Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with beef (the opposit of meatless). Check out the Meatloaf with a Twist, the Slow Cooker Beef and Vegetable Tzimmes, and all the other yummy beef recipes. Enjoy!
PICADILLO
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.”
Yield: 6 servings; Time: 1 hour
This was featured in “The Ultimate Cuban Comfort Food: Picadillo”, and can be viewed online here.
Ingredients
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives
Preparation
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
SLOW-COOKER BEEF BARBACOA NACHOS WITH QUESO
This is from Old El Paso, and begins, "No need for an oven with these slow-cooker beef barbacoa nachos with quasi."
Prep Time: 30 minutes; Total Time: 4 hours 40 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-beef-barbacoa-nachos-with-queso.
Ingredients
2 1/2 lb boneless beef chuck roast, trimmed of fat and cut into 4 pieces
1 package (0.85 oz) Old El Paso™ beef barbacoa slow cooker seasoning mix
1 cup chopped onions
3 cloves garlic, finely chopped
1/4 cup water
2 tablespoons apple cider vinegar
8 cups tortilla chips (8 oz)
2 cups shredded sharp Cheddar cheese (8 oz)
1 cup Old El Paso™ traditional refried beans, heated (from 16-oz can)
12 oz Kraft™ Velveeta™ original cheese product, cut into cubes
3/4 cup Old El Paso™ Thick ‘n Chunky medium salsa
Sliced green onions
Diced avocado
Diced tomato
Old El Paso™ pickled jalapeño slices
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix Barbacoa ingredients. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Reserve 2 cups shredded beef for nachos. Save remaining for another use.
Heat oven to 400°F. Line large rimmed baking pan with foil.
Spread half of chips evenly in pan. Sprinkle half of the Cheddar cheese over the chips; top with half of the refried beans and half of the barbacoa. Repeat layers. Bake 9 to 10 minutes or until hot and cheese is melted.
Meanwhile, in 2-quart saucepan, heat Queso ingredients over medium-low heat. Cook until melted, stirring occasionally.
Drizzle 1 cup of the queso over nachos. Sprinkle with Toppings. Serve immediately with extra queso on the side.
EASY PASTITSIO (GREEK LASAGNA)
This recipe is from tbsp.com, and begins, “This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.”
Prep: 45 minutes; Total: 1 hour 30 minutes; Servings: 8
View this online here.
Ingredients
Pasta
12 oz uncooked penne pasta (4 cups)
2 tablespoons olive oil
1 lb extra-lean (at least 90%) ground beef
1 large onion, chopped
4 cloves garlic, finely chopped
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1/2 cup grated Parmesan cheese
3 eggs, beaten
Topping
1/4 cup butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups whole milk
1/2 cup grated Parmesan cheese
1 egg, beaten
Directions
Heat oven to 350°F. Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.
In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.
Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.
MEATLOAF WITH A TWIST
This is from FamilyTime, and begins, “This moist and flavorful meatloaf gets an extra kick from picante sauce...it takes just 10 minutes of your time before you bake it, so it's as easy as it is good to eat!”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 65 minutes
To view this online, click here.
Ingredients
1 can (10 1/2 ounces) Campbell's® Mushroom Gravy
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup Pace® Picante Sauce
Directions
Thoroughly mix 1/4 cup gravy, beef, bread crumbs, egg and 1/4 cup picante sauce in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through.
Heat 2 tablespoons drippings, the remaining gravy and the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy mixture with the meatloaf.
Serving Suggestion: Serve the meatloaf with hot mashed potatoes.
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
Showing posts with label Slow Cooker Beef and Vegetable Tzimmes. Show all posts
Showing posts with label Slow Cooker Beef and Vegetable Tzimmes. Show all posts
Monday, December 6, 2021
Thursday, November 16, 2017
Slow Cooker Recipes - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post ThursdayHave you discovered the joys of slow cookers? If not, there's nothing quite like throwing together a meal, putting it into a slow cooker, then coming back hours later to a fragrant, delicious meal. Here are six slow cooker recipes to get you started, including Slow Cooker Baked Ziti and Slow-Cooker Chipotle Chicken Macaroni and Cheese. Enjoy!
SLOW COOKER LASAGNA
This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…
This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.
