Pumpkin, Sausage & Squash Pasta

November 17, 2014 Leave a Comment
Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

 

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta (any type will do)

1 jar (25 oz.) Pumpkin Pasta Sauce (Stop & Shop Limited Time Originals)

1 tsp. canola oil

12 oz. pkg. chicken sausage, sweet apple flavor or hot & spicy flavor

1 Tbsp. butter

3 cups butternut squash peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic diced

1 ½ bags (6 oz. each) fresh baby spinach

½ cup grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 10 minutes or vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta among bowls or plates, top with sausage-vegetable mixture, sprinkle with Parmesan cheese and serve.

 

(Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop flyer, 2014)

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Turkey Sausage and Arugula Pasta

November 17, 2014 Leave a Comment
Turkey Sausage and Arugula

Turkey Sausage and Arugula

 

This recipe, Turkey Sausage and Arugula Pasta is from Diabetic Connect.  The cheese in this dish is the key to the balance of flavors.  For the biggest impact, make sure to use imported Italian cheese.

Turkey Sausage and Arugula Pasta Recipe

 

Turkey Sausage and Arugula Pasta

12 oz. whole-wheat short pasta, such as shells or twists

8 oz. hot Italian turkey sausage links, removed from casings

3 cloves garlic, chopped

8 cups arugula or baby spinach

2 cups halved cherry tomatoes

½ cup finely shredded Pecorino Romano or Parmesan cheese, plus more to taste

1 tsp. freshly ground pepper

¼ tsp. salt

1 Tbsp. extra-virgin olive oil

 

Bring a large pot of water to a boil.  Cook pasta until just tender, 9 to 11 minutes, or according to package directions.

Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes.  Stir in garlic, arugula (or spinach) and tomatoes.  Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes.  Remove from heat; cover and keep warm.

Combine ½ cup cheese, pepper and salt in a large bowl.  Measure out ½ cup of cooking liquid; drain the pasta.  Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine.  Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

 

(Recipe for Turkey Sausage and Arugula Pasta came from Diabetic Connect, 2014)

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Butterscotch Pecan Sweet Potatoes

November 16, 2014 Leave a Comment

 

Butterscotch Pecan Sweet Potatoes

Butterscotch Pecan Sweet Potatoes

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Butterscotch Pecan Sweet Potatoes Recipe

 

Butterscotch Pecan Sweet Potatoes

5 medium sweet potatoes, peeled, cooked and mashed

½ cup firmly packed light brown sugar

5 oz. evaporated skim milk

2 eggs

½ tsp. cinnamon

¼ tsp. allspice

1/8 tsp. nutmeg

1 box (3.4 oz.) instant butterscotch pudding

1 cup pecans

¼ cup sugar

 

In a large bowl, mix together all ingredients except pecans and sugar.  Stir well.

Place sweet potato mixture in 13×9 inch glass casserole dish.

Toss pecans and sugar together.  Sprinkle over sweet potato mixture.

Bake at 350 F. for 30 minutes, or until mixture reaches and internal temperature of 165 F. in the center of the casserole dish.

Serve in ½ cup scoop portions.

 

(Recipe for Butterscotch Pecan Sweet Potatoes was in Stop & Shop flyer, 2014)

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Five-Cheese Spinach & Artichoke Dip

November 15, 2014 Leave a Comment

 

Five-Cheese Spinach & Artichoke Dip

Five-Cheese Spinach & Artichoke Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whenever I go to an event, I’m always asked to bring this hot dip.  Five types of cheese make it a standout and oh-so delicious.  I love its party-ready convenience – I serve it straight from the slow cooker, so set-up and clean-up is a breeze!

