Desserts - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with desserts.

Who doesn't love something snacky once in a while? Here are six yummy desserts to help you through the day, including Four-Flavor Sheet Pan Pie and Chocolate Lover's Chocolate Mousse Pie. Enjoy!

NO-BAKE FRENCH SILK OREO PIE

This comes from Stephanie on her site Girl Versus Dough. If you've never checked out the site, I highly recommend doing so. Go ahead, I'll wait...

Prep Time: 2 hours 30 minutes; Cook Time: 5 minutes; Total Time: 2 hours 35 minutes; Yields: 8 servings

To view this on Stephanie’s site, click here.

Ingredients

For the crust:

25 Oreo cookies

5 tablespoons butter, melted

For the filling:

2/3 cup granulated sugar

2 eggs

2 oz unsweetened baking chocolate, plus more for topping

1/3 cup butter, softened

1 1/2 cups heavy cream

1/4 cup powdered sugar

4-6 Oreo cookies, crumbled, for topping

Directions

Make the crust: Add Oreo cookies to food processor. Process cookies to fine crumb (alternatively, you can place the cookies in a resealable plastic bag and bang/roll with a rolling pin to a fine crumb). Transfer cookies to a medium bowl. Add butter. Stir mixture with fork until well combined.

Press crumb mixture evenly into bottom and sides of 9-inch pie plate. Refrigerate at least 30 minutes.

Meanwhile, in small saucepan over medium heat, whisk sugar and eggs until mixture reads 160 degrees F with an instant-read thermometer. Remove from heat; stir in baking chocolate until smooth. Cool slightly, about 5 minutes, then stir in butter until melted. Cool mixture until just warm, stirring occasionally.

In large bowl, beat heavy cream with electric hand mixer until soft peaks form. Add powdered sugar; beat mixture until stiff peaks form.

Carefully fold half of whipped cream into cooled chocolate mixture. Pour filling into chilled pie crust. Cover and refrigerate at least 2 hours to set. Cover bowl with remaining whipped cream and refrigerate until ready to serve.

When ready to serve, spoon and spread whipped cream in a heap on top of chilled pie. Garnish with grated extra baking chocolate and crumbled Oreo cookies. Store leftovers covered in refrigerator.

DOUBLE CHOCOLATE BROWNIES

Recipe Yield: Yield: 16 brownies

Source: Equal

View this online at https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies

Ingredients

6 tablespoons stick butter, softened

1/2 cup unsweetened applesauce

2 eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

1 cup Equal Spoonful*

1/2 cup semi-sweet chocolate chips or mini chocolate chips

6 tablespoons unsweetened cocoa

1 teaspoon baking powder

1/4 teaspoon salt

Optional: Chopped Walnuts

* May substitute 24 packets Equal sweetener

Directions

Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.

Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.

Store in airtight containers at room temperature.

Notes:

Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?

Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g

Diabetic Exchanges: 1 starch, 1 fat

CELEBRATION CAKE

This comes from Seattle’s own Macrina Bakery. I’m on their mailing list (they send out the yummiest recipes!), and I highly recommend signing up.

If I’m ever out in Seattle, I fully intend to pay a visit to any of their bakeries…

According to Macrina’s Leslie Mackie, “This is one of my favorite birthday or special occasion cakes. The natural sweet flavor of toasted coconut layered with fresh summer berries and lemon cream makes for a light yet decadent summer treat.”

To view this online, click here.

INGREDIENTS: COCONUT CAKE

1 cup shredded, unsweetened coconut 1 cup coconut milk

5 egg whites

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract

2-1/4 cups cake flour

1-3/4 cups granulated sugar

1 tablespoon + 1 teaspoon baking powder 1 teaspoon salt

12 tablespoons (1-1/2 sticks) unsalted butter, room temp.

2 pints fresh raspberries (for assembly)

LEMON CREAM

3 egg yolks

1/2 cup granulated sugar

1/3 cup lemon juice

3 tablespoons unsalted butter 1 cup whipping cream

WHITE CHOCOLATE FROSTING

12 ounces white chocolate chips

8 ounces unsalted butter, room temp. 1 pound cream cheese, room temp.

2 tablespoons fresh lemon juice

DIRECTIONS: COCONUT CAKE

Preheat oven to 325°F. Spread coconut evenly on a rimmed baking sheet and toast for 3 minutes. Toss with tongs to toast evenly and return to the oven for 3 minutes. Remove from oven and transfer to a bowl. Set aside.

In a medium bowl, combine the coconut milk, egg whites, and almond and vanilla extracts. Mix with a whisk and set aside.

Sift flour, sugar, baking powder and salt into the bowl of a stand mixer. Add the toasted coconut and mix on low speed using the paddle attachment for 30 seconds. Cut butter into small cubes and add to the flour mixture. Mix on low speed until it is coarse and crumbly with no visible pieces of butter, approximately 4 minutes. Add half the wet ingredients and mix on medium speed for 30 seconds. Scrape down the sides of the bowl with a spatula and add the remaining wet ingredients, mixing for another 30 seconds. Scrape the bowl again to ensure it is well incorporated.

