“Meatless Monday” Recipe of the Week – Baked Mushroom Parmesan

December 11, 2017 at 6:46 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Baked Mushroom Parmesan. Portabella Mushrooms, Tomato Pasta Sauce, Basil Leaves, Shredded Mozzarella Cheese, and Parmesan Cheese are the main ingredients in this dish. With these meaty Portabella Mushrooms you’ll never miss the “Meat”. It’s from one of my favorite sites, CooksRecipes. Be sure to check the Cooks site out for any recipe you are looking for. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Baked Mushroom Parmesan

Recipe Ingredients:
4 large Portabella mushrooms
2 tablespoons olive oil
1 cup tomato pasta sauce – divided use
4 fresh basil leaves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 cup (4 ounces) shredded part skim mozzarella cheese
1/4 cup (1 ounce) freshly grated Parmesan cheese

Cooking Directions:
1 – Heat oven to broil, with top rack about 4-inch from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9-inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes
2 – Remove mushrooms from baking dish, drain excess liquid.
3 – Reduce oven temperature to 400°F (205°C).
4 – Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and Parmesan.
5 – Bake 5 to 10 minutes, until the cheese begins to brown. Remove and serve.
Makes 4 servings.

http://www.cooksrecipes.com/mless/baked_mushroom_parmesan_recipe.html

Advertisements

Soup Special of the Day………….Smoked Sausage Italian Bean Soup

December 10, 2017 at 6:26 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , ,

This week’s Soup Special of the Day is Smoked Sausage Italian Bean Soup. Made with Smoked Link Sausage, Rotini Pasta, Cannellini Beans, and more! Comfort Food running wild! The recipe comes from one of my favorite recipe websites, CooksRecipes. Check the Cooks site out for any recipe you may be looking for. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Smoked Sausage Italian Bean Soup
A fast and tasty smoked sausage, tomato, white bean and pasta soup.

Recipe Ingredients:
2 teaspoons olive oil
1 pound smoked link sausage, sliced (such as kielbasa)
1 medium onion, chopped
1 (28-ounce) can diced tomatoes in juice, undrained
3 1/2 cups water
2 teaspoons chicken base or bouillon granules
1 cup rotini pasta
1 (16-ounce) can cannellini or Great Northern white beans, drained and rinsed

Cooking Directions:
1 – In a kettle, heat olive oil over medium heat. Add sliced link sausage and chopped onion. Sauté for 5 minutes, stirring occasionally.
2 – Add tomatoes, water, and chicken base to kettle. Bring to a boil and then add the pasta and beans. Reduce the heat to low, cover, and simmer until the pasta is tender, about 12 to 15 minutes.

Makes 8 servings.
http://www.cooksrecipes.com/soup/smoked_sausage_italian_bean_soup_recipe.html

“Meatless Monday” Recipe of the Week – Pronto Poach Vegetable MONDAY

December 4, 2017 at 6:26 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a – Pronto Poach Vegetable. Poached Egg Italian Style,  Vegetables, and Seasoned Yogurt make up this week’s Recipe. It’s from the CooksRecipes website. Check out the Cooks site for any recipe you may be looking for. They have Recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Pronto Poach Vegetable

An economical, fast and easy main dish of poached eggs served over Italian-style vegetables and topped with seasoned yogurt.

Recipe Ingredients:

1 (10-ounce) package frozen Italian-style vegetables with sauce
2/3 cup water
4 large eggs
1/4 cup plain low-fat yogurt
1/2 teaspoon Italian salad dressing mix

Cooking Directions:

1 – Microwave vegetables according to package directions. Set aside. Keep warm while poaching eggs.

2 – Pour water into l-quart bowl or baking dish. Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1-1/2 to 3 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Lift out with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.

3 – Spoon 3/4 cup of the reserved vegetables on each of 2 serving plates. Top each with 2 of the poached eggs. Stir together yogurt and salad dressing mix until well blended. Spoon 1 tablespoon of the yogurt mixture over each egg.

Makes 2 servings.

http://www.cooksrecipes.com/mless/pronto_poach_vegetale_recipe.html

Soup Special of the Day………..New England Turkey Chowder

December 3, 2017 at 6:27 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
Tags: , , , , , , , ,

This week’s Soup Special of the Day New England Turkey Chowder. New England Chowder using Turkey. The recipe comes from the CooksRecipes website (http://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes for all tastes and cuisines. It’s one of my favorite recipe sites! Enjoy and Eat Healthy!

