It's Diabetic Thursday, time to check out how yummy diabetic recipes can be. Today's offerings include Spicy Buffalo-Style Meatballs and Blueberry Muffins. Enjoy!
BUTTERSCOTCH OATMEAL COOKIES
Yield: about 4 dozen cookies
Serving size: 1 cookie
Online: http://diabeticgourmet.com/recipes/html/1082.shtml
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package) Nestle Toll House Butter-scotch Flavored Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture.
Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 130; Protein: 1 g ; Fat: 7 g ; Sodium: 90 mg; Cholesterol: 20 mg ; Carbohydrates: 16 g
VEGETABLE AND BEAN SOUP
Yield: 6 servings
Online: http://diabeticgourmet.com/recipes/html/900.shtml
Source: The Everyday Low-Carb Slow Cooker Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/15.shtml
Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well.
Cover and cook on LOW for 8 hours.
Stir well before serving.
If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving: Calories: 210; Protein: 8 g; Fat: 9 g ; Sodium: 1020 mg; Cholesterol: 14 mg; Carbohydrates: 18 g; Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
CURRIED CHICKEN WITH APRICOTS
Makes 6 servings.
View Online: http://diabeticgourmet.com/recipes/html/988.shtml
Ingredients
6 chicken breast halves, skinned
6 ounces dried apricots, cut in half
1/4 cup raisins
1 cup orange juice
1 tablespoon light margarine, melted
2 tablespoons minced onion
1 clove garlic, minced
1-1/2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ginger
1 bay leaf, broken
1/4 cup skim milk
Directions
In small bowl, place apricots and raisins. Add orange juice and let sit 15 minutes, stirring occasionally.
In small dish, place margarine. Add onion, garlic, curry powder, cinnamon, chili powder, salt, ginger and bay leaf; stir to mix well.
In greased 2-quart shallow baking dish, arrange chicken in single layer. Spread spice mixture evenly over chicken. With slotted spoon, remove apricots and raisins from orange juice and arrange in dish with chicken. To orange juice, add skim milk; pour over chicken.
Cover and bake in 350F. oven about 1 hour, removing cover after 45 minutes and cooking uncovered for final 15 minutes.
If desired, garnish with red cherries and serve with rice.
Nutritional Information Per Serving: Calories: 230; Protein: 21 g; Fat: 5 g; Sodium: 300 mg; Cholesterol: 64 mg; Saturated Fat: 1 g; Carbohydrates: 26 g
BLUEBERRY MUFFINS
Blueberry-filled muffins that have a cake-like texture.
Yield: 12 muffins
Serving size: 1 muffin
View Online: http://diabeticgourmet.com/recipes/html/998.shtml
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup Splenda Essentials No Calorie Sweetener with Fiber, Granulated
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed
Directions
Place oven rack in top 1/3 of oven.
Preheat oven to 400F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
Sift together flour, baking powder and salt, set aside.
Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda Essentials Granulated Sweetener and honey, beating until light and fluffy. Add eggs one at a time, beating until blended after each addition. Stir in vanilla.
Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries.
Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 280 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g ; Sugars: 8 g ; Carbohydrates: 26 g
CRANBERRY SALAD
The recipe begins, “A great salad for the holidays, combining fresh or frozen cranberries, pineapple and chopped nuts in a sugar-free gelatin base. Plus, it has 58% fewer calories than the traditional recipe.”
Serves: 8
Photo and Print Version: http://diabeticgourmet.com/recipes/html/1031.shtml
Ingredients
2 cups fresh or frozen cranberries
1 cup water
1 cup Equal Spoonful or Granulated*
1 four-serving size cranberry or cherry sugar-free gelatin
1 cup boiling water
1 cup diced celery
1 can (7-1/4 ounces) crushed pineapple in juice, undrained
1/2 cup chopped walnuts
Directions
Bring cranberries and water to a boil. Remove from heat when cranberries have popped open. Stir in Equal. Set aside to cool.
Dissolve gelatin in 1 cup boiling water. Add cranberry sauce; mix thoroughly. Add celery, pineapple with juice and walnuts. Pour into a mold or bowl. Refrigerate several hours or overnight until firm.
Nutritional Information Per Serving: Calories: 82; Protein: 2 g; Fat: 5 g; Sodium: 32 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: 1/2 fruit, 1 fat
SPICY BUFFALO-STYLE MEATBALLS
Makes 32 appetizer servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/541.shtml
Ingredients
1 pound 95% lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks
Directions
Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.
Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.
Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.
Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.
Nutritional Information Per Serving: Calories: 33; Protein: 3 g; Fat: 2 g; Sodium: 78 mg; Cholesterol: 16 mg; Carbohydrates: 1 g
Thursday, June 13, 2019
Wednesday, June 12, 2019
Pasta Party
“Everything you see, I owe to spaghetti.” - La bella Sophia Loren, a walking advertisement for carbo loading.
