Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post is dedicated to Mexican food (yum!), including Simply Sour Cream Chicken Enchiladas and Tex-Mex Beef & Rice Casserole. Enjoy!
LAYERED FIESTA CASSEROLE
This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”
Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 each green and red pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 gluten-free corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Directions
Heat oven to 375°F.
Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
CORN TORTILLA CASSEROLE
This yummy recipe comes from MyDailyMoment, and begins, “Talk about a shell of a meal. We've got a mouth-watering Mexican meal that is second to none. A combination of fresh vegetables, beef and cheese makes for a one-pot meal that's bursting with goodness. Did we mention it's low in cholesterol?”
Ready in 45 minutes. For 6 people
To view this online, click here.
Ingredients
16 ounce(s) ground beef
1 onion, chopped
1 green bell peppers, chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 3/4 cup no salt added tomatoes
1 cup no salt added tomato sauce
1 3/4 cups no salt added tomatoes
12 corn tortillas
3/4 cup Swiss cheese, shredded
Directions
In a skillet over medium heat, sauté the ground beef, onion, pepper and garlic until the beef is done. Drain off excess fat. Add tomato sauce, tomatoes and spices. Simmer mixture for 2 minutes. Place a layer of 4 tortillas in the bottom of a 9x13 inch-baking pan that has been sprayed with non-stick vegetable spray. Place a layer of the beef mixture on top, then 4 more tortillas, the beans, the final 4 tortillas and the rest of the beef mixture. Bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven until cheese has melted.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
Ingredients
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Directions
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
This comes from Genius Kitchen. Ready in: 45 minutes; serves: 8.
To view this yumminess online, click here.
Ingredients
1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
1⁄4 cup butter
1⁄4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced
Directions
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
ULTIMATE NACHOS
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1/2 lb. Extra lean ground beef
8 oz. Velveeta, cut into 1/2-inch cubes
6 oz. Tortilla chips (about 7 cups)
1 cup shredded lettuce
1/4 cup sliced ripe olives
1 can (10 oz) Ro Tel Original Diced Tomatoes & Green Chilies, drained well
Directions
Brown meat in medium skillet; drain.
Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.
Place chips on large platter; top with Velveeta, meat and remaining ingredients.
Showing posts with label Tex-Mex Beef & Rice Casserole. Show all posts
Showing posts with label Tex-Mex Beef & Rice Casserole. Show all posts
Thursday, April 16, 2020
Thursday, February 14, 2019
Mexican Recipes - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post is dedicated to Mexican food (yum!), including Simply Sour Cream Chicken Enchiladas and Tex-Mex Beef & Rice Casserole. Enjoy!
LAYERED FIESTA CASSEROLE
This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”
Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 each green and red pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 gluten-free corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Directions
Heat oven to 375°F.
Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
CORN TORTILLA CASSEROLE
This yummy recipe comes from MyDailyMoment, and begins, “Talk about a shell of a meal. We've got a mouth-watering Mexican meal that is second to none. A combination of fresh vegetables, beef and cheese makes for a one-pot meal that's bursting with goodness. Did we mention it's low in cholesterol?”
Ready in 45 minutes. For 6 people
To view this online, click here.
Ingredients
16 ounce(s) ground beef
1 onion, chopped
1 green bell peppers, chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 3/4 cup no salt added tomatoes
1 cup no salt added tomato sauce
1 3/4 cups no salt added tomatoes
12 corn tortillas
3/4 cup Swiss cheese, shredded
Directions
In a skillet over medium heat, sauté the ground beef, onion, pepper and garlic until the beef is done. Drain off excess fat. Add tomato sauce, tomatoes and spices. Simmer mixture for 2 minutes. Place a layer of 4 tortillas in the bottom of a 9x13 inch-baking pan that has been sprayed with non-stick vegetable spray. Place a layer of the beef mixture on top, then 4 more tortillas, the beans, the final 4 tortillas and the rest of the beef mixture. Bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven until cheese has melted.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
Ingredients
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Directions
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
This comes from Genius Kitchen. Ready in: 45 minutes; serves: 8.
To view this yumminess online, click here.
Ingredients
1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
1⁄4 cup butter
1⁄4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced
Directions
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
ULTIMATE NACHOS
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1/2 lb. Extra lean ground beef
8 oz. Velveeta, cut into 1/2-inch cubes
6 oz. Tortilla chips (about 7 cups)
1 cup shredded lettuce
1/4 cup sliced ripe olives
1 can (10 oz) Ro Tel Original Diced Tomatoes & Green Chilies, drained well
Directions
Brown meat in medium skillet; drain.
Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.
Place chips on large platter; top with Velveeta, meat and remaining ingredients.
LAYERED FIESTA CASSEROLE
This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”
Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 each green and red pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 gluten-free corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Directions
Heat oven to 375°F.
Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
CORN TORTILLA CASSEROLE
This yummy recipe comes from MyDailyMoment, and begins, “Talk about a shell of a meal. We've got a mouth-watering Mexican meal that is second to none. A combination of fresh vegetables, beef and cheese makes for a one-pot meal that's bursting with goodness. Did we mention it's low in cholesterol?”
