Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with chicken.
There was a time when chicken was relegated to the Sunday dinner table. (Think early to mid-twentieth century.)
Now it's an anytime meal. To that end, here are six yummy chicken recipes to try, including Monterey Chicken Fajitas and Coke-Brined Fried Chicken. 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.
CHICKEN SPECIAL
One of my early inventions, from decades ago. It can be found in Off the Wall Cooking, which I'm currently updating.
Ingredients
2 - 3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 T butter, melted
2 1/2 T peanut butter
salt & pepper to taste
8 oz can tomato sauce
1 C water
16 oz package peas & carrots
Directions
Brown chicken in oil. Put in casserole or baking dish. Sauté onions in butter. Put on top of chicken. Add salt & pepper, tomato sauce, water & peas & carrots. Top with peanutbutter. Bake at 350 degrees for 1 hour.
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.
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
Showing posts with label Monterey Chicken Fajitas. Show all posts
Showing posts with label Monterey Chicken Fajitas. Show all posts
Thursday, November 14, 2019
Thursday, November 8, 2018
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Unemployed Shepherd's Pie and Monterey Chicken Fajitas. Enjoy!
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
HEALTHIER CAJUN CHICKEN PASTA
This is from Casey Barber on The Today Show website. The recipe begins, “It's easy to see why Cajun chicken pasta keeps popping up on fast-casual restaurant menus nationwide. Even picky eaters agree that the combination of spicy chicken and creamy sauce (not to mention mountains of irresistible noodles!) is across-the-board appealing. What's not to love? Well, the whopping waistline implications of indulging in all that Alfredo sauce and pasta can certainly add up.
“When you want the satisfaction of your favorite restaurant standby without the heavy-sauced hangover, give this at-home version a try. Clocking in at about 450 calories per serving, it's a healthy excuse to have what you're craving. Boost the health benefits even more by adding a handful of fresh or frozen spinach or broccoli to the pan with the red bell pepper.”
Cook Time: 20 minutes; Prep Time: 10 minutes; Servings: 4.
To view this online, go to http://www.today.com/recipes/healthier-cajun-chicken-pasta-t66376.
Ingredients
1/2 pound (8 ounces) linguini or penne
1 pound boneless, skinless chicken breasts (about 3-4 breasts)
3 teaspoons olive oil, divided
1 teaspoon Cajun seasoning
1 medium red bell pepper, diced
1 large garlic clove, minced
1 cup low-fat milk
1/4 cup water
1 tablespoon cornstarch
1/2 cup finely grated Parmesan cheese
1 medium Roma tomato, finely diced
1 large scallion, thinly sliced into rounds
Preparation
Preheat the oven to 375 degrees F.
Bring a large (4-quart) pot of water to a boil and add the salt, stirring to dissolve. Add the pasta and cook for about 10 minutes or al dente. Drain and reserve.
While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium heat.
Sprinkle the chicken breasts evenly on both sides with 1 teaspoon Cajun seasoning. Carefully place the breasts in the skillet. Cook for about 4-5 minutes per side, until the chicken is deeply browned and crisp.
Transfer the chicken to the baking sheet and into the oven to finish cooking through. Remove the chicken when a thermometer inserted into the thickest part of the breast reaches 165 degrees F.
Add the remaining teaspoon oil to the skillet and stir in the bell peppers. Cook for about 2 minutes, stirring occasionally, until the peppers begin to soften, then stir in the garlic and cook for a minute more.
Pour the milk into the skillet and bring to a simmer.
Whisk the water and cornstarch together in a measuring cup, then pour into the skillet. Cook, stirring occasionally, for 1-2 minutes until the sauce thickens.
Turn the burner off and stir in the Parmesan cheese until melted, then stir in the cooked pasta.
To serve, divide the pasta between 4 bowls. Slice the chicken into bite-size pieces and divide evenly between the pasta dishes, then top each with handfuls of tomato and scallion. Serve immediately.
Note: The pasta sauce will thicken as it cools. Reheat in a covered skillet over medium-low heat, stirring in 1-2 tablespoons water as needed to help the sauce retain its consistency.
UNEMPLOYED SHEPHERD’S PIE
This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.
To view this online, click here.
Ingredients
6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. olive oil, divided
1 medium onion, coarsely chopped (1 cup)
2 15-oz. cans diced organic tomatoes with liquid
2 large eggplants, peeled and chopped (1 & 1/2 lb.)
1 Tbs. Simply Organic Parsley
1 tsp. Simply Organic Basil
1 tsp. Simply Organic Garlic Flakes
1 tsp. sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
2 large eggs, beaten
1 green bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 tsp. ground black pepper, optional
Preparation
Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.
Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.
Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.
Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)
Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g
ITALIAN EGGPLANT RAGOUT
This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Preparation
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
To view this online, click here.
Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
HEALTHIER CAJUN CHICKEN PASTA
This is from Casey Barber on The Today Show website. The recipe begins, “It's easy to see why Cajun chicken pasta keeps popping up on fast-casual restaurant menus nationwide. Even picky eaters agree that the combination of spicy chicken and creamy sauce (not to mention mountains of irresistible noodles!) is across-the-board appealing. What's not to love? Well, the whopping waistline implications of indulging in all that Alfredo sauce and pasta can certainly add up.
“When you want the satisfaction of your favorite restaurant standby without the heavy-sauced hangover, give this at-home version a try. Clocking in at about 450 calories per serving, it's a healthy excuse to have what you're craving. Boost the health benefits even more by adding a handful of fresh or frozen spinach or broccoli to the pan with the red bell pepper.”
Cook Time: 20 minutes; Prep Time: 10 minutes; Servings: 4.
To view this online, go to http://www.today.com/recipes/healthier-cajun-chicken-pasta-t66376.
Ingredients
1/2 pound (8 ounces) linguini or penne
1 pound boneless, skinless chicken breasts (about 3-4 breasts)
3 teaspoons olive oil, divided
1 teaspoon Cajun seasoning
1 medium red bell pepper, diced
1 large garlic clove, minced
1 cup low-fat milk
1/4 cup water
1 tablespoon cornstarch
1/2 cup finely grated Parmesan cheese
1 medium Roma tomato, finely diced
1 large scallion, thinly sliced into rounds
Preparation
Preheat the oven to 375 degrees F.
Bring a large (4-quart) pot of water to a boil and add the salt, stirring to dissolve. Add the pasta and cook for about 10 minutes or al dente. Drain and reserve.
While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium heat.
Sprinkle the chicken breasts evenly on both sides with 1 teaspoon Cajun seasoning. Carefully place the breasts in the skillet. Cook for about 4-5 minutes per side, until the chicken is deeply browned and crisp.
Transfer the chicken to the baking sheet and into the oven to finish cooking through. Remove the chicken when a thermometer inserted into the thickest part of the breast reaches 165 degrees F.
Add the remaining teaspoon oil to the skillet and stir in the bell peppers. Cook for about 2 minutes, stirring occasionally, until the peppers begin to soften, then stir in the garlic and cook for a minute more.
