Dinner Recipes - Recipes by Meal | Taste of Home https://www.tasteofhome.com/recipes/meal-types/dinner/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 20 Dec 2024 16:51:27 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Dinner Recipes - Recipes by Meal | Taste of Home https://www.tasteofhome.com/recipes/meal-types/dinner/ 32 32 No-Yeast Pizza Dough https://www.tasteofhome.com/recipes/no-yeast-pizza-dough/ Fri, 13 Dec 2024 06:46:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2089089

Ingredients

  • 2 cups all-purpose flour (plus more for dusting)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup 2% milk
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • Optional pizza toppings (pizza sauce, shredded mozzarella cheese, sliced pepperoni, cooked sausage crumbles, sliced olives and/or fresh basil)

Directions

  1. In a large bowl, stir together flour, baking powder and salt. Pour in milk and ¼ cup of olive oil; stir ingredients until dough just comes together.
  2. Turn dough onto a lightly floured surface. Knead the dough 10 times or until smooth and uniform.
  3. To make a pizza, preheat oven to 450°. On a lightly floured surface, use fingertips to press dough into an 8-inch square. (Add more flour to the board if the dough is sticking.) Brush a 15x10x1-in. baking sheet lightly with about a tablespoon of olive oil. Place pizza dough square in the center of the pan. Brush surface of dough with another tablespoon of olive oil. Top dough with preferred toppings, such as pizza sauce, shredded mozzarella cheese, fresh herbs, cooked meats and veggies. Bake 12-14 minutes, until crust is puffed, lightly browned and baked through and cheese is melted and bubbly. Transfer to a cutting board; let slightly cool. Slice into four pieces; serve.

Nutrition Facts

1 slice: 441 calories, 22g fat (3g saturated fat), 3mg cholesterol, 851mg sodium, 53g carbohydrate (2g sugars, 2g fiber), 8g protein.

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Smoked Steak https://www.tasteofhome.com/recipes/smoked-steak/ Tue, 29 Oct 2024 12:42:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2071453

Ingredients

  • 2 beef ribeye steaks (3/4 pound each)
  • 1-1/2 teaspoons salt
  • 1 teaspoon coarsely ground pepper

Directions

  1. Sprinkle steaks with salt and pepper.
  2. Preheat smoker to 225°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place steaks in smoker. Smoke for 1 hour or to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the smoker. Let stand 5 minutes before serving.

Nutrition Facts

1 steak: 744 calories, 54g fat (22g saturated fat), 200mg cholesterol, 1925mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 60g protein.

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Sweet Potato Gnocchi https://www.tasteofhome.com/recipes/sweet-potato-gnocchi/ Mon, 11 Nov 2024 15:45:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078138

Ingredients

  • 2 pounds cubed peeled sweet potatoes
  • 3-1/2 cups all-purpose flour, plus extra for rolling
  • 2 teaspoons salt
  • 1 large egg, room temperature
  • 1/4 cup butter
  • 1 tablespoon fresh sage
  • Optional: Additional melted butter, grated Parmesan, coarsely ground pepper, minced fresh sage

Directions

  1. Bring a large pot of water to a boil. Add sweet potatoes; cook until fork-tender, 15-20. Drain; mash sweet potatoes until smooth.
  2. Place sweet potato, flour, salt and egg in a large bowl; work with your hands until a smooth dough forms. Knead 3-4 minutes or until dough is soft and uniform. Roll dough into a 1/2-inch wide rod. With a knife, cut into 1-in. bite-sized pieces.
  3. Bring a fresh pot of water to a boil. Add gnocchi; cook until pieces float to the top, 7-8 minutes. Use a slotted spoon to transfer to a plate as they float to the top.
  4. In a large skillet, melt butter over medium heat. Add gnocchi; cook until lightly browned on the edges, spooning the butter over the gnocchi as they cook, 8-10 minutes. Add sage; stir until fragrant, about 1 minute. Serve gnocchi in bowls. If desired, drizzle with additional melted butter, sprinkle with Parmesan, additional sage and pepper, if desired.

Nutrition Facts

1 cup: 476 calories, 9g fat (5g saturated fat), 51mg cholesterol, 944mg sodium, 86g carbohydrate (7g sugars, 7g fiber), 11g protein.

