Friday Recipes

It's finally Friday, time to get ready for the weekend. Today's offerings include Parmesan Crusted Chicken Breasts with Tomato & Basil & Potatoes with Peppers & Onions and Orange Chicken Stir-Fry. Enjoy!

BLACKBERRY COBBLER

This comes from Delish, and begins, “Summer is calling.”

Yields: 6; Prep Time: 20 minutes; Total Time: 1 hour 35 minutes.

To view this online, click here.

Ingredients

For the Blackberry Filling:

6 c. blackberries

1/2 c. sugar

Juice and zest of 1/2 lemon

1 tbsp. cornstarch

1 tsp. pure vanilla extract

Pinch kosher salt

For the Cobbler

1 c. all-purpose flour

1/4 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. kosher salt

4 tbsp. Butter, cubed

1/4 c. milk

1 large egg, lightly beaten

Egg wash, for brushing

Coarse sugar, for sprinkling

Vanilla ice cream, for serving

Directions

In a large bowl, toss blackberries with sugar, cornstarch, lemon juice and zest, vanilla, and salt. Let sit 30 minutes.

Preheat oven to 350º. In another large bowl, whisk together flour, sugar, baking powder, and salt. Work in the butter with your hands until combined, then stir in milk and egg until just combined.

Transfer the blackberry mixture to an oven-safe skillet and top with dollops of dough.

Brush dough with egg wash and sprinkle with coarse sugar.

Bake until biscuit topping is deeply golden and blackberry mixture bubbly, 45 minutes.

Let cool 10 minutes before serving with vanilla ice cream.

VEGETABALE SPAGHETTI

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

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

To view this online, click here.

Ingredients

1 lb. spaghetti

1 tbsp. extra-virgin olive oil

2 garlic cloves, minced

2 zucchini, sliced

1 carrot, chopped

1 red onion, thinly sliced

1 tbsp. tomato paste

1 (28-oz.) can diced tomatoes

1 tsp. Italian seasoning

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

Sliced basil, for garnish

Freshly grated Parmesan, for garnish

Directions

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

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

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

Garnish with basil and Parmesan to serve.

ORANGE CHICKEN STIR-FRY

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

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

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

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

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

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

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

To view this online, click here.

Ingredients

2 tablespoons peanut or safflower oil

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

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup orange juice

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cups frozen baby peas, thawed

1/2 cup cashew pieces

Directions

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

Add the chicken to the wok.

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

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

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

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

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

This comes from Rachael Ray, star of the Food Network show 30 Minute Meals.

Prep Time: 15 minutes; Cook Time: 12 minutes; Total Time: 27 minutes; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes

1 small red bell pepper, seeded and cut into thin strips

1 Italian mild green pepper, cubanelle, seeded and thinly sliced

1 medium yellow skinned onion, thinly sliced

4 large cloves garlic, cracked away from skin

1 teaspoon crushed red pepper flakes

1/4 cup tablespoons extra-virgin olive oil, divided

Coarse salt and pepper

2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated

4 (6 to 8-ounce) boneless, skinless chicken breasts

4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped

15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Directions

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

CELEBRATION CAKE

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

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

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

To view this online, click here.

INGREDIENTS: COCONUT CAKE

1 cup shredded, unsweetened coconut 1 cup coconut milk

5 egg whites

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract

2-1/4 cups cake flour

1-3/4 cups granulated sugar

1 tablespoon + 1 teaspoon baking powder 1 teaspoon salt

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

2 pints fresh raspberries (for assembly)

LEMON CREAM

3 egg yolks

1/2 cup granulated sugar

1/3 cup lemon juice

3 tablespoons unsalted butter 1 cup whipping cream

WHITE CHOCOLATE FROSTING

12 ounces white chocolate chips

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

2 tablespoons fresh lemon juice

DIRECTIONS: COCONUT CAKE

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

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

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

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

LEMON CREAM

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

Cool in the refrigerator for 30 minutes.

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

WHITE CHOCOLATE FROSTING

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

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

ASSEMBLY

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

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

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

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

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

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

View this online here.

Ingredients

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

3 cups shredded mozzarella cheese (12 oz)

1 container (15 oz) ricotta cheese

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

4 oz cream cheese, softened

1/4 cup shredded Parmesan cheese

1/4 teaspoon crushed red pepper flakes

2 cloves garlic, finely chopped

1 egg, slightly beaten

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

1 lb ground beef

1/4 cup heavy whipping cream

Directions

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

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

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

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

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

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

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

Mexican Food - Double-Posts Thursday

Besides being Diabetic Thursday, it's also Double-Posts Thursday. Today's double post deals with Mexican Food.