Prepare a 12" x 18" baking sheet pan with 1/2" rim by brushing it with oil and lining the bottom with parchment paper. Pour batter into prepared pan and bake on the center rack for 25 minutes or until the top is golden brown. When cool, run a knife around the edge of the cake and invert onto another sheet pan. Gently remove parchment paper and then cut three 7" circles of cake. You will have excess cake scraps, which make great trifle with fresh berries and whipped cream. Cover cake circles until ready to assemble layer cake.

LEMON CREAM

Combine egg yolks, sugar and lemon juice in a medium stainless steel bowl and mix well with a whisk. Place the bowl on top of a saucepan filled with 2" of simmering water. Whisking constantly, slowly cook for about 10 minutes. You don’t want to cook this too fast or the egg will scramble. As it thickens you will see ribbons form in the custard. Add the butter and continue whisking until it is dissolved. Remove bowl from the saucepan and whisk to cool slightly. Cover with plastic wrap, allowing it to rest on the surface of the lemon curd.

Cool in the refrigerator for 30 minutes.

Whip the heavy cream to medium stiff peaks and fold into the chilled lemon curd. Set aside in the refrigerator.

WHITE CHOCOLATE FROSTING

Place the white chocolate into a medium stainless steel bowl. Place the bowl over a saucepan filled with 2" of simmering water. Stir with a rubber spatula until it is completely melted. Remove bowl from the saucepan and cool to room temperature.

Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until the mixture is completely smooth, approximately 3-6 minutes. Add the lemon juice and then the melted white chocolate. Mix until all ingredients are fully incorporated. If it is too soft (this can happen if your room temperature is warm) chill in the refrigerator for 20 minutes before using.

ASSEMBLY

Begin layering the cake using a single cut layer at the base. Top with a 1/2" thick layer of lemon cream and a single layer of raspberries. Keep a 1" border at the edge of cake so when the additional layers are added it doesn’t push the filling out. Repeat with the second layer and top with the final layer. Place the cake into the refrigerator or freezer to chill for 20 minutes.

To add a crumb coat (a base coat of frosting that allows for a perfect finish), spread the sides and top with a thin layer of frosting. Chill for 30 minutes.

To add the finishing coat of frosting, start by covering and smoothing the sides before completing the top. You can add some color by taking a small portion of the white chocolate frosting and mixing a little bit of food coloring into it. Then smooth onto the sides to create color blushes. Don’t be afraid to be creative!

Chill this cake for 1-1/2 hours before serving so that it is completely set. Decorate with fresh garden flowers and raspberries.

CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE

This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”

Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes

To view this online, click here.

Ingredients

1 cup graham cracker crumbs

1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter, melted

2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided

2 cups heavy whipping cream, divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

FOUR-FAVOR SHEET PAN PIE

This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”

Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings

To view this online, click here.

Ingredients

Crusts:

Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)

All-purpose flour, for dusting

1 large egg, lightly beaten

1/4 cup turbinado sugar

Apple Pie:

2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

4 tablespoons unsalted butter

2 teaspoons all-purpose flour

3/4 teaspoon ground cinnamon

Kosher salt

Sour Cherry Pie:

2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar

2 tablespoons cornstarch

1/4 cup granulated sugar

Pumpkin Pie:

1 1/3 cups canned pure pumpkin puree

2/3 cup evaporated milk

1/2 cup granulated sugar

1 teaspoon pumpkin pie spice

1 large egg

Pecan Pie:

1/2 cup packed light brown sugar

1/2 cup light corn syrup

4 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

2 large eggs

Kosher salt

3/4 cup roasted pecan halves

Directions

For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.

Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.

For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.

For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.

For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.

For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.

Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.

Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.

Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling. Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.

Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

Diabetic Thursday

It's time for another Diabetic Thursday. Today's six yummy recipes include Turkey Stroganoff and Coconut Custard Pie. Enjoy!

RASPBERRY-ALMOND BAR COOKIES

This recipe begins, “An easy to make bar cookie that is filled with flavor rich raspberry spreadable fruit. This buttery treat has 31% fewer calories than the traditional recipe.”

Recipe Yield: Yield: 24 servings

View online with photo: https://diabeticgourmet.com/diabetic-recipes/raspberry-almond-bar-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/raspberry-almond-bar-cookies/print/

Ingredients

2 cups all-purpose flour

1/2 cup Equal Spoonful or Granulated*

1/8 teaspoon salt

8 tablespoons cold stick butter or margarine, cut into pieces

1 egg

2 tablespoons water

1 teaspoon grated lemon peel

1 jar (10 ounces) seedless raspberry spreadable fruit

3 tablespoons toasted sliced almonds

* May substitute 12 packets Equal sweetener

Directions

Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 86; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Protein: 2 g; Carbohydrates: 12 g

Diabetic Exchanges: 1 starch, 1/2 fat

CHICKEN AND ALMOND STEW

Recipe Yield: Yield: 4 servings

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-almond-stew.

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

2 cups low-fat, low-sodium chicken broth

1 cup diced canned tomatoes, drained

2 tablespoons slivered almonds

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon cinnamon

1 pound cubed cooked deli chicken

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

Directions

In a large stockpot over medium-high heat, heat the oil. Add the onion and saute for 3-5 minutes, stirring occasionally.

Add the broth, tomatoes, almonds, and spices. Bring to a boil, lower the heat, and simmer for 30 minutes. Add the chicken and beans and simmer for 10 more minutes.

