“Meatless Monday” Recipe of the Week – Quinoa and Chile Casserole

August 13, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Quinoa and Chile Casserole. Featuring one of my favorite Grains that I use from time to time, Quinoa. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Quinoa and Chile Casserole
Although quinoa (keen-wah) is new to the American market, it was a staple of the ancient peoples of Peru, who called it ‘the mother grain’. Hailed as the ‘super-grain of the future’, quinoa contains more protein than any other grain, and is considered a complete protein because it contains all eight essential amino acids. Quinoa can be used in much the same way as rice is used.

Recipe Ingredients:
2/3 cup pine nuts
1 tablespoon plus 1 teaspoon vegetable oil – divided use
1 cup quinoa*
2 tablespoons coarsely chopped oven-dried tomatoes (or sun-dried)
1 1/2 cups vegetable broth
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
2 (4-ounce) cans whole green chiles
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Heat 1 teaspoon oil in a large (4 to 5-quart) saucepan over medium heat; add pine nuts and stir until lightly toasted. Remove from pan and set aside.
2 – Add remaining 1 tablespoon oil into same pan and add the quinoa. Stir constantly over medium-high heat until quinoa gives off a toasted aroma, about 3 minutes.
3 – Add tomatoes and broth and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until quinoa is tender, about 10 minutes. Remove from heat and stir in pine nuts, green onions and cilantro. Season with vinegar, salt and pepper. Cover and let stand.
4 – Drain chiles and split in half lengthwise; discard seeds. Arrange half the chiles in a 2-quart casserole (12x8x2-inch). Spread quinoa mixture evenly over chiles. Top with remaining chiles and sprinkle with the cheese.
5 – Bake in a 375°F (190°C) oven for 20 minutes or until hot and cheese has melted.

Makes 6 servings.
https://www.cooksrecipes.com/mless/quinoa-and-chili-casserole-recipe.html

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Soup Special of the Day…………Italian Sausage Soup SUNDAY

August 12, 2018 at 5:03 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is, Italian Sausage Soup. You can use Sweet or Hot Italian Sausages for the recipe. You’ll also need Onion, Garlic, White Beans, Italian Style Diced Tomatoes, and Spices. The version of the recipe comes from the CooksRecipes website. The Cooks site has a huge selection of recipes so be sure to check it out! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Italian Sausage Soup
Experiment with hot or mild sausage in this soup and your family’s tastes. Serve with warm crusty bread.

Recipe Ingredients:
1/2 pound sweet or hot Italian sausage, casing removed
1 small onion, diced
1 clove garlic, crushed
1 (14.5-ounce) can chicken broth
1 (15-ounce) can Italian-style diced tomatoes
1 (15-ounce) can white beans (Great Northern or cannellini)
1/2 teaspoon dry oregano, crushed
1/2 teaspoon dry marjoram, crushed
1/2 teaspoon salt
Dash of crushed red pepper flakes, or to taste

Cooking Directions:
1 – In a large heavy saucepan brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes.
2 – Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8 to 10 minutes.

Makes 6 (1 cup) servings.
https://www.cooksrecipes.com/soup/italian_sausage_soup_recipe.html

Soup Special of the Day………Vegetable Soup

August 5, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Vegetable Soup. You can never have too many Vegetable Soup recipes! This one is from the CooksRecipes website. This is just one of many delicious and healthy Soup Recipes that you find at the Cooks site so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Vegetable Soup
Hot and hearty vegetable soup with bacon and cabbage in the mix.

Recipe Ingredients:
1/4 cup butter
1/2 cup sliced carrot
1/2 cup diced onion
1/2 cup peeled diced potato
1/2 cup sliced celery
2 strips of bacon
6 cups hot water
3 teaspoons beef base or bouillon granules
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1 tablespoon minced thyme
1 tomato, seeded and diced
1/2 to 1 cup diced cabbage

Cooking Directions:
1 – In a large kettle, heat butter over low heat until melted. Add sliced carrots, diced onions, chopped potatoes, and sliced celery. Increase the heat to medium and add strips of bacon. Cook for 5 minutes then add hot water and beef base.
2 – Next add soy sauce, pepper, thyme, and diced tomato. Over medium heat, cook covered for 30 to 35 minutes, stirring occasionally. Add diced cabbage and cook for an additional 10 minutes before serving.
Makes 6 servings.
https://www.cooksrecipes.com/soup/vegetable_soup_recipe_2.html

Chocolate Yogurt Pops

August 4, 2018 at 5:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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Here’s a treat the whole family will enjoy, Chocolate Yogurt Pops! Diabetic Friendly Chocolate Yogurt Pops that are 50 calories and 10 carbs per serving (1/4 of recipe). It’s just one of the many Diabetic Friendly Desserts that you can find at the CooksRecipes website (https://www.cooksrecipes.com/index.html) At the Cooks site they have a huge selection of recipes to please all tastes, diets, or cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Chocolate Yogurt Pops
Kids will love to help make these fun yogurt pops—and will enjoy eating them even more!

