Sweet & Spicy Jalapeno Poppers

December 11, 2014 Leave a Comment

 

Sweet & Spicy Jalapeno Poppers

Sweet & Spicy Jalapeno Poppers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

There’s no faster way to get started than with these bacon-wrapped poppers.  Make them ahead and bake just before serving.  Even the hot pepper intolerant will love them.  **  This recipe is Diabetic Friendly!!  **

           Dawn Onuffer                                                                                   Crestview, Florida

Sweet & Spicy Jalapeno Poppers Recipe

 

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers

4 oz. cream cheese, softened

2 Tbsp. shredded cheddar cheese

6 bacon strips, halved widthwise

¼ cup packed brown sugar

1 Tbsp. chili seasoning

 

Put gloves on first and then cut jalapenos in half lengthwise and remove seeds; set aside.   In a small bowl, beat cheeses until blended.  Spoon onto pepper halves.  Wrap a half-strip of bacon around each pepper half.

Combine brown sugar and chili seasoning; coat peppers with sugar mixture.  Place in a greased 10×15 baking pan.

Bake at 350 F. for 18-20 minutes or until bacon is firm.      1 dozen

 

(Recipe for Sweet & Spicy Jalapeno Poppers was in www.tasteofhome.com, 2014)

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Jiffy Ground Pork Skillet

December 10, 2014 Leave a Comment

 

Jiffy Ground Pork Skillet

Jiffy Ground Pork Skillet

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Some people call it dinner hour, but many of us call it rush hour.  Slow down the pace with this super quick mouthwatering meal.  The only thing you’ll have left over is time to share with your family at the table.

        Brigitte Schaller                                                                               Flemington, Missouri

Jiffy Ground Pork Skillet Recipe

 

Jiffy Ground Pork Skillet

1 ½ cups uncooked penne pasta

1 lb. ground pork

½ cup chopped onion

1 can (14.5 oz.) Stewed tomatoes, undrained

1 can (8 oz.) tomato sauce

1 tsp. Italian seasoning

1 medium zucchini, cut into ¼ inch slices

 

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain.  Add the tomatoes, tomato sauce and Italian seasoning.  Bring to a boil.  Reduce heat; cover and cook for 5 minutes to allow flavors to blend.

Drain pasta; add to skillet.  Stir in zucchini.  Cover and cook for 3-5 minutes or until zucchini is crisp-tender.            5 servings

 

(Recipe for Jiffy Ground Pork Skillet was in www.tasteofhome.com, 2014)

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Spicy Chili Mac

December 9, 2014 Leave a Comment

 

Spicy Chili Mac

Spicy Chili Mac

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Family and friends love this recipe.  I use three power foods:  tomatoes, black beans and olive oil, plus whole wheat pasta.  It’s comfort food to feel good about.  **This recipe is DIABETIC FRIENDLY!**

          Krissy Black                                                                                        Mt. Vernon, Ohio

Spicy Chili Mac Recipe

 

Spicy Chili Mac

2 cups uncooked whole wheat elbow macaroni

1 lb. lean ground turkey

1 small onion, chopped

2 to 3 jalapeno peppers, seeded and chopped

2 tsp. olive oil

2 garlic cloves, minced

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

1 can (14 ½ oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1 to 2 Tbsp. hot pepper sauce

2 to 3 tsp. chili powder

1 tsp. cumin

¼ tsp. cayenne pepper

¼ tsp. pepper

¾ cup shredder reduced-fat cheddar cheese

 

Cook macaroni according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion and jalapeno in oil over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Add the beans, tomatoes, tomato sauce, pepper sauce and seasoning.  Drain macaroni; stir into turkey mixture.  Cook over medium-low heat for 5 minutes or until heated through.

Sprinkle with cheese.  Remove from the heat; cook and let stand until cheese is melted.         6 serving

 

(Recipe for Spicy Chili Mac was in www.tasteofhome.com, 2014)

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Beef & Spinach Lo Mein

December 5, 2014 Leave a Comment

 

Beef & Spinach Lo Mein

Beef & Spinach Lo Mein

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you like a good stir-fry, this dish will definitely satisfy.  I discovered the recipe at an international luncheon and it’s now a favorite go-to meal.

