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Send a Meal Blog

Tuesday, December 31 2013

This casserole recipe looks and tastes like lasagna, but requires only a fraction of the prep time. Cheese-filled ravioli and cooked turkey meatballs are ready to layer with the pasta sauce and cheese straight from the package.

 

 

Ravioli Lasagna
Recipe from 
Servings: 8
Prep Time: 15 mins
 
 
 
 
ingredients
 
  • 1/4   teaspoon   salt
  • 1/2   teaspoon   black pepper
  • 1    26 ounce jar  low-sodium pasta sauce
  • 1    tablespoon   olive oil
  • 2    small  zucchini (3/4 pound total), trimmed and cut into half moons
  • 2    cups   mushrooms, trimmed and quartered (from 10-ounce package)
  • 1/2   teaspoon   Italian seasoning
  • 1    12 ounce package  fully cooked turkey meatballs, quartered
  • 2    9 ounce packages  light four- cheese ravioli (such as Buitoni)
  • 1    8 ounce bag  shredded part-skim mozzarella
 
directions
Heat oven to 375 F. In bowl, stir salt, pepper and sauce. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Ladle 1/2 cup sauce over bottom.
 
 
In a large nonstick saute pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook, stirring, 5 minutes.
 
 
Scatter a third of the meatball pieces over sauce on bottom of pan. Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces. Top with remaining ravioli, vegetables, meatballs, sauce and cheese. Cover with foil.
 
 
Bake at 375 F for 30 minutes. Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.
 
 

 
nutrition information
Per Serving: cal. (kcal) 450, Fat, total (g) 18, chol. (mg) 77, sat. fat (g) 7, carb. (g) 47, fiber (g) 5, pro. (g) 27, sodium (mg) 927, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:57 am   |  Permalink   |  Email
Saturday, December 28 2013

Turkey and cranberries make this appetizer perfect for holiday entertaining.

 

 

Double Cranberry Crostini
Recipe from 
Yield: about 30 appetizers
Prep Time: 45 mins
 
 
 
 
 
ingredients
 
  • 1      recipe Cranberry-Ginger Chutney (see recipe below)
  • 1/3   cup   dried cranberries
  • 2    3 ounce package  cream cheese, softened
  • 2    tablespoons   chopped pecans, toasted
  • 1    teaspoon   finely chopped, peeled fresh ginger
  • 1    teaspoon   lime juice
  • 1    16 ounce loaf  baguette-style French bread
  • 4    ounces   thinly sliced smoked turkey or ham
Cranberry-Ginger Chutney
 
  • 1 1/2   cups   fresh or frozen cranberries
  • 3/4   cup   packed brown sugar
  • 1/3   cup   dried apricot halves, chopped
  • 1/3   cup   golden raisins
  • 2    tablespoons   minced fresh ginger
  • 2    tablespoons   cranberry juice
  • 3/4   teaspoon   ground cardamom
  • 1/4   teaspoon   cayenne pepper
 
 
directions
Prepare Cranberry-Ginger Chutney; let cool. Preheat oven to 375 degree F. Place dried cranberries in a small bowl with enough boiling water to cover; cover and let stand 15 minutes. Drain well. In a medium mixing bowl beat cream cheese until smooth. Beat in drained cranberries, pecans, ginger, and lime juice; set aside.
 
 
Slice baguette diagonally into 1/2-inch slices. Place on a large baking sheet (use two sheets if necessary to fit all the slices in one layer). Bake for 6 to 8 minutes or until edges just start to brown. Cool slightly. Cut smoked turkey into about 30 pieces to fit on bread slices. Spread bread with cranberry-cheese mixture. Top each with a piece of turkey. Dollop with Cranberry-Ginger Chutney.
 
 
Cranberry-Ginger Chutney
In a medium saucepan combine cranberries, brown sugar, dried apricots, raisins, ginger, cranberry juice, cardamom, and cayenne pepper. Cook and stir over medium heat until sugar is dissolved. Cook, uncovered, for 3 to 4 minutes or until cranberries pop, stirring occasionally. Transfer to a medium bowl; let stand about 1 hour or until completely cool. Store, covered, in the refrigerator for up to 1 week.
 
 


 
nutrition information
Per Serving: cal. (kcal) 107, Fat, total (g) 3, chol. (mg) 8, sat. fat (g) 1, carb. (g) 18, Monosaturated fat (g) 1, fiber (g) 1, pro. (g) 3, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, sodium (mg) 150, Potassium (mg) 96, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:55 am   |  Permalink   |  Email
Friday, December 27 2013
 
Chili Beef Pie with Biscuit Crust
Recipe from 
Servings: 8
Prep Time: 25 mins
 
 
 
 
ingredients
 
  • 1    pound   lean ground beef
  • 1    medium  onion, chopped (1/2 cup)
  • 1    small  green sweet pepper, coarsely chopped (1/2 cup)
  • 1    15 ounce can  chili beans in chili gravy, undrained
  • 1    8 ounce can  tomato sauce
  • 1    6 ounce can  tomato paste
  • 1    tablespoon   chili powder
  • 1/2   teaspoon   ground cumin
  • 1/2   teaspoon   bottled hot pepper sauce
  • 1    12 ounce   package (10) refrigerated honey butter flaky biscuits
  • 1    8 ounce carton  sour cream
  • 2    tablespoons   all-purpose flour
  • 2    cups   corn chips, coarsely crushed
  • 1    cup   shredded cheddar cheese (4 ounces)
  •     Chopped green onions
 
directions
Preheat oven to 375 degrees F. In a large skillet, cook ground meat, the 1/2 cup onion, and sweet pepper over medium heat until meat is brown and onion is tender. Drain off fat. Stir in beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.
 
 
Meanwhile, lightly grease a 9- or 10-inch deep-dish pie plate. For crust, unwrap and separate biscuits. Press biscuits onto the bottom and up the side of the prepared pie plate, extending biscuits about 1/2 inch above edge. Spoon meat mixture into crust. In a small bowl, combine sour cream and flour; spread over meat mixture. Sprinkle with chips and cheese.
 
 
Place pie plate on a baking sheet. Bake, uncovered, about 30 minutes or until mixture is heated through and crust is golden. Let stand for 10 minutes before serving. Sprinkle with green onions. Makes 8 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 501, Fat, total (g) 27, chol. (mg) 66, sat. fat (g) 10, carb. (g) 42, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 3, fiber (g) 5, sugar (g) 9, pro. (g) 23, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.07, Riboflavin (mg) 0.26, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 1.46, sodium (mg) 1010, Potassium (mg) 525, calcium (mg) 181.74, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie d
Posted by: Send a Meal AT 09:54 am   |  Permalink   |  Email
Thursday, December 26 2013

Here is a new twist on the popular sandwich. This slow cooker recipe calls for your choice of chicken or ground turkey finished off with slices of mozzarella cheese.

 

 

Sloppy Chicken Joes
Recipe from 
Yield: 8 sandwiches
Prep Time: 15 mins
 
 
 
 
ingredients
 
  •     Nonstick cooking spray
  • 3    pounds   uncooked ground chicken or uncooked ground turkey
  • 2    14 ounce jars  pizza sauce
  • 2    cups   frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped
  • 1    14 1/2ounce can  diced tomatoes
  • 8      hoagie rolls, split
  • 8    slices  mozzarella or provolone cheese (8 ounces)
 
directions
Coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to hot skillet; cook until chicken is no longer pink, stirring to break apart. In a 3-1/2- or 4-quart slow cooker, combine chicken, pizza sauce, vegetables, and undrained tomatoes.
 
 
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
 
 
Arrange split rolls, cut sides up, on an unheated broiler pan. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Spoon chicken mixture onto bottoms of toasted rolls. Top with cheese and roll tops. Makes 8 sandwiches.
 
 

 
nutrition information
Per Serving: cal. (kcal) 661, Fat, total (g) 26, chol. (mg) 135, sat. fat (g) 4, carb. (g) 60, Monosaturated fat (g) 2, fiber (g) 3, sugar (g) 9, pro. (g) 47, vit. A (IU) 632, vit. C (mg) 16, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Folate (µg) 81, sodium (mg) 1296, Potassium (mg) 98, calcium (mg) 323, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 09:52 am   |  Permalink   |  Email
Wednesday, December 25 2013

A work of art, this maple syrup-laced bread will be the star of Christmas brunch menus.

 

 

Festive Maple-Butter Twists
Recipe from 
Servings: 16
Prep Time: 35 mins
 
 
 
 
ingredients
 
  • 2/3   cup   milk
  • 2      eggs
  • 1/3   cup   butter, cut up
  • 1/4   cup   water
  • 4    cups   bread flour
  • 1/4   cup   granulated sugar
  • 1 1/2   teaspoons   salt
  • 2 1/2   teaspoons   active dry yeast or bread machine yeast
  • 1/2   cup   packed brown sugar
  • 1/3   cup   granulated sugar
  • 1/4   cup   all-purpose flour
  • 1/4   cup   butter, softened
  • 1/4   cup   pure maple syrup or maple-flavored syrup
  • 1    teaspoon   ground cinnamon
  • 1/2   teaspoon   maple flavoring
  • 1/2   cup   chopped pecans
 
directions
Add the first eight ingredients to bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
 
 
Meanwhile, for filling, in a small bowl, stir together brown sugar, the 1/3 cup granulated sugar, the all-purpose flour, the 1/4 cup butter, the maple syrup, cinnamon, and maple flavoring; set aside. Grease two 8x1-1/2-inch round baking pans. Grease the outsides of two 6-ounce custard cups. Place a cup upside down in the center of each prepared baking pan; set aside.
 