Nutritional Information Per Serving: Calories: 276; Fat: 7 g; Cholesterol: 40 mg; Protein: 31 g; Carbohydrates: 25 g

Diabetic Exchanges: 1 Starch, 1 Vegetable, 4 Very Lean Meat, 1 Monounsaturated Fat

PASTA WITH BROCCOLI RABE

This is from Diabetes Self-Management and can be viewed online here.

Yield: 6 servings.

Ingredients

1/4 teaspoon salt

1 pound broccoli rabe*, stems trimmed

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 pound ziti pasta

2 tomatoes, seeded and chopped

Directions

Bring large pot of water to boil. Add salt and broccoli rabe. Cook until broccoli is tender-crisp and still bright green, about 5 minutes. Remove broccoli from pot, leaving cooking water in pot. Rinse broccoli quickly under cold, running water or dunk in ice-water bath. Set aside.

Heat oil in large, deep skillet over medium heat. Add garlic and red pepper and cook just until garlic begins to sizzle, about 1 minute. Turn off heat.

Bring pot with broccoli cooking water to boil. Add pasta and cook until just tender. Drain pasta, reserving 1 cup of cooking water.

Chop broccoli into 1-inch pieces. Add broccoli to skillet holding oil, garlic, and red pepper mixture. Cook mixture over medium heat until hot. Add pasta and tomatoes to skillet with broccoli mixture. Toss together, adding pasta water as needed to keep dish moist.

*Note: Broccoli rabe, also called rapini, has 6- to 9-inch stalks with clusters of tiny, broccoli-like buds. It has a stronger, slightly bitter flavor. Broccoli can be substituted for a milder flavor

Nutrition Facts Per Serving: Calories: 379 calories, Carbohydrates: 60 g, Protein: 11 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 111 mg, Fiber: 2 g

Exchanges per serving: 4 Bread/Starch, 2 Fat.

COCONUT CUSTARD PIE

This recipe begins, “A baked custard pie with less carbs and calories.”

Recipe Yield: Serves: 8

View online: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie

Print version: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie/print/

Ingredients

Pastry for single-crust 9 inch pie

4 eggs

2 cups 2% milk

1 cup Equal Spoonful or Granulated*

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 cup toasted flaked coconut

1 teaspoon coconut extract (optional**)

* May substitute 24 packets Equal sweetener

** For added coconut flavor use the optional coconut extract.

Directions

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.

Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.

Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean.

Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.

Nutritional Information Per Serving: Calories: 194; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg; Protein: 6 g; Carbohydrates: 19 g

Diabetic Exchanges: 1/2 milk, 1/2 starch, 2 fat

TURKEY STROGANOFF

Recipe Yield: 4 Servings

Source: Light and Easy Diabetes Cuisine

Book Title: Light and Easy Diabetes Cuisine

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/turkey-stroganoff.

Ingredients

1 pound ground lean turkey

1 teaspoon vegetable oil

1 small onion, chopped

2 garlic cloves, minced

1/2 pound fresh mushrooms, sliced

2 tablespoons arrowroot

3/4 cup Chicken Broth

3/4 cup white wine

Pinch red (cayenne) pepper

1 teaspoon poppy seeds

1 cup plain low-fat yogurt

Directions

In a large non-stick skillet, brown the turkey, about 10 minutes. Drain, remove from pan and keep warm.

Heat oil in skillet and cook onion and garlic until softened. Add mushrooms and cook until soft. Stir in arrowroot, broth, and wine and bring to a simmer.

Stir until sauce thickens. Add salt, pepper and poppy seeds. Return turkey to skillet and simmer, stirring, about 5 minutes. Remove from heat; stir in yogurt.

Nutritional Information Per Serving: Calories: 320; Fat: 17 g; Sodium: 241 mg; Cholesterol: 65 mg; Protein: 24 g; Carbohydrates: 12 g

Diabetic Exchanges: 3 Meat, 2 Vegetable

MINI MEATBALL APPETIZERS WITH APRICOT DIP

Recipe Yield: Yield: 36 mini meatballs, 1 per serving

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/mini-meatball-appetizers-with-apricot-dip

Ingredients

1 pound Ground Beef (96% lean)

1/4 cup seasoned dry bread crumbs

2 egg whites or 1 egg, beaten

2 tablespoons water

1/4 teaspoon salt

1/8 teaspoon pepper

Dip:

3/4 cup apricot preserves

3/4 cup barbecue sauce

2 tablespoons Dijon-style mustard

Directions

Heat oven to 400F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 15 to 17 minutes.

Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.

Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).

To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.

Nutritional Information Per Serving: Calories: 45; Fat: 1 g; Fiber: 0.1 g; Sodium: 126 mg; Cholesterol: 7 mg; Protein: 3 g; Carbohydrates: 7 g

Pasta Party!

If you like pasta as much as I do, you'll probably find something in today's post that gets your attention. Will it be the Million-Dollar Manicotti? Perhaps the Easy Tuna Carbonara? Whichever recipe grabs your attention, be sure to enjoy!

VEGETABALE SPAGHETTI

This comes from Makinze Gore at Delish. It begins, “Vegetable spaghetti is the perfect way to use up leftover veggies. Use whatever you have on hand, don't feel married to these specific ones. They are just a good starting point.”

Yields: 6 servings; Prep Time: 10 minutes; Total Time: 30 minutes

To view this online, click here.

