Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Cheesy Skillet Taco Mac and Sweet Potato and Mustard Turkey Burgers. Enjoy!

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1-1/4 cups whole grain quinoa (about 7 ounces)

1-3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

SLOPPY JOES

This is from Ree Drummond on the Food Network.

Active Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings; Level: East

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-2120434.

Ingredients

2 1/2 pounds ground beef

1 large green bell pepper, diced

1/2 large onion, diced

1 1/2 cups ketchup

5 cloves garlic, minced

Hot sauce, such as Tabasco

Worcestershire sauce

Salt and freshly ground black pepper

8 kaiser rolls

2 tablespoons packed brown sugar

2 teaspoons chili powder, or more as needed

1 teaspoon dry mustard

1/2 teaspoon red pepper flakes, or more as needed

2 tablespoons butter, softened

Chips or salad, for serving, if desired

Ingredients

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

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.

CHESSY SKILLET TACO MAC

This is from Kardea Brown on the Food Network. The recipe begins, "You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together."

Active Time: 25 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

View this online at https://www.foodnetwork.com/recipes/cheesy-skillet-taco-mac-12821434.

Ingredients

1 tablespoon vegetable oil

1 cup diced onion

2 cloves garlic, minced

1 pound ground chuck

1 tablespoon Miss Brown’s House Seasoning, recipe follows

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

1-1/2 cups beef stock

8 ounces elbow pasta, cooked according to package directions

One 8-ounce block sharp Cheddar, shredded

Kosher salt and freshly ground black pepper

Sour cream and chopped green onions, for serving, optional

Miss Brown’s House Seasoning:

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

Directions

Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.

Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.

To serve, top with the sour cream and sprinkle with the green onions, if using.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

SWEET POTATO AND MUSTARD TURKEY BURGERS

This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”

Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers

Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)

To view this online, click here.

Ingredients

1/2 cup grated yellow onion

1 cup grated peeled sweet potato

1 lb ground turkey

1/2 cup finely chopped fresh parsley

1/3 cup spinach, finely chopped

1/2 cup gluten-free whole-grain mustard

1/2 tsp sea salt

Pinch of black pepper

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper.

Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.

Mix all ingredients together in a large bowl until everything is well combined.

Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.

Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.

These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Cheesy Skillet Taco Mac and Sweet Potato and Mustard Turkey Burgers. Enjoy!

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1-1/4 cups whole grain quinoa (about 7 ounces)

1-3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

SLOPPY JOES

This is from Ree Drummond on the Food Network.

Active Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings; Level: East

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-2120434.

Ingredients

2 1/2 pounds ground beef

1 large green bell pepper, diced

1/2 large onion, diced

1 1/2 cups ketchup

5 cloves garlic, minced

Hot sauce, such as Tabasco

Worcestershire sauce

Salt and freshly ground black pepper

8 kaiser rolls

2 tablespoons packed brown sugar

2 teaspoons chili powder, or more as needed

1 teaspoon dry mustard

1/2 teaspoon red pepper flakes, or more as needed

2 tablespoons butter, softened

Chips or salad, for serving, if desired

Ingredients

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

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.

CHESSY SKILLET TACO MAC

This is from Kardea Brown on the Food Network. The recipe begins, "You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together."

Active Time: 25 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

View this online at https://www.foodnetwork.com/recipes/cheesy-skillet-taco-mac-12821434.

Ingredients

1 tablespoon vegetable oil

1 cup diced onion

2 cloves garlic, minced

1 pound ground chuck

1 tablespoon Miss Brown’s House Seasoning, recipe follows

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

1-1/2 cups beef stock

8 ounces elbow pasta, cooked according to package directions

One 8-ounce block sharp Cheddar, shredded

Kosher salt and freshly ground black pepper

Sour cream and chopped green onions, for serving, optional

Miss Brown’s House Seasoning:

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

Directions

Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.

Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.

