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Diabetic Side Dish of the Week – Vegetable Primavera

June 4, 2023 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: Baby Carrots, Broccoli Florets, CooksRecipes, Diabetic Side Dish of the Week, Dijon Mustard, Olive oil, Red Sweet Pepper, Reduced-Sodium Chicken Broth, Vegetable Primavera, White Wine Vinegar, Yellow Summer Squash

This week’s Diabetic Side Dish of the Week is a Vegetable Primavera. Tomake this week’s recipe you’ll be needing Reduced-Sodium Chicken Broth, Dijon Mustard, Olive Oil, White Wine Vinegar, Yellow Summer Squash, Baby Carrots, Red Sweet Pepper, Broccoli Florets, and Fresh Parsley. There’s 56 calories and 4 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Squash, carrots, sweet pepper and broccoli combine to create a festival of colors—and just four simple ingredients make up the sauce.

Recipe Ingredients:
3 tablespoons reduced-sodium chicken broth (or vegetable broth)
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
Nonstick cooking spray
1 1/2 cups sliced yellow summer squash
1 cup packaged, peeled baby carrots
1 cup chopped red sweet pepper
3 cups broccoli florets
2 tablespoons snipped fresh parsley

Cooking Directions:
1 – In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside.
2 – Coat a large nonstick skillet with cooking spray. Heat the skillet over medium heat. Add squash, carrots, and sweet pepper to hot skillet. Cook and stir about 5 minutes or until nearly tender. Add broccoli and the remaining 2 tablespoons chicken broth to squash mixture. Cover and cook about 3 minutes or until broccoli is crisp-tender.
3 – Stir in the mustard mixture; heat through. To serve, transfer vegetable mixture to serving bowl; sprinkle with parsley.
Makes 6 servings.

Nutritional facts per serving (1/6 of recipe): calories: 56, total fat: 3g, saturated fat: 0g, cholesterol: 0mg, sodium: 114mg, carbohydrate: 7g, fiber: 3g, protein: 2g, vitamin C: 99%, calcium: 3%, iron: 5%, vegetables: 1diabetic exchange, fat: .5diabetic exchange.
https://www.cooksrecipes.com/sidedish/vegetable_primavera_recipe.html

Appetizer of the Week – Pineapple Yogurt Dip

June 3, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, can Crushed Pineapple, Cooking, CooksRecipes, Diabetes, Fat Free Plain Yogurt, Food, Granulated No Calorie Sweetener, Pineapple Yogurt Dip, recipes, Reduced Fat Cream Cheese

This week’s Appetizer of the Week is a Pineapple Yogurt Dip. To make this week’s recipe you’ll be needing Reduced Fat Cream Cheese, Fat Free Plain Yogurt, can Crushed Pineapple, and Granulated No Calorie Sweetener. There’s 30 calories and 2 carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Pineapple Yogurt Dip
Cool and creamy, this dip makes a delicious centerpiece for a tray filled with assorted fresh fruits. Serve with brunch or as a healthy addition to a dessert buffet.

Recipe Ingredients:
1 (8-ounce) package reduced-fat cream cheese, softened
1 (8-ounce) container fat-free plain yogurt
1 (8-ounce) can crushed pineapple, drained well
1/2 cup Splenda® Granulated No Calorie Sweetener

Cooking Directions:
1 – Process cream cheese, yogurt, pineapple, and Splenda® Granulated Sweetener in a food processor or blender until smooth, stopping to scrape down sides. Spoon into a serving dish; cover and chill. Serve with assorted fresh fruit.
Makes 24 (2 tablespoons) servings.

Nutritional Information Per Serving (1/24 of recipe; 2 tablespoons): Calories: 30; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 1g; Cholesterol: 5mg; Sodium: 50mg; Total Carbs: 2g; Dietary Fiber: 0g; Sugars: 2g; Protein: 2g.
https://www.cooksrecipes.com/diabetic/pineapple_yogurt_dip_recipe.html

Mexican Turkey Meatballs with Creamy Salsa

June 3, 2023 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: appetizer, baking, Bread Crumbs, Chili powder, Cooking, CooksRecipes, Egg, Food, Garlic, Ground Cumin, Ground Turkey, Mexican Turkey Meatballs with Creamy Salsa, Non Fat Sour Cream, Onion, recipes, salsa, Tortilla Chips

Here’s another Delicious Appetizer Recipe, Mexican Turkey Meatballs with Creamy Salsa. To make this recipe you’ll be needing Ground Turkey, Egg, Garlic, Onion, Bread Crumbs, Chili Powder, Ground Cumin, Tortilla Chips, Non-Fat Sour Cream, and Salsa. There’s 44 calories and 3 carbs per serving. The recipe is from the CooksRmecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Mexican Turkey Meatballs with Creamy Salsa
Recipe courtesy of National Turkey Federation.