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Miso Soup https://www.tasteofhome.com/recipes/miso-soup-recipe/ Thu, 28 Nov 2024 06:45:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2083691

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

  1. 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.

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Fish Stew https://www.tasteofhome.com/recipes/fish-stew-recipe/ Wed, 27 Nov 2024 15:26:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084316

Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons smoked paprika
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 jar (8 ounces) clam juice
  • 1 cup reduced-sodium vegetable broth
  • 1/2 cup dry white wine
  • 1-1/2 pounds firm white fish (such as halibut, seabass, red snapper, cod or sole), pat dry and cut into 1-in. pieces
  • 1 tablespoon capers, drained, optional
  • 1/4 cup chopped fresh parsley

Directions

  1. In a Dutch oven, heat oil over medium heat. Add onion and celery; cook until tender, 4-5 minutes. Stir in garlic, tomato paste, thyme, paprika, salt, pepper and red pepper flakes; cook one minute longer. Stir in diced tomatoes, clam juice, broth and white wine. Bring to a simmer; cook 10-15 minutes. Add fish; cook until fish just begins to flake easily with a fork, 10-15 minutes. If desired, stir in capers. Top with parsley.

Nutrition Facts

1 serving: 217 calories, 8g fat (1g saturated fat), 57mg cholesterol, 830mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 23g protein.

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Seekh Kabobs https://www.tasteofhome.com/recipes/seekh-kabobs/ Tue, 26 Nov 2024 14:54:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082381

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

Directions

  1. 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.
  2. 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.
  3. Form mixture into 4-5 in. logs. Thread onto skewers.
  4. 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.

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Chicken Francese https://www.tasteofhome.com/recipes/chicken-francese-2/ Sun, 24 Nov 2024 06:46:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2065148

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

Directions

  1. 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.
  2. 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.
  3. In a large skillet, heat oil over medium heat.
  4. 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.
  5. 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.

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Truffle Mac and Cheese https://www.tasteofhome.com/recipes/truffle-mac-and-cheese/ Wed, 06 Nov 2024 19:04:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2076433

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

Directions

  1. Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
  2. 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.
  3. 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.

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Lemon Chicken https://www.tasteofhome.com/recipes/lemon-chicken/ Thu, 05 Dec 2024 06:46:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081794

Ingredients

  • 1 pound boneless chicken breasts, sliced lengthwise 1/2-in. thick
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • Optional: chopped fresh parsley, thyme sprigs and lemon slices

Directions

  1. Season chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder. Dredge each piece in flour; shake off excess.
  2. In a large skillet, heat oil over medium heat. Place chicken breasts in the hot skillet; cook until golden brown, 4-5 minutes per side. Remove to a plate; keep warm.
  3. Add butter, broth, lemon juice and zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet; simmer 2-3 minutes. Place chicken back in skillet; cook 2-3 more minutes or until internal temperature of chicken reaches 165°. If desired, sprinkle with parsley and thyme and serve with lemon slices.

Nutrition Facts

6 ounces cooked chicken: 341 calories, 23g fat (8g saturated fat), 88mg cholesterol, 780mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 25g protein.

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Turkey Stir-Fry https://www.tasteofhome.com/recipes/turkey-stir-fry/ Mon, 18 Nov 2024 20:38:55 +0000 http://origin-www.tasteofhome.com/recipes/turkey-stir-fry/

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

Directions

  1. 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.
  2. In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly.
  3. 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.

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Sweet Potato Tacos https://www.tasteofhome.com/recipes/sweet-potato-tacos/ Thu, 12 Dec 2024 06:46:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2079437

Ingredients

  • 3 medium sweet potatoes, peeled and chopped into 1/2-in. cubes
  • 1/2 cup chopped sweet onion
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 can (15 ounces) refried black beans
  • 12 flour tortillas (6 inches)
  • 1 medium ripe avocado, peeled, sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 6 lime wedges

Directions

  1. Preheat oven to 400°. In a large bowl, combine first 11 ingredients; toss to coat. Place onto foil-lined baking sheets. Roast until sweet potatoes are fork-tender and crispy on the edges, 25-30 minutes.
  2. Heat refried black beans according to package directions. Divide amongst tortillas. Top each tortilla with roasted sweet potato mixture. Garnish with avocado, red onion, cilantro and lime wedges.