 
Divide dough in half. On a lightly floured surface, roll one dough portion into a 16x6-inch rectangle. Spread with half of the filling and sprinkle with half of the pecans. Starting from a long side, roll up into a spiral; seal edge and ends. Cut spiral in half lengthwise.
 
 
To shape, line up the halves side by side with cut sides up; loosely twist halves together, keeping cut sides up. Gently stretch to 20 inches long. Transfer to prepared baking pan, forming it into a ring around custard cup; moisten ends and press together to seal. Repeat with the remaining dough, filling, and pecans. Cover and let rise in a warm place until nearly double (30 to 40 minutes).
 
 
Preheat oven to 350 degrees F. Place baking pans on baking sheets to catch any drips while baking. Bake about 25 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Loosen edges and carefully remove cups. Remove bread from pans; cool slightly on wire racks. Serve warm or cool completely. Makes 16 servings.
 
 
 
Make Ahead Tip
  • Bake-ahead tip: Prepare as directed. Wrap each bread twist in foil or plastic wrap, or place in a plastic bag; store in a cool, dry place (not in the refrigerator) for 2 to 3 days. For longer storage, place each completely cooled bread twist in a freezer bag or an airtight container or wrap in heavy foil. Freeze for up to 3 months. Thaw at room temperature for 1 hour.
nutrition information
Per Serving: cal. (kcal) 296, Fat, total (g) 11, chol. (mg) 45, sat. fat (g) 5, carb. (g) 45, fiber (g) 1, pro. (g) 6, vit. A (IU) 243, sodium (mg) 284, calcium (mg) 40, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 09:51 am   |  Permalink   |  Email
Tuesday, December 24 2013

This recipe for creamy hot fudge sauce flavored with coffee liqueur makes the perfect ice cream topping for holiday entertaining. Spoon sauce into decorative glass jars to hand out as food gifts.

 

 

Choco-Coffee Hot Fudge Sauce
Recipe from 
Yield: 3 cups
Prep Time: 10 mins
 
 
 
ingredients
 
  • 1    cup   heavy cream
  • 3/4   cup   granulated sugar
  • 3/4   cup   packed light-brown sugar
  • 1    cup   cocoa powder
  • 1/2   cup   unsalted butter, cut into 8 pieces
  • 6    1 ounce squares  bittersweet chocolate, chopped
  • 1    tablespoon   espresso powder
  • 1/4   teaspoon   salt
  • 2    tablespoons   coffee-flavored liqueur
  • 1    teaspoon   vanilla extract
 
directions
Heat cream in a heavy-bottomed medium-size saucepan over medium-high heat until bubbles form along edge. Lower heat to medium-low and stir in both sugars, cocoa, butter, chocolate, espresso powder and salt.
 
 
Continue to heat over medium-low heat, stirring constantly, until smooth and sugars are melted, about 10 minutes. Take off heat and stir in the coffee liqueur and vanilla. Allow to cool; store in airtight jars in refrigerator for up to 2 weeks. When serving, reheat gently.
 
 
To present as a gift, wrap the tops of the jars in festive fabric and secure with ribbon; keep refrigerated until ready to give. Nestle in a tin filled with netting and include a whisk, wooden spoons and premium maraschino cherries.
 
 

 
nutrition information
Per Serving: cal. (kcal) 86, Fat, total (g) 5, sat. fat (g) 3, carb. (g) 10, fiber (g) 1, pro. (g) 1, sodium (mg) 16, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:50 am   |  Permalink   |  Email
Monday, December 23 2013

A coating of pecans, wheat crackers, and nutmeg adds delicious flavor to this simple chicken dish.

 

 

Pecan-Crusted Chicken Thighs with Braised Greens and Grapes
Recipe from 
Servings: 4
Total Time: 28 mins
 
 
ingredients
 
  • 1    pound   boneless, skinless chicken thighs
  • 1      egg
  • 1/3   cup   finely chopped pecans
  • 1/3   cup   crushed saltine or wheat crackers
  • 1/4   teaspoon   nutmeg
  • 1    10 ounce bag  mixed salad greens
  • 4    small  bunches grapes
  • 1/3   cup   frozen harvest blend or white grape juice concentrate, thawed
 
directions
Pound chicken to slightly flatten; sprinkle salt and pepper. In shallow dish beat egg. In second dish combine pecans, crackers, and nutmeg. Dip chicken in egg then nut mixture, pressing to coat.
 
 
Heat 1 Tbsp. olive oil in 12-inch skillet over medium heat. Cook chicken 5 to 6 minutes each side until crisp (180 degrees F). Remove; cover. In hot skillet cook and stir greens until beginning to wilt. Remove; sprinkle salt and pepper.
 
 
Heat 1 tsp. olive oil in 10-inch skillet. Cook grapes 3 to 4 minutes until skins begin to burst. Add juice concentrate; cook 1 minute more. To serve, drizzle juices over chicken and greens. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 367, Fat, total (g) 18, chol. (mg) 147, sat. fat (g) 3, carb. (g) 27, Monosaturated fat (g) 9, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 19, pro. (g) 27, vit. A (IU) 1020.4, vit. C (mg) 27.16, Thiamin (mg) 0.28, Riboflavin (mg) 0.4, Niacin (mg) 7.9, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 96.76, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 485, Potassium (mg) 646, calcium (mg) 70.68, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 22 2013

This holiday cake recipe show what you can do with frozen pound cake. It just takes some clever slicing and an ultra-rich hazelnut chocolate frosting.

 

 

Dobos Triangle
Recipe from 
Servings: 12
Prep Time: 20 mins
 
 
 
 
ingredients
  • 1    package  (10-3/4 ounces) frozen pound cake, thawed
Hazelnut Chocolate Frosting:
  • 3    tablespoons   heavy cream
  • 1    cup   semisweet chocolate chips
  • 1/4   cup   (1/2 stick) unsalted butter, at room temperature
  • 2    cups   confectioners sugar
  • 4    tablespoons   hazelnut liqueur, such as Frangelico
  • 1/4   teaspoon   salt
Hazelnut Praline:
  • 1/2   cup   granulated sugar
  • 1/3   cup   hazelnuts, toasted and chopped (see Note, below)
Garnish (optional):
 
  • 1/2   cup   heavy cream, chilled
 
directions
Place the thawed pound cake on a work surface. With sharp, long-bladed knife, trim dark top from cake to make cake level. With long-bladed knife, cut remaining cake horizontally into four equal layers, about 1/3 inch thick.
 
 
Hazelnut Chocolate Frosting:
 
In small saucepan, heat heavy cream just until bubbles appear around the edge of the pan. Remove the saucepan from the heat. Add chocolate; let stand 1 minute. Stir until the chocolate is melted and mixture is smooth.
 
 
Meanwhile, in large bowl, beat together butter, confectioners sugar, 3 tablespoons hazelnut liqueur and salt until blended. Beat in chocolate mixture until fluffy and smooth, about 5 to 8 minutes.
 
 
Place one cake layer on baking sheet; spread with 2 tablespoons frosting. Place a cake layer on top; repeat with remaining frosting and cake layers, ending with a cake layer. (Do not frost top of last layer.)
 
 
With sharp, long-bladed knife, cut cake lengthwise and diagonally, starting at the long side on the upper right and cutting through the center of the cake to the long side on the lower left.
 
 
Tip each cake so layers run vertically and each piece of cake sits on a long flat side with long sharp edge pointing up. Spread 2 tablespoons frosting onto one vertical wide side. Press two halves together to form cake triangle.
 
 
Brush diagonal cut edges of cake with remaining liqueur. Spread remaining frosting over sides and top of cake. Run cake comb on diagonal sides to create ridges. Refrigerate for 45 minutes for frosting to set.
 
 
Hazelnut Praline:
 
Line a baking sheet with aluminum foil. Place the granulated sugar in a heavy 8-inch skillet; cook over medium heat, stirring occasionally, until the sugar is melted and amber in color, about 7 minutes. Add the hazelnuts. Quickly turn the sugar-hazelnut mixture out onto the prepared baking sheet, spreading evenly with a metal spatula. Let praline stand at room temperature until completely cool and brittle, about 15 minutes. Break the praline into pieces; coarsely chop the pieces.
 
 
Garnish:
 
If desired, in small bowl, beat chilled cream until moist, stiff peaks form. Spoon whipped cream into pastry bag fitted with decorative tip, and pipe at base of cake. Scatter Hazelnut Praline over top of cake (save any extra for snacking).
 
 

 
nutrition information
Per Serving: cal. (kcal) 342, Fat, total (g) 17, chol. (mg) 44, sat. fat (g) 9, carb. (g) 48, fiber (g) 2, pro. (g) 3, sodium (mg) 146, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:56 am   |  Permalink   |  Email
Saturday, December 21 2013

Serve this colorful red raspberry, Chambord, and cream cheese pie recipe when family and friends gather during Christmas.

 

 

Raspberry Pie with Chambord
Recipe from 
Servings: 8
Prep Time: 40 mins
 
 
 
 
ingredients
 
  • 1    recipe  Pastry for Single-Crust Pie (see recipe below)
  • 3/4   cup   granulated sugar
  • 3    tablespoons   cornstarch
  • 5    cups   fresh or frozen unsweetened red raspberries
  • 1/4   cup   Chambord (black raspberry liqueur) or 2 tablespoons orange liqueur
  • 1    3 ounce package  cream cheese, softened
  • 1/3   cup   powdered sugar
  • 1/2   teaspoon   vanilla
  •   Dash  salt
  • 3/4   cup   whipping cream
  •     Fresh red raspberries (optional)
Pastry for Single-Crust Pie
 
  • 1 1/4   cups   all-purpose flour
  • 1/4   teaspoon   salt
  • 1/3   cup   shortening
  • 4 - 5    tablespoons   cold water
 
 
directions
Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
 
 
For filling, in a large bowl, combine granulated sugar and cornstarch. Add the 5 cups raspberries and the Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed, but still icy.) Transfer filling to crust.
 