If you like Mexican Food as much as I do, today's recipes should grab your attention. Today's offerings include Easy 30-Minute Mexican Enchiladas and Cafe de Olla. Enjoy!

MEXICAN LASAGNA

This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.

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

To view this recipe online, click here.

Ingredients

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast, available in the packaged meats case

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (15-ounce) can black beans, drained

1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

1 cup frozen corn kernels

Salt

8 (8 inch) spinach flour tortillas, available on dairy aisle of market

2 1/2 cups shredded Cheddar or shredded pepper jack

2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

MEXICAN TURKEY FRITTATA

This recipe begins, “This flavorful egg and turkey frittata recipe will wake up your taste buds.”

Makes 9 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1339.shtml

Ingredients

1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast

1/4 teaspoon cumin

1 tablespoon vegetable oil

1 green bell pepper, chopped

2 cups sliced small mushrooms

1 tablespoon chipotle peppers in adobo sauce, finely chopped

3 cups egg substitute or 12 eggs

1/2 cup milk

1/4 cup chopped fresh cilantro

1 cup shredded low-fat Mexican blend cheese

1/3 cup sliced green onions

Directions

Heat oven to 350F.

Mist 8 x 8-inch baking dish with cooking spray.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers.

Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed.

Stir in turkey, cheese, mushroom mixture and green onions.

Spoon mixture into baking dish.

Bake 30 to 40 minutes or until set. Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 170; Protein: 24 g; Fat: 6 g; Sodium: 300 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 4 g

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

EASY 30-MINUTE MEXICAN ENCHILADAS

This is from Chelsea Kenyon of The Spruce Eats. Chelsea wrote, “This easy Mexican enchiladas recipe takes only 30 minutes to prepare for a filling family meal. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the meat eaters in your household.

“Warning: The sauce can make things a bit messy, so wear an apron!

“For step-by-step instructions, we recommend checking out our photo tutorial on how to make Mexican enchiladas.”

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings Mexican enchiladas.

Ingredients

1 cup cooking oil

16 corn tortillas

1 (28-ounce) can enchilada sauce (or 1 recipe homemade red enchilada sauce)

2 cups cheese (such as mozzarella or queso blanco, grated or shredded)

1/2 cup Cotija cheese

Optional: 1 1/2 cups cooked shredded beef, chicken, or pork

Directions

Heat oven to 400 F.

Pour oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.

Using tongs, dip each tortilla, one at a time, into the hot oil until it is warmed through and pliable. Remove tortilla from oil and drain it briefly on a paper towel.

Pour just enough sauce in the bottom of a 13x9-inch glass baking dish to cover it. Pour the rest of the sauce in a large bowl. Dip a warm tortilla into the sauce and then place it in the bottom of the baking dish.

Place a little less than 1/4 cup of cheese down the center of the tortilla. If you are adding meat, use a little less cheese. Fold half of the tortilla over the cheese, then the other half, so that the tortilla is rolled around the cheese. Turn it over so it is seam-side down and the weight of the cheese will help keep it in place.

Repeat each of those steps for each of the tortillas making two layers of enchiladas in the dish, if necessary. Pour any remaining sauce over the top of the enchiladas. Sprinkle the Cotija cheese over the enchiladas.

Bake for 20 to 30 minutes or until enchiladas are hot throughout and cheese is melted.

Serve your enchiladas with a spatula, four to a plate.

Authentic vs. Modern Enchiladas

In their simplest form, authentic enchiladas are simply corn tortillas dipped in a chile sauce and eaten with a fork. They might or might not have a filling and are sometimes topped with a sprinkling of grated cheese or a drizzle of cream.

As enchiladas became popular across the Southwestern United States, they evolved into an oven-baked dish as that appliance is used more commonly in North America than South of the Border. Enchiladas are now associated with the casserole classic that we know today.

MEXICAN QUICHE

This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”

Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes

View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319

Ingredients

1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)

1 cup 4 cheese Mexican blend

1 large green or red bell pepper, chopped

1 can (4-oz.) ORTEGA® Diced Green Chiles

2 large green onions, sliced

4 eggs, lightly beaten

3/4 cup ORTEGA® Salsa Prima Homestyle Mild

3/4 cup NESTLÉ ® Carnation ® Evaporated Milk

Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes

Directions

Preheat oven to 375 degrees F.

Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.

Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.

Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.

BEEF OR CHICKEN FAJITAS

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

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

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

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

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

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

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

Directions

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

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

Serve in tortillas; top with desired toppings.

Diabetic Thursday

It's Diabetic Thursday, time to check out how yummy diabetic food can be. Today's six yummy recipes include Blueberry Yogurt Pops and Bacon & Mushroom Bite-Size Quiche. Enjoy!

FALAFEL PATTIES WITH YOGURT CUCUMBER SAUCE

This recipe begins, “The falafel mixture can also be shaped into 1-inch balls and cooked as the recipe directs; serve with Yogurt Cucumber Sauce as appetizers, or in pitas for sandwiches.”

Yield: 4 servings (2 each)

Source: 1,001 Delicious Recipes For People with Diabetes

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=845

Online version: http://diabeticgourmet.com/recipes/html/845.shtml

Ingredients

1 package (6 ounces) falafel mix

1/2 cup shredded carrots

1/4 cup sunflower kernels

2 tablespoons thinly sliced green onions and tops

Vegetable cooking spray

Yogurt Cucumber Sauce (recipe follows)

Directions

Prepare falafel mix with water according to package directions; mix in carrots, sunflower kernels, and green onions. Shape mixture into 8 patties about 1/2 inch thick.

Spray large skillet with cooking spray; heat over medium heat until hot. Place patties in skillet and spray tops with cooking spray; cook until browned, 4 to 5 minutes on each side.

Serve with Yogurt Cucumber Sauce.

YOGURT CUCUMBER SAUCE

Yield: Makes about 1-1/3 cups

Ingredients

1 cup plain fat-free yogurt

1 cup shredded, or chopped, cucumber

1/2 teaspoon dried dill weed

1/2 teaspoon dried mint leaves

Salt and white pepper, to taste

Directions

Mix yogurt, cucumber, and herbs. Season to taste with salt and white pepper.

Nutritional Information Per Serving: Calories: 255; Protein: 11.7 g; Fat: 7.7 g; Sodium: 586 mg; Cholesterol: 1 mg; Carbohydrates: 28.6 g; Exchanges: 2 Bread/Starch, 1 Meat, 1 Fat

ROASTED CHICKEN SALAD WITH NAPA CABBAGE

Yield: 4 servings

Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas.

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=860

Online version: http://diabeticgourmet.com/recipes/html/860.shtml

Source: Express Lane Diabetic Cooking

Ingredients

1 pound roasted white-meat deli chicken (either pulled from a whole chicken and skinned or from sliced chicken), cubed or shredded

1 cup fresh snow pea pods, halved

1/2 cup julienne baby carrot strips

1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette

4 cups shredded Napa cabbage

Directions

In a large nonstick skillet over medium heat, heat the chicken, snow pea pods, carrots, and garlic.

Cover and cook for 2 minutes.

Stir in dressing. Remove from heat.

In a large bowl, combine the cabbage and chicken mixture; toss together until mixed.

Nutritional Information Per Serving: Calories: 285; Protein: 34 g; Fat: 13 g; Sodium: 416 mg; Cholesterol: 100 mg; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat

MEDITTERANEAN TURKEY BURGERS WITH FETA

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

Yield: 4 servings. Serving size: 1 burger.

Ingredients

4 white turkey burgers (95% lean)

1/3 cup plain nonfat yogurt

1/4 cup diced red onion

1/4 cup diced plum tomato

1/4 cup chopped cucumber

1/4 cup chopped pitted kalamata olives

1/4 cup fat-free crumbled feta cheese

2 (6-inch) whole wheat pita bread rounds, halved and warmed

Directions

Grill burgers over medium heat 6 to 8 minutes per side or until fully cooked (165°F), turning twice.

Combine yogurt, onion, tomato, cucumber, olives, and feta in small bowl. Serve burgers and feta mixture in pita halves.

Nutrition Facts Per Serving: Calories: 292, Carbohydrates: 21 g, Protein: 30 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 80 mg, Sodium: 413 mg, Fiber: 3 g, Exchanges per serving: 1 1/2 Bread/Starch, 3 Meat.

