Besides being Meatless Monday, it's also Double-Post Monday. After all, not everyone wants to try a day without meat. (I know there are people out there nodding their heads at that!)
Anyway, today's double post includes Easy Tuna Carbonara and Best Mac and Cheese. Enjoy!
TROPICAL GREEN SMOOTHIE
This comes from the American Heart Association, and begins, “This sweet, delicious smoothie includes both fruit and vegetables.”
This recipe (along with a photo) can be viewed online at https://recipes.heart.org/recipes/2094/tropical-green-smoothie. Makes 2 servings
Ingredients
1 tablespoon flax seeds
1 cup coconut water
1 teaspoon honey
1 orange
3/4 cup frozen mango chunks
1/2 banana
2 handfuls, about 1 ounce handfuls spinach
ice (until consistency you like)
Directions
Put Coconut water, spinach and honey in the blender until blended.
Place the rest of the fruit in blender and blend until smooth.
Add ice until desired smoothie consistency.
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.
EASY TUNA CARBONARA
This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This recipe for Tuna Carbonara is ready to eat in about 20 minutes, start to finish. It uses ingredients you most likely have on hand in your pantry, fridge, and freezer, so it's a great choice to make when you haven't been to the store for a while or if you're stranded due to weather or illness.
“You can substitute leftover cooked tuna, or salmon for that matter, for the canned tuna in this recipe or use canned salmon or canned chicken if you'd like. The whole point of a recipe like this is to use what you have in the house. If you don't have bell peppers, use sliced mushrooms or some sliced zucchini, grated carrots, or yellow summer squash. If you don't have pasta, linguine or fettuccine will do just fine. The only things you really need for this recipe are some kind of pasta, bacon, eggs, cream, tuna, and Parmesan or Romano cheese.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients
1 8-ounce package spaghetti pasta
4 slices bacon
4 eggs (beaten)
3 tablespoons heavy cream
2 tablespoons butter (melted)
1 tablespoon olive oil
1 red bell pepper (cut into strips)
3 cloves minced garlic
1 onion (chopped)
1 6-ounce can white tuna (drained)
1 cup Parmesan cheese (grated)
1/4 cup parsley (chopped)
Directions
Bring a large of salted water to a boil. Cook the pasta according to the package directions until just al dente, or "to the tooth." When the pasta is al dente, remove about 1/2 cup of the pasta cooking water and set aside.
Cook bacon until crisp in a large saucepan over medium heat; drain on paper towels, crumble, and set aside. Drain off all but 1 tablespoon fat from the pan.
Beat the eggs in a large bowl and add cream; beat again.
In the saucepan you used to cook the bacon, add butter and oil and melt together over medium heat. Sauté the bell pepper, garlic, and onion in the fat until tender.
Drain the pasta and add immediately to the pan with the peppers.
Add the tuna and cook, stirring, until heated through.
Add the egg mixture to pan. Cook and stir, lifting pasta with tongs to allow the sauce to coat the pasta thoroughly.
Stir in the cheese, reserved bacon, and parsley, and serve immediately.
SHANGHAI WALNUT CHICKEN
Recipe Yield: Yield: Makes 4 servings
View this online at https://diabeticgourmet.com/diabetic-recipes/shanghai-walnut-chicken
Ingredients
2 Tbsp. Hoisin sauce
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
1/4 cup fat-free, reduced-sodium chicken broth
1 Tbsp. cornstarch
1/4 tsp. toasted sesame oil
1 Tbsp. peanut or canola oil, divided
3/4 lb. chicken cutlets, cut into 1/2-inch cubes
1 green bell pepper, cut in 1/2-inch dice
1 red bell pepper, cut in 1/2-inch dice
1 green chile pepper, thinly sliced
1 garlic clove, chopped
1 can (8 oz.) diced or sliced water chestnuts, rinsed and drained
1/4 cup coarsely chopped walnuts
Directions
In a small bowl, combine the hoisin sauce, soy sauce, vinegar, broth and cornstarch. Mix in the sesame oil. Set the seasoning sauce aside.
Set a wok or large frying pan over high heat. Drizzle in 2 teaspoons of the canola oil, swirling to coat the cooking surface. Stir-fry the chicken until it is white. Turn it out onto a plate.
Add the remaining oil to the pan. Stir-fry the green, red, and chile peppers, and the garlic, for 2 minutes. Return the chicken to the pan. Add the water chestnuts and walnuts. Restir the seasoning sauce and add. Stir-fry until the chicken is cooked through. Serve immediately, along with cooked rice, preferably brown.
Nutritional Information Per Serving: Calories: 247; Fat: 10 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 378 mg; Protein: 22 g; Carbohydrates: 17 g
Diabetic Exchanges: 3 Medium-Fat Meat, 2 Vegetable
EASY TUNA NOODLE CASSEROLE WITH CHEDDAR CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “For when you are looking to switch up your dinner routine, or just craving a bit of tuna, here's a quick and tasty tuna noodle casserole that is great for an everyday family meal, and is easy on the budget too. What more could you ask for?
“If you'd like to jazz up your tuna noodle casserole, instead of using bread crumb topping try crumbling up some potato chips or French fried onion rings over the casserole before baking. This alternative still provides a bit of a crunch, but offers a different flavor while doing so, in case you have any family members who aren't fans of onions.”
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
12 ounces medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)
Directions
Heat oven to 350 F.
Grease a 2 1/2 to 3-quart casserole dish.
Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.
Toss breadcrumbs with butter and sprinkle over the top or the casserole.
Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.
Tips and Variations
Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.
Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.
Add some sliced sauteed mushrooms to the casserole mixture.
Add a few tablespoons of diced drained pimientos to the casserole.
Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
Monday, June 8, 2026
Meatless Monday
It's Monday, time to get the week started. Hope your weekend was good. (Mine was.)
Since it's time for another Meatless Monday, here are six vegetarian recipes to get your week started off just right, including Coconut Red Curry With Tofu and No-Bake Chocolate Mousse Bars. Enjoy!
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1-1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
COWBOY COOKIES
This came from the infamous long-since-forgotten emailing list.
Ingredients
1-1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Layer the ingredients in 1 quart jar in order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:
Preheat oven to 350 degrees F. Grease cookie sheets.
In medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in entire contents of jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.
Bake for 11 to 13 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
NO-BAKE CHOCOLATE MOUSSE BARS
This is from Samantha Seneviratne in The New York Times cooking 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, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.
Ingredients
For the Crust:
18 whole graham crackers (about 9 1/2 ounces)
8 tablespoons (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.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
SWEET POTATO STEW WITH CHICKPEAS & HARDY GREENS
This yumminess is from EmilyC at Food52. For this recipe, EmilyC wrote, "This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice.
"Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors.
"The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe."
Prep Time: 5 minutes; Cook Time: 25 minutes; Serves 4 to 6
To view this online, go to https://food52.com/recipes/84040-sweet-potato-stew-recipe-with-chickpeas-hardy-greens.
Ingredients
4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
1 tablespoon maple syrup
4 cups chicken broth or stock, homemade or low-sodium store-bought (see author notes)
1 tablespoon soy sauce, or to taste (regular or low sodium)
1 15.5-ounce can chickpeas, drained and rinsed
3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
1 tablespoon lime juice, plus the finely grated zest, from 1 lime (Note: zest the lime before juicing)
3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought
Directions
Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)
Since it's time for another Meatless Monday, here are six vegetarian recipes to get your week started off just right, including Coconut Red Curry With Tofu and No-Bake Chocolate Mousse Bars. Enjoy!
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1-1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
COWBOY COOKIES
This came from the infamous long-since-forgotten emailing list.
Ingredients
1-1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Layer the ingredients in 1 quart jar in order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:
Preheat oven to 350 degrees F. Grease cookie sheets.
In medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in entire contents of jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.
Bake for 11 to 13 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
NO-BAKE CHOCOLATE MOUSSE BARS
This is from Samantha Seneviratne in The New York Times cooking 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, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.
Ingredients
For the Crust:
18 whole graham crackers (about 9 1/2 ounces)
8 tablespoons (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.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
SWEET POTATO STEW WITH CHICKPEAS & HARDY GREENS
This yumminess is from EmilyC at Food52. For this recipe, EmilyC wrote, "This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice.
"Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors.
"The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe."
Prep Time: 5 minutes; Cook Time: 25 minutes; Serves 4 to 6
To view this online, go to https://food52.com/recipes/84040-sweet-potato-stew-recipe-with-chickpeas-hardy-greens.
Ingredients
4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
1 tablespoon maple syrup
4 cups chicken broth or stock, homemade or low-sodium store-bought (see author notes)
1 tablespoon soy sauce, or to taste (regular or low sodium)
1 15.5-ounce can chickpeas, drained and rinsed
3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
1 tablespoon lime juice, plus the finely grated zest, from 1 lime (Note: zest the lime before juicing)
3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought
Directions
Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)
Friday, June 5, 2026
Friday Recipes
It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Hot Mustard and Honey Glazed Chicken and Cheese Enchiladas With Chili Gravy. Enjoy!
BEST EVER BEEF STEW
This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes
You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.
Ingredients:
2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves
Directions:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve immediately.
Notes:
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
CHEESY BACON HASSELBACK POTATOES
This is from My Food And Family, and begins, "Grace your plate with the beauty of our Hasselback potato recipe. This Cheesy Bacon Hasselback Potato Recipe with chives is sure to be a new favorite."
Prep Time: 20 minutes; Cook Time: 29 minutes; Total Time: 49 minutes; Makes 8 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/168222/cheesy-bacon-hasselback-potato-recipe.
Ingredients
4 baking potato es (1-1/2 lb.)
6 Tbsp. KRAFT Zesty Italian Dressing, divided
12 slices OSCAR MAYER Bacon, cooked, each broken into 4 pieces
4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 24 thin slices, then halved
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh chives
Directions
Heat oven to 450ºF.
Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 24 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes.
Microwave on HIGH 12 to 14 min. or until potatoes are almost tender. Place in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.
Insert bacon pieces alternately with cheese slices between potato slices. Combine Parmesan and chives; sprinkle over potatoes. Drizzle with remaining dressing.
Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned. Cut in half.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this potato side dish with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry, or fish.
Tip 2
Note
The wooden spoons are used to help prevent you from cutting all the way through the potatoes.
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
SMASHED AVOCADO-CHICKEN BURGERS
This is from Yasmin Fahr in The New York Times cooking enewsletter. Yasmin wrote, "These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023132-smashed-avocado-chicken-burgers.
While you're at it, check out Sam Sifton's guide, "How to Make Burgers". Very helpful!
Ingredients
1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to 1/2 teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)
Preparation
In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1-1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form 1/2-inch-thick patties. Cook without moving for 3-1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
Tip
Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.
