Thursday Recipes

Today's yummy offerings include Vegetarian Stuffed Peppers and Swirled Frozen Yogurt Pie. Enjoy!

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

SWIRLED FROZEN YOGURT PIE

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe begins, “Substitute your favorite frozen yogurts to create a different pie every time. For more options, swap the yogurt with fat-free varieties of ice cream or Tofutti.”

Was POINTS® value of: 8; Now POINTS® value of: 5; Servings: 8; Preparation Time: 20 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

1 1/2 cup fat-free chocolate frozen yogurt

1 1/2 cup fat-free vanilla frozen yogurt

1/2 cup mini chocolate chips

6 oz pie crust

1 cup fat-free whipped topping

Directions

In a large bowl, combine both yogurts by gently folding flavors together.

Add chocolate chips. Spoon mixture into prepared crust; cover with plastic wrap and freeze until firm, about 2 hours.

Top with whipped topping before serving. Slice into 8 pieces.

Chef Tips We renovated Swirled Frozen Yogurt Pie by:

Using fat-free frozen yogurt instead of ice cream.

Using fat-free whipped topping instead of regular topping.

CORN MUFFINS

Recipe Yield: Servings: 12

View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins

Ingredients

1/2 cup corn meal

1 cup flour

1 tablespoon baking powder

3/4 cup skim milk

1 tablespoon butter or margarine, melted

1 egg

Directions

Mix dry ingredients together.

Add lightly beaten egg, milk and butter.

Mix just until moist.

Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.

Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g

VEGETARIAN STUFFED PEPPERS

This comes from Ready Set Eat, and begins, “A heart healthy recipe for stuffed peppers filled with brown rice, vegetables and cheese for a Mexican flavor influence.”

Prep Time: 25 minutes; Total Time: 45 minutes; Servings: 4; Number of ingredients: 8.

To view this online (and to check out more recipes), go to https://www.readyseteat.com/recipes-Vegetarian-Stuffed-Peppers-7419.

Ingredients

PAM® Original No-Stick Cooking Spray

2 large green or red bell peppers

1/2 cup instant brown rice, uncooked

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained

1-1/2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)

1 can (8 oz each) Hunt's® Tomato Sauce, divided

1/3 cup shredded sharp Cheddar cheese

Directions

Preheat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray. Cut bell peppers lengthwise through stem into halves. Remove and discard seeds and membranes. Place peppers, cut-side down, in dish. Bake 15 minutes or until tender.

Meanwhile, prepare rice according to package directions, adding cumin and garlic salt. Add drained tomatoes, mixed vegetables and half of tomato sauce to cooked rice; stir to combine. Divide rice mixture and place inside peppers. Top with remaining tomato sauce; sprinkle with cheese.

Cover dish with aluminum foil. Bake 20 minutes or until peppers are hot and cheese melts.

ALMOND, TOASTED OAT AND CHERRY TRAIL MIX

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe began, “Take this energy-packed treat with you when you head to the great outdoors.”

POINTS® Value: 3; Servings: 6; Preparation Time: 8 minutes; Cooking Time: 25 minutes; Level of Difficulty: Easy

Ingredients

1 cup uncooked old fashioned oats

2/3 cup dried cherries, chopped

1/4 cup slivered almonds

1/4 tsp table salt

1 Tbsp Land O Lakes Stick Light Butter, or similar product, melted

1/4 cup honey

Directions

Preheat oven to 350°F. Line a sided sheet pan with parchment paper.

In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly. Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. (You might want to double the recipe and store the mix for a few days in an airtight container.)

GLAZED CARROTS WITH ORANGE AND GINGER

This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”

Yield: 4 servings; Time: 30 minutes

This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.

Ingredients

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks

2 tablespoons butter or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon minced or grated peeled fresh ginger

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Preparation

Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.