Bread

Is there anything more satisfying than homemade bread? The scent, the taste, the texture...everything about it says yum.

Here are six yummy homemade bread recipes, including Magic Caterpillar Peanut Butter Bread (not to worry: no caterpillars are hurt in making this) and Irish Whole Wheat Soda Bread. Enjoy!

EGG CINNAMON BREAD



I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.





2 envelopes yeast

1 C warm water

1-2 T honey

1 C milk (Note: 1 cup soy milk can be used in place of the milk)

1/2 C margarine (1 stick)

2 eggs, beaten

6-7 C unbleached white flour

1/4-1/2 C margarine (1 stick)

2-3 C cinnamon sugar

1/8 teaspoon salt

Stir honey into warm water. Stir in yeast. Set aside.

Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.

Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.

Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.

Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.

IRISH WHOLE WHEAT SODA BREAD

This is from the infamous long-since-forgotten emailing list. However, since it has nutritional info for diabetics, I have to guess that it was in a diabetic email.

Yield: Makes 1 Round Loaf

Ingredients

2 cups whole wheat flour

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-1/2 cups buttermilk

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

In a large bowl, stir together whole wheat flour, flour, sugar, baking powder, baking soda and salt. Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.

With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat the dough into a 6-inch thick round with a slightly flattened top.

Place dough on prepared baking sheet. With a shape knife or pizza cutter, score the top in the shape of a cross or large X. Bake in preheated oven for 35 to 45 minutes. Remove from baking sheet onto a cooling rack immediately. Dust top with rice flour. Serve warm from the oven.

Nutritional Information Per Serving (1/12 of loaf): Calories: 123, Carbohydrate: 25 g, Fiber: 3 g, Protein: 5 g, Fat: 1 g, Sodium: 335 mg, Cholesterol: 1 mg

Diabetic Exchanges: 1-1/2 Starch/Bread

MAGIC CATERPILLAR PEANUT BUTTER BREAD

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.



Ingredients:

1 package Fleischmann's Active Dry Yeast

1/4 cup warm water

1 cup milk

3/4 cup chunky peanut butter

1/4 cup granulated sugar

1 teaspoon salt

3 1/4 to 3 1/2 cups all-purpose flour, divided

For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.

Directions:

Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.

Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.

Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.

Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)

About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.

Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.

Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.

TEXAS MOPPIN' ROLLS

Yield: 12 rolls.

I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!



2 packages Fleischmann's Active Dry Yeast

1 teaspoon honey

2 cups lukewarm water

1 teaspoon salt

1 1/2 teaspoons crushed red pepper

1/2 cup minced onion

1 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

6 1/2 to 7 cups all-purpose flour, divided

Directions:

Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.

Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.

Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.

While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.

Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.

"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)

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

ORANGE BREAD

This came from the infamous long-since-forgotten emailing list.

Ingredients

1 c. sugar

1/2 c. oil

2 tbsp. milk

2 eggs

1 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1/2 c. fresh or frozen orange juice.

Directions

Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.

While cake is still warm, make glaze:

2 tbsp. orange juice and 1/4 c. sugar.

Pour over warm cake.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Summer Minestrone Soup and Vegetarian Stuffed Peppers. Enjoy!

TOMATO SOUP CAKE

This came from Carroll Pellegrinelli on The Spruce Eats. She wrote, “Tomato Soup Cake you say? Yuk. That’s what I thought about this cake. It’s not like that at all. First of all, you can’t even taste or smell any tomatoes. Secondly, if you enjoy spice cakes, you’ll enjoy this one too. The cream cheese frosting makes it taste even better.”

Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 24 pieces (24 servings)

To view this online, click here.

Ingredients

For the Cake:

2 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

1 1/3 cups sugar

1 teaspoon cinnamon*

1/2 teaspoon cloves*

1 1/2 teaspoon allspice*

1 10 ounce can tomato soup

1/2 cup butter (melted or vegetable oil)

2 eggs

1/2 cup milk (or water)

For the Frosting:

1 pound cream cheese (room temperature)

1/2 cup/4 ounces butter (room temperature)

1/4 cup milk

1 tablespoon vanilla

4 cups powdered sugar (sifted)

Directions

Gather the ingredients.