Ingredients
1/2 pound ground beef
1/2 pound Italian sausage (I use hot)
1 1/2 tsp salt
1/2 tsp pepper
1 large onion, chopped*
1 tsp Italian seasoning
2 Tbsp parsley
2 tsp garlic powder
2 Tbsp Worcestershire sauce
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce
2 Tbsp granulated sugar
1 1/4 cups water
1 (8 oz) package regular lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1-1/2 cups cottage cheese
1/2 cup grated Parmesan cheese
Instructions
In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Cover and cook on low for about 4-5 hours or until noodles are tender.
Recipe Notes
*You could substitute 1-2 Tbsp dried minced onion
SLOW-COOKER BEEF & BROCCOLI
This comes from Delish, and begins, “The tender beef melts in your mouth.”
Total Time: 4 hours 30 minutes; Prep Time: 10 minutes; Level: Easy; Serves 4-6
To view this online, click here.
Ingredients
1 1/2 lb. sirloin steak, thinly sliced
1 c. low-sodium beef broth
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
3 tbsp. sesame oil
1 tbsp. sriracha
3 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
2 tbsp. cornstarch
2 c. broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving
Directions
In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.
Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.
When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.
Garnish with sesame things and green onions and serve over rice.
SLOW-COOKER CHILI MAC ’N CHEESE
This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”
Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil
1 large onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 tsp. chili powder
1 tbsp. ground cumin
1 tbsp. cayenne
2 lb. lean ground beef
2 28-oz. cans crushed tomatoes
15 oz. kidney beans, drained and rinsed
1/2 lb. small pasta, such as macaroni or fusilli
2 c. shredded Cheddar
2 c. shredded Monterey Jack cheese
Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish
Directions
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.
Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.
When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
SLOW-COOKER CHIPOTLE CHICKEN MACARONI AND CHEESE
This is from tbsp., and begins, “Everything you love about classic mac and cheese made better with chicken, chipotle chile and pepper Jack cheese. Throw it all in your slow cooker for the ultimate cheesy dinner.”
Prep Time: 20 minutes; Total Time: 3 hours 20 minutes; Servings: 8
To view this online, click here.
Ingredients
3 cups whole milk
1 can (12 oz) evaporated milk
1/4 cup butter, melted
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 package (16 oz) penne pasta
4 cups shredded pepper Jack cheese (16 oz)
8 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes
1 medium poblano chile, chopped
3 cups shredded deli rotisserie chicken
1 tablespoon chopped chipotle chile in adobo sauce
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, beat whole milk, evaporated milk, 1/4 cup melted butter, the salt and pepper with whisk. Add pasta, 3 1/2 cups of the pepper Jack cheese, the Velveeta™ cubes and poblano chile. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked but not mushy.
When pasta is cooked, stir in chicken and chipotle chile. Sprinkle remaining 1/2 cup pepper Jack cheese over top. Cover; cook about 20 minutes or until melted.
Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Sprinkle over pasta.
SLOW COOKER BAKED ZITI
This is from Ashley Fehr, “a high school teacher turned food blogger” in Canada. Her food blog, The Recipe Rebel is really nice. Check it out!
This recipe begins, “This Slow Cooker Baked Ziti is actually made completely in the crockpot -- even the pasta! It is so much easier than the traditional version but packs all of the same flavor!”
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes.
To view this online (and to read Ashley’s notes on the recipe), click here.
Ingredients
1 lb ground beef, turkey or Italian sausage
1 onion, finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 (28oz) can diced tomatoes
1 650ml (around 22 ounces) jar pasta sauce (about 2 1/2 cups)
2 1/2 cups water or chicken broth
1 375g (about 13-14 ounces) box Penne or Ziti (or other short) pasta (about 4 cups)
1 cup shredded mozzarella cheese
Instructions
In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.
Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4qt (or larger) slow cooker. Stir.
Cook on low for 6 hours or high for 3 hours.
Add pasta and stir until combined. Cover and continue cooking for 20-45 minutes (depending on how hot your slow cooker is) -- check and stir at the 20 minute mark.
Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.
SLOW COOKER LASAGNA
This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…
This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.