Pour the milk into the skillet and bring to a simmer.
Whisk the water and cornstarch together in a measuring cup, then pour into the skillet. Cook, stirring occasionally, for 1-2 minutes until the sauce thickens.
Turn the burner off and stir in the Parmesan cheese until melted, then stir in the cooked pasta.
To serve, divide the pasta between 4 bowls. Slice the chicken into bite-size pieces and divide evenly between the pasta dishes, then top each with handfuls of tomato and scallion. Serve immediately.
Note: The pasta sauce will thicken as it cools. Reheat in a covered skillet over medium-low heat, stirring in 1-2 tablespoons water as needed to help the sauce retain its consistency.
UNEMPLOYED SHEPHERD’S PIE
This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.
To view this online, click here.
Ingredients
6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. olive oil, divided
1 medium onion, coarsely chopped (1 cup)
2 15-oz. cans diced organic tomatoes with liquid
2 large eggplants, peeled and chopped (1 & 1/2 lb.)
1 Tbs. Simply Organic Parsley
1 tsp. Simply Organic Basil
1 tsp. Simply Organic Garlic Flakes
1 tsp. sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
2 large eggs, beaten
1 green bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 tsp. ground black pepper, optional
Preparation
Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.
Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.
Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.
Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)
Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g
ITALIAN EGGPLANT RAGOUT
This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Preparation
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
To view this online, click here.
Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
Thursday, March 1, 2018
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Unemployed Shepherd's Pie and Monterey Chicken Fajitas. Enjoy!
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
HEALTHIER CAJUN CHICKEN PASTA
This is from Casey Barber on The Today Show website. The recipe begins, “It's easy to see why Cajun chicken pasta keeps popping up on fast-casual restaurant menus nationwide. Even picky eaters agree that the combination of spicy chicken and creamy sauce (not to mention mountains of irresistible noodles!) is across-the-board appealing. What's not to love? Well, the whopping waistline implications of indulging in all that Alfredo sauce and pasta can certainly add up.
“When you want the satisfaction of your favorite restaurant standby without the heavy-sauced hangover, give this at-home version a try. Clocking in at about 450 calories per serving, it's a healthy excuse to have what you're craving. Boost the health benefits even more by adding a handful of fresh or frozen spinach or broccoli to the pan with the red bell pepper.”
Cook Time: 20 minutes; Prep Time: 10 minutes; Servings: 4.
To view this online, go to http://www.today.com/recipes/healthier-cajun-chicken-pasta-t66376.
Ingredients
1/2 pound (8 ounces) linguini or penne
1 pound boneless, skinless chicken breasts (about 3-4 breasts)
3 teaspoons olive oil, divided
1 teaspoon Cajun seasoning
1 medium red bell pepper, diced
1 large garlic clove, minced
1 cup low-fat milk
1/4 cup water
1 tablespoon cornstarch
1/2 cup finely grated Parmesan cheese
1 medium Roma tomato, finely diced
1 large scallion, thinly sliced into rounds
Preparation
Preheat the oven to 375 degrees F.
Bring a large (4-quart) pot of water to a boil and add the salt, stirring to dissolve. Add the pasta and cook for about 10 minutes or al dente. Drain and reserve.
While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium heat.
Sprinkle the chicken breasts evenly on both sides with 1 teaspoon Cajun seasoning. Carefully place the breasts in the skillet. Cook for about 4-5 minutes per side, until the chicken is deeply browned and crisp.
Transfer the chicken to the baking sheet and into the oven to finish cooking through. Remove the chicken when a thermometer inserted into the thickest part of the breast reaches 165 degrees F.
Add the remaining teaspoon oil to the skillet and stir in the bell peppers. Cook for about 2 minutes, stirring occasionally, until the peppers begin to soften, then stir in the garlic and cook for a minute more.
Pour the milk into the skillet and bring to a simmer.
Whisk the water and cornstarch together in a measuring cup, then pour into the skillet. Cook, stirring occasionally, for 1-2 minutes until the sauce thickens.
Turn the burner off and stir in the Parmesan cheese until melted, then stir in the cooked pasta.
To serve, divide the pasta between 4 bowls. Slice the chicken into bite-size pieces and divide evenly between the pasta dishes, then top each with handfuls of tomato and scallion. Serve immediately.
Note: The pasta sauce will thicken as it cools. Reheat in a covered skillet over medium-low heat, stirring in 1-2 tablespoons water as needed to help the sauce retain its consistency.
UNEMPLOYED SHEPHERD’S PIE
This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.
To view this online, click here.
Ingredients
6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. olive oil, divided
1 medium onion, coarsely chopped (1 cup)
2 15-oz. cans diced organic tomatoes with liquid
2 large eggplants, peeled and chopped (1 & 1/2 lb.)
1 Tbs. Simply Organic Parsley
1 tsp. Simply Organic Basil
1 tsp. Simply Organic Garlic Flakes
1 tsp. sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
2 large eggs, beaten
1 green bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 tsp. ground black pepper, optional
Preparation
Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.
Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.
Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.
Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)
Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g
ITALIAN EGGPLANT RAGOUT
This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Preparation
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
To view this online, click here.
Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
HEALTHIER CAJUN CHICKEN PASTA
This is from Casey Barber on The Today Show website. The recipe begins, “It's easy to see why Cajun chicken pasta keeps popping up on fast-casual restaurant menus nationwide. Even picky eaters agree that the combination of spicy chicken and creamy sauce (not to mention mountains of irresistible noodles!) is across-the-board appealing. What's not to love? Well, the whopping waistline implications of indulging in all that Alfredo sauce and pasta can certainly add up.
“When you want the satisfaction of your favorite restaurant standby without the heavy-sauced hangover, give this at-home version a try. Clocking in at about 450 calories per serving, it's a healthy excuse to have what you're craving. Boost the health benefits even more by adding a handful of fresh or frozen spinach or broccoli to the pan with the red bell pepper.”
Cook Time: 20 minutes; Prep Time: 10 minutes; Servings: 4.
To view this online, go to http://www.today.com/recipes/healthier-cajun-chicken-pasta-t66376.
Ingredients
1/2 pound (8 ounces) linguini or penne
1 pound boneless, skinless chicken breasts (about 3-4 breasts)
3 teaspoons olive oil, divided
1 teaspoon Cajun seasoning
1 medium red bell pepper, diced
1 large garlic clove, minced
1 cup low-fat milk
1/4 cup water
1 tablespoon cornstarch
1/2 cup finely grated Parmesan cheese
1 medium Roma tomato, finely diced
1 large scallion, thinly sliced into rounds
Preparation
Preheat the oven to 375 degrees F.
Bring a large (4-quart) pot of water to a boil and add the salt, stirring to dissolve. Add the pasta and cook for about 10 minutes or al dente. Drain and reserve.
While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium heat.