Ingredients

1 lb. spaghetti

1 tbsp. extra-virgin olive oil

2 garlic cloves, minced

2 zucchini, sliced

1 carrot, chopped

1 red onion, thinly sliced

1 tbsp. tomato paste

1 (28-oz.) can diced tomatoes

1 tsp. Italian seasoning

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

Sliced basil, for garnish

Freshly grated Parmesan, for garnish

Directions

In a large pot of boiling water, cook spaghetti according to package directions. Reserve 1 cup pasta water then drain spaghetti.

In a large skillet over medium heat, heat oil then add garlic and cook until fragrant, 1 minute. Add zucchini, carrot, and red onion and cook until soft, 7 minutes. Stir in tomato paste then add diced tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper, simmer 10 minutes.

Add spaghetti to skillet and 1/2 cup of reserved pasta water and toss to combine. Add more pasta water as necessary to bring sauce together.

Garnish with basil and Parmesan to serve.

EASY TUNA CARBONARA

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This recipe for Tuna Carbonara is ready to eat in about 20 minutes, start to finish. It uses ingredients you most likely have on hand in your pantry, fridge, and freezer, so it's a great choice to make when you haven't been to the store for a while or if you're stranded due to weather or illness.

“You can substitute leftover cooked tuna, or salmon for that matter, for the canned tuna in this recipe or use canned salmon or canned chicken if you'd like. The whole point of a recipe like this is to use what you have in the house. If you don't have bell peppers, use sliced mushrooms or some sliced zucchini, grated carrots, or yellow summer squash. If you don't have pasta, linguine or fettuccine will do just fine. The only things you really need for this recipe are some kind of pasta, bacon, eggs, cream, tuna, and Parmesan or Romano cheese.”

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

1 8-ounce package spaghetti pasta

4 slices bacon

4 eggs (beaten)

3 tablespoons heavy cream

2 tablespoons butter (melted)

1 tablespoon olive oil

1 red bell pepper (cut into strips)

3 cloves minced garlic

1 onion (chopped)

1 6-ounce can white tuna (drained)

1 cup Parmesan cheese (grated)

1/4 cup parsley (chopped)

Directions

Bring a large of salted water to a boil. Cook the pasta according to the package directions until just al dente, or "to the tooth." When the pasta is al dente, remove about 1/2 cup of the pasta cooking water and set aside.

Cook bacon until crisp in a large saucepan over medium heat; drain on paper towels, crumble, and set aside. Drain off all but 1 tablespoon fat from the pan.

Beat the eggs in a large bowl and add cream; beat again.

In the saucepan you used to cook the bacon, add butter and oil and melt together over medium heat. Sauté the bell pepper, garlic, and onion in the fat until tender.

Drain the pasta and add immediately to the pan with the peppers.

Add the tuna and cook, stirring, until heated through.

Add the egg mixture to pan. Cook and stir, lifting pasta with tongs to allow the sauce to coat the pasta thoroughly.

Stir in the cheese, reserved bacon, and parsley, and serve immediately.

GARDEN PATCH SPAGHETTI & MEATBALLS

This comes from FamilyTime, and begins, “Enhance a favored meal with some extra nutritional boost - veggies almost hidden from view but a delicious addition.”

Serves: 4 servings; Prep Time: 15 minutes; Cook Time: 25 minutes

To view this online, click here.

Ingredients

1 pound ground beef

1/2 cup seasoned dry bread crumbs

1 egg

1 tablespoon vegetable oil

1 jar (25 ounces) Prego® Marinara Italian Sauce

2 cups frozen peas and carrots

1 package (16 ounces) spaghetti, cooked and drained (about 8 cups)

Grated Parmesan cheese

Directions

Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1 1/2-inch) meatballs.

Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.

Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.

Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.

SCOTTO CHEESE LASAGNA

This is from FamilyTime, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”

Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes

To view this online, click here.

Ingredients

1 container (32 ounces) ricotta cheese

2 eggs, beaten

Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce

12 lasagna noodle, cooked and drained

1 1/2 pounds mozzarella cheese, thinly sliced

2 cups grated parmesan cheese

1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf

Directions

Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.

Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.

Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.

Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.

Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

MILLION-DOLLAR MANICOTTI

This is from tbsp. (Tablespoon), and begins, “Cream cheese in the ricotta filling and a splash of cream in the sauce give this classic Italian baked pasta an added richness.”

Prep: 1 hr 5 min; Total: 1 hr 55 min; Servings: 7

View this online here.

Ingredients

1 box (8 oz) manicotti shells (14 shells)

3 cups shredded mozzarella cheese (12 oz)

1 container (15 oz) ricotta cheese

1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed, drained, squeezed dry

4 oz cream cheese, softened

1/4 cup shredded Parmesan cheese

1/4 teaspoon crushed red pepper flakes

2 cloves garlic, finely chopped

1 egg, slightly beaten

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

1 lb ground beef

1/4 cup heavy whipping cream

Directions

Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.

In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, spinach, cream cheese, Parmesan cheese, pepper flakes, garlic and egg.

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in bottom of baking dish. Spoon ricotta mixture into manicotti; place in dish.

Heat 10-inch skillet over medium heat. Add beef, and cook 5 to 7 minutes or until browned; drain. Stir in remaining pasta sauce and whipping cream. Spoon mixture over filled manicotti. Sprinkle remaining 1 cup mozzarella cheese on top.