BACON AND MUSHROOM BITE-SIZE QUICHE

This recipe begins, “Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers.”

Makes 3-1/2 dozen.

Serving size: 1 quiche.

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=844

Online version: http://diabeticgourmet.com/recipes/html/844.shtml

Ingredients

8 slices bacon

1/4 pound fresh mushrooms, chopped

1 tablespoon butter

1/3 cup green onion, chopped

1 2/3 cups Swiss cheese, shredded

Pastry for double-crust pie, (homemade or purchased)

5 eggs

1-2/3 cups sour cream

Directions

Heat oven to 375 degrees F.

On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.

Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.

Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.

Meanwhile, fry bacon slices until crisp, drain; crumble or chop.

Chop mushrooms, saute in butter until limp and liquid evaporates.

Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.

In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.

Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.

Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.

Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Nutritional Information Per Serving: Calories: 95; Protein: 3 g; Fat: 7 g; Sodium: 87 mg; Cholesterol: 35 mg; Dietary Fiber: 0 g; Carbohydrates: 4 g

BLUEBERRY YOGURT POPS

Only three ingredients make up this natural and healthy treat.

This recipe is from Diabetic Connect, and can be viewed online here.1 cup plain Greek yogurt

2 teaspoons honey

1 cup frozen blueberries

Directions

Place all the ingredients into a bowl and mix well.

Spoon the ingredients into the mold and place the lid on top or add in some ice-cream sticks.

Place in the freezer overnight.

To remove easily, run a little hot water over the mold to release the popsicle.

Nutritional Facts: Servings: 4; Calories – 64; Total Fat – 0 g; Saturated Fat – 0 g; Sodium – 26 mg; Carbohydrates – 11 g; Fiber – 1 g; Protein – 6 g

Ice Cream

I scream, you scream, we all scream for ice cream!

Who doesn't love ice cream? And when it's homemade, it's even better.

Here are six ice cream recipes to finish up the summer with, including Strawberry Swirl Ice Cream and No Churn Ice Cream. Enjoy!

STRAWBERRY BALSAMIC ICE CREAM

This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…

Yield: about 1 quart

To view this online, click here.

Ingredients

For the strawberries:

3 cups strawberries, hulled and quartered

2-1/2 tablespoons of sugar

2 tsp. balsamic vinegar

For the custard base:

5 egg yolks

1/2 cup sugar

1-3/4 cups heavy cream

3/4 cup milk (any fat content besides skim will be fine, but I used whole.)

1/4 teaspoon salt

2 tsp. balsamic vinegar

1 tablespoon vodka (optional but recommended)

Instructions

In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.

In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.

Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.

Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)

Cool thoroughly (ideally overnight.)

Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.

Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

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

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

NO CHURN ICE CREAM

This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.

In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.

Chef’s Notes:

For best results, chill both the metal bowl and loaf pan before starting this recipe.

Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.

FROZEN BERRY ICE CREAM

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

Yield: 8 servings. Serving size: 1/2 cup.

Ingredients

8 ounces frozen unsweetened strawberries, partially thawed

8 ounces frozen unsweetened peaches, partially thawed

4 ounces frozen unsweetened blueberries, partially thawed

6 packets sugar substitute

2 teaspoons vanilla

2 cups sugar-free, low-fat vanilla ice cream

16 blueberries (optional)

4 small strawberries, halved (optional)

8 peach slices (optional)

Directions

Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.

Add ice cream; process until well blended.

Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”

Nutrition Facts Per Serving: Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch.

VANILLA BEAN ICE CREAM

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

To view this online, click here.

Ingredients

2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk

2 cups Silk Original or French Vanilla Creamer

1/2 cup honey, agave or sugar

1 vanilla bean

2 Tbsp arrowroot or cornstarch

Special tools: ice cream maker

Directions

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

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

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

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

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

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

STRAWBERRY SWIRL ICE CREAM

This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”

Makes 6 servings.

To view this online, click here.

Ingredients

1 10-oz. bag frozen strawberries

6 oz. silken tofu, drained

1/2 cup plain soy creamer

1/2 cup agave nectar or maple syrup

1 Tbs. vanilla extract

1 Tbs. lemon zest

1/4 cup all-fruit strawberry jam

Preparation

Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.

Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.

Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's post includes Bistro Onion Burgers and Homemade Ginger Tea. Enjoy!

CAULIFLOWER CORNBREAD MUFFINS

This recipe, from the Food Network Kitchen, begins, “Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.”

