simple, fresh, party-sized chicken sandwiches."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-chicken-torta-sliders.

Ingredients

2 tablespoons vegetable oil

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 boneless skinless chicken breasts (3/4 lb)

8 slider buns, split

1 tablespoon butter, melted

1/2 cup Old El Paso™ refried beans (from 16-oz can)

1/2 medium avocado, pitted, peeled, thinly sliced

2 slices (1 oz each) Monterey Jack cheese, quartered

2 green onions, thinly sliced on the bias

Chopped fresh cilantro, if desired

Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Rub chicken breasts with oil mixture.

Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Cut each breast in quarters.

Meanwhile, brush cut sides of buns with melted butter and place, cut sides down, on grill. Cook 30 to 60 seconds or until cut sides are browned. Turn, and grill 30 to 60 seconds longer or until grill marks appear. Place beans in small microwavable bowl. Microwave uncovered on High 60 to 90 seconds or until softened and easy to stir. Spread bottom bun halves with beans. Top with avocado, then top with chicken.

Top chicken with cheese, remaining ingredients and tops of buns.

Expert Tips

Craving a little more heat? Opt for pepper Jack cheese.

Cutting green onions on the bias is easier (since they don’t roll around your cutting board) and are more beautiful, providing a slender slaw-like appearance.

EASY CHICKEN ENCHILADAS

This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."

Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.

Ingredients

1 pound skinless, boneless chicken breast halves

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup mild salsa (lower sodium such as Newman's Own)

1 (4 ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups packaged baby lettuce mix

8 (6 inch) corn tortillas, warmed (see Tip)

1/2 cup shredded Mexican-style four-cheese blend

Directions

Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Athenian Meatloaf with Yogurt-Cucumber Sauce and Bistro Onion Burgers. Enjoy!

WHITE CHICKEN CHILI

This is from Lidey Heuck at The New York Times cooking enewsletter. For this, Lidey wrote, "This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024345-white-chicken-chili. Then, check out Sam Sifton's guide, "How to Make Chili." Finally, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeño pepper, seeds and ribs removed, finely chopped

2 tablespoons minced garlic (about 5 cloves)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon sweet paprika or chili powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (15-ounce) cans cannellini beans, rinsed and drained

2 (4-ounce) cans diced green chiles

2-1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)

1 cup fresh or frozen corn kernels

Half a lime, plus lime wedges for serving

Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Preparation

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g



HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

BISTRO ONION BURGERS

This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”

Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 pounds ground beef

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

3 tablespoons water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomatoes slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

BEST EVER BEEF STEW

This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes

You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

1 large russet potato, peeled and cut in 1/2-inch chunks

2 tablespoons chopped fresh parsley leaves

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Hawaiian Sheet Pan Chicken and Apricot Kolache. Enjoy!

CARROT RISOTTO WITH CHILE CRISP

This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."

Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.

Ingredients

2-1/4 pounds carrots, peeled

2 tablespoons store-bought or homemade chile crisp, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

5 cups chicken or vegetable stock

4 tablespoons unsalted butter

1 large shallot, minced

3 garlic cloves, finely chopped

1/2 teaspoon ground coriander

1/2 cup dry white wine

1-1/2 cups/10 ounces arborio rice

2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)

Preparation

Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.

Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.

In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.

Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.

Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.

Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.

Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.

CHORIZO TAQUITOS

This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."

Time: 30 minutes; Yield: 4 to 6 taquitos

This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.

Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.

Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!

Ingredients

1 tablespoon neutral oil, such as canola

1 small onion, diced

2 garlic cloves, minced

1 jalapeño, diced

1/2 pound raw chorizo (casings removed, if necessary)

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

2 large eggs, beaten

4 to 6 (6-inch) flour tortillas

1/2 to 1 cup shredded pepper Jack cheese

Salsa roja or salsa verde (optional), for serving

Preparation

Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.

Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.

Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.

Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)

Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.

HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

APRICOT KOLACHE

This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).

Yield: 24 kolaches

Ingredients

4-1/2 cups all-purpose flour

1/2 cup sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

1-1/2 teaspoons salt

1/2 cup water

1 cup sour cream

1/2 cup butter or margarine

2 eggs, large

Apricot Filling (recipe follows)

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.

Apricot Filling:

In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.