Recipe Ingredients:
1 (8-ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix
1/4 cup Splenda® Granulated No Calorie Sweetener
4 ice cream sticks

Cooking Directions:
1 – Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place ice cream sticks in the center. Freeze about 3 hours or until solid.
2 – Peel paper cups away from yogurt pops before serving.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 50 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 80mg | Carbohydrates 10g | Fiber 0g | Sugars 8g | Protein 4g.
https://www.cooksrecipes.com/diabetic/chocolate_yogurt_pops_recipe.html

“Meatless Monday” Recipe of the Week – Easy Black Bean Lasagna

July 30, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is an Easy Black Bean Lasagna. Meatless never sounded so good with this week’s recipe of Easy Black Bean Lasagna! I love Black Beans and what a great use of them with this recipe. You can find many versions and variations of this dish on many sites. I went with one at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Easy Black Bean Lasagna
Serve this easy and wholesome Southwestern black bean lasagna with a green salad and fresh pineapple spears.

Recipe Ingredients:
1 (15-ounce) can black beans, rinsed and drained
1 (28-ounce) can crushed tomatoes, undrained
1 (15-ounce) can fat-free refried beans
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 cup chunky-style salsa
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 ounces cottage cheese
1/8 teaspoon garlic powder (or 1 teaspoon fresh garlic)
2 large eggs
Salt and pepper to taste
10 lasagna noodles, uncooked
1 1/2 cups each Wisconsin Cheddar and Mozzarella cheese, shredded

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray.
2 – In a large bowl, combine black beans, tomatoes, refried beans, onion, green pepper, salsa, chili powder and cumin. Mix well.
3 – In a small bowl, combine cottage cheese, garlic powder, eggs and salt and pepper. Spread 1 cup of the tomato mixture in bottom of baking dish.
4 – Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon cottage cheese mixture over the top, and top with half of the cheese, then the remaining noodles, tomato mixture and cheese. Cover with spray-coated foil (can be refrigerated up to one day).
5 – Bake in a preheated oven at 350°F (175°C) for 45 minutes, uncover and let stand 15 minutes before serving. (If refrigerated beforehand, add 15 minutes to baking time.)

Makes 8 servings.
https://www.cooksrecipes.com/mless/easy_black_bean_lasagna_recipe.html

“Meatless Monday” Recipe of the Week – Kidney Bean and Cheesy Rice Casserole

July 23, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Kidney Bean and Cheesy Rice Casserole. Beans, Cheese, and Rice all adds up to this week’s recipe! I love Dark Red Kidney Beans and this recipe really highlights them! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Kidney Bean and Cheesy Rice Casserole
No recipe image available.A deliciously wholesome, economical and satisfying Southwestern-style cheese, bean and rice casserole your family will enjoy.

Recipe Ingredients:
2 (19-ounce) cans dark red kidney beans, rinsed and drained
1 tablespoon water
1 cup red onion, diced
1 teaspoon ground cumin
1 garlic clove, diced
1 (10-ounce) package fresh spinach, chopped
1 (16-ounce) jar no-salt-added picante sauce
8 cups cooked rice, no salt added
2 medium tomatoes, sliced
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded reduced-fat Monterrey Jack cheese
1/2 cup nonfat sour cream

Cooking Directions:
Preheat the oven to 350°F (175°C). Heat water in a nonstick skillet. Add onion, cumin, and garlic and sauté for 2 to 3 minutes. Add spinach and sauté until wilted. Set aside
Combine dark red kidney beans and picante sauce together; spread 2 cups of this mixture in the bottom of 9×13-inch baking pan coated with nonfat cooking spray. Layer 4 cups of rice over bean mixture. Arrange tomato slices on top of rice. Layer spinach mixture, remaining rice, and 2 cups of bean mixture over tomato slices.
Cover and bake for 30 minutes. Then sprinkle with cheese and bake, uncovered, for another 10 minutes or until cheese melts. Spoon 1 tablespoon sour cream on top of each serving.

Makes 8 servings

Nutritional Information Per Serving (1/8 of recipe): Calories: 402; Carbohydrates: 65g; Fat: 6g; Cholesterol: 20mg; Protein: 22g; Fiber: 11g; Sodium: 896mg (540mg if using dry beans).
https://www.cooksrecipes.com/mless/kidney_bean_and_cheesy_rice_casserole_recipe.html

Light Vegetable Soup

July 22, 2018 at 5:01 AM | Posted in CooksRecipes, soup | Leave a comment
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I came across a Light Vegetable Soup recipe at the CooksRecipes website (https://www.cooksrecipes.com/index.html). I love the Cooks site, they have a an incredible selection of recipes covering all Cuisines, Tastes, and Diets. So check it out today! On to the recipe. Enjoy and Eat Healthy in 2018!