CHEESE ENCHILADAS WITH CHILI GRAVY
This is from Robb Walsh, and adapted by Sam Sifton, in The New York Times cooking e-newsletter. Sam wrote, "Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table", and can be viewed online at https://cooking.nytimes.com/recipes/1018154-cheese-enchiladas-with-chili-gravy.
Ingredients
For the chili gravy:
1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
For the enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped
Preparation
Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Heat oven to 450 degrees.
Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.
BEST EVER BEEF STEW
This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes
You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.
Ingredients:
2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves
Directions:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve immediately.
Notes:
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
CHEESY BACON HASSELBACK POTATOES
This is from My Food And Family, and begins, "Grace your plate with the beauty of our Hasselback potato recipe. This Cheesy Bacon Hasselback Potato Recipe with chives is sure to be a new favorite."
Prep Time: 20 minutes; Cook Time: 29 minutes; Total Time: 49 minutes; Makes 8 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/168222/cheesy-bacon-hasselback-potato-recipe.
Ingredients
4 baking potato es (1-1/2 lb.)
6 Tbsp. KRAFT Zesty Italian Dressing, divided
12 slices OSCAR MAYER Bacon, cooked, each broken into 4 pieces
4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 24 thin slices, then halved
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh chives
Directions
Heat oven to 450ºF.
Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 24 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes.
Microwave on HIGH 12 to 14 min. or until potatoes are almost tender. Place in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.
Insert bacon pieces alternately with cheese slices between potato slices. Combine Parmesan and chives; sprinkle over potatoes. Drizzle with remaining dressing.
Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned. Cut in half.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this potato side dish with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry, or fish.
Tip 2
Note
The wooden spoons are used to help prevent you from cutting all the way through the potatoes.
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
SMASHED AVOCADO-CHICKEN BURGERS
This is from Yasmin Fahr in The New York Times cooking enewsletter. Yasmin wrote, "These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023132-smashed-avocado-chicken-burgers.
While you're at it, check out Sam Sifton's guide, "How to Make Burgers". Very helpful!
Ingredients
1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to 1/2 teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)
Preparation
In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1-1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form 1/2-inch-thick patties. Cook without moving for 3-1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
Tip
Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.
CHEESE ENCHILADAS WITH CHILI GRAVY
This is from Robb Walsh, and adapted by Sam Sifton, in The New York Times cooking e-newsletter. Sam wrote, "Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table", and can be viewed online at https://cooking.nytimes.com/recipes/1018154-cheese-enchiladas-with-chili-gravy.
Ingredients
For the chili gravy:
1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
For the enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped
Preparation
Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Heat oven to 450 degrees.
Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.
Wednesday, June 3, 2026
Casseroles
For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.
A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!
So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"
To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)
Fortunately, the boss apologized, tasted the casserole, and was impressed.
Grandma and Grandpa
Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Stuffed Pepper Casserole, the Neiman Marcus Chicken Casserole, and the rest of today's offerings. Enjoy!
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
NEIMAN MARCUS CHICKEN CASSEROLE
This is from AllRecipes, and begins, "This Neiman Marcus chicken casserole recipe is a casserole version of the famous department store's cafe dish. Saucy chicken, bacon, Cheddar, and almonds are baked with a buttery cracker topping in this quick-prep dinner."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 6 to 8; Yield: 1 (9x13-inch) casserole
To view this online, click here.
Ingredients
4 cups shredded cooked chicken
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
2 cups shredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup slivered almonds
6 slices bacon, cooked and crumbled
1-1/2 teaspoons hot sauce, such as Tabasco® or to taste
1 sleeve buttery crackers, such as Ritz® crackers, crushed
1/2 cup butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Place chicken, chicken soup, sour cream, cheese, green onions, almonds, bacon, and hot sauce into a large mixing bowl and stir to combine. Pour mixture into the prepared dish.
Stir crushed crackers and butter together until combined; spread mixture evenly over casserole.
Bake in the preheated oven until browned and bubbly, 40 to 45 minutes.
EASY ENCHILADA CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Cook up a family-pleasing Tex-Mex dinner in just 30 minutes with our recipe for Easy Enchilada Casserole. This casserole is full of hearty ground beef and lots of Southwestern ingredients, like corn, bean, and peppers. It's one dinner they're going to ask you to make over and over again!"
Cook Time: 30 minutes; Serves: 6; Serving Size: 1 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Easy-Enchilada-Casserole-101.
Ingredients
1 pound extra lean ground beef
1/2 cup chopped onion
3/4 cup chopped green bell pepper
1 (15-1/2-ounce) can pinto beans, rinsed and drained
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can no-salt-added tomato sauce
8 (6-inch) no-salt-added, corn tortillas, cut into wedges
1 cup reduced fat shredded cheddar cheese
Directions
Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large skillet over medium-high heat, saute beef, onion, and bell pepper 5 to 7 minutes, or until beef is no longer pink, stirring occasionally. Stir in beans, corn, chili powder, and cumin.
Spread half of tomato sauce on bottom of baking dish. Top with half the tortilla wedges, half the beef mixture, and half the cheese. Repeat layers with remaining sauce, tortilla wedges, and beef mixture.
Cover with foil and bake 25 minutes, or until heated through. Uncover and sprinkle with remaining cheese. Bake 5 to 10 more minutes, or until cheese is melted.
Notes
If you'd like, you can top each serving with a bit of fresh salsa and some fat-free sour cream.
STUFFED PEPPER CASSEROLE
This is from TheDailyGourmet at AllRecipes, and begins, "Stuffed peppers are deconstructed in this casserole and given a subtle taco flair."
Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/stuffed-pepper-casserole-recipe-7372944.
Ingredients
nonstick cooking spray
1 pound ground beef
1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
salt and freshly ground black pepper to taste
1 (10-ounce) can diced tomatoes with green chiles (such as RO-TEL®)
1 (15 ounce) can tomato sauce
3 tablespoons taco seasoning
1-1/2 cups uncooked long grain rice
1 cup beef broth
4 ounces Colby cheese, shredded
4 ounces pepper Jack cheese, shredded
Directions
Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with nonstick cooking spray.
Heat a large nonstick skillet over medium-high heat, and cook and stir ground beef, onion, green bell pepper, red bell pepper, and garlic until meat is browned and crumbly, 7 to 10 minutes. Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.
Spread rice in the bottom of the baking dish; pour in beef broth. Fold pepper mixture into rice with a spatula, and spread evenly into the dish. Sprinkle with Colby cheese and pepper Jack cheese.
Bake in the preheated oven, covered with foil, until rice is tender, about 50 minutes. Remove foil and cook until cheese is golden, about 5 minutes more.
GRANDMA'S CHICKEN CASSEROLE
This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings
To view this online, click here.
Ingredients
3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted
Directions
Heat oven to 350°F.
Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Tips from the Betty Crocker Kitchens
tip 1
Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.
tip 2
Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.
tip 3
Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1-1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!
So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"
To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)
Fortunately, the boss apologized, tasted the casserole, and was impressed.
Grandma and Grandpa
Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Stuffed Pepper Casserole, the Neiman Marcus Chicken Casserole, and the rest of today's offerings. Enjoy!
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
NEIMAN MARCUS CHICKEN CASSEROLE
This is from AllRecipes, and begins, "This Neiman Marcus chicken casserole recipe is a casserole version of the famous department store's cafe dish. Saucy chicken, bacon, Cheddar, and almonds are baked with a buttery cracker topping in this quick-prep dinner."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 6 to 8; Yield: 1 (9x13-inch) casserole
To view this online, click here.
Ingredients
4 cups shredded cooked chicken
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
2 cups shredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup slivered almonds
6 slices bacon, cooked and crumbled
1-1/2 teaspoons hot sauce, such as Tabasco® or to taste
1 sleeve buttery crackers, such as Ritz® crackers, crushed
1/2 cup butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Place chicken, chicken soup, sour cream, cheese, green onions, almonds, bacon, and hot sauce into a large mixing bowl and stir to combine. Pour mixture into the prepared dish.
Stir crushed crackers and butter together until combined; spread mixture evenly over casserole.
Bake in the preheated oven until browned and bubbly, 40 to 45 minutes.
EASY ENCHILADA CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Cook up a family-pleasing Tex-Mex dinner in just 30 minutes with our recipe for Easy Enchilada Casserole. This casserole is full of hearty ground beef and lots of Southwestern ingredients, like corn, bean, and peppers. It's one dinner they're going to ask you to make over and over again!"
Cook Time: 30 minutes; Serves: 6; Serving Size: 1 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Easy-Enchilada-Casserole-101.
Ingredients
1 pound extra lean ground beef
1/2 cup chopped onion
3/4 cup chopped green bell pepper
1 (15-1/2-ounce) can pinto beans, rinsed and drained
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can no-salt-added tomato sauce
8 (6-inch) no-salt-added, corn tortillas, cut into wedges
1 cup reduced fat shredded cheddar cheese
Directions
Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large skillet over medium-high heat, saute beef, onion, and bell pepper 5 to 7 minutes, or until beef is no longer pink, stirring occasionally. Stir in beans, corn, chili powder, and cumin.
Spread half of tomato sauce on bottom of baking dish. Top with half the tortilla wedges, half the beef mixture, and half the cheese. Repeat layers with remaining sauce, tortilla wedges, and beef mixture.
Cover with foil and bake 25 minutes, or until heated through. Uncover and sprinkle with remaining cheese. Bake 5 to 10 more minutes, or until cheese is melted.
Notes
If you'd like, you can top each serving with a bit of fresh salsa and some fat-free sour cream.
STUFFED PEPPER CASSEROLE
This is from TheDailyGourmet at AllRecipes, and begins, "Stuffed peppers are deconstructed in this casserole and given a subtle taco flair."
Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/stuffed-pepper-casserole-recipe-7372944.
Ingredients
nonstick cooking spray
1 pound ground beef
1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
salt and freshly ground black pepper to taste
1 (10-ounce) can diced tomatoes with green chiles (such as RO-TEL®)
1 (15 ounce) can tomato sauce
3 tablespoons taco seasoning
1-1/2 cups uncooked long grain rice
1 cup beef broth
4 ounces Colby cheese, shredded
4 ounces pepper Jack cheese, shredded
Directions
Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with nonstick cooking spray.
Heat a large nonstick skillet over medium-high heat, and cook and stir ground beef, onion, green bell pepper, red bell pepper, and garlic until meat is browned and crumbly, 7 to 10 minutes. Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.
Spread rice in the bottom of the baking dish; pour in beef broth. Fold pepper mixture into rice with a spatula, and spread evenly into the dish. Sprinkle with Colby cheese and pepper Jack cheese.
Bake in the preheated oven, covered with foil, until rice is tender, about 50 minutes. Remove foil and cook until cheese is golden, about 5 minutes more.
GRANDMA'S CHICKEN CASSEROLE
This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings
To view this online, click here.
Ingredients
3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted
Directions
Heat oven to 350°F.
Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Tips from the Betty Crocker Kitchens
tip 1
Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.
tip 2
Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.
tip 3
Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1-1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
Tuesday, June 2, 2026
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Simple Perfect Chili and a Salted Maple Pie. Enjoy!
BEEF STROGANOFF
This comes from Sam Sifton in The New York Times cooking enewletter. Sam wrote, "Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results."
Yield: 4 servings; Time: 1 hour
This was featured in "How Cooking Dinner Can Change Your Life", and can be viewed online at https://cooking.nytimes.com/recipes/1020862-beef-stroganoff.
Ingredients
Kosher salt and freshly ground black pepper
1 1/2 pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
2 tablespoons all-purpose flour
1 1/2 teaspoons hot paprika
1 tablespoon neutral oil, such as canola or grapeseed
4 tablespoons unsalted butter
1/2 pound button mushrooms, cleaned and cut into quarters
2 small shallots, thinly sliced
12 ounces wide egg noodles
1/4 cup dry white wine
1 cup heavy cream or crème fraîche
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Dijon mustard
Chopped fresh parsley, for garnish
Preparation
Bring a large pot of salted water to a boil.
Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.
SIMPLE, PERFECT CHILI
This yummy chili recipe is from Ree Drummond on The Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099.
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
SALTED MAPLE PIE
This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from 'Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit' by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep on eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time."
Yield: 8 to 10 servings; Time: 2 hours, plus chilling and freezing.
This was featured in "The Best Baking Cookbooks of 2018", and can be viewed online at https://cooking.nytimes.com/recipes/1019782-salted-maple-pie.
Ingredients
Perfect Pie Crust, prepared for a custard pie and chilled
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), melted and cooled
1 cup dark robust (formerly Grade B) maple syrup
3/4 cup packed light brown sugar
1/4 cup fine yellow cornmeal
Heaping 1/4 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup heavy cream, at room temperature
1 1/4 teaspoons pure vanilla extract
1 large egg, beaten
Flaky sea salt, for sprinkling
Preparation
On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.
Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
BEEF STROGANOFF
This comes from Sam Sifton in The New York Times cooking enewletter. Sam wrote, "Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results."
Yield: 4 servings; Time: 1 hour
This was featured in "How Cooking Dinner Can Change Your Life", and can be viewed online at https://cooking.nytimes.com/recipes/1020862-beef-stroganoff.
Ingredients
Kosher salt and freshly ground black pepper
1 1/2 pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
2 tablespoons all-purpose flour
1 1/2 teaspoons hot paprika
1 tablespoon neutral oil, such as canola or grapeseed
4 tablespoons unsalted butter
1/2 pound button mushrooms, cleaned and cut into quarters
2 small shallots, thinly sliced
12 ounces wide egg noodles
1/4 cup dry white wine
1 cup heavy cream or crème fraîche
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Dijon mustard
Chopped fresh parsley, for garnish
Preparation
Bring a large pot of salted water to a boil.
Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.
SIMPLE, PERFECT CHILI
This yummy chili recipe is from Ree Drummond on The Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099.
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
ITALIAN MEATBALL SOUP
Recipe Yield: Yield: 8 servings (about 2 cups each)
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.
Ingredients
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Directions
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
SALTED MAPLE PIE
This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from 'Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit' by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep on eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time."
Yield: 8 to 10 servings; Time: 2 hours, plus chilling and freezing.
This was featured in "The Best Baking Cookbooks of 2018", and can be viewed online at https://cooking.nytimes.com/recipes/1019782-salted-maple-pie.
Ingredients
Perfect Pie Crust, prepared for a custard pie and chilled
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), melted and cooled
1 cup dark robust (formerly Grade B) maple syrup
3/4 cup packed light brown sugar
1/4 cup fine yellow cornmeal
Heaping 1/4 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup heavy cream, at room temperature
1 1/4 teaspoons pure vanilla extract
1 large egg, beaten
Flaky sea salt, for sprinkling
Preparation
On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.
Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Spicy Turkey Tacos and Veggie Tacos with Avocado Tomatillo Salsa. Enjoy!
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6-1/2 to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
TACO PIZZAS
This is from Lena Abraham at Delish. The recipe begins, “Tacos and pizzas are meant to be together.”
Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 6 servings
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning
kosher salt
Freshly ground black pepper
6 tostada shells
1 c. salsa
2 c. Mexican blend cheese
1 c. cherry tomatoes, cut into rounds
1 c. Shredded lettuce
1/2 c. sour cream
Cilantro, for garnish
Directions
In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Build your “pizza”: spread a spoonful of salsa on your tostada shell, then top with cheese, meat, tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro if desired and serve.
JAMAICAN JERK STEAK TACOS
This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”
Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”
Ingredients
For the Jerk Seasoning
1 tbsp. garlic powder
1 tbsp. dried Italian blend seasoning
2 tsp. sugar
2 tsp. kosher salt
2 tsp. onion powder
1 tsp. ground allspice
1 tsp. crushed red pepper flakes
1 tsp. cayenne pepper
1 tsp. smoked paprika
1/2 tsp. Freshly ground black pepper
1/4 tsp. ground cinnamon
For the Tacos
2 tbsp. jerk seasoning
1/4 c. plus 2 tbsp. canola oil, divided
1 1/2 lb. flank or skirt steak
10 small (taco-sized) flour tortillas
1 c. diced pineapple
1/2 c. diced onion
1/4 c. freshly chopped cilantro
Juice of 1/2 lime, plus lime wedges for serving
1/4 tsp. kosher salt
1 avocado, sliced
Crumbled cotija cheese, for serving (optional)
Directions
Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6-1/2 to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
TACO PIZZAS
This is from Lena Abraham at Delish. The recipe begins, “Tacos and pizzas are meant to be together.”
Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 6 servings
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning
kosher salt
Freshly ground black pepper
6 tostada shells
1 c. salsa
2 c. Mexican blend cheese
1 c. cherry tomatoes, cut into rounds
1 c. Shredded lettuce
1/2 c. sour cream
Cilantro, for garnish
Directions
In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Build your “pizza”: spread a spoonful of salsa on your tostada shell, then top with cheese, meat, tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro if desired and serve.
JAMAICAN JERK STEAK TACOS
This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”
Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”
Ingredients
For the Jerk Seasoning
1 tbsp. garlic powder
1 tbsp. dried Italian blend seasoning
2 tsp. sugar
2 tsp. kosher salt
2 tsp. onion powder
1 tsp. ground allspice
1 tsp. crushed red pepper flakes
1 tsp. cayenne pepper
1 tsp. smoked paprika
1/2 tsp. Freshly ground black pepper
1/4 tsp. ground cinnamon
For the Tacos
2 tbsp. jerk seasoning
1/4 c. plus 2 tbsp. canola oil, divided
1 1/2 lb. flank or skirt steak
10 small (taco-sized) flour tortillas
1 c. diced pineapple
1/2 c. diced onion
1/4 c. freshly chopped cilantro
Juice of 1/2 lime, plus lime wedges for serving
1/4 tsp. kosher salt
1 avocado, sliced
Crumbled cotija cheese, for serving (optional)
Directions
Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
Monday, June 1, 2026
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include One-Pot Pasta Bolognese and Tomato-Rosemary Chicken. Enjoy!
CHICKEN ALFREDO AND RICE CASSEROLE
This is from Better Homes and Gardens, and begins, "Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best."
Prep Time: 25 minutes; Bake Time: 50 minutes; Total Time: 1 hr 15 minutes; Servings: 4
To view this online, go to https://www.bhg.com/recipe/chicken/chicken-alfredo-and-rice-casserole/.
Ingredients
1 10 ounce container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cup cooked white rice or wild rice
2 cup cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
TOMATO-ROSEMARY CHICKEN
Recipe Yield: Servings: 12
Source: Family Circle: All-time Favorite Recipes
Book Title: Family Circle: All-time Favorite Recipes
View this online at https://diabeticgourmet.com/diabetic-recipes/tomato-rosemary-chicken.
Ingredients
12 Boneless, skinless chicken breast halves (4 pounds total)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup all-purpose flour
2 tbsp vegetable oil (or olive oil)
2 tbsp butter (or margarine)
5 cloves garlic, chopped
1/4 pound proscuitto, chopped
1/3 cup dry white wine
1 tbsp chopped fresh rosemary or 1 tsp dried, crumbled
12 plum tomatoes, diced
1/2 cup chicken broth
Directions
Season both sides of chicken breast halves with salt and pepper. Place flour on a sheet of waxed paper. Turn chicken in flour to coat both sides; shake off any excess and place chicken on another piece of waxed paper.
Heat oven to 375F.
Heat 1 tbsp oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. Add 6 chicken breast halves and saute until lightly browned, about 3 minutes per side. Place chicken in a 15x10x1-ich jelly-roll pan in a single layer, filling half of pan. Repeat with remaining oil, butter, and chicken.
Bake chicken in heated 375F oven for 20 minutes or until internal temperature registers 170F on an instant-read thermometer.
Meanwhile, add garlic and proscuitto to skillet; cook over medium heat, stirring constantly, 3 minutes. Add wine and rosemary; cook 2 minutes, stirring up any browned bits from bottom of skillet.
Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.
Place chicken on a serving platter; pour sauce over top. Serve immediately.
Nutritional Information Per Serving: Calories: 257; Fat: 11 g; Sodium: 377 mg; Cholesterol: 89 mg; Protein: 34 g; Carbohydrates: 5 g
Diabetic Exchanges: 4 Low-Fat Meat; 1 Vegetable
LIMONADA (BRAZILIAN LEMONADE)
This is from Gabriella Lewis in The New York Times cooking enewsletter. For this recipe, Gabriella wrote, "Creamy, frosty and tart, this popular Brazilian drink is a fantastic refreshment for a hot day. In Brazil, it’s also known as limonada Suíça, which translates to Swiss lemonade, because it typically includes sweetened condensed milk, which was marketed by the Swiss company Nestlé in Brazil in the 1940s. Sweetened condensed milk is essential to Brazilian sweets, including desserts like brigadeiros. A shelf-stable dairy product that doesn’t curdle in the presence of acid, it gets blended here with limes, sugar, ice and water to make this tangy beverage creamy. Limonada Suíça always includes condensed milk, but limonada sometimes leaves it out. And even though it’s called lemonade, it often uses limes since the word limão is often used interchangeably for lemons and limes in Portuguese. Pulsing the entire lime into this drink adds an extra layer of brightness and depth from the rind. This drink takes only minutes to blend and is best served immediately, but can be refrigerated for up to 3 days."
Time: 10 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024120-limonada-brazilian-lemonade.
Ingredients
4 limes, scrubbed and washed, plus wedges or wheels for serving
1/3 cup granulated sugar
Half of a 14-ounce can sweetened condensed milk
4 cups cold water
4 cups ice, plus more for serving
Preparation
Cut off and discard the tips of the limes, then cut the limes in quarters.