Sprinkle the chicken breasts evenly on both sides with 1 teaspoon Cajun seasoning. Carefully place the breasts in the skillet. Cook for about 4-5 minutes per side, until the chicken is deeply browned and crisp.
Transfer the chicken to the baking sheet and into the oven to finish cooking through. Remove the chicken when a thermometer inserted into the thickest part of the breast reaches 165 degrees F.
Add the remaining teaspoon oil to the skillet and stir in the bell peppers. Cook for about 2 minutes, stirring occasionally, until the peppers begin to soften, then stir in the garlic and cook for a minute more.
Pour the milk into the skillet and bring to a simmer.
Whisk the water and cornstarch together in a measuring cup, then pour into the skillet. Cook, stirring occasionally, for 1-2 minutes until the sauce thickens.
Turn the burner off and stir in the Parmesan cheese until melted, then stir in the cooked pasta.
To serve, divide the pasta between 4 bowls. Slice the chicken into bite-size pieces and divide evenly between the pasta dishes, then top each with handfuls of tomato and scallion. Serve immediately.
Note: The pasta sauce will thicken as it cools. Reheat in a covered skillet over medium-low heat, stirring in 1-2 tablespoons water as needed to help the sauce retain its consistency.
UNEMPLOYED SHEPHERD’S PIE
This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.
To view this online, click here.
Ingredients
6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. olive oil, divided
1 medium onion, coarsely chopped (1 cup)
2 15-oz. cans diced organic tomatoes with liquid
2 large eggplants, peeled and chopped (1 & 1/2 lb.)
1 Tbs. Simply Organic Parsley
1 tsp. Simply Organic Basil
1 tsp. Simply Organic Garlic Flakes
1 tsp. sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
2 large eggs, beaten
1 green bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 tsp. ground black pepper, optional
Preparation
Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.
Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.
Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.
Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)
Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g
ITALIAN EGGPLANT RAGOUT
This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Preparation
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
To view this online, click here.
Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
Monday, July 17, 2017
Double-Post Monday
Besides being Meatless Monday, it's Double-Post Monday. Here are six yummy recipes to help you through the day, including Monterey Chicken Fajitas and Lentil Minestrone With Greens. Enjoy!
SOY GOOD SMOOTHIE
This recipe, as well as the next one (Mango Madness), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “Skipping breakfast can leave you starving mid-morning—and reaching for the junk food temptations. Instead, sip this on-the-go soy smoothie.”
Servings: 1
1 cup calcium-fortified vanilla soy milk
1/2 cup frozen blueberries
1/2 cup corn flakes cereal
1 frozen banana, sliced
Combine the milk, blueberries, cereal, and banana in a blender for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.
Nutrition Information: Calories: 350; Protein: 9 g; Carbs: 74 g; Fiber: 7 g; Sugar: 44 g; Total fat: 3.5 g; Saturated fat: 0.1 g; Sodium: 192 mg
MANGO MADNESS
This recipe begins, “Take advantage of a ripe mango’s disease-fighting ability with this delicious smoothie recipe.”
Servings: 2
1 can (8 oz) juice-packed pineapple chunks
1 cup fat-free frozen vanilla yogurt
1 large ripe mango, peeled and chopped
1 ripe banana, sliced
Crushed or cracked ice
Combine the pineapple (with juice), frozen yogurt, mango, and banana. Blend until smooth.
With the blender running, gradually drop in enough ice to bring the level up to 4 cups. Blend until the ice is pureéd.
Nutrition Information: Calories: 251; Protein: 6.5 g; Carbs: 60 g; Fiber: 4 g; Sugar: 50 g; Total fat: 0.5 g; Saturated fat: 0.2 g; Sodium: 68 mg
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
LENTIL MINESTRONE WITH GREENS
This is from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.”
Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was originally featured in “Lentils: A Versatile Staple Flavors Classic International Dishes” and can be viewed online here.
Check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Minestrone with Greens
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 (14-ounce) can chopped tomatoes, with liquid
1 pound lentils (brown or beluga), washed and picked over
2 1/2 quarts water
A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind
1/2 pound Swiss chard, mustard greens or kale, stemmed, washed in two changes of water, and roughly chopped (about 6 cups)
Freshly ground pepper
1/2 cup elbow macaroni or other soup pasta (optional)
Freshly grated Parmesan for serving
Preparation
For the Lentil Minestrone with Greens
Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.
Tip
Advance preparation: The soup can be made up to a day or two ahead of time, but do not add the pasta until you are ready to serve. Reheat and add as directed. A note about salt: From now on, I will indicate a preference for kosher salt in my recipes. Because of its crystalline structure, kosher salt is not as salty as fine sea salt.
GRILLED BARBECUE CHICKEN AND POTATO KABOBS
This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”
To view this online, click here.
Ingredients
8 (10-inch) bamboo or metal skewers
Slaw
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 package (14 oz) shredded tri-color coleslaw mix
1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
Kabobs
1 lb baby red potatoes, quartered
1/2 cup water
1/4 cup olive oil
1 tablespoon barbecue seasoning
1 teaspoon salt
1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
1/2 cup barbecue sauce
Directions
Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.
SOY GOOD SMOOTHIE
This recipe, as well as the next one (Mango Madness), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “Skipping breakfast can leave you starving mid-morning—and reaching for the junk food temptations. Instead, sip this on-the-go soy smoothie.”
Servings: 1
1 cup calcium-fortified vanilla soy milk
1/2 cup frozen blueberries
1/2 cup corn flakes cereal
1 frozen banana, sliced
Combine the milk, blueberries, cereal, and banana in a blender for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.
Nutrition Information: Calories: 350; Protein: 9 g; Carbs: 74 g; Fiber: 7 g; Sugar: 44 g; Total fat: 3.5 g; Saturated fat: 0.1 g; Sodium: 192 mg
MANGO MADNESS
This recipe begins, “Take advantage of a ripe mango’s disease-fighting ability with this delicious smoothie recipe.”
Servings: 2
1 can (8 oz) juice-packed pineapple chunks
1 cup fat-free frozen vanilla yogurt
1 large ripe mango, peeled and chopped
1 ripe banana, sliced
Crushed or cracked ice
Combine the pineapple (with juice), frozen yogurt, mango, and banana. Blend until smooth.
With the blender running, gradually drop in enough ice to bring the level up to 4 cups. Blend until the ice is pureéd.
Nutrition Information: Calories: 251; Protein: 6.5 g; Carbs: 60 g; Fiber: 4 g; Sugar: 50 g; Total fat: 0.5 g; Saturated fat: 0.2 g; Sodium: 68 mg
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
LENTIL MINESTRONE WITH GREENS
This is from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.”
Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was originally featured in “Lentils: A Versatile Staple Flavors Classic International Dishes” and can be viewed online here.
Check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Minestrone with Greens
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 (14-ounce) can chopped tomatoes, with liquid
1 pound lentils (brown or beluga), washed and picked over
2 1/2 quarts water
A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind
1/2 pound Swiss chard, mustard greens or kale, stemmed, washed in two changes of water, and roughly chopped (about 6 cups)
Freshly ground pepper
1/2 cup elbow macaroni or other soup pasta (optional)
Freshly grated Parmesan for serving
Preparation
For the Lentil Minestrone with Greens
Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.
