Today's recipe is a hearty, filling, family-friendly classic. Slighty undercook the pasta to make sure it doesn't end up too mushy. Reduce the amount of red pepper for sensitive palates, or crank it up for spice lovers. Freeze half for another day.
CHILI MAC
12 oz. uncooked rotini spiral macaroni or wagon wheel pasta
2 cups canned red kidney beans, rinsed and drained
2 tbsp. olive oil
2 c. chopped onion
2 tbsp. minced fresh garlic
1 pound cremini mushrooms, finely chopped
20 oz. ground turkey breast
2 c. chopped green bell pepper
4 tsp. ground cumin
2 tsp. dried oregano
1 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. ancho chili powder
1 tsp. freshly ground black pepper
1/4 to 1 tsp. ground red pepper
4 cups lower-sodium marinara sauce
cooking spray
4 oz. extra-sharp cheddar cheese shredded, about 1 cup
Preheat oven to 350.
Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic. and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2qt.) baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350 for 10 minutes or until cheese melts, or follow freezing instructions.
FREEZING INSTRUCTIONS: SPOON HALF OF THE UNBAKED MIXTURE INTO A 2 QT. BAKING DISH. COVER WITH A LID; FREEZE UP TO 2 MONTHS.
TO THAW: REMOVE LID; PLACE IN MICROWAVE. MICROWAVE AT 30% POWER 30-40 MINUTES (OR ON DEFROST SETTING FOR 3.75 POUNDS)
TO REHEAT: COVER CASSEROLE WITH FOIL; BAKE AT 400 FOR 20 MINUTES OR UNTIL THERMOMETER INSERTED IN CENTER REGISTERS 160 DEGREES.
Friday, February 28, 2014
Thursday, February 27, 2014
THIRSTY THURSDAY
When I saw the photo for this recipe in the current issue of TASTE OF HOME I knew I had to post the recipe. It looked so refreshing. Dipping the rims of the glasses in crushed lemon drops really adds to the eye appeal.
CREAMY LEMON MILK SHAKES
2 tbsp. crushed lemon drop candies
1 tsp. sugar
1/2 small lemon, cut into six slices, divided
1/2 c. 2% milk
2 c. vanilla ice cream
2 c. lemon sorbet
3 oz. cream cheese, softened
2 tsp. grated lemon peel
1/2 tsp. vanilla extract
In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims in candy mixture. Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
CREAMY LEMON MILK SHAKES
2 tbsp. crushed lemon drop candies
1 tsp. sugar
1/2 small lemon, cut into six slices, divided
1/2 c. 2% milk
2 c. vanilla ice cream
2 c. lemon sorbet
3 oz. cream cheese, softened
2 tsp. grated lemon peel
1/2 tsp. vanilla extract
In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims in candy mixture. Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
Wednesday, February 26, 2014
CROCKPOT WEDNESDAY
Today's recipe would make some hearty sandwiches for lunch or dinner and should be really good warmed over. It comes from THE CROCKIN' GIRLS SLOW COOKER COMPANION.
ZESTY SHREDDED CHICKEN BARBECUE
6 boneless, skinless chicken breasts, frozen
1 (12oz.) bottle barbecue sauce (your favorite choice)
1/2 c. Italian salad dressing
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
1 or 2 onions, sliced
Sandwich/sub rolls, toasted
Place frozen chicken in slow-cooker (stacking is fine). In a bowl, mix together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce; then pour over frozen chicken. Slice desired amount of onion and add to slow-cooker. Cover and cook on LOW for approximately 4 hours. Remove chicken and shred with 2 forks, then return the shredded chicken to the slow-cooker. Cook on LOW for an additional 1 to 2 hours to soak up the sauce. Add the shredded chicken and onions to the toasted rolls.
ZESTY SHREDDED CHICKEN BARBECUE
6 boneless, skinless chicken breasts, frozen
1 (12oz.) bottle barbecue sauce (your favorite choice)
1/2 c. Italian salad dressing
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
1 or 2 onions, sliced
Sandwich/sub rolls, toasted
Place frozen chicken in slow-cooker (stacking is fine). In a bowl, mix together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce; then pour over frozen chicken. Slice desired amount of onion and add to slow-cooker. Cover and cook on LOW for approximately 4 hours. Remove chicken and shred with 2 forks, then return the shredded chicken to the slow-cooker. Cook on LOW for an additional 1 to 2 hours to soak up the sauce. Add the shredded chicken and onions to the toasted rolls.
Tuesday, February 25, 2014
TUESDAY'S TREAT
Anytime I ask the Hubby what special treat I can make for a birthday or other special occasion I always get the answer "pineapple upside-down cake." So I was pretty excited to get this recipe for Pineapple Upside Down Cupcakes. Not only is it simple,using a boxed mix, but also makes smaller portions which is always a help when you hope to limit sugar and calories.
I can't wait to try it next time a treat is in order.
PINEAPPLE UPSIDE DOWN CUPCAKES
cooking spray
1/2 c. butter, melted
1 1/2 c. brown sugar
24 maraschino cherries
1 (20 oz.) can crushed pineapple
1 (18.25 oz.) package Duncan Hines Pineapple Supreme cake mix
3 eggs
1/1/3 c. pineapple juice
1/3 c. vegetable oil
1 tbsp. confectioners' sugar for dusting or as needed
Move an oven rack into the middle of the oven. Preheat the oven to 350.
Spray 24 muffin cups with cooking spray.
Line a work surface with waxed paper.
Spoon 1 tbsp. brown sugar into each muffin cup.
Press a cherry into the center of the brown sugar in each muffin cup.