Preheat the oven to 350 F. (325 degrees F. for a dark or glass pan). Grease an 13 x 9 baking pan. Mix flour, baking powder, baking soda, sugar, cinnamon, ground cloves, and ground all spice in a large bowl with a wire whisk. Set the bowl aside. In a medium bowl, combine the tomato soup, melted butter, eggs and milk. Mix completely. Add the soup mixture to the flour mixture and mix until completely combined. Carefully, pour the cake batter into the prepared baking pan. Bake the cake for at least 40 minutes or until it is tested done. Cool the cake in the pan on a wire rack.

Once the cake is completely cool, make the frosting. Beat the cream cheese until it’s fluffy. Add the butter until the mixture is even fluffier. Slowly add the milk. Be sure to mix each time the milk is added. Add the vanilla and continue to mix the frosting. Slowly add the powdered sugar. Continue to add the sugar until all of it is used. If the frosting seems too dry, add a tablespoon of milk at a time. Frost the cake with the cream cheese frosting. If you don’t want that much frosting, the excess can be frozen for a later use.

*Feel free to substitute nutmeg for one of the spices you don't happen to have.

MINI APPLE PIES

This came from the infamous long-since-forgotten emailing list. The notes on here are from the original author.

Ingredients

4 ramekins (small glazed ceramic serving bowls)

2 large tart-sweet apples (I use ones that are half green half red)

2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour

1-2 Tablespoons vegan margarine (I use Earth Balance)

2 Tablespoons maple syrup or agave nectar

apple pie spice

1/4 cup rolled oats

2 Tablespoons flour

raw sugar

The ingredient amounts are approximations, I just guess as I go!

Directions

Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice and the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.

In a bowl mix oats and margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.

Distribute between ramekins, lightly packing on top, sprinkle with sugar.

Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.

SUMMER MINISTRONE SOUP

This comes from tbsp.com, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.”

Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/2 cup finely chopped onion

1/4 teaspoon salt

2 cloves garlic, finely chopped

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried oregano leaves

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)

1 medium zucchini, cut into 1/2-inch cubes

1 medium carrot, thinly sliced

1/2 cup fresh or frozen cut (1/2-inch) green beans

1/2 cup uncooked elbow macaroni

1 carton (32 oz) Progresso™ broth vegetable

Shredded Parmesan cheese, if desired

Directions

In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.

Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.

To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix broth and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.

Expert Tips

Lots of fun small pasta shapes are on your grocery store shelves. Try ditalini, orzo or small shells for a change of pace from elbow macaroni.

Canned chickpeas are a good substitute for the cannellini beans in this soup.

VEGETARIAN CHILI WITH TORTILLA CRISPS

This is from Anna Watson Carl on Delish. Anna wrote, “Those homemade tortilla chips, though…”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

4 corn tortillas

1/4 c. Country Crock Original

1 large yellow onion, finely chopped

1 red pepper, diced

1 yellow pepper, diced

3 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. cumin

1/2 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

1 28-oz. can whole tomatoes

1 15-oz. can pinto beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/2 c. freshly chopped cilantro, plus more for serving

1/4 c. sour cream

1/4 c. shredded Cheddar

Directions

Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.

Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.

Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.

Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.

HUNGARIAN CABBAGE WITH NOODLES

This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.

“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or hałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski (without the accent on the "L" as in Polish).

“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.

Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings

To view this online, click here.

Ingredients

1 large head cabbage (cored and shredded)

1 large onion (chopped)

8 ounces butter (2 sticks)

Salt (to taste)

Freshly ground black pepper (to taste)

1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)

Directions

Gather the ingredients.

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.

Season with salt and pepper.

Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

Serve and enjoy!

Recipe Variations

Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.

Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.

After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.

More Hungarian Noodle Recipes

Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.

Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.

More About Hungarian Noodles

Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.

Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.

Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.

When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.

No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.

VEGETARIAN STUFFED PEPPERS

This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."

Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes

View this online here.

Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.