 
Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until filling is bubbly almost to the center and pastry is golden brown. Cool on a wire rack.
 
 
Before serving, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt; set aside. In a large bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in the remaining whipped cream.
 
 
Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries. Makes 8 servings.
 
 
Pastry for Single-Crust Pie
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
Posted by: Send a Meal AT 10:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 05 2013

This Christmas side dish recipe is a crowd-pleaser, proving that everything is better with crisp peppered bacon and thick whipping cream.

 

 

Creamy Brussels Sprouts
Recipe from 
Servings: 8
Prep Time: 20 mins
 
 
 
ingredients
 
  • 4    slices  peppered bacon
  • 2    pounds   Brussels sprouts, trimmed and halved through stem end
  • 3/4   cup   reduced-sodium chicken broth
  • 1/2   teaspoon   kosher salt
  • 1/4   teaspoon   black pepper
  • 3/4   cup   whipping cream
  •     Cracked Black Pepper
 
directions
In 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet.
 
 
In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt, and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened.
 
 
Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper. Serves 8.
 
 

 
nutrition information
Per Serving: cal. (kcal) 174, Fat, total (g) 14, chol. (mg) 38, sat. fat (g) 7, carb. (g) 10, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 2, pro. (g) 6, vit. A (IU) 1020, vit. C (mg) 73, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 305, Potassium (mg) 438, calcium (mg) 61, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 12:02 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, December 04 2013

If you are looking for a chili recipe without the tomato base, try this hearty soup that calls for cannellini beans, green chiles, and Monterey Jack cheese.

 

 

Chunky Bean and Chicken Chili
Recipe from 
Servings: 4
 
 
Total Time: 20 mins
 
 
ingredients
 
  • 3    cups   tortilla chips
  • 1    pound   skinless, boneless chicken breasts or thighs, cut in bite-size pieces
  • 2    teaspoons   cooking oil
  • 2    19 ounce cans  cannelini beans, rinsed and drained
  • 6    ounces   shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
  • 1    4 1/2ounce can  diced green chilies
  • 1    14 ounce can  reduced sodium chicken broth
  •     Fresh cilantro (optional)
 
directions
Preheat broiler. Coarsely crush 2 cups of the chips.
 
 
In 4- to 5- quart Dutch oven brown chicken in hot oil over medium-high heat. Add beans, 1 cup of the cheese, the chilies, broth, 1/2 cup water; and crushed chips. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.
 
 
Meanwhile, for tortilla crisps, place remaining 1 cup chips on baking sheet lined with nonstick foil. Sprinkle with remaining 1/2 cup cheese. Broil 6 inches from heat for 1 to 2 minutes, until cheese is melted and begins to brown. Serve chili with tortilla crisps. Sprinkle cilantro. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 575, Fat, total (g) 23, chol. (mg) 111, sat. fat (g) 10, carb. (g) 52, Monosaturated fat (g) 2, Polyunsaturated fat (g) 3, fiber (g) 14, sugar (g) 1, pro. (g) 55, vit. A (IU) 680, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1172, Potassium (mg) 712, calcium (mg) 434, iron (mg) 4, Percent Daily Values are based on
Posted by: Send a Meal AT 12:00 pm   |  Permalink   |  Email
Tuesday, December 03 2013
 
Catchall Casserole
Recipe from 
Servings: 4
Prep Time: 30 mins
 
 
 
ingredients
 
  • 1    cup   water
  • 1/2   cup   uncooked long grain rice
  • 2    tablespoons   vegetable oil
  • 1    pound   boneless meat (such as chicken, turkey, beef, or pork), cut into 1-inch cubes, or ground meat (such as beef, pork, turkey, chicken, or sausage)
  • 4    cups   cut-up vegetables (such as chopped zucchini or yellow summer squash, small broccoli or cauliflower florets, chopped carrot, chopped celery, chopped onion, halved Brussels sprouts, cut green beans, chopped potatoes, sliced mushrooms, chopped sweet peppers, and/or chopped, seeded tomatoes)
  • 1    10 3/4ounce can  condensed soup (such as cream of chicken, cream of broccoli, cream of mushroom, nacho cheese, or tomato)
  • 2/3   cup   milk or water
  • 1/2   teaspoon   dried herb (such as Italian seasoning, basil, oregano, sage, or rosemary), crushed, or 1/4 teaspoon dried thyme, crushed
  • 1 1/2   cups   packaged cornbread stuffing mix, coarsely crushed
  • 3    tablespoons   butter or margarine, melted
 
directions
In a small saucepan, bring the 1 cup water to boiling. Add rice; reduce heat. Cover and simmer for 20 minutes or until liquid is absorbed; set aside.
 
 
Preheat oven to 350 degrees F. In an extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add meat; cook and stir for 3 to 5 minutes or until brown and cooked through. If necessary, drain off and discard fat. Remove meat from skillet; set aside.
 
 
Add the remaining 1 tablespoon oil to the skillet. Add vegetables. Cook and stir for 3 to 4 minutes or until crisp-tender. Stir in cooked meat, cooked rice, soup, milk, and herb; heat through. Spoon hot mixture into a 2-quart casserole.
 
 
In a medium bowl, combine stuffing mix and butter. Sprinkle stuffing mix mixture over meat-vegetable mixture. Bake, uncovered, for 25 minutes or until casserole is bubbly and topping is golden. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 553, Fat, total (g) 27, chol. (mg) 111, sat. fat (g) 9, carb. (g) 44, Monosaturated fat (g) 9, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 6, pro. (g) 33, vit. A (IU) 632, vit. C (mg) 22, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 109, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1155, Potassium (mg) 701, calcium (mg) 91, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:55 am   |  Permalink   |  0 Comments  |  Email
Monday, December 02 2013

Many of Madhur Jaffrey's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.

 

ervings: 4Recipe from 
Prep Time: 30 mins
Total Time: 1 hr
 
 
ingredients
 
  • 1    teaspoon   finely grated ginger
  • 1      garlic clove, mashed to a paste
  • 2    teaspoons   ground coriander
  • 1    teaspoon   ground cumin
  • 3    tablespoons   canola oil
  • 1/4   teaspoon   cumin seeds
  • 1      small shallot, minced
  • 1    tablespoon   tomato paste mixed with 1 tablespoon of water
  • 1 1/4   cups   dried green lentils
  • 1/4   teaspoon   ground turmeric
  • 4    ounces   green beans, cut into 3/4-inch lengths
  • 4    ounces   kale, stemmed and leaves finely chopped
  • 1      medium carrot, thinly sliced
  • 1    cup   finely chopped cilantro
  • 1/2   teaspoon   cayenne pepper
  •     Salt
 
directions
In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
 
 
In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
Posted by: Send a Meal AT 04:44 pm   |  Permalink   |  Email
Thursday, November 14 2013
Recipe from 
Servings: 8
Prep Time: 15 mins
Total Time: 40 mins
 
 
ingredients
 
  • 3    cups   peeled and diced North Carolina sweet potatoes
  • 1      (12-inch) purchased pizza crust
  • 12    ounces   mascarpone cheese or cream cheese, softened
  • 1/2   cup   all-purpose flour
  • 1/2   cup   firmly packed brown sugar
  • 1/2   teaspoon   salt, optional
  • 1/2   teaspoon   finely snipped fresh rosemary
  • 1/3   cup   cold butter, cut into pieces
  • 1    cup   chopped pecans
  •     Garnish: additional rosemary
 
directions
Preheat oven to 450 degrees F. (Heating the oven to 450 degrees F, then reducing the temperature when pizza is placed in oven will help to crisp the crust.)
 
 
In a nonstick skillet, cook sweet potatoes until fork tender. Let cool.
 
 
Place pizza crust on a baking sheet. Spread cream cheese over crust. Scatter sweet potatoes evenly over cheese.
 
 
To make topping, combine flour, brown sugar, salt, and rosemary in a medium bowl, whisking together. Using a pastry blender, cut in butter until crumbs form. Add pecans, mixing well. Sprinkle topping evenly over sweet potatoes.
 
 
Reduce oven to 425 degrees F. Bake pizza for 10 minutes, or until hot and bubbly. Cool slightly before serving. Garnish with additional rosemary, if desired.
Posted by: Send a Meal AT 10:44 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 13 2013

Try this delicious sandwich that features spinach, turkey, and walnut on delicious bruschetta and is toasted to perfection.

 

 

Smoked Turkey Panini
Recipe from 
Servings: 4
Total Time: 20 mins
 
 
ingredients
 
  • 1/3   cup   broken walnuts (optional)
  • 8    1/2-inch thick slices  country Italian bread
  • 1/2   cup   refrigerated classic bruschetta topper
  • 2    tablespoons   mayonnaise
  • 12    ounces   sliced cooked peppered turkey breast
  • 1    cup   large spinach leaves
  •     Olive oil
 
directions
Preheat large skillet over medium heat. Add walnuts; cook and stir 2 minutes to toast. Remove from skillet; set aside.
 
 
To assemble sandwiches, spread 4 bread slices with bruschetta topper and 4 slices with mayonnaise. On bruschetta slices layer walnuts, turkey, and spinach; top with mayo slices. Lightly brush sandwiches with olive oil.
 
 
Place sandwiches in hot skillet; weight with additional skillet (add food cans for more weight). Grill 2 minutes; turn. Replace weight; cook 2 minutes more or until golden and hot. Serves 4.
 
