It's finally Friday. Here are six yummy recipes to get you through the weekend, including Ultimate Nachos and Chicken and Broccoli Alfredo. Enjoy!
BAKED POTATO SOUP
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own)."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019913-baked-potato-soup.
Ingredients
6 slices bacon, or 3 tablespoons unsalted butter
1 bunch scallions, white and green parts thinly sliced separately
4 garlic cloves, minced
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes, large skins reserved
6 cups whole milk
Kosher salt
1 tablespoon extra-virgin olive oil, plus more as needed
Black pepper
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
3/4 cup sour cream, plus more for serving
3/4 cup freshly grated Cheddar (about 3 ounces), plus more for serving
Preparation
In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there’s not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
BEST EVER MEATLOAF
This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
ULTIMATE NACHOS
Here's a goodie from that 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 VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
TURKEY MEATLOAF
Recipe Yield: Makes 5 servings
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-meatloaf.
Ingredients
1/2 lb.ground turkey breast
1/2 lb. ground turkey
1/3 cup ketchup
1 cup unseasoned whole-wheat breadcrumbs
3/4 cup finely chopped onion
1 tsp. dried basil
2 tsp. dried oregano
2 garlic cloves, minced
1 large egg
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
1/4 cup green bell pepper, minced
1/4 cup red bell pepper, minced
Salt and freshly ground black pepper, to taste
3 Tbsp. ketchup (optional, to use as a topping)
Directions
Preheat oven to 350 degrees.
Combine all ingredients except 3 tablespoons of ketchup in a large bowl. Transfer mixture to a 9x5-inch non-stick loaf pan. Bake 1 hour, uncovered.
Remove from oven. Spread the 3 tablespoons ketchup on top, if desired. Cover lightly with foil and let meatloaf rest 10 minutes. Cut into slices and serve.
Nutritional Information Per Serving: Calories: 278; Fat: 10 g; Sodium: 420 mg; Protein: 24 g; Carbohydrates: 23 g
Diabetic Exchanges: 1 Bread/Starch, 3 Lean-Meat
CHICKEN & BROCCOLI ALFREDO
This is from FamilyTime, and begins, “In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.”
Serves: 4 servings (about 1 3/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast half, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
Directions
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Showing posts with label Ultimate Nachos. Show all posts
Showing posts with label Ultimate Nachos. Show all posts
Friday, April 16, 2021
Monday, August 10, 2020
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Gluten-Free Vermont-Style Chicken Pot Pie and Ultimate Nachos. Enjoy!
HEARTY SLOW COOKER CHICKEN CHILI
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
“Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives.
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
CORN MUFFINS
Recipe Yield: Servings: 12
View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins
Ingredients
1/2 cup corn meal
1 cup flour
1 tablespoon baking powder
3/4 cup skim milk
1 tablespoon butter or margarine, melted
1 egg
Directions
Mix dry ingredients together.
Add lightly beaten egg, milk and butter.
Mix just until moist.
Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.
Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g
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.
GLUTEN-FREE VERMONT-STYLE CHICKEN POT PIE
This comes from VeryWellFit, and begins, “Who doesn't love a pot pie on a cold winter's night? A creamy filling chock-full of chicken and vegetables bubbling under a golden crust. This pot pie is considered "Vermont-style" because it is made with biscuits on the top instead of a pie or pastry crust. The almond meal drop biscuits make this recipe gluten-free, and add a nice dose of protein and nutrition to the dish. Gluten-free flour or other thickener can also be used to thicken the sauce but this is completely up to you.”
Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes; Servings: 7
To view this online, click here.
Ingredients
1/4 cup unsalted butter or olive oil
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
1/2 teaspoon black pepper
2 tablespoons gluten-free flour (optional)
2/3 cup unsweetened soy milk or other unsweetened milk
1/3 cup heavy cream
1 cup chicken broth
3 cups cooked chicken, cubed
16-ounce bag frozen green beans
1 recipe gluten-free biscuit dough
Preparation
Preheat oven to 400F.
Melt butter in large saucepan over medium heat. Cook onion in butter until it begins to soften.
Add chopped pepper and black pepper, and let it cook for 1 minute. Add the gluten-free flour here if using; let it cook for 1 minute.
Add the milk, cream, and broth. If you are using guar or xanthan gum, or other specialty product, add it here. Add the chicken and then green beans. Some water will come out of the beans during cooking, so the sauce should be a little on the thick side at this point. Season to taste with salt. While the mixture heats back up, make the biscuit dough.
When the biscuit dough is made and the pot pie mixture is bubbling hot, pour the pot pie filling into a 2-quart casserole dish.
Drop spoonfuls of biscuit dough onto the top, leaving room for expansion. (If you have extra dough, you can drop spoonfuls onto a piece of aluminum foil to cook alongside the pot pie.)
Bake about 10 minutes until biscuits are golden brown.
Ingredient Substitutions and Cooking Tips
Using a thickener in this dish is optional, and there are many ingredient options when it comes to thickening a sauce. If you don't use gluten-free flour, you can go for more specialty products, such as bean flour or rice flour along with guar gum or Carb Counters ThickItUp.
Whether you use milk, cream, or unsweetened soy or almond milk is really up to you and the specific diet you are on. For the fewest carbs, combine unsweetened soy (or almond) milk with cream for richness.
For a more "chickeny" flavor, instead of the chicken broth you can use Better than Bouillion soup base; make it about double the concentration the package calls for, and don't add any salt to the filling.
And feel free to swap turkey for the chicken if you have some leftover in the fridge. And if you don't care for green beans in your pot pie try carrots and peas.
QUICK, HIGH-PROTEIN VEGGIE LASAGNA
This recipe is from Vegetarian Times, and was posted on their website on January 2, 2005. It begins, “This easy-to-follow recipe provides you with 21 grams of protein per serving, thanks to the soy "steak" strips. The lasagna can be assembled quickly since you don't have to cook the pasta first. Excerpted from Diet Simple by Katherine Tallmadge.” Makes 10 servings
To view this online, click here.
