It's Monday, the beginning of another week, and time for another Meatless Monday. Here are six yummy vegetarian recipes to get the week off to a good start, including Lucali Salad, Stuffed Peppers, and Strawberry-Rhubarb Dump Cake (because dessert is a good thing, right?). Enjoy!
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
LAYERED VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
SUMMER VEGETABLE CHILI
This is from the Food Network.
Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.
Ingredients
3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
Directions
Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
Showing posts with label Stuffed Peppers. Show all posts
Showing posts with label Stuffed Peppers. Show all posts
Monday, August 25, 2025
Monday, June 16, 2025
Meatless Monday
It's Monday, the beginning of another week. As always, we'll start off the week with another Meatless Monday. Here are six yummy vegetarian recipes to get the week off to a good start, including Lucali Salad, Stuffed Peppers, and Strawberry-Rhubarb Dump Cake. Enjoy!
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
LAYERED VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
SUMMER VEGETABLE CHILI
This is from the Food Network.
Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.
Ingredients
3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
Directions
Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
LAYERED VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
SUMMER VEGETABLE CHILI
This is from the Food Network.
Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.
Ingredients
3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
Directions
Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
Wednesday, May 7, 2025
Stuffed Peppers
If you love Stuffed Peppers as much as I do, today's post is sure to please. Check out the Colorful Turkey Stuffed Peppers, the Mexican-Style Stuffed Bell Peppers, and the rest of today's yummy recipes. Enjoy!
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.
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
MEXICAN-STYLE STUFFED BELL PEPPERS
This came from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons 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.
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
MEXICAN-STYLE STUFFED BELL PEPPERS
This came from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
Tuesday, April 8, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include a little of this, a little of that, and a lot of yum. Check out the Southwest Meatloaf, the Sweet Potato Casserole, or any of the other recipes in today's post. Enjoy!
PERFECT ROAST CHICKEN
This is from Ina Garten on the Food Network. Prep Time: 20 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
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
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
PERFECT ROAST CHICKEN
This is from Ina Garten on the Food Network. Prep Time: 20 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
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
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
Monday, July 1, 2024
Meatless Monday
It's Monday, the beginning of another week, and time for another Meatless Monday. Here are six yummy vegetarian recipes to get the week off to a good start, including Lucali Salad, Stuffed Peppers, and Strawberry-Rhubarb Dump Cake (because dessert is a good thing, right?). Enjoy!
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
LAYERED VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
SUMMER VEGETABLE CHILI
This is from the Food Network.
Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.
Ingredients
3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
Directions
Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
LAYERED VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
SUMMER VEGETABLE CHILI
This is from the Food Network.
Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.
Ingredients
3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
Directions
Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
STUFFED PEPPERS
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
Tuesday, April 16, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include a little of this, a little of that, and a lot of yum. Check out the Southwest Meatloaf, the Sweet Potato Casserole, or any of the other recipes in today's post. Enjoy!
PERFECT ROAST CHICKEN
This is from Ina Garten on the Food Network. Prep Time: 20 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
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
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
PERFECT ROAST CHICKEN
This is from Ina Garten on the Food Network. Prep Time: 20 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
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
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
Wednesday, April 10, 2024
Stuffed Peppers
I worked as a customer service rep several years ago, lasting there for a little more than two years. While it wasn't my favorite job of all time, I did manage to make friends with several of the other phone reps.
Some days, we were so slammed that we had just about enough time to breathe between calls.
Other days, we might have 15 minutes between calls. It was during these times that we'd chat with the other reps around us.
One favorite topic of our chats was food: "What are you fixing for dinner tonight?"
"Not sure yet. I'll have to pick up something on the way home. How 'bout you?"
One of the other reps was a vegetarian. More than once, she'd tell us about the yummy vegetarian stuffed peppers she'd made the night before.
In honor of this co-worker, here are six stuffed pepper recipes to help you through the day. While they aren't vegetarian, they're still yummy. Check out the Colorful Turkey Stuffed Peppers, the Taco Stuffed Peppers, and the rest of today's recipes. Enjoy!
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
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.
Some days, we were so slammed that we had just about enough time to breathe between calls.
Other days, we might have 15 minutes between calls. It was during these times that we'd chat with the other reps around us.
One favorite topic of our chats was food: "What are you fixing for dinner tonight?"
"Not sure yet. I'll have to pick up something on the way home. How 'bout you?"
One of the other reps was a vegetarian. More than once, she'd tell us about the yummy vegetarian stuffed peppers she'd made the night before.
In honor of this co-worker, here are six stuffed pepper recipes to help you through the day. While they aren't vegetarian, they're still yummy. Check out the Colorful Turkey Stuffed Peppers, the Taco Stuffed Peppers, and the rest of today's recipes. Enjoy!
STUFFED PEPPERS
This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."
Time: 1-1/4 hours; Makes 6 to 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.
Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1-1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Preparation
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
MEXICAN-STYLE STUFFED BELL PEPPERS
This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.
Ingredients
4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved
Cooking spray
1/2 cup chopped onion
3 medium garlic cloves, minced
8 ounces 95% fat-free ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
3/4 cup salsa (lowest sodium available)
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use
1/4 cup low-fat shredded 4-cheese Mexican blend
1/4 cup fat-free sour cream
Directions
Preheat the oven to 375°F.
In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
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.
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