Ingredients

1 1/2 cups brown rice

6 large green bell peppers

3 tablespoons soy sauce

3 tablespoons cooking sherry

1 teaspoon vegetarian Worcestershire sauce

1 1/2 cups extra firm tofu

1/2 cup sweetened dried cranberries

1/4 cup chopped pecans

1/2 cup grated Parmesan cheese

salt and pepper to taste

2 cups tomato sauce

2 tablespoons brown sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.

Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.

In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.

Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

Taco Tuesday

It's time for another Taco Tuesday. Here are today's six taco recipes to get you started, including Edamame Tacos w/Peanut Sauce and Potato Tacos. Enjoy!

PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE

This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.

To view this recipe online, click here.

1/2 cup balsamic vinegar

2 Tbsp pure maple syrup

3 cups fresh pumpkin, peeled and cut into bite sized pieces

2 Tbsp olive oil, plus 1/2 tsp, divided

3/4 tsp smoked paprika

1 small bunch kale, stemmed, leaves coarsely chopped

1 yellow onion, sliced

1/4 cup roasted pepitas

salt & pepper

fresh whole milk ricotta

corn tortillas

To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.

Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.

Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.

To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3

To view this online, click here.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

Store extra sauce in the fridge for 2 to 3 days.

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

EDAMAME TACOS WITH PEANUT SAUCE

This comes from Alissa, blogger who runs Connoisseurs Veg. Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce.” She also wrote, “Mexican-Thai-Japanese fusion at it’s finest. I don’t know if this is a weird idea or not…”

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Servings: 4

To view this online, click here.

Ingredients

For the Peanut Sauce

1/4 cup natural peanut butter

1 tbsp. soy sauce

1 tbsp. maple syrup or agave

1-2 tbsp. water

For the Edamame Tacos

1 tbsp. canola oil or other neutral-flavored vegetable oil

1 medium onion diced

2 large garlic cloves minced

2 cups cooked shelled edamame

1 1/2 tbsp. lime juice

1/4 tsp. salt

3 tbsp. finely chopped fresh cilantro

2 scallions chopped

about 2 cups baby spinach arugula or spring mix

8 taco shells preferably homemade

Instructions

Make the Peanut Sauce

Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.

Make the Edamame Tacos

Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.

Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.

Add lime juice and salt. Sauté another 30 seconds and remove from heat.

Add cilantro and scallions. Mix well.

Divide mixture among taco shells and top with greens and peanut sauce.

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes



This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

Monday Recipes

It's the last Monday in July. Where has the time gone?

If your weekend went as quickly as mine did, you're probably still trying to catch your breath. No matter, though...there's always next weekend.

In the meantime, we still need to eat, so without further chit-chat, here are today's six recipes, including Apple-Cheddar Mac and Cheese and Key Lime Cream Pie. Enjoy!

PUMPKIN PATCH BROWNIES

This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”

Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.

To view this online, click here.

Ingredients

1 box brownie mix, plus required ingredients

1 c. white chocolate chips

1 tbsp. vegetable oil

green food coloring

1 can chocolate frosting

1 c. crushed oreos

Pumpkin candies

Directions

Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.

In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.

Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.

Slice into squares and serve.

CREAM OF BROCCOLI SOUP

This is from Kraft, and begins, “Follow this Cream of Broccoli Soup Recipe — you won't be disappointed! This velvety soup with chopped broccoli and creamy cheeses is a real crowd favorite!”

Prep Time: 30min.; Total Time: 30min.; Servings: 5 servings, about 1 cup each.

Ingredients

1/4 cup chopped onions

1 Tbsp. butter or margarine

1 Tbsp. flour

2 cups milk

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained

1/4 tsp. ground nutmeg

1/8 tsp. pepper

Directions

Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until blended.

Stir in milk; cook on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2 to 3 min. or until melted.

Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.

KEY LIME CREAM PIE

This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!

“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”

Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8

Special equipment: Electric mixer

View this here.