 

 
nutrition information
Per Serving: cal. (kcal) 448, Fat, total (g) 23, chol. (mg) 43, sat. fat (g) 4, carb. (g) 35, Monosaturated fat (g) 8, Polyunsaturated fat (g) 9, fiber (g) 2, sugar (g) 2, pro. (g) 26, vit. A (IU) 875, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 141, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1522, Potassium (mg) 153, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 12:52 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, November 12 2013

Shrimp and sausage team up in this Cajun-style stew. The best part? Dinner is ready in just 30 minutes.

 

 

Shrimp Gumbo
Recipe from 
Servings: 4
Total Time: 30 mins
 
 
ingredients
 
  • 1/2   pound   andouille or Cajun sausage, coarsely chopped
  • 1      medium onion, chopped
  • 1      green sweet pepper, diced
  • 1    14 1/2ounce can  whole tomatoes in juice, chopped
  • 1 1/4   cups   water
  • 1/2   cup   long-grain rice
  • 1 1/2   teaspoons   minced garlic
  • 1    teaspoon   Cajun or Creole seasoning
  • 1    pound   medium shelled and deveined shrimp
 
directions
Heat a Dutch oven over high heat. Add sausage, onion and pepper; cook 5 minutes, until onion begins to brown. Add tomatoes, water, rice, garlic and Cajun seasoning; stir until combined. Bring to a boil; reduce heat and simmer, covered, 15 minutes, until rice is tender.
 
 
Stir in shrimp. Return to a boil; reduce heat and simmer, covered, 2 to 3 minutes more, until shrimp turn opaque.
 
 

 
nutrition information
Per Serving: cal. (kcal) 400, Fat, total (g) 18, chol. (mg) 178, sat. fat (g) 6, carb. (g) 30, fiber (g) 2, pro. (g) 29, sodium (mg) 1178, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 12:55 pm   |  Permalink   |  0 Comments  |  Email
Monday, November 11 2013

This gooey casserole is full of kid-friendly ingredients: hot dogs, macaroni, spaghetti sauce, and cheese. It's a family favorite.

 

 

Seashell Hot Dog Bake
Recipe from 
Servings: 6
Prep Time: 25 mins
 
 
 
ingredients
 
  • 8    ounces   dried medium shell macaroni
  • 1    large  onion, chopped (1 cup)
  • 1    clove  garlic, minced
  • 1    tablespoon   butter
  • 1    16 ounce package  beef frankfurters, halved lengthwise and sliced
  • 1 1/2   cups   purchased spaghetti sauce
  • 1    large  tomato, chopped (1 cup)
  • 1    4 ounce can  (drained weight) mushroom stems and pieces, drained
  • 1    8 ounce carton  dairy sour cream
  • 2    ounces   provolone cheese, shredded (1/2 cup)
  • 2    ounces   mozzarella cheese, shredded (1/2 cup)
 
directions
Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain and set aside.
 
 
In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to boiling. Remove from heat. Stir in sour cream and half of the cheeses. Stir mixture into the drained pasta. Spoon into a 2-quart casserole.
 
 
Cover and bake about 30 minutes or until hot. Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese melts. Makes 6 servings
 
 

 
nutrition information
Per Serving: cal. (kcal) 600, Fat, total (g) 38, chol. (mg) 73, sat. fat (g) 18, carb. (g) 46, Monosaturated fat (g) 15, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 10, pro. (g) 21, vit. A (IU) 1069, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 109, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 1411, Potassium (mg) 403, calcium (mg) 232, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 10:34 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 10 2013

Enjoy a taste of autumn any time with these easy to assemble muffins.

 

 

Pumpkin Pecan Muffins
Recipe from 
Servings: 12
 
 
ingredients
 
  • 2    cups   all-purpose flour
  • 1/2   cup   plus 2 tablespoons Sugar In The Raw®
  • 2    teaspoons   baking powder
  • 1    teaspoon   cinnamon
  • 1/4   teaspoon   salt
  • 2      large egg whites
  • 3/4   cup   pumpkin puree
  • 1/3   cup   orange juice
  • 1/3   cup   skim milk
  • 2    tablespoons   vegetable oil
  • 1/4   cup   chopped pecans
 
directions
Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray.
 
 
In a large bowl stir together flour, 1/2 cup Sugar In The Raw, baking powder, cinnamon and salt. Set aside.
 
 
In another bowl, whisk egg whites lightly. Stir in pumpkin, orange juice, milk and oil. Add to dry ingredients with the pecans, stirring just until mixed.
 
 
Fill muffin cups 23 full. Sprinkle with remaining 2 tablespoons Sugar In The Raw. Bake 15 to 20 minutes.
 
 

 
nutrition information
Per Serving: cal. (kcal) 163, Fat, total (g) 4, carb. (g) 30, pro. (g) 3, sodium (mg) 65, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 01:49 pm   |  Permalink   |  0 Comments  |  Email
Saturday, November 09 2013

Rich in vitamin C and potassium, bright and peppery arugula isn't just for salads, and this pizza proves it. Add a light drizzle of your favorite barbeque sauce before baking for an even more wonderfully smoky flavor.

 

 

Smoky Chicken Pizzas
Recipe from 
Servings: 4
Total Time: 30 mins
 
 
 
ingredients
 
  • 1      large red onion, thinly sliced
  • 1/4   cup   olive oil
  • 1/2   teaspoon   crushed red pepper
  • 4      individual-size packaged baked pizza crusts or flatbreads
  • 12    ounces   fully cooked chicken, shredded
  • 3    ounces   smoked mozzarella cheese, shredded
  • 1    cup   torn arugula
  •     Crushed red pepper
 
directions
Preheat oven to 425 degrees F. In a large skillet cook onion in 1 tablespoon hot oil over medium heat for 10 minutes until softened, stirring occasionally. Set aside.
 
 
In a small bowl combine remaining 3 tablespoons oil and crushed red pepper; drizzle some of the oil mixture onto the pizza crusts. Place crusts on a very large baking sheet(s). Top with chicken, onion, and cheese.
 
 
Bake for 10 minutes or until cheese is melted and pizzas are heated through.
 
 
Top pizzas with arugula, drizzle any remaining oil, and sprinkle or pass additional crushed red pepper.
 
 

 
nutrition information
Per Serving: cal. (kcal) 761, Fat, total (g) 35, chol. (mg) 92, sat. fat (g) 10, carb. (g) 68, Monosaturated fat (g) 14, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 4, pro. (g) 44, vit. A (IU) 340, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1029, Potassium (mg) 294, calcium (mg) 343, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 01:47 pm   |  Permalink   |  0 Comments  |  Email
Friday, November 08 2013

Chicken breasts add extra protein to this favorite pasta casserole recipe.

 

 

Chicken Mac and Cheese
Recipe from 
Servings: 6
Prep Time: 40 mins
 
 
 
 
ingredients
 
  • 1    pound   skinless, boneless, chicken breast halves
  • 1 - 2    teaspoons   dried Italian seasoning, crushed
  •     Salt and ground black pepper
  • 1    tablespoon   olive oil
  • 8    ounces   dried mostaccioli, ziti, or penne pasta
  • 1      medium onion, chopped (1/2 cup)
  • 2      cloves garlic, minced
  • 3    tablespoons   butter
  • 3    tablespoons   all-purpose flour
  • 2    tablespoons   tomato paste
  • 3    cups   milk
  • 8    ounces   smoked cheddar, Gruyere, or Swiss cheese, shredded (2 cups)
  •     Salt and ground black pepper
  • 2    cups   soft sourdough or French bread crumbs
  • 2    ounces   finely shredded Parmesan or Romano cheese (1/2 cup)
  • 3    tablespoons   butter, melted
 
directions
Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.
 
 
In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.
 
 
Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.
 
 
Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.
 
 
 
Variation
  • Cooking Club Directions: Prepare casserole as above for each member, except divide the bread crumb mixture into small resealable plastic bags or moisture- and vapor-proof plastic freezer bags. Do not bake. Cover pans with foil to refrigerate, or wrap with moisture- and vapor-proof wrap to freeze. Refrigerate up to 24 hours or freeze casserole and bread crumb mixture up to 1 month.
Tip
  • Test Kitchen Tip: Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.
Variation
  • Reheating and Serving:
nutrition information
Per Serving: cal. (kcal) 675, Fat, total (g) 34, chol. (mg) 132, sat. fat (g) 18, carb. (g) 49, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 8, pro. (g) 42, vit. A (IU) 1020, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 101, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 771, Potassium (mg) 415, calcium (mg) 555, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie die
Posted by: Send a Meal AT 01:13 pm   |  Permalink   |  Email
Thursday, November 07 2013

Alternative healers use star anise to fight cold and flu symptoms. Melissa Rubel Jacobson combines the licorice-scented spice with cinnamon and ginger -- both stomach soothers -- to flavor a restorative chicken noodle soup.

 

 

Servings: 4Recipe from 
Prep Time: 40 mins
Total Time: 1 hr 10 mins
 
 
ingredients
 
  • 1/4   teaspoon   Sichuan peppercorns
  • 1/2   teaspoon   coarse sea salt
  • 6 1/2   cups   chicken stock, preferably homemade
  • 2      star anise pods
  • 1/2   teaspoon   black peppercorns
  • 1/2     cinnamon stick
  • 1    3 inch strip  of orange zest
  • 1    4 inch piece  of peeled fresh ginger, 1 inch cut into fine matchsticks, the rest thinly sliced
  •     Kosher salt and freshly ground pepper
  • 6      shiitake mushrooms, stems discarded and caps thinly sliced
  • 4    6 ounces   skinless, boneless chicken breast halves
  • 3    ounces   mung bean noodles (see Note)
  • 2      scallions, green parts only, thinly sliced
 
directions
In a mortar, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture.
 
 
In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest, and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot.
 
 
In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2 inch thick.
 
 
Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes. Drain and transfer the noodles to the hot broth. Let stand until heated through, about 1 minute.
 
