Double-Post Tuesday

If you've followed this blog for a while, you know the routine. Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos - as strange as that might seem to some of us!). Today's double post includes Triple Tomato Pasta with Spinach and White Beans and Ginger Tea. Enjoy!

BANANA MUFFINS WITH TART LEMON ICING

This was on an old Weight Watcher's emailing list. Unfortunately, I no longer have a link to it, as WW has changed enough over the years. The points value is from when the email came out.

The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”

POINTS® Value: 3; Servings: 18; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Easy

Ingredients

1/2 cup sugar

6 Tbsp unsalted butter, softened, divided

1 large egg(s)

2 tsp vanilla extract, divided

2 cup all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 cup fat-free skim milk

4 large banana(s), ripe, mashed

1 cup powdered sugar

1 Tbsp fresh lemon juice

1 tsp lemon zest, strips, or more to taste

Directions

Preheat oven to 350ºF. Line 18 muffin holes with paper liners.

Place sugar and 5 tablespoons of butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.

In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.

Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.

Meanwhile, to make icing, combine powdered sugar, remaining tablespoon of butter, lemon juice, zest, and remaining teaspoon of vanilla in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins. Yields 1 muffin per serving.

GINGER TEA

This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”

2 servings

To view this online, click here.

Ingredients

12 thin slices fresh ginger, pounded with mortar or rolling pin

1 Tbs. honey

Preparation

Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.

Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.

QUESADILLAS

Recipe Yield: Yield: 8 servings (2 wedges)

Source: Forbidden Foods Diabetic Cooking

Book Title: Forbidden Foods Diabetic Cooking

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

Ingredients

1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese

1 green onion, minced

1-3 tablespoons canned chopped green chilies (to taste)

4 8-inch flour tortillas

Chunky salsa, for topping or dip

Directions

In a medium bowl, toss together the cheese, green onion, and chilies; set aside.

Spray a medium skillet with nonstick cooking spray and place over medium heat.

When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.

When the cheese begins to melt, about 1 minute, fold the tortilla in half.

Continue cooking until lightly browned and crisp on both sides, about 1 minute.

Transfer to a cutting board.

Repeat with the remaining tortillas and filling.

Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g

Diabetic Exchanges: 1 Starch, 1 Fat

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

NO-BOIL STUFFED SHELLS

This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”

Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 large egg

1 pound ricotta

1/2 cup grated Parmesan

One 8-ounce bag part-skim shredded mozzarella (about 2 cups)

3 tablespoons fresh parsley, minced

Kosher salt and freshly ground black pepper

One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells

Directions

Preheat the oven to 400 degrees F.

Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.

Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.

Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.

TRIPLE TOMATO PASTA WITH SPINACH AND WHITE BEANS

This comes from Molly Cleary, MS, RD, CDN, CNSC on VeryWellFit. Molly wrote, “Tomatoes get their red color from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease. Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.

“In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans. These beans are full of fiber, at 6 grams per half cup serving. They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.”

Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Servings: 4

To view this online, click here.

Ingredients

8 ounces whole wheat penne pasta

1 can low sodium cannellini beans

1 tablespoon olive oil

1 package baby spinach

2 cups cherry tomatoes, diced

1 cup sun-dried tomatoes in oil

1/4 cup sliced/slivered almonds

1 tablespoon tomato paste

1 teaspoon balsamic vinegar

2 cloves garlic (or 1 teaspoon minced)

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

Directions

Cook pasta according to package directions.

Combine pesto ingredients (slivered almonds through crushed red pepper) in a food processor and blend until mostly smooth; some small chunks are okay. You may need to a litter water to thin, but do not add more than a few tablespoons since the sauce is meant to be thick.

Drain and rinse cannellini beans.

Add olive oil to a pan and heat to medium high. Add baby spinach and cook until wilted. Remove from heat.

Combine the pasta, beans, spinach, and tomatoes into one large pot. Add the pesto and mix well.

Divide into 4 bowls and serve.

Ingredient Variations and Substitutions

If you cannot find sun-dried tomatoes in oil, then you can substitute 3/4 cup bagged sun-dried tomatoes with 1/4 cup olive oil. It works best if tomatoes are soaked in the oil for at least an hour.

Cooking and Serving Tips

Leftover pesto tastes delicious as a sandwich spread. It also freezes well.

Pasta Party!

“Everything you see, I owe to spaghetti.” - La bella Sophia Loren, a walking advertisement for carbo loading.

Found in Loose Cannons: Devastating Dish from the World's Wildest Women, complied by Autumn Stephens, page 20.

Pasta is such a versatile food: you can use it in a variety of salads (both hot and cold), with heavy or light sauces, in layers...the only limit is one's imagination.