           Noelle Myers                                                                     Grand Forks, N. Dakota

 

Five-Cheese Spinach & Artichoke Dip Recipe

 

Five-Cheese Spinach & Artichoke Dip

1 jar (12 oz.) roasted red pepper

1 jar (6 ½ oz.) marinated quartered artichoke hearts

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

8 oz. fresh mozzarella cheese, cubed

1 ½ cups (6 oz.) shredded Asiago cheese

2 packages (3 oz. each) cream cheese, softened and cubed

1 cup (4 oz.) crumbled feta cheese

1/3 cup shredded provolone cheese

1/3 cup minced fresh basil

¼ cup finely chopped red onion

2 Tbsp. mayonnaise

2 garlic cloves, minced

Assorted crackers

 

Drain pepper, reserving 1 tablespoon liquid; chop peppers.  Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3 quart slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers.  Stir in reserved pepper and artichoke liquids.  Cook 2 hours; stir dip; cook, covered 30-60 minutes longer.  Stir before serving; serve with crackers.  16 serving (1/4 cup each)

 

(Recipe for Five-Cheese Spinach & Artichoke Dip was on www.tasteofhome.com, 2014)

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Basil, Shrimp and Zucchini Pasta

November 15, 2014 Leave a Comment

 

Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini Pasta

This recipe, Basil, Shrimp and Zucchini Pasta is from Diabetic Connect.  This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil.  If you have leftover cooked pasta from another meal, use it and skin Step 2.  Since the recipe combines a starch, vegetable and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

                                                           Recipe by:   Nancy Baggett

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper, or more to taste

Pinch of cayeene pepper, to taste

1 lb. peeled and deveined raw shrimp (31-40 per 1 lb.)

2 cups orecchiette or other small pasta, preferably whole-wheat

2 medium zucchini or summer squash or 1 of each

 

.Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayeene in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook past in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, UNTIL THE SHRIMP ARE PINK AND JUST BARELY COOKED THROUGH, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.        4 servings

 

(Recipe for Basil, Shrimp and Zucchini Pasta came from Diabetic Connect, 2014)

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Dark Chocolate and Pumpkin Swirl Cake

November 15, 2014 Leave a Comment

 

Dark Chocolate and Pumpkin Swirl Cake

Dark Chocolate and Pumpkin Swirl Cake

This recipe, Dark Chocolate and Pumpkin Swirl Cake, was in the November issue of Better Homes and Gardens.  With Thanksgiving only weeks away, it might be something that you will add to your dessert table.

Dark Chocolate and Pumpkin Swirl Cake Recipe

 

Dark Chocolate and Pumpkin Swirl Cake

1 ¾ cups flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 large eggs

1 ¼ cups sugar

½ cup unsalted butter, melted

½ cup buttermilk

2 tsp. vanilla

1 cup canned pumpkin

3 oz. dark chocolate, melted

2 Tbsp. unsweetened cocoa powder

1 ½ cups powdered sugar

1 tsp. finely shredded orange peel

2 to 3 Tbsp. milk or orange juice

 

Preheat oven to 350 F.  Coat a 9×5 inch pan with nonstick cooking spray.  Line pan with parchment; coat with nonstick cooking spray; set aside.

In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together eggs and sugar.  Add butter, buttermilk and vanilla.  Whisk until combined.  Fold in pumpkin.

Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.

Divide batter in half.  Add melted chocolate and cocoa powder to half to batter; stir to combine.

Alternately add batters to pan.  Using a knife, swirl through batter.  Bake 55 to 65 minutes until cake has risen and cracked, and a toothpick inserted near center comes out clean.  Remove; let cool 20 minutes.  Invert onto wire rack; cool completely.

For orange glaze, in a small bowl stir together powdered sugar, orange peel and orange juice.  Spoon over cooled cake.            12 servings

 

(Recipe for Dark Chocolate and Pumpkin Swirl Cake was in www.tasteofhome.com, 2014)

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Sweet Potato Cinnamon Bread

November 9, 2014 Leave a Comment

 

Sweet Potato Cinnamon Bread

Sweet Potato Cinnamon Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family loves quick breads.  This one is moist and spicy.  If you don’t have don’t have mini loaf pans it works just as well in regular size pans.