Ingredients

1 3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)

6 tablespoons unsalted butter, melted

2 tablespoons sugar

4 large egg yolks

One (14-ounce) can sweetened condensed milk

2 teaspoons finely grated lime zest

2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)

Pinch of fine sea salt

1 cup heavy cream

1 tablespoon confectioners' sugar

1 lime (optional, for garnish)

Preparation

Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.

Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.

Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.

Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.

Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.

APPLE-CHEDDAR MAC AND CHEESE

This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

1 1/4 cups dry elbow macaroni

1 1/2 cups small diced, unpeeled, tart green or red apples

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2 1/4 cups whole milk, lower fat milk can be substituted

1 small bay leaf

2 1/3 cup shredded sharp white or yellow Cheddar cheese

1/2 teaspoon dry sherry (see second note)

Salt to taste

Ground white pepper to taste

1/3 cup panko bread crumbs, regular bread crumbs can be substituted

Directions

Butter a 1 1/2-quart round casserole.

Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.

Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.

Preheat the oven to 350°F.

Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.

Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.

Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.

Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.

Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein

SLOWCOOKER MACARONI AND CHEESE

This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min

Ingredients

3/4 finely chopped onion

3/4 finely chopped green bell pepper

3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon fresh ground red pepper

1 1/2 cups 1% low-fat milk

1 cup shredded cheddar cheese

2 ounces processed cheese (Velveeta)

1 (2 ounce) jar diced pimentos, drained

Directions

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.

Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.

VEGAN GINGERED CARROT SOUP

This comes from Jolinda Hackett, a former writer for The Spruce Eats. Jolinda wrote, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes

This recipe was posted when Jolinda wrote for about.com, which has become DotDash.com, which The Spruce is part of. I'm unable to find a current link for this recipe, but when I do, I'll be sure to post it. (Jolinda, if you're reading this, feel free to send me a link!)

Ingredients

3 tbsp olive oil

1/2 yellow onion, diced

1/4 cup fresh ginger, minced

4 cups chopped and peeled carrots (about 1 1/2 pounds)

3 cups vegetable broth

1 1/2 cups orange juice

dash nutmeg

salt and pepper to taste

Preparation

In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.

Add orange juice and stir well.

Working in small batches and using a food processor or blender, process soup until smooth.

Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Teriyaki Tofu Kabobs and Black Bean Breakfast Burrito with Plantains and Mango Salsa. Enjoy!

BAKED BANANA SPLITS

This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.

This recipe begins, “Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange -- let your imagination run wild. They're perfect for Mother's Day!”

POINTS® Value: 4 (value from when this recipe was emailed); Servings: 4; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Easy

Ingredients

1 sprays cooking spray

4 large banana(s), ripe, peeled

8 oz canned crushed pineapple in juice, drained

2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided

1/2 tsp ground cinnamon

1 cup fat-free ricotta cheese

1 tsp vanilla extract

1 cups raspberries

Directions

Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.

Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)

Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.

Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.

Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar/honey/maple syrup (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.

WATERMELON SORBET

This came from the infamous long-since-forgotten emailing list. Makes 8 servings.

The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”

Ingredients

1/2 cup plus 4 cups seeded and pureed watermelon

1/2 cup sugar

2 tablespoons lime juice

1 teaspoon lime zest

Directions

In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.

TERIYAKI TOFU KABOBS

Recipe Yield: Yield 4 servingsServing Size: 2 skewers

Source: The Diabetes Food and Nutrition Bible

Book Title: The Diabetes Food and Nutrition Bible

View this online at https://diabeticgourmet.com/diabetic-recipes/teriyaki-tofu-kabobs.

Ingredients

8 bamboo skewers

3/4 pound extra firm tofu, drained and cut into 32 cubes

1 red pepper, cut into 16 squares

1 cup canned pineapple chunks, reserve 1/2 cup juice

1 tablespoon lite soy sauce

1 clove garlic

2 teaspoons minced ginger

Directions

Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.

Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.

Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.

Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.

Nutritional Information Per Serving: Calories: 107; Fat: 2 g; Sodium: 147 mg; Protein: 7 g; Carbohydrates: 17 g

Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat

RED LENTIL SOUP WITH LEMON

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.

Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.

Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”

Note: The recipe originally called for either chicken or veggie broth. I've left it at simply veggie broth (for obvious reasons)

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA

This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 cups sliced ripe plantains (2 medium)

1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)

1 15-oz. can black beans, drained and rinsed

1/2 cup prepared mango salsa, plus more for serving, optional

4 8-inch flour tortillas, warmed

Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.

Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.

Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.

nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan

EXTRA-EASY SPINACH LASAGNA

This is from FamilyTime, and begins, “No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.”

Serves: 8 servings (1 cup each); Prep Time: 20 minutes; Cook Time: 50 minutes

View this online here.

Ingredients

1 container (15 ounces) ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and well drained

8 ounces shredded mozzarella cheese (about 2 cups)

1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce

6 uncooked lasagna noodle

1/4 cup water

Directions

Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.

Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.

Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.

Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.

Ice Cream

“Chubby Hubby ice cream – I can't say no anymore.” - Sidney Biddle Barrows, the erstwhile Mayflower Madam, on the subject of her sole remaining vice. -

Found in Loose Cannons: Devastating Dish from the World's Wildest Women, complied by Autumn Stephens, page 21.

I absolutely love ice cream. One of my favorite childhood memories was making homemade ice cream. (Of course, this was using a hand crank ice cream maker. Most ice cream makers now are electric, which is a lot easier on the arms.)

Today's yummy offerings include Key Lime Pie Pops and Homemade Rocky Road Ice Cream. Enjoy!

WATERMELON SORBET

This came from the infamous long-since-forgotten emailing list. Makes 8 servings.

The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”

Ingredients

1/2 cup plus 4 cups seeded and pureed watermelon

1/2 cup sugar

2 tablespoons lime juice

1 teaspoon lime zest

Directions

In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.

BEST PINEAPPLE ORANGE SORBET

I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.

To view this online, click here.

1/2 cup water

1/2 cup granulated sugar

2 cups orange juice

1 tablespoon lemon juice

1 (20 ounce) can pineapple, crushed

2 teaspoons orange zest, freshly grated

In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.

In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

RED, WHITE & BLUE POPSICLES

This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.

“Swap option: Swap out raspberries for strawberries or use frozen fruit.”

Prep Time: 15 minutes; Cook Time 3 hours; Yield: 6 popsicles

To view this online, go to https://www.today.com/recipes/red-white-blue-popsicles-recipe-t154820.

Ingredients

Red Layer

1 1/2 cups fresh strawberries

1 teaspoon cane sugar

White Layer

1 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon cane sugar

Blue Layer

1 1/2 cups fresh blueberries

1 teaspoon cane sugar

Preparation

Place the empty popsicle molds in the freezer.

For the red layer:

Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

For the white layer:

Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.

For the blue layer:

Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

To assemble:

Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.

Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.

Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.

KEY LIME PIE POPS

This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

"Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”

To view this online, click here.

Ingredients

6 graham crackers

1/4 cup (1/2 stick) unsalted butter, melted

4 ounces (1/2 package) cream cheese, at room temperature

1/2 cup sweetened condensed milk

1 teaspoon finely grated lime zest

1/4 cup freshly squeezed lime juice

1 cup heavy cream, very cold

Twelve 3-ounce paper cups

12 wooden craft sticks

Preparation

In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.

In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.

Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.

Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.

When ready to serve, peel the cups away from the pops.

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

STRAWBERRY 'ICE CREAM' CAKE

Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.

To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.

15 full graham crackers

5 waffle cones

1 20-oz. bag whole frozen strawberries

1 32-oz. container honey-flavored Greek yogurt

2 Tbs. honey

Line 9-inch springform pan with parchment paper, and set aside.

Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.

Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.

Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.

Stir together yogurt and honey. Set aside.

Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.

nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g

Desserts

Is there anyone who doesn't occasionally love something just a little snacky? Maybe somewhere, someone isn't into desserts and snacks, just no one I know.

For everyone who loves desserts, there's sure to be something in today's post to please, including Philadelphia-Cherry Danish Dessert and Pineapple Cream Pie. Enjoy!