Found in Loose Cannons: Devastating Dish from the World's Wildest Women, complied by Autumn Stephens, page 20.
Pasta is such a versatile food: you can add veggies and/or meat, top it with sauce, add it to a salad. Here are six delicious recipes to get you started, including One-Pan Spaghetti and Meatballs and Creamy Cheesy Macaroni. Enjoy!
PASTA WITH BROWN BUTTER AND PARMESAN
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.”
Yield: 4 servings; Time: 25 minutes.
To view this online, go to https://cooking.nytimes.com/recipes/1019980-pasta-with-brown-butter-and-parmesan.
Ingredients
Kosher salt
1 pound spaghetti, linguine or other long noodle
8 tablespoons unsalted butter
1 cup freshly grated Parmesan, plus more for serving
Freshly ground black pepper
Preparation
Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.
In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full 1/2 cup).
Serve with black pepper and more Parmesan on top.
PASTA ALLA NORMA
This recipe comes from Pure Wow, and begins, “If you’re taking a trip to Italy soon, that’s amazing. (We’re totally jealous.) But for the rest of us, this Sicilian dish from Catania is the next best thing. Presenting pasta alla Norma with eggplant, basil and pecorino cheese. Best of all, you can make four servings for less than $10. Salute!”
PREP: 20 MIN; COOK: 40 MIN; TOTAL: 1 HR; Makes: 4 servings
To view this online, go to https://www.purewow.com/recipes/pasta-alla-norma
Ingredients
4 tablespoons extra-virgin olive oil
1 large eggplant, sliced into 1-inch strips
Salt and freshly ground black pepper
1 sweet onion, thinly sliced
3 garlic cloves
One 28-ounce can crushed tomatoes
1 teaspoon red-pepper flakes
3/4 teaspoon dried oregano
1 pound bite-size dry pasta, like rigatoni
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup grated pecorino cheese
Directions
In a large sauté pan, heat the olive oil over medium heat. Add the eggplant in batches and cook on all sides until golden brown. Remove the eggplant from the pan and set aside on a large plate. Season with salt and pepper to taste.
Add the onion to the same pan and sauté until tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute more.
Stir in the tomatoes and bring to a simmer. Add the red-pepper flakes and oregano, and season with salt and pepper. Simmer 15 to 20 minutes, until the flavor of the sauce develops.
While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well.
Add the pasta and eggplant to the sauce; toss well to coat. Add the parsley, basil and pecorino, and toss well to combine. Serve immediately.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe also comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
HUNGARIAN CABBAGE WITH NOODLES
This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.
“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski orhałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski (without the accent on the "L" as in Polish).
“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.
Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings
To view this online, click here.
Ingredients
1 large head cabbage (cored and shredded)
1 large onion (chopped)
8 ounces butter (2 sticks)
Salt (to taste)
Freshly ground black pepper (to taste)
1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)
Directions
Gather the ingredients.
In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.
Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Serve and enjoy!
Recipe Variations
Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.
Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.
After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.
More Hungarian Noodle Recipes
Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.
Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.
More About Hungarian Noodles
Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.
Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.
Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.
When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.
No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
Found in Loose Cannons: Devastating Dish from the World's Wildest Women, complied by Autumn Stephens, page 20.
Pasta is such a versatile food: you can add veggies and/or meat, top it with sauce, add it to a salad. Here are six delicious recipes to get you started, including One-Pan Spaghetti and Meatballs and Creamy Cheesy Macaroni. Enjoy!
PASTA WITH BROWN BUTTER AND PARMESAN
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.”
Yield: 4 servings; Time: 25 minutes.
To view this online, go to https://cooking.nytimes.com/recipes/1019980-pasta-with-brown-butter-and-parmesan.
Ingredients
Kosher salt
1 pound spaghetti, linguine or other long noodle
8 tablespoons unsalted butter
1 cup freshly grated Parmesan, plus more for serving
Freshly ground black pepper
Preparation
Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.
In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full 1/2 cup).
Serve with black pepper and more Parmesan on top.
PASTA ALLA NORMA
This recipe comes from Pure Wow, and begins, “If you’re taking a trip to Italy soon, that’s amazing. (We’re totally jealous.) But for the rest of us, this Sicilian dish from Catania is the next best thing. Presenting pasta alla Norma with eggplant, basil and pecorino cheese. Best of all, you can make four servings for less than $10. Salute!”