         Nancy Foust                                                                       Stoneboro, Pennsylvania

 

Sweet Potato Cinnamon Bread Recipe

Sweet Potato Cinnamon Bread

3 ½ cups flour

2  2/3 cups sugar

2 tsp. baking soda

1 tsp. salt

½ tsp. baking powder

1 ½ tsp. baking ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

4 eggs

2 cups mashed sweet potatoes

2/3 cup canola oil

2/3 cup 2% milk

1 ½ cups raisins

1 cup chopped walnuts

 

Preheat oven to 350 F.  In a large bowl, whisk the first eight ingredients.  In another bowl, whisk eggs, sweet potatoes, oil and milk until blended.  Add to flour mixture; stir until just moistened.  Fold in raisins and walnuts.

Transfer to four (4) greased 5 ¾ x 4x3x2 inch loaf pans.  Bake 35-40 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes before removing to wire racks to cool.

4 loaves (6 slices each)

For larger loaves:  Prepare recipe as directed, using 2 greased 9 x 5 inch loaf pans.  Bake in preheated 350 F. 55-60 minutes or until toothpick comes out clean.

 

(Recipe for Sweet Potato Cinnamon Bread was on www.tasteofhome.com, 2014)

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Cheeseburger Broccoli Chowder

November 6, 2014 Leave a Comment

 

Cheeseburger Broccoli Chowder

Cheeseburger Broccoli Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I invented this soup accidentally!  Actually, it came about when I was new to cooking, and didn’t know that “chowder” was a kind of soup – so I made mashed potatoes to go with the dish I was making.  We ended up dunking our mashed potatoes into the soup as “gravy” – and it was delicious!

          Karen Davies                                                                     Wanipigow, Manitoba

 

Cheeseburger Broccoli Chowder Recipe

Cheeseburger Broccoli Chowder

½ lb. ground turkey or beef

½ cup chopped onion

¼ cup chopped green pepper

1 can (10 ¾ oz.) condensed cheddar cheese soup, undiluted

¾ cup milk

1 tsp. Worcestershire sauce

1 cup chopped broccoli

1 to 2 potatoes, peeled and sliced

 

In a large saucepan, cook beef with onion and green peppers until the beef is no longer pink; drain.  Stir in soup, milk and Worcestershire sauce.  Add broccoli and potatoes.  Bring to a boil, reduce heat and simmer, covered, about 30 minutes or until potatoes are tender.            4 servings

 

(Recipe for Cheeseburger Broccoli Chowder was on www.tasteofhome.com, 2014)

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Shrimp Chili Cornbread Casserole

November 5, 2014 Leave a Comment

 

Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole is from Diabetic Connect.  Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead.  The dish serve 12, so it’s just right for serving to a crowd gathered to watch a Sunday game on TV.

Shrimp Chili Cornbread Casserole Recipe

 

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. salt

2 cans (14 oz.) no-salt-added diced tomatoes

1 ½ lbs. raw shrimp, (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping:      1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

To prepare filling:  Heat 2 teaspoons oil in a Dutch oven over medium heat.  Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring, for 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To prepare cornbread topping:  Whisk cornmeal, flour, baking powder and ½ teaspoon salt in a large bowl.  Whish milk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir just until moistened.  Drop by heaping tablespoons over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

Bake, let cool for 1 hour, cover with parchment the foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole came from Diabetic Connect, 2014)

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Sweet & Hot Baked Beans

November 2, 2014 Leave a Comment

 

Sweet & Hot Baked Beans

Sweet & Hot Baked Beans

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Baked beans belong at a barbecue.  They’re sweet with heat when you add pineapple and jalapenos.

             Robin Haas                                                                                        Cranston, Rhode Island

 

Sweet & Hot Baked Beans Recipe

Sweet & Hot Baked Beans

 

4 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained

2 cans (8 oz. each) crushed pineapple, undrained

2 large onions, finely chopped

1 cup packed brown sugar

1 cup ketchup

10 bacon strips, cooked and crumbled

½ cup molasses

¼ cup canned diced jalapeno peppers

2 Tbsp. white vinegar

4 garlic cloves, minced

4 tsp. ground mustard

¼ tsp. ground cloves

 

In a 3 or 4 quart slow cooker, combine all ingredients.  Cook, covered, on low 5-6 hours.     12 servings

 

(Recipe for Sweet & Hot Baked Beans was on www.tasteofhome.com, 2014

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