To serve, top with the sour cream and sprinkle with the green onions, if using.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

SWEET POTATO AND MUSTARD TURKEY BURGERS

This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”

Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers

Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)

To view this online, click here.

Ingredients

1/2 cup grated yellow onion

1 cup grated peeled sweet potato

1 lb ground turkey

1/2 cup finely chopped fresh parsley

1/3 cup spinach, finely chopped

1/2 cup gluten-free whole-grain mustard

1/2 tsp sea salt

Pinch of black pepper

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper.

Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.

Mix all ingredients together in a large bowl until everything is well combined.

Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.

Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.

These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Cheesy Skillet Taco Mac and Sweet Potato and Mustard Turkey Burgers. Enjoy!

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1-1/4 cups whole grain quinoa (about 7 ounces)

1-3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

SLOPPY JOES

This is from Ree Drummond on the Food Network.

Active Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings; Level: East

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-2120434.

Ingredients

2 1/2 pounds ground beef

1 large green bell pepper, diced

1/2 large onion, diced

1 1/2 cups ketchup

5 cloves garlic, minced

Hot sauce, such as Tabasco

Worcestershire sauce

Salt and freshly ground black pepper

8 kaiser rolls

2 tablespoons packed brown sugar

2 teaspoons chili powder, or more as needed

1 teaspoon dry mustard

1/2 teaspoon red pepper flakes, or more as needed

2 tablespoons butter, softened

Chips or salad, for serving, if desired

Ingredients

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

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.

CHESSY SKILLET TACO MAC

This is from Kardea Brown on the Food Network. The recipe begins, "You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together."

Active Time: 25 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

View this online at https://www.foodnetwork.com/recipes/cheesy-skillet-taco-mac-12821434.

Ingredients

1 tablespoon vegetable oil

1 cup diced onion

2 cloves garlic, minced

1 pound ground chuck

1 tablespoon Miss Brown’s House Seasoning, recipe follows

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

1-1/2 cups beef stock

8 ounces elbow pasta, cooked according to package directions

One 8-ounce block sharp Cheddar, shredded

Kosher salt and freshly ground black pepper

Sour cream and chopped green onions, for serving, optional

Miss Brown’s House Seasoning:

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

Directions

Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.

Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.

To serve, top with the sour cream and sprinkle with the green onions, if using.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

SWEET POTATO AND MUSTARD TURKEY BURGERS

This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”

Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers

Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)

To view this online, click here.

Ingredients

1/2 cup grated yellow onion

1 cup grated peeled sweet potato

1 lb ground turkey

1/2 cup finely chopped fresh parsley

1/3 cup spinach, finely chopped

1/2 cup gluten-free whole-grain mustard

1/2 tsp sea salt

Pinch of black pepper

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper.

Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.

Mix all ingredients together in a large bowl until everything is well combined.

Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.

Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.

These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Cheesy Skillet Taco Mac and Sweet Potato and Mustard Turkey Burgers. Enjoy!

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

SLOPPY JOES

This is from Ree Drummond on the Food Network.

Active Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings; Level: East

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-2120434.

Ingredients

2 1/2 pounds ground beef

1 large green bell pepper, diced

1/2 large onion, diced

1 1/2 cups ketchup

5 cloves garlic, minced

Hot sauce, such as Tabasco

Worcestershire sauce

Salt and freshly ground black pepper

8 kaiser rolls

2 tablespoons packed brown sugar

2 teaspoons chili powder, or more as needed

1 teaspoon dry mustard

1/2 teaspoon red pepper flakes, or more as needed

2 tablespoons butter, softened

Chips or salad, for serving, if desired

Ingredients

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

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.

CHESSY SKILLET TACO MAC

This is from Kardea Brown on the Food Network. The recipe begins, "You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together."

Active Time: 25 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

View this online at https://www.foodnetwork.com/recipes/cheesy-skillet-taco-mac-12821434.