Ingredients
3 Tbs. olive oil
1 Tbs. minced garlic
12 oz. soy "steak" strips
1/2 lb. eggplant, cubed
1 ripe tomato, cubed
1 zucchini, diced
2 1/2 cups marinara sauce
2 tsp. dried oregano, or to taste
1 9-oz. pkg. oven-ready lasagna sheets
2 cups low-fat ricotta cheese
2 cups low-fat mozzarella cheese, shredded
Directions
Preheat oven to 375°F. Spray nonstick 9x13-inch baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat, and brown garlic 2 to 3 minutes. Add soy strips, and sauté 2 to 3 minutes. Add eggplant, tomato, zucchini and 1 cup of marinara sauce; cook about 5 minutes, stirring occasionally. Stir in oregano, salt and pepper.
Meanwhile, place 6 sheets of lasagna in bottom of pan, overlapping as needed to fill gaps. Spoon in eggplant mixture, and top with layer of ricotta cheese. Place remaining lasagna strips over ricotta, and spray lightly with nonstick cooking spray. Spread remaining marinara sauce on top, sprinkle with mozzarella cheese and cover pan tightly with foil. Bake 30 to 45 minutes, or until top layer of pasta is soft. Remove and serve.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
HEARTY SLOW COOKER CHICKEN CHILI
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
“Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives.
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
CORN MUFFINS
Recipe Yield: Servings: 12
View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins
Ingredients
1/2 cup corn meal
1 cup flour
1 tablespoon baking powder
3/4 cup skim milk
1 tablespoon butter or margarine, melted
1 egg
Directions
Mix dry ingredients together.
Add lightly beaten egg, milk and butter.
Mix just until moist.
Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.
Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g
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.
GLUTEN-FREE VERMONT-STYLE CHICKEN POT PIE
This comes from VeryWellFit, and begins, “Who doesn't love a pot pie on a cold winter's night? A creamy filling chock-full of chicken and vegetables bubbling under a golden crust. This pot pie is considered "Vermont-style" because it is made with biscuits on the top instead of a pie or pastry crust. The almond meal drop biscuits make this recipe gluten-free, and add a nice dose of protein and nutrition to the dish. Gluten-free flour or other thickener can also be used to thicken the sauce but this is completely up to you.”
Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes; Servings: 7
To view this online, click here.
Ingredients
1/4 cup unsalted butter or olive oil
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
1/2 teaspoon black pepper
2 tablespoons gluten-free flour (optional)
2/3 cup unsweetened soy milk or other unsweetened milk
1/3 cup heavy cream
1 cup chicken broth
3 cups cooked chicken, cubed
16-ounce bag frozen green beans
1 recipe gluten-free biscuit dough
Preparation
Preheat oven to 400F.
Melt butter in large saucepan over medium heat. Cook onion in butter until it begins to soften.
Add chopped pepper and black pepper, and let it cook for 1 minute. Add the gluten-free flour here if using; let it cook for 1 minute.
Add the milk, cream, and broth. If you are using guar or xanthan gum, or other specialty product, add it here. Add the chicken and then green beans. Some water will come out of the beans during cooking, so the sauce should be a little on the thick side at this point. Season to taste with salt. While the mixture heats back up, make the biscuit dough.
When the biscuit dough is made and the pot pie mixture is bubbling hot, pour the pot pie filling into a 2-quart casserole dish.
Drop spoonfuls of biscuit dough onto the top, leaving room for expansion. (If you have extra dough, you can drop spoonfuls onto a piece of aluminum foil to cook alongside the pot pie.)
Bake about 10 minutes until biscuits are golden brown.
Ingredient Substitutions and Cooking Tips
Using a thickener in this dish is optional, and there are many ingredient options when it comes to thickening a sauce. If you don't use gluten-free flour, you can go for more specialty products, such as bean flour or rice flour along with guar gum or Carb Counters ThickItUp.
Whether you use milk, cream, or unsweetened soy or almond milk is really up to you and the specific diet you are on. For the fewest carbs, combine unsweetened soy (or almond) milk with cream for richness.
For a more "chickeny" flavor, instead of the chicken broth you can use Better than Bouillion soup base; make it about double the concentration the package calls for, and don't add any salt to the filling.
And feel free to swap turkey for the chicken if you have some leftover in the fridge. And if you don't care for green beans in your pot pie try carrots and peas.
QUICK, HIGH-PROTEIN VEGGIE LASAGNA
This recipe is from Vegetarian Times, and was posted on their website on January 2, 2005. It begins, “This easy-to-follow recipe provides you with 21 grams of protein per serving, thanks to the soy "steak" strips. The lasagna can be assembled quickly since you don't have to cook the pasta first. Excerpted from Diet Simple by Katherine Tallmadge.” Makes 10 servings
To view this online, click here.
Ingredients
3 Tbs. olive oil
1 Tbs. minced garlic
12 oz. soy "steak" strips
1/2 lb. eggplant, cubed
1 ripe tomato, cubed
1 zucchini, diced
2 1/2 cups marinara sauce
2 tsp. dried oregano, or to taste
1 9-oz. pkg. oven-ready lasagna sheets
2 cups low-fat ricotta cheese
2 cups low-fat mozzarella cheese, shredded
Directions
Preheat oven to 375°F. Spray nonstick 9x13-inch baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat, and brown garlic 2 to 3 minutes. Add soy strips, and sauté 2 to 3 minutes. Add eggplant, tomato, zucchini and 1 cup of marinara sauce; cook about 5 minutes, stirring occasionally. Stir in oregano, salt and pepper.
