“Meatless Monday” Recipe of the Week – Cheesy Baked Ziti

January 4, 2021 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 Cheesy Baked Ziti. Some of the ingredients you’ll be needing are Ziti Pasta, Garlic Cloves, Low Sodium Diced Tomatoes, Low Fat Ricotta Cheese, Shredded Low Fat Mozzarella Cheese, Grated Parmesan Cheese, Parsley, Basil, and more! Meatless and Delicious! 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 2021! https://www.cooksrecipes.com/index.html

Cheesy Baked Ziti
Recipe Ingredients:

1 pound ziti, rigatoni, mostaccioli or other medium pasta shape, uncooked
Vegetable oil cooking spray
1 onion, chopped (about 1 cup)
2 garlic cloves, minced
1 (14.5-ounce) can low-sodium diced tomatoes, drained
1 (15-ounce) container low-fat ricotta cheese
2 cups shredded low-fat mozzarella cheese – divided use
4 tablespoons freshly grated Parmesan cheese – divided use
1/2 cup skim milk
1/3 cup chopped Italian parsley
1/3 cup chopped fresh basil (or 1 tablespoon dried)
1/2 teaspoon black pepper
1/4 teaspoon salt

Cooking Directions:

1 – Prepare pasta according to package directions. Drain and set aside in large bowl.
2 – Preheat the oven to 400°F (205°C).
3 – Spray a non-stick skillet with vegetable oil cooking spray. Heat oil over medium heat. Add onions and sauté until tender, about 5 minutes. Add garlic and sauté 1 more minute. Remove from heat. Stir in tomatoes.
4 – Place ricotta cheese, 1 1/2 cups of the mozzarella cheese, 2 tablespoons of Parmesan cheese and milk in a food processor or blender. Process until smooth.
5 – Add the tomato and cheese mixtures, parsley, basil and pepper to the cooked pasta. Toss well to combine.
6 – Spray a 2 1/2 to 3-quart baking dish (a 12x9x2-inch oblong dish works well) with vegetable spray. Spoon the pasta mixture into the dish. Sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan cheeses.
7 – Bake at 400°F (205°C) for 20 minutes, or until lightly browned.
Makes 8 servings.
https://www.cooksrecipes.com/mless/cheesy_baked_ziti_recipe.html

“Meatless Monday Recipe of the Week” – Polenta Fontina “Paninis” with Mushroom Sauce

December 21, 2020 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 a Polenta Fontina “Paninis” with Mushroom Sauce. To make this week’s recipe you’ll be needing Unsalted Butter, Shallots, Exotic Mushrooms, Button Mushrooms, Thyme, Salt Pepper, Wisconsin Fontina Cheese, Sun Dried Tomatoes in Oil, and Tube Polenta. Oh, and no Meat! 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 2020! https://www.cooksrecipes.com/index.html

Polenta Fontina “Paninis” with Mushroom Sauce
These fried mini polenta ‘sandwiches’ are filled with a fontina cheese and sun-dried tomato mixture and served with a thyme-seasoned wild mushroom and shallot sauce.

Recipe Ingredients:
2 tablespoons unsalted butter – divided use
1/3 cup minced shallots or onion
2 (4-ounce) packages sliced mixed exotic mushrooms or 1 (8-ounce) package sliced cremini or button mushrooms (4 cups total)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Wisconsin Fontina Cheese – divided use
1/4 cup chopped well drained sun-dried tomatoes in oil
1 (16-ounce) tube polenta or flavored polenta, cut crosswise into 16 (1/3-inch) slices

Cooking Directions:
1 – Melt 1 tablespoon of the butter in a small skillet over medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms, thyme, salt and ground black pepper; cook and stir 5 minutes or until mushrooms are tender. Set aside; keep warm.
2 – Meanwhile, combine 1/2 cup of the cheese and tomatoes.
3 – Heat remaining 1 tablespoon butter on a large nonstick griddle or 12-inch nonstick skillet over medium heat until melted and bubbly.
4 – Arrange 8 slices polenta in skillet; top with cheese mixture and remaining 8 slices polenta. Cook 3 minutes. Carefully turn; continue cooking 3 minutes or until hot and cheese is melted.
5 – Transfer paninis to four serving plates; top with warm mushroom sauce and remaining 1/2 cup cheese.
Makes 4 servings.
https://www.cooksrecipes.com/mless/polenta_fontina_paninis_with_mushroom_sauce_recipe.html

Quarterback Quesadillas

November 28, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for Quarterback Quesadillas! The Quesadillas are made using Flour Tortillas, Pork Roast, Shredded Monterey Jack Cheese, Jalapeño Peppers, Onion, Cilantro, Salt, Pepper, and Salsa. Bring the Flavor on! 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 2020! https://www.cooksrecipes.com/index.html

Quarterback Quesadillas
Cheer on your favorite team with these savory quesadillas that work well as appetizers or part of a buffet. Use leftover pork roast (or use Spicy Latin Pork Roast). Serve with your favorite tomato salsa, Pico de Gallo, or Mango Salsa.

