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

January 25, 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 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 2021! 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

“Meatless Monday” Recipe of the Week – Easy Corn Chilaquiles

January 18, 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 Easy Corn Chilaquiles. To make this week’s recipe you’ll be needing ORTEGA Salsa – Homestyle Recipe, Frozen Whole Kernel Corn, ORTEGA Diced Green Chiles, Jalapeños, Tortilla Chips, Shredded Monterey Jack Cheese, and Shredded Cheddar Cheese. 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

Easy Corn Chilaquiles

Easy Corn ChilaquilesChilaquiles were created by thrifty cooks looking for a creative way to use leftovers. Although chilaquiles was once referred to as a ‘poor man’s dish,’ today it is eagerly enjoyed by everyone. This cheesy tortilla casserole can be served for brunch with eggs and refried beans.

Recipe Ingredients:
2 (16-ounce) jars ORTEGA Salsa – Homestyle Recipe
1 cup whole-kernel frozen corn
1 (7-ounce) can ORTEGA Diced Green Chiles
1 tablespoon or more diced jalapeños (optional)
3 cups coarsely crushed tortilla chips – divided use
3 cups shredded Monterey Jack cheese – divided use
1/2 cup shredded cheddar cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C). Lightly grease 2-quart casserole.
2 – Combine salsa, corn, chiles and jalapeños in medium bowl. Layer 1 cup chips, 1 1/2 cups salsa mixture and 1 cup Monterey Jack cheese in bottom of prepared casserole. Repeat layers 2 more times ending with cheese.
3 – Bake for 40 to 45 minutes or until bubbly and cheese is melted; top with cheddar cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Cool on wire rack for 5 to 10 minutes. Top with green onions and sour cream, if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/easy_corn_chilaquiles_recipe.html

“Meatless Monday” Recipe of the Week – Caprese Portabello Burgers

January 11, 2021 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Caprese Portabello Burger. To make this week’s recipe you’ll be needing Portobello Mushrooms, Mozzarella Cheese, Plum Tomatoes, Garlic Clove, Black Pepper, Basil, Light Balsamic Vinaigrette, and Whole Wheat Sandwich Thin Rounds. The Burger has 191 calories and 21 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Caprese Portabello Burgers
Avoiding meat? You’ll never miss it with these juicy mushroom burgers! Grilled Portabello mushroom caps star as the main attraction between two toasted whole-wheat buns.

Ingredients
4 portobello mushrooms (about 3/4 pound), gills and stems removed
3 ounces mozzarella cheese, diced
2 plum tomatoes, chopped
1 clove garlic, crushed
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil
1 tablespoon light balsamic vinaigrette
4 whole wheat sandwich thin rounds, toasted

Directions
Yield: 4 servings
Serving size: 1 burger

1. Spray grill with nonstick cooking spray and heat over medium-high heat. Meanwhile, combine cheese, tomatoes, basil, vinaigrette, garlic and pepper in small bowl.

2. Grill mushroom caps, stem side down, 5 minutes on each side or until done. Spoon one-fourth of tomato mixture into each cap. Cover and grill 3 minutes or until cheese is melted. Serve on sandwich thins.

Note: Cooked portobello mushrooms can be frozen and will keep for several months. Store in plastic containers or freezer bags.

Nutrition Information:
Calories: 198 calories, Carbohydrates: 28 g, Protein: 13 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 397 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/caprese-portabello-burgers/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“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 – Wild Mushroom Pie with Smoked Baby Swiss Crust

December 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 a Wild Mushroom Pie with Smoked Baby Swiss Crust. Some of the ingredients you’ll be needing are Swiss Chard, Spinach, Mushrooms, Onions, Flour, Spices, Swiss Cheese, Egg Yolk and more! No Meat Needed! 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

Wild Mushroom Pie with Smoked Baby Swiss Crust
This superb recipe for Wild Mushroom Pie with Smoked Baby Swiss Crust was developed by Chefs Greg and Mary Sonnier.