Ingredients

1 tablespoon vegetable oil

1 cup diced onion

2 cloves garlic, minced

1 pound ground chuck

1 tablespoon Miss Brown’s House Seasoning, recipe follows

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

1-1/2 cups beef stock

8 ounces elbow pasta, cooked according to package directions

One 8-ounce block sharp Cheddar, shredded

Kosher salt and freshly ground black pepper

Sour cream and chopped green onions, for serving, optional

Miss Brown’s House Seasoning:

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

Directions

Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.

Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.

To serve, top with the sour cream and sprinkle with the green onions, if using.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

SWEET POTATO AND MUSTARD TURKEY BURGERS

This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”

Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers

Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)

To view this online, click here.

Ingredients

1/2 cup grated yellow onion

1 cup grated peeled sweet potato

1 lb ground turkey

1/2 cup finely chopped fresh parsley

1/3 cup spinach, finely chopped

1/2 cup gluten-free whole-grain mustard

1/2 tsp sea salt

Pinch of black pepper

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper.

Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.

Mix all ingredients together in a large bowl until everything is well combined.

Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.

Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.

These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.

Chicken

There was a time when chicken was considered a Sunday dinner. Now, it's an anytime meal. Check out today's six yummy chicken recipes, including Coke-Brined Fried Chicken and Country Captain. Enjoy!

SKINNY MEXICAN CHICKEN CASSEROLE

This comes from the Tablespoon newsletter, and begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5

To view this online, click here.

Ingredients

1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce

2 cups cubed cooked chicken breast

1 can (10 oz) Old El Paso™ enchilada sauce

1/4 cup chopped green onions (4 medium)

1/4 cup chopped fresh cilantro

1 small red bell pepper, chopped

3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)

1 cup shredded lettuce

1 tomato, chopped

Directions

Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.

Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.

COKE-BRINED FRIED CHICKEN

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House. In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish. But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way. Let the meat sit in the brine for a few hours before using, but not so long as overnight, where it really begins to break down. Then dry the thighs, dredge them in seasoned flour, and fry in peanut oil, ideally enhanced by lard. The result is mahogany-brown chicken with a crisp crust and a luscious interior." Yield: 4 to 6 servings.

To view this online, click here.

Ingredients

For the Brine:

5 cups Coca-Cola

1 tablespoon kosher salt

10 sprigs fresh thyme

4 cloves garlic, peeled and sliced

4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula

8 to 12 chicken thighs, preferably free-range, organic

For the Seasoned Flour:

3 cups all-purpose flour

1 tablespoon kosher salt

2 teaspoons ground black pepper

2 teaspoons smoked Spanish paprika

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon cayenne pepper

For the Frying:

3 cups peanut oil

1 cup lard, optional, or replace with peanut oil

For Serving:

Hot sauce

Preparation

Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.

Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.

Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.

Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.

The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 165 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.

APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS

Yield: 4 servings; Serving Size: 1/4 of recipe

Source: Express Lane Diabetic Cooking

Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml

View Online: http://diabeticgourmet.com/recipes/html/454.shtml

Ingredients

1 whole roasted deli chicken, skinned

3 tablespoons no-added-sugar apricot preserves, divided

3 tablespoons no-added-sugar orange marmalade, divided

2 tablespoons balsamic vinegar, divided

Nonstick cooking spray

1 large onion, quartered

1 clove garlic, minced

Directions

Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.

Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.

Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.

Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Sodium: 110 mg; Cholesterol: 100 mg; Fat: 9 g; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat

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.

CREAMY CHICKEN NOODLE SOUP

This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)

Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes

You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.

Ingredients

1/4 cup unsalted butter

1 sweet onion, diced

3 carrots, peeled and sliced

2 celery ribs, diced

3 cloves garlic, minced

2 teaspoons finely chopped fresh thyme leaves

1/4 cup all-purpose flour

1/4 cup dry white wine

6 cups chicken stock

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

3 cups leftover shredded rotisserie chicken

2 cups wide egg noodles

1/2 cup heavy cream

1/2 cup frozen green peas

2 tablespoons chopped fresh parsley leaves

Directions

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.

Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

Stir in chicken and pasta and cook until tender, about 10-12 minutes.

Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.

Serve immediately.

COUNTRY CAPTAIN

This recipe is from Rohan Kamicheril and adapted by Ligaya Mishan on The New York Times cooking site. Ligaya wrote, "The American South has long laid claim to Country Captain, but the dish’s origins can be traced back to the British Raj. It’s an Anglo-Indian legacy of colonials with palates newly awakened to the possibilities of spice. In this version from Rohan Kamicheril, who grew up in Bangalore, only a few seasonings are called for: turmeric, ginger-garlic paste — easy to mash up quickly or buy premade — and Kashmiri chile powder, which has a gentle heat that can be approximated with a mix of paprika and cayenne. Vinegar is the last, vital touch, its sourness twangs the nerve and startles the other flavors into focus. The recipe is simple, but it takes skill to make, and should be eaten immediately."

Yield: 4 servings; Time: 45 minutes

This was featured in "Chicken and Potatoes With Commanding Flavor", and can be viewed online at https://cooking.nytimes.com/recipes/1022978-country-captain.

Ingredients

2 tablespoons ginger-garlic paste (see Tip)

1/2 teaspoon ground turmeric

1 teaspoon Kashmiri chile powder or 1/2 teaspoon cayenne plus 1/2 teaspoon sweet paprika

1 tablespoon distilled white vinegar

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Neutral oil, such as grapeseed or canola, for frying

1 large onion, thinly sliced into half-moons

1 large russet potato, peeled and cut into 1/2-inch dice

Salt

Soft white bread, such as a Pullman loaf or Japanese milk bread, for serving

Preparation

Combine the ginger-garlic paste with the turmeric, chile powder and vinegar in a large bowl, then toss the chicken in the marinade to coat. Let the chicken rest at room temperature while cooking the vegetables to give the spices time to infuse the meat.

Heat an inch of oil in a medium saucepan over medium-high until it reaches 340 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, drop a nub of potato into the oil to test: If you get a fervent sizzle, the oil is hot enough.) Add the onion and fry, turning occasionally with a spider or slotted spoon, until the onion is soft and uniformly dark chestnut brown in color, 9 to 11 minutes. Scoop out the onion and let drain on a plate lined with paper towels.

Bring the oil back up to 340 degrees. Add the diced potato and fry, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Scoop out the potatoes and let drain on a plate lined with paper towels. Season generously with salt while still hot.

While the potatoes cook, set a large cast-iron or other heavy skillet over high heat. When the pan is just beginning to smoke, drizzle in 2 tablespoons of oil from the saucepan and swirl to cover the bottom of the pan. Add half of the marinated chicken, making sure to leave space between the pieces. Let cook undisturbed until browned and crisp, 4 to 5 minutes, then flip and cook to brown the other sides, another 4 to 5 minutes. Scrape chicken and any accumulated juices onto a serving platter or bowl. Repeat with remaining chicken, cooking in 2 tablespoons oil from the saucepan.

Add the onion and potato to the dish with the chicken. Stir gently, just enough for the juices from the chicken to gloss the onion and potato. Serve immediately with the bread.

Tip

You can find ginger-garlic paste at Indian markets, but it’s easy to make at home, too. For the 2 tablespoons called for here, chop 3 large cloves of garlic and a fat 1-inch piece of ginger, then smash them together using a mortar and pestle or continue chopping until very finely minced. Season with a tiny pinch of salt. For a larger batch, keep a 1:1 ratio of garlic to ginger and combine in a blender with salt to taste.

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

Friday Recipes

It's finally Friday. Yay! If you're like me, you probably have plans for the weekend, whether it's doing yard work, cleaning house, going out, or just plain relaxing, with a little extra sleep.

But don't forget, you also have to eat. Here are six yummy recipes to help you through the weekend, including Athenian Meatloaf with Yogurt-Cucumber Sauce and Fettuccine Alfredo. Enjoy!

