Tags: Asparagus, Asparagus Pasta, Cooking, CooksRecipes, Food, Meatless Monday, Mushrooms, Pasta, recipes, Romano Cheese, Vegetarian, Wine
This week’s “Meatless Monday” Recipe of the Week is Asparagus Pasta. There’s many versions of this recipe online but I’m going with this one off the CooksRecipes website. The Cooks website has a great selection of recipes to please all tastes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Sautéed mushrooms, green onions, garlic, olives, tomatoes and asparagus in a Marsala wine sauce, tossed with fusilli pasta, garnished with freshly grated Romano cheese.
1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups vegetable stock
1/2 cup Marsala wine
Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces dry fusilli pasta, cooked according to package directions
Freshly grated Romano cheese
1 – In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
2 – Add cooked asparagus and dry spices, stirring constantly.
3 – Add Marsala wine to flash point, then add vegetable stock.
4 – Add cornstarch slurry to thicken.
5 – Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.
* Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 319 calories, 8.23 grams protein, 28.16 grams carbohydrate, 3.75 grams fiber, 18.3 grams fat, 5.59 milligrams cholesterol, 480 milligrams sodium.
Tags: Baking, Chile and Cheese Enchilada Stack, Cooking, CooksRecipes, Food, Green Chilies, Meatless Monday, Monterey Jack Cheese, recipes, Tortilla Chips, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is a Chile and Cheese Enchilada Stack. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Chile and Cheese Enchilada Stack
This simple recipe layers typical enchilada ingredients for an easy entrée with the same great flavor. The stack is cut into wedges and may be served with sour cream and warm refried beans.
2 (10-ounce) cans enchilada sauce – divided use
3 cups shredded Monterey Jack or cheddar cheese – divided use
1 (7-ounce) can diced green chiles
12 (6-inch) corn tortillas, warmed
1 – Preheat oven to 350°F (175°C). Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.
2 – Combine 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.
3 – Bake for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.
Makes 6 servings.
Tags: Baking, Cheese, Chilies, Cooking, CooksRecipes, Food, Meatless Monday, Queso Tortilla Torte, recipes, Spices, Tortillas, Vegetarian
This week’s “Meatless Monday” Recipe of the Week s a Queso Tortilla Torte. It’s from one of my favorite recipe sites, CooksRecipes (http://www.cooksrecipes.com/index.html) You’ll find a fantastic selection of recipes at Cooks site. Enjoy and Eat Healthy!
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.
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
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.
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.
Tags: Baking, Cooking, CooksRecipes, Food, Herbs, Meatless Monday, Mushrooms, recipes, Rustic Mushroom Tart, Tarts, Vegetarian
This week’s “Meatless Monday’ Recipe of the Week is a Rustic Mushroom Tart. It’s from the CooksRecipes website. The Cooks site has a fantastic selection of recipes to satisfy all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Rustic Mushroom Tart
This tart is stunning as an appetizer when sliced and served with wine, and is hearty enough as a full meal.
1 to 2 tablespoons extra virgin olive oil
1/2 onion, minced
8 ounces button mushrooms, sliced
Salt and ground black pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
1/4 cup prepared béchamel sauce
1 large egg, beaten
1 – For Béchamel Sauce: Into a small sauce pan add butter and melt over medium heat. Add flour and salt, and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened.
2 – For Tart: Add olive oil to a medium sauté pan. Heat over medium-high. Add onion and sauté until softened. Add mushrooms. Season with salt and ground black pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.
3 – Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place 1/4 cup Béchamel sauce into center of pie crust. Top with mushrooms. Carefully fold pie crust so that it overlaps mushrooms but does not enclose.
4 – Brush top of pie crust with beaten egg.
5 – Bake for approximately 30 minutes or until crust is golden.
6 – Serve drizzled with the remaining béchamel sauce, if desired.
Makes 4 servings.
Tags: Baking, Bell Peppers, Cooking, Food, Lasagna, Meatless Monday, Mushrooms, Pasta Sauce, recipes, Vegetable Lasagna, Vegetarian, Whole Grain Lasagna Noodles
This week’s “Meatless Monday” Recipe of the Week is Vegetable Lasagna. You’ll never miss the meat! Enjoy and Eat Healthy.
