Meatless Monday

It's Monday...Hope your weekend was good, even if (like mine) it was too short.

Well, it's time for another Meatless Monday. Here are six vegetarian recipes to help you through the day, including Vegetarian Chili and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “t's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

VEGETARIAN CHILI

This comes from Ken Stross on Runner’s World website. The recipe begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, click here.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

FRESH PEAS WITH MINT

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml

Ingredients

2 cups sugar snap peas, blanched

2 cups frozen peas, thawed

1/4 cup sliced green onion

2 tablespoons butter

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions

In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.

Stir in mint.

Season with salt and pepper.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Meatless Monday

It's time for another Meatless Monday, time to check out how yummy meatless for can be. Today's yummy vegetarian food includes Cherry Tomato Spaghetti and Key Lime Pie. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

CHERRY TOMATO SPAGHETTI

This comes from Giada De Laurentiis, and begins, “Quick-and-easy spaghetti topped with a sauce of cherry tomatoes, basil and freshly grated Parmesan cheese.”

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Serving Size: Serves 4-6

To view this online, click here.

Ingredients

1 pound dried spaghetti pasta

1/2 cup extra-virgin olive oil

1 shallot, minced

2 cloves garlic, peeled and smashed

2 pints red cherry tomatoes

1 pint small yellow tomatoes

1 teaspoon kosher salt

2 cups finely grated Parmesan cheese

1 cup thinly sliced basil

Instructions

Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.

In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.

PORTOBELLO LASAGNA ROLLUPS

This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback

Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate

Ingredients

12 whole wheat lasagna noodles (about 12 ounces)

2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)

1/2 teaspoon kosher salt

4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce

One 15-ounce container part-skim ricotta cheese

One 10-ounce package frozen chopped spinach, thawed and drained

1 large egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

1/4 cup grated Parmesan

Easy Tomato Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon dried oregano

Two 28-ounce cans whole tomatoes, drained, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

SWEET POTATO-PECAN PIE

This recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

KEY LIME PIE

This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan

Meatless Monday

It's time for another Meatless Monday. Here are six vegetarian recipes to help you through the day, including Tomato & Mozzarella Pasta and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “It's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

VEGETARIAN CHILI

This comes from Ken Stross on Runner’s World website. The recipe begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, click here.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

FRESH PEAS WITH MINT

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml

Ingredients

2 cups sugar snap peas, blanched

2 cups frozen peas, thawed

1/4 cup sliced green onion

2 tablespoons butter

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions

In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.

Stir in mint.

Season with salt and pepper.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Meatless Monday

It's Meatless Monday, time to check out how yummy vegetarian food can be. Here are six yummy vegetarian recipes to help you through the day, including Cherry Tomato Spaghetti and Key Lime Pie. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

CHERRY TOMATO SPAGHETTI

This comes from Giada De Laurentiis, and begins, “Quick-and-easy spaghetti topped with a sauce of cherry tomatoes, basil and freshly grated Parmesan cheese.”

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Serving Size: Serves 4-6

To view this online, click here.

Ingredients

1 pound dried spaghetti pasta

1/2 cup extra-virgin olive oil

1 shallot, minced

2 cloves garlic, peeled and smashed

2 pints red cherry tomatoes

1 pint small yellow tomatoes

1 teaspoon kosher salt

2 cups finely grated Parmesan cheese

1 cup thinly sliced basil

Instructions

Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.

In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.

PORTOBELLO LASAGNA ROLLUPS

This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback

Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate

Ingredients

12 whole wheat lasagna noodles (about 12 ounces)

2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)

1/2 teaspoon kosher salt

4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce

One 15-ounce container part-skim ricotta cheese

One 10-ounce package frozen chopped spinach, thawed and drained

1 large egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

1/4 cup grated Parmesan

Easy Tomato Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon dried oregano

Two 28-ounce cans whole tomatoes, drained, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

SWEET POTATO-PECAN PIE

This recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

KEY LIME PIE

This recipe, from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Ingredients

1Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

Directions

1To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan

Meatless Monday

It's Meatless Monday. Here are six yummy vegetarian recipes to help you through the day, including Cherry Tomato Spaghetti and Key Lime Pie. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

CHERRY TOMATO SPAGHETTI

This comes from Giada De Laurentiis, and begins, “Quick-and-easy spaghetti topped with a sauce of cherry tomatoes, basil and freshly grated Parmesan cheese.”

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Serving Size: Serves 4-6

To view this online, click here.

Ingredients

1 pound dried spaghetti pasta

1/2 cup extra-virgin olive oil

1 shallot, minced

2 cloves garlic, peeled and smashed

2 pints red cherry tomatoes

1 pint small yellow tomatoes

1 teaspoon kosher salt

2 cups finely grated Parmesan cheese

1 cup thinly sliced basil

Instructions

Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.

