Fennel & Shrimp Fra Diavolo

May 29, 2015 Leave a Comment
Fennel & Shrimp Fra Diavolo

Fennel & Shrimp Fra Diavolo

 

Sweet shrimp and fennel is just the thing to pair with this spicy, garlicky tomato sauce.  If you’re not a fan of heat, adjust the amount of crushed red pepper to taste.

 

Fennel & Shrimp Fra Diavolo Recipe

 

Fennel & Shrimp Fra Diavolo

8 oz. whole-wheat penne

¼ cup extra-virgin olive oil

1 small onion, sliced

1 medium fennel bulb, cored and sliced, fronds chopped and reserved

4 large cloves garlic, grated or minced

1 tsp. crushed red pepper

¾ tsp. Italian seasoning

½ tsp. salt

¼ tsp. ground pepper

1 can (28 oz.) diced tomatoes

1 lb. raw shrimp (21-25 count), peeled and deveined

 

Bring a large pot of water to a boil.  Add penne and cook according to package directions.  Drain, return to the pot and cover to keep warm.

Meanwhile, heat oil in a large skillet over medium heat.  Add onion and fennel and cook, stirring, until starting to soften, about 5 minutes.  Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook for 1 minute more.  Add tomatoes and their juice; bring to a simmer.  Cook, stirring occasionally, for 10 minutes.  Add shrimp and cook, stirring occasionally, until the shrimp is just cooked through, about 4 minutes.

Stir about ½ cup of the tomato sauce into the pasta to lightly coat it.  Divide among 4 pasta owls and top with the remaining shrimp and sauce.  Serve sprinkled with chopped fennel fronds, if desired.           4 servings

 

(Recipe for Fennel & Shrimp Fra Diavolo came from Eating Well Magazine, 2015)

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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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Meatball Skillet Meal

May 16, 2014 Leave a Comment

 

Meatball Skillet Meal

Meatball Skillet Meal

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

www.tasteofhome.com

 

With colorful vegetables and nicely seasoned meatballs, this tasty meal-in-one offers a lot of flavors for a little cash.

           Donna Smith                                                                     Victor, New York

 

Meatball Skillet Meal Recipe

Meatball Skillet Meal

½ cup finely chopped fresh mushrooms

1/3 cup quick-cooking oats

2 Tbsp. finely chopped green pepper

2 Tbsp. finely chopped onion

2 Tbsp. dried parsley flakes

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

1 lb. ground turkey

4 medium carrots, sliced

1 small zucchini, sliced

1 can (14.5 oz.) diced tomatoes, undrained

4 cups hot cooked rice

 

In a large bowl, combine the first 10 ingredients.  Crumble turkey over mixture and mix well.  Shape into 1 ¼ inch balls.

In a large skillet, cook meatballs over medium heat until no longer pink; drain.  Add carrots and zucchini; cook, uncovered for 5 minutes or until tender.  Stir in tomatoes; heat through.  Serve with rice.

6 servings

 

(Recipe for Meatballs Skillet Meal was on www.tasteofhome.com, 2014)

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Slow Cooker Pasta e Fagioli

March 7, 2014 Leave a Comment

 

Slow Cooker Pasta e Fafioli

Slow Cooker Pasta e Fagioli

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

www.tasteofhome.com

 

This is my favorite soup to make because it’s so flavorful, hearty and healthy.  I have served this hearty dish to guests and received many compliments.  The soup will be thick, but delicious.

         Penny Novy                                                                     Buffalo Grove, Illinois

 

Slow Cooker Pasta e Fagioli Recipe

Slow Cooker Pasta e Fagioli

1 lb. ground beef

1 medium onion, chopped

1 carton (32 oz.) chicken broth

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 medium carrots, chopped

1 ½ cups finely chopped cabbage

1 celery rib, chopped

2 Tbsp. minced fresh basil or 2 tsp. dried basil

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

1 cup ditalini or other small pasta

Grated Parmesan chess, optional

 

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4 or 5 quart slow cooker.  Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and garlic.  Cover and cook on LOW for 7-8 hours or until vegetables are tender.

Stir in pasta.  Cover and cook on high 30 minutes longer or pasta is tender.  Sprinkle with cheese.