Cover tightly with foil; bake 28 to 33 minutes or until sauce is bubbling. Uncover; bake 12 to 15 minutes longer or until edges of pan are bubbling.

To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled manicotti. Cool sauce completely, covered, 30 to 40 minutes in refrigerator before assembling manicotti. Assemble manicotti in dish, and cover with another layer of plastic wrap. Freeze unbaked manicotti about 8 hours or until completely frozen. Transfer frozen manicotti to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months.

To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw completely in refrigerator, up to 48 hours. Heat oven to 375°F. Bake 48 to 55 minutes or until sauce is bubbling; remove foil, and bake 12 to 15 minutes or until bubbly (165°F in center). Let stand 5 to 10 minutes before cutting and serving.

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”

Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.

To view this online, click here.

Ingredients

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

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

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

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

Directions

Preheat oven to 350 degree F.

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

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

For Freeze Ahead:

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

Preheat oven to 350° F.

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

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include BBQ Chicken Burgers with Slaw and Strawberry Fool. Enjoy!

SZECHUAN PEANUT CHICKEN

This is from FamilyTime, and begins, “Pace® Picante Sauce provides the flavor punch to this peanut sauce seasoned with soy, ginger and garlic. Stir-fried chicken and spaghetti are tossed with this Szechuan-inspired sauce for an out-of-the-ordinary dinner dish.”

Serves: 4 servings (2 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 pound skinless, boneless chicken breast, cut into strips

2 tablespoons soy sauce

1 teaspoon ground ginger or 1 tablespoon minced fresh ginger root

1/8 teaspoon garlic powder or 1 small clove garlic, minced

1 tablespoon Vegetable Oil

1/2 cup Pace® Picante Sauce

2 tablespoons creamy peanut butter

3 green onion, thickly sliced (about 3/4 cup)

1/2 of a 16-ounce package thin spaghetti, cooked and drained (about 4 cups)

green onion, thickly sliced

Directions

Stir the chicken, soy, ginger and garlic in a medium bowl.

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken mixture and stir-fry until it's well browned and cooked through. Remove the chicken mixture from the skillet and set it aside.

Stir the picante sauce, peanut butter and onions in the skillet. Return the chicken mixture to the skillet and heat until it's hot and bubbling. Serve over the spaghetti. Sprinkle with additional onions.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

ITALIAN MAC & CHEESE

This recipe, from Delish, begins, “This is our new Italian dreamboat.”

Yields: 4; Prep Time: 15 minutes; Total Time: 35 minutes

To view this online, click here.

Ingredients

1 lb. Italian sausage

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

10 oz. shells

16 oz. marinara or tomato sauce

4 c. low-sodium chicken broth

1/2 c. half-and-half or heavy cream

1 c. shredded mozzarella

Freshly chopped parsley, for garnish

Directions

In a large skillet over medium heat, brown sausage until golden.

Add onion, garlic and bell pepper and cook until soft, 5 minutes.

Add shells and stir until coated in sausage and peppers, then pour over marinara and chicken broth. Simmer until shells are al dente and almost all of the liquid is absorbed, 20 minutes.

Stir in half-and-half and mozzarella. Garnish with parsley and serve.

STRAWBERRY FOOL

This comes from Mark Bittman in The New York Times cooking e-newsletter. The recipe begins, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.”

Yield: 4 servings; Time: 30 minutes

The recipe was featured in “THE MINIMALIST; A Fruit Fool: It's Sublime” and can be viewed online here.

Ingredients

1 pint strawberries

1/2 cup sugar, or to taste

1 cup heavy cream

1 teaspoon vanilla extract, optional

Preparation

Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.

Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.

Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

BBQ CHICKEN BURGERS WITH SLAW

This is from Rachael Ray of The Food Network show 30 Minute Meals.

Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

1 tablespoon butter, cut into pieces

1 small red onion, 1/2 finely chopped, 1/2 thinly sliced

2 cloves garlic, finely chopped

2 tablespoons tomato paste

1 teaspoon sugar

1 tablespoon Worcestershire sauce, eyeball it

1 tablespoon hot sauce, eyeball it

1 1/4 pounds ground chicken

1 tablespoons grill seasoning (recommended: McCormick brand) a palm full

3 tablespoons extra-virgin olive oil, divided

2 tablespoons honey, eyeball it

1 lemon, juiced

3 rounded tablespoons sweet pickle relish

2 cups shredded cabbage mix

Salt and pepper

4 cornmeal Kaiser rolls, split

Directions

In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

Serve burgers on bun bottoms topped with slaw and bun tops.

THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME

This is from Darlene Schmidt on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.

“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.

“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.

“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

1/4 cup shallots (finely chopped, or purple onion)

5 to 6 cloves garlic (minced or finely chopped)

1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)

1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)

1 medium-size carrot (sliced)

5 to 6 shiitake mushrooms (sliced or left in halves or quarters)

Optional: 1 small head cauliflower (cut into florets)

1 small head broccoli (cut into florets)

1 red bell pepper (sliced into strips)

2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)

1 handful fresh Thai basil (chopped)

For the Stir-Fry Sauce

2/3 cup coconut milk

2 1/2 tablespoons soy sauce

1 tablespoon fresh lime juice

1/3 to 1/2 teaspoons dried crushed chili flakes

2 1/2 teaspoons brown sugar

Directions

Make the Stir-Fry Sauce

In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.

Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).

Stir-Fry the Dish

Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.

Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.

Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).

Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.

Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.

Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.

Main Course Variation

Use this sauce to make a main course dish by adding cooked chicken or shrimp, or tofu/cashews if vegetarian/vegan.

If using raw chicken or raw shrimp, combine with 3 tablespoons of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallots, garlic, galangal, and chili.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Saucy & Sticky Sweet Potato Tacos with Creamy Avocado Cilantro Sauce and Chicken-Watermelon Tacos. (Do I have your attention now?) Enjoy!

SRIRACHA BEEF 3 TOPPING TACOS

This yummy recipe, from Old El Paso, begins, “This 3 topping taco doubles down on Sriracha sauce – in the beef and on the taco – to deliver a zippy, easy beef taco.”

Total Time: 25 minutes; Prep Time: 25 minutes; 10 Servings; 7 Ingredients

To view this online, go to https://www.oldelpaso.com/recipes/sriracha-beef-3-topping-tacos.

Ingredients

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ original taco seasoning mix

2/3 cup water

1/4 cup Sriracha sauce

10 Old El Paso™ Stand 'N Stuff™ taco shells

1 cup shredded Cheddar cheese (4 oz)

1 avocado, pitted, peeled and diced (1 cup)

Instructions

In 10-inch nonstick skillet, cook beef over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water and 2 tablespoon of the Sriracha sauce. Heat to boiling; reduce heat, and simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.

Heat shells as directed on package. Divide beef mixture among shells; top with cheese, avocado and remaining Sriracha sauce.

Expert Tips

To dice the avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.

Want more than 3 toppings? Add diced tomato, sour cream and cilantro to this taco.

SAUCY & STICKY SWEET POTATO TACOS WITH CREAMY AVOCADO CILANTRO SAUCE

This comes from Laura, whose site, The First Mess, is absolutely wonderful. I highly recommend checking it out! Go ahead, I’ll wait…

This recipe serves 3 - 4, and can be found at http://thefirstmess.com/2018/04/11/sticky-sweet-potato-tacos-vegan-recipe/.

Headnote: Laura wrote, “I like to get the sweet potato shreds as long as possible, so I grate it with the long side of the vegetable striking the large holes of the box grater.

“You could use fresh or pickled jalapeno in the avocado cilantro sauce! I’ve tried the sauce with both.

“You could use collard leaves instead of tortillas for a grain-free option. As a bonus, they tend to hold a lot more filling than a standard tortilla :)

“If you want to save some time by using a jarred BBQ sauce, you’ll need a scant cup of it for this recipe.”

Date BBQ Sauce Ingredients

1/2 cup pitted Medjool dates

1/2 cup balsamic vinegar

2 tablespoons fresh lime juice (from 1 lime)

2 teaspoons gluten-free tamari

2 teaspoons tomato paste

1 teaspoon grainy mustard

1 teaspoon onion powder

1 teaspoon garlic powder

sea salt & ground black pepper, to taste

water to thin

Creamy Avocado Cilantro Sauce Ingredients

1 medium, ripe avocado

1/2 cup fresh cilantro

2 cloves of garlic

2 tablespoons tahini

1/4 cup fresh lime juice (from 2 limes)

1 small jalapeno, seeded & diced

1/2 cup filtered water

sea salt & ground black pepper, to taste

For the Tacos

1 teaspoon heat-tolerant oil, such as avocado

1 shallot, fine dice

1 medium sweet potato (about 550-600 grams), peeled & grated on the large holes of a box grater

sea salt & ground black pepper, to taste

corn tortillas, warmed (or collard leaves, see headnote)

3 cups shredded cabbage

Make the date BBQ sauce. In a medium saucepan, combine the dates, balsamic vinegar, lime juice, tamari, tomato paste, mustard, onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil and then simmer until dates are soft, about 3 minutes. Transfer mixture to an upright blender and blend on high until smooth, adding water by the tablespoon if necessary. Scrape the date BBQ sauce into a small bowl and set aside. Rinse the blender pitcher.

Make the creamy avocado cilantro sauce. Peel and pit the avocado. Back in the upright blender, combine the avocado, cilantro, garlic, tahini, lime juice, jalapeno, water, salt, and pepper. Blend the mixture on high until completely smooth, adding more water by the tablespoon if necessary. Scrape the avocado cilantro sauce into a separate container and refrigerate until ready to use.

Make the filling. Heat the oil in a large skillet over medium heat. Add the shallot to the skillet and saute until slightly softened and translucent, about 3 minutes. Add the grated sweet potatoes and stir. Season the filling with salt and pepper. Keep stirring until sweet potato shreds start softening and collapsing into each other, about 4 minutes. Add a splash of water if you notice some sticking.

Once sweet potato shreds are soft, add the date BBQ sauce to the skillet and stir to combine. The filling should look quite saucy at this point. If it seems dry, add another splash of water. Keep stirring until the filling is saucy, sticking to the sweet potatoes, and piping hot, about 3-4 minutes.

Divide the sweet potato filling among the warm tortillas. Top each sticky sweet potato taco with shredded cabbage and plenty of the avocado cilantro sauce. Serve tacos with extra lime wedges if you like.