PREP: 20 MIN; COOK: 40 MIN; TOTAL: 1 HR; Makes: 4 servings
To view this online, go to https://www.purewow.com/recipes/pasta-alla-norma
Ingredients
4 tablespoons extra-virgin olive oil
1 large eggplant, sliced into 1-inch strips
Salt and freshly ground black pepper
1 sweet onion, thinly sliced
3 garlic cloves
One 28-ounce can crushed tomatoes
1 teaspoon red-pepper flakes
3/4 teaspoon dried oregano
1 pound bite-size dry pasta, like rigatoni
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup grated pecorino cheese
Directions
In a large sauté pan, heat the olive oil over medium heat. Add the eggplant in batches and cook on all sides until golden brown. Remove the eggplant from the pan and set aside on a large plate. Season with salt and pepper to taste.
Add the onion to the same pan and sauté until tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute more.
Stir in the tomatoes and bring to a simmer. Add the red-pepper flakes and oregano, and season with salt and pepper. Simmer 15 to 20 minutes, until the flavor of the sauce develops.
While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well.
Add the pasta and eggplant to the sauce; toss well to coat. Add the parsley, basil and pecorino, and toss well to combine. Serve immediately.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe also comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
HUNGARIAN CABBAGE WITH NOODLES
This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.
“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or
“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.
Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings
To view this online, click here.
Ingredients
1 large head cabbage (cored and shredded)
1 large onion (chopped)
8 ounces butter (2 sticks)
Salt (to taste)
Freshly ground black pepper (to taste)
1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)
Directions
Gather the ingredients.
In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.
Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Serve and enjoy!
Recipe Variations
Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.
Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.
After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.
More Hungarian Noodle Recipes
Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.
Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.
More About Hungarian Noodles
Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.
Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.
Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.
When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.
No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
Tuesday, June 11, 2019
Brownies - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post is dedicated to that iconic treat, brownies. What could be better? They're chocolatey, cake-like (without being an entire cake), and easy to make. Who needs a mix when they're this easy? Check out Superfast Fudge Brownies (from The Working Stiff Cookbook) and Fudgy Zucchini Brownies. (I can hear at least one or two people exclaiming what??? to that one.) Enjoy!
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." While I eat veggie burgers, rather than the meat version, I agree! These brownies are quick, easy, and yummy!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
LAYERS OF LOVE CHOCOLATE BROWNIES
This is from FamilyTime, and begins, “Love will follow you after you try this recipe....At least chocolate-lovers will follow you!”
Serves: 16 brownies; Prep Time: 10 minutes; Cook Time: 35 minutes
View this online here.
Ingredients
3/4 cup all-purpose flour
3/4 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup pecans, chopped
3/4 cup NESTLÉ ® TOLL HOUSE ® Premier White Morsels
1/2 cup caramel ice cream topping
3/4 cup NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 350° F. Grease 8-inch-square baking pan.
Combine cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." While I eat veggie burgers, rather than the meat version, I agree! These brownies are quick, easy, and yummy!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
LAYERS OF LOVE CHOCOLATE BROWNIES
This is from FamilyTime, and begins, “Love will follow you after you try this recipe....At least chocolate-lovers will follow you!”
Serves: 16 brownies; Prep Time: 10 minutes; Cook Time: 35 minutes
View this online here.
Ingredients
3/4 cup all-purpose flour
3/4 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup pecans, chopped
3/4 cup NESTLÉ ® TOLL HOUSE ® Premier White Morsels
1/2 cup caramel ice cream topping
3/4 cup NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 350° F. Grease 8-inch-square baking pan.
Combine cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
Taco Tuesday
It's time for another iconic Taco Tuesday. Today's offerings include Salsa-Guava Pot Roast Tacos and Shrimp, Tomato, Corn, and Avocado Tacos. (Doesn't that just get your attention?) Enjoy!
MOCHA DESSERT TACOS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “These blueberry-pancake taco shells are made from whole wheat flour for extra heart-healthy magnesium (a mineral the typical American diet falls short on).”
Serves: 6; Prep Time: 5 minutes; Total Times: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
4 oz dark chocolate, finely chopped
1 tsp instant espresso powder or coffee granules
2 medium bananas
3 large eggs
1 c blueberries
1/2 c whole wheat flour
2 tsp whole milk
1/2 tsp baking powder
1/4 tsp kosher salt
2 tsp canola oil
2 c berries (such as blueberries and raspberries)
Directions
Microwave chocolate in 15-second bursts in microwave-safe bowl, stirring intermittently, until melted. Stir in espresso powder until smooth.
Puree bananas, eggs, blueberries, flour, milk, baking powder, and salt in blender until smooth.
Heat 1 tsp oil in large nonstick skillet over medium. Dollop 1/4 cup batter into skillet (spread slightly) and cook until top is set, 2 to 3 minutes; flip and cook until golden on bottom, 2 minutes more. Repeat with remaining batter, adding remaining oil as needed.
Fold each pancake and fill with berries. Drizzle with chocolate-coffee sauce.
