Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Vegetarian Chili with Corn Bread Topping and Pumpkin Soup. Enjoy!

QUICK AND EASY GAME TIME NACHOS

This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."

Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings

You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.

Ingredients

6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)

1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)

3 tablespoons fat-free (skim) milk

1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)

3 oz baked bite-size tortilla chips (about 64 chips)

1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)

1/4 cup chopped fresh cilantro

Preparation

In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.

Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.

Expert Tips

For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.

SPICY PUMPKIN AND COLLARDS

This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.

Ingredients

2 2-to-3-pound sugar pumpkins

4 tablespoons unsalted butter

1 small onion, diced

1 plum tomato, diced

1 Scotch bonnet chile pepper, seeded and finely chopped

1 teaspoon chopped fresh thyme

1 clove garlic, chopped

4 scallions, chopped

1 pound frozen chopped collard greens, thawed

Kosher salt

1 cup evaporated milk

Pinch of freshly grated nutmeg

4 tablespoons breadcrumbs (preferably panko)

1 1/2 cups shredded sharp white cheddar cheese

2 tablespoons grated parmesan cheese

Ingredients

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

PUMPKIN DUMP CAKE WITH PUDDING TOPPING

This is from My Food and Family, and begins, "Try this simple and delicious Pumpkin Dump Cake with Pudding Topping if you like pumpkin cake and you like cheesecake! This pumpkin dump cake flavored with cinnamon, nutmeg and vanilla is crowned with a creamy cheesecake-flavored pudding topping that make it a perfect cake for autumn."

Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 15 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/170868/pumpkin-dump-cake-with-pudding-topping.

Ingredients

15 oz. can pumpkin puree

1 cup evaporated milk

3/4 cup sugar

2 eggs

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. vanilla

1 box (16.5-oz.) yellow cake mix

1-1/2 sticks butter, melted

1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding

1 cup milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

To Make Cake

In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.

Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.

Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.

To Make Topping

Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Chili

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

3 cups red bell peppers (about 2 large peppers), finely diced

2 teaspoons hot red pepper flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cardamom pods, lightly crushed

1 1/2 cups red lentils

3 cups canned chopped tomatoes

3 1/2 cups drained canned kidney beans

1/4 cup ketchup

1/4 cup tomato paste

1 tablespoon unsweetened cocoa powder

For The Corn Bread Topping:

1 teaspoon salt

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup butter milk

2 large eggs

1 teaspoon honey

2 tablespoons vegetable oil

1 cup coarsely grated Cheddar cheese

For Serving:

2 cups sour cream

1 cup chopped cilantro

Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

VEGETARIAN LASAGNA

This comes from Betty Crocker, and begins, "Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese."

Prep Time: 40 minutes; Total Time: 9 hours 25 minutes; Servings: 6

To view this online, go to https://www.bettycrocker.com/recipes/vegetarian-lasagna/591e01c7-8027-4a6b-88c6-974ad3572ede.

Ingredients

2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)

1 medium zucchini, shredded (1 cup)

1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese

1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain well

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves

8 oven-ready lasagna noodles (each about 7x3 inches)

1 (4-oz.) can mushroom pieces and stems, drained

8 oz. (2 cups) shredded mozzarella cheese

Directions

Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.

Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.

Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.

Heat oven to 400°F. Bake covered for 45 minutes.

Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.

Expert Tips

Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary.

This recipe may be baked immediately after assembly. Cover the dish with foil and bake at 400°F for 30 minutes. Uncover the dish and continue baking for about 10 minutes, or until it is bubbly around the edges.

PUMPKIN SOUP

Recipe Yield: Makes 8 servings.

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.

Ingredients

4 cups low-sodium vegetable broth, divided

4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)

1 cup finely chopped onion

1 clove garlic

1 tsp. fresh thyme, chopped

Salt and freshly ground pepper to taste

2 Tbsp. light whipping cream (optional)

1 tsp. fresh parsley, chopped

Nutmeg (optional)

Directions

In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.

Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)

Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g