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.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

PHILADELPHIA-CHERRY DANISH DESSERT

This is from Kraft, and begins, “Skip the line at the bakeshop and make your own cherry Danish dessert! These PHILADELPHIA-Cherry Danish Dessert squares take just 15 minutes of prep.” Very yummy!

Prep Time: 14 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes: 24 Servings.

To view this online, click here.

Ingredients

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2 cups powdered sugar, divided

1 egg white

1 tsp. vanilla

1 can (20 oz.) cherry pie filling

3 Tbsp. milk

Directions

Heat oven to 350°F.

Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.

Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.

Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.

Bake 25 to 30 min. or until golden brown; cool slightly.

Mix milk and remaining sugar until blended; drizzle over dessert.

BOMBOLONI

This comes from John Alberti and was posted on the TODAY Show website. John wrote, “Bomboloni are Italian doughnuts, and they are as much fun to say as they are to make and eat. They are like a party in your mouth, with their gooey centers and sugary, soft dough.

“Swap option: They are delightful even without a filling, but if you fill them with chocolate-hazelnut spread, jam or pastry cream.”

Cook Time: 5 minutes; Prep Time: 2 hours; Servings: 10. Special equipment: Round pastry cutter.

To view this online, go to https://www.today.com/recipes/bomboloni-recipe-t150524.

Ingredients

3 cups bread or all-purpose flour

2 1/4 teaspoons fast-acting dry yeast

2 teaspoons salt

1/4 cup granulated sugar, plus more for coating

1 lemon, zested

2 eggs, lightly beaten

3/4 cup whole milk

1/2 stick (4 tablespoons) butter, softened

1 teaspoon vanilla extract

Vegetable oil, for frying

Chocolate-hazelnut spread, jam or pastry cream, for filling

Directions

In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon zest. Then add the eggs, milk, butter and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.

Using a rolling pin, roll out the dough until about 3/4 inch thick. Then, using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow to rise for another hour.

Heat oil in a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered.

Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni. Serve warm.

PINEAPPLE CREAM PIE

This is another one of those gems from the infamous long-since-forgotten emailing lists.

Ingredients

1 graham cracker crust or pre-baked regular crust

8 ounces cream cheese, softened

1 can sweetened condensed milk

1 large can crushed pineapple, well drained

1/2 to 1 cup chopped pecans

Directions

Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.

APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

Here's another recipe from the infamous long-since-forgotten emailing list. Makes 10 servings.

Ingredients

1 cup flour

1 tablespoon Apple Pie Spice

1 teaspoon Ground Allspice

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 cup firmly packed light brown sugar

2 eggs

2 teaspoons Pure Vanilla Extract

2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)

1/2 cup raisins

1/2 cup chopped walnuts

Vanilla Butter Sauce (recipe follows)

Directions

Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.

Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.

Serve warm with Vanilla Butter Sauce.

Vanilla Butter Sauce:

Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.

Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.

Mac and Cheese - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with that iconic comfort food, Macaroni and Cheese. I've posted my Grandma's Mac and Cheese and Apple-Cheddar Mac and Cheese, as well as four other mac and cheese recipes. Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1 1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

GRANDMA'S MAC AND CHEESE

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.

1 lb. elbow macaroni

1 – 2 jars of Cheese Whiz

Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!

BAKED MACARONI AND CHEESE

This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.

Serves: 8; 5 points

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

SLOWCOOKER MACARONI AND CHEESE

This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min

Ingredients

3/4 finely chopped onion

3/4 finely chopped green bell pepper

3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon fresh ground red pepper

1 1/2 cups 1% low-fat milk

1 cup shredded cheddar cheese

2 ounces processed cheese (Velveeta)

1 (2 ounce) jar diced pimentos, drained

Directions

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.

Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.

APPLE-CHEDDAR MAC AND CHEESE

This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

1 1/4 cups dry elbow macaroni

1 1/2 cups small diced, unpeeled, tart green or red apples

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2 1/4 cups whole milk, lower fat milk can be substituted

1 small bay leaf

2 1/3 cup shredded sharp white or yellow Cheddar cheese

1/2 teaspoon dry sherry (see second note)

Salt to taste

Ground white pepper to taste

1/3 cup panko bread crumbs, regular bread crumbs can be substituted

Directions

Butter a 1 1/2-quart round casserole.

Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.

Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.

Preheat the oven to 350°F.

Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.

Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.

Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.

Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.

Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein

Taco Tuesday

It's time for another Taco Tuesday. (Yum!) Today's offerings include Gluten-Free Egg and Black Bean Breakfast Tacos and Ice Cream Tacos. (Yes, you read that right! Do I have your attention yet?) Enjoy!

CRISPY VEGETARIAN TACOS

This yummy taco recipe comes from Kraft, and begins, “Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.” Of course, you can also use this for Taco Tuesday!

Prep Time: 25min.; Total Time: 25min.; Servings: 6 servings, 2 tacos each

To view this recipe online, click here.

Ingredients

1 Tbsp. oil

1 Tbsp. KRAFT Zesty Italian Dressing

1/2 cup chopped onions

1-1/2 cups frozen whole kernel corn

1 can (15 oz.) black beans, rinsed

12 TACO BELL® Crunchy Taco Shells, warmed

2 cups shredded iceberg lettuce

1 tomato, seeded, finely chopped

2 green onions, chopped

1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Directions

Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.

Fill taco shells with lettuce, bean mixture and remaining ingredients.

ICE CREAM TACOS

I can hear it now: Ice cream tacos??? Are you crazy?

Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.

This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.

For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.

“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.

“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”

Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)

To view this online, click here.

Ingredients

6 flour tortillas (6-inch)

3 tablespoons butter

1 tablespoon sugar

10 ounces semisweet chocolate chips

6 scoops vanilla ice cream (or other ice cream of your choice)

Garnish: sprinkles

Directions

Preheat the oven to 350 F.

Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.

Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.

Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.

Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.

Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.

Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.

While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.

Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.

Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.

Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!

GLUTEN-FREE EGG AND BLACK BEAN BREAKFAST TACOS

This comes from Kaleigh McMordie, MCN, RDN, LD at VeryWellFit. Kaleigh wrote, “Did you know that corn tortillas are actually considered a whole grain? They are also low in sodium, so they make a great base for healthy breakfast tacos.

“Fried potatoes, meats like bacon and sausage, and cheese can quickly add up when it comes to sodium and saturated fat. These tacos have none of that. Instead, try adding sauteed vegetables, beans, and creamy avocado to your eggs for healthy and flavorful tacos that will have you feeling good all morning long.

“These breakfast tacos are gluten-free and vegetarian, and can be made dairy-free if you leave out the milk or use a milk substitute. If you have other vegetables that need to be used up, feel free to add them in with the onions and jalapeno. Top with your favorite salsa for a flavorful and delicious breakfast.”

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 2 (1 taco each).

To view this recipe online, click here.

Ingredients

olive oil spray

2 tablespoons onion, diced

1 tablespoon jalapeno, diced

1/4 cup low sodium black beans

1 large egg

1 tablespoon skim milk

2 corn tortillas

1/4 small avocado, sliced

1 tablespoon cilantro

Directions

Heat a small nonstick skillet over medium heat and spray with oil. Add onions and jalapeno and cook, stirring, until softened, about three minutes. Add black beans and continue cooking until heated through. Remove from skillet and wipe clean.

Turn heat to low and spray skillet with oil again. Whisk together egg and milk. Pour into pan and cook, stirring, until eggs are set.

In a separate pan, heat tortillas over low heat. Divide eggs and bean mixture between the tortillas. Top with avocado and cilantro. Serve.

Ingredient Variations and Substitutions

You can use egg whites or egg substitute in place of the egg for a lower-fat version.

Cooking and Serving Tips

Serve with a side of fresh fruit for a balanced meal.

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

1/8 tsp. hot sauce, or more to taste

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g

POTATO TACOS

Potato Tacos? Sure, why not? After all, after the Ice Cream Tacos, Potato Tacos shouldn't seem that far out, right?

This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

CHICKPEA TACOS

This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free