Breakfast

When I was growing up (more years ago than seems possible), two of my friends - a brother and sister - lived next door. They were the oldest of four kids, and I thoroughly enjoyed hanging around with them. Frequently, when my mother was fixing dinner, I'd wander over to Robbie and Audrey's place to see what they were doing.

At one point, I noticed that on Thursday evenings (the last night before pay-day for most families in our neighborhood), their mother would have the four kids at the table, wolfing down cereal, pancakes, French toast, or other breakfast foods for dinner. If it was a cereal night, all the remaining cereal boxes from the previous shopping trip would be on the table, along with a gallon of milk, happy slurping noises coming from the table.

"Eat up!" their mother would admonish. "We'll get more cereal tomorrow, so you guys can finish those boxes up."

I so envied them. "Why can't we have cereal (or pancakes or French toast) for dinner?" I'd ask my mom. This, of course, was especially true whenever she was making that dreaded of meals, liver and onions.

"Those are breakfast things," Mom would explain, as though to a slow child.

Mom, with my younger brother, circa early 1960s

No matter. Since moving out on my own, and starting my own family (who are now grown), I occasionally made breakfast for dinner. There's nothing wrong with that, opinions to the contrary.

And so, here are six breakfast recipes that you can make for breakfast, lunch, or dinner, including an Egg White Frittata with Cheddar and Veggies and Creamed Chipped Beef on Toast (yum!). Enjoy!

HAM AND SPINACH HASHBROWN BREAKFAST SKILLET

This comes from Betty Crocker, and starts off, "What happens when you replace the crust in a breakfast quiche with hashbrowns? Magic, that’s what. With a crispy, buttery hashbrown base, this one-skillet wonder starts on the stovetop and finishes hands-free in the oven. Throw a dollop of sour cream on top, and you’ve got yourself a spectacularly savory slice of breakfast pie." Yum!

Prep Time: 25 minutes; Total Time: 1 hour 25 minutes; Servings: 6

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

1 package (16 oz) Cascadian Farm™ organic frozen hashbrowns

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups shredded Gruyère cheese (6 oz)

1 cup chopped baby spinach

3/4 cup chopped fully cooked ham (about 4 oz)6 eggs

1/2 cup half-and-half

2 teaspoons Dijon mustard

1/4 cup sliced green onions

Instructions

In 10-inch nonstick ovenproof skillet with a lid, heat oil over medium heat.

Add frozen hashbrowns; cover and cook 10 minutes, stirring halfway through. Uncover, add salt and pepper; cook 10 to 12 minutes, stirring halfway through, until hashbrowns are tender and golden brown in spots. Remove from heat.

Heat oven to 400°F. Using back of spoon, carefully press hashbrowns into even layer in bottom and up side of skillet.

Top with cheese, spinach and ham. Beat eggs, half-and-half, Dijon mustard and 3 tablespoons of the green onions in 2-cup glass measuring cup or small bowl; pour over ham.

Bake 28 to 33 minutes or until eggs are completely set in center and internal temperature is at least 160°F. Let stand 10 minutes before serving. Garnish with remaining 1 tablespoon green onion.

BISCUITS AND GRAVY CASSEROLE

This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."

Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb bulk mild breakfast sausage

1/2 cup chopped onion

1/2 cup chopped red bell peppers

1 package (8 oz) white button mushrooms, chopped (about 2 cups)

1 teaspoon pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/3 cup Gold Medal™ all-purpose flour

3 cups milk

2 oz cream cheese, softened

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)

Instructions

Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.

In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.

Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.

CREAMED CHIPPED BEEF ON TOAST

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

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

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

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

1-1/2 cups warm milk

1 (8 ounce) jar dried beef, chopped

1 pinch cayenne pepper

bread, toasted

Ingredients

Gather all ingredients.

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

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

Stir in beef and cayenne; cook until warmed through.

Serve over toast.

Recipe Tip

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

MINI ITALIAN FRITTATAS

This is from Ina Garten on the Food Network site.

Active Time: 30 minutes; Total Time: 1 hour: Yield: 12 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/mini-italian-frittatas-4720584.