Per serving: 260 calories, 7 g protein, 36 g carb, 7 g fiber, 18 g sugars (9 g added sugars), 11 g fat, 4.5 g sat fat, 94 mg cholesterol, 163 mg sodium
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
QUINOA TACO MEAT
This comes from Wendy Polisi’s website, which is full of wonderful recipes. You really should check it out. Go ahead, I’ll wait…
Anyway, Wendy wrote, “Think vegetarian tacos mean sacrificing on taste? Think again! This Quinoa Taco Meat is so delicious that even meat eaters will love it! It is the best vegetarian taco meat substitute I have found.”
Prep Time: 15 mins; Cook Time: 15 mins; Total Time: 30 mins
To view this yummy taco recipe on Wendy’s site, click here.
Ingredients
1 teaspoon coconut oil
1 onion chopped fine
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon chipotle chili powder
1 teaspoon salt
3 tablespoons tomato paste
1 package Beyond Meat crumbles
1 1/2 cups cooked quinoa
3/4 cup vegetable broth
1 tablespoon apple cider vinegar
8 organic taco shells
i>For serving: lettuce tomatoes, avocado or guacamole, sour cream or Greek yogurt (dairy or non-dairy)
Instructions
Heat coconut oil in a large skillet over medium heat. Add onion, and cook until tender, about 8 to 10 minutes. Add garlic, chili powder, coriander, cumin, chipotle chili powder and salt and cook for one minute longer. Add tomato paste and stir for 1 minute. Add beyond meat crumbles and quinoa and cook for two minutes. Add in broth and apple cider vinegar. Cook for 5 to 7 minutes, until the liquid has partially cooked off.
Heat taco shells according to package directions and serve with lettuce, tomatoes, avocado or guacamole and sour cream or Greek yogurt.
TACO CASSEROLE
This comes from Kraft Recipes, and begins, “Give your friends and family something to taco about with this quick and easy Taco Casserole recipe. Make this yummy Taco Casserole in under one hour.”
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.
To view this online, click here.
Ingredients
1 lb. lean ground beef
2 green onions, sliced
1 clove garlic, minced
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 can (4.5 oz.) chopped green chiles, undrained
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 350°F.
Cook meat, onions, garlic and taco seasoning mix in large skillet sprayed with cooking spray on medium heat 10 min. or until meat is done, stirring frequently. Remove from heat.
Drain beans, reserving 1/4 cup of the liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chiles; mix well.
Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.
Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
Kitchen Tips
Tip 1
Serving Suggestion
Serve topped with guacamole, BREAKSTONE'S or KNUDSEN Sour Cream, and/or additional sliced green onions.
Tip 2
Make Ahead
This delicious casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time as necessary until casserole is hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
TACO CHILI
This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.
Ingredients
2 cups soy crumbles
1/2 cup canned soybeans
15-oz. can corn, drained
2 (28-oz.) cans diced tomatoes
30-oz. can chili beans
1 medium onion, diced
1 medium green bell pepper, diced
2 pkgs. taco seasoning
1 1/2 tsp. chili powder
Preparation
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.
Serve with low-fat shredded cheese and tortilla chips.
SHRIMP, TOMATO, CORN AND AVOCADO TACOS
This recipe is from Alex Guarnaschelli on the TODAY Show website, and begins, “While I always consider flavor the most important thing, texture in a good taco can be almost as critical. Avocado is almost always a must and I love shrimp as a companion. It's simply a matter of finding the balance of ingredients you like best.
“Technique tip: The best-tasting tacos are ones that have a mix of all the different flavors in the fillings in each bite. If you like spicy, add a dash of hot sauce or slivers of fresh jalapeño.
“Swap options: Make a vegetarian version of this taco by leaving out the shrimp. Or sub in roasted (sliced) steak or chicken in place of the shrimp. Don't like cilantro? Simply omit.”
Servings: 6-8
To view this online, go to https://www.today.com/recipes/shrimp-tomato-corn-avocado-tacos-recipe-t149013.
Ingredients
1 small hot house cucumber, peeled and sliced into 1/2-inch rounds
1 cup cherry tomatoes, halved
1 cup corn, fresh or frozen
Kosher salt
2 teaspoons sugar
2 tablespoons extra virgin olive oil
2 small cloves garlic, grated
2 large lemons, juiced
1 medium avocado, pitted and peeled
12 frozen medium cooked shrimp, thawed and cut into small pieces
8 sprigs cilantro, stemmed
6 to 8 small hard corn tortilla shells
Preparation
Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.
Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.
Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.
MOCHA DESSERT TACOS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “These blueberry-pancake taco shells are made from whole wheat flour for extra heart-healthy magnesium (a mineral the typical American diet falls short on).”
Serves: 6; Prep Time: 5 minutes; Total Times: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
4 oz dark chocolate, finely chopped
1 tsp instant espresso powder or coffee granules
2 medium bananas
3 large eggs
1 c blueberries
1/2 c whole wheat flour
2 tsp whole milk
1/2 tsp baking powder
1/4 tsp kosher salt
2 tsp canola oil
2 c berries (such as blueberries and raspberries)
Directions
Microwave chocolate in 15-second bursts in microwave-safe bowl, stirring intermittently, until melted. Stir in espresso powder until smooth.