TACO ZUCCHINI LASAGNA

This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”

Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 tsp. ground cumin

1 tsp. chili powder

kosher salt

Freshly ground black pepper

1 lb. ground beef

3/4 c. ricotta

1/2 c. sour cream, plus more for drizzling

1 large egg

1/3 c. salsa

3 large zucchini, thinly sliced lengthwise

2 c. shredded Cheddar

2 c. Shredded Monterey Jack

Fresh cilantro, for garnish

Directions

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.

In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.

In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.

Bake until noodles are tender and cheese is bubbly, 25 minutes.

Drizzle with sour cream, garnish with cilantro, and serve.

CHICKEN-WATERMELON TACOS

This yumminess is from the Food Network Kitchen.

Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

4 tomatillos, husked and rinsed

1 large jalapeno pepper

1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced)

2 tablespoons extra-virgin olive oil

3 cups shredded rotisserie chicken (skin removed)

Juice of 2 limes, plus wedges for serving

Kosher salt

2 cups chopped watermelon

1 1/2 cups fresh cilantro

3/4 cup crumbled Cotija cheese (about 3 ounces)

Freshly ground pepper

12 corn tortillas

1 avocado, chopped

Directions

Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.

Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.

Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.

SUPERSTUFFED STEAK SOFT TACO

This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”

Serves one.

View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.

Ingredients

4 ounces top round steak

1 eight-inch-diameter low-carb flour tortilla

1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning

1/8 teaspoon garlic powder

Pinch of salt, or to taste

Olive-oil spray

2/3 cup finely shredded romaine lettuce

1/4 cup chopped tomato

1 ounce shredded Cabot's 75% light cheddar cheese

1 tablespoon red taco sauce

2 tablespoons fresh cilantro

Directions

Preheat the oven to 400°F.

Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.

Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.

Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.

Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.

Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.

The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE

This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.

This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.

Ingredients

1 tablespoon canola or grape seed oil

1 teaspoon medium-hot chili powder (more to taste)

1 teaspoon ground lightly toasted cumin seeds (more to taste)

2 cans black beans, with liquid

Salt to taste

8 corn tortillas

1 cup fresh or bottled salsa

3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled

2 cups shredded cabbage

Preparation

Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.

Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

Tip

Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Sweet and Sour Chicken and Orange Ricotta Bars. Enjoy!

ORANGE CHICKEN STIR-FRY

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.

“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!

“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.

“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.

“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.

“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”

Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.

Add the chicken to the wok.

Stir fry until the chicken is cooked through, about 3-4 minutes.

Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.

Stir fry for 2-4 minutes until the sauce thickens.

Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

VANILLA BEAN ICE CREAM

This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.

Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.

Bring mixture to a simmer over medium heat and simmer for 5 minutes.

Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.

Cool completely and process in an ice cream maker according to manufacturer’s instructions.

Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.

SWEET AND SOUR CHICKEN

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”

Yield: Serves 4 (serving size: 1 cup)

To view this online, click here.

Ingredients

2 large egg whites

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons unsalted ketchup

1/4 cup water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons lower-sodium soy sauce

2 tablespoons canola oil, divided

1 red bell pepper, cut into 1-inch pieces

1 1/2 cups fresh pineapple chunks

2 teaspoons grated fresh ginger

3 green onions, cut into 1-inch pieces

Directions

Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.

Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

ORANGE RICOTTA BARS

This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.

Makes about 12 bars.

To view this online, click here.

5 tablespoons unsalted butter

8 ounces ricotta cheese

1/2 cup granulated sugar

Zest from 1 orange (save a pinch for the glaze)

Juice from half of that orange

2 large eggs

1 teaspoon vanilla or almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 tablespoons milk

Pinch of orange zest

1 cup confectioners' sugar, more if needed

1 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish

Orange slices, for garnish

Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.

Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.

Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.

Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.

Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.

When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.

Meatless Monday

Time for another Meatless Monday. Here are six vegetarian recipes to help you through the day, including Rhubarb-Strawberry Refrigerator Cake and Slow-Cooker Vegetarian Minestrone. Enjoy!

POTATO GNOCCHI

This comes from the January/February 2013 issue of Vegetarian Times, page 38. It starts off, “The secret to fluffy, tender gnocchi is to make the dough while the mashed potatoes are hot, add just enough liquid to hold it together, and work it as little as possible.

To freeze: place cooked gnocchi on a parchment-lined baking sheet in the freezer, freeze until gnocchi are hard, and transfer to resealable plastic bags.

To reheat: add frozen gnocchi to boiling water, and cook 2 to 3 minutes, or until heated through. Serve with your favorite pasta sauce and cheese.” Serves 6 (makes about 100 gnocchi)

To view this online, click here.

2 1/2 lb. russet or Idaho potatoes

1/2 tsp. salt

1 large egg, lightly beaten

3/4 cup potato starch

Preheat oven to 350°F. Prick potatoes all over with fork, and bake 45 minutes to 1 hour, or until soft to touch. Slice open, and let cool 10 minutes.

Scoop out potato flesh (it will still be hot); reserve skins for another use. Mash potato flesh in bowl or put through potato ricer. Stir in salt, then egg with fork. Stir in potato starch until dough comes together and no longer sticks to fork or your hands.