CREAMY CHEESY MACARONI

This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)

Serves 10; Serving size: 1 cup

To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.

Ingredients

1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)

1 1/2 cups cottage cheese, nonfat

2 tablespoons oil, canola

1/2 cup flour, all-purpose

1/2 teaspoon pepper, black ground

1/4 teaspoon garlic powder

2 cups milk, fat-free

2 cups cheese, cheddar, sharp, reduced-fat, shredded

2 cups tomatoes, cherry, cut in half

Instructions

Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.

In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.

Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.

EASY BREADED TOFU NUGGETS

This is from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “Fool your kids with a meat-free tofu chicken nugget dinner, reminiscent of the favorite finger food they love to dip in ketchup, barbecue sauce, or ranch dressing.

“In this recipe, extra-firm tofu is coated with a seasoned panko breadcrumb mixture. Then, just like chicken, it's baked or fried to a crispy, addicting perfection.

“If you're squeamish about cooking with tofu, try this nugget recipe before you shun it, as the flavors mimic the taste of real chicken. Just make sure to follow the directions carefully, taking care to press the tofu before cooking for better consistency and taste. Then, decide on a cooking medium—for all-out flavor, go fried or for a low-fat preparation, go baked. Whatever way you choose, tofu (not) chicken nuggets make a perfect snack or dinner for picky kids and vegan eaters alike.

“Like most tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to expel additional moisture so that it can absorb the seasonings for better flavor. It also helps the tofu retain its shape during the cooking process.”

Total: 70 mins; Prep: 45 mins; Cook: 25 mins; Yield: 4 servings

To view this online, click here.

Ingredients

1 block tofu (firm or extra-firm, well pressed)

1/3 cup soy milk (or another non-dairy milk substitute)

2 tablespoons mustard

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley (or Italian seasoning)

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup panko breadcrumbs

3 tablespoons high-heat vegetable oil (or coconut oil)

Directions

Note: while there are multiple steps to this recipe, these vegan nuggets are broken down into workable categories to help you better plan for preparation and baking.

Press the Tofu

Gather the ingredients.

Remove the tofu from its package.

Pat the block of tofu dry and place it in between two layers of paper towels.

Place a small cutting board (or flat-surfaced item) and a weight— like a pot or a brick—on top of the tofu.

Let the tofu sit for 30 minutes, replacing the paper towels when they become saturated.

Prep the Tofu

Once your tofu is pressed, slice it into 1-inch cubes or nuggets (about the size of a frozen chicken nugget).

In a wide, shallow bowl, whisk together the soy milk, mustard, nutritional yeast, and spices until smooth.

Place the panko breadcrumbs in a separate bowl.

Pan-Fry the Tofu

Heat the oil in a frying pan on medium-high heat.

Take one piece of tofu and dip it in the liquid mixture. Then carefully dip it in the breadcrumbs until well coated.

Add it to the pan and repeat the process.

Fry the pieces of tofu, turning them often, until golden brown on all sides.

Serve and enjoy!

Bake the Tofu

For a low-fat alternative cooking method, bake your tofu nuggets on a prepared baking sheet.

Preheat your oven to 350 F and then bake the tofu for 25 minutes, turning once, until golden brown.

Serve your vegetarian tofu nuggets with ketchup, barbecue sauce, or Sriracha hot sauce and enjoy.

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

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.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

Chicken

There was a time when Chicken was reserved for the Sunday dinner table. (Think early- to mid-twentieth century.)

Now it's an anytime meal. Here are six chicken recipes to help you through the day, including One-Pan Crispy Chicken and Chickpeas and Chicken Pot Pie Crescent Bake. Enjoy!

CHICKEN WITH LIME AND AVOCADO SALSA

This is from Better Homes and Gardens, and begins, "Cool, refreshing lime combines with avocados to make a saucy salsa and chicken main-dish recipe that's ready in less than 30 minutes."