Meanwhile, place 6 sheets of lasagna in bottom of pan, overlapping as needed to fill gaps. Spoon in eggplant mixture, and top with layer of ricotta cheese. Place remaining lasagna strips over ricotta, and spray lightly with nonstick cooking spray. Spread remaining marinara sauce on top, sprinkle with mozzarella cheese and cover pan tightly with foil. Bake 30 to 45 minutes, or until top layer of pasta is soft. Remove and serve.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Wednesday, July 29, 2020
Mexican Recipes
If you love Mexican food, today's post should have something in it for you, including Chicken Enchiladas and Ultimate Nachos. Enjoy!
QUESO
This is from Alexa Weibel in The New York Times cooking e-newsletter. Alexa wrote, "Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and ’40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice."
Yield: 6 cups; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020844-queso.
Ingredients
For the Queso:
1 (2-pound) block processed American cheese, such as Velveeta
1 (10-ounce) can diced tomatoes with chiles, preferably Ro-tel brand
Tortilla chips, for serving
For the Additions (Optional):
1 cup rinsed canned black beans
3/4 cup thinly sliced scallions (about 7 scallions)
1/2 cup chopped cilantro
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon red-pepper flakes, plus more to taste
1/4 teaspoon dried oregano, preferably Mexican oregano
1/4 packed teaspoon fresh lime zest, plus 2 teaspoons juice (from about 1 lime)
Minced canned chipotle chiles en adobo, to taste
Kosher salt
Preparations
Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you’re feeling extra.
Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.
ULTIMATE NACHOS
Here's a goodie from that 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.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
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.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Recipe Yield: Servings: 6 (2 Enchiladas each)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.
Ingredients
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions
Directions
Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.
Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g
Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
MEXICAN LASAGNA
This is from tbsp., and begins, “A delicious twist on lasagna!”
Prep: 30 minutes; Total: 1 hour 10 minutes; Servings: 10
View this online here.
Ingredients
6-8 large tortillas
1 lb ground beef
1 packet Old El Paso™ taco seasoning mix
1/3 medium onion, diced
1 can (19 oz) Old El Paso™ mild red enchilada sauce
1 can (16 oz) Old El Paso™ refried beans, any type
1 1/2 cup cheddar or mexican blend cheese
3 small or medium tomatoes, diced
Cilantro, as desired
Black olives, as desired
Sour cream, for topping
Shredded lettuce, for topping
Directions
Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.
Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.
Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).
Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.
Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.
Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.
QUESO
This is from Alexa Weibel in The New York Times cooking e-newsletter. Alexa wrote, "Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and ’40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice."
Yield: 6 cups; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020844-queso.
Ingredients
For the Queso:
1 (2-pound) block processed American cheese, such as Velveeta
1 (10-ounce) can diced tomatoes with chiles, preferably Ro-tel brand
Tortilla chips, for serving
For the Additions (Optional):
1 cup rinsed canned black beans
3/4 cup thinly sliced scallions (about 7 scallions)
1/2 cup chopped cilantro
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon red-pepper flakes, plus more to taste
1/4 teaspoon dried oregano, preferably Mexican oregano
1/4 packed teaspoon fresh lime zest, plus 2 teaspoons juice (from about 1 lime)
Minced canned chipotle chiles en adobo, to taste
Kosher salt
Preparations
Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you’re feeling extra.
Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.
ULTIMATE NACHOS
Here's a goodie from that 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.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
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.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Recipe Yield: Servings: 6 (2 Enchiladas each)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.
Ingredients
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions
Directions
Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.
Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g
Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
MEXICAN LASAGNA
This is from tbsp., and begins, “A delicious twist on lasagna!”
Prep: 30 minutes; Total: 1 hour 10 minutes; Servings: 10
View this online here.
Ingredients
6-8 large tortillas
1 lb ground beef
1 packet Old El Paso™ taco seasoning mix
1/3 medium onion, diced
1 can (19 oz) Old El Paso™ mild red enchilada sauce
1 can (16 oz) Old El Paso™ refried beans, any type
1 1/2 cup cheddar or mexican blend cheese
3 small or medium tomatoes, diced
Cilantro, as desired
Black olives, as desired
Sour cream, for topping
Shredded lettuce, for topping
Directions
Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.
Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.
Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).
Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.
Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.
Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.
Wednesday, June 17, 2020
Mexican Recipes
It's Wednesday (otherwise known as humpday). If we made it this far, we can make it through 'til Friday.
Today's recipes are all Mexican recipes, including Chicken Fajita Pasta and Adam Richman's Flavor Bomb Steak Chili. Enjoy!
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."
Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8
To view this online, click here.
Ingredients
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Expert Tips
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
ADAM RICHMAN'S CHICKEN CHILE VERDE
This comes from Adam Richman on Today's website. Adam wrote, "I think most people are used to the traditional brick red spicy, smoky chili that we all know and love. But in New Mexico, I was introduced to this delicious variation on the theme. The color is bright, it's still rich but oddly refreshing due to all the greens used in it.
"Technique tip: You can freeze homemade salsa for weeks and use for other dishes throughout the month.
"Swap option: Green tomatoes can be used in the place of tomatillos. A 2-pound pork picnic roast can be used instead of chicken."
Prep Time: 60; Cook time: 60 minutes; Servings: 8-10
To view this online, go to https://www.today.com/recipes/adam-richman-s-chicken-chile-verde-recipe-t172164.
Ingredients
Salsa Verde
1 pound tomatillos, peeled
1 large white onion, peeled and quartered
4 cloves garlic, peeled
3 to 4 jalapeños
Olive oil
1/2 cup fresh cilantro leaves
Salt and freshly ground black pepper
Chicken Chili
1 pound boneless, skinless chicken breast
1 pound boneless, skinless chicken thighs
Salt and freshly ground black pepper
Garlic powder
Four 15-ounce cans white beans, rinsed and drained
8 cups chicken broth
2 cups salsa verde (recipe above)
2 teaspoons cumin
1 teaspoon chili powder
1 yellow onion, diced
2 tablespoons olive oil
1 bunch cilantro, chopped
To serve
1 cup sour cream or plain Greek yogurt
1 cup Monterey Jack cheese, shredded
1 avocado, sliced
Lime wedges
Preparation
For the salsa verde:
Preheat oven to 400°F.