Ingredients

2 tablespoons good olive oil, plus extra for greasing the pans

1-1/2 cups chopped leeks, white and light green parts, washed and spun dry

4 ounces sliced Italian prosciutto, coarsely chopped

8 ounces fresh baby spinach

2-1/2 tablespoons julienned fresh basil leaves

1 tablespoon freshly squeezed lemon juice

1-1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)

8 extra-large eggs

1-1/2 cups half-and-half

Kosher salt and freshly ground black pepper

4 tablespoons freshly grated Parmesan cheese

Directions

Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.

Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.

In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.

Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

EGG WHITE FRITTATA WITH CHEDDAR AND VEGGIES

This is from WW (formerly known as Weight Watchers). It begins, "Sticking to just egg whites in a frittata lets you save room all the flavorful, cheesy goodness on top here. Plus, it had all that filling protein you'd expect in an egg-based main dish so that you feel satisfied. Use this versatile recipe as a jumping-off point for many variations. Other fillings to try: sliced button mushrooms, grated summer squash, diced tomatoes, and flavorful minced shallots. Frittatas are a welcome starring attraction whether it's brunch, lunch, or dinner and leftovers are a gift. Wrap up a wedge in a lettuce leaf for a low-carb lunch or reheat it in the microwave and roll it up in a tortilla for a quick and portable breakfast on the go."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving Size: 1 wedge; Difficulty: Easy; 8 points

To view this online, click here.

Ingredients

1-1/2 cup egg whites (about 8 large eggs)

1/2 tsp table salt

1/4 tsp black pepper

2 tsp olive oil

2 bell peppers, medium, any color, diced

1 medium red onion, thinly sliced

8 oz (about 1 cup) reduced fat cheddar cheese, shredded

2 medium scallions, sliced on diagonal

Directions

Whisk together egg whites, salt, and pepper in large bowl until frothy.

Heat oil in 10-inch heavy ovenproof nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Add egg whites and cook, stirring occasionally, until beginning to set, about 2 minutes. Reduce heat and cook, without stirring, until eggs are almost set, about 6 minutes longer.

Meanwhile, preheat broiler.

Sprinkle Cheddar over frittata. Broil 5 inches from heat until cheese is melted and eggs are set, 1–2 minutes. Sprinkle with scallions. Cut into 4 wedges.

Notes

If you have leftovers, wrap them in plastic wrap and refrigerate up to 3 days. A wedge of this tasty frittata makes an excellent sandwich filling.

SALSA VERDE SCRAMBLED EGG TACOS

This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.

Ingredients

6 eggs

1/4 cup milk

1/4 teaspoon salt

2 tablespoons butter

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package

1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend

1/2 cup pico de gallo

1 medium avocado, pitted, peeled, diced

1/3 cup Old El Paso™ Creamy Salsa Verde sauce

Preparation

In large bowl, beat eggs with whisk. Add milk and salt; beat well.

In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.

Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.

Expert Tips

Try chopped tomatoes in place of pico de gallo.

Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!

Add cooked breakfast sausage to tacos for a flavor twist.

Breakfast

It's Breakfast for any meal time again. After all, who says you can't have breakfast for breakfast, lunch, or dinner? Here are six recipes to help you through the day, including Banana Granola with Cinnamon Nutmeg and Walnuts and Mini Italian Frittatas. Enjoy!

HAM AND SPINACH HASHBROWN BREAKFAST SKILLET

This comes from Betty Crocker, and starts off, "What happens when you replace the crust in a breakfast quiche with hashbrowns? Magic, that’s what. With a crispy, buttery hashbrown base, this one-skillet wonder starts on the stovetop and finishes hands-free in the oven. Throw a dollop of sour cream on top, and you’ve got yourself a spectacularly savory slice of breakfast pie." Yum!