Recipe Ingredients:
1 pound ground turkey
1 large egg, beaten
2 cloves garlic, minced
1/4 cup onion, finely chopped
1/4 cup dry bread crumbs
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 finely crushed ounces tortilla chips
3/4 cup non-fat sour cream
1/2 cup salsa

Cooking Directions:
1 – In medium bowl, combine turkey, egg, garlic, onion, bread crumbs, chili powder and cumin. Mix well. Shape into about 36 (3/4-inch) balls.
2 – Place crushed chips on plate. Roll each meatball in chips, coating thoroughly.
3 – Lightly coat a 15x10x1-inch baking pan with nonstick vegetable cooking spray and arrange meatballs on pan.
4 – Bake at a preheated 350°F (175°C) oven for 20 minutes or until turkey is no longer pink in center and internal temperature registers 165°F (73.8°C).
5 – Meanwhile, in a small bowl, combine sour cream and salsa. Use as dip for meatballs.
Makes 36 meatballs.

Nutritional Information Per Serving (1/36 of recipe): Calories: 44; Total Fat: 2g; Cholesterol: 15mg; Total Carbs: 3g; Protein: 3g; Sodium: 61mg.
https://www.cooksrecipes.com/gmeat/mexican_turkey_meatballs_with_creamy_salsa_recipe.html

“Meatless Monday” Recipe of the Week – Asparagus Pasta

May 29, 2023 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Asparagus, Asparagus Pasta, Cooking, CooksRecipes, Dry Fusilli Pasta, Food, Garlic, Grated Romano Cheese, Green Onions, Marsala Wine, Meatless Monday, mushrooms, Olive oil, recipes, Tomatoes, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is Asparagus Pasta. Some of the ingredients that you’ll be needing are Olive Oil, Mushrooms, Green Onions, Garlic, Tomatoes, Asparagus, Marsala Wine, Dry Fusilli Pasta, Grated Romano Cheese and more. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Asparagus Pasta
Sautéed mushrooms, green onions, garlic, olives, tomatoes and asparagus in a Marsala wine sauce, tossed with fusilli pasta, garnished with freshly grated Romano cheese.

Recipe Ingredients:
1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups vegetable stock
1/2 cup Marsala wine
Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces dry fusilli pasta, cooked according to package directions
Freshly grated Romano cheese

Cooking Directions:
1 – In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
2 – Add cooked asparagus and dry spices, stirring constantly.
3 – Add Marsala wine to flash point, then add vegetable stock.
4 – Add cornstarch slurry to thicken.
5 – Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 319 calories, 8.23 grams protein, 28.16 grams carbohydrate, 3.75 grams fiber, 18.3 grams fat, 5.59 milligrams cholesterol, 480 milligrams sodium.
https://www.cooksrecipes.com/mless/asparagus_pasta_recipe.html

Diabetic Side Dish of the Week – Sautéed Mushrooms

May 28, 2023 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: Cooking, Diabetic Side Dish of the Week, Extra Virgin Olive Oil, Food, Fresh Ground Black Pepper, Gremolata, Monthaven Chardonnay, mushrooms, recipes, Salt, Sauteed Mushrooms, Side dish

This week’s Diabetic Side Dish of the Week is Sautéed Mushrooms. To make this week’s Dish you’ll be needing Extra Virgin Olive Oil, Mushrooms, Salt, Monthaven Chardonnay, and Fresh Ground Black Pepper. Also included is a recipe for the Gremolata. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Sautéed Mushrooms
Serve on bruschetta for dinner or use the mushrooms as a pizza topping. It pairs well with Monthaven Chardonnay.