Recipe Ingredients:
8 (10-inch) flour tortillas
1 pound cooked pork roast, shredded or chopped
2 cups shredded Monterey Jack cheese
1 to 2 jalapeño peppers, seeded and minced
1/4 cup minced onion
4 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Salsa for accompaniment

Cooking Directions:
1 – In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper.
2 – Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans.
3 – Bake in a 500°F (260°C) oven until tortillas are crisp and golden; about 5 minutes.
4 – Transfer to large cutting board and cut into wedges to serve with salsa.
Makes 8 servings.
https://www.cooksrecipes.com/sandwich/quarterback_quesadillas_recipe.html

Diabetic Side Dish of the Week – Sensational Pumpkin Bake

November 15, 2020 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Sensational Pumpkin Bake. This week’s dish is made using Canned 100% Pure Pumpkin, Splenda Brown Sugar Blend, Butter, Ground Cinnamon, Ground Nutmeg, and Pecans. The recipe is 150 calories and 13 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 2020! https://www.cooksrecipes.com/index.html

Sensational Pumpkin Bake
Try this handsomely spiced baked pumpkin pudding. Makes a great side dish or dessert.

Recipe Ingredients:
2 (15-ounce) cans 100% pure pumpkin
4 tablespoons Splenda® Brown Sugar Blend – divided use
1/4 cup butter or margarine
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup chopped pecans, toasted

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine pumpkin, 3 tablespoons of the Splenda® Brown Sugar Blend, butter, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook 1 to 2 minutes. Pour hot mixture into an ungreased 1 1/2-quart casserole dish. Combine remaining 1 tablespoon of the Splenda® Brown Sugar Blend and pecans in small bowl. Sprinkle over pumpkin.
3 – Bake 5 to 10 minutes or until browned.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 150 | Calories from Fat 80 | Fat 9g (sat 4.0g) | Cholesterol 15mg | Sodium 320mg | Carbohydrates 17g | Fiber 4g | Sugars 11g | Protein 2g.
https://www.cooksrecipes.com/diabetic/sensational_pumpkin_bake_recipe.html

Country Peach Tart

October 15, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have another Diabetic Friendly Dessert to pass along, Country Peach Tart. The Tart is made using Pastry Single Pie Crust, Peaches, Equal Spoonful, Ground Cinnamon, and Almond Extract. 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 2020! https://www.cooksrecipes.com/index.html

Country Peach Tart
Easier than a pie, but just as flavorful with rustic appeal, you’ll like this quick to fix dessert filled with cinnamon and almond-flavored peaches.

Recipe Ingredients:
Pastry for single-crust 9-inch pie
4 cups peeled, pitted, sliced fresh peaches or frozen unsweetened peaches, thawed
1/2 cup Equal® Spoonful*
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract

Cooking Directions:
1 – Roll pastry on floured surface to 12-inch circle. Transfer to an ungreased baking sheet.
2 – Combine peaches, Equal®, flour, cinnamon and almond extract. Toss gently to coat. Arrange peach mixture on pastry, leaving 2-inch border around edge of pastry. Bring pastry edge toward center, overlapping as necessary.
3 – Bake tart in preheated 425°F (220°C) oven 25 to 30 minutes or until crust is golden and peaches are tender. Serve warm or at room temperature.
Makes 8 servings.

*May substitute 12 packets Equal sweetener

Nutritional Information Per Serving (1/8 of recipe): calories 161, protein 2 g, carbohydrate 23 g, fat 7 g, cholesterol 5 mg, sodium 100 mg.
https://www.cooksrecipes.com/diabetic/country-peach-tart-diabetic-recipe.html

“Meatless Monday” Recipe of the Week – Easy Broccoli Custard Bake

September 28, 2020 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 an Easy Broccoli Custard Bake. To make this week’s dish you’ll be needing a package of Frozen Broccoli, Sliced Mushrooms, Shredded Swiss Cheese, Eggs, Milk, Ranch Dressing, and Flour. 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 2020! https://www.cooksrecipes.com/index.html

Easy Broccoli Custard Bake
This simple broccoli, Swiss cheese and mushroom custard casserole is perfect for brunch buffets or as a meatless entrée for supper.

Recipe Ingredients:
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (4-ounce) can sliced mushrooms, drained
1 (4-ounce) cup shredded Swiss cheese
6 large eggs
1/2 cup milk
1/2 cup bottled ranch dressing
3 tablespoons all-purpose flour

Cooking Directions:
1 – In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.
2 – Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.
3 – Bake in preheated 350ºF (175ºC) oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.
Makes 6 servings.
https://www.cooksrecipes.com/mless/easy_broccoli_custard_bake_recipe.html

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