Working in batches if your blender is smaller, pulse limes, sugar, sweetened condensed milk, water and ice in a blender 5 to 8 times until the ingredients are just combined. You’re looking to extract flavor from the limes, but not to pulverize them, which can make the drink too bitter. Pieces of lime rind may still be visible.
Strain the mixture through a fine-mesh strainer into a large pitcher or bowl with a spout. Use the back of a spoon to push out as much liquid as possible; discard the solids.
Divide among tall, ice-filled glasses, garnish with lime wedges and serve immediately. (You can also pour it into bottles and refrigerate for up to 3 days, shaking before serving.)
BRIGADEIROS
This is from Natalia Pereira and adapted by Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."
Time: 1-1/2 hours, plus cooking; Yield: About 24 pieces
This was featured in "A Brazilian Treat for Home Cooks in a Hurry", and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.
Ingredients
For the Sweetened Condensed Milk (optional)
5 cups whole milk
1 cup granulated sugar
For the Brigadeiros
2 teaspoons unsalted butter, plus more for greasing your hands
1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk
5 tablespoons unsweetened Dutch-process cocoa powder, sifted
Pinch of flaky sea salt
1 cup chocolate or rainbow sprinkles
Preparation
Step 1
If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1-3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
Step 2
Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
Step 3
Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.
Step 4
Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.
EGGPLANT AND SAUSAGE SLOW COOKER BAKED ZITI
This is from Eating Well, and begins, "Using a slow cooker makes this Italian style dish an easy meal for any night of the week."
Prep Time: 25 minutes; Additional Time: 3 hours 35 minutes; Total Time: 4 hours; Servings: 6
To view this online, go to https://www.eatingwell.com/recipe/263593/eggplant-and-sausage-slow-cooker-baked-ziti/.
Ingredients
4 ounces bulk sweet Italian sausage
4 cups peeled and chopped eggplant
2 medium fennel bulbs, trimmed, cored, and thinly sliced
1 (14.5 ounce) can crushed fire-roasted tomatoes
1/2 cup water
1/4 cup dry white wine
2 tablespoons tomato paste
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
6 to 8 ounces dried cut ziti or penne pasta
1/2 cup snipped fresh basil
1 cup shredded part-skim mozzarella cheese (4 ounces)
Snipped fresh basil
Directions
In a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 5- to 6-quart slow cooker combine sausage, eggplant, fennel, tomatoes, water, wine, tomato paste, garlic and Italian seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in pasta and basil. Cover and cook for 30 minutes (see Tip). Stir pasta mixture. Sprinkle with cheese. Cover and cook for 10 minutes more. Let stand, uncovered, for 5 to 10 minutes before serving. Sprinkle with additional basil.
Tips
Tips: Skip the last 30 minutes of cooking by tossing eggplant mixture and basil with 6 to 8 ounces of cooked pasta. Sprinkle with cheese; continue as directed.
ONE-POT PASTA BOLOGNESE
This is from Betty Crocker, and begins, "This flavorful one-pot pasta is rich, meaty and filling--perfect for a fast weeknight dinner the whole family will enjoy."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 6 servings
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup)
1 teaspoon salt
1 lb lean (at least 80%) ground beef
1/4 cup canned Muir Glen™ organic tomato paste
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef broth
1/2 teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
1 lb uncooked spaghetti
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
Directions
In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
Top with Parmesan cheese and basil.
Tips from the Betty Crocker Kitchens
tip 1
Mix up this dish with different shapes of pasta, like penne or fusilli.
Tip 2
For an extra veggie boost, stir in a couple of cups of spinach or baby kale just before serving.
CHICKEN ALFREDO AND RICE CASSEROLE
This is from Better Homes and Gardens, and begins, "Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best."
Prep Time: 25 minutes; Bake Time: 50 minutes; Total Time: 1 hr 15 minutes; Servings: 4
To view this online, go to https://www.bhg.com/recipe/chicken/chicken-alfredo-and-rice-casserole/.
Ingredients
1 10 ounce container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cup cooked white rice or wild rice
2 cup cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
TOMATO-ROSEMARY CHICKEN
Recipe Yield: Servings: 12
Source: Family Circle: All-time Favorite Recipes
Book Title: Family Circle: All-time Favorite Recipes
View this online at https://diabeticgourmet.com/diabetic-recipes/tomato-rosemary-chicken.
Ingredients
12 Boneless, skinless chicken breast halves (4 pounds total)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup all-purpose flour
2 tbsp vegetable oil (or olive oil)
2 tbsp butter (or margarine)
5 cloves garlic, chopped
1/4 pound proscuitto, chopped
1/3 cup dry white wine
1 tbsp chopped fresh rosemary or 1 tsp dried, crumbled
12 plum tomatoes, diced
1/2 cup chicken broth
Directions
Season both sides of chicken breast halves with salt and pepper. Place flour on a sheet of waxed paper. Turn chicken in flour to coat both sides; shake off any excess and place chicken on another piece of waxed paper.
Heat oven to 375F.
Heat 1 tbsp oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. Add 6 chicken breast halves and saute until lightly browned, about 3 minutes per side. Place chicken in a 15x10x1-ich jelly-roll pan in a single layer, filling half of pan. Repeat with remaining oil, butter, and chicken.
Bake chicken in heated 375F oven for 20 minutes or until internal temperature registers 170F on an instant-read thermometer.
