Mexi-Meatball Kabobs

August 15, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’m also passing along a Meatball Appetizer, Mexi-Meatball Kabobs. Something a little different for all the Meatball lovers out there! These are made using Lean Ground Beef, Quick Oats, NESTLÉ® CARNATION® Evaporated Milk, Eggs, Ketchup, Taco Seasoning Mix, Black Pepper, Bell Peppers, Salsa, and Sour Cream. This recipe also comes 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

Mexi-Meatball Kabobs
With a blend of Tex-Mex seasonings, these fun mini-sized meatballs on skewers are perfect for party-goers of all ages…and are sure to hit the spot for those craving that South-of-the-Border flavor.

Recipe Ingredients:
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
1/2 cup ketchup
2 (1.25-ounce) packets taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 (4-inch) wooden skewers
Salsa and sour cream (optional)

Cooking Directions:
1 – Preheat oven to 350ºF (175ºC). Foil-line 3 baking sheets and spray with nonstick cooking spray.
2 – Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
3 – Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
4 – Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Makes 60 appetizer servings.

Tips:

* Meatballs can be made and baked ahead of time, refrigerated for up to 3 days or frozen up to 3 months and heated prior to serving.
* Meatballs can also be served individually with toothpicks and dipping bowls of salsas.
Nutritional Information Per Serving (1/30 of recipe or 2 kabobs): Calories: 110 Calories from Fat: 30 Total Fat: 3.5 g Saturated Fat: 1.5 g Cholesterol: 40 mg Sodium: 260 mg Carbohydrates: 8 g Dietary Fiber: 1 g Sugars: 3 g Protein: 11 g
https://www.cooksrecipes.com/appetizer/mexi-meatball_kabobs_recipe.html

It’s Chili, Chowder, or Stew Saturday – Baked Potato Soup

November 30, 2019 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Baked Potato Soup. Nothing like a hot bowl or mug of Baked Potato Soup to warm up a Winter Day. Made using Medium Baking Potatoes, Butter, Onion, Flour, Chicken Broth, NESTLÉ® CARNATION® Evaporated Milk, Crumbled Bacon, Shredded Cheddar Cheese, and Green Onions. You can find this recipe at the CooksRecipes website which has a fantastic selection of recipes to please all Tastes, Diets, ans Cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Potato Soup
This easy, creamy baked potato soup will warm you up on a cold day.

Recipe Ingredients:
2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14.5-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Cooking Directions:
1 – Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.
2 – Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
3 – Dice remaining potato skin and potato; add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.
Makes 4 servings.

Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Nutritional Information Per Serving (1/4 of recipe): Calories: 380 Calories from Fat: 160 Total Fat: 18 g Saturated Fat: 12 g Cholesterol: 35 mg Sodium: 440 mg Carbohydrates: 37 g Dietary Fiber: 3 g Sugars: 5 g Protein: 7 g.
https://www.cooksrecipes.com/soup/baked_potato_soup-recipe.html

“Meatless Monday” Recipe of the Week – Fettuccine Primavera

November 18, 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 – Fettuccine Primavera. How about a Fettuccine Primavera for your Meatless Menu! Made using Broccoli Florets, Carrots, Red Bell Peppers, NESTLÉ® CARNATION® Evaporated Milk, Vegetable Broth, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Provolone Cheese and Seasoning. The recipe is from the CooksRecipes website which has a fantastic and huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Fettuccine Primavera
Fettuccine PrimaveraThe mix of different vegetables and herbs, the creaminess of the sauce, and the combination of cheeses, will make this fettuccine dish a favorite.

Recipe Ingredients:
1 (9-ounce) package BUITONI Refrigerated Fettuccine, prepared according to package directions, kept hot
3/4 cup water
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup red bell pepper strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup vegetable broth
1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1/2 cup (2 ounces) grated provolone cheese
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste

Cooking Directions:
1 – Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
2 – Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and vegetable broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
Makes 4 servings.

Tip: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.

Nutritional Information Per Serving (1/4 of recipe): Calories: 460 Calories from Fat: 200 Total Fat: 22 g Saturated Fat: 13 g Cholesterol: 110 mg Sodium: 560 mg Carbohydrates: 46 g Dietary Fiber: 3 g Sugars: 8 g Protein: 22 g.
https://www.cooksrecipes.com/mless/fettuccine_primavera_recipe.html

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