In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.

PORTOBELLO LASAGNA ROLLUPS

This comes from Ellie Krieger of The Food Network’s Healthy Appetite with Ellie Krieger. This begins, “Part-skim ricotta and mozzarella keep the fat count low in these cheesy roll-ups, while a little bold-flavored Parmesan goes a long way flavor-wise.”

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe.html?oc=linkback

Total Time: 1 hr 30 min; Prep: 20 min; Cook: 1 hr 10 min; Yield: 6 servings; Level: Intermediate

Ingredients

12 whole wheat lasagna noodles (about 12 ounces)

2 teaspoons olive oil 12 ounces portobello mushrooms, chopped (about 3 medium)

1/2 teaspoon kosher salt

4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce

One 15-ounce container part-skim ricotta cheese

One 10-ounce package frozen chopped spinach, thawed and drained

1 large egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

1/4 cup grated Parmesan

Easy Tomato Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon dried oregano

Two 28-ounce cans whole tomatoes, drained, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

SWEET POTATO-PECAN PIE

This recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

KEY LIME PIE

This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan

Meatless Monday

If it's Monday (and my calendar indicates that it is), then it's time for another Meatless Monday.

If you've wondered what (and why) Meatless Monday is, it's a time to try going one day a week without meat. For many Americans who eat meat on a regular basis, trying to go meatless might seem a little strange and/or difficult. How can I ever survive without meat in my diet?, one might wonder. How does a vegetarian get their daily nutrition - especially protein - into their diets?

Of course, if you're a vegetarian, and have been for a while, you know it's really not difficult at all. There are many ways to get everything we need into our diets.

But Meatless Monday does help those who enjoy meat explore a day without meat. And even if you decide to forgo being a vegetarian, it's still nice to broaden one's food horizons.

That said, here are today's six recipes to help you through the day, including Pineapple, Coconut, and Macadamia Nut Bread and Black Bean Vegetarian Chili with Sweet Potato. Enjoy!

VEGETARIAN CHILI

This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

BLACK BEAN VEGETARIAN CHILI WITH SWEET POTATO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. For this one, Jolinda wrote, “I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite homemade chili recipe!” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 3-4 servings (though it ends “Makes 5 servings of homemade black bean chili.”)

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 small onion, diced

2 small sweet potatoes, peeled and chopped

2 medium carrots, sliced

1/2 red bell pepper, chopped (optional)

2 tbsp olive oil

1 15 ounce can black beans (or a little less than two cups, if you're cooking them fresh)

1 15 ounce can diced tomatoes or tomato sauce

1/2 cup vegetable broth

1 tbsp chili powder

1 tsp cumin

1/2 tsp cayenne (or to taste)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Preparation

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “It's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

PINEAPPLE, COCONUT, AND MACADAMIA NUT BREAD

This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This tasty bread is a tropical treat for the holidays, with macadamia nuts, crushed pineapple, and grated coconut.

“Take the bread along to a party or potluck or have it on hand for holiday guests. This bread slices much more neatly when it's completely cooled. Wrap the cooled pineapple bread in foil and store it in the refrigerator.”

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 70 minutes; Yield: 10 to 12 servings.

To view this online, click here.

Ingredients

3 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1 can (8 ounces) crushed pineapple, undrained

3/4 cup granulated sugar

2 1/2 cups all-purpose flour, 11 1/2 ounces

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

6 tablespoons melted butter

1 cup grated coconut or flaked coconut

1/2 teaspoon of cinnamon blended in 1 tablespoon of granulated sugar

Preparation

Heat oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan.

In a mixing bowl, beat the eggs lightly; beat in the milk, vanilla, pineapple, and sugar. Combine the flour, baking powder, salt, and baking soda. Stir into the first mixture until moistened. Stir in the butter, coconut, and all but 1 to 2 tablespoons of the chopped macadamia nuts, stirring just until well blended. Sprinkle with 1 to 2 tablespoons of reserved macadamia nuts and sprinkle with a cinnamon-sugar mixture.

Spoon the batter into the prepared pan. Bake for 55 to 65 minutes, or until a toothpick comes out clean when inserted in the center.

Remove the pineapple bread to a rack to cool completely.

Carefully turn the bread out of the pan and wrap in foil. If freezing, seal the wrapped bread in a freezer bag.

RACE DAY RAISIN AND ALMOND SMOOTHIE

This was on the inside front cover of the September 2016 issue of Runner's World and is from Sun-Maid Fitness. Yields 1/2 cups

Ingredients

1/4 cup Sun-Maid raisins

1/4 cup blanched almonds

2 tbls maple syrup

1/2 cup boiling water

1 medium banana (cut into 1 – 2 inch pieces)

1/2 cup plain yogurt

1/4 tsp. cinnamon

1/8 tsp. cardamon

1 tbls. Chopped candied ginger

2 cups of ice

Directions

In a medium bowl, combine raisins, almonds, maple syrup and boiling water and allow to steep for 1 hour. Transfer to a blender. Add banana pieces, yogurt, cinnamon, cardamom, ginger and ice cubes. Blend until smooth. Drink immediately for a protein and fiber-packed breakfast.