Toss the tomatillos, onion, garlic cloves and jalapeños with a drizzle of olive oil and spread out evenly on rimmed baking sheet. Roast for 15 minutes turning at the halfway mark.
Carefully remove veggies from baking sheet and blend in blender or food processor, making sure you still leave some texture to the mixture.
Heat 2 to 3 tablespoons of olive oil over high heat in saucepan. When oil begins to ripple, add blended vegetables and stir.
Reduce heat to medium-low and cook for about 15-20 minutes then pour mixture back in blender, add cilantro and blend again.
Salsa can be used immediately, or kept in fridge for roughly three days.
For the chicken chili:
Season the chicken with salt and pepper and garlic powder.
Place chicken in a slow-cooker on low for 6-8 hours.
Take the chicken out, shred and cut into bite size pieces. Place back into the slow cooker with the juices.
Add the beans, chicken broth, salsa verde and spices. Place lid on the slow cooker and turn heat up to high.
In a skillet, place the diced onion with the olive oil, sprinkle with salt and cook until softened and translucent. Add the onions to the slow cooker and let simmer for 1 hour.
Add the chopped cilantro right before serving. Ladle into bowls and garnish with sour cream, Jack cheese, avocado and lime.
ADAM RICHMAN'S FLAVOR BOMB STEAK CHILI
This also comes from Adam Richman on Today's website. Adam wrote, "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl. One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef. Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time.
“Technique tip: if you see her any meat with very savory seasonings, make sure to deglaze the bottom of the pan with stock, alcohol or some kind of liquid to create a depth of flavor. For a slightly thicker chili, you can stir in 1 to 2 tablespoons of corn flour.
“Swap option: You can use serrano chilies instead of jalapeños or a combination of both. You can also add 5-8 drops of liquid smoke."
Prep Time: 30 minutes; Cook Time: 2 hours; Servings: 6 - 8
To view this online, go to https://www.today.com/recipes/adam-richman-s-flavor-bomb-steak-chili-recipe-t172165.
Ingredients
Extra-virgin olive oil
1 1/2 pounds of beef for stew, cut into roughly 1-inch chunks
Kosher salt and freshly ground black pepper
1 large white onion, chopped
4 cloves garlic, roughly smashed and chopped
3 jalapeños, two of them chopped and seeded, one of them only chopped, retaining seeds for extra heat
2 1/2 teaspoons dried oregano
1 tablespoon dried onion flakes
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
3 1/2 tablespoons oyster sauce
5 tablespoons tomato paste
Two 32-ounce containers beef stock
Two 15-ounce cans kidney beans, drained and rinsed with cool water
One 10-ounce can chopped tomatoes
2 1/2 tablespoons unsweetened cocoa
1 cup strong black coffee
To serve
Shredded Monterey Jack cheese
Crumbled cornbread
Sliced jalapeños
Sour cream or Greek yogurt
Preparation
Preheat a Dutch oven over medium-high heat with 2-3 tablespoons of oil.
Liberally season the steak with salt and pepper. Working in batches, sear the cubes of meat completely on all sides. Use tongs to place meat and don't overcrowd pan. When they are browned, remove meat from Dutch oven using tongs and let it rest on a towel-lined plate.
Add a little bit more oil to the Dutch oven, and then add the onion, garlic and jalapeños.
When the onion begins to soften add all the spices. Stir thoroughly. After about 1-2 minutes, add the oyster sauce and the tomato paste. Stir thoroughly.
After cooking for roughly 2 minutes, add all the beef stock and stir, making sure you scrape all of the caramelized bits of oyster sauce, spices and tomato paste off the bottom of the pan.
Then add the beans, tomatoes, cocoa, coffee and reserved beef. Stir to combine thoroughly and reduce heat to low bringing the mixture to a simmer. Cover, and cook for two hours or until desired consistency is achieved.
Serve hot with the garnishes of your choice.
ULTIMATE NACHOS
Here's a goodie from that 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.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
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.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Today's recipes are all Mexican recipes, including Chicken Fajita Pasta and Adam Richman's Flavor Bomb Steak Chili. Enjoy!
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."
Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8
To view this online, click here.
Ingredients
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Expert Tips
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
ADAM RICHMAN'S CHICKEN CHILE VERDE
This comes from Adam Richman on Today's website. Adam wrote, "I think most people are used to the traditional brick red spicy, smoky chili that we all know and love. But in New Mexico, I was introduced to this delicious variation on the theme. The color is bright, it's still rich but oddly refreshing due to all the greens used in it.
"Technique tip: You can freeze homemade salsa for weeks and use for other dishes throughout the month.
"Swap option: Green tomatoes can be used in the place of tomatillos. A 2-pound pork picnic roast can be used instead of chicken."
Prep Time: 60; Cook time: 60 minutes; Servings: 8-10
To view this online, go to https://www.today.com/recipes/adam-richman-s-chicken-chile-verde-recipe-t172164.
Ingredients
Salsa Verde
1 pound tomatillos, peeled
1 large white onion, peeled and quartered
4 cloves garlic, peeled
3 to 4 jalapeños
Olive oil
1/2 cup fresh cilantro leaves
Salt and freshly ground black pepper
Chicken Chili
1 pound boneless, skinless chicken breast
1 pound boneless, skinless chicken thighs
Salt and freshly ground black pepper
Garlic powder
Four 15-ounce cans white beans, rinsed and drained
8 cups chicken broth
2 cups salsa verde (recipe above)
2 teaspoons cumin
1 teaspoon chili powder
1 yellow onion, diced
2 tablespoons olive oil
1 bunch cilantro, chopped
To serve
1 cup sour cream or plain Greek yogurt
1 cup Monterey Jack cheese, shredded
1 avocado, sliced
Lime wedges
Preparation
For the salsa verde:
Preheat oven to 400°F.