Recipe Ingredients:
Mushrooms:
2 tablespoons extra virgin olive oil
1 pound cultivated or wild mushrooms (shiitake, chanterelles or oyster mushrooms, or a combination) trimmed and quartered if small, thickly sliced if large
Salt to taste
2 tablespoons Monthaven Chardonnay
Freshly ground black pepper

Gremolata:
1 to 2 garlic cloves (to taste), finely minced
1/4 cup finely minced fresh flat-leaf parsley
2 teaspoons grated lemon zest

Cooking Directions:
1 – For Mushrooms: Heat a large, heavy non-stick skillet over medium-high heat. Add one tablespoon of the olive oil, and when it’s hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to exude their juices. Add salt to taste.
2 – Add the wine and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, five to 10 minutes.
3 – Add the remaining oil, pepper to taste and the gremolata. Cook, stirring, until fragrant, about one more minute. Taste and adjust salt. Serve hot.
4 – For Gremolata: Toss together all ingredients. Add to dishes shortly before serving.
Makes 2 servings as a main course; 4 servings as a first course or side dish; or 12 servings as a topping for bruschetta.

Note: Gremolata, a classic Mediterranean seasoning is a mixture of minced garlic, parsley and lemon zest, and is wonderful with pasta, with roasted and grilled vegetables, and especially with pan-cooked mushrooms.
https://www.cooksrecipes.com/sidedish/sauteed_mushrooms_recipe.html

Appetizer of the Week – Turkey Spinach and Artichoke Dip

May 27, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, Artichoke Hearts, baking, Cooked Diced Butterball® Turkey, Cooking, Cream cheese, Diced Onions, Food, Hot Sauce, Minced Garlic, Olive oil, Ranch dressing, recipes, Shredded Jack Cheese, Turkey Spinach and Artichoke Dip

This week’s Appetizer of the Week is a Turkey Spinach and Artichoke Dip. To make this week’s recipe you’ll be needing Olive Oil, Diced Onions, Minced Garlic, Cream Cheese, Ranch Dressing, Hot Sauce, Cooked Diced Butterball® Turkey, Artichoke Hearts, Shredded Jack Cheese, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Turkey Spinach and Artichoke Dip
Leftover, cooked turkey and spinach make this classic dip even better. Ranch dressing and 2 types of cheese add even more flavor.

Recipe Ingredients:
Non-stick cooking spray
3 tablespoons olive oil
1 cup diced onions
1 1/2 teaspoon minced fresh garlic
2 (8-ounce) packages cream cheese, softened
1 cup ranch dressing
1 tablespoon hot sauce
2 cups leftover cooked diced Butterball® Turkey
1 (14-ounce) can artichoke hearts, drained, chopped
1 1/2 cups shredded Jack cheese
2 (6-ounce) bags fresh baby spinach, cooked, chopped, liquid squeezed out
1/2 cup freshly grated Parmesan cheese
1 cup shredded cheddar cheese
Tortilla chips for accompaniment

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray 9-inch square baking dish with cooking spray; set aside.
2 – Cook and stir garlic and onions in oil in medium skillet on medium heat 3 to 5 minutes or until onions are soft. Remove from heat and cool.
3 – Meanwhile, blend cream cheese, ranch dressing and hot sauce in mixing bowl. Stir in turkey, artichoke hearts, Jack and Parmesan cheeses, spinach and cooked onion mixture. Spoon into prepared baking dish. Bake 25 minutes. Remove from oven and sprinkle with cheddar cheese. Bake an additional 5 minutes or until cheese is completely melted.
4 – Serve dip warm with tortilla chips.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe; dip only): Calories 421; Fat 37g; Cholesterol 92; Protein 15g; Saturated Fat 15g; Trans Fat 1g; Sodium 819mg; Carbohydrates 10g; Sugar 2g; Iron 10%; Fiber 8%; Calcium 30%.
https://www.cooksrecipes.com/appetizer/turkey_spinach_and_artichoke_dip_recipe.html

“Meatless Monday” Recipe of the Week – Georgia Pecan Vegetable Torte with Cheddar

May 15, 2023 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: baking, Cheddar cheese, Chopped Pecans, Cooking, CooksRecipes, Food, Frozen Spinach, Georgia Pecan Vegetable Torte with Cheddar, Jar Roasted Red Pepper, Meatless Monday, Onion, recipes, Sweet potato, Vegetarian, Yellow Squash

This week’s “Meatless Monday” Recipe of the Week is a Georgia Pecan Vegetable Torte with Cheddar. To make this week’s recipe some of the ingredients you’ll be needing are Chopped Pecans, Sweet Potato, Onion, Frozen Spinach, Cheddar Cheese, Yellow Squash, Jar Roasted Red Pepper, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Georgia Pecan Vegetable Torte with Cheddar
A meatless main-course dish, this torte is a mosaic of vegetable flavors and colors, enriched with layers of cheese and pecan. Serve it warm or at room temperature with a simple green salad.