 
Ladle the noodles, mushrooms, and broth into shallow bowls. Top with the sliced chicken breasts, scallions, and ginger matchsticks. Sprinkle the chicken with the Sichuan pepper-salt and serve.
 
 
NOTE:
 
Mung bean noodles are also known as cellophane or bean thread noodles. They are available at Asian markets.
Posted by: Send a Meal AT 01:10 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, November 06 2013

Use an instant-read thermometer to determine when the turkey is ready. Cooking the bird on the grill adds a smoky taste.

 

 

Maple Orange-Glazed Turkey Roast
Recipe from 
Servings: 10 to 12
Prep Time: 20 mins
 
 
 
 
ingredients
 
  • 1      clove garlic, minced
  • 1    tablespoon   snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   pepper
  • 3/4   cup   orange juice
  • 1    tablespoon   cornstarch
  • 1/2   cup   maple syrup
  • 1    teaspoon   finely shredded orange peel
  • 1    2 1/2 - 3 1/2pound   boneless turkey roast
  • 2    tablespoons   butter, melted
  •    
 
directions
In a small bowl combine garlic, marjoram, salt, and pepper; set aside. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside.
 
 
Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast.
 
 
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2-1/2 hours or until thermometer registers 165F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meats temperature will rise 5F during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
Posted by: Send a Meal AT 01:05 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, November 05 2013

This family-friendly casserole features great taste and quick and easy preparation - it's a winner.

 

 

Baked Chicken, Broccoli and Rice
Recipe from 
Servings: 4
Prep Time: 5 mins
Total Time: 50 mins
 
 
ingredients
 
  • 1    10 3/4ounce can  Campbell's® Condensed Cream of Broccoli Soup
  • 1    cup   water
  • 3/4   cup   uncooked regular long-grain white rice
  • 1/8   teaspoon   ground black pepper
  • 4      skinless, boneless chicken breast halves (about 1 pound)
  •     Paprika
 
directions
Stir the soup, water, rice and black pepper in a 2-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
 
 
Bake at 375 degrees F. for 45 minutes or until the chicken is cooked through and the rice is tender.
 
 
Note: Campbell's® Condensed Cream of Chicken and Broccoli Soup is no longer available. Campbell's Kitchen has modified this recipe with Cream of Broccoli Soup to deliver the same great dish you enjoyed.
Posted by: Send a Meal AT 01:02 pm   |  Permalink   |  0 Comments  |  Email
Monday, November 04 2013

This pasta casserole takes only minutes to assemble because you prepare it with uncooked tortellini and refrigerated Alfredo sauce.

 

 

Tortellini-Alfredo Casserole
Recipe from 
Servings: 8
Prep Time: 5 mins
 
 
 
 
ingredients
 
  • 2    containers  (10 ounces each) refrigerated Alfredo sauce
  • 1/8   teaspoon   black pepper
  • 1    package  (20 ounces) refrigerated green and white mixed cheese tortellini
  • 1    package  (10 ounces) frozen chopped broccoli, thawed, drained
  • 1/2   cup   garlic and herb-flavored or Parmesan-flavored bread crumbs
  • 1    tablespoon   olive oil
 
directions
Heat oven to 375 degrees F.
 
 
In medium-size bowl, stir together Alfredo sauce, 2 cups water and pepper. Pour 1 cup sauce mixture into bottom of 2-1/2-quart shallow casserole. Arrange half the tortellini (uncooked) in a single layer over sauce (see photo 1); sprinkle with chopped broccoli. Pour 1-1/2 cups sauce over top. Repeat layering remaining tortellini and remaining sauce. Cover with foil.
 
 
Bake at 375 degrees F for 45 minutes. Remove from oven. Heat broiler.
 
 
In small bowl, stir together bread crumbs and olive oil until evenly coated. Sprinkle crumbs on top.
 
 
Place casserole under broiler about 4 inches from heat until crumbs are golden, 1 to 2 minutes. Let stand 10 minutes before serving. Makes 8 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 467, Fat, total (g) 32, chol. (mg) 68, sat. fat (g) 14, carb. (g) 31, fiber (g) 2, pro. (g) 14, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 11:12 am   |  Permalink   |  Email
Sunday, November 03 2013

Every day is a special occasion when you serve this roast turkey seasoned with lemon and Italian spices. Homemade gravy adds a special touch to this dinner recipe.

 

 

Roast Turkey Breast
Recipe from 
Servings: 4
Prep Time: 10 mins
 
 
 
 
ingredients
 
  • 1      whole turkey breast on the bone (about 6-1/2 pounds)
  • 2    tablespoons   lemon juice
  • 1    tablespoon   olive oil
  • 1 1/2   teaspoons   lemon pepper
  • 1 1/2   teaspoons   dried Italian seasoning
  • 2    tablespoons   flour
  • 1    14 1/2ounce can  chicken broth
 
directions
Roast Turkey:
 
Heat oven to 375 degree F. Rub turkey on all sides with lemon juice and olive oil. Rub lemon pepper and Italian seasoning over turkey.
 
 
Place in a roasting pan, breast-side up, and roast in oven for 2 to 2-1/4 hours or until internal temperature reaches 165 degree F on an instant-read thermometer. Let rest for 15 minutes before slicing.
 
 
Make Gravy:
 
Pour off all but 3 tablespoons of drippings. Whisk together the flour and chicken broth. Stir into roasting pan and scrape up any browned bits. Simmer for 2 to 3 minutes. Strain and keep warm. If too thick, add a few tablespoons of water.
 
 
Slice turkey; serve with gravy, vegetables and stuffing, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 391, Fat, total (g) 5, chol. (mg) 212, sat. fat (g) 1, carb. (g) 4, pro. (g) 77, sodium (mg) 668, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 11:22 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 02 2013
Shredded Beef Tacos
Recipe from 
Servings: 12
Prep Time: 15 mins
 
 
 
ingredients
 
  • 2    tablespoons   canola oil
  • 1      flank steak (about 1 1/2 pounds)
  • 1      medium onion, chopped
  • 1      green bell pepper, seeded and chopped
  • 1      sweet red pepper, seeded and chopped
  • 2    teaspoons   chili powder
  • 1/2   teaspoon   ground cumin
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   pepper
  • 3      cloves garlic, chopped
  • 1/2   teaspoon   dried oregano
  • 1    14 1/2ounce can  fire-roasted diced tomatoes
  • 1/2   cup   reduced-sodium 99% fat-free beef broth
  • 1    7 1/2ounce package  soft corn tortillas
  •     Lettuce, diced red onion, shredded cheese (optional)
 
directions
Heat 1 tablespoon of oil over medium-high heat in pot of a pressure cooker (To buy a Fagor 6-quart pressure cooker, $125.95, visit fccatalog.com or call 800-678-5752). Brown steak 5 to 6 minutes, turning once. Remove to a plate.
 
 
Reduce heat to medium and add remaining tablespoon oil to pot. Stir in onion, peppers, chili powder, cumin, salt and pepper. Cook 3 minutes, stirring occasionally. Stir in garlic and oregano; cook 2 minutes more.
 
 
Return steak to pot with any drippings, and top with tomatoes and beef broth. Lock lid in place. Over high heat, bring up to pressure, about 7 minutes. Lower heat to maintain pressure; cook 35 minutes.
 
 
Quick-release pressure by setting under cool running water. Open lid away from you, letting any excess steam escape.
 
 
Remove steak to a cutting board and cut across grain into 2-inch strips. Return sauce in cooker to medium heat and simmer, uncovered, 15 minutes. Meanwhile, shred meat with 2 forks and return to pot. Serve shredded beef and sauce on corn tortillas. Top with lettuce, diced red onion and cheese, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 122, Fat, total (g) 6, chol. (mg) 24, sat. fat (g) 2, carb. (g) 4, fiber (g) 1, pro. (g) 13, sodium (mg) 230, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 11:27 am   |  Permalink   |  0 Comments  |  Email
Friday, November 01 2013

This layered cheesy potato side dish is always a favorite at family dinners.

 

 

Creamy Scalloped Potatoes
Recipe from 
Servings: 6 to 8
Prep Time: 30 mins
 
 
 
ingredients
 
  • 2    tablespoons   butter
  • 2    tablespoons   all-purpose flour
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   freshly ground black pepper
  • 1    cup   whipping cream, half-and-half, or light cream
  • 1/4   cup   grated Parmesan cheese
  • 2    pounds   russet potatoes, peeled and cut into 1/8-inch-thick slices
 
directions
Butter a 2-quart shallow casserole or baking dish; set aside.
 
 
For sauce:
 
In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Add whipping cream all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese (mixture will be thick).
 
 
Arrange half the potatoes in overlapping slices along the bottom of prepared casserole. Pour half the sauce over the potatoes. Repeat potato and sauce layers.
 
 
Bake, covered, in a 325 degrees F oven for 40 minutes. Uncover and bake for 25 minutes more or till potatoes are tender when pierced with a knife. Makes 6 to 8 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 288, Fat, total (g) 20, chol. (mg) 68, sat. fat (g) 12, carb. (g) 24, fiber (g) 2, pro. (g) 5, vit. A (IU) 729, vit. C (mg) 17, sodium (mg) 319, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 11:17 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 31 2013

Green chiles, fragrant garlic, and the perfect blend of herbs and spices lend just the right amount of heat and flavor to this delicate yet satisfying white chili. Short on time? Take advantage of your supermarket deli and use a deli rotisserie chicken. Simply shred the meat with your fingers or two forks while the rest of the ingredients simmer.