Prep Time: 25 minutes; Total Time: 1 hour 25 minutes; Servings: 6

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

1 package (16 oz) Cascadian Farm™ organic frozen hashbrowns

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups shredded Gruyère cheese (6 oz)

1 cup chopped baby spinach

3/4 cup chopped fully cooked ham (about 4 oz)6 eggs

1/2 cup half-and-half

2 teaspoons Dijon mustard

1/4 cup sliced green onions

Instructions

In 10-inch nonstick ovenproof skillet with a lid, heat oil over medium heat.

Add frozen hashbrowns; cover and cook 10 minutes, stirring halfway through. Uncover, add salt and pepper; cook 10 to 12 minutes, stirring halfway through, until hashbrowns are tender and golden brown in spots. Remove from heat.

Heat oven to 400°F. Using back of spoon, carefully press hashbrowns into even layer in bottom and up side of skillet.

Top with cheese, spinach and ham. Beat eggs, half-and-half, Dijon mustard and 3 tablespoons of the green onions in 2-cup glass measuring cup or small bowl; pour over ham.

Bake 28 to 33 minutes or until eggs are completely set in center and internal temperature is at least 160°F. Let stand 10 minutes before serving. Garnish with remaining 1 tablespoon green onion.

BISCUITS AND GRAVY CASSEROLE

This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."

Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb bulk mild breakfast sausage

1/2 cup chopped onion

1/2 cup chopped red bell peppers

1 package (8 oz) white button mushrooms, chopped (about 2 cups)

1 teaspoon pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/3 cup Gold Medal™ all-purpose flour

3 cups milk

2 oz cream cheese, softened

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)

Instructions

Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.

In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.

Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.

EGG AND POTATO BREAKFAST TACOS

This is from the Food Network, and begins, "Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Roast potatoes with poblano peppers and onions until golden brown, then enjoy on warm tortillas with buttery scrambled eggs."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/egg-and-potato-breakfast-tacos-3363842.

Ingredients

8 large eggs

1 teaspoon chili powder

Kosher salt

2 Yukon gold potatoes (about 1 pound), diced

1 onion, diced

1 poblano chile pepper, thinly sliced

Cooking spray

3 plum tomatoes, diced

1/2 cup chopped fresh cilantro

2 tablespoons jalapeno hot sauce

1 tablespoon unsalted butter

12 white corn tortillas

Directions

Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.

Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.

Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.

Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.

MINI ITALIAN FRITTATAS

This is from Ina Garten on the Food Network site.

Active Time: 30 minutes; Total Time: 1 hour: Yield: 12 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/mini-italian-frittatas-4720584.

Ingredients

2 tablespoons good olive oil, plus extra for greasing the pans

1-1/2 cups chopped leeks, white and light green parts, washed and spun dry

4 ounces sliced Italian prosciutto, coarsely chopped

8 ounces fresh baby spinach

2-1/2 tablespoons julienned fresh basil leaves

1 tablespoon freshly squeezed lemon juice

1-1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)

8 extra-large eggs

1-1/2 cups half-and-half

Kosher salt and freshly ground black pepper

4 tablespoons freshly grated Parmesan cheese

Directopms

Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.

Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.

In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.

Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS

This is from Jerrelle Guy in The New York Times cooking enewsletter. Jerrelle wrote, "This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you’d like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana."

Yield: 2 1/2 cups; Time: 1 hour, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1021529-banana-granola-with-cinnamon-nutmeg-and-walnuts.

Ingredients

1/2 cup/5 ounces mashed bananas (from about 1 large or 2 small ripe or overripe bananas)

1/4 packed cup dark brown sugar

1/4 cup melted virgin coconut oil

2 teaspoons lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 cups old-fashioned rolled oats

1/4 cup walnut halves, roughly chopped

Preparation

Heat the oven to 325 degrees and line a sheet pan with parchment paper.

Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You’ll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn’t burn.

Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.

Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.

Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don’t burn.

Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.

Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it’ll stay crisp for at least 3 months).

PARISIAN-STYLE SWEET CREPES

This comes from the September 2009 issue of Vegetarian Times, page 37. It begins, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience iseasy to re-create at home for breakfast, Sunday supper, or a snack."

Makes 8 crêpes

To view this online, go to https://www.vegetariantimes.com/recipes/parisian-style-sweet-crepes/.