Recipe Ingredients:
3/4 cup chopped pecans – divided use
1 large sweet potato (approximately 12 ounces)
Salt and ground black pepper
1 teaspoon vegetable oil
1 large onion, thinly sliced (not separated into rings)
2 (10-ounces each) packages frozen chopped spinach, thawed
6 ounces shredded cheddar cheese flavored with chives (about 1 1/2 cups) – divided use
2 medium (5-ounces each) yellow squash
1/4 teaspoon dried basil
1 (12-ounce) jar roasted red pepper, drained, sliced and cleaned

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Oil the bottom and sides of a 9-inch springform pan.
2 – Peel the sweet potato and slice crosswise into 1/4-inch thick rounds. Arrange the sweet potato in overlapping layers in bottom of pan, sprinkling lightly with salt and ground black pepper. Cover pan with foil and bake 20 minutes.
3 – Meanwhile, heat the oil in a skillet and sauté onion until tender; set aside. Drain the spinach and squeeze in a colander to remove excess liquid. Combine spinach, 1 cup cheese, salt and ground black pepper to taste and mix well; set aside.
4 – Uncover pan and spread spinach mixture evenly on top of sweet potato layer; sprinkle with 1/4 cup pecans.
5 – Slice the yellow squash crosswise into very thin (about 1/8-inch thick) rounds and layer in pan alternating with the onion.
6 – Top with 1/4 cup pecans and 1/4 cup cheese, the basil, salt and ground black pepper. Arrange red pepper pieces in a single layer on top.
7 – Place pan on a rimmed baking sheet and press down on torte with the back of a metal spatula to squeeze out any remaining excess liquid. Drain the liquid, brush the red pepper layer lightly with oil and bake torte on top of baking sheet 20 minutes.
8 – Sprinkle torte with remaining 1/4 cup cheese and pecans and bake 6 to 8 minutes longer or until cheese melts and pecans are lightly toasted.
9 – Cool at least 15 minutes.
10 – To serve, run a thin knife around the inside edge of pan to loosen torte. Remove sides of pan and cut into wedges to serve.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 330; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 30mg; Total Carbs: 30g; Fiber: 7g; Protein: 13g; Sodium: 266mg.
https://www.cooksrecipes.com/mless/georgia_pecan_vegetable_torte_with_cheddar_recipe.html

Diabetic Side Dish of the Week -Barbecued Beans

May 7, 2023 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: Barbecued Beans, Cooking, CooksRecipes, Diabetic Side Dish of the Week, Equal Spoonful, Food, Great Northern Beans, Ground Pepper, Ketchup, Onion, Prepared Mustard, recipes, Salt, Smoked Bacon, Water, White Vinegar, Worcestershire sauce

This week’s Diabetic Side Dish of the Week is Barbecued Beans. To make this week’s Dish you’ll be needing Smoked Bacon, Onion, Ketchup, White Vinegar, Water, Prepared Mustard, Worcestershire Sauce, Salt, Ground Pepper, Great Northern Beans, and Equal® Spoonful. There’s 185 calories and 9 grams of Protein per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Barbecued Beans
Canned beans from the base of this easy to make stovetop prepared side dish.

Recipe Ingredients:
1 slice smoked bacon
1/2 cup chopped onion
1/2 cup ketchup
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15.5-ounce) can Great Northern beans, drained
1/3 cup Equal® Spoonful*

Cooking Directions:
1 – Cut bacon into 1-inch pieces. Cook in medium saucepan over medium heat 2 to 3 minutes. Add onion and cook an additional 2 to 3 minutes or until bacon is crisp and onion is tender, stirring occasionally.
2 – Stir ketchup, vinegar, water, mustard, Worcestershire sauce, salt and pepper into bacon mixture. Stir in beans; reduce heat. Simmer, covered, 15 to 20 minutes to blend flavors. Stir in Equal®.
Makes 4 servings.

*May substitute 8 packets Equal sweetener.