 

New England Turkey Chowder
Creamy chowder with celery, onion, potatoes and cooked or leftover turkey.

Recipe Ingredients:

1 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
2 cups chicken broth
2 1/2 cups peeled and diced potatoes
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 cups chopped cooked turkey
2 cups milk
1/4 cup cornstarch

Cooking Directions:

1 – In a saucepan over medium-high heat, sauté chopped celery and chopped onions in butter for 2 to 3 minutes, or until the vegetables are crisp-tender.
2 – Add chicken broth, diced potatoes, salt, white pepper, and cayenne pepper; bring to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes, or until the potatoes are tender.
3 – Stir in cooked, chopped turkey.
4 – In a medium bowl, gradually add milk to cornstarch. Stir into the soup. Increase the heat to medium and cook for 6 to 8 minutes, or until thickened.
Makes 4 servings.
http://www.cooksrecipes.com/soup/new_england_turkey_chowder_recipe.html

“Meatless Monday” Recipe of the Week – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

November 27, 2017 at 6:04 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread. Grilled Tofu seasoned with Granulated Garlic, Hungarian Paprika, and Ground Cumin. Serve with Chimichurri Sauce and Grilled Garlic Bread. The recipe is from the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cook’s site has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy!

 

Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Recipe Ingredients:

Chimichurri Sauce:
2 cups lightly packed chopped parsley
4 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
1/4 cup of vegetable or olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons lemon juice

Cumin Rub:
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika or Hungarian paprika
1/2 teaspoon ground cumin
1 pound water-packed extra-firm tofu, cut in half lengthwise
olive oil

Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut 3/4 to 1 inch thick
4 large cloves garlic, peeled and cut in half
extra virgin olive oil

Cooking Directions:

1 – For Chimichurri Sauce: Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
2 – For Cumin Rub: Combine the garlic, paprika and cumin; mix well. Set aside.
3 – Cut the tofu in half lengthwise to make 2 “steaks” about 3/4-inch thick. Brush lightly with olive oil. Press the Cumin Rub into both sides of the tofu steaks.
4 – Place tofu steaks in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3 to 4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3 to 5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread
5 – For Grilled Garlic Bread: Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub 1 side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.

Makes 4 servings.
http://www.cooksrecipes.com/mless/grilled_tofu_with_chimichurri_sauce_and_grilled_garlic_bread_recipe.html

“Meatless Monday” Recipe of the Week – Tamale Pie

November 20, 2017 at 6:30 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Tamale Pie. Vegetarian tamale pie with fillings of Onion, Bell Pepper, Olives, Spices, and more! I came across many recipes for this but I went with the one at CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes and cuisines. So check it out today! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:

Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:

1 – In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 – Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 – In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 – Spread batter over bean mixture and top with cheese.
5 – Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.
Makes 4 to 6 servings
http://www.cooksrecipes.com/mless/tamale_pie_recipe.html

“Meatless Monday’ Recipe of the Week – Queso Tortilla Torte

November 13, 2017 at 6:22 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Meatless Monday Recipe of the Week is a Queso Tortilla Torte. Made with; Green Chilies, Onions, Refried Beans, Tomatoes, Cheese, and Corn Tortillas. You can find this recipe at the CooksRecipes website. The Cooks site has a huge selection of recipes for all cuisines and tastes! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Queso Tortilla Torte
Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.

Recipe Ingredients:

1 cup green chiles, mild, diced, drained
3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce

Cooking Directions:

1 – Mix together the green chiles, green onions and cumin.
2 – Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 – First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 – Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 – Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 – Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 – Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 – Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.

Variations:

* You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
* Add cooked crumbled ground beef, pork or chorizo to potato mixture.
* For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
http://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html

Gingersnap Pumpkin Cheesecake

November 12, 2017 at 6:05 AM | Posted in CooksRecipes, dessert | Leave a comment
Tags: , , , , , , , , , , ,

I’m passing along a recipe I came across at the CooksRecipes website, Gingersnap Pumpkin Cheesecake. Splenda® Granulated No Calorie Sweetener replaces the Sugar in the recipe. Perfect Dessert for your Holiday Table. Again its at the CooksRecipes website which has a huge selection of recipes for all occasions. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Gingersnap Pumpkin Cheesecake
This new and healthy version is a tasty twist of a classic recipe. The gingersnap crust offers the perfect balance to the creamy pumpkin filling.