Prep Time: 20 minutes; Cook Time: 4 minutes; Total Time: 24 minutes; Servings: 4

To view this online, go to https://www.bhg.com/recipe/chicken/chicken-with-lime-and-avocado-salsa/.

Ingredients

4 chicken cutlets (see Making Chicken Cutlets, below)

3 tablespoon extra virgin olive oil

3 large avocados, halved, pitted, peeled and chopped

1 large tomato, chopped

1 medium red onion, cut in thin strips

1 jalapeño pepper, seeded and sliced

3 tablespoon lime juice

1/4 cup packed fresh cilantro leaves

Lime wedges

Directions

Preheat grill pan over high heat. Coat chicken with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Add to grill pan; cook 2 to 3 minutes each side or until no pink remains.

Meanwhile, in large bowl combine avocados, tomato, onion, jalapeño, lime juice, and remaining 1 tablespoon olive oil. Season to taste with salt and pepper. Serve with chicken. Garnish with cilantro and lime wedges. Makes 4 servings.

Making Chicken Cutlets:

If chicken cutlets are unavailable, make your own using boneless, skinless chicken breasts. Steady the meat by placing your hand on top of the thickest part of the chicken breast. Cut in half horizontally, being sure to hold your fingers up and away from the blade. Once you have cut through a few inches of the breast, pull the sliced part back to open and cut down the middle, forming two pieces. If needed, gently flatten the cutlet with the heel of your hand until it is about a half-inch thick.

CHICKEN ALFREDO AND RICE CASSEROLE

This is from Better Homes and Gardens, and begins, "Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best."

Prep Time: 25 minutes; Bake Time: 50 minutes; Total Time: 1 hr 15 minutes; Servings: 4

To view this online, go to https://www.bhg.com/recipe/chicken/chicken-alfredo-and-rice-casserole/.

Ingredients

1 10 ounce container refrigerated light Alfredo pasta sauce

1/2 cup milk

2-1/2 cup cooked white rice or wild rice

2 cup cubed cooked chicken

1 cup frozen peas

1/3 cup chopped bottled roasted red sweet peppers

1/4 cup slivered almonds, toasted (optional)

1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed

1 cup soft bread crumbs

1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

CHICKEN POT PIE CRESCENT BAKE

This is from Pillsbury Kitchens, and begins, "Cozy up busy weeknights with a quick and easy homestyle chicken pot pie bake. This hearty bake is comfort food at its finest, and prep is a breeze. Make your chicken pot pie casserole with a super-simple made-from-scratch sauce, frozen veggies, chopped chicken and a flaky crust made from Pillsbury™ Original Crescent Rolls. You can have this easy chicken pot pie bake ready to serve in under an hour. Just scoop right from the baking dish, and enjoy."

Prep Time: 25 minutes; Total Time: 55 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1/3 cup butter

1/4 cup chopped onion

1/3 cup all-purpose flour

1/4 teaspoon dried thyme leaves

1 3/4 cups Progresso™ Chicken Broth (from 32-oz carton)

2/3 cup milk

1 bag (10 oz) frozen mixed vegetables

3 cups chopped cooked chicken

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Directions

Heat oven to 375°F. Spray 12x8-inch or 11x7-inch (2-quart) rectangular glass baking dish with cooking spray.

In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring constantly, until mixture is bubbly. Gradually stir in broth and milk.

Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in vegetables and chicken. Cook over medium heat about 5 minutes, stirring frequently, until mixture is heated through; pour mixture into baking dish.

Unroll crescent dough; separate into triangles. Place on top of hot chicken mixture, overlapping slightly, to look like braided appearance.

Bake 20 to 25 minutes or until deep golden brown and dough is baked through. Let stand 5 minutes before serving.