          Denise Patterson                                                                             Bainbridge, Ohio

Beef & Spinach Lo Mein Recipe

 

Beef & Spinach Lo Mein

¼ cup hoisin sauce

2 Tbsp. soy sauce

1 Tbsp. water

2 tsp. sesame oil

2 garlic cloves, minced

¼ tsp. crushed red pepper flakes

1 lb. beef top round steak, thinly sliced

6 oz. uncooked spaghetti

4 tsp. canola oil, divided

1 can (8 oz.) sliced water chestnuts, drained

2 green onions, sliced

1 package (10 oz.) fresh spinach, coarsely chopped

1 red chili pepper, seeded and thinly sliced

 

In a small bowl, mix the first six (6) ingredients.  Remove ¼ cup mixture to a large bowl; add beef and toss to coat.  Marinate at room temperature 10 minutes.

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, heat 1 ½ teaspoon canola oil.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan.  Repeat with an additional 1 ½ teaspoons oil and remaining beef mixture.

Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds.  Stir in spinach and remaining hoisin mixture; cook until spinach is wilted.  Returned beef to pen; heat through.

Drain spaghetti; add to beef mixture and toss to combine.  Sprinkle with chili pepper.        5 serving

 

(Recipe for Beef & Spinach Lo Mein was in www.tasteofhome.com, 2014)

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Cranberry Chili Meatballs

December 4, 2014 Leave a Comment

 

Cranberry Chili Meatballs

Cranberry Chili Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade.  My friends look forward to enjoying these meatballs at our holiday gatherings and there are never any leftovers!  The sauce is tangy yet sweet, and the festive color is perfect for any holiday party.

         Amy Scamerhorn                                                                             Indianapolis, Indiana

Cranberry Chili Meatballs Recipe

 

Cranberry Chili Meatballs

1 can (14 oz.) jellied cranberry sauce

1 bottle (12 oz.) chili sauce

¾ cup packed brown sugar

½ tsp. chili powder

½ tsp. ground cumin

¼ tsp. cayenne pepper

1 package (32 oz.) frozen fully cooked homestyle meatballs, thawed

In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved.  Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally.            6 dozen

 

(Recipe for Cranberry Chili Meatballs was in www.tasteofhome.com, 2014)

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Pumpkin, Sausage & Squash Pasta

December 3, 2014 Leave a Comment

 

Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

I made this Pumpkin, Sausage & Squash Pasta…and it was VERY GOOD.  This recipe came in the Stop & Shop Flyer in October, 2014.  It called for “Stop & Shop Limited Time Originals Pumpkin Pasta Sauce, 25 oz. jar.  If you go to Stop & Shop, check to see if they have any more of this sauce.  I know that that there weren’t many bottles left after Thanksgiving.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta

1 jar (25 oz.) Pumpkin Pasta Sauce

1 tsp. canola oil

12 oz. pkg. Nature’s Promise Chicken sausage, sweet apple flavor

1 Tbsp. butter

3 cups butternut squash, peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic, diced

1 ½ bags (6 oz.) fresh baby spinach

½ grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage links in half, the into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to a bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 15-20 minutes or until vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta to pan among bowl or plates, top with sausage and vegetable mixture; sprinkle with Parmesan cheese and serve.             8 servings

 

Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop Flyer, November, 2014

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Thai Pork Noodle Bowl

December 3, 2014 Leave a Comment

 

Thai Pork Noodle Bowl

Thai Pork Noodle Bowl

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This recipe, Thai Pork Noodle Bowl, was advertising pork in the Taste of Home magazine.  I love pork dishes, so here goes.

Thai Pork Noodle Bowl Recipe

 

Thai Pork Noodle Bowl

4 boneless ribeye (rib) pork chops (3/4 to 1 inch thick)

Marinade:        ¼ cup soy sauce

¼ cup chopped cilantro or 1 Tbsp. dried cilantro

3 cloves garlic, crushed

3 Tbsp. brown sugar

1 Tbsp. vegetable oil

1 lime, juiced

Peanut Noodles & Sauce:         10 oz. pasta (spaghetti, linguini or angel hair)

1 lime, juiced

2 cloves, finely minced

½ cup peanut butter

1 cup hot water

2 Tbsp. soy sauce

 

In large baking dish, arrange ribeye pork chops evenly.  Whisk marinade ingredients together in bowl.  Set ¼ cup marinade in refrigerator.  Pour remaining marinade over pork chops and marinate 20-30 minutes.

Meanwhile, cook pasta according to package directions.  Whisk together remaining peanut sauce ingredients in large bowl.  Drain cooked pasta; toss with peanut sauce.  Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium-high.  Remove pork chops from marinade and discard excess marinade.  Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium) on meat thermometer.