Toss the tomatillos, onion, garlic cloves and jalapeños with a drizzle of olive oil and spread out evenly on rimmed baking sheet. Roast for 15 minutes turning at the halfway mark.
Carefully remove veggies from baking sheet and blend in blender or food processor, making sure you still leave some texture to the mixture.
Heat 2 to 3 tablespoons of olive oil over high heat in saucepan. When oil begins to ripple, add blended vegetables and stir.
Reduce heat to medium-low and cook for about 15-20 minutes then pour mixture back in blender, add cilantro and blend again.
Salsa can be used immediately, or kept in fridge for roughly three days.
For the chicken chili:
Season the chicken with salt and pepper and garlic powder.
Place chicken in a slow-cooker on low for 6-8 hours.
Take the chicken out, shred and cut into bite size pieces. Place back into the slow cooker with the juices.
Add the beans, chicken broth, salsa verde and spices. Place lid on the slow cooker and turn heat up to high.
In a skillet, place the diced onion with the olive oil, sprinkle with salt and cook until softened and translucent. Add the onions to the slow cooker and let simmer for 1 hour.
Add the chopped cilantro right before serving. Ladle into bowls and garnish with sour cream, Jack cheese, avocado and lime.
ADAM RICHMAN'S FLAVOR BOMB STEAK CHILI
This also comes from Adam Richman on Today's website. Adam wrote, "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl. One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef. Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time.
“Technique tip: if you see her any meat with very savory seasonings, make sure to deglaze the bottom of the pan with stock, alcohol or some kind of liquid to create a depth of flavor. For a slightly thicker chili, you can stir in 1 to 2 tablespoons of corn flour.
“Swap option: You can use serrano chilies instead of jalapeños or a combination of both. You can also add 5-8 drops of liquid smoke."
Prep Time: 30 minutes; Cook Time: 2 hours; Servings: 6 - 8
To view this online, go to https://www.today.com/recipes/adam-richman-s-flavor-bomb-steak-chili-recipe-t172165.
Ingredients
Extra-virgin olive oil
1 1/2 pounds of beef for stew, cut into roughly 1-inch chunks
Kosher salt and freshly ground black pepper
1 large white onion, chopped
4 cloves garlic, roughly smashed and chopped
3 jalapeños, two of them chopped and seeded, one of them only chopped, retaining seeds for extra heat
2 1/2 teaspoons dried oregano
1 tablespoon dried onion flakes
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
3 1/2 tablespoons oyster sauce
5 tablespoons tomato paste
Two 32-ounce containers beef stock
Two 15-ounce cans kidney beans, drained and rinsed with cool water
One 10-ounce can chopped tomatoes
2 1/2 tablespoons unsweetened cocoa
1 cup strong black coffee
To serve
Shredded Monterey Jack cheese
Crumbled cornbread
Sliced jalapeños
Sour cream or Greek yogurt
Preparation
Preheat a Dutch oven over medium-high heat with 2-3 tablespoons of oil.
Liberally season the steak with salt and pepper. Working in batches, sear the cubes of meat completely on all sides. Use tongs to place meat and don't overcrowd pan. When they are browned, remove meat from Dutch oven using tongs and let it rest on a towel-lined plate.
Add a little bit more oil to the Dutch oven, and then add the onion, garlic and jalapeños.
When the onion begins to soften add all the spices. Stir thoroughly. After about 1-2 minutes, add the oyster sauce and the tomato paste. Stir thoroughly.
After cooking for roughly 2 minutes, add all the beef stock and stir, making sure you scrape all of the caramelized bits of oyster sauce, spices and tomato paste off the bottom of the pan.
Then add the beans, tomatoes, cocoa, coffee and reserved beef. Stir to combine thoroughly and reduce heat to low bringing the mixture to a simmer. Cover, and cook for two hours or until desired consistency is achieved.
Serve hot with the garnishes of your choice.
ULTIMATE NACHOS
Here's a goodie from that 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.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
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.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Wednesday, June 10, 2020
Where's the Beef
Anyone remember the age-old question, "Where's the beef?" There are those who are in a hurry to find the beef.
Well, today's post deals with beefy goodness, including Korean Barbecue-Style Meatballs and Best Beef Stroganoff. Enjoy!
FIREHOUSE CHILI GUMBO
This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”
Yield: Serves 8 to 10; Time: 2 hours
This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.
Ingredients
For the Chili:
2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes
For the Gumbo:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste
Preparation
Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
CROCK POT LASAGNA
This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”
Makes 8 servings.
Ingredients
1 lb. lean ground beef
1 jar (26 to 28 oz.) tomato pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles
1 jar (1 lb.) Alfredo pasta sauce
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
BEST BEEF STROGANOFF
This is from Bri22 on Fooddotcom. Time: 35 minutes; Serves: 6 - 8
To view this online, click here..
Ingredients
1⁄2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1⁄4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1⁄4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked
Directions
Sauté onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
ULTIMATE NACHOS
Here's a goodie from that 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.
INSTANT POT® HAMBURGER SOUP
This is from Angela Giannetti Snyder on AllRecipes. She wrote, "Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes: 8 servings
To view this online, go to https://www.allrecipes.com/recipe/268565/instant-pot-hamburger-soup/.