8 servings

 

(Recipe for Slow Cooker Pasta e Fagioli was on www.tasteofhome.com, 2014)

 

 

 

 

 

 

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Slow-Cooked Two-Bean Chili

January 28, 2014 Leave a Comment
Slow-Cooked Two-Bean Chili

Slow-Cooked Two-Bean Chili

 

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

 

The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had NO MEAT!  It’s so chock-full of ingredients and flavor that it’s hard to believe this is a low-fat recipe.  Enjoy!

         Ronald Johnson                                                                               Elmhurst, Illinois

 

Slow-Cooked Two-Bean Chili Recipe

Slow-Cooked Two-Bean Chili

½ Lb. sliced fresh mushrooms

1 large green pepper, chopped

1 large sweet red pepper, chopped

2 ribs celery, chopped

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

4 garlic cloves, minced

2 tsp. ground cumin

1 tsp. dried oregano

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) red beans, rinsed and drained

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

1 large carrot, chopped

½ cup water

½ cup barbecue sauce

¼ cup chili powder

1 tsp. Liquid Smoke, optional

Optional Toppings:   Light sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned.  Add the garlic, cumin and oregano; cook and stir 1 minute longer.

Transfer to a 5 quart slow cooker.  Stir in the tomatoes, beans, carrots, water, barbecue sauce, chili powder and Liquid Smoke if desired.

Cover and cook on low for 8 hours or until vegetables are tender.  Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.            6 servings (2 quarts)

 

(Recipe for Slow-Cooked Two-Bean Chili was on www.tasteofhome.com, 2014)

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Herbed Tomato Bisque

November 7, 2013 Leave a Comment
Herbed Tomato Bisque

Herbed Tomato Bisque

 

This would be great to chase away the chill on a stormy night.  This creamy tomato soup has a hint of sweetness from honey and great herb flavor.

                Dawn Richard                                           Princeton, MN

 

Herbed Tomato Bisque Recipe

Herbed Tomato Bisque

1 medium onion, finely chopped

¼ cup butter, cubed

¼ cup flour

1 tsp. dill weed

1 tsp. dried oregano

3 cups chicken broth

3 cans (14 ½ oz. each) diced tomatoes, undrained

¼ cup minced fresh parsley

2 Tbsp. honey

¾ tsp. salt

¾ tsp. white pepper

1 ½ cups half-and-half cream

 

In a large saucepan, sauté onion in butter until tender.  Stir in the flour, dill and oregano until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the tomatoes, parsley, honey, salt and pepper.  Return to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Stir in cream; heat through.                   8 servings

 

(Recipe for Herbed Tomato Bisque came from Taste of Home (tasteofhome.com)

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Green Chili Chicken Corn Chowder

October 28, 2013 Leave a Comment
Green Chili Chicken Corn Chowder

Green Chili Chicken Corn Chowder

 

This recipe from Patti Ziegler is fast and easy to make but tastes like something you worked on all day!!

 

Green Chili Chicken Corn Chowder Recipe

Green Chili Chicken Corn Chowder

1-2 lbs. cooked, cubed chicken breasts

¾ cup coarsely chopped onion

1 ½-2 garlic cloves, minced

3 Tbsp. butter or margarine

2 cups chicken broth (or 2 cups water mixed with 1 tsp. CHICKEN SOUP BASE)

1-1 ½ tsp. GROUND CUMIN

2 cups half and half or cream

2 cups (8 oz.) shredded Monterey Jack/Colby cheese

2 cans (16 oz. each) cream-style corn

2 cans (4 oz. each) chopped green chilies (or 8 oz. fresh roasted green chilies, peeled & chopped)

1-2 tsp. hot pepper sauce (Pattie uses Tabasco)

1 can (14.5 oz. diced tomatoes

Fresh cilantro or parsley

 (*PENZEYS SPICES)

 

Brown onion and garlic in butter.  Add chicken, broth and cumin and bring to a boil.  Reduce heat to medium.  Add cream, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until the cheese is melted.  Stir in tomatoes.  Serve immediately; garnish with cilantro or parsley.  Salt and pepper to taste.                    6-8 servings

 

(Recipe for Green Chili Chicken Corn Chowder came from Penzeys Spices, September, 2013)

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Black Bean ‘n’ Pumpkin Chili

October 14, 2013 Leave a Comment
Black Bean 'n' Pumpkin Chili

Black Bean ‘n’ Pumpkin Chili

 

My family is crazy about this dish because it uses ingredients you might not ordinarily find in a comfort food favorite.  Believe it or not, pumpkin is what makes it so special.  Freeze a batch for later; it tastes even better reheated.