COWBOY CAVIAR PASTA SALAD

This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"

Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix

3 tablespoons cold water

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon honey

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1 cup chopped cooked chicken

1/2 cup chopped cooked bacon (5 slices)

1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed

1/2 cup frozen corn, cooked as directed on bag, cooled

1/2 cup chopped red bell pepper

1/2 cup diced fresh tomato

1/4 cup chopped fresh cilantro

2 tablespoons chopped red onion

Directions

Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.

In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.

Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Tips from the Betty Crocker Kitchens

tip 1

For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.

tip 2

Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.

tip 3

This salad is delicious with either black-eyed peas or black beans—or both.

Tip 4

Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.

tip 5

No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.

tip 6

Add chopped jalapeño or serrano pepper for more heat.

Tip 7

In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.

BUTTER CHICKEN

This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."

Time: 1 hour 15 minutes; Yield: 6 servings

This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.

Ingredients

1-1/2 cups full-fat Greek yogurt

2 tablespoons lemon juice

1-1/2 tablespoons ground turmeric

2 tablespoons garam masala

2 tablespoons ground cumin

3 pounds chicken thighs, on the bone

1/4 pound unsalted butter

4 teaspoons neutral oil, like vegetable or canola oil

2 medium-size yellow onions, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons fresh ginger, peeled and grated or finely diced

1 tablespoon cumin seeds

1 cinnamon stick

2 medium-size tomatoes, diced

2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced

Kosher salt to taste

2/3 cup chicken stock, low-sodium or homemade

1-1/2 cups cream

1-1/2 teaspoons tomato paste

3 tablespoons ground almonds, or finely chopped almonds

1/2 bunch cilantro leaves, stems removed

Preparation

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Hawaiian Sheet Pan Chicken and Cowboy Caviar Pasta Salad. Enjoy!

CARROT RISOTTO WITH CHILE CRISP

This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."

Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.

Ingredients

2-1/4 pounds carrots, peeled

2 tablespoons store-bought or homemade chile crisp, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

5 cups chicken or vegetable stock

4 tablespoons unsalted butter

1 large shallot, minced

3 garlic cloves, finely chopped

1/2 teaspoon ground coriander

1/2 cup dry white wine

1-1/2 cups/10 ounces arborio rice

2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)

Preparation

Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.

Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.

In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.

Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.

Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.

Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.

Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.

CHORIZO TAQUITOS

This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."

Time: 30 minutes; Yield: 4 to 6 taquitos

This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.

Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.

Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!

Ingredients

1 tablespoon neutral oil, such as canola

1 small onion, diced

2 garlic cloves, minced

1 jalapeño, diced

1/2 pound raw chorizo (casings removed, if necessary)

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

2 large eggs, beaten

4 to 6 (6-inch) flour tortillas

1/2 to 1 cup shredded pepper Jack cheese

Salsa roja or salsa verde (optional), for serving

Preparation

Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.

Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.

Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.

Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)

Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.

HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

APRICOT KOLACHE

This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).

Yield: 24 kolaches

Ingredients

4-1/2 cups all-purpose flour

1/2 cup sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

1-1/2 teaspoons salt

1/2 cup water

1 cup sour cream

1/2 cup butter or margarine

2 eggs, large

Apricot Filling (recipe follows)

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.

Apricot Filling:

In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.

COWBOY CAVIAR PASTA SALAD

This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"

Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix

3 tablespoons cold water

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon honey

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1 cup chopped cooked chicken

1/2 cup chopped cooked bacon (5 slices)

1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed

1/2 cup frozen corn, cooked as directed on bag, cooled

1/2 cup chopped red bell pepper

1/2 cup diced fresh tomato

1/4 cup chopped fresh cilantro

2 tablespoons chopped red onion

Directions

Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.

In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.

Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Tips from the Betty Crocker Kitchens

tip 1

For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.

tip 2

Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.

tip 3

This salad is delicious with either black-eyed peas or black beans—or both.

Tip 4

Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.

tip 5

No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.

tip 6

Add chopped jalapeño or serrano pepper for more heat.

Tip 7

In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.

BUTTER CHICKEN

This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."

Time: 1 hour 15 minutes; Yield: 6 servings

This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.