 

 

Spicy White Chili
Recipe from 
Servings: 8 to 10
Total Time: 50 mins
 
 
ingredients
 
  • 2    cups   chopped onions
  • 4      cloves garlic, minced
  • 2    tablespoons   olive oil
  • 1    4 1/2ounce can  diced green chiles
  • 3    teaspoons   chili powder
  • 1    teaspoon   dried oregano, crushed
  • 1/8   teaspoon   cayenne pepper
  • 3    15 ounce can  white kidney beans, rinsed and drained
  • 2    14 1/2ounce can  reduced-sodium chicken broth
  • 5    cups   cubed cooked turkey or chicken
  • 4    ounces   Monterey Jack cheese with jalapeno peppers, shredded
 
directions
In a Dutch oven cook onions and garlic in hot oil over medium-high heat for 5 to 6 minutes, stirring often, until tender. Stir in green chiles, chili powder, oregano, and cayenne pepper; cook for 1 minute. Mash one can of the beans. Add all beans and broth to ingredients in Dutch oven. Bring to simmering. Cook, covered, for 10 minutes.
 
 
Stir in the turkey; cook about 10 minutes, until heated. Stir in cheese until melted.
 
 

 
nutrition information
Per Serving: cal. (kcal) 355, Fat, total (g) 13, chol. (mg) 82, sat. fat (g) 5, carb. (g) 27, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 8, sugar (g) 2, pro. (g) 41, vit. A (IU) 389, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 694, Potassium (mg) 684, calcium (mg) 182, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 11:43 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 30 2013
 
Yield: 1 1/2 lbs
 
 
ingredients
 
  • 12    ounces   semisweet chocolate, melted
  • 12    ounces   white chocolate, melted
  • 3    tablespoons   pepitas (pumpkin seeds)
  •     orange and yellow mini M&M's
  •     orange and yellow nonpareils
 
directions
Line a large baking sheet with parchment. Pour melted semisweet chocolate onto parchment and spread into a 9x12 inch rectangle about 1/4 inch thick; refrigerate until hardened, about 20 minutes.
 
 
Pour melted white chocolate onto the semisweet layer and quickly spread evenly. Immediately sprinkle surface with pepitas, mini M&M's and nonpareils. Chill and break into pieces.
 
 
 
Posted by: Send a Meal AT 10:01 am   |  Permalink   |  Email
Tuesday, October 29 2013

If people ask you for the recipe, don't be surprised. This perfect party dish features spinach and chicken dressed up with a luscious sour cream and yogurt sauce.

 

 

Creamy Chicken Enchiladas
Recipe from 
Yield: 12 enchiladas
Prep Time: 40 mins
 
 
 
 
 
ingredients
 
  • 1    pound   ground chicken
  • 1    10 ounce package  frozen chopped spinach, thawed and well drained
  • 1/2   cup   thinly sliced green onions
  • 2    8 ounce carton  light dairy sour cream
  • 1/2   cup   plain yogurt
  • 1/4   cup   all-purpose flour
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground cumin
  • 1    cup   milk
  • 2    4 ounce can  diced green chile peppers, drained
  • 12      flour tortillas
  • 2/3   cup   shredded Monterey Jack or cheddar cheese
  •     Snipped fresh cilantro (optional)
  •     Salsa and/or thinly sliced green onions (optional)
 
directions
Coat a large skillet with nonstick cooking spray. Add chicken and cook over medium-high heat until no longer pink, about 6 minutes
 
 
Stir in spinach, and the 1/2 cup green onions; remove heat and set aside. For sauce, stir together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chile peppers. Divide sauce in half.
 
 
Preheat oven to 350 degrees F. For filling, combine one portion of the sauce and the chicken-spinach mixture; divide mixture into 12 portions. Place one portion of the filling near one end of a tortilla; roll up into a spiral. Place filled tortilla, seam side down, in an ungreased 3-quart rectangular baking dish. Repeat with the remaining tortillas and the remaining filling.
 
 
Spoon the remaining sauce over tortillas. Bake, uncovered, about 40 minutes or until heated through. Remove from oven; sprinkle with cheese. Let stand for 5 minutes before serving. If desired, serve with salsa and/or additional green onions.
 
 

 
nutrition information
Per Serving: cal. (kcal) 247, Fat, total (g) 9, chol. (mg) 44, sat. fat (g) 4, carb. (g) 23, fiber (g) 1, pro. (g) 18, sodium (mg) 395, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 10:03 am   |  Permalink   |  0 Comments  |  Email
Monday, October 28 2013

Easy spaghetti recipe lets you cook the pasta right in the tomato sauce, so there's less fuss and less cleanup.

 

 

One-Pot Spaghetti
Recipe from 
Servings: 4
Serving size: 1 1/2  cups
Total Time: 40 mins
 
 
ingredients
 
  • 8    ounces   ground beef or bulk pork sausage
  • 1    cup   sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
  • 1/2   cup   chopped onion (1 medium)
  • 1      clove garlic, minced
  • 1    14 ounce can  chicken broth or beef broth
  • 1 3/4   cups   water
  • 1    6 ounce can  tomato paste
  • 1    teaspoon   dried Italian seasoning
  • 1/4   teaspoon   black pepper
  • 6    ounces   dried spaghetti, broken
  • 1/4   cup   grated Parmesan cheese
 
directions
In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.
 
 
Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 394, Fat, total (g) 15, chol. (mg) 39, sat. fat (g) 6, carb. (g) 44, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 3, pro. (g) 22, vit. A (IU) 1118, vit. C (mg) 19, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 926, Potassium (mg) 704, calcium (mg) 131, iron (mg) 4, Vegetables () 1, Starch () 3, Medium-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 01:38 pm   |  Permalink   |  0 Comments  |  Email
Sunday, October 27 2013

Turkey, crisp pears, and smoky provolone cheese are beautifully complemented by a sweet and tangy cider vinaigrette in this amazing arugula salad. When buying pears, look for fruit that is fragrant and free of blemishes; any variety will work wonderfully. Comice pears are especially sweet, while Bartletts have the strongest signature "pear" flavor.

 

 

Turkey, Pear and Cheese Salad
Recipe from 
Servings: 4
Total Time: 25 mins
 
 
ingredients
 
  • 1    pound   turkey tenderloin
  •     Salt and ground black pepper
  • 1    tablespoon   honey mustard
  • 1/4   cup   olive oil
  • 2      pears, cored (optional) and sliced
  • 4    slices  provolone cheese, halved
  • 5    ounces   arugula (8 cups)
  • 2    tablespoons   cider vinegar
 
directions
Bias-slice turkey crosswise in eight 1-inch slices. Flatten slightly with palm of hand, then season with salt and pepper. Brush with half of the honey mustard.
 
 
In a 12-inch skillet heat 2 tablespoons of the oil over medium-high heat. Cook turkey in even layer in hot oil for 2 to 3 minutes on each side or until browned. Layer pears on turkey; top each with a half-slice of cheese. Reduce heat to medium-low. Cover and cook for 3 to 4 minutes or until cheese is melted and pears are warm.
 
 
Divide arugula among serving dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook for 30 seconds. Drizzle sauce on each serving. Sprinkle with additional pepper.
 
 

 
nutrition information
Per Serving: cal. (kcal) 410, Fat, total (g) 22, chol. (mg) 90, sat. fat (g) 7, carb. (g) 16, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 9, pro. (g) 36, vit. A (IU) 1215, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 480, Potassium (mg) 608, calcium (mg) 293, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 09:46 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 26 2013
 
BBQ Chicken Calzones
Recipe from 
Yield: 4 calzones
Prep Time: 10 mins
Total Time: 25 mins
 
 
ingredients
 
  • 1    13.8ounce can  Pillsbury® refrigerated classic pizza crust
  • 1 1/3   cups   refrigerated original barbecue sauce with shredded chicken (from 18-oz container)
  • 1/2   cup   shredded mozzarella or Cheddar cheese (2 oz)
 
directions
Heat oven to 425 degrees F. Lightly spray cookie sheet with cooking spray.
 
 
Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each.
 
 
Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.
 
 
Bake 9-12 minutes or until light brown.
 
 
Tip:
 
These calzones are perfect for a meal on the go. Simply wrap a baked calzone in foil to keep it warm while you're on the run.
 
 

 
nutrition information
Per Serving: cal. (kcal) 400, Fat, total (g) 8, chol. (mg) 30, sat. fat (g) 3, carb. (g) 62, fiber (g) 1, pro. (g) 19, vit. A (IU) 194, sodium (mg) 1360, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:45 am   |  Permalink   |  Email
Friday, October 25 2013

Chunky ragu in this sauce is typical of the traditional tomato-based sauce of Bologna. Serve this classic main dish when you are in the mood for Italian cuisine.

 

 

Braised Beef with Red Wine Sauce
Recipe from 
Servings: 6
Prep Time: 35 mins
 
 
 
ingredients
 
  • 4    ounces   pancetta, diced
  • 2    tablespoons   olive oil
  • 1    2 1/2 - 3 pound   boneless sirloin tip or round roast
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   freshly ground black pepper
  • 2    medium  carrots, chopped
  • 1    large  onion, chopped
  • 1/2   cup   chopped celery
  • 1    medium  red sweet pepper, seeded and chopped
  • 2    cloves  garlic, minced
  • 3/4   cup   dry red wine
  • 1    28 ounce can  Italian-style whole peeled tomatoes in puree, cut up
  • 1    tablespoon   tomato paste
  • 2    tablespoons   snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1    teaspoon   snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 1      bay leaf
  • 1/4   cup   whipping cream
 
directions
In a 4- to 6-quart Dutch oven cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta and set aside. Reserve any drippings in pan. Add olive oil to pan. Add meat and brown on both sides in hot oil, about 10 minutes. Sprinkle with salt and pepper. Transfer meat to a plate; reserve drippings in pan.
 
 
Add carrots, onion, celery, sweet pepper, and garlic to pan. Cook and stir for 10 minutes or until light brown. Add the wine, scraping the bottom of the pan with a wooden spoon. Simmer the wine for 1 minute. Stir in undrained tomatoes, tomato paste, basil, and oregano. Return beef to pot and add the bay leaf.
 