Puree bananas, eggs, blueberries, flour, milk, baking powder, and salt in blender until smooth.
Heat 1 tsp oil in large nonstick skillet over medium. Dollop 1/4 cup batter into skillet (spread slightly) and cook until top is set, 2 to 3 minutes; flip and cook until golden on bottom, 2 minutes more. Repeat with remaining batter, adding remaining oil as needed.
Fold each pancake and fill with berries. Drizzle with chocolate-coffee sauce.
Per serving: 260 calories, 7 g protein, 36 g carb, 7 g fiber, 18 g sugars (9 g added sugars), 11 g fat, 4.5 g sat fat, 94 mg cholesterol, 163 mg sodium
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
QUINOA TACO MEAT
This comes from Wendy Polisi’s website, which is full of wonderful recipes. You really should check it out. Go ahead, I’ll wait…
Anyway, Wendy wrote, “Think vegetarian tacos mean sacrificing on taste? Think again! This Quinoa Taco Meat is so delicious that even meat eaters will love it! It is the best vegetarian taco meat substitute I have found.”
Prep Time: 15 mins; Cook Time: 15 mins; Total Time: 30 mins
To view this yummy taco recipe on Wendy’s site, click here.
Ingredients
1 teaspoon coconut oil
1 onion chopped fine
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon chipotle chili powder
1 teaspoon salt
3 tablespoons tomato paste
1 package Beyond Meat crumbles
1 1/2 cups cooked quinoa
3/4 cup vegetable broth
1 tablespoon apple cider vinegar
8 organic taco shells
i>For serving: lettuce tomatoes, avocado or guacamole, sour cream or Greek yogurt (dairy or non-dairy)
Instructions
Heat coconut oil in a large skillet over medium heat. Add onion, and cook until tender, about 8 to 10 minutes. Add garlic, chili powder, coriander, cumin, chipotle chili powder and salt and cook for one minute longer. Add tomato paste and stir for 1 minute. Add beyond meat crumbles and quinoa and cook for two minutes. Add in broth and apple cider vinegar. Cook for 5 to 7 minutes, until the liquid has partially cooked off.
Heat taco shells according to package directions and serve with lettuce, tomatoes, avocado or guacamole and sour cream or Greek yogurt.
TACO CASSEROLE
This comes from Kraft Recipes, and begins, “Give your friends and family something to taco about with this quick and easy Taco Casserole recipe. Make this yummy Taco Casserole in under one hour.”
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.
To view this online, click here.
Ingredients
1 lb. lean ground beef
2 green onions, sliced
1 clove garlic, minced
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 can (4.5 oz.) chopped green chiles, undrained
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 350°F.
Cook meat, onions, garlic and taco seasoning mix in large skillet sprayed with cooking spray on medium heat 10 min. or until meat is done, stirring frequently. Remove from heat.
Drain beans, reserving 1/4 cup of the liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chiles; mix well.
Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.
Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
Kitchen Tips
Tip 1
Serving Suggestion
Serve topped with guacamole, BREAKSTONE'S or KNUDSEN Sour Cream, and/or additional sliced green onions.
Tip 2
Make Ahead
This delicious casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time as necessary until casserole is hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
TACO CHILI
This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.
Ingredients
2 cups soy crumbles
1/2 cup canned soybeans
15-oz. can corn, drained
2 (28-oz.) cans diced tomatoes
30-oz. can chili beans
1 medium onion, diced
1 medium green bell pepper, diced
2 pkgs. taco seasoning
1 1/2 tsp. chili powder
Preparation
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.
Serve with low-fat shredded cheese and tortilla chips.
SHRIMP, TOMATO, CORN AND AVOCADO TACOS
This recipe is from Alex Guarnaschelli on the TODAY Show website, and begins, “While I always consider flavor the most important thing, texture in a good taco can be almost as critical. Avocado is almost always a must and I love shrimp as a companion. It's simply a matter of finding the balance of ingredients you like best.
“Technique tip: The best-tasting tacos are ones that have a mix of all the different flavors in the fillings in each bite. If you like spicy, add a dash of hot sauce or slivers of fresh jalapeño.
“Swap options: Make a vegetarian version of this taco by leaving out the shrimp. Or sub in roasted (sliced) steak or chicken in place of the shrimp. Don't like cilantro? Simply omit.”
Servings: 6-8
To view this online, go to https://www.today.com/recipes/shrimp-tomato-corn-avocado-tacos-recipe-t149013.