Ingredients

1-1/2 cups full-fat Greek yogurt

2 tablespoons lemon juice

1-1/2 tablespoons ground turmeric

2 tablespoons garam masala

2 tablespoons ground cumin

3 pounds chicken thighs, on the bone

1/4 pound unsalted butter

4 teaspoons neutral oil, like vegetable or canola oil

2 medium-size yellow onions, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons fresh ginger, peeled and grated or finely diced

1 tablespoon cumin seeds

1 cinnamon stick

2 medium-size tomatoes, diced

2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced

Kosher salt to taste

2/3 cup chicken stock, low-sodium or homemade

1-1/2 cups cream

1-1/2 teaspoons tomato paste

3 tablespoons ground almonds, or finely chopped almonds

1/2 bunch cilantro leaves, stems removed

Preparation

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Chicken

There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – there are hundreds of ways to have chicken.

As you probably guessed by now, today's post gives you six tasty ways to fix chicken, including Hawaiian Sheet Pan Chicken and Kung Pao Chicken. Enjoy!

ONE-POT CHICKEN AND POTATOES

This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.

To view this online, click here.

Ingredients

2 (1 pound) boneless, skinless chicken breasts

1 pound Yukon Gold or red potatoes, cut into 1-inch chunks

Kosher salt

2 cloves large garlic, thinly sliced

Freshly ground black pepper

1 medium shallot, thinly sliced

1 tablespoon unsalted butter

1 teaspoon minced fresh rosemary

1 tablespoon olive oil

1 teaspoon minced fresh sage

Parsley, for optional garnish

Rosemary sprigs, for optional garnish

Preparation

Preheat the oven to 375.

Pat the chicken breasts dry and sprinkle with salt and pepper.

Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.

Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.

Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.

Let the chicken rest for 5 minutes before serving.

KUNG PAO CHICKEN

This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

3 tablespoons peanut or vegetable oil

6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)

1-1/2 pounds chicken breast, cut into bite-sized pieces

2 cloves garlic, minced

1-1/2 teaspoons fresh ginger, minced

3/4 cup dry roasted peanuts

1 bunch green onions (about 6 green onions)

For the Marinade:

1-1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine or sherry

3/4 teaspoon cornstarch

For the Sauce:

1/4 cup black Chinese vinegar or dark balsamic vinegar

3 tablespoons soy sauce

1-1/2 tablespoons toasted sesame oil

3 tablespoons white sugar

2 tablespoons hoisin sauce

2 teaspoons cornstarch

Directions

Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.

Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.

Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.

Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.

EASY SHEET-PAN CHICKEN

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.

This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.

Ingredients

3 tablespoons whole-grain mustard

2 teaspoons chopped thyme leaves

2 garlic cloves, minced

1 tablespoon unsalted butter, softened

2 teaspoons Dijon mustard

3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry

2 teaspoons kosher salt

1 teaspoon black pepper

2/3 cup plain dried bread crumbs

Olive oil, for drizzling

Preparation

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.

Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.

Bake until chicken is golden and no longer pink, 35 to 40 minutes.

MISO CHICKEN

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Yield: 4 servings; Time: 45 minutes.

This was featured in Asian Pantry Essentials and can also be found online by clicking here.

Ingredients

4 tablespoons unsalted butter, softened

1/2 cup white miso

2 tablespoons honey

1 tablespoon rice vinegar (do not use seasoned rice vinegar)

Black pepper, to taste

8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Preparation

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

EASY CHICKEN ENCHILADAS

This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."

Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.

Ingredients

1 pound skinless, boneless chicken breast halves

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup mild salsa (lower sodium such as Newman's Own)

1 (4 ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups packaged baby lettuce mix

8 (6 inch) corn tortillas, warmed (see Tip)

1/2 cup shredded Mexican-style four-cheese blend

Directions

Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables

Chicken - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chicken, and includes Arroz Chaufa (Fried Rice With Chicken and Bell Pepper) and Stovetop Barbecue Chicken. Enjoy!

EASY CHICKEN ENCHILADAS

This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."

Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.

Ingredients

1 pound skinless, boneless chicken breast halves

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup mild salsa (lower sodium such as Newman's Own)

1 (4 ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups packaged baby lettuce mix

8 (6 inch) corn tortillas, warmed (see Tip)

1/2 cup shredded Mexican-style four-cheese blend

Directions

Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

SLOW-COOKER ARROZ CON POLLO (CHICKEN & RICE)

This is from Eating Well, and begins, "This one-pot chicken dinner, inspired by the traditional dish of Spain and Latin America, comes together easily in the crock pot. The instant brown rice is added near the end, to keep it from overcooking."

Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Servings: 8; Yield: 10 cups

To view this online, go to https://www.eatingwell.com/recipe/269113/slow-cooker-arroz-con-pollo-chicken-rice/.

Ingredients

3 large red, orange, and/or yellow bell peppers, chopped

1 small onion, chopped

3 cloves garlic, minced

1 (15 ounce) can no-sodium-added tomato sauce

1 (15 ounce) can no-sodium-added diced tomatoes, undrained

1-1/2 cups reduced-sodium chicken broth

2 tablespoons chili powder

1 tablespoon paprika

1 teaspoon salt, divided

1/2 teaspoon ground pepper

1/2 teaspoon ground cumin

1/2 teaspoon saffron or 1/4 teaspoon ground turmeric

2 pounds boneless, skinless chicken thighs

2 cups instant brown rice, such as Minute Rice

1 cup frozen peas

1/2 cup chopped green olives with pimientos

1/4 cup chopped fresh cilantro (Optional)

Directions

Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5-1/2 hours.

Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.

Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.

Tips

Equipment: 6-qt. slow cooker

STOVETOP BARBECUE CHICKEN

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Nothing compares to live fire, but even if you don’t have a grill, you can make chicken that’s burnished and sticky with barbecue sauce. To achieve a similar smokiness on the stovetop, paint boneless, skinless chicken with some barbecue sauce and sear it so the sugars in the sauce caramelize and char. The sauce here leans tangy and spicy, but adjust it as you like. Once the chicken is cooked, let the sauce bubble until glossy enough to slather onto the chicken. Since that only took 30 minutes, consider your sides: perhaps a green goddess slaw, potato chips or pickles. (If you’d like to use bone-in chicken, try this oven method.)"

Time: 30 minutes; Yield: 3 to 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024169-stovetop-barbecue-chicken. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

1/2 cup ketchup

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire or soy sauce

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon ground cayenne

1-1/2 to 2 pounds boneless, skinless chicken breasts or thighs

Salt and black pepper

1 tablespoon unsalted butter

Preparation

In a large bowl, stir together the ketchup, vinegar, Worcestershire, paprika, garlic powder and cayenne.

Pat the chicken dry and pound to an even ½-inch thickness, if necessary. Season all over with salt and pepper, then add to the bowl of barbecue sauce and turn to coat. (You can marinate the chicken, covered and refrigerated, up to 2 hours ahead.)

Melt the butter in a large (12-inch) nonstick skillet over medium heat. Shake the chicken to remove excess sauce, then add to the skillet. Cook until cooked through and charred in spots, 6 to 8 minutes per side. (Some sauce might collect and brown in the pan; that’s OK.) Meanwhile, stir 1/4 cup of water into the remaining bowl of sauce, scraping the sides to get every bit.

Transfer the chicken to a plate, pour the sauce into the pan and scrape any browned bits off the skillet. Boil until the sauce is thick and glossy, 2 to 4 minutes. Turn off the heat, add the chicken and any juices from the plate and turn to coat. If you find the sauce is too thin to coat the chicken, simmer it over medium-low. If it’s too thick to coat the chicken, add a tablespoon of water.

SHEET-PAN CHICKEN FAJITAS WITH THE WORKS

This is from WW (formerly Weight Watchers), and begins, "Sheet-pan dinners are popular for a reason: They cook everything in one place and keep cleanup minimal. The pans can be surprisingly versatile too—here, we use one like a fajita skillet. The key to getting that signature sear on the seasoned veggies and meat? Heating the empty pan in the oven until it’s screaming-hot. This ensures the ingredients start sizzling the second they hit the surface."

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 9 points

View this online here.

Ingredients

4 sprays cooking spray

1 pound uncooked boneless skinless chicken breast, thinly sliced

1 large onions, yellow, sliced

2 medium red bell peppers, sliced

1 large poblano chile, sliced

2 Tbsp canola oil

2 tsp chili powder

1 tsp garlic powder

1 tsp ground cumin

1 tsp kosher salt

1 tsp paprika, smoked

8 tortillas (6-inch), low carb, high fiber tortilla wraps

1 cup pico de gallo

1/2 cup cilantro leaves

1/4 cup reduced fat sour cream

1 avocado, medium, thinly sliced (optional)

1 medium jalapeño pepper, thinly sliced (optional)

1 lime, cut into wedges (optional)

Directions

Place a large sheet pan in the oven. Preheat the oven to 450°F.