Light Vegetable Soup
When the onion, carrot, zucchini and even the pasta is unusually thin, this shortens the cooking time and makes this healthy soup look light and lithe too.

Recipe Ingredients:
1 onion, thinly sliced
1 zucchini, washed and thinly sliced
1 carrot, peeled and thinly sliced
1/8 teaspoon dried thyme
4 cups chicken broth
2 ounces fine egg noodles
2 ounces sugar peas, trimmed

Cooking Directions:
1 – Spray a large saucepan with vegetable cooking spray. Heat over medium-high heat and add onion, zucchini, carrot and thyme; sauté for 5 minutes or until vegetables are tender-crisp.
2 – Stir in chicken broth, cover and bring to a boil over high heat. Add pasta and sugar peas. Return to a boil and cook for 5 minutes or until noodles are tender.

Makes 2 servings.
https://www.cooksrecipes.com/soup/light_vegetable_soup_recipe.html

“Meatless Monday” Recipe of the Week – Orient Eggspress

July 16, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Orient Eggspress. Well here’s one I had never heard of and no clue on the ingredients, Orient Eggspress. Using Hard-Boiled Eggs, Cooked Brown Rice and Classic Asian Vegetables. i came across this recipe at the CooksRecipes website. The Cook’s site has a great selection of Vegetarian Recipes so check it our today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Orient Eggspress
Orient Eggspress Easily turn hard-boiled eggs, cooked brown rice and classic Asian veggies into a wholesome and delicious entrée.

Recipe Ingredients:
1 (6-ounce) package frozen snow pea pods
1 medium sweet red or green pepper, cut in julienne strips
1/4 cup water
1 (8-ounce) can sliced water chestnuts, undrained
1 (4-ounce) can sliced mushrooms, undrained
3 tablespoons teriyaki sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon garlic powder
4 hard-boiled eggs, wedged
3 cups cooked brown rice

Cooking Directions:
1 – In medium saucepan, stir together pea pods, pepper, and water. Cover. Cook over medium heat until vegetables are tender, about 5 minutes.
2 – Drain liquid from chestnuts and mushrooms into small bowl or cup. Add teriyaki sauce, cornstarch, and garlic powder. Stir until smooth. Pour over vegetables. Cook, stirring constantly, until mixture boils and thickens.
3 – Stir in chestnuts and mushrooms. Gently fold in eggs. Reduce heat to low. Cook until heated throughout, about 2 to 3 minutes.
4 – To serve, spoon over cooked rice.

Makes 4 servings.
https://www.cooksrecipes.com/mless/orient_eggspress_recipe.html

Soup Special of the Day – Fiesta Pork Soup

July 15, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Fiesta Pork Soup. Ground Pork, Spices, Fiesta Nacho Cheese Soup and Tortilla Chips are all used to help make this week’s Dish! The recipe comes from the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Fiesta Pork Soup
Younger cooks can help fix this with some supervision. Or have teen cooks fix this for a quick and tasty family dinner.

Recipe Ingredients:
1 pound lean ground pork
1 (14.5-ounce) can chicken broth
1 (8-ounce) jar picante sauce
1/8 teaspoon ground cumin
1/8 teaspoon ground pepper
1 (11-ounce) can condensed fiesta nacho cheese soup
1 cup small round tortilla chips
1/4 cup sour cream

Cooking Directions:
In medium saucepan, cook and stir pork until browned. Drain.
Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Stir in cheese soup; simmer until heated through. Do not boil.
Pour into serving bowls; garnish with tortillas chips and sour cream.

Makes 5 servings.
https://www.cooksrecipes.com/soup/fiesta_pork_soup_recipe.html

Soup Special of the Day…………..Cream Potato Soup

July 1, 2018 at 5:02 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Cream Potato Soup. Potatoes, Onions, and Cheddar Cheese are just 3 of the ingredients that make up this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes of all tastes, diets, and cuisines so be sure to check it out. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Cream Potato Soup
No recipe image available.Smooth and creamy, this soup is finished with melted cheddar cheese and a sprinkling of fresh parsley for color. Serve with bread and a salad for a tasty meal.

Recipe Ingredients:
5 cups chopped peeled potatoes
1 medium chopped peeled onion
2 teaspoons salt
3 cups half-and-half (light cream)
3 tablespoons butter
1 cup shredded cheddar cheese
3 tablespoons chopped fresh flat-leaf parsley

Cooking Directions:
1 – Combine potatoes, onion and salt in a large pan and cover by half an inch of cold water. Cover and bring to a boil; reduce heat and simmer for 12 minutes, or until potatoes and onions are tender.
2 – Remove from heat and carefully purée with a blender or stick blender until smooth.
3 – Return to heat and add half-and-half (light cream) and butter. Heat over medium heat until hot but not boiling.
4 – Stir in cheese until melted. Garnish with parsley and serve warm.

Makes 6 servings.
https://www.cooksrecipes.com/soup/cream_of_potato_soup_recipe.html

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