 

Recipe Ingredients:
Crust:
6 tablespoons solid vegetable shortening
1/2 cup (1 stick) unsalted butter
2 1/4 cups all-purpose flour
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1 teaspoon granulated sugar
1 cup grated smoked baby Swiss cheese
7 tablespoons ice-cold water

Filling:
3 quarts salted water
6 cups chopped fresh greens, such as turnip, Swiss chard, or spinach
8 ounces sliced mushrooms, such as chanterelles, oyster, shiitake, or cremini
1 tablespoon olive oil
1 1/2 cups chopped onions
1/2 cup all-purpose flour
1/4 cup butter
1 cup warm milk
1 cup warm half-and-half
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/4 teaspoon freshly grated nutmeg
1/2 cup grated Swiss cheese
2 tablespoons lemon juice
1 egg yolk
1 tablespoon cream

Cooking Directions:
1 – For Crust: Flatten the shortening into a disk on a piece of plastic wrap; wrap and freeze. Cut the unsalted butter into small cubes; wrap and freeze for 1/2 hour.
2 – Place the flour, cayenne, salt, and sugar in a food processor and pulse 2 times for 1 to 2 seconds each time. Scatter the frozen butter cubes over the flour and pulse about 8 times. Break up the frozen shortening over the flour mixture and pulse 6 times. Add the cheese and pulse 3 times. Pour the cold water over the pastry mixture and pulse 6 to 8 times, just until the dough comes together.
3 – Place the pastry on a floured surface, pressing to form a ball. Divide and shape the dough into 2 disks, one slightly larger than the other. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
4 – For Filling: Bring 3 quarts of salted water to a boil. Boil the greens for 3 minutes. Drain and plunge the greens into ice water. Drain well, squeezing all of the water out of the greens. Set aside.
5 – In a 5-quart Dutch oven, sauté the mushrooms in the olive oil over high heat until softened, 2 to 3 minutes. Remove from the pot; set aside.
6 – Add the butter and onions to the pot. Sauté 4 to 5 minutes or until the onions are translucent. Sprinkle flour over the onions. Stir and cook 2 minutes. Slowly stir in the warm milk and half-and-half. Cook until bubbly and thick, stirring constantly. Stir in the salt, pepper, cayenne, and nutmeg. Remove from the heat. Stir in the greens and mushrooms. Add the cheese and lemon juice, and stir. Cool 30 minutes.
7 – To complete the pie, heat the oven to 350°F (175°C). On a floured surface, roll out the larger disk to an 11-inch circle. Press into a 9-inch pie plate. Roll the other disk to a 9 1/2-inch circle. Pour the filling into the prepared pie crust. Top with the smaller crust. Trim the edges and crimp.
8 – Mix the egg yolk and cream. Brush over the top of the pie crust. Cut 5 slits in the top crust. Place the pie on a baking sheet. Bake for 30 minutes.
9 – Reduce the oven temperature to 325°F (160°C). Bake for 40 to 50 minutes longer, until the pie is golden brown. Allow the pie to rest at least 20 minutes before cutting.
Makes 8 servings.
https://www.cooksrecipes.com/mless/wild_mushroom_pie_with_smoked_baby_swiss_crust_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

“Meatless Monday” Recipe of the Week – Deep Dish Potato Torta with Peppers and Olives

December 14, 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 Deep Dish Potato Torta with Peppers and Olives. The recipe is made using White Potatoes, Bell Peppers, Onion, Fennel, Olive Oil, Basil Pesto, Mozzarella Cheese, Grated Parmesan Cheese, and Kalamata Olives. No Meat Needed! 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

Deep Dish Potato Torta with Peppers and Olives

Recipe Ingredients:
2 pounds peeled white potatoes, halved
3 bell peppers
1 small onion, peeled and thinly sliced
1 cup thinly sliced, coarsely chopped fennel (white bottom part only)
1/2 tablespoon olive oil
3 tablespoons basil pesto
3/4 pound thinly sliced part skim mozzarella cheese – divided use
1/4 cup freshly grated Romano or Parmesan cheese – divided use
3 tablespoons kalamata olives, pitted and chopped

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Place potatoes in a steamer basket with a small amount of water. Bring to a boil; cover and steam for 20 to 30 minutes or until tender. Let cool, then cut into thin slices
3 – Cut peppers in half, discard stems and seeds. Place peppers on foil-lined baking sheet and flatten with hand. Bake for 20 minutes or until browned and blistered. Wrap peppers up in foil to steam for 10 minutes Remove skin from peppers and cut into strips. Press between several layers of paper towels to remove excess moisture.
4 – Sauté the onion and fennel in olive oil for about 20 minutes or until very soft, stirring frequently. Stir in the pesto and cook for several minutes more.
5 – Spray a 9-inch deep dish pie plate or springform pan with non stick cooking spray and place on a foil lined baking sheet.
6 – Cover the bottom with 1/3 of the potatoes, 1/2 the peppers and 1/2 the cheese. Spread the onion mixture evenly over the top and cover with another layer of potatoes and peppers. Cover the top with the remaining cheese and sprinkle with olives.
7 – Bake for 45 to 50 minutes, tenting the top with foil after 30 minutes.
Makes 6 to 8 main dish servings; 16 appetizer servings.
https://www.cooksrecipes.com/mless/deep_dish_potato_torta_with_peppers_and_olives_recipe.html