Transfer grilled pork chops to a cutting board and let rest 3 minutes.  Slice pork against grain.  Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.         4 servings

 

(Recipe for Thai Pork Noodle Bowl was in www.tasteofhome.com, 2014)

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Turkey Burritos with Fresh Fruit Salsa

December 2, 2014 Leave a Comment

 

Turkey Burritos with Fresh Fruit Salsa

Turkey Burritos with Fresh Fruit Sals

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family.  “Even our pickiest eater loves these with the sweet-spicy fruit  salsa.  Yum!”  This recipe is “Diabetic Friendly”!

                Lisa Eaton                                                                                           Kenneburk, ME

Turkey Burritos with Fresh Fruit Salsa Recipe

 

Turkey Burritos with Fresh Fruit Salsa

1 pint grape tomatoes, quartered

1 medium mango, peeled and chopped

2 medium kiwifruit, peeled and chopped

3 green onions, thinly sliced

3 Tbsp. finely chopped red onion

1 jalapeno pepper, seeded and chopped

1 Tbsp. lime juice

Burritos:       1 lb. lean ground turkey

½ tsp. ground turmeric

¼ tsp. ground cumin

1 Tbsp. olive oil

2 garlic cloves, minced

½ cup Burgundy wine or reduced-sodium beef broth

1 jar (16 oz.) salsa

2 cups frozen corn, thawed

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

10 whole wheat tortilla (8 inch), warmed

1 cup (4 oz.) shredded reduced-fat cheddar cheese

 

For salsa, combine the first seven ingredients.  Chill until serving.

In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in wine.  Bring to a boil.  Reduce heat; simmer, uncover, for 3-5 minutes or until thickened.

Stir in the salsa, corn and black beans.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.  Remove from the heat.

Spoon about ½ cup turkey mixture off center on each tortilla.  Sprinkle with cheese.  Fold sides and ends over filling and roll up.  Serve with salsa.         10 servings

 

(Recipe for Turkey Burritos with Fresh Fruit Salsa  was in www.tasteofhome.com, 2014)

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Next Day Turkey Primavera

November 30, 2014 Leave a Comment

 

Next Day Turkey Primavera

Next Day Turkey Primavera

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I make this recipe often around the holidays.  It’s a wonderful way to use leftover turkey without feeling like it’s a “repeat” meal.  I love pasta, and the creamy sauce in this primavera is so easy to make.

           Robyn Hardisty                                                                                Lakewood, California

Next Day Turkey Primavera Recipe

 

Next Day Turkey Primavera

1 cup uncooked penne pasta

8 fresh asparagus spears, trimmed and cut into 1 inch pieces

2/3 cup julienned carrot

3 Tbsp. butter

4 large fresh mushrooms, sliced

½ cup chopped yellow summer squash

½ cup chopped zucchini

1 ½ cups shredded cooked turkey

1 medium tomato, chopped

1 envelope Italian salad dressing mix

1 cup heavy whipping cream

¼ cup grated Parmesan cheese

 

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes.  Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.

Stir in the turkey, tomato, dressing mix and cream.  Bring to a boil; cook and stir for 2 minutes.

Drain pasta; add to vegetable and toss to combine.  Sprinkle with cheese and toss again.        4 servings

 

(Recipe for Next Day Turkey Primavera was in www.tasteofhome.com, 2014)

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Buffalo Wing Dip

November 30, 2014 Leave a Comment

 

Buffalo Wing Dip

Buffalo Wing Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you love spicy wings, you’ll love this dip.  It’s super cheesy, full of rich flavor and really has the flavor of buffalo wings!

Buffalo Wing Dip Recipe

Buffalo Wing Dip

2 packages (8 oz. each) cream cheese, softened

½ cup ranch salad dressing

½ cup sour cream

5 Tbsp. crumbled blue cheese

2 cups shredded cooked chicken

½ cup Buffalo wing sauce

2 cups (8 oz.) shredded cheddar cheese, divided

1 green onion, sliced

Tortilla chips

 

In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese.  Transfer to a 3 quart slow cooker.  Layer with chicken, wing sauce and 1 cup cheese.  Cover and cook on low for 2-3 hours or until heated through.

Sprinkle with remaining cheese and onion.  Serve with tortilla chips.          6 cups

 

(Recipe for Buffalo Wing Dip was on www.tasteofhome.com, 2014)

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