Ingredients

Crêpes

1-1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)

Nutella

Jam

Butter

Chestnut Purée

Preparation

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Grill Pan Chicken with Fiery Mango-Ginger Salsa and Creamed Chipped Beef on Toast. Enjoy!

CHILI MAC

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings

This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.

Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."

Ingredients

1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed

1 pound ground beef

1 yellow onion, finely chopped

1 tablespoon store-bought or homemade chili powder

1 tablespoon ground cumin

1 tablespoon garlic powder

Salt and pepper

1 (28-ounce) can crushed fire-roasted tomatoes

1 (14-ounce) can chicken broth

1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid

8 ounces elbow macaroni or another small pasta

1 tablespoon Worcestershire sauce or soy sauce

4 ounces grated sharp Cheddar, plus more for serving (both optional)

Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving

Preparation

In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.

Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.

Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.

Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.

GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA

Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil

Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil

View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.

Ingredients

1 tablespoon canola oil

1 teaspoon curry powder

1 teaspoon sugar

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt

4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness

Canola oil cooking spray

1 lemon, cut into quarters

Salsa

1 cup finely chopped mango

2 to 3 tablespoons chopped fresh mint leaves

1 teaspoon grated fresh ginger

2 tablespoons finely chopped red onion

1/2 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon canola oil

Directions

Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.

Meanwhile, stir together salsa ingredients in a small bowl.

Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.

Notes:

This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!

Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g

Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat

CREAMED CHIPPED BEEF ON TOAST

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

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

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

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

1-1/2 cups warm milk

1 (8 ounce) jar dried beef, chopped

1 pinch cayenne pepper

bread, toasted

Ingredients

Gather all ingredients.

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

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

Stir in beef and cayenne; cook until warmed through.

Serve over toast.

Recipe Tip

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

CHICKEN SPAGHETTI

This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."

Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10

To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.

Ingredients

6 cups unsalted chicken stock

1 (14-oz.) bone-in, skin-on chicken breast, skin removed

3 (7-oz.) bone-in, skin-on chicken thighs, skin removed

12 ounces uncooked spaghetti

1 (5-oz.) can evaporated milk

2 tablespoons all-purpose flour

1 tablespoon lower-sodium Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons kosher salt

2 tablespoons unsalted butter

1-1/2 cups chopped yellow onion (about 1 medium onion)

1 1/2 cups chopped red bell pepper (about 1 large pepper)

2 cups chopped tomatoes (about 3 medium tomatoes)

4 ounces sharp white Cheddar cheese, shredded (about 1 cup)

Directions

Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)

Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.

Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.

Chef's Notes

You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.

MINI ITALIAN FRITTATAS

This is from Ina Garten on the Food Network site.

Active Time: 30 minutes; Total Time: 1 hour: Yield: 12 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/mini-italian-frittatas-4720584.

Ingredients

2 tablespoons good olive oil, plus extra for greasing the pans

1-1/2 cups chopped leeks, white and light green parts, washed and spun dry

4 ounces sliced Italian prosciutto, coarsely chopped

8 ounces fresh baby spinach

2-1/2 tablespoons julienned fresh basil leaves

1 tablespoon freshly squeezed lemon juice

1-1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)

8 extra-large eggs

1-1/2 cups half-and-half

Kosher salt and freshly ground black pepper

4 tablespoons freshly grated Parmesan cheese

Directions

Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.

Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.

In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.

Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

MEDITERRANEAN STUFFED PEPPERS

This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”

Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.

Ingredients

4 large red or yellow bell peppers (about 1/2 lb each)

1 lb lean (at least 93%) ground turkey

1 tablespoon finely chopped garlic

1 teaspoon Italian seasoning

3/4 teaspoon salt

1/4 teaspoon pepper

1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)

3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)

1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)

3/4 cup reduced-fat shredded mozzarella cheese (3 oz)

1 package (4 oz) feta cheese crumbles (3/4 cup)

2 cups chopped plum (Roma) tomatoes (4 medium)

3 cup chopped fresh basil leaves

Directions

Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.

Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.

In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1⁄2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.

Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.

Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.

In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.