“Meatless Monday” Recipe of the Week – Where’s the Beef Bean Burgers

December 7, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Where’s the Beef Bean Burgers. To make these Burgers you’ll be using Pinto Beans, Black Beans, Quick Cooking Oats, Egg Substitute, Ketchup, Garlic Powder, Liquid Smoke, Cayenne Pepper, Green Onions, Cooking Spray, and Corn Oil. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Where’s the Beef Bean Burgers
Ingredients
Preparation time: 15 minutes
Cooking time: 4–6 minutes.
Standing time: 15 minutes

1 can (15 ounces) pinto beans, rinsed and drained
1/2 15-ounce can black beans, rinsed and drained
1/2 cup uncooked quick-cooking oats
1/4 cup liquid egg substitute
1/4 cup no-salt-added ketchup
1/8 teaspoon garlic powder
1/4 teaspoon liquid smoke
2 dashes cayenne pepper
2 green onions, finely chopped
Cooking spray
2 tablespoons corn oil

Directions
Yield: 5 burgers

Serving size: 1 burger

1 – Combine rinsed and drained pinto and black beans in a large bowl; mash well using a potato masher. Stir in oats, egg substitute, ketchup, garlic powder, liquid smoke, cayenne pepper, and green onions; mix well. Allow mixture to stand 15 minutes to thicken, then shape into 5 (4-inch) patties approximately 1/2-inch in thickness.

2 – Coat a large, nonstick skillet with cooking spray, add oil, and warm over medium to medium-high heat. Add burgers and cook 2–3 minutes on each side, or until lightly browned; turn using a large spatula to prevent burgers from breaking apart. Serve on whole wheat buns topped with favorite burger toppings.

Nutrition Information:
Calories: 215 calories, Carbohydrates: 29 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 305 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wheres-the-beef-bean-burgers/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Barley-Stuffed Peppers

November 30, 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 – Barley-Stuffed Peppers. To prepare this week’s recipe you’ll be needing Reduced Sodium Vegetable Broth, Mushrooms, Quick Cooking Barley, Sweet Peppers, Egg, Shredded Reduced Fat Mozzarella Cheese, Tomato, Zucchini, Bread Crumbs, dried Red Chili Peppers, 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 2020! https://www.cooksrecipes.com/index.html

Barley-Stuffed Peppers
These stuffed peppers use barley filling instead of Mom’s old-fashioned hamburger stuffing—and they’re just as comforting.

Recipe Ingredients:

1 cup reduced-sodium vegetable broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chile peppers (optional)

Cooking Directions:

1 – In a medium saucepan combine the broth, mushrooms, and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly.
2 – Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels.
3 – In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.
4 – Bake stuffed peppers, covered, in a 350°F (175°C) oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chile peppers.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 195, total fat: 5g, saturated fat: 2g, cholesterol: 62mg, sodium: 364mg, carbohydrate: 28g, fiber: 5g, protein: 12g, vitamin C: 213%, calcium: 17%, iron: 8%.
https://www.cooksrecipes.com/mless/barley-stuffed_peppers_recipe.html

“Meatless Monday” Recipe of the Week – Cheesy Polenta Casserole

November 23, 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 – Cheesy Polenta Casserole. Another delicious Meatless Recipe from the CooksRecipes website. Just the sound of this makes the mouth water. To make this week’s recipe you’ll be needing Original Flavor Tube Refrigerated Prepared Polenta, Marinara Sauce, Texturized Vegetable Protein, Basil, Shredded Mozzarella Cheese, and Parmesan Cheese. 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

Cheesy Polenta Casserole
Recipe Ingredients:
1 (16-ounce) tube refrigerated prepared polenta, original flavor
1 (24-ounce) jar marinara sauce
1 cup TVP (Texturized Vegetable Protein)
1 cup chopped fresh basil – divided use
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Remove polenta from packaging and cut it into 1/4-inch slices. Place half of the slices onto the bottom of a 9×9-inch casserole dish.
2 – In a medium, heat-proof bowl, rehydrate TVP with water according to package directions.
3 – Mix the TVP with marinara sauce and spread half of it over polenta slices in casserole dish. Top with half of the chopped basil and half of the mozzarella and Parmesan cheeses. Make another layer with remaining polenta, marinara, and cheeses.
4 – Bake in 350°F (175°C) oven for 30 minutes or until cheeses are browned. Remove casserole from oven and top with fresh basil.
Makes 6 servings.
https://www.cooksrecipes.com/mless/cheesy_polenta_casserole_recipe.html

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