Ingredients
1 1/2 pounds ground beef
1 medium onion, finely chopped
3 (14.5 ounce) cans beef consomme
1 (28 ounce) can diced tomatoes
2 cups water
1 (10.75 ounce) can condensed tomato soup
Campbell's® Condensed Tomato Soup
4 carrots, finely chopped
3 stalks celery, finely chopped
4 tablespoons pearl barley
1/2 teaspoon dried thyme
1 bay leaf
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Cook's Note:
If you're making it on the stovetop, brown ground beef and onion together, then add the remaining ingredients. Cover and simmer for at least 2 hours.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
Well, today's post deals with beefy goodness, including Korean Barbecue-Style Meatballs and Best Beef Stroganoff. Enjoy!
FIREHOUSE CHILI GUMBO
This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”
Yield: Serves 8 to 10; Time: 2 hours
This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.
Ingredients
For the Chili:
2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes
For the Gumbo:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste
Preparation
Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
CROCK POT LASAGNA
This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”
Makes 8 servings.
Ingredients
1 lb. lean ground beef
1 jar (26 to 28 oz.) tomato pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles
1 jar (1 lb.) Alfredo pasta sauce
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
BEST BEEF STROGANOFF
This is from Bri22 on Fooddotcom. Time: 35 minutes; Serves: 6 - 8
To view this online, click here..
Ingredients
1⁄2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1⁄4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1⁄4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked
Directions
Sauté onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
ULTIMATE NACHOS
Here's a goodie from that 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.
INSTANT POT® HAMBURGER SOUP
This is from Angela Giannetti Snyder on AllRecipes. She wrote, "Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes: 8 servings
To view this online, go to https://www.allrecipes.com/recipe/268565/instant-pot-hamburger-soup/.
Ingredients
1 1/2 pounds ground beef
1 medium onion, finely chopped
3 (14.5 ounce) cans beef consomme
1 (28 ounce) can diced tomatoes
2 cups water
1 (10.75 ounce) can condensed tomato soup
Campbell's® Condensed Tomato Soup
4 carrots, finely chopped
3 stalks celery, finely chopped
4 tablespoons pearl barley
1/2 teaspoon dried thyme
1 bay leaf
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Cook's Note:
If you're making it on the stovetop, brown ground beef and onion together, then add the remaining ingredients. Cover and simmer for at least 2 hours.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
Tuesday, June 9, 2020
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Chicken Enchiladas and Chai Latte Milkshake. Enjoy!
CROCK POT LASAGNA
This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”
Makes 8 servings.
Ingredients
1 lb. lean ground beef
1 jar (26 to 28 oz.) tomato pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles
1 jar (1 lb.) Alfredo pasta sauce
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
ULTIMATE NACHOS
Here's another goodie from that 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 VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
STOVE TOP EASY CHEESY CHICKEN BAKE
This is from My Food and Family, and begins, "Creamy and cheesy comfort food: This is just about the yummiest thing you can look forward to making in just 40 minutes after a hard day."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings, about 1 1/3 cups each
To view this online, go to https://www.myfoodandfamily.com/recipe/095138/stove-top-easy-cheesy-chicken-bake.
Ingredients
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 400ºF.
Prepare stuffing as directed on package.
Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
Bake 30 min. or until chicken is done and casserole is heated through.
Kitchen Tips
Substitute:
Prepare using fresh broccoli florets.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CHAI LATTE MILKSHAKE
This comes from an old Weight Watchers emailing list, and begins, “Whip up this sweet, slightly spiced treat in minutes. It's a perfect refresher for drop-in summertime guests.”
POINTS® Value: 3; Servings: 4; Preparation Time: 5 minutes; Cooking Time: 0 minutes; Level of Difficulty: Easy
Ingredients
1/4 cup General Foods International Sugar Free Chai Latte, powder
1 cup fat-free vanilla ice cream
2 cup fat-free skim milk
Directions
Place all ingredients in bowl of a blender; blend on high until smooth.
Pour into 2 glasses and serve. Yields about 3/4 cups per serving.
CROCK POT LASAGNA
This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”
Makes 8 servings.
Ingredients
1 lb. lean ground beef
1 jar (26 to 28 oz.) tomato pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles
1 jar (1 lb.) Alfredo pasta sauce
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
ULTIMATE NACHOS
Here's another goodie from that 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 VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
STOVE TOP EASY CHEESY CHICKEN BAKE
This is from My Food and Family, and begins, "Creamy and cheesy comfort food: This is just about the yummiest thing you can look forward to making in just 40 minutes after a hard day."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings, about 1 1/3 cups each
To view this online, go to https://www.myfoodandfamily.com/recipe/095138/stove-top-easy-cheesy-chicken-bake.
Ingredients
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 400ºF.
Prepare stuffing as directed on package.
Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
Bake 30 min. or until chicken is done and casserole is heated through.
Kitchen Tips
Substitute:
Prepare using fresh broccoli florets.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CHAI LATTE MILKSHAKE
This comes from an old Weight Watchers emailing list, and begins, “Whip up this sweet, slightly spiced treat in minutes. It's a perfect refresher for drop-in summertime guests.”
POINTS® Value: 3; Servings: 4; Preparation Time: 5 minutes; Cooking Time: 0 minutes; Level of Difficulty: Easy
Ingredients
1/4 cup General Foods International Sugar Free Chai Latte, powder
1 cup fat-free vanilla ice cream
2 cup fat-free skim milk
Directions
Place all ingredients in bowl of a blender; blend on high until smooth.
Pour into 2 glasses and serve. Yields about 3/4 cups per serving.
Monday, May 18, 2020
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Turkey Burgers and Instant Pot® Hamburger Soup. Enjoy!
BEEF STROGANOFF
This comes from Sam Sifton in The New York Times cooking enewletter. Sam wrote, "Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results."
Yield: 4 servings; Time: 1 hour
This was featured in "How Cooking Dinner Can Change Your Life", and can be viewed online at https://cooking.nytimes.com/recipes/1020862-beef-stroganoff.