Nutrition Facts

2 tacos: 431 calories, 12g fat (3g saturated fat), 0 cholesterol, 1039mg sodium, 71g carbohydrate (13g sugars, 10g fiber), 13g protein.

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Doritos Casserole https://www.tasteofhome.com/recipes/doritos-casserole/ Wed, 13 Nov 2024 23:24:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078120

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

Directions

  1. 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.
  2. 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.

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Cashew Chicken https://www.tasteofhome.com/recipes/cashew-chicken-with-ginger/ Wed, 13 Nov 2024 19:34:33 +0000 http://origin-www.tasteofhome.com/recipes/cashew-chicken-with-ginger/ This quick cashew chicken recipe is great as a weeknight timesaver that you won’t find yourself compromising on flavor. If you’ve never cooked with nuts before, prepare for a pleasant surprise. They really bring the best out of the chicken breast. ]]>

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

Directions

  1. 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.
  2. 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.
  3. 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.

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Slow-Cooker Chicken and Dumplings https://www.tasteofhome.com/recipes/slow-cooker-chicken-and-dumplings/ Wed, 11 Dec 2024 04:06:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078885

Ingredients

  • 1 small onion, chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 2 cans (10 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup reduced-sodium chicken broth
  • 1 cup frozen or canned peas, drained
  • 1 can (6 ounces) large refrigerated buttermilk biscuits
  • Chopped fresh parsley, optional

Directions

  1. Place onion, carrot, celery and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper and marjoram.
  2. In a small bowl, stir together cream of chicken soup and broth; pour over chicken. Cover; cook on low 4-5 hours or high 2-3 hours or until chicken is cooked through.
  3. Shred chicken with two forks. Stir in peas. Cut biscuits into 4 pieces each; arrange on top of chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper.

Nutrition Facts

1 serving: 281 calories, 10g fat (3g saturated fat), 69mg cholesterol, 1073mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 27g protein.

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Stuffed Sweet Potatoes https://www.tasteofhome.com/recipes/stuffed-sweet-potatoes/ Thu, 12 Dec 2024 06:46:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078831

Ingredients

  • 4 medium sweet potatoes
  • 1 tablespoon canola oil
  • 1/2 pound ground turkey
  • 1/2 small onion, chopped
  • 1 cup black beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt, divided
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup guacamole
  • 1/4 cup salsa
  • 2 tablespoons minced fresh cilantro

Directions

  1. Preheat oven to 400°. Pierce sweet potatoes with a fork; wrap in foil. Place on a 15x10x1-in. baking sheet. Bake 55-60 minutes or until fork-tender. Let cool 10 minutes.
  2. Meanwhile, heat oil in a large skillet to medium heat. Add turkey and onion; cook 7-8 minutes or until turkey is browned. Stir in black beans, chili powder, cumin, garlic powder and 1/2 teaspoon salt. Add 3-4 tablespoons water; bring to a simmer for 1-2 minutes or until thickened.
  3. Cut a slit in the top of the sweet potatoes; spread open to make a pocket. Season with remaining 1/4 teaspoon salt. Stuff sweet potato pockets with the turkey black bean mixture. Sprinkle each with shredded cheese. Bake another 2-3 minutes or until cheese is melted. Top with guacamole, salsa and cilantro.

Nutrition Facts

1 stuffed potato: 523 calories, 21g fat (7g saturated fat), 63mg cholesterol, 993mg sodium, 60g carbohydrate (21g sugars, 11g fiber), 25g protein.

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Buffalo Chicken Tacos https://www.tasteofhome.com/recipes/buffalo-chicken-tacos/ Sun, 15 Dec 2024 06:47:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078803

Ingredients

  • 3 cups cooked shredded chicken breasts
  • 1 tablespoon ranch salad dressing mix
  • 2/3 cup Buffalo wing sauce
  • 12 flour tortillas (6 inches)
  • 3 cups shredded lettuce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 1 medium ripe avocado, peeled, sliced
  • 1/3 cup ranch or blue cheese salad dressing

Directions

  1. In a large skillet over medium heat, combine chicken, ranch dressing and buffalo sauce. Bring to a low simmer until slightly thickened, 12-15 minutes. Stuff chicken mixture into tortillas. Top each with shredded lettuce, cheddar cheese, green onion and avocado. Drizzle with dressing. Serve immediately.