Tip
Advance preparation: The soup can be made up to a day or two ahead of time, but do not add the pasta until you are ready to serve. Reheat and add as directed. A note about salt: From now on, I will indicate a preference for kosher salt in my recipes. Because of its crystalline structure, kosher salt is not as salty as fine sea salt.
GRILLED BARBECUE CHICKEN AND POTATO KABOBS
This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”
To view this online, click here.
Ingredients
8 (10-inch) bamboo or metal skewers
Slaw
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 package (14 oz) shredded tri-color coleslaw mix
1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
Kabobs
1 lb baby red potatoes, quartered
1/2 cup water
1/4 cup olive oil
1 tablespoon barbecue seasoning
1 teaspoon salt
1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
1/2 cup barbecue sauce
Directions
Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.
Friday, July 14, 2017
Chicken
A generation or two (or three) ago, Sunday dinner wasn't Sunday Dinner without chicken. At one time, chicken was more expensive than it is now (comparatively speaking), so it was reserved for the big meal of the week.
And so, without further adieu, I present six chicken recipes, including Monterey Chicken Fajitas and Mexicorn Chicken. Enjoy!
CHICKEN IN WINE
This is one of my numerous inventions before I moved out on my own, and can be found in my e-cookbook, titled Off the Wall Cooking.
2 onions, chopped
2-3 cloves garlic, minced
2 T butter
2-3 lb. chicken, cut up
1 tsp mustard
1/4 C red wine (see note)
1 tsp Worchester sauce
1/4 C milk or water
3 T honey
1/2-1 C cornmeal
3 1/2 C tomatoes
6 oz. can tomato paste
salt, pepper, spices to taste (note)
Brown onions & garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk & honey, then in cornmeal. Add to onions & garlic. Mix other ingredients & pour over chicken. Cover & simmer until done (about 45 minutes). Serve over brown rice.
NOTE: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, & ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.
FAST CHICKEN CURRY
1 C sour cream
2-5 oz cans boned chicken
4 T butter
2 T flour
1 1/2 tsp. curry
1 small can pineapple, crushed
1 lb. cooked string beans
salt & pepper to taste
Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.
CHICKEN SPECIAL
Another one of my inventions, also found in Off the Wall Cooking.
2 – 3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 T butter, melted
2 1/2 T peanut butter
salt & pepper to taste
8 oz can tomato sauce
1 C water
16 oz package peas & carrots
Brown chicken in oil. Put in casserole or baking dish. Sauté onions in butter. Put on top of chicken. Add salt & pepper, tomato sauce, water & peas & carrots. Top with peanutbutter. Bake at 350 degrees for 1 hour.
MEXICORN CHICKEN
Another one of my inventions.
2-3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 cloves garlic, minced
2 T wheat germ
12 oz. can Mexicorn
1 can condensed tomato soup
1 C water
1 T soy sauce
1 T honey
Brown chicken to oil. Put in baking dish. Brown onion, garlic & wheat germ, stirring. Pour over chicken. Add mexicorn, soup, water, soy sauce & hone. Bake at 350 degrees for 1 hour.
NO PEEK CHICKEN
This is from the infamous long-since-forgotten email lists.
4 skinless, boneless, chicken breasts
2 cans cream of chicken soup
1/2 package dry onion soup mix
1 cup milk or water
3/4 cup rice
Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
And so, without further adieu, I present six chicken recipes, including Monterey Chicken Fajitas and Mexicorn Chicken. Enjoy!
CHICKEN IN WINE
This is one of my numerous inventions before I moved out on my own, and can be found in my e-cookbook, titled Off the Wall Cooking.
2 onions, chopped
2-3 cloves garlic, minced
2 T butter
2-3 lb. chicken, cut up
1 tsp mustard
1/4 C red wine (see note)
1 tsp Worchester sauce
1/4 C milk or water
3 T honey
1/2-1 C cornmeal
3 1/2 C tomatoes
6 oz. can tomato paste
salt, pepper, spices to taste (note)
Brown onions & garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk & honey, then in cornmeal. Add to onions & garlic. Mix other ingredients & pour over chicken. Cover & simmer until done (about 45 minutes). Serve over brown rice.
NOTE: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, & ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.
FAST CHICKEN CURRY
1 C sour cream
2-5 oz cans boned chicken
4 T butter
2 T flour
1 1/2 tsp. curry
1 small can pineapple, crushed
1 lb. cooked string beans
salt & pepper to taste
Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.
CHICKEN SPECIAL
Another one of my inventions, also found in Off the Wall Cooking.
2 – 3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 T butter, melted
2 1/2 T peanut butter
salt & pepper to taste
8 oz can tomato sauce
1 C water
16 oz package peas & carrots
Brown chicken in oil. Put in casserole or baking dish. Sauté onions in butter. Put on top of chicken. Add salt & pepper, tomato sauce, water & peas & carrots. Top with peanutbutter. Bake at 350 degrees for 1 hour.
MEXICORN CHICKEN
Another one of my inventions.
2-3 lb. chicken, cut up
3 T oil
1 onion, chopped
2 cloves garlic, minced
2 T wheat germ
12 oz. can Mexicorn
1 can condensed tomato soup
1 C water
1 T soy sauce
1 T honey
Brown chicken to oil. Put in baking dish. Brown onion, garlic & wheat germ, stirring. Pour over chicken. Add mexicorn, soup, water, soy sauce & hone. Bake at 350 degrees for 1 hour.
NO PEEK CHICKEN
This is from the infamous long-since-forgotten email lists.
4 skinless, boneless, chicken breasts
2 cans cream of chicken soup
1/2 package dry onion soup mix
1 cup milk or water
3/4 cup rice
Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
Thursday, July 6, 2017
Mexican - Double-Post Thursday
Besides beging Diabetic Thursday, it's also Double-Post Thursday. Here are six Mexican recipes to help you through the day, including Easy Mexican Rice and Tex-Mex Chicken & Rice Bake. Enjoy!
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
BUSH’S® BEST BLACK BEAN SALSA
This comes from Bush’s® Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped
Directions
Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
TAMALE PIE WITH CHEESE CORNMEAL TOPPING
This is from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This spicy tamale pie is a classic combination of seasoned ground beef, tomatoes and corn with a cheesy cornmeal topping. The casserole is seasoned with onion, bell pepper, garlic, chili powder and ripe olives.
“The casserole is enough for 6 hearty servings. Add a side salad or beans to the dish or serve it with this easy Mexican rice.”
Total Time: 60 mins; Prep: 20 mins, Cook: 40 mins; Yield: 6 to 8 Servings
To view this online, click here.