Recipe Ingredients:

3/4 cup gingersnap cookie crumbs
3/4 cup crushed fat-free graham crackers
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 cup unsalted butter, melted
3 (8-ounce) containers block-style fat-free cream cheese, softened
1/2 cup Splenda® Granulated No Calorie Sweetener
1 1/2 cups canned solid pack pumpkin
1 tablespoon molasses
1/2 cup nonfat evaporated milk
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 large eggs

Cooking Directions:

1 – Preheat oven to 325°F (165°C). Grease and flour an 8 inch springform pan.
2 – Using a fork, combine gingersnaps, graham crackers, 2 tablespoons Splenda® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3 – With an electric mixer, beat cream cheese and 1/2 cup Splenda® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the molasses, evaporated milk, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4 – Pour batter into prepared crust.
5 – Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 310; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 130mg; Sodium: 550mg; Total Carbs: 34g; Dietary Fiber: 3g; Sugars: 18g; Protein: 19g.

http://www.cooksrecipes.com/diabetic/gingersnap_pumpkin_cheesecake_recipe.html

“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage MONDAY

November 6, 2017 at 6:22 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Potatoes and Collard Greens with Vegan Sausage. Yukon Potatoes, Sweet Potatoes, Collard Greens, and Vegan Sausage make up this week’s recipe! It’s from one of my favorite recipe sites – CooksRecipes. The Cooks site is loaded with recipes to please all tastes so check it out today! Enjoy and eat Healthy! http://www.cooksrecipes.com/index.html

 

Potatoes and Collard Greens with Vegan Sausage
Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

Soup Special of the Day………..Slow Cooker Pot Roast Soup SUNDAY

November 5, 2017 at 6:30 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Soup Special of the Day is Slow Cooker Pot Roast Soup. Get your Slow Cooker out and get the Beef Shoulder Roast Boneless Roast in along with all the other ingredients, cook on low for 8-9 hours, and the Soup is Served! This one makes my mouth water just thinking about it! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes for all cuisines and tastes. Enjoy and eat Healthy! http://www.cooksrecipes.com/index.html

 

Slow Cooker Pot Roast Soup
Put this make-ahead soup on early in the day to serve an easy, near-effortless “meal-in-a-bowl” that evening.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Recipe Ingredients:

1 beef Shoulder Roast Boneless (2 1/2 pounds)
2 cups chopped onions
1 (14.5-ounce) can diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups broccoli slaw*
1/2 cup frozen peas

Cooking Directions:

Cut beef roast into 12 equal pieces. Place in 4 1/2 to 5 1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.
Makes 6 servings.

*Sold in packages in the fresh produce section of supermarkets.

Nutritional Information Per Serving (1/6 of recipe): 295 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 100 mg cholesterol; 686 mg sodium; 20 g carbohydrate; 3.6 g fiber; 35 g protein; 4.3 mg niacin; 0.5 mg vitamin B6; 3.2 mcg vitamin B12; 5.3 mg iron; 33.3 mcg selenium; 8.7 mg zinc

http://www.cooksrecipes.com/soup/slow_cooker_pot_roast_soup_recipe.html

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

The Pathless Woods

Pursuing life, untamed

Live to 110

with Wendy Myers

Leels Cooks

Nom Nom Nom

SIMPLY SERENE

My mission is to deliver scientifically-backed information on clean eating, gut health and natural wellness, inspiring a culture of healthy living that is SIMPLY SERENE.

luxlifefinn

All things food - home cooking recipes and fine dining reviews

olivesandfeta

Fresh and vibrant Mediterranean and Australian Inspired Cuisine.

Goddess Cooks

....unearthly delights to feed your soul!

Recipes by chefkreso

Cooking with imagination

TWENTY-FOUR CARAT

GENUINE INFORMATION ABOUT REAL THINGS

Moosmosis

Exploring an Arts & Sciences Education

The Throwback Chef

vintage recipes tried and shared

Wishing Wells Life

Real Food, Real Creativity, Real Life

Mediterranean Recipes 101

Mediterranean diet is based on the tradtional food that people used to eat in counntries like Italy, Greece, and Spain.

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

The World according to Dina

Notes on Seeing, Reading & Writing, Living & Loving in The North