           Deborah Vliet                                                             Holland, MI                                                                      

 

Black Bean ‘n’ Pumpkin Chili Recipe

Black Bean ‘n’ Pumpkin Chili

2 Tbsp. olive oil

1 medium onion, chopped

1 sweet yellow pepper, chopped

3 garlic cloves, minced

2 cans (15 oz. each) black beans, rinsed and drained

1 can (15 oz.) solid-pack pumpkin

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

3 cups chicken broth

2 ½ cups cubed cooked turkey

2 tsp. chili powder

1 ½  tsp. ground cumin

1 ½ tsp. dried oregano

½ tsp. salt

Cubed avocado and thinly sliced green onion

 

In a skillet, heat oil over medium-high heat.  Add onion, pepper and garlic; cook and stir until tender.

Transfer to a 5 qt. slow cooker; stir in the remaining ingredients.  Cook, covered, on low 4-5 hours.  Top with avocado and green onion.            10 servings

 

(Recipe for Black Bean ‘n’ Pumpkin Chili came from tasteofhome.com)

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Mediterranean Chicken Sandwiches

August 21, 2013 Leave a Comment
Mediterranean Chicken Sandwiches

Mediterranean Chicken Sandwiches

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

www.tasteofhome.com

 

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa.  The refreshing sandwich filling is nicely flavored with oregano and mint.  I like it tucked into chewy pita bread.  (This recipe is Diabetic Friendly!!)

          Marcia Fuller                                                             Sheridan, Montana

 

Mediterranean Chicken Sandwiches Recipe

Mediterranean Chicken Sandwiches

1 ¼ lb. boneless skinless chicken breast, cut into 1 inch strips

2 medium tomatoes, seeded and chopped

½ cup sliced quartered seeded cucumber

½ cup sliced sweet onion

2 Tbsp. cider vinegar

1 Tbsp. olive oil

1 Tbsp. minced fresh oregano or 1 tsp. dried oregano

1 to 2 tsp. minced fresh mint or ½ tsp. dried mint

¼ tsp. salt

6 whole wheat pita pocket halves, warmed

6 lettuce leaves

In a large nonstick coated with cooking spray, cook chicken for 5 minutes or until no longer pink.  Remove from the skillet; cool slightly.

In a large bowl, combine the chicken, tomatoes, cucumber and onion.  In a small bowl, whisk the vinegar, oil, oregano, mint and salt.  Pour over chicken mixture; toss gently.

Cover and refrigerate for at least 1 hour.  Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.         6 servings

 

(Recipe for Mediterranean Chicken Sandwiches was in tasteofhome.com)

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Stuffed Zucchini Boats

July 28, 2013 Leave a Comment
Stuffed Zucchini Boats

Stuffed Zucchini Boats

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

www.tasteofhome.com

 This savory side dish is reason enough to give zucchini extra space in your garden.  “I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves,” she suggests.  “They’re also wonderful paired with any meat.” (This recipe is Diabetic Friendly!!)            

       Billie Moss                                                                   El Sobrante, California  

 

Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats

4 medium zucchini

1 egg

1 cup chopped fresh spinach

¾ cups dry bread crumbs

½ cup tomato sauce

1/3 cup grated Parmesan cheese

1/3 cup finely chopped onion

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

1 can (14.5 oz.) diced tomatoes, drained a finely chopped

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

Trim ends of zucchini; place in a steamer basket.  In a saucepan, bring 1inch of water to a boil; add basket.  Cover and steam for 5 minutes.  When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a ¼ inch shell.  Set pulp aside. In a bowl, beat egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp.  Spoon into zucchini shells. Place in an ungreased 13×9 inch baking dish Bake, uncovered, at 350 for 20 minutes.  Top each with tomatoes and Swiss cheese.  Bake 5-10 minutes longer or until cheese is melted.          8 servings   (Recipe for Stuffed Zucchini Boats was in tasteofhome.com)

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