Ingredients
1 1/2 pounds lean ground beef
3 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped bell pepper
2 cans (14.5 ounces each) diced tomatoes
1 can (11 to 15 ounces) whole kernel corn, drained
2 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 cup water
1/2 cup sliced ripe olives
Topping:
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup yellow cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
Directions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring, until the beef is no longer pink.
Add the chopped onion, garlic and bell pepper; cook for 2 minutes, or until just tender.
Pour off excess fat.
Stir the tomatoes, corn and seasonings into the ground beef mixture and simmer for about 5 minutes longer.
Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes.
Add the sliced olives and pour the mixture into a lightly greased, shallow 2 1/2-quart or 9-by-13-by-2-inch baking pan. Set aside while you make the topping.
Heat the oven to 375 F.
In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring until thickened.
Remove from heat; stir in cheese and beaten eggs.
Pour the topping around the edge of casserole.
Bake in the preheated oven for 20 to 25 minutes.
EASY MEXICAN RICE
This also comes from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This is a tasty and quick rice to make to go with burritos or fajitas. Use packaged ‘ready’ rice to make this even faster.” Total Time: 10 minutes; Prep: 5 minutes; 5 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
3 green onions, thinly sliced
1 tablespoon vegetable oil
1 clove garlic, finely minced
2 cups cooked rice
1/2 cup diced tomatoes
1/3 cup tomato sauce, or to taste
Directions
In a saucepan or skillet over medium-low heat, cook the green onions for 1 minute.
Add garlic and cook for about 1 minute longer.
Stir in the rice, tomatoes, tomato sauce, and seasoning mix. Heat through.
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
BUSH’S® BEST BLACK BEAN SALSA
This comes from Bush’s® Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped
Directions
Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
TAMALE PIE WITH CHEESE CORNMEAL TOPPING
This is from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This spicy tamale pie is a classic combination of seasoned ground beef, tomatoes and corn with a cheesy cornmeal topping. The casserole is seasoned with onion, bell pepper, garlic, chili powder and ripe olives.
“The casserole is enough for 6 hearty servings. Add a side salad or beans to the dish or serve it with this easy Mexican rice.”
Total Time: 60 mins; Prep: 20 mins, Cook: 40 mins; Yield: 6 to 8 Servings
To view this online, click here.
Ingredients
1 1/2 pounds lean ground beef
3 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped bell pepper
2 cans (14.5 ounces each) diced tomatoes
1 can (11 to 15 ounces) whole kernel corn, drained
2 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 cup water
1/2 cup sliced ripe olives
Topping:
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup yellow cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
Directions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring, until the beef is no longer pink.
Add the chopped onion, garlic and bell pepper; cook for 2 minutes, or until just tender.
Pour off excess fat.
Stir the tomatoes, corn and seasonings into the ground beef mixture and simmer for about 5 minutes longer.
Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes.
Add the sliced olives and pour the mixture into a lightly greased, shallow 2 1/2-quart or 9-by-13-by-2-inch baking pan. Set aside while you make the topping.
Heat the oven to 375 F.
In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring until thickened.
Remove from heat; stir in cheese and beaten eggs.
Pour the topping around the edge of casserole.
Bake in the preheated oven for 20 to 25 minutes.
EASY MEXICAN RICE
This also comes from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This is a tasty and quick rice to make to go with burritos or fajitas. Use packaged ‘ready’ rice to make this even faster.” Total Time: 10 minutes; Prep: 5 minutes; 5 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
3 green onions, thinly sliced
1 tablespoon vegetable oil
1 clove garlic, finely minced
2 cups cooked rice
1/2 cup diced tomatoes
1/3 cup tomato sauce, or to taste
Directions
In a saucepan or skillet over medium-low heat, cook the green onions for 1 minute.
Add garlic and cook for about 1 minute longer.
Stir in the rice, tomatoes, tomato sauce, and seasoning mix. Heat through.
Wednesday, June 28, 2017
Wednesday Recipes
It's half-way through the work work, and almost the end of June. Where has the first half of the year gone?
Here are six yummy recipes to help you through the day, including Unemployed Shepherd's Pie and Monterey Chicken Fajitas. Enjoy!
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
HEALTHIER CAJUN CHICKEN PASTA
This is from Casey Barber on The Today Show website. The recipe begins, “It's easy to see why Cajun chicken pasta keeps popping up on fast-casual restaurant menus nationwide. Even picky eaters agree that the combination of spicy chicken and creamy sauce (not to mention mountains of irresistible noodles!) is across-the-board appealing. What's not to love? Well, the whopping waistline implications of indulging in all that Alfredo sauce and pasta can certainly add up.
“When you want the satisfaction of your favorite restaurant standby without the heavy-sauced hangover, give this at-home version a try. Clocking in at about 450 calories per serving, it's a healthy excuse to have what you're craving. Boost the health benefits even more by adding a handful of fresh or frozen spinach or broccoli to the pan with the red bell pepper.”
Cook Time: 20 minutes; Prep Time: 10 minutes; Servings: 4.
To view this online, go to http://www.today.com/recipes/healthier-cajun-chicken-pasta-t66376.
Ingredients
1/2 pound (8 ounces) linguini or penne
1 pound boneless, skinless chicken breasts (about 3-4 breasts)
3 teaspoons olive oil, divided
1 teaspoon Cajun seasoning
1 medium red bell pepper, diced
1 large garlic clove, minced
1 cup low-fat milk
1/4 cup water
1 tablespoon cornstarch
1/2 cup finely grated Parmesan cheese
1 medium Roma tomato, finely diced
1 large scallion, thinly sliced into rounds
Preparation
Preheat the oven to 375 degrees F.
Bring a large (4-quart) pot of water to a boil and add the salt, stirring to dissolve. Add the pasta and cook for about 10 minutes or al dente. Drain and reserve.
While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium heat.
Sprinkle the chicken breasts evenly on both sides with 1 teaspoon Cajun seasoning. Carefully place the breasts in the skillet. Cook for about 4-5 minutes per side, until the chicken is deeply browned and crisp.
Transfer the chicken to the baking sheet and into the oven to finish cooking through. Remove the chicken when a thermometer inserted into the thickest part of the breast reaches 165 degrees F.
Add the remaining teaspoon oil to the skillet and stir in the bell peppers. Cook for about 2 minutes, stirring occasionally, until the peppers begin to soften, then stir in the garlic and cook for a minute more.
Pour the milk into the skillet and bring to a simmer.
Whisk the water and cornstarch together in a measuring cup, then pour into the skillet. Cook, stirring occasionally, for 1-2 minutes until the sauce thickens.
Turn the burner off and stir in the Parmesan cheese until melted, then stir in the cooked pasta.
To serve, divide the pasta between 4 bowls. Slice the chicken into bite-size pieces and divide evenly between the pasta dishes, then top each with handfuls of tomato and scallion. Serve immediately.
Note: The pasta sauce will thicken as it cools. Reheat in a covered skillet over medium-low heat, stirring in 1-2 tablespoons water as needed to help the sauce retain its consistency.
UNEMPLOYED SHEPHERD’S PIE
This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.
To view this online, click here.
Ingredients
6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. olive oil, divided
1 medium onion, coarsely chopped (1 cup)
2 15-oz. cans diced organic tomatoes with liquid
2 large eggplants, peeled and chopped (1 & 1/2 lb.)
1 Tbs. Simply Organic Parsley
1 tsp. Simply Organic Basil
1 tsp. Simply Organic Garlic Flakes
1 tsp. sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
2 large eggs, beaten
1 green bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 tsp. ground black pepper, optional
Preparation
Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.
Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.
Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.
Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)
Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g
ITALIAN EGGPLANT RAGOUT
This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Preparation
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
To view this online, click here.
Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
Here are six yummy recipes to help you through the day, including Unemployed Shepherd's Pie and Monterey Chicken Fajitas. Enjoy!
BLT SKILLET PASTA
This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3
To view this online, click here.
Ingredients
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
2 cups packed baby arugula
6-8 slices of bacon
2 tablespoons mayonnaise
2 tablespoons heavy cream
7 ounces refrigerated fettuccine
Directions
Put a pot of water on the stove and bring to a boil.
Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.
Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.
The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.
HEALTHIER CAJUN CHICKEN PASTA
This is from Casey Barber on The Today Show website. The recipe begins, “It's easy to see why Cajun chicken pasta keeps popping up on fast-casual restaurant menus nationwide. Even picky eaters agree that the combination of spicy chicken and creamy sauce (not to mention mountains of irresistible noodles!) is across-the-board appealing. What's not to love? Well, the whopping waistline implications of indulging in all that Alfredo sauce and pasta can certainly add up.
“When you want the satisfaction of your favorite restaurant standby without the heavy-sauced hangover, give this at-home version a try. Clocking in at about 450 calories per serving, it's a healthy excuse to have what you're craving. Boost the health benefits even more by adding a handful of fresh or frozen spinach or broccoli to the pan with the red bell pepper.”
Cook Time: 20 minutes; Prep Time: 10 minutes; Servings: 4.
To view this online, go to http://www.today.com/recipes/healthier-cajun-chicken-pasta-t66376.
Ingredients
1/2 pound (8 ounces) linguini or penne
1 pound boneless, skinless chicken breasts (about 3-4 breasts)
3 teaspoons olive oil, divided
1 teaspoon Cajun seasoning
1 medium red bell pepper, diced
1 large garlic clove, minced
1 cup low-fat milk
1/4 cup water
1 tablespoon cornstarch
1/2 cup finely grated Parmesan cheese
1 medium Roma tomato, finely diced
1 large scallion, thinly sliced into rounds
Preparation
Preheat the oven to 375 degrees F.
Bring a large (4-quart) pot of water to a boil and add the salt, stirring to dissolve. Add the pasta and cook for about 10 minutes or al dente. Drain and reserve.
While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium heat.
Sprinkle the chicken breasts evenly on both sides with 1 teaspoon Cajun seasoning. Carefully place the breasts in the skillet. Cook for about 4-5 minutes per side, until the chicken is deeply browned and crisp.
Transfer the chicken to the baking sheet and into the oven to finish cooking through. Remove the chicken when a thermometer inserted into the thickest part of the breast reaches 165 degrees F.
Add the remaining teaspoon oil to the skillet and stir in the bell peppers. Cook for about 2 minutes, stirring occasionally, until the peppers begin to soften, then stir in the garlic and cook for a minute more.
Pour the milk into the skillet and bring to a simmer.
Whisk the water and cornstarch together in a measuring cup, then pour into the skillet. Cook, stirring occasionally, for 1-2 minutes until the sauce thickens.
Turn the burner off and stir in the Parmesan cheese until melted, then stir in the cooked pasta.
To serve, divide the pasta between 4 bowls. Slice the chicken into bite-size pieces and divide evenly between the pasta dishes, then top each with handfuls of tomato and scallion. Serve immediately.
Note: The pasta sauce will thicken as it cools. Reheat in a covered skillet over medium-low heat, stirring in 1-2 tablespoons water as needed to help the sauce retain its consistency.
UNEMPLOYED SHEPHERD’S PIE
This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.
To view this online, click here.
Ingredients
6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. olive oil, divided
1 medium onion, coarsely chopped (1 cup)
2 15-oz. cans diced organic tomatoes with liquid
2 large eggplants, peeled and chopped (1 & 1/2 lb.)
1 Tbs. Simply Organic Parsley
1 tsp. Simply Organic Basil
1 tsp. Simply Organic Garlic Flakes
1 tsp. sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
2 large eggs, beaten
1 green bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 tsp. ground black pepper, optional
Preparation
Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.
Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.
Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.
Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)
Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g
ITALIAN EGGPLANT RAGOUT
This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Preparation
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
To view this online, click here.
Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
Tuesday, June 13, 2017
Chicken - Double-Post Chicken
Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six recipes to help you through the day, including BBQ Chicken and Strawberry Chicken Salad. Enjoy!
CHEESY CHICKEN AND SWEET POTATO ENCHILADAS
This comes from Kraft Recipes, and begins, “Get cheesy with Cheesy Chicken and Sweet Potato Enchiladas! For hotter sweet potato enchiladas, add a minced fresh jalapeño pepper to the chicken mixture.” Prep Time: 30 min; Total Time: 50 min; Servings: 6.
To view this online, click here.
Ingredients
1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cans (10 oz. each) mild green enchilada sauce
2 cups shredded cooked chicken breasts
1 cup rinsed canned black beans
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/4 cup chopped fresh cilantro, divided
12 corn tortillas (6 inch), warmed
Directions
Heat oven to 350°F.
Cook potatoes in boiling water 5 min. or just until tender; drain. Place in large bowl. Mix sour cream and enchilada sauce until blended.
Add 1 cup of the sour cream mixture to potatoes along with the chicken, beans, 1/2 cup cheese and 2 Tbsp. cilantro; mix lightly.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
Bake 15 to 20 min. or until heated through. Sprinkle with remaining cilantro.
BBQ CHICKEN
This comes from the folks at GE Appliances, and begins, “This BBQ chicken recipe is a simple classic that will be the star of your next summer gathering.”
To view this online, click here.
Ingredients
1 pound chicken drumsticks
1 pound chicken thighs
2-3 cups Italian dressing
2-3 Cups BBQ sauce (homemade or store bought)
Directions
Marinate the Chicken:
Combine drumsticks and thighs in a bowl and add Italian dressing until chicken is covered. Let sit overnight (ideal) or for 3-4 hours.
Cooking:
Fire up a gas or charcoal grill to medium heat, put chicken on, and cook for 20 minutes (about 10 minutes per side). After 20 minutes, brush on your favorite BBQ sauce. Turn chicken and add more BBQ sauce. Cook for an additional 10-15 minutes. Watch closely, so you don't burn the BBQ sauce.
ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES
This comes from Stephanie Wise in her blog Girl Versus Dough and reposted in the Tablespoon e-newsletter. This recipe starts off, “Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.” Prep Time: 15 minutes; Total Time: 60 minutes; Makes 4 servings.
To view this online, click here.
Ingredients
2 lbs Yukon gold potatoes, halved and quartered
4 to 5 carrots, peeled, halved and quartered
1 red onion, halved and quartered
1 garlic bulb, cloves separated and skins removed
4 tablespoons olive oil, divided
3 1/2 to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
Directions
Heat oven to 450°F.
In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper.
Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables. Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
STRAWBERRY CHICKEN SALAD
This recipe was found in an article on Prevention's website, titled “20 Scrumptious Strawberry Recipes.” Click here to see the article and all twelve recipes.
SERVINGS: 4
2 tbsp olive oil
1 tbsp vinegar
3/4 lb cubed cooked chicken breast
2 C strawberries, quartered
1 C tender watercress leaves
1/8 tsp salt
1/8 tsp pepper
Whisk together olive oil and vinegar in medium bowl.
Add chicken, strawberries, watercress leaves, salt, and pepper. Toss gently.
NUTRITION (per serving): 228 cal, 27 g pro, 7 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 286 mg sodium
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
HEALTHIER CAJUN CHICKEN PASTA
This is from Casey Barber on The Today Show website. The recipe begins, “It's easy to see why Cajun chicken pasta keeps popping up on fast-casual restaurant menus nationwide. Even picky eaters agree that the combination of spicy chicken and creamy sauce (not to mention mountains of irresistible noodles!) is across-the-board appealing. What's not to love? Well, the whopping waistline implications of indulging in all that Alfredo sauce and pasta can certainly add up.
“When you want the satisfaction of your favorite restaurant standby without the heavy-sauced hangover, give this at-home version a try. Clocking in at about 450 calories per serving, it's a healthy excuse to have what you're craving. Boost the health benefits even more by adding a handful of fresh or frozen spinach or broccoli to the pan with the red bell pepper.”
Cook Time: 20 minutes; Prep Time: 10 minutes; Servings: 4.
To view this online, go to http://www.today.com/recipes/healthier-cajun-chicken-pasta-t66376.
Ingredients
1/2 pound (8 ounces) linguini or penne
1 pound boneless, skinless chicken breasts (about 3-4 breasts)
3 teaspoons olive oil, divided
1 teaspoon Cajun seasoning
1 medium red bell pepper, diced
1 large garlic clove, minced
1 cup low-fat milk
1/4 cup water
1 tablespoon cornstarch
1/2 cup finely grated Parmesan cheese
1 medium Roma tomato, finely diced
1 large scallion, thinly sliced into rounds
Preparation
Preheat the oven to 375 degrees F.
Bring a large (4-quart) pot of water to a boil and add the salt, stirring to dissolve. Add the pasta and cook for about 10 minutes or al dente. Drain and reserve.
While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium heat.
Sprinkle the chicken breasts evenly on both sides with 1 teaspoon Cajun seasoning. Carefully place the breasts in the skillet. Cook for about 4-5 minutes per side, until the chicken is deeply browned and crisp.
Transfer the chicken to the baking sheet and into the oven to finish cooking through. Remove the chicken when a thermometer inserted into the thickest part of the breast reaches 165 degrees F.
Add the remaining teaspoon oil to the skillet and stir in the bell peppers. Cook for about 2 minutes, stirring occasionally, until the peppers begin to soften, then stir in the garlic and cook for a minute more.
Pour the milk into the skillet and bring to a simmer.
Whisk the water and cornstarch together in a measuring cup, then pour into the skillet. Cook, stirring occasionally, for 1-2 minutes until the sauce thickens.
Turn the burner off and stir in the Parmesan cheese until melted, then stir in the cooked pasta.
To serve, divide the pasta between 4 bowls. Slice the chicken into bite-size pieces and divide evenly between the pasta dishes, then top each with handfuls of tomato and scallion. Serve immediately.
Note: The pasta sauce will thicken as it cools. Reheat in a covered skillet over medium-low heat, stirring in 1-2 tablespoons water as needed to help the sauce retain its consistency.
CHEESY CHICKEN AND SWEET POTATO ENCHILADAS
This comes from Kraft Recipes, and begins, “Get cheesy with Cheesy Chicken and Sweet Potato Enchiladas! For hotter sweet potato enchiladas, add a minced fresh jalapeño pepper to the chicken mixture.” Prep Time: 30 min; Total Time: 50 min; Servings: 6.
To view this online, click here.
Ingredients
1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cans (10 oz. each) mild green enchilada sauce
2 cups shredded cooked chicken breasts
1 cup rinsed canned black beans
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/4 cup chopped fresh cilantro, divided
12 corn tortillas (6 inch), warmed
Directions
Heat oven to 350°F.
Cook potatoes in boiling water 5 min. or just until tender; drain. Place in large bowl. Mix sour cream and enchilada sauce until blended.
Add 1 cup of the sour cream mixture to potatoes along with the chicken, beans, 1/2 cup cheese and 2 Tbsp. cilantro; mix lightly.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
Bake 15 to 20 min. or until heated through. Sprinkle with remaining cilantro.
BBQ CHICKEN
This comes from the folks at GE Appliances, and begins, “This BBQ chicken recipe is a simple classic that will be the star of your next summer gathering.”
To view this online, click here.
Ingredients
1 pound chicken drumsticks
1 pound chicken thighs
2-3 cups Italian dressing
2-3 Cups BBQ sauce (homemade or store bought)
Directions
Marinate the Chicken:
Combine drumsticks and thighs in a bowl and add Italian dressing until chicken is covered. Let sit overnight (ideal) or for 3-4 hours.
Cooking:
Fire up a gas or charcoal grill to medium heat, put chicken on, and cook for 20 minutes (about 10 minutes per side). After 20 minutes, brush on your favorite BBQ sauce. Turn chicken and add more BBQ sauce. Cook for an additional 10-15 minutes. Watch closely, so you don't burn the BBQ sauce.
ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES
This comes from Stephanie Wise in her blog Girl Versus Dough and reposted in the Tablespoon e-newsletter. This recipe starts off, “Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.” Prep Time: 15 minutes; Total Time: 60 minutes; Makes 4 servings.
To view this online, click here.
Ingredients
2 lbs Yukon gold potatoes, halved and quartered
4 to 5 carrots, peeled, halved and quartered
1 red onion, halved and quartered
1 garlic bulb, cloves separated and skins removed
4 tablespoons olive oil, divided
3 1/2 to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
Directions
Heat oven to 450°F.
In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper.
Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables. Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
STRAWBERRY CHICKEN SALAD
This recipe was found in an article on Prevention's website, titled “20 Scrumptious Strawberry Recipes.” Click here to see the article and all twelve recipes.
SERVINGS: 4
2 tbsp olive oil
1 tbsp vinegar
3/4 lb cubed cooked chicken breast
2 C strawberries, quartered
1 C tender watercress leaves
1/8 tsp salt
1/8 tsp pepper
Whisk together olive oil and vinegar in medium bowl.