Total Time: 1 hour 50 minutes; Active Time: 40 minutes; Yiel: 12 servings; Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for the muffin tin

4 cups riced cauliflower (about 1 pound)

1 1/4 cups yellow cornmeal

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 tablespoon baking powder

6 large eggs, yolks and whites separated

1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)

2 jalapenos, 1 finely diced and 1 thinly sliced

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.

Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.

Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.

Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.

Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.

ITALIAN MAC & CHEESE

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

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

To view this online, click here.

Ingredients

1 lb. Italian sausage

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

10 oz. shells

16 oz. marinara or tomato sauce

4 c. low-sodium chicken broth

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

1 c. shredded mozzarella

Freshly chopped parsley, for garnish

Directions

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

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

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

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

BBQ CHICKEN BURGERS WITH SLAW

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

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

To view this online, click here.

Ingredients

1 tablespoon butter, cut into pieces

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

2 cloves garlic, finely chopped

2 tablespoons tomato paste

1 teaspoon sugar

1 tablespoon Worcestershire sauce, eyeball it

1 tablespoon hot sauce, eyeball it

1 1/4 pounds ground chicken

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

3 tablespoons extra-virgin olive oil, divided

2 tablespoons honey, eyeball it

1 lemon, juiced

3 rounded tablespoons sweet pickle relish

2 cups shredded cabbage mix

Salt and pepper

4 cornmeal Kaiser rolls, split

Directions

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

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

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

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

HOMEMADE GINGER TEA

This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.

”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.

“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea

To check this out online, click here.

Ingredients

About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)

1 1/2 to 2 cups water

1 to 2 tablespoons honey (or agave nectar, to taste)

Optional: 1/2 lime (juiced, or to taste)

Directions

First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.

MORGAN’S VEGGIE PATTIES

This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.

Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate

To view this online, click here.

Ingredients

2 ounces olive oil

3 tablespoons diced red onion

2 tablespoons diced black olives

2 tablespoons diced red bell peppers

1 teaspoon diced jalapeno

1 1/2 tablespoons diced garlic

1 tablespoon diced artichoke

4 ounces black beans, drained

4 ounces chickpeas, drained

4 ounces white beans, drained

6 ounces rolled oats

1/2 teaspoon Hungarian paprika

1/2 teaspoon chili powder

1 teaspoon dried oregano

1 tablespoon minced fresh parsley leaves

1/2 teaspoon red chili flakes

1/2 teaspoon ground cumin

1/2 teaspoon celery salt

1/4 teaspoon ground sage

2 tablespoons seasoned bread crumbs

1 egg

Directions

In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

BISTRO ONION BURGERS

This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”

Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 pounds ground beef

1 envelope (about 1 ounce) dry onion soup and recipe mix

3 tablespoons water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomatoes slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

Taco Tuesday

It's Taco Tuesday, time to explore yummy tacos. This week, I'm posting six recipes from the same place (Runner’s World) from a post titled 6 HEALTHY TACO RECIPES.

These were on the Runner’s World website (posted on June 26, 2018), though the recipes were originally from the Prevention test kitchen. The group of recipes begin, “Fold in plenty of fresh produce for a truly balanced and delicious meal.”

The article begins, “It’s hard to imagine a meal more versatile than tacos. Not only can you go beyond your typical tortilla with lettuce cups or pita bread, you can stuff your shell with whatever your heart desires. Whether you’re vegetarian, prefer shrimp over steak (and vice versa), or constantly need to tame a ravenous sweet tooth—there’s a taco out there for you.

“Plus, tacos are an easy way to sneak in loads of nutrition. Pile on your favorite protein and plenty of produce, and you’ll have a satisfying meal full fiber and healthy fats, along with essential vitamins and minerals.

“But it’s easy to fall into the beef, lettuce, cheese, and salsa trap—so we created and perfected six delicious recipes that will help you spice things up. Keep the following ideas on hand next time taco night starts to feel a bit dull.”

The six taco recipes include Vegetable & Cheese Taco Cups and Spicy Shrimp Tacos. Enjoy!

These recipes can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.