Nutritional Information Per Serving (1/4 of recipe): calories 185, protein 9 g, carbohydrate 36 g, fat 1 g, cholesterol 1 mg, sodium 491 mg.
https://www.cooksrecipes.com/diabetic/barbecued_beans_recipe.html

Diabetic Dessert of the Week – Almond Coconut Flan

May 4, 2023 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
Tags: Almond Coconut Flan, Almond Extract, and Sliced Almonds, baking, Coconut Flakes, Coconut milk, Cooking, CooksRecipes, dessert, Diabetic Dessert of the Week, Egg Yolks, Eggs, Food, recipes, Skim Milk, Splenda Sugar Blend for Baking, Water

This week’s Diabetic Dessert of the Week is an Almond Coconut Flan. To make this week’s Dessert you’ll be needing Splenda® Sugar Blend for Baking, Water, Coconut Milk, Skim Milk, Eggs, Egg Yolks, Almond Extract, Coconut Flakes, and Sliced Almonds. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Almond Coconut Flan
This creamy caramel custard is baked, chilled and inverted onto a serving plate. It’s easy and you can make it the day before serving.

Recipe Ingredients:
1/2 cup Splenda® Sugar Blend for Baking
2 tablespoons water
1 (13.5 ounce) can coconut milk
1 1/2 cups skim milk
3 large eggs
3 egg yolks
1/3 cup Splenda® Sugar Blend for Baking
1/2 teaspoon almond extract
3/4 cup flaked coconut
1/2 cup sliced almonds, toasted

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine 1/2 cup Splenda® Sugar Blend for Baking and water in a small heavy saucepan; cook over medium heat, stirring constantly until sugar dissolves. Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately pour mixture evenly into a 9-inch cake pan. Mixture will harden and may crack slightly as it cools.
3 – Combine coconut milk and skim milk in a saucepan; bring to a boil.
4 – Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add 1/3 cup Splenda® Sugar Blend for Baking, beating until blended. Gradually add hot milks, beating until blended. Add almond extract and coconut; beat at low speed until blended. Pour mixture over caramelized Splenda® Sugar Blend for Baking. Place cake pan in a roasting pan. Add hot water to a depth of 1-inch in the roasting pan.
5 – Bake for 40 minutes or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes; cover and chill for 8 hours or overnight. Loosen edges with a thin knife. Invert flan onto serving plate; sprinkle with toasted almonds.
Makes 10 servings.

Tip: To toast almonds, spread on an ungreased baking pan. Bake in a 350°F (175°C) oven 5 to 7 minutes, stirring occasionally until lightly browned.

Nutritional Information Per Serving (1/10 of recipe): Calories: 280;Calories from Fat: 150; Total Fat: 17g; Saturated Fat: 10g; Cholesterol: 130mg;Sodium: 60mg; Total Carbs: 23g; Dietary Fiber: 2g; Sugars: 21g; Protein: 6g.
https://www.cooksrecipes.com/diabetic/almond_coconut_flan_recipe.html

“Meatless Monday” Recipe of the Week – Cheese-Stuffed Shells in Marinara Sauce

April 24, 2023 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: baking, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, BUITONI Refrigerated Marinara Sauce, Cheese-Stuffed Shells in Marinara Sauce, Cooking, CooksRecipes, Egg, Food, Ground Black Pepper, Jumbo Whole Wheat Pasta Shells, Meatless Monday, Ricotta Cheese, Shredded Mozzarella Cheese

This week’s “Meatless Monday” Recipe of the Week is Cheese-Stuffed Shells in Marinara Sauce. To make this week’s recipe you’ll be needing Jumbo Whole Wheat Pasta Shells, Shredded Mozzarella Cheese, Ricotta Cheese, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Egg, Ground Black Pepper, and BUITONI Refrigerated Marinara Sauce. Meatless Mondays! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Cheese-Stuffed Shells in Marinara Sauce
Your family will love this Italian favorite. Add a tossed salad and warm bread and sit down to a satisfying meal together.

Recipe Ingredients:
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces) shredded mozzarella cheese – divided use
1 cup (8 ounces) ricotta cheese
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12x7x2-inch baking dish. Pour sauce over shells.
3 – Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
Makes 6 servings.
https://www.cooksrecipes.com/mless/cheese-stuffed_shells_in_marinara_sauce_recipe.html