Here are six yummy pasta recipes to get you started, including Triple Tomato Pasta with Spinach and White Beans and Hawaiian Macaroni Salad. Enjoy!

PASTA WITH BROWN BUTTER AND PARMESAN

This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.”

Yield: 4 servings; Time: 25 minutes.

To view this online, go to https://cooking.nytimes.com/recipes/1019980-pasta-with-brown-butter-and-parmesan.

Ingredients

Kosher salt

1 pound spaghetti, linguine or other long noodle

8 tablespoons unsalted butter

1 cup freshly grated Parmesan, plus more for serving

Freshly ground black pepper

Preparation

Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.

In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.

Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full 1/2 cup).

Serve with black pepper and more Parmesan on top.

PASTA ALLA NORMA

This recipe comes from Pure Wow, and begins, “If you’re taking a trip to Italy soon, that’s amazing. (We’re totally jealous.) But for the rest of us, this Sicilian dish from Catania is the next best thing. Presenting pasta alla Norma with eggplant, basil and pecorino cheese. Best of all, you can make four servings for less than $10. Salute!”

PREP: 20 MIN; COOK: 40 MIN; TOTAL: 1 HR; Makes: 4 servings

To view this online, go to https://www.purewow.com/recipes/pasta-alla-norma

Ingredients

4 tablespoons extra-virgin olive oil

1 large eggplant, sliced into 1-inch strips

Salt and freshly ground black pepper

1 sweet onion, thinly sliced

3 garlic cloves

One 28-ounce can crushed tomatoes

1 teaspoon red-pepper flakes

3/4 teaspoon dried oregano

1 pound bite-size dry pasta, like rigatoni

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/2 cup grated pecorino cheese

Directions

In a large sauté pan, heat the olive oil over medium heat. Add the eggplant in batches and cook on all sides until golden brown. Remove the eggplant from the pan and set aside on a large plate. Season with salt and pepper to taste.

Add the onion to the same pan and sauté until tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Stir in the tomatoes and bring to a simmer. Add the red-pepper flakes and oregano, and season with salt and pepper. Simmer 15 to 20 minutes, until the flavor of the sauce develops.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well.

Add the pasta and eggplant to the sauce; toss well to coat. Add the parsley, basil and pecorino, and toss well to combine. Serve immediately.

TRIPLE TOMATO PASTA WITH SPINACH AND WHITE BEANS

This comes from Molly Cleary, MS, RD, CDN, CNSC on VeryWellFit. Molly wrote, “Tomatoes get their red color from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease. Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.

“In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans. These beans are full of fiber, at 6 grams per half cup serving. They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.”

Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Servings: 4

To view this online, click here.

Ingredients

8 ounces whole wheat penne pasta

1 can low sodium cannellini beans

1 tablespoon olive oil

1 package baby spinach

2 cups cherry tomatoes, diced

1 cup sun-dried tomatoes in oil

1/4 cup sliced/slivered almonds

1 tablespoon tomato paste

1 teaspoon balsamic vinegar

2 cloves garlic (or 1 teaspoon minced)

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

Directions

Cook pasta according to package directions.

Combine pesto ingredients (slivered almonds through crushed red pepper) in a food processor and blend until mostly smooth; some small chunks are okay. You may need to a litter water to thin, but do not add more than a few tablespoons since the sauce is meant to be thick.

Drain and rinse cannellini beans.

Add olive oil to a pan and heat to medium high. Add baby spinach and cook until wilted. Remove from heat.

Combine the pasta, beans, spinach, and tomatoes into one large pot. Add the pesto and mix well.

Divide into 4 bowls and serve.

Ingredient Variations and Substitutions

If you cannot find sun-dried tomatoes in oil, then you can substitute 3/4 cup bagged sun-dried tomatoes with 1/4 cup olive oil. It works best if tomatoes are soaked in the oil for at least an hour.

Cooking and Serving Tips

Leftover pesto tastes delicious as a sandwich spread. It also freezes well.

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.

CREAMY ROASTED RED PEPPER PENNE

This is from Lindsay Funston on Delish. Lindsay wrote, “With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.”

Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4

To view this online, click here.

Note: This recipe originally called for chicken broth, which I've exchanged for veggie broth. Also, if you can get hold of a veggie version of heavy cream – maybe soy? Whatever – go for it.

Ingredients

12 oz. penne

1 tbsp. extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

3 c. baby spinach

1 c. sliced jarred roasted red peppers

1/2 c. heavy cream

1/2 c. low-sodium vegetable broth

1 tsp. crushed red pepper flakes

freshly grated Parmesan, for serving

Directions

In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes.

Stir in heavy cream, vegetable broth, and 1/4 cup pasta water and bring to a simmer.

Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.

Garnish with Parmesan and serve.

HAWAIIAN MACARONI SALAD

This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”

Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10

To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.

Ingredients

16 ounces elbow pasta

1/4 cup grated onion

1/4 teaspoon garlic powder

2 tablespoons apple cider vinegar

2 cups mayonnaise

1/2 cup whole milk

1 tablespoon sugar

2 shredded carrots

salt and pepper

Instructions

Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.

Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.

In a medium bowl, whisk together mayonnaise, milk, and sugar.

Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.

Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.

Recipe Notes

Be sure not to overcook your pasta or it will have a mushy texture.

If you to dress it up some, add diced ham or chopped pineapple.

Thursday Recipes

Today's yummy offerings include Vegetarian Spinach Lasagna and Philadelphia-Cherry Danish Dessert to help you through the rest of the week. Enjoy!

THREE-CUP VEGETABLES

This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “This vegan dish is inspired by three-cup chicken, a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan’s invasion. The night before Wen’s death, a guard is said to have made him the surprisingly pungent chicken dish with the prison’s limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.”

Note: While this is a vegetarian blog, I felt the need to have the above quote in its entirety.

Yield: 4 servings; Time: 30 minutes.

To view this on the Times’ website, click here.

Note: If, like me, you don't keep alcohol around the house, don't panic. I've been known to add water (or a suitable broth) in place of wine in recipes.

Ingredients

2 tablespoons canola or other neutral oil

6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into 1/4-inch slices and halved or quartered if large (about 2 pounds)

1 (1-inch) piece ginger, peeled and thinly sliced

10 garlic cloves, smashed and peeled

3/4 cup Chinese rice wine

6 tablespoons low-sodium soy sauce

3 tablespoons toasted sesame oil

2 tablespoons dark brown sugar

2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-pepper flakes

2 cups fresh basil leaves, torn if large

Preparation

In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.

Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.

MIXED GARDEN CASSEROLE

Prep Time: 15 Minutes; Cost: $; Servings: 10; Difficulty Level: 2

Source: Cinnamon Hearts

View this online at https://diabeticgourmet.com/diabetic-recipes/mixed-garden-casserole.

Ingredients

1/4 cup brown sugar, firmly packed

2 tsp salt

1/2 tsp pepper

1/2 cup uncooked regular rice

1 small eggplant, peeled & sliced

1 large onion, sliced

3 medium zucchini, sliced

3 med-size yellow squash, sliced

1 large green pepper, seeded & sliced

2 large tomatoes, peeled, sliced

2 tbsp butter or margarine

Directions

Combine brown sugar, salt and pepper; set aside.

Place rice in bottom of a lightly spray-coated or non-stick 13x9x2-inch baking dish. Layer eggplant, onion, yellow squash, zucchini, green pepper and tomato in baking dish. Sprinkle brown sugar mixture over each layer. Dot with butter or margarine.

Cover tightly and bake at 350F for 1-1/2 hours or until rice and vegetables are tender.

Nutritional Information Per Serving: Calories: 105; Fat: 2 g; Sodium: 543 mg; Cholesterol: 6 mg; Carbohydrates: 19 g

Diabetic Exchanges: 1 bread/starch; 1 vegetable, 1/2 fat

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.

SIMPLE VEGETARIAN SPINACH LASAGNA

This is from Vicki Shanta Retelny, RDN on the VeryWellFit site. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.”

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)

To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Directions

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

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.

TRIPLE TOMATO PASTA WITH SPINACH AND WHITE BEANS

This comes from Molly Cleary, MS, RD, CDN, CNSC on VeryWellFit. Molly wrote, “Tomatoes get their red color from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease. Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.

“In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans. These beans are full of fiber, at 6 grams per half cup serving. They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.”

Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Servings: 4

To view this online, click here.

Ingredients

8 ounces whole wheat penne pasta

1 can low sodium cannellini beans

1 tablespoon olive oil

1 package baby spinach

2 cups cherry tomatoes, diced

1 cup sun-dried tomatoes in oil

1/4 cup sliced/slivered almonds

1 tablespoon tomato paste

1 teaspoon balsamic vinegar

2 cloves garlic (or 1 teaspoon minced)

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

Directions

Cook pasta according to package directions.

Combine pesto ingredients (slivered almonds through crushed red pepper) in a food processor and blend until mostly smooth; some small chunks are okay. You may need to a litter water to thin, but do not add more than a few tablespoons since the sauce is meant to be thick.

Drain and rinse cannellini beans.

Add olive oil to a pan and heat to medium high. Add baby spinach and cook until wilted. Remove from heat.

Combine the pasta, beans, spinach, and tomatoes into one large pot. Add the pesto and mix well.