Spoon a heaping tsp. of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
Bake in a preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
I can't wait to try it next time a treat is in order.
PINEAPPLE UPSIDE DOWN CUPCAKES
cooking spray
1/2 c. butter, melted
1 1/2 c. brown sugar
24 maraschino cherries
1 (20 oz.) can crushed pineapple
1 (18.25 oz.) package Duncan Hines Pineapple Supreme cake mix
3 eggs
1/1/3 c. pineapple juice
1/3 c. vegetable oil
1 tbsp. confectioners' sugar for dusting or as needed
Move an oven rack into the middle of the oven. Preheat the oven to 350.
Spray 24 muffin cups with cooking spray.
Line a work surface with waxed paper.
Spoon 1 tbsp. brown sugar into each muffin cup.
Press a cherry into the center of the brown sugar in each muffin cup.
Spoon a heaping tsp. of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
Bake in a preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
Monday, February 17, 2014
MEATLESS MONDAY
Today's recipe is an excellent side that kicks corn up a notch! It is great to take as a covered dish or just use for a family meal. Quick, easy, and tasty it will soon become a family favorite.
YUM, YUM CORN
2 (16oz) packages frozen corn kernels
1/2 c. butter, melted
1 (8oz.) pkg. cream cheese, softened (I use 1/3 less fat)
1 clove garlic, pressed
1 tsp. white sugar (may use Splenda)
salt to taste (I don't use it)
1/2 tsp. dried parsley
Preheat oven to 350.
Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic sugar, salt, and parsley. Spoon into a casserole dish and bake in a preheated oven for 30 minutes, until lightly browned on top.
YUM, YUM CORN
2 (16oz) packages frozen corn kernels
1/2 c. butter, melted
1 (8oz.) pkg. cream cheese, softened (I use 1/3 less fat)
1 clove garlic, pressed
1 tsp. white sugar (may use Splenda)
salt to taste (I don't use it)
1/2 tsp. dried parsley
Preheat oven to 350.
Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic sugar, salt, and parsley. Spoon into a casserole dish and bake in a preheated oven for 30 minutes, until lightly browned on top.
SEAFOOD SUNDAY
Crab cakes are one of my favorite things to order when visiting a high end seafood restaurant. I have not tried making them but today's recipe made me change my mind. Served with a salad this would make an excellent light lunch or dinner. It comes from the December issue of COOKING LIGHT.
RED PEPPER CRAB CAKES
1 tbsp. olive oil, divided
1 c. finely chopped red bell pepper
3 tbsp. finely chopped celery
1/4 c. thinly sliced green onions
1 pound lump crab meat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tbsp. chopped fresh dill, divided
1/4 tsp. ground red pepper
1 large egg
1 large egg white
1/4 c. canola mayonnaise
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice
Heat a large skillet over medium-high heat. Add 1 tsp. olive oil to pan and swirl to coat. Add bell pepper, celery, and green onions to pan; saute for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tbsp. dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 c. crab cake mixture into a 3/4 -inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining
2 tsp. oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
Combine remaining 1 tbsp. dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 tsp. mayonnaise mixture.
RED PEPPER CRAB CAKES
1 tbsp. olive oil, divided
1 c. finely chopped red bell pepper
3 tbsp. finely chopped celery
1/4 c. thinly sliced green onions
1 pound lump crab meat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tbsp. chopped fresh dill, divided
1/4 tsp. ground red pepper
1 large egg
1 large egg white
1/4 c. canola mayonnaise
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice
Heat a large skillet over medium-high heat. Add 1 tsp. olive oil to pan and swirl to coat. Add bell pepper, celery, and green onions to pan; saute for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tbsp. dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 c. crab cake mixture into a 3/4 -inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining
2 tsp. oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
Combine remaining 1 tbsp. dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 tsp. mayonnaise mixture.
Saturday, February 15, 2014
SOUPER SATURDAY
This soup has a mild chili flavor. If you want more heat, increase the amount of chili powder and don't seed the jalepenos.
THREE-BEAN VEGETARIAN CHILI
1 3/4 c. vegetable broth
1 c. chopped onion
1/4 c. chopped, seeded, jalepeno pepper (2 peppers)
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 garlic cloves, minced
2 (15oz.) cans no-salt-added black beans, rinsed and drained
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15oz.) can no-salt-added pinto beans, rinsed and drained
1 (15oz) can no-salt-added kidney beans, rinsed and drained
1/2 c. reduced-fat sour cream
2 oz. shredded Monterey Jack cheese with jalepeno peppers (about 1/2 cup)
1/4 cup shredded cilantro
Combine first 12 ingredients in a 6 qt. slow cooker. Cover and cook on LOW for 8 hours.
Ladle soup into bowls; top with sour cream, cheese, and cilantro.
THREE-BEAN VEGETARIAN CHILI
1 3/4 c. vegetable broth
1 c. chopped onion
1/4 c. chopped, seeded, jalepeno pepper (2 peppers)
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 garlic cloves, minced
2 (15oz.) cans no-salt-added black beans, rinsed and drained
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15oz.) can no-salt-added pinto beans, rinsed and drained
1 (15oz) can no-salt-added kidney beans, rinsed and drained
1/2 c. reduced-fat sour cream
2 oz. shredded Monterey Jack cheese with jalepeno peppers (about 1/2 cup)
1/4 cup shredded cilantro
Combine first 12 ingredients in a 6 qt. slow cooker. Cover and cook on LOW for 8 hours.
Ladle soup into bowls; top with sour cream, cheese, and cilantro.
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