Tips from the Pillsbury Kitchens

tip 1

If desired, brush crescent dough with 1 tablespoon melted butter, and sprinkle with 1/4 teaspoon dried thyme. Or, try garnishing with fresh thyme or chopped flat-leaf Italian parsley before serving.

tip 2

Instead of using mixed vegetables in your chicken pot pie bake, switch it up with your favorite frozen vegetable, like corn, peas or carrots.

tip 3

Serve this easy chicken pot pie bake with a fresh garden salad for a complete dinner.

Tip 4

Bring more comforting meals to the dinner table with tasty meals like our Classic Chicken Pot Pie and Chicken Pot Pie Crescent Cups.

CHICKEN PARMESAN POCKETS

Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).

This was one of the recipes on his show.

Makes 6 servings

Ingredients

Dough:

2 envelopes FLEISCHMANN’S Active Dry Yeast

1 cup warm water (100 to 110 degrees)

1/4 cup grated Parmesan cheese

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter or margarine, softened

1 large egg

3 to 3-1/2 cups all-purpose flour

Chicken Filling:

1 cup prepared spaghetti sauce

3/4 teaspoon garlic powder

2-1/4 cups shredded cooked chicken

1 cup chopped green pepper

1/2 cup grated Parmesan cheese

1-1/2 cups shredded Mozzarella cheese

Egg Glaze:

1 egg white, lightly beaten

2 teaspoons water

Directions

In large bowl, dissolve yeast in warm water. Add 1/4 cup Parmesan cheese, sugar, salt, butter, egg and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Punch dough down; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each piece to 6 x 6-inch squares. Combine spaghetti sauce and garlic powder; spread on squares. Top with chicken, pepper, Parmesan cheese and Mozzarella cheese. Fold to form triangles; pinch sides to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Slash tops of pockets. Brush with egg white combined with water. Bake at 375 degrees for 35 minutes or until done. Serve warm.

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.

ONE-PAN CRISPY CHICKEN AND CHICKPEAS

This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "This speedy, no-fuss meal comes together in one pan with a minimal ingredient list — and barely requires any chopping. The chicken skin crisps as it roasts and the chickpeas, garlic and spinach soak up any juices at the bottom of the pan. A squeeze of fresh lemon juice at the end brightens up the whole dish. Make sure to stir the chickpeas and spinach together gently at the end to avoid breaking up the chickpeas too much. For added flavor, you could dust the chicken with smoked paprika, ground turmeric or your favorite spice blend before cooking. Serve this dish with yogurt and hot sauce on the side, and flatbread, if you like."

Time: 45 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1023862-one-pan-crispy-chicken-and-chickpeas.

Ingredients

4 bone-in, skin-on chicken thighs (about 1-3/4 pounds)

Kosher salt and pepper

2 teaspoons olive oil, plus more as needed

2 (15-ounce) cans of chickpeas, rinsed

4 large garlic cloves, thinly sliced

4 (packed) cups or 1 (5-ounce) package baby spinach

1 large lemon, halved

Yogurt and hot sauce (both optional), for serving

Preparation

Heat oven to 400 degrees with a rack in the center.

Pat the chicken dry and season both sides with salt and pepper. Heat 2 teaspoons of olive oil in a large cast-iron skillet over medium-high heat. Put the chicken thighs in the skillet, skin-side down, and cook for 4 to 5 minutes, until light golden brown. Flip and cook for 2 more minutes. Transfer the chicken to a plate.

Add the chickpeas and garlic to the skillet and stir to coat in the oil and juices. If the pan seems at all dry, drizzle in a bit of olive oil. Season with salt and pepper.

Place the chicken on top of the chickpeas, skin side up, in an even layer and transfer the pan to the oven. Bake for 30 minutes or until the chicken is deeply golden and cooked through.

Remove the chicken to a clean plate, put the pan back on the stovetop over medium heat and add the spinach to the chickpeas in the pan, one handful at a time, stirring it until just wilted. Add the chicken back to the pan and squeeze a lemon half over the top; cut the remaining lemon half into 4 wedges. Serve the chicken, chickpeas and spinach with the lemon wedges on the side, and yogurt and hot sauce for serving, if you like.