In a large bowl, combine the chicken, onion, bell peppers, and chile. Drizzle with the oil and toss to coat. Sprinkle with the chili powder, garlic powder, cumin, salt, and paprika and toss to coat.

Carefully remove the hot pan from the oven and coat with cooking spray. Spread the chicken and vegetables into an even layer on the pan. Roast until the chicken is cooked through, about 20 minutes, stirring halfway through.

Meanwhile, wrap the tortillas in foil. Place the tortillas in the oven to warm during the last 5 minutes of roasting.

Divide the chicken and vegetables among the tortillas. Serve with the pico de gallo, cilantro, sour cream, avocado, jalapeño, and lime wedges (if using).

Serving size: 2 filled tortillas

ARROZE CHAUFA (FRIED RICE WITH CHICKEN AND BELL PEPPER)

This is from Ham El-Waylly in The New York Times cooking enewsletter. For this recipe, Ham wrote, "After laborers flocked from China to Peru in the mid-1800s, a blend of Chinese and Peruvian cuisine known as Chifa was born. This simple version of arroz chaufa (fried rice) focuses on chicken thighs and red bell pepper, but other varieties might embrace sliced hot dogs, shrimp or strips of meat. The key to this recipe, and other fried rice recipes, is keeping the cooking surface hot. This is easy to achieve when using a powerful wok burner in a professional kitchen, but at home, this means cooking things in smaller batches. If you need to serve more people, multiply the recipe as needed, but make sure to cook the rice in several batches to allow it to crisp rather than steam. (You can hold the prepared rice covered in foil in a warm oven.)"

Time: 45 minutes; Yield: 2 to 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024042-arroz-chaufa-fried-rice-with-chicken-and-bell-pepper. While you're there, sign up for The New York Times cooking enewsletter (if you haven't already). Great stuff!

Ingredients

4 tablespoons neutral oil, like grapeseed

2 large eggs, beaten

Kosher salt

1 medium red bell pepper, stem and seeds removed, roughly chopped

1/2 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes

1 (2-inch) piece fresh ginger, peeled and finely chopped

4 garlic cloves, finely chopped

1 bunch scallions, trimmed and thinly sliced, white and green portions separated

1 tablespoon ground cumin

1 teaspoon ground white pepper, plus more for seasoning

1 teaspoon granulated sugar

1/4 teaspoon MSG (optional)

2 cups cooked white rice, cooled

2 tablespoons soy sauce or tamari, plus more for seasoning

1 tablespoon sesame oil

Preparation

In a large skillet or wok, heat 1 tablespoon neutral oil over high until shimmering. Add the eggs, season with a pinch of salt and cook until fully cooked, flipping over once halfway through, about 2 minutes. Transfer to a cutting board, roughly chop it into small pieces and set aside.

Return the pan to high heat and add another tablespoon of neutral oil. Add the bell pepper, season with a pinch of salt and cook, frequently stirring, until lightly charred along the edges and softened, 3 to 5 minutes; transfer to a bowl.

Return the pan to high heat and add the remaining 2 tablespoons neutral oil. Add the chicken, season with a pinch of salt and cook, frequently stirring, until golden brown and cooked through, about 5 minutes.

Add the ginger, garlic and scallion whites; cook, frequently stirring, until fragrant and softened, 2 to 4 minutes. Add the cumin, white pepper, sugar and MSG (if using) and stir to combine.

Break up the cooled rice with your hands, so the grains are separate, then add to the pan. Stir frequently so all the ingredients are well incorporated and each grain of rice is coated in fat. Add the soy sauce and sesame oil along the outside perimeter of the pan and toss to combine. Cook, frequently stirring, until some of the rice starts to crisp and turn toasty, 5 to 8 minutes. Add the eggs, bell pepper and scallion greens to the rice; toss to combine.

Cook for another minute, then taste and adjust seasoning with salt, soy sauce and white pepper as needed. Serve immediately.

HAWAIIAN SHEET PAN CHICKEN

This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."

Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

4 sprays Cooking spray

22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

1 tsp table salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1-1/2 cups pineapple, fresh chunks

1 large red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into thin wedges

1/3 cup reduced sodium teriyaki sauce

2 Tbsp Cilantro, chopped (or to taste)

Directions

Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.

Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.

Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables