Dinner Recipes - Recipes by Meal | Taste of Home

Miso Soup

Vivian Jao — Thu, 28 Nov 2024 06:45:03 +0000

Ingredients

4 cups reduced-sodium vegetable broth or water
2 teaspoons dashi powder
1-in. piece fresh gingerroot
1 package (16 ounces) silken firm tofu, diced
1/4 cup miso paste
1 tablespoon (1/8 ounce) wakame flakes or chopped nori sheets
1 tablespoon reduced-sodium soy sauce, optional
3 green onions, thinly sliced

Directions

In a Dutch oven or stock pot, bring broth, dashi and gingerroot, simmer 10-15 minutes. Discard ginger. Add tofu, miso and wakame; simmer another 2-3 minutes. If desired, add soy sauce. Ladle into bowls; garnish with green onion.

Nutrition Facts

1-1/4 cup: 233 calories, 3g fat (1g saturated fat), 0 cholesterol, 3733mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 22g protein.

Seekh Kabobs

Susan Bronson — Tue, 26 Nov 2024 14:54:29 +0000

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 pound ground beef
1/2 cup grated onion
1/4 cup minced seeded jalapeno pepper
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
1/4 cup minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garam masala
2 tablespoons canola oil
Metal or wooden skewers

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Directions

Over medium heat, preheat a small skillet. Toast cumin and coriander seeds until seeds have darkened, 1-2 minutes, stirring frequently. Cool completely. In a spice grinder, or with a mortar and pestle, grind seeds to a powder.

In a large bowl, combine ground beef, onion, jalapeno, garlic, ginger, cilantro, mint, salt, pepper, garam masala, and ground cumin and coriander; mix well. Cover; refrigerate 1 hour.
Form mixture into 4-5 in. logs. Thread onto skewers.
In a large skillet, heat oil over medium-high heat. Add kebabs, spacing 1/2-in. apart; cook until browned and crispy on the edges and meat is cooked through, 2-3 minutes per side. Repeat with remaining kebabs. Transfer to a paper towel-lined plate to drain. Serve immediately.

Nutrition Facts

1 kabob: 128 calories, 9g fat (2g saturated fat), 31mg cholesterol, 292mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

Chicken Francese

Camille Berry — Sun, 24 Nov 2024 06:46:05 +0000

Ingredients

1 pound boneless skinless chicken breasts
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 large egg, beaten
1/4 cup olive oil
SAUCE:
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
1/3 cup lemon juice
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
Charred lemon wedge, optional

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Directions

Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a shallow bowl, combine flour, Parmesan, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and garlic powder. Place egg in a separate shallow bowl.
In a large skillet, heat oil over medium heat.
Dip chicken in flour to coat both sides; shake off excess. Dip in egg, letting excess drip off. Place immediately into hot pan, cook until browned, 2-3 minutes per side. Remove from pan, keep warm. Repeat with remaining chicken.
Increase heat to medium-high. Add wine; cook until wine has dissipated, stirring up browned bits in the bottom of the skillet, 2-3 minutes. Add chicken broth and lemon juice; bring to a simmer. In a small bowl, combine softened butter and flour to form a paste; add to skillet. Bring to a simmer; cook until sauce has thickened and reduced, stirring frequently, 4-5 minutes. Stir in salt and pepper. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Sprinkle with parsley. If desired, serve with lemon wedges.

Nutrition Facts

1 serving: 426 calories, 24g fat (7g saturated fat), 128mg cholesterol, 1070mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 28g protein.

Truffle Mac and Cheese

Camille Berry — Wed, 06 Nov 2024 19:04:32 +0000

Ingredients

1 pound uncooked elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
2 cups 2% milk
1-1/2 cups shredded cheddar cheese
1 cup shredded Gruyere cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1 tablespoon truffle oil, divided
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced chives, optional

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Directions

Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.

In a large saucepot, heat butter over medium heat. Stir in flour; cook until lightly browned, whisking constantly. Gradually add milk; cook and stir until thickened, 3-4 minutes. Stir in cheddar and gruyere, salt, pepper, garlic powder, mustard, nutmeg and 1/2 tablespoon truffle oil until cheese has melted. Stir in cooked macaroni.
Transfer mixture to a greased 13x9-in. baking dish. In a small bowl, combine panko, parmesan and remaining 1/2 tablespoons truffle oil. Sprinkle mixture in an even layer on top. Bake until cheese is bubbly and edges are golden brown, 25-30 minutes. If desired, top with chives.

Nutrition Facts

1-1/2 cups: 483 calories, 23g fat (12g saturated fat), 59mg cholesterol, 741mg sodium, 51g carbohydrate (5g sugars, 2g fiber), 20g protein.

Turkey Stir-Fry

Nicholas Marshall — Mon, 18 Nov 2024 20:38:55 +0000

Ingredients

1-1/2 pounds boneless turkey breast halves, cut into strips
1 tablespoon canola oil
1 small onion, chopped
1 carrot, julienned
1/2 medium green pepper, sliced
2 cups fresh mushrooms, sliced
1 cup chicken broth
3 tablespoons cornstarch
3 tablespoons reduced-sodium soy sauce
1/2 teaspoon ground ginger
2 cups pea pods, trimmed
Cooked rice, optional
1/3 cup cashews, optional

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Directions

In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes.

In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly.
Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

Nutrition Facts

1/4 pound: 277 calories, 7g fat (0 saturated fat), 84mg cholesterol, 200mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 40g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Doritos Casserole

Patricia Kaowthumrong — Wed, 13 Nov 2024 23:24:53 +0000

Ingredients

1 pound ground beef
1 medium sweet red pepper, chopped
1/2 medium onion, chopped
1 tablespoon taco seasoning
1 can (15-1/4 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup sour cream
1 package (9-1/4 ounces) Doritos
3 cups shredded cheddar cheese, divided
Optional: sliced or cubed avocado, salsa, sliced jalapeno peppers and additional sour cream

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Directions

Preheat oven to 350°. In a large skillet, cook ground beef, red pepper and onion over medium heat until beef is browned, 7-8 minutes. Stir in taco seasoning, black beans and diced tomatoes; let simmer until thickened, 1-2 minutes. Remove from heat, add sour cream until well combined.

In a greased 13x9-in. baking dish, layer half the Doritos, half the meat mixture, and 1-1/2 cups cheddar; repeat layers. Bake until cheese is melted and bubbly, 25-30 minutes. If desired, top with avocado, salsa, jalapeños and additional sour cream.

Nutrition Facts

1 serving: 580 calories, 39g fat (16g saturated fat), 98mg cholesterol, 865mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 26g protein.

Cashew Chicken

Nicholas Marshall — Wed, 13 Nov 2024 19:34:33 +0000

Ingredients

2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
3 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 small green pepper, cut into strips
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 teaspoons grated fresh gingerroot
4 green onions, sliced
3/4 cup salted cashews
Hot cooked rice

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Directions

Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.

In same pan, heat remaining 1 tablespoon oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
Stir in chicken and cashews; heat through. Serve with rice.

Nutrition Facts

3/4 cup chicken mixture: 349 calories, 19g fat (3g saturated fat), 64mg cholesterol, 650mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1 starch.

Sichuan Chicken

Vivian Jao — Mon, 11 Nov 2024 15:13:06 +0000

Ingredients

1 pound boneless skinless chicken breasts, cubed
3 tablespoons cornstarch
2 egg whites, room temperature
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon crushed Szechuan peppercorns
1/4 teaspoon salt
SAUCE:
2 tablespoons Shaoxing wine
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
STIR FRY:
1/4 cup canola oil, divided
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1/2 medium onion, chopped
3 green onions, thinly sliced, whites and green separated
3 dried red chiles
1 teaspoon crushed Szechuan peppercorns
Hot cooked rice, for serving

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Directions

In a large bowl, toss chicken with cornstarch. Mix in egg whites, soy sauce, peppercorns and salt until well-combined; set aside.

In a small bowl, whisk all sauce ingredients; set aside.
In a large skillet or wok, heat oil over medium-high heat. Add chicken, working in batches if needed; cook until crispy and golden on all sides. Transfer chicken to a plate; set aside.
Heat remaining 2 tablespoons oil in the hot skillet or wok. Add bell peppers and onion; cook 2-3 minutes or until crisp-tender. Stir in whites of the green onion, red chiles and peppercorns; cook another 1-2 minutes or until fragrant. Add chicken back to the skillet or wok; stir in sauce. Bring to a simmer until thickened, 1-2 minutes.
Serve with hot cooked rice; sprinkle with green part of green onion.

Spaghetti Squash Alfredo

Nancy Mock — Sat, 09 Nov 2024 01:52:23 +0000

Ingredients

SQUASH:
1 medium spaghetti squash (about 4 pounds)
2 teaspoons olive oil
Salt and pepper, to taste
ALFREDO:
8 tablespoons butter, divided
1 garlic clove, minced
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon dried sage leaves, optional
1/4 teaspoon pepper
2 cups grated Parmesan cheese, divided
1/4 cup sprigs fresh parsley, stems removed, chopped

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Directions

Preheat oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper or foil.

Slice a spaghetti squash in half lengthwise; scoop out and discard stringy seeds. Brush cut surfaces of squash halves with olive oil. Sprinkle with salt and pepper; place the squash halves cut side down on the prepared baking sheet. Roast 50-60 minutes or until the skin is easy to pierce with a fork. Let slightly cool. Use a fork to gently scrape out spaghetti squash strands; transfer to a large bowl. Place squash shells back on baking sheet for later use.
Melt 4 tablespoons cubed butter in a large, heavy-bottomed saucepan over medium heat. As the butter begins to simmer and foam, stir it gently to keep the milk solids from sticking to the bottom. Simmer; stir a few minutes longer until the butter turns a golden brown color, 3-4 minutes. Remove from heat; add remaining 4 tablespoons cubed butter and minced garlic. Stir until butter is melted. Pour in cream; return the pan to the burner over medium heat. Stir in salt, sage, if desired, and pepper. Bring to a simmer; stir the sauce constantly and simmer about 6 minutes, until it's smooth and slightly thickened. Remove from heat. Add in 1-1/2 cups of grated Parmesan and stir until melted and sauce is smooth.
Pour a small amount of alfredo sauce in with the spaghetti squash; use two forks or tongs to turn and coat the squash noodles. Continue to slowly add Alfredo and toss the noodles until coated and saucy. Divide spaghetti squash alfredo in reserved squash shells. Sprinkle with remaining grated Parmesan. Place the pan under a broiler set to high; broil 2-3 minutes until the cheese on top is bubbly and browned. Remove from the oven; sprinkle with chopped parsley. Serve immediately.

Grilled Cheese Burger

Kim Wehby — Wed, 06 Nov 2024 19:59:35 +0000

Ingredients

1 pound ground beef
1 tablespoon dried minced onion
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup butter, softened
8 white bread
8 slices cheddar cheese

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Directions

Preheat large cast-iron or nonstick skillet over medium heat.

In a large bowl, combine ground beef, minced onion, Worcestershire, salt, garlic powder and pepper; form into 4 patties. Place patties in skillet; cook 3-4 minutes per side. Remove patties; set aside.
Spread butter on one side of each slice of bread. In batches, place a slice of bread in the skillet, butter side down. Add a slice of cheddar, then burger patty, top with a second slice of cheese. Top with a remaining slice of bread, butter side up. Cook 2-3 minutes per side or until bread is browned and toasted and cheese is melted. Slice in half; serve.

Christmas Fettuccine

Kristina Vänni, Val Goodrich — Tue, 05 Nov 2024 14:18:04 +0000

Ingredients

1 pound uncooked fettuccine
2 tablespoons butter
4 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup half-and-half cream
1/2 cup vodka
1/4 cup lemon juice
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan and freshly cracked black pepper, for serving

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Directions

Cook pasta according to package directions. Drain; reserve 1/4 cup pasta water.

In a large skillet, melt butter over medium heat. Add garlic and flour; cook until browned, 1-2 minutes. Gradually add in cream, 1/4 cup at a time, whisking to incorporate after each addition. Whisk in vodka and lemon juice; simmer until thickened, 4-5 minutes. Add Parmesan, salt and pepper.
Add cooked fettuccine; toss with sauce. Slowly add some of the pasta water to reach desired consistency, up to 1/4 cup. Serve in bowls with additional Parmesan cheese and freshly grated black pepper, if desired.

Nutrition Facts

1 serving: 643 calories, 17g fat (10g saturated fat), 54mg cholesterol, 589mg sodium, 86g carbohydrate (6g sugars, 5g fiber), 21g protein.

Keto Chili

Susan Bronson — Sat, 02 Nov 2024 01:37:03 +0000

Ingredients

1 tablespoon olive oil
2 pounds ground beef
1/4 cup chopped onion
2 garlic cloves, minced
3 chipotle peppers in adobo sauce, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
1 tablespoon tomato paste
2 cups beef broth
1/4 cup minced fresh cilantro
Optional: Shredded cheddar cheese, sour cream and additional cilantro

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Directions

Heat oil in a large skillet to medium heat. Add ground beef; cook 7-9 minutes or until browned. Use a slotted spoon to transfer to a 6 or 8 qt. slow cooker. Discard all but 1 teaspoon fat from skillet. Add onion; cook 3-5 minutes or until lightly browned. Add garlic; cook 30 seconds or until fragrant. Transfer onion garlic mixture to slow cooker.

Add remaining ingredients, except cilantro, to the slow cooker. Cover; cook on low 6-8 hours or high 3-5 hours. Stir in cilantro. Serve in bowls; top with desired toppings.

Nutrition Facts

1 serving: 266 calories, 15g fat (5g saturated fat), 70mg cholesterol, 910mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 22g protein.

Maple-Glazed Pork Chops

Kathy Adams — Thu, 31 Oct 2024 21:07:56 +0000

Ingredients

1/2 cup all-purpose flour
Salt and pepper to taste
4 bone-in pork loin chops (7 ounces each)
2 tablespoons butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar

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Directions

In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm.

Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.

Nutrition Facts

Nutrition Facts: 1 pork chop equals 530 calories, 14 g fat (7 g saturated fat), 101 mg cholesterol, 121 mg sodium, 68 g carbohydrate, trace fiber, 32 g protein.

Sauteed Collard Greens

Kim Bussing — Wed, 30 Oct 2024 19:33:45 +0000

Ingredients

4 thick-sliced bacon strips, chopped
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
8 cups chopped collard greens
1 cup chicken broth
3 tablespoons rice wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

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Directions

Trim thick stems from collard greens. Stack several leaves, roll up tightly and slice into 1-inch strips; set aside.

In a very large skillet cook bacon over medium-low heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3-4 tablespoons drippings.
Add onion, garlic and red pepper flakes to pan, cook until onions are tender, 3-4 minutes. Gradually add prepared collard greens to the skillet, adding more once previous has wilted. Once all greens are wilted, add chicken broth, vinegar, salt and pepper. Cook, uncovered, until the greens are very wilted and tender, and the liquid is absorbed. Top with with reserved cooked bacon.

Nutrition Facts

1 serving: 125 calories, 8g fat (3g saturated fat), 9mg cholesterol, 1093mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 4g protein.

Vegetable Beef Shepherd’s Pie

Taste of Home Editors — Wed, 30 Oct 2024 19:02:09 +0000

Ingredients

2-1/2 pounds Yukon Gold potatoes, peeled and quartered
1 cup sour cream
1/2 cup butter
1/2 cup heavy whipping cream or half-and-half cream
1 cup shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
FILLING:
2 pounds ground beef
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 cup dry red wine
3 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 medium zucchini, sliced
1 medium onion, chopped
1 medium green pepper, finely chopped
1 cup shredded carrots
1/2 teaspoon salt
1/4 teaspoon pepper

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Directions

Preheat oven to 350°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes, gradually adding sour cream, heavy whipping cream and butter. Stir in cheese, salt and pepper.

In a large skillet over medium heat, cook beef until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in consomme, wine, tomato paste, garlic and Worcestershire. Bring to a boil. Reduce heat; simmer, uncovered until liquid has evaporated, 20-25 minutes.
Meanwhile, in a large skillet, heat oil over medium heat. Add zucchini, onion, green pepper and carrots. Cook and stir until tender, 5-7 minutes. Stir in salt and pepper.
To assemble, spoon meat mixture into a greased 13x9-in. dish. Top with vegetable mixture and mashed potatoes. Bake until potatoes are lightly browned, 30-35 minutes.

Nutrition Facts

1-1/2 cups: 676 calories, 43g fat (22g saturated fat), 153mg cholesterol, 1024mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 31g protein.

Chicken Alfredo Twice Baked Potatoes

Taste of Home Editors — Wed, 30 Oct 2024 18:48:29 +0000

Ingredients

5 large baking potatoes
1/4 cup olive oil
1-1/2 teaspoons kosher salt, divided
3/4 teaspoon coarsely ground pepper, divided
3/4 cup butter
3 garlic cloves, minced
1-1/2 cups heavy whipping cream
1/8 teaspoon ground nutmeg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
4 cups chopped rotisserie chicken
6 bacon strips, cooked and crumbled
2 tablespoons chopped fresh parsley

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Directions

Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Brush skins with oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, about 1 hour. Increase oven temperature to 400°.

Meanwhile, in a small saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream, nutmeg and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bring to a boil. Remove from the heat. Stir in mozzarella and 1/4 cup Parmesan cheese.
When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with cream mixture. Stir in chicken, 1/4 cup bacon and parsley.
Spoon into potato shells. Return to baking pan. Bake until heated through, 15-17 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese and bacon. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

1 loaded potato half: 651 calories, 45g fat (23g saturated fat), 153mg cholesterol, 767mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 29g protein.

Pulled Pork Sandwiches with White Barbecue Sauce

Taste of Home Editors — Wed, 30 Oct 2024 18:45:32 +0000

Ingredients

2 tablespoons olive oil
1 bone-in pork shoulder roast (6 to 7 pounds)
1 cup cider vinegar
1/2 cup water
1/3 cup packed brown sugar
4 teaspoons kosher salt
1-1/2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
WHITE BARBECUE SAUCE:
1-1/3 cups mayonnaise
1/3 cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1-1/2 teaspoons pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
TO SERVE:
20 potato buns, split

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Directions

Drizzle oil over the bottom of a 6-qt. slow cooker. Add roast. In a small bowl, whisk vinegar, water, brown sugar, salt, pepper, onion powder, garlic powder, chili powder, paprika and cayenne ; pour over pork. Cover and cook on low 8-10 hours or until tender.

Meanwhile, in a small bowl, combine all sauce ingredients; cover and refrigerate until serving.
Remove roast to cutting board; shred and return to slow cooker. Serve on buns with barbecue sauce.

Nutrition Facts

1 sandwich: 418 calories, 24g fat (6g saturated fat), 65mg cholesterol, 867mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2 starch.

Chicken & Green Chile Stuffed Shells

Taste of Home Editors — Wed, 30 Oct 2024 18:39:53 +0000

Ingredients

1 package (12 ounces) jumbo pasta shells
12 ounces cream cheese, softened
3 cups shredded rotisserie chicken
4 cups shredded Monterey Jack cheese, divided
1 bunch green onions, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth
1 cup (8 ounces) sour cream
2 cans (4 ounces each) chopped green chiles

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Directions

Preheat oven to 375°. Cook pasta shells according to package directions to al dente; drain and rinse in cold water.

In a large bowl, beat cream cheese for 2 minutes. Beat in chicken, 1-1/2 cups Monterey Jack cheese and green onions. Spoon cheese mixture into pasta shells; place in a greased 15x10-in. baking dish.
In a small saucepan, melt butter over medium heat. Whisk in flour, cumin, salt and pepper until smooth. Gradually whisk in chicken broth. Bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat, whisk in sour cream. Stir in green chiles and 1 cup Monterey Jack cheese; pour over shells. Sprinkle with remaining 1-1/2 cups cheese.
Cover and bake until bubbly, 25 minutes. Uncover, bake until cheese is browned, 10-15 minutes.

Nutrition Facts

3 stuffed shells: 501 calories, 32g fat (18g saturated fat), 117mg cholesterol, 872mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 2 starch.

Copycat KFC Mashed Potato Bowl

Kate McKiernan — Wed, 30 Oct 2024 12:42:55 +0000

Ingredients

3 pounds medium potatoes, peeled
2 teaspoons salt, divided
3/4 cup whole milk
1/2 cup heavy whipping cream
6 tablespoons butter
1/4 teaspoon pepper
BOWL TOPPINGS:
24 ounces frozen popcorn chicken
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups chicken gravy
2 cups shredded cheddar cheese
2 green onions, chopped, optional

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Directions

Place potatoes in a stock pot; add water to cover. Season water with 1 teaspoon salt; bring to a boil. Reduce heat; cook, uncovered, until soft, 15-20 minutes. Drain; send potatoes through a ricer.

Meanwhile, heat milk, cream and butter in a small saucepan until just warm and butter is melted. Add milk mixture to riced potatoes along with remaining 1 teaspoon salt and pepper; stir to combine.
Meanwhile, cook popcorn chicken, corn and gravy according to package directions, keep warm.
Spoon mashed potatoes into bowls; top with gravy, popcorn chicken, corn and cheese. If desired, sprinkle with green onion.

Nutrition Facts

1 bowl: 824 calories, 49g fat (22g saturated fat), 134mg cholesterol, 2449mg sodium, 70g carbohydrate (11g sugars, 5g fiber), 28g protein.

Gluten-Free Meatballs

Fred Decker — Tue, 29 Oct 2024 17:36:02 +0000

Ingredients

2 pounds ground beef
2/3 cup gluten-free quick-cooking oats
2 large eggs, beaten
1-1/2 teaspoons Italian seasoning
1-1/4 teaspoons salt
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon pepper
1 jar (24 ounces) marinara sauce
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh parsley

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Directions

Preheat oven to 375°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.

In a large bowl, combine first 9 ingredients. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake until internal temperature reaches 165°, 25-30 minutes.
Transfer meatballs to a large skillet. Add marinara sauce; bring to a simmer over medium-low heat. Cook 4-5 minutes or until marinara is bubbly. Top with Parmesan cheese and parsley.

Nutrition Facts

1 serving: 322 calories, 18g fat (6g saturated fat), 123mg cholesterol, 974mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 26g protein.

Ricotta Meatballs

Mackenzie Stratton — Tue, 29 Oct 2024 17:28:27 +0000

Ingredients

1 pound ground beef
3/4 cup dry bread crumbs
1 large egg, beaten
1/2 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
2 garlic cloves, minced
2 tablespoons grated onion
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 jar (24 ounces) marinara sauce

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Directions

In a large bowl, thoroughly combine first 11 ingredients. Shape into 1-1/2 in. balls.

In a large skillet, heat oil over medium heat. Add meatballs; cook until browned, 2-3 minutes per side. Pour marinara over meatballs; simmer until meatballs are cooked through and sauce is bubbly, 15-20 minutes. Sprinkle with remaining 1/4 cup Parmesan.

Nutrition Facts

1 meatball: 185 calories, 10g fat (4g saturated fat), 47mg cholesterol, 635mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 11g protein.

Korean Meatballs

Jim Hoffman — Tue, 29 Oct 2024 17:19:26 +0000

Ingredients

MEATBALLS:
1 pound ground beef
1/3 cup panko bread crumbs or crushed Ritz crackers
1/4 cup finely chopped green onions
1 tablespoon gochujang (Korean red pepper paste)
1 tablespoon soy sauce
1 tablespoon minced fresh gingerroot
1/2 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
GLAZE:
3 tablespoons packed brown sugar
1 tablespoon soy sauce
1/2 tablespoon gochujang (Korean red pepper paste)
1/2 tablespoon sesame seeds, toasted
2 tablespoons chopped green onions

Text Ingredients

Directions

Preheat oven to 350°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.

In a large bowl, thoroughly combine meatball ingredients. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake until internal temperature reaches 165°, 15-20 minutes.
In a large skillet, whisk together brown sugar, soy sauce and gochujang over medium-high heat. Once simmering, add meatballs. Cook 2-3 minutes or until sauce thickens; toss to coat. Sprinkle with sesame seeds and green onion.

Nutrition Facts

3 meatballs: 296 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1020mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 23g protein.

Hamburger Rice Casserole

Emily Teel — Tue, 29 Oct 2024 16:26:12 +0000

Ingredients

1 tablespoon butter
1 pound ground beef
1/2 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cups uncooked instant rice
1-1/2 cups reduced-sodium beef broth
1 can (15 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons Worcestershire sauce
1 cup shredded cheddar cheese, divided
1/4 cup chopped dill pickle
1 tablespoon prepared mustard

Text Ingredients

Directions

In a medium Dutch oven or nonstick skillet, melt butter over medium heat. Add ground beef and onion; cook until beef is browned and onions are tender, 5-6 minutes. Add garlic, oregano, salt and pepper; cook one minute longer. Stir in rice, broth, crushed tomatoes with juice, cream of mushroom soup and Worcestershire.

Cover; cook over low heat until rice is cooked, 15-20 minutes, stirring frequently. Stir in 1/2 cup cheddar, pickles and mustard. Top with remaining 1/2 cup shredded cheese. Cover; let cheese melt 5 minutes. Serve immediately.

Nutrition Facts

1 serving: 430 calories, 20g fat (9g saturated fat), 74mg cholesterol, 1294mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 23g protein.

Chicken Florentine Soup

Fred Decker — Tue, 29 Oct 2024 16:15:49 +0000

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
6 cups reduced-sodium vegetable broth
1 cup uncooked orzo pasta
2 cups cubed cooked chicken breast
2 cups fresh baby spinach
1/4 cup half-and-half cream
2 tablespoons lemon juice
1/4 cup grated Parmesan cheese

Text Ingredients

Directions

In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Italian seasoning, salt, pepper and red pepper flakes.

Add broth; bring to a boil. Stir in orzo and cooked chicken. Reduce heat; simmer, covered, until orzo is al dente, 8-10 minutes. Stir in spinach, half-and-half and lemon juice. Serve soup in bowls topped with Parmesan cheese.

Nutrition Facts

1 serving: 300 calories, 9g fat (2g saturated fat), 44mg cholesterol, 848mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 21g protein.

White Bean and Kale Soup

Suzanne S. Wiley — Tue, 29 Oct 2024 16:08:14 +0000

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
3 cans (15 ounces each) cannellini beans, rinsed and drained
1 carton (32 ounces) reduced-sodium vegetable broth
4 cups chopped fresh kale
1/4 cup packed fresh parsley sprigs, chopped
1/4 cup grated Parmesan cheese

Text Ingredients

Directions

In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Add garlic, salt, rosemary, pepper and red pepper flakes; cook 1 minute longer. Stir in beans and broth, bring to a boil. Reduce heat, cover and cook until tender, 15-20 minutes.

Optional: use an immersion blender to slightly puree and thicken the soup, 15-30 seconds. Stir in kale and parsley; cook until kale is wilted, 3-4 minutes. Serve in bowls with Parmesan cheese on top.

Nutrition Facts

1 serving: 346 calories, 6g fat (1g saturated fat), 4mg cholesterol, 1236mg sodium, 56g carbohydrate (4g sugars, 15g fiber), 16g protein.

Chicken Lentil Soup

Perry Santanachote — Tue, 29 Oct 2024 16:01:20 +0000

Ingredients

1 tablespoon olive oil
2 cups chopped carrots
1 cup chopped onion
1 cup chopped leek
2 pounds boneless skinless chicken breasts, cubed
1 tablespoon minced garlic
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
5 cups chicken stock
1 cup dried lentils, rinsed

Text Ingredients

Directions

In a Dutch oven or stock pot, heat oil over medium heat. Add carrot, onion and leek, cook until tender, 7-10 minutes. Stir in chicken; cook until chicken is browned and no longer pink, 4-5 minutes.

Add garlic, salt, cumin, thyme, pepper, smoked paprika and red pepper flakes; cook 1 minute longer. Add stock; bring to a simmer. Stir in lentils.
Cook, covered, until lentils have softened, 25-30 minutes, stirring occasionally.

Nutrition Facts

1 serving: 265 calories, 5g fat (1g saturated fat), 63mg cholesterol, 843mg sodium, 23g carbohydrate (4g sugars, 4g fiber), 32g protein.

Mushroom Barley Soup

Justine Harrington — Tue, 29 Oct 2024 15:54:27 +0000

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
16 ounces sliced baby portobello mushrooms
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups reduced-sodium vegetable broth
1 cup medium pearl barley, rinsed
1/2 cup sprigs fresh parsley, stems removed, chopped

Text Ingredients

Directions

In a Dutch oven or large sauce pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 3-4 minutes. Add mushrooms; cook until soft, 4-5 minutes. Add garlic, salt, thyme and pepper; cook one minute longer. Stir in broth and barley. Bring to a simmer; cook, covered, until barley is tender, 30-35 minutes, stirring occasionally. Garnish with parsley.

Poblano Soup

Nicholas Marshall — Tue, 29 Oct 2024 15:36:55 +0000

Ingredients

4 poblano peppers
3 cups reduced-sodium chicken broth, divided
1/4 cup butter
1 small red onion, finely chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
2 cups cubed or shredded cooked chicken breast
1 can (15 ounces) whole kernel corn, drained
2 tablespoons minced fresh cilantro
1 pint half-and-half cream
Sour cream, shredded cheese and fried tortilla strips, for serving

Text Ingredients

Directions

Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place peppers into blender with 1/4 cup broth; puree until smooth.
In a Dutch oven or large sauce pot, melt butter over medium heat. Add onion, cook until tender, 4-5 minutes. Add garlic, salt and pepper, cook one minute longer. Add flour, cook and stir until browned, 2-3 minutes. Slowly whisk in remaining 2-1/2 cups broth; simmer until thickened, 4-5 minutes. Add pepper puree, chicken, corn and cilantro. Simmer on low heat until flavors are melded, 10-12 minutes. Stir in cream; heat through. Serve with toppings as desired.

Nutrition Facts

1 cup: 246 calories, 13g fat (8g saturated fat), 72mg cholesterol, 836mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 15g protein.

Pumpkin Soup

Joy Manning — Tue, 29 Oct 2024 15:23:06 +0000

Ingredients

1 medium pumpkin (about 4 pounds)
3 tablespoons olive oil, divided
1 medium onion, chopped
2 teaspoons minced garlic
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
3 cups reduced-sodium vegetable broth
1 can (14 ounces) coconut milk
1/4 cup sprigs fresh parsley, stems removed or fresh cilantro leaves
1 teaspoon cider vinegar or balsamic vinaigrette, optional
Freshly cracked black pepper, for serving

Text Ingredients

Directions

Preheat oven to 400°. Cut pumpkin in half; scoop out seeds and trim off stem. Drizzle with 2 tablespoons oil. Place on foil-lined baking sheet; roast until flesh is soft and lightly browned, 50-60 minutes. Let cool to touch. Scoop flesh out; discard rind.

Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add onion; cook until tender, 4-5 minutes. Stir in garlic, ginger, salt, cumin, coriander, cardamom, pepper, red pepper flakes and nutmeg; cook one minute longer. Stir in cooked pumpkin, broth and coconut milk; simmer 10-15 minutes. Stir in parsley or cilantro and vinegar, if desired. Use an immersion blender to puree soup until very smooth.
Serve in bowls with freshly cracked black pepper, if desired.

Roasted Cauliflower Soup

Kristine Hansen — Mon, 28 Oct 2024 15:13:38 +0000

Ingredients

3 pounds cauliflower, trimmed and cut into florets
4 tablespoons olive oil, divided
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground nutmeg
4 cups reduced-sodium vegetable broth
1/4 cup heavy whipping cream
2 tablespoons minced fresh cilantro or parsley
Freshly cracked pepper, for topping

Text Ingredients

Directions

Preheat oven to 400°. Place cauliflower florets on a greased 15x10x1-in. baking sheet. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until cauliflower is lightly caramelized, 35-40 minutes.

Heat remaining 2 tablespoons oil in a Dutch oven or stock pot to medium heat. Add onion; cook until tender, 4-5 minutes. Stir in garlic, turmeric, paprika, cumin, nutmeg, and remaining 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Cook until fragrant, 30-60 seconds longer. Add roasted cauliflower and vegetable stock; simmer until cauliflower is very tender, 15-20 minutes. Stir in cream and parsley. Puree using an immersion blender until desired consistency.
Serve soup in bowls with freshly cracked pepper, if desired.

Nutrition Facts

3/4 cup: 148 calories, 10g fat (3g saturated fat), 8mg cholesterol, 715mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 4g protein.