Add chicken, strawberries, watercress leaves, salt, and pepper. Toss gently.
NUTRITION (per serving): 228 cal, 27 g pro, 7 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 286 mg sodium
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
HEALTHIER CAJUN CHICKEN PASTA
This is from Casey Barber on The Today Show website. The recipe begins, “It's easy to see why Cajun chicken pasta keeps popping up on fast-casual restaurant menus nationwide. Even picky eaters agree that the combination of spicy chicken and creamy sauce (not to mention mountains of irresistible noodles!) is across-the-board appealing. What's not to love? Well, the whopping waistline implications of indulging in all that Alfredo sauce and pasta can certainly add up.
“When you want the satisfaction of your favorite restaurant standby without the heavy-sauced hangover, give this at-home version a try. Clocking in at about 450 calories per serving, it's a healthy excuse to have what you're craving. Boost the health benefits even more by adding a handful of fresh or frozen spinach or broccoli to the pan with the red bell pepper.”
Cook Time: 20 minutes; Prep Time: 10 minutes; Servings: 4.
To view this online, go to http://www.today.com/recipes/healthier-cajun-chicken-pasta-t66376.
Ingredients
1/2 pound (8 ounces) linguini or penne
1 pound boneless, skinless chicken breasts (about 3-4 breasts)
3 teaspoons olive oil, divided
1 teaspoon Cajun seasoning
1 medium red bell pepper, diced
1 large garlic clove, minced
1 cup low-fat milk
1/4 cup water
1 tablespoon cornstarch
1/2 cup finely grated Parmesan cheese
1 medium Roma tomato, finely diced
1 large scallion, thinly sliced into rounds
Preparation
Preheat the oven to 375 degrees F.
Bring a large (4-quart) pot of water to a boil and add the salt, stirring to dissolve. Add the pasta and cook for about 10 minutes or al dente. Drain and reserve.
While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium heat.
Sprinkle the chicken breasts evenly on both sides with 1 teaspoon Cajun seasoning. Carefully place the breasts in the skillet. Cook for about 4-5 minutes per side, until the chicken is deeply browned and crisp.
Transfer the chicken to the baking sheet and into the oven to finish cooking through. Remove the chicken when a thermometer inserted into the thickest part of the breast reaches 165 degrees F.
Add the remaining teaspoon oil to the skillet and stir in the bell peppers. Cook for about 2 minutes, stirring occasionally, until the peppers begin to soften, then stir in the garlic and cook for a minute more.
Pour the milk into the skillet and bring to a simmer.
Whisk the water and cornstarch together in a measuring cup, then pour into the skillet. Cook, stirring occasionally, for 1-2 minutes until the sauce thickens.
Turn the burner off and stir in the Parmesan cheese until melted, then stir in the cooked pasta.
To serve, divide the pasta between 4 bowls. Slice the chicken into bite-size pieces and divide evenly between the pasta dishes, then top each with handfuls of tomato and scallion. Serve immediately.
Note: The pasta sauce will thicken as it cools. Reheat in a covered skillet over medium-low heat, stirring in 1-2 tablespoons water as needed to help the sauce retain its consistency.
Saturday, June 10, 2017
Saturday Recipes
I usually don't post here over the weekend, but I've decided to add a Saturday post this week. Here are six recipes to help you through the rest of the weekend, including Grilled Margherita Pizza and Strawberry Pie. Enjoy!
WORLD'S BEST SMOOTHIE
This recipe, as well as the next one (Pineapple Passion) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Slurp down this smoothie recipe at breakfast, and you’ll feel satisfied until lunchtime.”
Servings: 1
1 cup plain nonfat yogurt
1 banana
1/2 cup orange juice
6 frozen strawberries
Combine the yogurt, banana, juice, and strawberries for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.
Nutrition Information: Calories: 300; Protein: 14 g; Carbs: 63 g; Fiber: 5 g; Sugar: 45 g; Total fat: 0.5 g; Saturated fat: 0 g; Sodium: 180 mg
PINEAPPLE PASSION
This recipe begins, “This decadently thick smoothie recipe is almost like drinking ice cream!”
Servings: 1
1 cup low-fat or light vanilla yogurt
6 ice cubes
1 cup pineapple chunks
Combine the yogurt and ice cubes. Blend, pulsing as needed, until the ice is in large chunks.
Add the pineapple and blend at “whip” speed until smooth.
Nutrition Information: Calories: 283; Protein: 13 g; Carbs: 53.5 g; Fiber: 2 g; Sugar: 48 g; Total fat: 3.5 g; Saturated fat: 2 g; Sodium: 167 mg
STRAWBERRY PIE
This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.
To view this on the Times website, click here.
4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)
1 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
1 graham cracker crust
Whipped cream or topping for serving
Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.
STRAWBERRY RHUBARB CRISP
This is from The Food Network’s Ina Garten. I don’t know if you’ve ever watched her show, but I love it! Granted, as a vegetarian, I know I won’t try everything she makes, but I still love watching her show.
Total Time: 1 hr 25 minutes; Active: 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/strawberry-rhubarb-crisp-recipe-1973658.
Ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
WORLD'S BEST SMOOTHIE
This recipe, as well as the next one (Pineapple Passion) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Slurp down this smoothie recipe at breakfast, and you’ll feel satisfied until lunchtime.”
Servings: 1
1 cup plain nonfat yogurt
1 banana
1/2 cup orange juice
6 frozen strawberries
Combine the yogurt, banana, juice, and strawberries for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.
Nutrition Information: Calories: 300; Protein: 14 g; Carbs: 63 g; Fiber: 5 g; Sugar: 45 g; Total fat: 0.5 g; Saturated fat: 0 g; Sodium: 180 mg
PINEAPPLE PASSION
This recipe begins, “This decadently thick smoothie recipe is almost like drinking ice cream!”
Servings: 1
1 cup low-fat or light vanilla yogurt
6 ice cubes
1 cup pineapple chunks
Combine the yogurt and ice cubes. Blend, pulsing as needed, until the ice is in large chunks.
Add the pineapple and blend at “whip” speed until smooth.
Nutrition Information: Calories: 283; Protein: 13 g; Carbs: 53.5 g; Fiber: 2 g; Sugar: 48 g; Total fat: 3.5 g; Saturated fat: 2 g; Sodium: 167 mg
STRAWBERRY PIE
This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.
To view this on the Times website, click here.
4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)
1 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
1 graham cracker crust
Whipped cream or topping for serving
Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.
STRAWBERRY RHUBARB CRISP
This is from The Food Network’s Ina Garten. I don’t know if you’ve ever watched her show, but I love it! Granted, as a vegetarian, I know I won’t try everything she makes, but I still love watching her show.
Total Time: 1 hr 25 minutes; Active: 25 minutes; Yield: 6 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/strawberry-rhubarb-crisp-recipe-1973658.
Ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
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