Meatless Monday

It's Meatless Monday, time to try a day without meat. Here are six vegetarian recipes to help you through the day, including Cheese-Stuffed Shells in Marinara Sauce and Vegetarian Chili. Enjoy!

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “t's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

VEGETARIAN CHILI

This comes from Ken Stross on Runner’s World website. The recipe begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, click here.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

FRESH PEAS WITH MINT

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml

Ingredients

2 cups sugar snap peas, blanched

2 cups frozen peas, thawed

1/4 cup sliced green onion

2 tablespoons butter

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions

In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.

Stir in mint.

Season with salt and pepper.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Desserts

Yes, it's another Double Posting Thursday.

Okay, so it's really only the third Thursday in a row that I've had a double posting, and I'm not sure how long I'll be doing that, but no matter. We'll see how long it lasts. It's either that or maybe a weekend post...

Today's double post deals with desserts. Enjoy!

RAINBOW SPRINKLE CAKE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.

This was featured in “The Funfetti Explosion” and can be viewed online here.

Ingredients

For the Cake:

1/2 cup unsalted butter (1 stick), slightly softened, more for pans

1 1/2 cups all-purpose flour, more for pans

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

2/3 cup whole milk

1 1/2 teaspoons pure vanilla extract

1 cup sugar

1 whole egg plus 2 egg whites

1/3 cup rainbow sprinkles (not pastel, or naturally colored)

For the Frosting:

8 ounces cream cheese, slightly softened

1/2 cup unsalted butter (1 stick), slightly softened

1/8 teaspoon fine salt, more to taste

3 cups confectioners’ sugar, sifted, more to taste

1/2 teaspoon pure vanilla extract

1 cup rainbow sprinkles (see note)

Preparation

Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.

In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.

Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.

Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.

Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.

Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.

Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.

Refrigerate cake 30 minutes or longer to set. Serve cool.

Tip

Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.

PUMPKIN DUMP CAKE

This came from a long-since-forgotten-emailing-list.

1 (29 oz.) can pumpkin

3 eggs

1/2 C. brown sugar

1/2 C. white sugar

1 (12 oz) can evaporated milk

1 t. cinnamon

1/2 t. ground ginger

1/4 t. cloves

1 pkg. yellow or spice cake mix

1/2 C. chopped pecans

1/2 C. melted butter or margarine

Preheat oven to 350. Grease 9x13 pan. In bowl, mix everything except last 3 ingredients. Pour into pan. Sprinkle dry cake mix over top of pumpkin, then sprinkle pecans over mix. Drizzle butter over the nut/mix. Bake 50-60 minutes, the edges will be light brown. Good warm or cold with Cool Whip or whipped cream.

SWEET POTATO-PECAN PIE

This yummy recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

FROZEN BLUEBERRY BREAKFAST BARS

This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10

To view this online, click here.

Ingredients

2 1/2 cups Cascadian Farm® organic oats & honey granola

1/4 cup butter, melted

3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt

1/4 cup fresh blueberries

2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed

Directions

Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.

Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.

Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.

*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

PEANUT BUTTER BALLS

This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.

Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls

Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback

Ingredients

18 ounces peanut butter, recipe follows

1 (16-ounce) box confectioners' sugar

1 1/3 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) unsalted butter, softened

12 ounces milk chocolate, melted

Peanut Butter:

3 cups peanuts, shelled, unsalted and dry roasted

Peanut oil, if necessary

Directions

In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.

Peanut Butter:

Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.

WEIGHT WATCHERS VANILLA POUND CAKE

This came from Lainey6605 on Food.com. Lainey wrote, “This pound cake is sweet, moist and delicious. It will make 12 servings and is 5 points per serving, according to Weight Watchers.” Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes: Yield: 1 loaf, 12 servings.

To view this online, click here.

Ingredients

cooking spray

2 large eggs

3 large egg whites

2 1/2 teaspoons vanilla extract

1 teaspoon almond extract

8 ounces light cream cheese

3 1/2 tablespoons unsalted butter

1 1/3 cups sugar

3/4 teaspoon baking powder

1/4 teaspoon table salt

1 3/4 cups all-purpose flour

Directions

Preheat oven to 350ºF.

Coat a 9-inch loaf pan with cooking spray.

In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.

In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.

Beat in sugar, baking powder and salt until blended.

Beat in flour and egg mixture, little by little, beginning and ending with flour.

Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.

Cool cake in pan on a wire rack.