Ingredients
Kosher salt and freshly ground black pepper
1 1/2 pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
2 tablespoons all-purpose flour
1 1/2 teaspoons hot paprika
1 tablespoon neutral oil, such as canola or grapeseed
4 tablespoons unsalted butter
1/2 pound button mushrooms, cleaned and cut into quarters
2 small shallots, thinly sliced
12 ounces wide egg noodles
1/4 cup dry white wine
1 cup heavy cream or crème fraîche
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Dijon mustard
Chopped fresh parsley, for garnish
Preparation
Bring a large pot of salted water to a boil.
Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.
ULTIMATE NACHOS
Here's a goodie from that 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.
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
TURKEY BURGERS
Recipe Yield: 4 Servings
Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-burgers.
Ingredients
1 egg white
1 thin slice whole-wheat bread
1 small onion, grated
1 pound ground turkey
2 teaspoons ground coriander
Salt to taste
1 teaspoon pepper
1/4 teaspoon ground nutmeg
2 teaspoons virgin olive oil
Directions
In a large bowl, lightly beat egg white.
Tear bread into small pieces; soak in egg white 1 minute. Add remaining ingredients, except oil and thoroughly mix. Shape into four patties.
In a large non-stick skillet, heat oil. Cook patties over medium heat about 10 minutes on each side until cooked through.
Nutritional Information Per Serving: Calories: 208; Fat: 14 g; Sodium: 195 mg; Cholesterol: 48 mg; Protein: 17 g; Carbohydrates: 5 g
Diabetic Exchanges: 3 Meat
INSTANT POT® HAMBURGER SOUP
This is from Angela Giannetti Snyder on AllRecipes. She wrote, "Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes: 8 servings
To view this online, go to https://www.allrecipes.com/recipe/268565/instant-pot-hamburger-soup/.
Ingredients
1 1/2 pounds ground beef
1 medium onion, finely chopped
3 (14.5 ounce) cans beef consomme
1 (28 ounce) can diced tomatoes
2 cups water
1 (10.75 ounce) can condensed tomato soup
Campbell's® Condensed Tomato Soup
4 carrots, finely chopped
3 stalks celery, finely chopped
4 tablespoons pearl barley
1/2 teaspoon dried thyme
1 bay leaf
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Cook's Note:
If you're making it on the stovetop, brown ground beef and onion together, then add the remaining ingredients. Cover and simmer for at least 2 hours.
BEEF STROGANOFF
This comes from Sam Sifton in The New York Times cooking enewletter. Sam wrote, "Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results."
Yield: 4 servings; Time: 1 hour
This was featured in "How Cooking Dinner Can Change Your Life", and can be viewed online at https://cooking.nytimes.com/recipes/1020862-beef-stroganoff.
Ingredients
Kosher salt and freshly ground black pepper
1 1/2 pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
2 tablespoons all-purpose flour
1 1/2 teaspoons hot paprika
1 tablespoon neutral oil, such as canola or grapeseed
4 tablespoons unsalted butter
1/2 pound button mushrooms, cleaned and cut into quarters
2 small shallots, thinly sliced
12 ounces wide egg noodles
1/4 cup dry white wine
1 cup heavy cream or crème fraîche
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Dijon mustard
Chopped fresh parsley, for garnish
Preparation
Bring a large pot of salted water to a boil.
Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.
ULTIMATE NACHOS
Here's a goodie from that 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.
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
TURKEY BURGERS
Recipe Yield: 4 Servings
Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-burgers.
Ingredients
1 egg white
1 thin slice whole-wheat bread
1 small onion, grated
1 pound ground turkey
2 teaspoons ground coriander
Salt to taste
1 teaspoon pepper
1/4 teaspoon ground nutmeg
2 teaspoons virgin olive oil
Directions
In a large bowl, lightly beat egg white.
Tear bread into small pieces; soak in egg white 1 minute. Add remaining ingredients, except oil and thoroughly mix. Shape into four patties.
In a large non-stick skillet, heat oil. Cook patties over medium heat about 10 minutes on each side until cooked through.
Nutritional Information Per Serving: Calories: 208; Fat: 14 g; Sodium: 195 mg; Cholesterol: 48 mg; Protein: 17 g; Carbohydrates: 5 g
Diabetic Exchanges: 3 Meat
INSTANT POT® HAMBURGER SOUP
This is from Angela Giannetti Snyder on AllRecipes. She wrote, "Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes: 8 servings
To view this online, go to https://www.allrecipes.com/recipe/268565/instant-pot-hamburger-soup/.
Ingredients
1 1/2 pounds ground beef
1 medium onion, finely chopped
3 (14.5 ounce) cans beef consomme
1 (28 ounce) can diced tomatoes
2 cups water
1 (10.75 ounce) can condensed tomato soup
Campbell's® Condensed Tomato Soup
4 carrots, finely chopped
3 stalks celery, finely chopped
4 tablespoons pearl barley
1/2 teaspoon dried thyme
1 bay leaf
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Cook's Note:
If you're making it on the stovetop, brown ground beef and onion together, then add the remaining ingredients. Cover and simmer for at least 2 hours.
Tuesday, May 5, 2020
Mexican Recipes - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Because today is Cinco de Mayo, today's double post deals with Mexican recipes. Check out the Light Sour Cream Chicken Enchiladas, the Mexican Lasagna, and the other yummy recipes today. Happy Cinco de Mayo! Enjoy!
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.
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Recipe Yield: Servings: 6 (2 Enchiladas each)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.
Ingredients
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions
Directions
Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon about 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.
Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g
Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
Note: The old link no longer works, but as yummy as this is, I did want to post it, along with a nod to Stephanie for coming up with this.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
MEXICAN LASAGNA
This is from tbsp. (Tablespoon.com), and begins, “A delicious twist on lasagna!”
Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Servings: 10
To view this online, click here.