HUEVOS RANCHEROS

This recipe begins, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”

Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes

Ingredients

3 tsp olive oil

1 med green bell pepper, chopped

1 med yellow onion, chopped

2 cloves garlic, chopped

1/2 tsp dried oregano

1/2 tsp ground cumin

1 can (14 oz) no-salt-added diced tomatoes with juice

2 Tbsp chopped chipotle pepper in adobo

1/4 c chopped cilantro + leaves for garnish

4 eggs

1 c canned black beans or pinto beans, drained and rinsed

4 whole wheat tortillas, warmed

Directions

Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.

Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.

Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium

SPICY SHRIMP TACOS

This one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”

Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes

Ingredients

1/3 c white vinegar

1 Tbsp sugar

1 tsp grated ginger

1/2 tsp kosher salt

1/2 c grated carrot

1/2 c grated daikon radish

1/4 c mayonnaise

2 tsp Sriracha sauce

1 tsp less-sodium soy sauce

4 lg butter lettuce leaves

12 oz med shrimp, cooked, peeled, and deveined

1 jalapeno, thinly sliced

2 Tbsp cilantro leaves

Directions

Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.

Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.

Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 mg sodium

GREEK CHICKPEA TACOS

This recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”

Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes

Ingredients

1 can (15 oz) unsalted chickpeas, drained and rinsed

2 Tbsp fresh lemon juice

2 Tbsp olive oil

1 tsp dried oregano

4 whole wheat pitas (6" diameter), warmed

2 c mixed spring greens

1 large tomato, diced

1/2 small red onion, thinly sliced

1/4 c pitted kalamata olives, sliced

1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)

1 c plain Greek yogurt

2 Tbsp chopped fresh mint + leaves for garnish

1 clove garlic, minced

Directions

Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.

Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.

Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium

CLASSIC CARNE ASADA

This one begins, “Swap that taco kit for a traditional take that uses soft tortillas instead of fried shells, homemade salsa in place of the bottled kind, and cilantro and lime juice rather than sour cream.”

Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes

Ingredients

1 lb skirt steak, trimmed

1 large ripe tomato, finely chopped

1/2 avocado, diced

1/2 small red onion, finely chopped

3 Tbsp finely chopped cilantro

1 small jalapeno, seeded and minced

1 clove garlic, minced Juice of 1 lime + wedges for serving

8 corn tortillas, warmed

Directions

Season steak with salt and pepper and let sit at room temperature while heating grill or grill pan to medium-high.

Toss together tomato, avocado, onion, cilantro, jalapeno, garlic, lime juice, and a pinch of salt in medium bowl.

Grill steak, flipping once, until medium-rare, about 8 minutes. Let rest 5 minutes while grilling tortillas to warm. Cut steak into 3 to 4 inch sections and slice thinly against grain.

Assemble tacos with steak and salsa. Serve with lime wedges.

Per serving: 314 calories, 27 g protein, 22 g carb, 5 g fiber, 4 g sugars (0 g added sugars), 13 g fat, 4 g sat fat, 74 mg cholesterol, 321 mg sodium

VEGETABLE & CHEESE TACO CUPS

This begins, “This appetizer showcases a mushroom blend that provides anti-inflammatory selenium and blood pressure-regulating potassium.”

Serves: 8; Prep Time: 10 minutes; Total Time: 45 minutes + cooling time

Ingredients

8 slices pepper jack or Colby jack cheese

1 tsp olive oil

1/2 c chopped red bell pepper

1/2 c chopped yellow bell pepper

1/2 c chopped white onion

1 clove garlic, minced

8 oz mixed mushrooms, chopped

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

1 tsp chili powder

1/2 tsp ground cumin

1/4 c chopped cilantro

4 Tbsp chopped pickled jalapeno lime wedges for serving

Directions

Heat oven to 375°F. Place cheese slices on parchment-lined baking sheet. Bake until bubbly, 5 minutes. Remove from oven and let cool slightly, about 5 minutes. Gently push slices into separate muffin tin cups and let cool completely.

Heat oil over medium until shimmering in large skillet. Add bell peppers, onion, and garlic and cook, stirring, until onion is translucent, 5 minutes.

Stir in mushrooms and cook until liquid has evaporated and mushrooms are golden brown, 10 minutes. Stir in beans, chili powder, cumin, and a pinch of salt and cook until heated through, 5 minutes.

Divide mixture among cheese cups. Top with cilantro and jalapeno. Serve with lime wedges.

Per serving: 158 calories, 10 g protein, 9 g carb, 2 g fiber, 1 g sugars (0 g added sugars), 9.5 g fat, 5 g sat fat, 30 mg cholesterol, 240 mg sodium

MOCHA DESSERT TACOS

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

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

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's yummy offerings include Szechuan Peanut Chicken and No-Bake Chocolate Mousse Bars. Enjoy!