Scoop out 1/2 cup dough, and roll into 3/4-inch-thick rope on work surface dusted with potato starch. Cut rope into 3/4-inch pieces. Set back of fork atop 1 gnocchi, and use fork to roll gnocchi toward you, making light indentations with fork tines. Transfer to parchment-lined baking sheet.

Bring pot of salted water to a boil. Add gnocchi, and cook 2 minutes, or until gnocchi float to top. Drain, and serve.

nutritional information Per Serving (about 16 gnocchi): Calories: 207; Protein: 4 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 47 g; Cholesterol: 31 mg; Sodium: 213 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free

CURRIED CHICK PEAS AND TOMATOES

This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, “Going meatless once in a while is good for our bodies, and a great way to eat cheaply. This curried chick peas and tomatoes recipe is super-fast and super-flavorful, thanks to the curry spices and especially the fresh ginger. Enjoy this healthy curried chick peas and tomatoes dish over microwaveable whole-grain rice.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves 6.

To view this online, click here.

Ingredients

2 tsp canola oil

2 garlic cloves, finely chopped

1 medium onion, chopped

1 inch fresh ginger, finely chopped

1 tbsp curry powder

1 28-ounce can crushed tomatoes

2 15-ounce cans reduced-sodium chick peas, drained and rinsed

1/4 cup chopped fresh parsley

Preparation

Heat oil on medium heat in large skillet.

Add garlic, onion and ginger. Cook for 2-3 minutes, until onion softens.

Stir in curry powder and cook for 1 minute.

Add tomatoes and chick peas, and simmer for 10 minutes.

Stir in parsley, then serve.

Per Serving: Calories 252, Calories from Fat 53, Total Fat 3.6g (sat 0.4g), Cholesterol 0mg, Sodium 601mg, Carbohydrate 49.1g, Fiber 9.6g, Protein 9.7g

HOMEMADE APRICOT SALSA WITH BEANS

This comes from from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Try this homemade apricot salsa for a unique twist on the usual homemade salsa recipes. This easy apricot salsa recipe uses dried apricots and baked beans instead of tomatoes, but also combines the traditional Mexican salsa flavors of fresh chopped cilantro, lime, and jalapeno peppers. Perfect for summer.

"This vegetarian and vegan homemade apricot salsa recipe is courtesy of Bush's® Beans."

To view this recipe online, click here.

Ingredients

2 28 ounce cans vegetarian baked beans

1 cup dried apricots, chopped

2 2.25 cans sliced black olives, drained

2 10 ounce packages frozen corn, thawed

1 cup chopped red bell pepper

1 cup chopped fresh cilantro or parsley

1/2 cup green onions, chopped

1/2 cup lime juice

1 tbsp jalapeno peppers, chopped

1 tsp cumin

tortilla chips

Preparation

Combine all ingredients, except tortilla chips; mix well. Refrigerate, covered, two to three hours to allow flavors to blend. Stir before serving with tortilla chips.

MEATLESS RICE CASSEROLE WITH BEANS

This is also from Jolinda Hackett, who writes, "A vegetarian rice casserole with beans. This easy rice casserole recipe is a great way to use up any leftover rice you might have on hand. Vegetarian rice and beans casserole can also be prepared super quick if you have all the ingredients on hand. Just open up a can of baked beans, add a few spices and bake! Recipe courtesy of Bush's® Beans."

To view this online, click here.

Ingredients

1 28 ounce can vegetarian baked beans

1 1/2 cups cooked rice

1/2 cup chopped red onion

1/2 cup shredded carrot

1/2 cup thinly sliced celery

1/4 teaspoon ground cinnamon

1/4 teaspoon garlic powder

1/8 teaspoon ground ginger

Preparation

Combine all ingredients including vegetarian baked beans in a lightly greased 2-quart casserole. Bake at 350 for 35 to 40 minutes or until bubbly.

SLOW-COOKER VEGETARIAN MINESTRONE

This recipe begins, “With a few simple steps and time in the slow cooker, you'll have this delicious and nutritious minestrone soup ready to serve.”

This is from Diabetic Connect

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/6654-vegetarian-minestrone-slow-cooker

Ingredients

6 cups vegetable broth

1 28-ounce can crushed tomatoes

1 15-ounce can kidney beans, drained

1 large onion, chopped

2 ribs celery, diced

2 large carrots, diced

1 cup green beans

1 small zucchini

3 cloves garlic, minced

1 tablespoon minced fresh parsley

1 1/2 teaspoons dried oregano

1 teaspoon salt

3/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

1/2 cup elbow macaroni

4 cups chopped fresh spinach

1/4 cup finely grated Parmesan cheese, or more to taste

Directions

Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.

Cook on Low for 6 to 8 hours.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.

Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Nutritional Facts: Servings: 8; Calories: 138; Carbohydrates: 25.2 g; Saturated Fat: 0.5 g; Protein: 6.9 g; Sodium: 941 mg; Dietary Fiber: 6.5 g

RHUBARB-STRAWBERRY REFRIGERATOR CAKE

My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).

One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.

This recipe can be found in my e-cookbook Off the Wall Cooking.

6 C rhubarb, cut in 1/2” pieces

1 tsp. vanilla

3 dozen lady fingers, split

1/2 C sugar

whole fresh strawberries

2 pks. (3 oz. each) strawberry gelatin

2 C heavy cream, whipped

Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3 1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.

Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1 1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.