Ingredients
1/2 pound ground beef
1/2 pound Italian sausage (I use hot)
1 1/2 tsp salt
1/2 tsp pepper
1 large onion, chopped*
1 tsp Italian seasoning
2 Tbsp parsley
2 tsp garlic powder
2 Tbsp Worcestershire sauce
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce
2 Tbsp granulated sugar
1 1/4 cups water
1 (8 oz) package regular lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1-1/2 cups cottage cheese
1/2 cup grated Parmesan cheese
Instructions
In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Cover and cook on low for about 4-5 hours or until noodles are tender.
Recipe Notes
*You could substitute 1-2 Tbsp dried minced onion
SLOW-COOKER BEEF & BROCCOLI
This comes from Delish, and begins, “The tender beef melts in your mouth.”
Total Time: 4 hours 30 minutes; Prep Time: 10 minutes; Level: Easy; Serves 4-6
To view this online, click here.
Ingredients
1 1/2 lb. sirloin steak, thinly sliced
1 c. low-sodium beef broth
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
3 tbsp. sesame oil
1 tbsp. sriracha
3 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
2 tbsp. cornstarch
2 c. broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving
Directions
In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.
Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.
When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.
Garnish with sesame things and green onions and serve over rice.
SLOW-COOKER CHILI MAC ’N CHEESE
This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”
Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil
1 large onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 tsp. chili powder
1 tbsp. ground cumin
1 tbsp. cayenne
2 lb. lean ground beef
2 28-oz. cans crushed tomatoes
15 oz. kidney beans, drained and rinsed
1/2 lb. small pasta, such as macaroni or fusilli
2 c. shredded Cheddar
2 c. shredded Monterey Jack cheese
Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish
Directions
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.
Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.
When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
SLOW-COOKER CHIPOTLE CHICKEN MACARONI AND CHEESE
This is from tbsp., and begins, “Everything you love about classic mac and cheese made better with chicken, chipotle chile and pepper Jack cheese. Throw it all in your slow cooker for the ultimate cheesy dinner.”
Prep Time: 20 minutes; Total Time: 3 hours 20 minutes; Servings: 8
To view this online, click here.
Ingredients
3 cups whole milk
1 can (12 oz) evaporated milk
1/4 cup butter, melted
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 package (16 oz) penne pasta
4 cups shredded pepper Jack cheese (16 oz)
8 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes
1 medium poblano chile, chopped
3 cups shredded deli rotisserie chicken
1 tablespoon chopped chipotle chile in adobo sauce
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, beat whole milk, evaporated milk, 1/4 cup melted butter, the salt and pepper with whisk. Add pasta, 3 1/2 cups of the pepper Jack cheese, the Velveeta™ cubes and poblano chile. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked but not mushy.
When pasta is cooked, stir in chicken and chipotle chile. Sprinkle remaining 1/2 cup pepper Jack cheese over top. Cover; cook about 20 minutes or until melted.
Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Sprinkle over pasta.
SLOW COOKER BAKED ZITI
This is from Ashley Fehr, “a high school teacher turned food blogger” in Canada. Her food blog, The Recipe Rebel is really nice. Check it out!
This recipe begins, “This Slow Cooker Baked Ziti is actually made completely in the crockpot -- even the pasta! It is so much easier than the traditional version but packs all of the same flavor!”
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes.
To view this online (and to read Ashley’s notes on the recipe), click here.
Ingredients
1 lb ground beef, turkey or Italian sausage
1 onion, finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 (28oz) can diced tomatoes
1 650ml (around 22 ounces) jar pasta sauce (about 2 1/2 cups)
2 1/2 cups water or chicken broth
1 375g (about 13-14 ounces) box Penne or Ziti (or other short) pasta (about 4 cups)
1 cup shredded mozzarella cheese
Instructions
In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.
Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4qt (or larger) slow cooker. Stir.
Cook on low for 6 hours or high for 3 hours.
Add pasta and stir until combined. Cover and continue cooking for 20-45 minutes (depending on how hot your slow cooker is) -- check and stir at the 20 minute mark.
Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.
Thursday, November 9, 2017
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's recipes include Tex-Mex Beef and Rice Skillet and Pumpkin Patch Brownies. Enjoy!