 
Cover the pan and reduce heat to low. Simmer about 1-1/2 hours or until the beef is tender. Remove beef from pan and let stand while preparing sauce. For sauce, simmer tomato mixture, uncovered, until mixture measures about 4-1/2 cups (about 12 minutes). Stir in cream. Serve beef with sauce. Sprinkle with pancetta. Makes 6 servings.
 
 
 
Note
  • Leftover sauce can be covered and stored in the refrigerator up to 3 days. Serve with cooked polenta or pasta.
nutrition information
Per Serving: cal. (kcal) 483, Fat, total (g) 24, chol. (mg) 117, sat. fat (g) 8, carb. (g) 13, fiber (g) 2, pro. (g) 47, sodium (mg) 1027, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 09:43 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 24 2013

Scare away your Halloween sweet tooth with this hauntingly delicious dessert, featuring a swirl of chocolate in a creamy, orange tinted cheesecake, topped with easy to make bat cookies.

 

 

Bat Cheesecake
Recipe from 
Servings: 12
Prep Time: 20 mins
Total Time: 4 hrs 30 mins
 
 
ingredients
 
  • 2    5 1/4ounce packages  Pepperidge Farm® Brussels® Cookies (30 cookies)
  • 2    tablespoons   butter, melted
  • 4    8 ounce packages  cream cheese, softened
  • 1 1/4   cups   sugar
  • 4      eggs
  • 1    8 ounce container  sour cream
  • 2    teaspoons   vanilla extract
  • 1/4   cup   all-purpose flour
  • 4    1 ounce squares  semi-sweet chocolate, melted
  •     Food coloring
  •     Bat Cookies
Bat Cookies:
 
  •     *Reserved cookies
  • 2    1 ounce squares  semi-sweet chocolate
  •     Mini chocolate-coated candies
 
 
directions
Heat the oven to 325 degrees F. Place 15 cookies and butter into a food processor. Cover and process until crumbs form. Press the crumb mixture into the bottom of a 9-inch round springform pan.
 
 
Beat the cream cheese and sugar in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla extract and flour.
 
 
Reserve 5 cookies to make Bat Cookies*. Crush the remaining cookies in a resealable plastic bag with a rolling pin.
 
 
Spoon 3 cups cheese mixture into a medium bowl. Stir in the chocolate and crushed cookies.
 
 
Tint the remaining cheese mixture orange with the food coloring.
 
 
Spoon both batters alternately into the pan. Gently pull a knife through the batter to swirl.
 
 
Bake for 50 minutes or until set. Let the cheesecake cool completely in the pan on a wire rack. Cover and refrigerate for 3 hours. Decorate the cake with the Bat Cookies.
 
 
Bat Cookies:
Cut each reserved cookie in half. Place 2 cookie halves side-by-side, with the cut edge facing you, on a wax paper-lined baking sheet. Place semi-sweet chocolate into a resealable plastic bag. Seal the bag. Microwave on MEDIUM for 30 seconds. Stir. Repeat until the chocolate is melted and smooth. Cut off one corner of the bag. Squeeze the chocolate in the middle of each cookie pair to join. Add 2 chocolate-coated candies for "eyes". Let stand until set.
Posted by: AT 10:43 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 23 2013

Even children who are suspicious about "mixed" foods such as casseroles will dig into this baked beauty with relish. Chances are this will become a family favorite, so next time, try making it with ground turkey instead of ground beef!

 

 

Spaghetti Bake
Recipe from 
Servings: 8
Prep Time: 30 mins
 
 
 
ingredients
 
  • 12    ounces   packaged dried spaghetti
  • 1    pound   lean ground beef
  • 1    cup   chopped onion (1 large)
  • 1    cup   chopped green sweet pepper (1 large)
  • 1    28 ounce can  diced tomatoes, undrained
  • 1    4 ounce can (drained weight)  sliced mushrooms, drained
  • 1    2 1/4ounce can  sliced pitted ripe olives, drained
  • 1 1/2   teaspoons   dried oregano, crushed
  • 2    cups   shredded cheddar cheese (8 ounces)
  • 1    10 3/4ounce can  condensed cream of mushroom soup
  • 1/4   cup   water
  • 1/4   cup   grated Parmesan cheese
 
directions
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Cook spaghetti according to package directions; drain well. Return to pan.
 
 
Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir tomatoes, mushrooms, olives, and oregano into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
 
 
Spread half of the cooked spaghetti in prepared baking dish. Top with half of the meat mixture and half of the cheddar cheese. Repeat layers.
 
 
In a medium bowl combine cream of mushroom soup and the water; spread over top layer in baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, about 30 minutes or until heated through.
 
 

 
nutrition information
Per Serving: cal. (kcal) 498, Fat, total (g) 24, chol. (mg) 73, sat. fat (g) 11, carb. (g) 44, fiber (g) 3, pro. (g) 25, sodium (mg) 788, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 09:56 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 22 2013

Chopped pecans make a crunchy topper for these whole grain breakfast muffins.

 

 

Maple Oatmeal Muffins
Recipe from 
Yield: 12 muffins
Prep Time: 15 mins
 
 
 
 
ingredients
 
  • 1    cup   quick-cooking or regular rolled oats
  • 1/2   cup   milk
  • 1    cup   all-purpose flour
  • 2    teaspoons   baking powder
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   ground cinnamon
  • 3/4   cup   pure maple syrup
  • 1/4   cup   butter, melted
  • 1      egg, lightly beaten
  • 1/2   cup   chopped pecans
 
directions
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine oats and milk; let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt, and cinnamon. Make a well in center of flour mixture; set aside.
 
 
Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold half of the pecans into the batter.
 
 
Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with remaining nuts. Bake in a 400 degree F oven for 15 to 18 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
 
 

 
nutrition information
Per Serving: cal. (kcal) 218, Fat, total (g) 9, chol. (mg) 29, sat. fat (g) 3, carb. (g) 31, fiber (g) 2, pro. (g) 5, vit. A (IU) 146, sodium (mg) 149, calcium (mg) 101, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 10:11 am   |  Permalink   |  0 Comments  |  Email
Monday, October 21 2013

With their mild onion flavor, leeks are a delicious addition to this potato soup recipe. Bits of bacon, chunks of carrot, and shredded cheddar cheese make the soup taste like a baked potato with all the fixings.

 

 

Leek, Bacon & Potato Soup
Recipe from 
Servings: 6
Prep Time: 15 mins
 
 
 
ingredients
 
  • 6    slices  thick-cut bacon, cut into 1-inch pieces
  • 1    tablespoon   olive oil
  • 1      medium-size onion, chopped
  • 2      large carrots, peeled and sliced
  • 2      leeks, white and pale-green parts, sliced thin (see Note on cleaning)
  • 4    cups   chicken broth
  • 4    cups   peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
  • 1/8   teaspoon   cayenne pepper
  • 1 1/4   cups   shredded cheddar cheese
 
directions
In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.
 
 
In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.
 
 
Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.
Posted by: Send a Meal AT 11:47 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 20 2013

This one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist.

 

 

Roasted Chicken Legs with Potatoes and Kale
Tina Rupp
Recipe from 
Servings: 8
Prep Time: 50 mins
Total Time: 1 hr
 
 
ingredients
 
  • 1 1/2   pounds   tender, young kale, stems and inner ribs removed
  • 1 1/2   pounds   medium Yukon Gold potatoes, sliced 1/4 inch thick
  • 1      medium onion, thinly sliced
  • 1/4   cup   extra-virgin olive oil
  •     Salt and freshly ground pepper
  • 8      whole chicken legs (about 10 ounces each)
  • 1    teaspoon   paprika
  •     Lemon wedges, for serving
 
directions
Preheat the oven to 450 degrees. In a very large roasting pan, toss the kale, potatoes, and onion with the olive oil. Season with salt and pepper and spread in an even layer.
 
 
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika, and set on top of the vegetables.
 
 
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges
Posted by: Send a Meal AT 11:46 am   |  Permalink   |  Email
Saturday, October 19 2013

Stir-fried shrimp and vegetables and an Asian sauce make for a fun and quick pasta dinner.

 

 

Shanghai Pasta
Recipe from 
Servings: 4
Yield: 4 main-dish servings
Total Time: 30 mins
 
 
ingredients
 
  • 8    ounces   dried fusilli, linguine, or spaghetti
  • 3    tablespoons   soy sauce
  • 1    tablespoon   bottled plum sauce
  • 1    teaspoon   toasted sesame oil
  • 1/2   teaspoon   red chili paste (optional)
  • 1    tablespoon   cooking oil
  • 1      medium red and/or green sweet pepper, cut into bite-size pieces
  • 1    cup   fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
  • 12    ounces   frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
  • 2      cloves garlic, minced
  • 1    teaspoon   grated fresh ginger
  • 1/4   teaspoon   ground black pepper
  • 2      green onions, bias sliced into 1-inch pieces
  • 2    teaspoons   sesame seeds, toasted
 
directions
Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.
 
 
Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 387, Fat, total (g) 8, chol. (mg) 129, sat. fat (g) 1, carb. (g) 51, Monosaturated fat (g) 1, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 3, pro. (g) 27, vit. A (IU) 1895, vit. C (mg) 54, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 153, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 850, Potassium (mg) 392, calcium (mg) 81, iron (mg) 5, Percent Daily Values are based on a 2,000
Posted by: Send a Meal AT 11:42 am   |  Permalink   |  0 Comments  |  Email
Friday, October 18 2013
 
Country-Style Pot Roast
Recipe from 
Servings: 8
Prep Time: 10 mins
Total Time: 2 hrs 50 mins
 
 
ingredients
 
  • 3 - 3 1/2   pounds   boneless beef pot roast (rump, chuck or round)
  • 1      Lipton® Recipe Secrets® Onion Soup Mix
  • 2 1/2   cups   water
  • 4      medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
  • 4      carrots, sliced
  • 2 - 4      all-purpose flour
 
directions
Brown roast in Dutch oven or 6-quart saucepot over medium-high heat. Add Lipton® Recipe Secrets® Onion Soup Mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, turning roast occasionally, 2 hours.
 
Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables.
 
For gravy, blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.
 
 
SLOW COOKER METHOD:
 
Combine 2 ENVELOPES Soup Mix with 2 cups water. Arrange vegetables, then roast in slow cooker. Pour soup mixture over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
 
 
 
Note
  • Also terrific with Lipton® Recipe Secrets® Onion Mushroom Soup Mix or Lipton® Recipe Secrets® Beefy Onion Soup Mix.
    Cost per recipe*: $13.36.
    Cost per serving*: $1.67.
    * Based on average retail prices at national supermarkets.
    See nutrition information for saturated fat content.
nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 7, chol. (mg) 110, sat. fat (g) 2.5, carb. (g) 27, fiber (g) 3, sugar (g) 2, pro. (g) 41, vit. A (IU) 48.59, vit. C (mg) 23.62, sodium (mg) 460, calcium (mg) 60.58, iron (mg) 4.5, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 10:18 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 17 2013
 
Slow-Cooker Chicken Tagine
Recipe from 
Servings: 4
Prep Time: 10 mins
 
 
 
ingredients
 
  • 1 3/4   pounds   boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 2      large onions, thinly sliced
  • 1/2   cup   dried apricots, coarsely chopped
  • 1/3   cup   raisins
  • 1 1/4   cups   low-sodium chicken broth
  • 2    tablespoons   tomato paste
  • 2    tablespoons   lemon juice
  • 2    tablespoons   flour
  • 1 1/2   teaspoons   ground cumin
  • 1 1/2   teaspoons   ground ginger
  • 1    teaspoon   ground cinnamon
  • 1/2   teaspoon   black pepper
  • 2    cups   cooked couscous
 
directions
Place chicken, onions, apricots and raisins in slow cooker bowl.
 
 
In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon and black pepper. Pour over chicken in slow cooker. Cover and cook on HIGH for 2-1/2 hours or LOW for 5 hours.
 
 
Serve over cooked couscous.
 
 

 
nutrition information
Per Serving: cal. (kcal) 482, Fat, total (g) 11, chol. (mg) 195, sat. fat (g) 3, carb. (g) 54, fiber (g) 5, pro. (g) 45, sodium (mg) 345, Percent Daily Values are based on a 2,000 calorie d
Posted by: Send a Meal AT 10:12 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 16 2013

Two kinds of cheeses, sour cream, and a tomato topper make this potato side-dish recipe popular fare at home or away.

 

 

Best-Ever Potatoes
Recipe from 
Servings: 10
Prep Time: 25 mins
 
 
 
 
ingredients
 
  • 7    cups   coarsely chopped small red potatoes
  • 1    cup   chopped onion
  • 1    8 ounce carton  dairy sour cream
  • 1    cup   (4 oz.) shredded Monterey Jack cheese
  • 1    cup   (4 oz.) shredded sharp cheddar cheese
  • 1/2   teaspoon   salt
  • 1/4 - 1/2   teaspoon   ground red pepper
  • 2      medium tomatoes, seeded and chopped
 
directions
In a large saucepan cook potatoes and chopped onion, covered, in a small amount of boiling water for 12 to 15 minutes or until tender; drain. Stir in sour cream, Monterey Jack cheese, cheddar cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into a 2-quart rectangular baking dish. Bake, uncovered, in a 350 degree F oven about 30 minutes or until heated through. Makes 10 servings.
 
 
 
Tip
  • To Tote: Cover tightly. Transport in an insulated carrier.
Variation
  • For 4 to 5 Servings: Prepare using the method above, except spoon into a 1-quart casserole.
nutrition information
Per Serving: cal. (kcal) 214, Fat, total (g) 12, chol. (mg) 32, sat. fat (g) 8, carb. (g) 19, Monosaturated fat (g) 3, fiber (g) 2, sugar (g) 1, pro. (g) 9, vit. A (IU) 583, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 268, Potassium (mg) 550, calcium (mg) 212, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie d
Posted by: Send a Meal AT 09:00 am   |  Permalink   |  Email
Tuesday, October 15 2013
 
Pork Posole and Corn Bread Stew
Recipe from 
Servings: 8
Prep Time: 15 mins
 
 
 
 
ingredients
 
  • 3    pounds   boneless pork shoulder, well trimmed and cut into 1-inch chunks
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   black pepper
  • 1    tablespoon   canola oil
  • 4      large carrots, cut into 1/4-inch pieces
  • 2      onions, chopped
  • 2    tablespoons   flour
  • 3    teaspoons   chili powder
  • 1    teaspoon   dried oregano
  • 4      cloves garlic, minced
  • 1 1/2   cups   low-sodium chicken broth
  • 1    box  (8.5 ounces) corn muffin mix
  • 2      eggs
  •     Zest of 1 lime
  • 1    tablespoon   lime juice
  • 2    tablespoon plus 1 teaspoon  chopped cilantro
  • 1    can  (15 ounces) white hominy, rinsed and drained
 
directions
Sprinkle pork with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Cook pork for 5 minutes, stirring often, in batches, or until browned. Remove pork to slow cooker.
 
 
Add carrots and onions to skillet and sprinkle with 1/4 teaspoon each salt and pepper; cook for 5 minutes, stirring often. Stir in flour, chili powder, oregano and garlic; cook 1 minute then remove to slow cooker. Add broth to skillet and bring to a boil; pour into slow cooker. Cover; cook on HIGH for 4-1/2 hours or LOW for 6-1/2 hours.
 
 
When there is 1 hour cook time remaining, stir together corn muffin mix, eggs, lime zest, 1 teaspoon cilantro and 1/4 cup water. Remove cover; stir in hominy, lime juice and 2 tablespoons cilantro. Dollop corn muffin mixture on top. Place cotton dish towel over slow cooker bowl then top with cover; cook for remaining cook time or until top is firm.
 
 

 
nutrition information
Per Serving: cal. (kcal) 455, Fat, total (g) 17, chol. (mg) 159, sat. fat (g) 6, carb. (g) 38, fiber (g) 3, pro. (g) 37, sodium (mg) 960, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:57 am   |  Permalink   |  Email
Monday, October 14 2013

All your ghoulish guests are sure to remember these coconut-flavored martinis dressed up with a decorative red rim. The secret? Decorating icing gel.

 

 

Bloody-Rimmed Martinis
Recipe from 
Servings: 4 to 6
Total Time: 10 mins
 
 
ingredients
 
  •     Red decorating icing writing gel
  • 3/4   cup   half-and-half or light cream
  • 1/2   cup   coconut-flavored rum
  • 1/4   cup   vanilla vodka or vodka
  • 1/4   cup   cream of coconut
  •     Ice cubes
 
directions
Carefully pipe red gel around the rim of 4 to 6 martini glasses, letting it drip down the sides. Set aside.
 
 
In a pitcher stir together the half-and-half, coconut rum, vanilla vodka, and cream of coconut. Place ice cubes in a martini shaker. Add coconut mixture. Cover and shake. Divide mixture among prepared martini glasses. Makes 4 to 6 drinks.
 
 

 
nutrition information
Per Serving: cal. (kcal) 216, Fat, total (g) 11, chol. (mg) 17, sat. fat (g) 8, carb. (g) 5, Monosaturated fat (g) 2, sugar (g) 2, pro. (g) 2, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 25, Potassium (mg) 108, calcium (mg) 50, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:43 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 13 2013

A zesty flair to chunky salsa with corn and beans and Mexican shredded cheese on this mini chorizo pizza that can be ready to serve in less than 30 minutes.

 

 

Chorizo-Topped Mexican Pizzas
Recipe from 
Servings: 4
Total Time: 20 mins
 
 
ingredients
 
  • 8    ounces   chorizo sausage
  • 1    cup   deli-fresh chunky salsa with corn and beans
  •     Nonstick cooking spray
  • 4    7 - 8 inches   flour tortillas
  • 1    cup   shredded Mexican-style four-cheese blend (4 ounces)
  • 1      avocado, halved, pitted, peeled, and sliced
  • 4      green onions, chopped
  • 1/4   cup   snipped fresh cilantro
  •     Lime wedges
 
directions
Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in a colander. In a small saucepan heat salsa over medium heat until heated through.
 
 
Lightly coat a large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth of the cheese. Broil 3 to 4 inches from heat for 2 to 3 minutes until cheese is melted. Top each pizza with one-fourth of the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.
 
 

 
nutrition information
Per Serving: cal. (kcal) 588, Fat, total (g) 41, chol. (mg) 75, sat. fat (g) 15, carb. (g) 31, Monosaturated fat (g) 16, Polyunsaturated fat (g) 4, fiber (g) 6, sugar (g) 2, pro. (g) 24, vit. A (IU) 97, vit. C (mg) 13, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1242, Potassium (mg) 513, calcium (mg) 202, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 09:01 am   |  Permalink   |  Email
Saturday, October 12 2013

We combine currant jelly--a tasty "secret" ingredient in rich sauces for game birds or poultry--with a medley of fall flavors, such as pears, walnuts and leeks, to make a quick pan sauce. Serve with quinoa and broccolini.

 

 

Chicken Thighs with Pear & Leek Sauce
Recipe from 
Servings: 4
Prep Time: 35 mins
Total Time: 35 mins
 
 
ingredients