Ingredients
1 small hot house cucumber, peeled and sliced into 1/2-inch rounds
1 cup cherry tomatoes, halved
1 cup corn, fresh or frozen
Kosher salt
2 teaspoons sugar
2 tablespoons extra virgin olive oil
2 small cloves garlic, grated
2 large lemons, juiced
1 medium avocado, pitted and peeled
12 frozen medium cooked shrimp, thawed and cut into small pieces
8 sprigs cilantro, stemmed
6 to 8 small hard corn tortilla shells
Preparation
Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.
Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.
Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.
Monday, June 10, 2019
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.
Meatless Monday
If it's Monday, then it's time for another Meatless Monday. Here are six recipes to help you through the work week, including Spring Pea and Asparagus Pasta Primavera and Cherry Smoothies. Enjoy!
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
Ingredients
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Preparation
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
CHERRY SMOOTHIE
This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…
Ingredients
1 cup pitted cherries
3/4 cup plain yogurt
2 tablespoons honey
3/4 cup ice
Preparation
Place ingredients in blender and blend. Yum!
FENNEL AND TOMATO SOUP
This comes from page 28 of the January/February 2012 issue of Vegetarian Times. It begins, “Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.” Serves 6 in 30 minutes or less.
To view this online, click here.
Note: The recipe originally calls for 2 Tbs. dry vermouth, dry white wine, or water. Since I don’t keep alcohol around the house - except for rubbing alcohol - I left the vermouth and/or white wine out of the recipe and substituted water.
Ingredients
3 Tbs. olive oil
1 large fennel bulb, diced (4 cups)
3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
1 tsp. fennel seeds
2 Tbs. water
4 cups low-sodium vegetable broth
1 28-oz. can crushed tomatoes, preferably San Marzano
3 Tbs. chopped fresh Italian parsley
Preparation
Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.
nutritional information Per 1 2/3-cup serving: Calories: 163; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 19 g; Cholesterol: 0 mg; Sodium: 380 mg; Fiber: 5 g; Sugar: 2 g; Vegan
UPDATED POTATO SALAD
This comes from page 61 of the July/August 2011 issue of Vegetarian Times. It begins, “Plain yogurt and grainy mustard make a light, tangy sauce for potato salad. Serve slightly warm or chilled.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
2 lb. fingerling potatoes, cut into 1-inch pieces
1/2 cup plain low-fat yogurt
1/4 cup whole-grain mustard
2 tsp. olive oil
1 small red bell pepper, diced (1 cup)
3 celery stalks, diced (1 cup)
1/2 small red onion, sliced (1/2 cup)
Preparation
Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.
Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.
Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 134; Protein: 4 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 24 g; Cholesterol: less than 1 mg; Sodium: 182 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
ZUCCHINI PARMESAN
This comes from Martha Rose Schulman in The New York Times Cooking e-newsletter. Martha wrote, “This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.” Time: About 1 1/ 2 hours; Makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017523-zucchini-parmesan
Ingredients
For the Tomato Sauce:
2 to 2 1/2 pounds fresh ripe tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 to 4 garlic cloves (to taste)
Salt and pepper
1/8 teaspoon sugar
2 sprigs fresh basil
1 tablespoon chopped fresh basil
For the Zucchini Parmesan:
2 to 2 1/4 pounds zucchini
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red pepper flakes (pepperoncini), to taste
3/4 cup freshly grated Parmesan
Preparation
If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich wrote for The Spruce Eats. For this recipe, he wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
I originally posted this when John wrote for about.com. Since DotDash.com took over about.com (along with its channels), I have not been able to find a link for this. Once I do, I'll post the link.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
Ingredients
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Preparation
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
CHERRY SMOOTHIE
This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…
Ingredients
1 cup pitted cherries
3/4 cup plain yogurt
2 tablespoons honey
3/4 cup ice
Preparation
Place ingredients in blender and blend. Yum!
FENNEL AND TOMATO SOUP
This comes from page 28 of the January/February 2012 issue of Vegetarian Times. It begins, “Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.” Serves 6 in 30 minutes or less.
To view this online, click here.
Note: The recipe originally calls for 2 Tbs. dry vermouth, dry white wine, or water. Since I don’t keep alcohol around the house - except for rubbing alcohol - I left the vermouth and/or white wine out of the recipe and substituted water.
Ingredients
3 Tbs. olive oil
1 large fennel bulb, diced (4 cups)
3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
1 tsp. fennel seeds
2 Tbs. water
4 cups low-sodium vegetable broth
1 28-oz. can crushed tomatoes, preferably San Marzano
3 Tbs. chopped fresh Italian parsley
Preparation
Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.
nutritional information Per 1 2/3-cup serving: Calories: 163; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 19 g; Cholesterol: 0 mg; Sodium: 380 mg; Fiber: 5 g; Sugar: 2 g; Vegan
UPDATED POTATO SALAD
This comes from page 61 of the July/August 2011 issue of Vegetarian Times. It begins, “Plain yogurt and grainy mustard make a light, tangy sauce for potato salad. Serve slightly warm or chilled.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
2 lb. fingerling potatoes, cut into 1-inch pieces
1/2 cup plain low-fat yogurt
1/4 cup whole-grain mustard
2 tsp. olive oil
1 small red bell pepper, diced (1 cup)
3 celery stalks, diced (1 cup)
1/2 small red onion, sliced (1/2 cup)
Preparation
Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.
Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.
Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 134; Protein: 4 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 24 g; Cholesterol: less than 1 mg; Sodium: 182 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
ZUCCHINI PARMESAN
This comes from Martha Rose Schulman in The New York Times Cooking e-newsletter. Martha wrote, “This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.” Time: About 1 1/ 2 hours; Makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1017523-zucchini-parmesan
Ingredients
For the Tomato Sauce:
2 to 2 1/2 pounds fresh ripe tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 to 4 garlic cloves (to taste)
Salt and pepper
1/8 teaspoon sugar
2 sprigs fresh basil
1 tablespoon chopped fresh basil
For the Zucchini Parmesan:
2 to 2 1/4 pounds zucchini
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red pepper flakes (pepperoncini), to taste
3/4 cup freshly grated Parmesan
Preparation
If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich wrote for The Spruce Eats. For this recipe, he wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
I originally posted this when John wrote for about.com. Since DotDash.com took over about.com (along with its channels), I have not been able to find a link for this. Once I do, I'll post the link.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
Friday, June 7, 2019
Friday Recipes
Are you ready for the weekend? I know I am. And to help you through the weekend, here are six yummy recipes to take you through 'til Sunday evening, including Old-Fashioned Meatloaf and Chicken Jambalaya. Enjoy!
NEW ENGLAND BAKED BEANS
This comes from the infamous long-since-forgotten emailing list. It seems to be from a diabetic source, though I've checked on the diabetic sites that I've subscribed to and could not find this recipe listed.
Yield: 8 to 10 servings
Ingredients
8 ounces dried navy, or Great Northern beans, washed, sorted
4 slices bacon, fried crisp, well drained, cut into 1-inch pieces
3/4 cup chopped onion
1 clove garlic
3 tablespoons tomato paste
3 tablespoons dark molasses
3 tablespoons packed light brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
Directions
Cover beans with 2 inches of water in large saucepan; heat to boiling and boil, uncovered, 2 minutes. Remove from heat and let stand, covered, 1 hour.
Add more water to beans to cover, if necessary. Heat to boiling; reduce heat and simmer, covered, until beans are tender, about 1-1/4 hours. Drain beans; reserve liquid.
Mix beans, bacon, onion, garlic, tomato paste, molasses, brown sugar, dry mustard, thyme, and salt in 1-1/2-quart casserole; add enough reserved cooking liquid to cover beans. Bake, covered, at 325 degrees F, stirring occasionally, 3 hours. Bake, uncovered, until beans are desired consistency, about 1 hour more.
Nutritional Information Per Serving (1/8 of recipe): Calories: 161, Fat: 2.1 g, Cholesterol: 2.7 g, Sodium: 246 mg, Protein: 7.8 g, Carbohydrate: 29.1 g
Diabetic Exchanges: 2 Bread, 1/2 Fat
OLD-FASHIONED MEATLOAF
This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8
To view this online click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Directions
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
CHICKEN JAMBALAYA
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-jambalaya
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
Recipe Yield: Makes 6 servings.
Ingredients
1 Tbsp. olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
1 can (14.5 oz.) whole plum tomatoes in juice
1 rib celery, cut in 1/2-inch slices
1 small green bell pepper, chopped
1 scallion, chopped
1 Tbsp. tomato paste
1 bay leaf
1 tsp. dried thyme
1/4 tsp. dried red pepper flakes
1 pinch ground cloves
1 cup hot long-grain brown rice, cooked according to package directions
Directions
In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.
Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.
Remove bay leaf. Stir rice into chicken mixture until well combined.
Nutritional Information Per Serving: Calories: 235; Fat: 4 g; Sodium: 203 mg; Protein: 17 g; Carbohydrates: 33 g
Diabetic Exchanges: 2 Low-Fat Meat, 2 Bread/Starch. 1 Vegetable
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy
This can be viewed online by clicking here.
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook’s Note
Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
DUMP CAKE
This came from the infamous long-since-forgotten emailing list.
Ingredients
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
Directions
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
BACON-WRAPPED CAULIFLOWER
I first saw this recipe by Laura Rege (on Delish) on Facebook when a friend posted the video for it. I was instantly hooked! When he mentioned he'd tried it and how good it was, that was all it took.
Laura wrote, “Want to make this vegetarian-friendly? Easy—leave out the bacon! If you like, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don't need to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick.”