1 (16 ounce) package Healthy Choice/Ronzoni Whole Grain Lasagna Noodles
1 pound fresh Mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped Onion
3 cloves Garlic, minced
2 tablespoons Extra Light Olive Oil
2 (26 ounce) jars Pasta Sauce
1 teaspoon dried Basil
1 (15 ounce) container Part-Skim Ricotta Cheese
4 cups Sargento Reduced Fat Shredded Mozzarella Cheese
1/2 cup Kraft Reduced Fat Grated Parmesan cheese
* McCormick Grinder Italian Seasoning, to taste (optional)
1 – Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2 – In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3 – Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4 – Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5 – Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
* Season with Italian Seasoning (optional)
Tags: Cheese. Cooking, Cornmeal, Food, Meatless Monday, recipes, Tamale Pie, Vegetables, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is Tamale Pie. As most recipes you can find this recipe on many sites with different versions, I went with one on the CooksRecipes website. Check the Cooks site out and all their great recipes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
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
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
1/2 cup shredded sharp cheddar cheese
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
Tags: Baking, Cheese, Cooking, CooksRecipes, Corn, Easy Corn Chilaquiles, Food, Jalapeño, Meatless Monday, recipes, Salsa, Tortilla Chips, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is, Easy Corn Chilaquiles. You’ll find various versions of this on many sites, I went the on on the CooksRecipes website. Perfect for any meal of the day. At the Cooks site you’ll find recipes to satisfy any Taste or Cuisine! Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html
Easy Corn Chilaquiles
Chilaquiles 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.
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
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.
Tags: Baking, Cheese Stuffed Chiles in Red Sauce, Cooking, CooksRecipes, Food, Meatless Monday, Poblano Peppers, Queso Blanco cheese, recipes, Spices, Vegetarian
This week’s “Meatless Monday” Recipe of the Week – Cheese Stuffed Chiles in Red Sauce. It’s Cheese Stuffed Poblano Chile Peppers, topped with Mexican-style Tomato Sauce. The recipe comes from the Wisconsin Milk Marketing Board and was on the CooksRecipes website. Visit the Cooks site and check out their great selection of recipes! Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html
Cheese Stuffed Chiles in Red Sauce
Love chile relleños? Try these cheese stuffed poblano chile peppers, topped with Mexican-style tomato sauce, they are sure to please.
5 to 6 poblano chile peppers, skins and seeds removed
1 (12-ounce) package Wisconsin Queso Blanco cheese, shredded
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 – Divide shredded cheese among chile peppers. Place in greased 8 inch square baking pan. Set aside.
2 – Add oil to large skillet over medium heat. Add onion and garlic. Cook several minutes until tender.
3 – Add tomatoes, cilantro, oregano, salt and pepper. Simmer 10 minutes.
4 – Pour sauce over cheese-stuffed chiles. Cover and bake at 350°F (175°C) for 15 minutes until cheese just melts. Do not over-bake.
Makes 5 to 6 servings.
* Tip: To remove skins from chile peppers, char over flame or broil in oven. Place blackened chiles in sealed plastic bag. Cool 10 to 15 minutes. Run chiles under cool tap water to remove skins.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc (http://www.eatwisconsincheese.com/)
Tags: Chickpeas, Cooking, CooksRecipes, Food, Meatless Monday, Mediterranean Chickpeas, recipes, Red Pepper Flakes, Spices, Vegetables, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is Mediterranean Chickpeas. Red Pepper Flakes heats this dish up! It’s from one of my favorite Cooking Recipe sites, CooksRecipes. The Cooks site is packed with recipes for all tastes or cuisines. Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html
Spicy hot Mediterranean-style chickpeas with chopped spinach, tomatoes, red pepper flakes, oregano and fresh lemon juice.
2 medium onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 (10-ounce) package of frozen spinach, chopped and defrosted
1 (28-ounce) can of crushed tomatoes
1 cup chopped fresh tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Juice of 2 fresh lemons
Salt and freshly ground black pepper to taste
1 – In a large saucepan, over a medium heat, sauté the onions and garlic in the olive oil until the onions are tender.
2 – Add the chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for about 30 minutes, stirring occasionally. Add the lemon juice, salt and pepper.
Makes 6 servings.
Tags: Baking, Beans, Cooking, Food, Grilled Beany Zucchini, Grilling, Meatless Monday, recipes, Red Bell Peppers, Tomatoes, Vegetarian, Zucchini
This week’s “Meatless Monday” Recipe of the Week is a Grilled Beany Zucchini. Hollowed out Zucchni stuffed with Beans, Red Bell Pepper, Tomato, Spices, and Grated Parmesan Cheese! Enjoy and Eat Healthy in 2017!
Grilled Beany Zucchini
4 large zucchini, cut lengthwise into halves
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon extra light olive oil
1 medium tomato, seeded, chopped
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1 (15-ounce) can garbanzo or red beans (1 1/2 cups), rinsed, drained and coarsely mashed
1/4 cup freshly Kraft Grated Reduced Fat Parmesan Cheese – divided use
1 – Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.
2 – Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
3 – Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.
Makes 4 main-dish servings.