Ingredients
6-8 large tortillas
1 lb ground beef
1 packet Old El Paso™ taco seasoning mix
1/3 medium onion, diced
1 can (19 oz) Old El Paso™ mild red enchilada sauce
1 can (16 oz) Old El Paso™ refried beans, any type
1 1/2 cup cheddar or mexican blend cheese
3 small or medium tomatoes, diced
Cilantro, as desired
Black olives, as desired
Sour cream, for topping
Shredded lettuce, for topping
Directions
Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.
Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.
Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).
Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.
Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.
Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
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.
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Recipe Yield: Servings: 6 (2 Enchiladas each)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.
Ingredients
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions
Directions
Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon about 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.
Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g
Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
Note: The old link no longer works, but as yummy as this is, I did want to post it, along with a nod to Stephanie for coming up with this.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
MEXICAN LASAGNA
This is from tbsp. (Tablespoon.com), and begins, “A delicious twist on lasagna!”
Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Servings: 10
To view this online, click here.
Ingredients
6-8 large tortillas
1 lb ground beef
1 packet Old El Paso™ taco seasoning mix
1/3 medium onion, diced
1 can (19 oz) Old El Paso™ mild red enchilada sauce
1 can (16 oz) Old El Paso™ refried beans, any type
1 1/2 cup cheddar or mexican blend cheese
3 small or medium tomatoes, diced
Cilantro, as desired
Black olives, as desired
Sour cream, for topping
Shredded lettuce, for topping
Directions
Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.
Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.
Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).
Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.
Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.
Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
Friday, April 24, 2020
Friday Recipes
It's finally Friday. Here are six yummy recipes to get you through the weekend, including Ultimate Nachos and Chicken and Broccoli Alfredo. Enjoy!
BAKED POTATO SOUP
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own)."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019913-baked-potato-soup.
Ingredients
6 slices bacon, or 3 tablespoons unsalted butter
1 bunch scallions, white and green parts thinly sliced separately
4 garlic cloves, minced
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes, large skins reserved
6 cups whole milk
Kosher salt
1 tablespoon extra-virgin olive oil, plus more as needed
Black pepper
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
3/4 cup sour cream, plus more for serving
3/4 cup freshly grated Cheddar (about 3 ounces), plus more for serving
Preparation
In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there’s not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
BEST EVER MEATLOAF
This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
ULTIMATE NACHOS
Here's a goodie from that 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 VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
TURKEY MEATLOAF
Recipe Yield: Makes 5 servings
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-meatloaf.
Ingredients
1/2 lb.ground turkey breast
1/2 lb. ground turkey
1/3 cup ketchup
1 cup unseasoned whole-wheat breadcrumbs
3/4 cup finely chopped onion
1 tsp. dried basil
2 tsp. dried oregano
2 garlic cloves, minced
1 large egg
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
1/4 cup green bell pepper, minced
1/4 cup red bell pepper, minced
Salt and freshly ground black pepper, to taste
3 Tbsp. ketchup (optional, to use as a topping)
Directions
Preheat oven to 350 degrees.
Combine all ingredients except 3 tablespoons of ketchup in a large bowl. Transfer mixture to a 9x5-inch non-stick loaf pan. Bake 1 hour, uncovered.
Remove from oven. Spread the 3 tablespoons ketchup on top, if desired. Cover lightly with foil and let meatloaf rest 10 minutes. Cut into slices and serve.
Nutritional Information Per Serving: Calories: 278; Fat: 10 g; Sodium: 420 mg; Protein: 24 g; Carbohydrates: 23 g
Diabetic Exchanges: 1 Bread/Starch, 3 Lean-Meat
CHICKEN & BROCCOLI ALFREDO
This is from FamilyTime, and begins, “In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.”
Serves: 4 servings (about 1 3/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast half, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
Directions
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
BAKED POTATO SOUP
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own)."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019913-baked-potato-soup.
Ingredients
6 slices bacon, or 3 tablespoons unsalted butter
1 bunch scallions, white and green parts thinly sliced separately
4 garlic cloves, minced
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes, large skins reserved
6 cups whole milk
Kosher salt
1 tablespoon extra-virgin olive oil, plus more as needed
Black pepper
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
3/4 cup sour cream, plus more for serving
3/4 cup freshly grated Cheddar (about 3 ounces), plus more for serving
Preparation
In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there’s not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
BEST EVER MEATLOAF
This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
ULTIMATE NACHOS
Here's a goodie from that 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 VEGETABLE TORTE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, "Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "A Vegetable Torte Starts at the Grill", and can be viewed online at https://cooking.nytimes.com/recipes/1013213-layered-vegetable-torte.
Ingredients
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh
Preparation
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
TURKEY MEATLOAF
Recipe Yield: Makes 5 servings
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-meatloaf.
Ingredients
1/2 lb.ground turkey breast
1/2 lb. ground turkey
1/3 cup ketchup
1 cup unseasoned whole-wheat breadcrumbs
3/4 cup finely chopped onion
1 tsp. dried basil
2 tsp. dried oregano
2 garlic cloves, minced
1 large egg
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
1/4 cup green bell pepper, minced
1/4 cup red bell pepper, minced
Salt and freshly ground black pepper, to taste
3 Tbsp. ketchup (optional, to use as a topping)
Directions
Preheat oven to 350 degrees.
Combine all ingredients except 3 tablespoons of ketchup in a large bowl. Transfer mixture to a 9x5-inch non-stick loaf pan. Bake 1 hour, uncovered.
Remove from oven. Spread the 3 tablespoons ketchup on top, if desired. Cover lightly with foil and let meatloaf rest 10 minutes. Cut into slices and serve.
Nutritional Information Per Serving: Calories: 278; Fat: 10 g; Sodium: 420 mg; Protein: 24 g; Carbohydrates: 23 g
Diabetic Exchanges: 1 Bread/Starch, 3 Lean-Meat
CHICKEN & BROCCOLI ALFREDO
This is from FamilyTime, and begins, “In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.”
Serves: 4 servings (about 1 3/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast half, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
Directions
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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