Sunday’s Chicken Dinner Recipe – Chicken Legs with Glazed Eggplant, Zucchini and Apricots SUNDAY

August 18, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Legs with Glazed Eggplant, Zucchini and Apricots. Made using Whole Chicken Leg Quarters along with Rosemary, Balsamic Vinegar, Honey, Eggplant, Zucchini, and Apricots. Grab your skewers and fire that grill up for this week’s recipe! The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes that will please every one’s tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Legs with Glazed Eggplant, Zucchini and Apricots

Recipe Ingredients:
4 whole chicken leg quarters
2 teaspoons salt – divided use
1 teaspoon freshly ground pepper – divided use
1 tablespoon finely chopped fresh rosemary
4 cloves garlic, minced
2 tablespoons olive oil
3/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
1 small eggplant, sliced into 1/2 to 3/4-inch slices
2 small zucchini, sliced into 1/2 to 3/4-inch slices
8 dried apricots
8 wooden or metal skewers

Cooking Directions:
1 – In a small bowl, combine salt, pepper, rosemary, garlic and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon.
2 – Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin. Allow chicken to marinate for 30 minutes.
3 – While chicken is marinating, combine balsamic vinegar, honey, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15 to 20 minutes. If using wooden skewers, soak skewers in water to prevent burning while cooking.
4 – Place vegetables and apricots in a large bowl. Pour balsamic glaze over; toss to coat well. String vegetables and apricots onto skewers, alternating between eggplant, zucchini and apricots. Reserve any remaining glaze in bowl.
5 – Preheat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium high after preheating.
6 – Over medium high heat, sear or broil chicken on lightly oiled rack. Turn over once until well browned, cooking for a total of 6 to 8 minutes. Continue to cook chicken, moving and turning to avoid burning. Grill or broil chicken, until it reaches an internal temperature of 170°F (76.6°C), about another 20 to 25 minutes.
7 – When chicken is halfway done, place vegetable skewers on grill or under broiler. Grill, turning often, until vegetables are tender and browned but not falling off of skewers, about 15 to 20 minutes.
8 – To Serve: Place chicken on a platter, arrange skewers (or remove vegetables from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 340; Total Fat: 9g; Cholesterol: 70mg; Total Carbs: 38g; Protein: 30g; Sodium: 960mg.
https://www.cooksrecipes.com/chicken/chicken_legs_with_glazed_eggplant_zucchini_and_apricots_recipe.html

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It’s Chili, Chowder, or Stew Saturday – Corn-Sausage Chowder

August 17, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Corn-Sausage Chowder. It’s a Comfort Food Corn-Sausage Chowder, with plenty of Meat and Potatoes! You’ll need Pork Sausage, Onion, Potatoes, Salt, Dried Marjoram, Freshly Ground Pepper, can Cream-Style Corn, can Whole-Kernel Corn, and can Evaporated Milk.Get that Chowder started! You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Corn-Sausage Chowder
With plenty of meat and potatoes, this delicious down-home soup makes a satisfying meal in a bowl.

Recipe Ingredients:
1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 (17-ounce) can cream-style corn
1 (17-ounce) can whole-kernel corn, drained
1 (12-ounce) can evaporated milk

Cooking Directions:
1 – In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
2 – Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
3 – Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): calories: 529, total fat: 27g, saturated fat: 12g, cholesterol: 60mg, sodium: 1038mg, carbohydrate: 51g, fiber: 5g, protein: 18g, vitamin A: 7%, vitamin C: 42%, calcium: 18%, iron: 12%.
https://www.cooksrecipes.com/soup/corn-sausage_chowder_recipe.html

“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses

August 12, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is 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 Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.

Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions

Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html

Sunday’s Chicken Dinner Recipe – Spicy Chicken and Corn on the Cob

August 4, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Spicy Chicken and Corn on the Cob. I got a good one for this week’s recipe! For making the Chicken you’ll need; Chicken Pieces, Butter, Dijon Mustard, Cider Vinegar, Thyme, Salt, Hot Pepper Sauce, and Bread Crumbs. You’ll be baking both the Chicken and Corn on the Cob. The recipe is off the CooksRecipes website (Recipe courtesy of the National Chicken Council). At the CooksRecipes site you’ll find a huge selection of recipes that will satisfy all tastes, diets, and cuisines. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Chicken and Corn on the Cob

Recipe Ingredients:
3 pounds chicken pieces
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons hot pepper sauce
4 ears corn on the cob, husked
1/4 cup dry bread crumbs

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and hot pepper sauce. Brush corn and chicken thoroughly with butter mixture.
3 – Arrange chicken in one layer in a baking dish. Sprinkle chicken with bread crumbs.
4 – Set corn in another baking dish; cover with aluminum foil.
5 – Bake chicken and corn for one hour; serve hot.

Makes 4 servings.

https://www.cooksrecipes.com/chicken/spicy_chicken_and_corn_on_the_cob_recipe.html

“Meatless Monday” Recipe of the Week – Spaghetti Squash Casserole

July 22, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spaghetti Squash Casserole. Spaghetti Squash layered with Vegetables, Seasonings, and Cheese. The recipe has several versions of this recipe, some Vegetarian and some with Meat. This recipe comes from the CooksRecipes website. At the Cook’s site you’ll find a huge selection of recipes to please everyone so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spaghetti Squash Casserole
This versatile and wholesome layered veggie and cheese casserole makes a great meatless main dish or a hearty side dish.

Recipe Ingredients:
1 spaghetti squash
2 large carrots, julienned
2 stalks celery, julienned
1 large yellow onion, julienned
1 green or red bell pepper, julienned
2 tablespoons olive oil
1 (28-ounce) can crushed tomatoes
Red pepper flakes to taste (optional)
Salt to taste
3 to 5 garlic cloves, finely minced
1/2 teaspoon dried basil leaves, or to taste
1/2 teaspoon dried oregano leaves, or to taste
Ground allspice for sprinkling
3/4 pound shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Cut squash lengthwise and place the halves skin-side down in a large baking pan with an inch of water. Cover the pan with foil and bake at 350°F (175°C) for about 45 minutes, or until tender. (See note.)
2 – Meanwhile, heat olive oil in a skillet and add the onion and carrot. Sauté over medium heat for 5 minutes. Add remaining vegetables, red pepper flakes and season with salt, as desired. Sauté, stirring frequently, until vegetables are nearly tender, about 7 to 10 minutes.
3 – Add crushed tomatoes, garlic, basil, oregano and a sprinkling of ground allspice. Simmer uncovered for 15 minutes.
4 – Remove squash from oven and allow to cool until you can handle it. Remove seeds with a spoon and squeeze any excess water out of meat. Remove meat and break it up into strands with a fork.
5 – Mix squash well with vegetables and put half in the bottom of a large, lightly greased baking dish. Top with half the cheeses, the remaining squash mixture, and remaining half of the cheeses.
6 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15 to 20 minutes before serving.

Makes 6 to 8 servings.
https://www.cooksrecipes.com/mless/spaghetti-squash-casserole-recipe.html

Sunday’s Chicken Dinner Recipe – Country French Chicken SUNDAY

July 21, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Country French Chicken. Chicken Pieces cooked in White Wine with Mushrooms, Celery, Carrots and Onion. Bring French Style Cooking to your Sunday Dinner Table! The recipe is from one of my favorite sites, the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Country French Chicken
French country-style chicken (coq au vin) cooked in white wine with mushrooms, celery, carrots and onion.

Recipe Ingredients:
2 pounds chicken pieces
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 cup sliced celery
1 cup dry white wine
1 cup coarsely chopped carrot
1 medium onion, cut into small wedges
1 garlic clove, minced
1 bay leaf
2 tablespoons snipped fresh parsley
1/4 teaspoon thyme, crushed

Cooking Directions:
1 – Remove the skin from the chicken. Rinse chicken; pat dry.
2 – Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet.
3 – Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
4 – Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Makes 6 servings.
https://www.cooksrecipes.com/diabetic/country-french-chicken-diabetic-recipe.html

Baby Spinach ‘n Bacon Salad

July 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’ve got a great Salad to go with Salmon Dish, Baby Spinach ‘n Bacon Salad. You’ll need Baby Spinach Greens and Turkey Bacon as your main ingredients. The recipe comes from the CooksRecipes website which has a fantastic selection of recipes to please all tastes! Be sure to check out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Baby Spinach ‘n Bacon Salad

Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.
Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

“Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl

July 8, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This weeks ‘”Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl. Chinese Noodles, Asparagus, Sesame Seeds, Button Mushrooms, Eggs, Milk, and Teriyaki or Hoisin Sauce make up this week’s recipe! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Asparagus and Egg Noodle Bowl

Recipe Ingredients:
1 (6-ounce) package Chinese noodles
2 teaspoon vegetable oil
1 cup diagonally cut asparagus pieces (4-ounce)
2 teaspoons sesame seeds
1 1/2 cups sliced button mushrooms
3 large eggs
1/4 cup milk
Teriyaki or hoisin sauce for accompaniment (optional)

Cooking Directions:
1 – Cook noodles according to package directions; drain.
2 – Heat oil in large nonstick skillet over medium heat until hot. Add asparagus and sesame seeds; stir-fry until asparagus is tender, 3 to 4 minutes.
3 – Add mushrooms; stir-fry 1 minute.
4 – Add noodles; cook, stirring occasionally, until heated through, 1 to 2 minutes.
5 – Beat eggs and milk in small bowl until blended; pour over noodle mixture. As egg mixture begins to set, Stir gently. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
6 – Serve with a splash of teriyaki or hoisin sauce, if desired.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 532; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 391mg; Total Carbs: 67g; Fiber: 5g; Protein: 26g; Sodium: 141mg.
https://www.cooksrecipes.com/mless/asparagus_and_egg_noodle_bowl_recipe.html

Sunday’s Chicken Dinner Recipe – Oven-Fried Buttermilk Chicken

July 7, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Oven-Fried Buttermilk Chicken. Chicken Thighs, Buttermilk, Parmesan Cheese, and Seasonings make up this delicious dish! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes so check it out today. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Oven-Fried Buttermilk Chicken
Chicken thighs are dipped in buttermilk and dredged in an herb-seasoned Parmesan and wheat germ coating and baked until tender on the inside, crisp on the outside.

Recipe Ingredients:
1/2 cup freshly grated Parmesan cheese
1/2 cup wheat germ
1/2 teaspoon dried rosemary
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
8 chicken thighs
3/4 cup buttermilk

Cooking Directions:
1 – Preheat oven to 325°F (160°C). Lightly grease baking sheet.
2 – Combine all ingredients except chicken and buttermilk in pie plate or shallow dish.
3 – Dip chicken in buttermilk, then roll in dry mixture and place on prepared baking sheet.
4 – Bake until juices run clear when chicken is pricked with a fork, about 50 minutes.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/oven-fried-buttermilk-chicken-recipe.html

“Meatless Monday” Recipe of the Week – Tuscan Bean Salad with Gorgonzola Bruschetta

July 1, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tuscan Bean Salad with Gorgonzola Bruschetta. Made using Cannelloni Beans, Tomatoes, Garlic, Creamy Mustard Sauce, Gorgonzola, then served over Salad Greens and all served on Bruschetta! The recipe is from one of my favorite sites, the CooksRecipes website. At the Cooks site you’ll find a huge and varied selection of recipes so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Tuscan Bean Salad with Gorgonzola Bruschetta
This beautifully presented salad combines canned cannelloni beans, tomatoes and garlic in a creamy mustard sauce. The mixture is served over salad greens surrounded by Gorgonzola topped bruschetta.

Recipe Ingredients:
Bruschetta:
1/2 cup (2-ounces) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette (1 pound loaf), each 1/2-inch thick

Salad:
2 (19-ounce each) cans cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal® Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package mixed salad greens

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
3 – Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.
4 – Whisk mayonnaise, vinegar, Equal®, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
5 – Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.
Makes 16 servings.

*May substitute canned Great Northern Beans

**May substitute 6 packets Equal sweetener

Nutritional Information Per Serving (1/16 of recipe): calories 181, protein 7 g, carbohydrate 28 g, fat 7 g, cholesterol 7 mg, sodium 701 mg.
https://www.cooksrecipes.com/diabetic/tuscan_bean_salad_with_gorgonzola_bruschetta_recipe.html

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