ADAM RICHMAN'S SPAGHETTI PIE

This is from The TODAY Show, and begins, “Adam Richman shares a fun way to serve up spaghetti: Just turn it into pie!”

To view this online, click here.

Ingredients

12 ounces spaghetti, cooked, 1/2 cup cooking water reserved

1 small yellow onion, chopped finely

1 pound ground turkey or sirloin beef

1 cup tomato paste, divided

3 large eggs

1 cup grated parmesan cheese

1 1/2 cup shredded mozzarella

2 tablespoons olive oil

Salt to taste

Preparation

Preheat oven to 350 degrees.

In a large skillet, sauté the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste.

Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.

SZECHUAN PEANUT CHICKEN

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

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

To view this online, click here.

Ingredients

1 pound skinless, boneless chicken breast, cut into strips

2 tablespoons soy sauce

1 teaspoon ground ginger or 1 tablespoon minced fresh ginger root

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

1 tablespoon Vegetable Oil

1/2 cup Pace® Picante Sauce

2 tablespoons creamy peanut butter

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

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

green onion, thickly sliced

Directions

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

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

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

NO-BAKE CHOCOLATE MOUSSE BARS

This is from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”

Yield: 24 servings; Time: 30 minutes, plus chilling

To view this online, click here.

Ingredients

For the Crust:

18 whole graham crackers (about 9 1/2 ounces)

8 tablespoons unsalted butter (1 stick), melted

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

For the Filling:

1 pound semisweet chocolate, finely chopped

3 cups cold heavy cream, plus more for serving

2 teaspoons instant espresso powder

1/2 teaspoon kosher salt

1 tablespoon pure vanilla extract

Whipped cream (optional)

Preparation

Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.

Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.

In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

MINI CHEDDAR QUICHE BITES

This is from FamilyTime, and begins, “These simple, mini quiche bites are easy to make ahead and then reheat in the microwave. Perfect for kids, breakfasts on-the-go, parties, pot-lucks and more.”

Makes 24 mini-quiches; Prep Time: 10 minutes; Cook Time: 12 to 15 minutes

To view this online, click here.

Ingredients

1/4 cup panko or regular breadcrumbs

4 large eggs

1/3 cup half-and-half

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/4 cups shredded Cheddar cheese

Directions

Preheat the oven to 350° F. Generously spray 24 mini-muffin cups with flavorless cooking spray.

Lightly pat 1/2 to 1 teaspoon of crumbs in the bottom of each muffin cup. Tap the muffin pan to insure the crumbs lightly coat the sides.

In a mixing bowl, whisk together the eggs, half-and-half, salt and pepper until blended. Add the cheese and mix well. Spoon evenly into the muffin cups. Each cup will take about 1 tablespoon.

Bake for 12 to 15 minutes or just until set. Let the muffin pans cool on wire racks for about 5 minutes. Loosen the quiches from the sides of the muffin cups with a thin knife and remove them. Serve warm.

JUICY GRILLED CHEESEBURGERS

This comes from the Food Network Kitchen, and begins, “These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.”

Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings; Level: Easy.

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-grilled-cheeseburgers-recipe-2120370.

Ingredients

Canola oil or nonstick grilling cooking spray, for oiling the grates

1 medium red onion, thinly sliced

Kosher salt and freshly ground black pepper

2 tablespoons ketchup

2 tablespoons yellow mustard

4 whole wheat English muffins, split

1 medium ripe tomato, cored and cut into 4 thick slices

1 pound 90-percent lean ground beef

2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)

Pickles, for serving, optional

Directions

Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.

Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.

While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.

Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.

Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.

Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

VEGAN LENTIL BURGERS

This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”

Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.

Ingredients

3/4 cup brown lentils, rinsed, strained and picked through

1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water

2 teaspoons extra-virgin olive oil

1 large red onion, half finely chopped and half thinly sliced

Juice of 1/2 lemon

Kosher salt

8 ounces fresh baby spinach

2 large cloves garlic, minced

Freshly ground black pepper

1/2 teaspoon ground cumin

1 cup whole-wheat breadcrumbs

1/2 cup walnuts, toasted and finely chopped

Cooking spray

6 whole-grain vegan hamburger buns

Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Directions

Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.

Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.

Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.