Yields: 4 servings; Prep Time: 20 minutes; Total Time: 1 hour 50 minutes.
View this online at https://www.delish.com/cooking/recipe-ideas/a26882653/bacon-wrapped-cauliflower-recipe/
Ingredients
1/4 c. extra-virgin olive oil
1/4 c. lemon juice
Kosher salt
1 head cauliflower, leaves removed and stem trimmed so cauliflower lays flat, but still intact
1 (10-oz.) package frozen spinach, thawed, water squeezed out and chopped
2 large eggs, beaten
4 green onions, thinly sliced
2 cloves garlic, minced
3/4 c. shredded cheddar
4 oz. cream cheese, softened and cubed
1/2 c. panko
1/4 c. grated Parmesan
1 lb. thinly sliced bacon
Directions
Preheat oven to 450°. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the center, about 12 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool.
Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 3/4-inch tip.
Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
NEW ENGLAND BAKED BEANS
This comes from the infamous long-since-forgotten emailing list. It seems to be from a diabetic source, though I've checked on the diabetic sites that I've subscribed to and could not find this recipe listed.
Yield: 8 to 10 servings
Ingredients
8 ounces dried navy, or Great Northern beans, washed, sorted
4 slices bacon, fried crisp, well drained, cut into 1-inch pieces
3/4 cup chopped onion
1 clove garlic
3 tablespoons tomato paste
3 tablespoons dark molasses
3 tablespoons packed light brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
Directions
Cover beans with 2 inches of water in large saucepan; heat to boiling and boil, uncovered, 2 minutes. Remove from heat and let stand, covered, 1 hour.
Add more water to beans to cover, if necessary. Heat to boiling; reduce heat and simmer, covered, until beans are tender, about 1-1/4 hours. Drain beans; reserve liquid.
Mix beans, bacon, onion, garlic, tomato paste, molasses, brown sugar, dry mustard, thyme, and salt in 1-1/2-quart casserole; add enough reserved cooking liquid to cover beans. Bake, covered, at 325 degrees F, stirring occasionally, 3 hours. Bake, uncovered, until beans are desired consistency, about 1 hour more.
Nutritional Information Per Serving (1/8 of recipe): Calories: 161, Fat: 2.1 g, Cholesterol: 2.7 g, Sodium: 246 mg, Protein: 7.8 g, Carbohydrate: 29.1 g
Diabetic Exchanges: 2 Bread, 1/2 Fat
OLD-FASHIONED MEATLOAF
This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8
To view this online click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Directions
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
CHICKEN JAMBALAYA
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-jambalaya
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
Recipe Yield: Makes 6 servings.
Ingredients
1 Tbsp. olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
1 can (14.5 oz.) whole plum tomatoes in juice
1 rib celery, cut in 1/2-inch slices
1 small green bell pepper, chopped
1 scallion, chopped
1 Tbsp. tomato paste
1 bay leaf
1 tsp. dried thyme
1/4 tsp. dried red pepper flakes
1 pinch ground cloves
1 cup hot long-grain brown rice, cooked according to package directions
Directions
In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.
Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.
Remove bay leaf. Stir rice into chicken mixture until well combined.
Nutritional Information Per Serving: Calories: 235; Fat: 4 g; Sodium: 203 mg; Protein: 17 g; Carbohydrates: 33 g
Diabetic Exchanges: 2 Low-Fat Meat, 2 Bread/Starch. 1 Vegetable
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy
This can be viewed online by clicking here.
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook’s Note
Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
DUMP CAKE
This came from the infamous long-since-forgotten emailing list.
Ingredients
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
Directions
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
BACON-WRAPPED CAULIFLOWER
I first saw this recipe by Laura Rege (on Delish) on Facebook when a friend posted the video for it. I was instantly hooked! When he mentioned he'd tried it and how good it was, that was all it took.
Laura wrote, “Want to make this vegetarian-friendly? Easy—leave out the bacon! If you like, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don't need to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick.”
Yields: 4 servings; Prep Time: 20 minutes; Total Time: 1 hour 50 minutes.
View this online at https://www.delish.com/cooking/recipe-ideas/a26882653/bacon-wrapped-cauliflower-recipe/
Ingredients
1/4 c. extra-virgin olive oil
1/4 c. lemon juice
Kosher salt
1 head cauliflower, leaves removed and stem trimmed so cauliflower lays flat, but still intact
1 (10-oz.) package frozen spinach, thawed, water squeezed out and chopped
2 large eggs, beaten
4 green onions, thinly sliced
2 cloves garlic, minced
3/4 c. shredded cheddar
4 oz. cream cheese, softened and cubed
1/2 c. panko
1/4 c. grated Parmesan
1 lb. thinly sliced bacon
Directions
Preheat oven to 450°. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the center, about 12 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool.
Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 3/4-inch tip.
Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
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