Ready in 45 minutes. For 6 people
To view this online, click here.
Ingredients
16 ounce(s) ground beef
1 onion, chopped
1 green bell peppers, chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 3/4 cup no salt added tomatoes
1 cup no salt added tomato sauce
1 3/4 cups no salt added tomatoes
12 corn tortillas
3/4 cup Swiss cheese, shredded
Directions
In a skillet over medium heat, sauté the ground beef, onion, pepper and garlic until the beef is done. Drain off excess fat. Add tomato sauce, tomatoes and spices. Simmer mixture for 2 minutes. Place a layer of 4 tortillas in the bottom of a 9x13 inch-baking pan that has been sprayed with non-stick vegetable spray. Place a layer of the beef mixture on top, then 4 more tortillas, the beans, the final 4 tortillas and the rest of the beef mixture. Bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven until cheese has melted.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
Ingredients
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Directions
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
This comes from Genius Kitchen. Ready in: 45 minutes; serves: 8.
To view this yumminess online, click here.
Ingredients
1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
1⁄4 cup butter
1⁄4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced
Directions
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
ULTIMATE NACHOS
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1/2 lb. Extra lean ground beef
8 oz. Velveeta, cut into 1/2-inch cubes
6 oz. Tortilla chips (about 7 cups)
1 cup shredded lettuce
1/4 cup sliced ripe olives
1 can (10 oz) Ro Tel Original Diced Tomatoes & Green Chilies, drained well
Directions
Brown meat in medium skillet; drain.
Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.
Place chips on large platter; top with Velveeta, meat and remaining ingredients.
Monday, February 4, 2019
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Tex-Mex Beef & Rice Casserole and No-Boil Stuffed Shells. Enjoy!
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
PASTA WITH PUMPKIN SAUCE
This is from The Mayo Clinic diet.
Serves 4.
To view this online, click here.
Ingredients
2 cups whole wheat bow-tie pasta
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1 cup fat-free low-sodium chicken or vegetable broth
1 can pumpkin puree (15 ounces)
1/2 teaspoon sage, rubbed
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
1 tablespoon parsley, dried or 3 tablespoons chopped fresh parsley
Directions
Cook pasta according to package directions.
Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.
Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes. When pasta is finished cooking, drain and add it to the pumpkin mixture.
Stir to combine ingredients and sprinkle with Parmesan cheese and parsley.
Nutritional Information: Amount per serving: Calories: 220; Total fat: 4 g; Saturated fat: 1 g; Sodium: 150 mg; Total carbohydrate: 39 g; Dietary fiber: 7 g; Protein: 10 g
NO-BOIL STUFFED SHELLS
This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”
Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells
Directions
Preheat the oven to 400 degrees F.
Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
MEATLOAF
This comes from Ree Drummond of the Food Network show The Pioneer Woman.
Level: Easy; Prep Time: 15 minutes; Inactive Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 35 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
Meatloaf:
1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Tomato Sauce:
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce
Directions
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
PASTA WITH PUMPKIN SAUCE
This is from The Mayo Clinic diet.
Serves 4.
To view this online, click here.
Ingredients
2 cups whole wheat bow-tie pasta
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1 cup fat-free low-sodium chicken or vegetable broth
1 can pumpkin puree (15 ounces)
1/2 teaspoon sage, rubbed
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
1 tablespoon parsley, dried or 3 tablespoons chopped fresh parsley
Directions
Cook pasta according to package directions.
Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.
Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes. When pasta is finished cooking, drain and add it to the pumpkin mixture.
Stir to combine ingredients and sprinkle with Parmesan cheese and parsley.
Nutritional Information: Amount per serving: Calories: 220; Total fat: 4 g; Saturated fat: 1 g; Sodium: 150 mg; Total carbohydrate: 39 g; Dietary fiber: 7 g; Protein: 10 g
NO-BOIL STUFFED SHELLS
This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”
Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells
Directions
Preheat the oven to 400 degrees F.
Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
MEATLOAF
This comes from Ree Drummond of the Food Network show The Pioneer Woman.
Level: Easy; Prep Time: 15 minutes; Inactive Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 35 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
Meatloaf:
1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Tomato Sauce:
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce
Directions
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
Wednesday, January 30, 2019
Where's the Beef?
Where's the beef?
Well, for starters, it's here in today's post. Today's offerings include Tex-Mex Beef and Rice Casserole, two meatloaf recipes, and Layered Fiesta Casserole. Enjoy!
SPICY CHILI TRINITY
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 lb lean ground beef, 7% fat
1 lb hot Italian sausage
3 links smoked sausage (7–10 oz)
1 (8-oz) package prediced yellow onions
1 tablespoon roasted minced garlic
1 (1.25-oz) package chili seasoning
1 jar chunky pasta sauce (20–24 oz)
1 (15-oz) can black beans, undrained
1 cup fire-roasted corn
Directions
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Mix beef and Italian sausage until blended. Chop smoked sausage coarsely.
Add beef mixture to pan; cook 5–6 minutes, stirring to crumble meat, and until no pink remains. Drain and discard grease from beef mixture.