Divide into 4 bowls and serve.

Ingredient Variations and Substitutions

If you cannot find sun-dried tomatoes in oil, then you can substitute 3/4 cup bagged sun-dried tomatoes with 1/4 cup olive oil. It works best if tomatoes are soaked in the oil for at least an hour.

Cooking and Serving Tips

Leftover pesto tastes delicious as a sandwich spread. It also freezes well.

Double-Post Tuesday

If you've followed this blog for a while, you know the routine. Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post includes Triple Tomato Pasta with Spinach and White Beans and Ginger Tea. Enjoy!

BANANA MUFFINS WITH TART LEMON ICING

This was on an old Weight Watcher's emailing list. Unfortunately, I no longer have a link to it, as WW has changed enough over the years. The points value is from when the email came out.

The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”

POINTS® Value: 3; Servings: 18; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Easy

Ingredients

1/2 cup sugar

6 Tbsp unsalted butter, softened, divided

1 large egg(s)

2 tsp vanilla extract, divided

2 cup all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 cup fat-free skim milk

4 large banana(s), ripe, mashed

1 cup powdered sugar

1 Tbsp fresh lemon juice

1 tsp lemon zest, strips, or more to taste

Directions

Preheat oven to 350ºF. Line 18 muffin holes with paper liners.

Place sugar and 5 tablespoons of butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.

In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.

Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.

Meanwhile, to make icing, combine powdered sugar, remaining tablespoon of butter, lemon juice, zest, and remaining teaspoon of vanilla in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins. Yields 1 muffin per serving.

GINGER TEA

This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”

2 servings

To view this online, click here.

Ingredients

12 thin slices fresh ginger, pounded with mortar or rolling pin

1 Tbs. honey

Preparation

Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.

Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.

QUESADILLAS

Recipe Yield: Yield: 8 servings (2 wedges)

Source: Forbidden Foods Diabetic Cooking

Book Title: Forbidden Foods Diabetic Cooking

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

Ingredients

1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese

1 green onion, minced

1-3 tablespoons canned chopped green chilies (to taste)

4 8-inch flour tortillas

Chunky salsa, for topping or dip

Directions

In a medium bowl, toss together the cheese, green onion, and chilies; set aside.

Spray a medium skillet with nonstick cooking spray and place over medium heat.

When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.

When the cheese begins to melt, about 1 minute, fold the tortilla in half.

Continue cooking until lightly browned and crisp on both sides, about 1 minute.

Transfer to a cutting board.

Repeat with the remaining tortillas and filling.

Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g

Diabetic Exchanges: 1 Starch, 1 Fat

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

NO-BOIL STUFFED SHELLS

This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”

Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 large egg

1 pound ricotta

1/2 cup grated Parmesan

One 8-ounce bag part-skim shredded mozzarella (about 2 cups)

3 tablespoons fresh parsley, minced

Kosher salt and freshly ground black pepper

One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells

Directions

Preheat the oven to 400 degrees F.

Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.

Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.

Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.

TRIPLE TOMATO PASTA WITH SPINACH AND WHITE BEANS

This comes from Molly Cleary, MS, RD, CDN, CNSC on VeryWellFit. Molly wrote, “Tomatoes get their red color from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease. Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.

“In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans. These beans are full of fiber, at 6 grams per half cup serving. They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.”

Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Servings: 4

To view this online, click here.

Ingredients

8 ounces whole wheat penne pasta

1 can low sodium cannellini beans

1 tablespoon olive oil

1 package baby spinach

2 cups cherry tomatoes, diced

1 cup sun-dried tomatoes in oil

1/4 cup sliced/slivered almonds

1 tablespoon tomato paste

1 teaspoon balsamic vinegar

2 cloves garlic (or 1 teaspoon minced)

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

Directions

Cook pasta according to package directions.

Combine pesto ingredients (slivered almonds through crushed red pepper) in a food processor and blend until mostly smooth; some small chunks are okay. You may need to a litter water to thin, but do not add more than a few tablespoons since the sauce is meant to be thick.

Drain and rinse cannellini beans.

Add olive oil to a pan and heat to medium high. Add baby spinach and cook until wilted. Remove from heat.

Combine the pasta, beans, spinach, and tomatoes into one large pot. Add the pesto and mix well.

Divide into 4 bowls and serve.

Ingredient Variations and Substitutions

If you cannot find sun-dried tomatoes in oil, then you can substitute 3/4 cup bagged sun-dried tomatoes with 1/4 cup olive oil. It works best if tomatoes are soaked in the oil for at least an hour.

Cooking and Serving Tips

Leftover pesto tastes delicious as a sandwich spread. It also freezes well.