Meanwhile, add garlic and proscuitto to skillet; cook over medium heat, stirring constantly, 3 minutes. Add wine and rosemary; cook 2 minutes, stirring up any browned bits from bottom of skillet.
Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.
Place chicken on a serving platter; pour sauce over top. Serve immediately.
Nutritional Information Per Serving: Calories: 257; Fat: 11 g; Sodium: 377 mg; Cholesterol: 89 mg; Protein: 34 g; Carbohydrates: 5 g
Diabetic Exchanges: 4 Low-Fat Meat; 1 Vegetable
LIMONADA (BRAZILIAN LEMONADE)
This is from Gabriella Lewis in The New York Times cooking enewsletter. For this recipe, Gabriella wrote, "Creamy, frosty and tart, this popular Brazilian drink is a fantastic refreshment for a hot day. In Brazil, it’s also known as limonada Suíça, which translates to Swiss lemonade, because it typically includes sweetened condensed milk, which was marketed by the Swiss company Nestlé in Brazil in the 1940s. Sweetened condensed milk is essential to Brazilian sweets, including desserts like brigadeiros. A shelf-stable dairy product that doesn’t curdle in the presence of acid, it gets blended here with limes, sugar, ice and water to make this tangy beverage creamy. Limonada Suíça always includes condensed milk, but limonada sometimes leaves it out. And even though it’s called lemonade, it often uses limes since the word limão is often used interchangeably for lemons and limes in Portuguese. Pulsing the entire lime into this drink adds an extra layer of brightness and depth from the rind. This drink takes only minutes to blend and is best served immediately, but can be refrigerated for up to 3 days."
Time: 10 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024120-limonada-brazilian-lemonade.
Ingredients
4 limes, scrubbed and washed, plus wedges or wheels for serving
1/3 cup granulated sugar
Half of a 14-ounce can sweetened condensed milk
4 cups cold water
4 cups ice, plus more for serving
Preparation
Cut off and discard the tips of the limes, then cut the limes in quarters.
Working in batches if your blender is smaller, pulse limes, sugar, sweetened condensed milk, water and ice in a blender 5 to 8 times until the ingredients are just combined. You’re looking to extract flavor from the limes, but not to pulverize them, which can make the drink too bitter. Pieces of lime rind may still be visible.
Strain the mixture through a fine-mesh strainer into a large pitcher or bowl with a spout. Use the back of a spoon to push out as much liquid as possible; discard the solids.
Divide among tall, ice-filled glasses, garnish with lime wedges and serve immediately. (You can also pour it into bottles and refrigerate for up to 3 days, shaking before serving.)
BRIGADEIROS
This is from Natalia Pereira and adapted by Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."
Time: 1-1/2 hours, plus cooking; Yield: About 24 pieces
This was featured in "A Brazilian Treat for Home Cooks in a Hurry", and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.
Ingredients
For the Sweetened Condensed Milk (optional)
5 cups whole milk
1 cup granulated sugar
For the Brigadeiros
2 teaspoons unsalted butter, plus more for greasing your hands
1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk
5 tablespoons unsweetened Dutch-process cocoa powder, sifted
Pinch of flaky sea salt
1 cup chocolate or rainbow sprinkles
Preparation
Step 1
If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1-3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
Step 2
Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
Step 3
Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.
Step 4
Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.
EGGPLANT AND SAUSAGE SLOW COOKER BAKED ZITI
This is from Eating Well, and begins, "Using a slow cooker makes this Italian style dish an easy meal for any night of the week."
Prep Time: 25 minutes; Additional Time: 3 hours 35 minutes; Total Time: 4 hours; Servings: 6
To view this online, go to https://www.eatingwell.com/recipe/263593/eggplant-and-sausage-slow-cooker-baked-ziti/.
Ingredients
4 ounces bulk sweet Italian sausage
4 cups peeled and chopped eggplant
2 medium fennel bulbs, trimmed, cored, and thinly sliced
1 (14.5 ounce) can crushed fire-roasted tomatoes
1/2 cup water
1/4 cup dry white wine
2 tablespoons tomato paste
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
6 to 8 ounces dried cut ziti or penne pasta
1/2 cup snipped fresh basil
1 cup shredded part-skim mozzarella cheese (4 ounces)
Snipped fresh basil
Directions
In a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 5- to 6-quart slow cooker combine sausage, eggplant, fennel, tomatoes, water, wine, tomato paste, garlic and Italian seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in pasta and basil. Cover and cook for 30 minutes (see Tip). Stir pasta mixture. Sprinkle with cheese. Cover and cook for 10 minutes more. Let stand, uncovered, for 5 to 10 minutes before serving. Sprinkle with additional basil.
Tips
Tips: Skip the last 30 minutes of cooking by tossing eggplant mixture and basil with 6 to 8 ounces of cooked pasta. Sprinkle with cheese; continue as directed.
ONE-POT PASTA BOLOGNESE
This is from Betty Crocker, and begins, "This flavorful one-pot pasta is rich, meaty and filling--perfect for a fast weeknight dinner the whole family will enjoy."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 6 servings
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup)
1 teaspoon salt
1 lb lean (at least 80%) ground beef
1/4 cup canned Muir Glen™ organic tomato paste
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef broth
1/2 teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
1 lb uncooked spaghetti
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
Directions
In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
Top with Parmesan cheese and basil.
Tips from the Betty Crocker Kitchens
tip 1
Mix up this dish with different shapes of pasta, like penne or fusilli.
Tip 2
For an extra veggie boost, stir in a couple of cups of spinach or baby kale just before serving.
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