Place cooked beef mixture into slow cooker. Add chopped sausage, onions, garlic, seasoning, pasta sauce, beans, and corn. Cover and cook on HIGH for 2 1/2–3 hours (or LOW for 3–4 hours), or until thick and beef is 160°F. Serve with favorite chili toppings.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.
Ingredients
2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa
Directions
Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.
Let stand 10 minutes. Top with salsa; cut into slices.
Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
LAYERED FIESTA CASSEROLE
This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”
Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 each green and red pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 gluten-free corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Directions
Heat oven to 375°F.
Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
MEATLOAF
This comes from Ree Drummond of the Food Network show The Pioneer Woman.
Level: Easy; Prep Time: 15 minutes; Inactive Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 35 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
Meatloaf:
1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Tomato Sauce:
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce
Directions
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
Well, for starters, it's here in today's post. Today's offerings include Tex-Mex Beef and Rice Casserole, two meatloaf recipes, and Layered Fiesta Casserole. Enjoy!
SPICY CHILI TRINITY
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 lb lean ground beef, 7% fat
1 lb hot Italian sausage
3 links smoked sausage (7–10 oz)
1 (8-oz) package prediced yellow onions
1 tablespoon roasted minced garlic
1 (1.25-oz) package chili seasoning
1 jar chunky pasta sauce (20–24 oz)
1 (15-oz) can black beans, undrained
1 cup fire-roasted corn
Directions
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Mix beef and Italian sausage until blended. Chop smoked sausage coarsely.
Add beef mixture to pan; cook 5–6 minutes, stirring to crumble meat, and until no pink remains. Drain and discard grease from beef mixture.
Place cooked beef mixture into slow cooker. Add chopped sausage, onions, garlic, seasoning, pasta sauce, beans, and corn. Cover and cook on HIGH for 2 1/2–3 hours (or LOW for 3–4 hours), or until thick and beef is 160°F. Serve with favorite chili toppings.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.
Ingredients
2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa
Directions
Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.
Let stand 10 minutes. Top with salsa; cut into slices.
Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
LAYERED FIESTA CASSEROLE
This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”
Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 each green and red pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 gluten-free corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Directions
Heat oven to 375°F.
Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
MEATLOAF
This comes from Ree Drummond of the Food Network show The Pioneer Woman.
Level: Easy; Prep Time: 15 minutes; Inactive Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 35 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
Meatloaf:
1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Tomato Sauce:
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce
Directions
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
Friday, January 25, 2019
Friday Recipes
It's Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Tex-Mex Beef & Rice Casserole and Apple Spice Cake. Enjoy!
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
APPLE SPICE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: 4 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1/2 cup butter, melted
3 eggs, beaten
1 (21-oz) can apple pie filling
1 (15.25-oz) box yellow cake mix
1 tablespoon apple pie spice
Cooking spray
2 tablespoons flour
1/4 cup caramel sauce
1/2 cup whipped topping
Directions
Melt butter. Whisk eggs and apple pie filling into butter until blended and apples break into small pieces. Whisk cake mix and pie spice in large bowl until blended, then gently stir in wet ingredients until combined.
Coat bowl of slow cooker with spray, then sprinkle flour on bottom and sides until coated. Pour batter into slow cooker; cover and cook on HIGH for 3–4 hours or until center is cooked through.
Let cake stand 10 minutes. Turn cake out onto a platter; drizzle with caramel and serve warm with whipped topping.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
POT ROAST
This is from Brett Anderson in The New York Times cooking e-newsletter. The recipe begins, “At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.”
Yield: 6 to 8 servings; Time: 3 hours.
This was featured in“Coming Home To Pot Roast”, and can be viewed online here.
Ingredients
3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
3/4 cup tomato paste
2 bay leaves
3 sprigs rosemary
1 1/2 cups red wine, preferably cabernet
4 cups beef broth
Preparation
Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
APPLE SPICE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: 4 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1/2 cup butter, melted
3 eggs, beaten
1 (21-oz) can apple pie filling
1 (15.25-oz) box yellow cake mix
1 tablespoon apple pie spice
Cooking spray
2 tablespoons flour
1/4 cup caramel sauce
1/2 cup whipped topping
Directions
Melt butter. Whisk eggs and apple pie filling into butter until blended and apples break into small pieces. Whisk cake mix and pie spice in large bowl until blended, then gently stir in wet ingredients until combined.
Coat bowl of slow cooker with spray, then sprinkle flour on bottom and sides until coated. Pour batter into slow cooker; cover and cook on HIGH for 3–4 hours or until center is cooked through.
Let cake stand 10 minutes. Turn cake out onto a platter; drizzle with caramel and serve warm with whipped topping.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
POT ROAST
This is from Brett Anderson in The New York Times cooking e-newsletter. The recipe begins, “At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.”
Yield: 6 to 8 servings; Time: 3 hours.
This was featured in“Coming Home To Pot Roast”, and can be viewed online here.
Ingredients
3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
3/4 cup tomato paste
2 bay leaves
3 sprigs rosemary
1 1/2 cups red wine, preferably cabernet
4 cups beef broth
Preparation
Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
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