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic cloves, minced
2 medium sweet potatoes, peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
HOME/MADE MUSHROOM LASAGNA
This comes from Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, “Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: ‘cheese,’ ‘smoked,’ ‘bacon,’ ‘caramelized.’ Three of those four appear in Byrne’s lasagna, leaving out only bacon, which would be a fine addition. She layers smoked mozzarella over a painting of rich, garlicky béchamel and sheets of pasta, then radicchio roasted into sweetness and tossed in sauce. Sautéed mushrooms add heft and loamy funkiness, and a mixture of Fontina and Gruyère add zing.”
Yield: 6 to 8 servings; Time: 2 hours
This was featured in “Gooey Wild-Mushroom Lasagna” and can be viewed onlinehere.
Ingredients
1/2 cup extra-virgin olive oil or herb oil
6 large shallots, peeled and minced
1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices
Kosher salt
freshly ground black pepper
4 tablespoons unsalted butter, or herb oil
3 large cloves garlic, peeled and minced
4 tablespoons flour, ideally instant or all-purpose
3 cups whole milk
1/2 teaspoon grated nutmeg
1 cup Gruyère cheese, grated
1 cup Fontina cheese, grated
2 tablespoons best-quality truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella, sliced
1 cup fresh Parmesan, grated
Preparation
Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic cloves, minced
2 medium sweet potatoes, peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
HOME/MADE MUSHROOM LASAGNA
This comes from Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, “Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: ‘cheese,’ ‘smoked,’ ‘bacon,’ ‘caramelized.’ Three of those four appear in Byrne’s lasagna, leaving out only bacon, which would be a fine addition. She layers smoked mozzarella over a painting of rich, garlicky béchamel and sheets of pasta, then radicchio roasted into sweetness and tossed in sauce. Sautéed mushrooms add heft and loamy funkiness, and a mixture of Fontina and Gruyère add zing.”
Yield: 6 to 8 servings; Time: 2 hours
This was featured in “Gooey Wild-Mushroom Lasagna” and can be viewed onlinehere.
Ingredients
1/2 cup extra-virgin olive oil or herb oil
6 large shallots, peeled and minced
1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices
Kosher salt
freshly ground black pepper
4 tablespoons unsalted butter, or herb oil
3 large cloves garlic, peeled and minced
4 tablespoons flour, ideally instant or all-purpose
3 cups whole milk
1/2 teaspoon grated nutmeg
1 cup Gruyère cheese, grated
1 cup Fontina cheese, grated
2 tablespoons best-quality truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella, sliced
1 cup fresh Parmesan, grated
Preparation
Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.
Wednesday, November 8, 2017
Where's the Beef?
Does anyone remember the old commercial with the three little old ladies asking, "Where's the beef?" (Hint: you can see it here and here.)
Well, today's post is all about beef, with six beefy recipes to answer that old question, including Tex-Mex Beef and Rice Skillet and Taco Stuffed Peppers. Enjoy!
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
STEAK MARSALA WITH CAULIFLOWER MASH
This is from The Food Network Kitchen. Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
1 head cauliflower, cut into florets
2 sprigs rosemary (leaves from 1 sprig chopped)
Kosher salt
1 1/2 cups shredded Italian cheese blend (about 5 ounces)
4 tablespoons unsalted butter
2 tablespoons chopped fresh chives Freshly ground pepper
4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)
1 large shallot, chopped
2 cloves garlic, chopped
8 ounces sliced white mushrooms (about 4 cups)
1/2 cup sweet Marsala wine or white wine
1/2 cup low-sodium chicken broth
Directions
Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Well, today's post is all about beef, with six beefy recipes to answer that old question, including Tex-Mex Beef and Rice Skillet and Taco Stuffed Peppers. Enjoy!
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
STEAK MARSALA WITH CAULIFLOWER MASH
This is from The Food Network Kitchen. Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
1 head cauliflower, cut into florets
2 sprigs rosemary (leaves from 1 sprig chopped)
Kosher salt
1 1/2 cups shredded Italian cheese blend (about 5 ounces)
4 tablespoons unsalted butter
2 tablespoons chopped fresh chives Freshly ground pepper
4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)
1 large shallot, chopped
2 cloves garlic, chopped
8 ounces sliced white mushrooms (about 4 cups)
1/2 cup sweet Marsala wine or white wine
1/2 cup low-sodium chicken broth
Directions
Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Thursday, October 26, 2017
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six recipes to help you through the day, including Slow Cooker Baked Ziti and Cream of Broccoli Soup. Enjoy!