Cut into 12 slices and serve.

Yields 1 slice per serving.

Friday Recipes,

It's finally Friday. Here are six recipes to help you through the weekend. Enjoy!

ROASTED BUTTERNUT SQUASH AND RED ONIONS

This comes from Julia Moskin in The New York Times cooking e-newsletter. The recipe begins, “Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That’s it. (Keep an eye on the onions, though. They may cook faster than the squash.)” Time: 1 hour; Makes 10 to 12 servings

To view this online, click here.

Ingredients

About 1/2 cup olive oil, plus extra for pans

4 large red onions

Coarse salt and black pepper

4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled

1/3 cup pine nuts or shelled green pistachio nuts (optional)

2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish

For Tahini Sauce (Optional):

1/4 cup tahini paste

2 tablespoons lemon juice

1 small clove garlic, crushed

Preparation

Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.

Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.

Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).

Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.

If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.

To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.

When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)

To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

SWEET POTATO SAUSAGE CASSEROLE

This is from Publix. Servings: 8; Total Time: about 1 hour; Active Time: 25 minutes.

To view this online, click here.

Ingredients

Cooking spray

1 1/2 lb fresh sweet potatoes (2–3)

1 bunch fresh kale, finely chopped

16 oz Italian chicken (or pork) sausage

2 tablespoons olive oil

3 oz Deli Gruyère cheese

1 1/2 cups stuffing mix for turkey (or chicken)

2 cups reduced-sodium chicken broth (or stock)

1 (15-oz) jar roasted garlic Alfredo sauce

1/4 teaspoon ground nutmeg

Directions

Preheat oven to 350°F. Coat 9-inch square baking dish with spray. Peel sweet potatoes; cut into 1/2-inch cubes (4 cups). Chop kale (3 cups). Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sweet potatoes; cook 3–4 minutes, stirring occasionally, or until light brown. Transfer sweet potatoes to large bowl.

Add sausage to same pan; brown 4–5 minutes, stirring to crumble meat, or until no pink remains. Meanwhile, shred cheese (1 1/2 cups). Stir sausage, stuffing mix, kale, and 1 cup broth into potatoes; transfer to baking dish.

Combine Alfredo sauce, remaining 1 cup broth, nutmeg, and 1 cup of the cheese; pour sauce over sweet potato mixture. Top with remaining 1/2 cup cheese; bake 25–30 minutes or until sauce is bubbly and potatoes are tender when pierced with a fork. Serve.

NOTE: Having a large crowd? Double the recipe and bake in a 13- x 9-inch baking dish. Bake an extra 12–15 minutes.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.



ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 1 hr; Prep: 20 min; Cook: 40 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-potatoes-carrots-parsnips-and-brussels-sprouts-recipe2.html?oc=linkback

1/3 cup extra-virgin olive oil

3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles

1 1/2 cups Brussels sprouts (about 1/2 pound), halved

4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices

3 medium parsnips (about 1 pound), cut into 1 1/2-inch thick slices

1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon sea salt

2 tablespoons freshly ground black pepper

Preheat oven to 400 degrees F.

Grease 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet & add dried herbs, salt & pepper. Toss well, evenly coating all the vegetables with the seasonings & oil. Add more oil if the vegetables seem dry.

Spread vegetables evenly on large baking sheet. Place on middle rack in oven & bake for 35 to 40 minutes.

RACE DAY RAISIN AND ALMOND SMOOTHIE

This was on the inside front cover of the September 2016 issue of Runner's World and is from Sun-Maid Fitness. Yields 1/2 cups

Ingredients

1/4 cup Sun-Maid raisins

1/4 cup blanched almonds

2 tbls maple syrup

1/2 cup boiling water

1 medium banana (cut into 1 – 2 inch pieces)

1/2 cup plain yogurt

1/4 tsp. cinnamon

1/8 tsp. cardamon

1 tbls. Chopped candied ginger

2 cups of ice

Directions

In a medium bowl, combine raisins, almonds, maple syrup and boiling water and allow to steep for 1 hour. Transfer to a blender. Add banana pieces, yogurt, cinnamon, cardamom, ginger and ice cubes. Blend until smooth. Drink immediately for a protein and fiber-packed breakfast.

CHICKEN FAJITA PASTA

This comes from Machismo, an avid cook on tbsp.com. The recipe begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.” Prep Time: 20 minutes; Total Time: 40 minutes; makes 4 servings.

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 lb. chicken breast, sliced thin

1 packet Old El Paso™ taco seasoning mix chicken

1/4 cup water

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

1/2 yellow bell pepper, sliced thin

1/2 red onion, sliced thin

1/2 lb. spaghetti (1/2 of a 16 oz. box)

4 oz. cheddar cheese, grated

Salt and pepper

Directions

In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.

Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.

Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.

Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.