New Year's Day

It's New Year's Day, the beginning of 2025. If you're like me, you're probably glad that last year is over!

Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.

New Year's Day - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with New Year's Day, the beginning of 2024. If you're like me, you're probably glad that last year is over!

Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.

New Year's Day

It's New Year's Day, the beginning of 2021. If you're like me, you're probably glad that last year is over!

Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.

New Year's Day

It's New Year's Day, the beginning of 2020. Today's offerings include Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's yummy offerings include Spicy Chili Trinity and Southwest Meatloaf. Enjoy!

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

SPICY CHILI TRINITY

This recipe comes from Publix.

Servings: 8; Total Time: 3 hours, 15 minutes; Active Time: 15 minutes

To view this recipe online, click here.

Ingredients

1 lb lean ground beef, 7% fat

1 lb hot Italian sausage

3 links smoked sausage (7–10 oz)

1 (8-oz) package prediced yellow onions

1 tablespoon roasted minced garlic

1 (1.25-oz) package chili seasoning

1 jar chunky pasta sauce (20–24 oz)

1 (15-oz) can black beans, undrained

1 cup fire-roasted corn

Directions

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Mix beef and Italian sausage until blended. Chop smoked sausage coarsely.

Add beef mixture to pan; cook 5–6 minutes, stirring to crumble meat, and until no pink remains. Drain and discard grease from beef mixture.

Place cooked beef mixture into slow cooker. Add chopped sausage, onions, garlic, seasoning, pasta sauce, beans, and corn. Cover and cook on HIGH for 2 1/2–3 hours (or LOW for 3–4 hours), or until thick and beef is 160°F. Serve with favorite chili toppings.

SOUTHWEST MEATLOAF

Recipe Yield: Makes 6 to 8 servings

Source: TBC

View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.

Ingredients

2 pounds ground beef (95% lean)

1 cup soft bread crumbs

3/4 cup finely chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup frozen corn, thawed

1/2 cup milk

1 egg

1 large clove garlic, minced

2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

1/2 cup thick and chunky salsa

Directions

Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.

Let stand 10 minutes. Top with salsa; cut into slices.

Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g

ZUPPA DE FARRO

This comes from FamilyTime, and begins, “Farro is a delicious alternative to rice or pasta in this Tuscan-inspired soup, made with chicken broth, pancetta and tomatoes, and seasoned with garlic, basil and thyme. It's easy to make, and it's absolutely delicious!”

Serves: 6 servings (about 1 3/4 cups each); Prep Time: 100 minutes; Cook Time: 30 minutes

View this online here.

Ingredients

1 cup plus 2 tablespoons uncooked whole cereal farro grain or pearl barley (about 8 ounces)

4 ounces pancetta or deli ham, chopped

1 small onion, sliced (about 1/4 cup)

2 cloves garlic, minced

1 teaspoon dried thyme leaves, crushed

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

2 medium plum tomato, chopped (about 1 cup)

1 tablespoon chopped fresh basil leaves

1/4 teaspoon ground black pepper

Parmesan cheese (optional)

Directions

Place the farro in a large bowl. Add water to cover and let soak for 1 hour. Drain the farro in a strainer.

Place the farro and 8 cups of water in a 6-quart saucepot and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes. Drain and set aside.

Add the pancetta, onion, garlic and thyme to the saucepot and cook over medium heat for 10 minutes or until the pancetta is well browned. Add the farro, broth, tomatoes, basil and black pepper and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Serve with the cheese, if desired.

NO-BOIL STUFFED SHELLS

This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”

Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 large egg

1 pound ricotta

1/2 cup grated Parmesan

One 8-ounce bag part-skim shredded mozzarella (about 2 cups)

3 tablespoons fresh parsley, minced

Kosher salt and freshly ground black pepper

One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells

Directions

Preheat the oven to 400 degrees F.

Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.

Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.

Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.

MEATLOAF

This comes from Ree Drummond of the Food Network show The Pioneer Woman.

Level: Easy; Prep Time: 15 minutes; Inactive Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 35 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

Meatloaf:

1 cup milk

6 bread slices

2 pounds ground beef

1 cup grated Parmesan

1 teaspoon salt

Freshly ground black pepper

1/4 teaspoon seasoned salt, such as Lawry's

1/4 to 1/2 cup minced flat-leaf parsley

4 eggs, beaten

8 to 12 thin bacon slices

Tomato Sauce:

1/2 cup ketchup

6 tablespoons brown sugar

1 teaspoon dry mustard

Dash or 2 hot sauce (more if you like)

Dash or 2 Worcestershire sauce

Directions

For the meatloaf: Preheat the oven to 350 degrees F.

Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.

Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.

Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.

Serve with the remaining tomato sauce on the side as a dipping sauce.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's yumminess includes Savory Meatloaf and Spinach and Cheese Bourekas. Enjoy!

ONE-POT CHICKEN LO MEIN

This is from tbsp. (tablespoon.com), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

NUTTY DARK BANANA BREAD

This is from tbsp. (tablespoon.com), and begins, “Crunchy walnuts and dark brown sugar make this banana bread moist and utterly sinful.”

Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Servings: 2 loaves

To view this online, click here.

Ingredients

3 large bananas

1 1/s cups sugar

1 1/2 cups dark brown sugar

1 teaspoon salt

2 teaspoons baking soda

4 large eggs

2/3 cup water

1 cup oil

3 1/2 cups Gold Medal™ all-purpose flour

2 cups walnuts, chopped

Directions

Preheat oven to 350° F. Spray 2 loaf pans with non-stick baking spray (preferably the kind with flour in it).

Peel bananas and add to large mixing bowl. With mixer, cream bananas and add sugar and brown sugar, salt and soda, mixing well. Add eggs one at a time, beating after each. Add water and oil.

Slowly add flour, mixing well. When all flour is added, beat well. Stir in nuts.

Pour into prepared pans and bake at 350° F for 60-65 minutes, until toothpick inserted in center comes out clean and edges of loaves are brown.

Cool completely on a cooling rack before slicing.

SAVORY MEATLOAF

This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”

Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes

View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.

Ingredients

1 1/2 pounds ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup dry bread crumbs

1 egg, beaten

1 small onion, finely chopped (about 1/4 cup)

1 tablespoon Worcestershire sauce

1/8 teaspoon ground black pepper

1/4 cup water

Directions

Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.

SALTED CARAMEL BANANA BREAD

This is from tbsp. (tablespoon.com), and begins, “Banana bread is delicious all by itself, but add a layer of salted caramel to the top and it's just plain decadent!”

Prep Time: 15 minutes; Total Time: 2 hours 0 minutes; Servings: 1 loaf

To view t his online, click here.

Ingredients

2 whole eggs

1 1/2 cups sugar

1/2 cup oil

1/3 cup buttermilk

1 teaspoon vanilla

1 3/4 cups Gold Medal™ all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 ripe bananas

20 unwrapped caramels

2 tablespoons milk

1 teaspoon sea salt

Directions

Preheat oven to 350°F. Spray a loaf pan with cooking spray. Add eggs, sugar, oil, buttermilk, and vanilla to a large bowl. Whisk until combined.

Add flour, baking soda, and salt to the wet ingredients.

Mash bananas with a fork and add to the batter. Mix until just combined.

Pour batter into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack.

Make the glaze by melting caramels and milk in the microwave for 1 minute. Stir until smooth. Poor over bread and sprinkle with sea salt.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

Double-Post Tuesday - New Year's Day

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

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Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.