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
CREAM OF BROCCOLI SOUP
This is from Kraft, and begins, “Follow this Cream of Broccoli Soup Recipe — you won't be disappointed! This velvety soup with chopped broccoli and creamy cheeses is a real crowd favorite!”
Prep Time: 30min.; Total Time: 30min.; Servings: 5 servings, about 1 cup each.
Ingredients
1/4 cup chopped onions
1 Tbsp. butter or margarine
1 Tbsp. flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper
Directions
Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until blended.
Stir in milk; cook on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2 to 3 min. or until melted.
Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.
SLOW COOKER BAKED ZITI
This is from Ashley Fehr, “a high school teacher turned food blogger” in Canada. Her food blog, The Recipe Rebel is really nice. Check it out!
This recipe begins, “This Slow Cooker Baked Ziti is actually made completely in the crockpot -- even the pasta! It is so much easier than the traditional version but packs all of the same flavor!”
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes.
To view this online (and to read Ashley’s notes on the recipe), click here.
Ingredients
1 lb ground beef, turkey or Italian sausage
1 onion, finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 (28oz) can diced tomatoes
1 650ml (around 22 ounces) jar pasta sauce (about 2 1/2 cups)
2 1/2 cups water or chicken broth
1 375g (about 13-14 ounces) box Penne or Ziti (or other short) pasta (about 4 cups)
1 cup shredded mozzarella cheese
Instructions
In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.
Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4qt (or larger) slow cooker. Stir.
Cook on low for 6 hours or high for 3 hours.
Add pasta and stir until combined. Cover and continue cooking for 20-45 minutes (depending on how hot your slow cooker is) -- check and stir at the 20 minute mark.
Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGE
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
QUICK PASTA PESTO
This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”
POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
3 Tbsp pesto sauce, sun-dried tomato variety preferred
3 cup mixed vegetables, chopped, fresh or frozen
1 cup fat-free evaporated milk
4 cup cooked pasta
1 oz part-skim mozzarella cheese, shredded
Directions
Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.
Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
CREAM OF BROCCOLI SOUP
This is from Kraft, and begins, “Follow this Cream of Broccoli Soup Recipe — you won't be disappointed! This velvety soup with chopped broccoli and creamy cheeses is a real crowd favorite!”
Prep Time: 30min.; Total Time: 30min.; Servings: 5 servings, about 1 cup each.
Ingredients
1/4 cup chopped onions
1 Tbsp. butter or margarine
1 Tbsp. flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper
Directions
Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until blended.
Stir in milk; cook on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2 to 3 min. or until melted.
Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.
SLOW COOKER BAKED ZITI
This is from Ashley Fehr, “a high school teacher turned food blogger” in Canada. Her food blog, The Recipe Rebel is really nice. Check it out!
This recipe begins, “This Slow Cooker Baked Ziti is actually made completely in the crockpot -- even the pasta! It is so much easier than the traditional version but packs all of the same flavor!”
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes.
To view this online (and to read Ashley’s notes on the recipe), click here.
Ingredients
1 lb ground beef, turkey or Italian sausage
1 onion, finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 (28oz) can diced tomatoes
1 650ml (around 22 ounces) jar pasta sauce (about 2 1/2 cups)
2 1/2 cups water or chicken broth
1 375g (about 13-14 ounces) box Penne or Ziti (or other short) pasta (about 4 cups)
1 cup shredded mozzarella cheese
Instructions
In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.
Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4qt (or larger) slow cooker. Stir.
Cook on low for 6 hours or high for 3 hours.
Add pasta and stir until combined. Cover and continue cooking for 20-45 minutes (depending on how hot your slow cooker is) -- check and stir at the 20 minute mark.
Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGE
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
QUICK PASTA PESTO
This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”
POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
3 Tbsp pesto sauce, sun-dried tomato variety preferred
3 cup mixed vegetables, chopped, fresh or frozen
1 cup fat-free evaporated milk
4 cup cooked pasta
1 oz part-skim mozzarella cheese, shredded
Directions
Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.
Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.
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