Nutrition Facts

2 tacos: 541 calories, 22g fat (6g saturated fat), 73mg cholesterol, 3861mg sodium, 54g carbohydrate (3g sugars, 4g fiber), 31g protein.

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Popcorn Chicken https://www.tasteofhome.com/recipes/popcorn-chicken-recipe/ Fri, 20 Dec 2024 06:48:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078709

Ingredients

  • 1/2 cup buttermilk
  • 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Oil for deep-fat frying

Directions

  1. Place buttermilk and chicken in a large bowl. Cover; refrigerate at least 30 minutes. Drain; discard buttermilk. Pat chicken dry.
  2. In a large bowl, combine flour, salt, pepper, garlic powder, onion powder, paprika and cayenne. Add chicken, toss to coat.
  3. Heat oil in a Dutch oven over medium-high heat; working in batches, fry chicken pieces until browned on all sides and chicken is cooked to 165°, 8-10 minutes. Drain on paper towels.

Nutrition Facts

1 serving: 451 calories, 25g fat (3g saturated fat), 84mg cholesterol, 580mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 34g protein.

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Sichuan Chicken https://www.tasteofhome.com/recipes/sichuan-chicken/ Mon, 11 Nov 2024 15:13:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078114

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

Directions

  1. In a large bowl, toss chicken with cornstarch. Mix in egg whites, soy sauce, peppercorns and salt until well-combined; set aside.
  2. In a small bowl, whisk all sauce ingredients; set aside.
  3. 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.
  4. 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.
  5. Serve with hot cooked rice; sprinkle with green part of green onion.
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Spaghetti Squash Alfredo https://www.tasteofhome.com/recipes/spaghetti-squash-alfredo/ Sat, 09 Nov 2024 01:52:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2077780

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

Directions

  1. Preheat oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper or foil.
  2. 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.
  3. 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.
  4. 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.
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Grilled Cheese Burger https://www.tasteofhome.com/recipes/grilled-cheese-burger/ Wed, 06 Nov 2024 19:59:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2076506

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 slices white bread
  • 8 slices cheddar cheese

Directions

  1. Preheat large cast-iron or nonstick skillet over medium heat.
  2. 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.
  3. 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.

Nutrition Facts

1 cheeseburger: 800 calories, 57g fat (31g saturated fat), 187mg cholesterol, 1209mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 39g protein.

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Christmas Fettuccine https://www.tasteofhome.com/recipes/christmas-fettuccine-recipe/ Tue, 05 Nov 2024 14:18:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2075621 The Holiday did, with a bowl of Christmas fettuccine!]]>

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

Directions

  1. Cook pasta according to package directions. Drain; reserve 1/4 cup pasta water.
  2. 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.
  3. 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.

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Chicken Pad Thai https://www.tasteofhome.com/recipes/chicken-pad-thai/ Fri, 13 Dec 2024 06:47:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2074255

Ingredients

  • 7 ounces flat rice noodles
  • 1/4 cup fish sauce
  • 1/3 cup tamarind paste
  • 3 tablespoons packed brown sugar
  • 2 tablespoons paprika, optional
  • 2 teaspoons lime juice
  • 1 boneless skinless chicken breast, sliced into 1/2-in. strips
  • 3 tablespoons canola oil
  • 2 large eggs, beaten
  • 1 small onion, sliced
  • 3 garlic cloves, minced
  • 1 cup dry roasted peanuts, chopped, divided
  • 3 green onions, chopped, divided
  • 2 cups bean sprouts, divided
  • 12 lime wedges, for serving
  • 2 tablespoons crushed red pepper flakes, optional

Directions

  1. Soak rice noodles in a large bowl of warm water at least 30 minutes prior to cooking. Strain out from the water; set aside until ready to cook.
  2. Mix fish sauce, tamarind paste, brown sugar, paprika, if desired, and lime juice in a small bowl; set aside.
  3. Heat oil in a large skillet or wok to medium-high. Add onions and chicken; cook until onions are soft and chicken is cooked, 4-5 minutes. Add garlic; cook 1-2 minutes. Add rice noodles; cook until partially softened. Add half of the peanuts, half of the green onions and half of the bean sprouts. Toss until mixed. Add tamarind mixture and beaten egg; toss until well-coated. Stir until eggs are cooked and sauce is absorbed into the noodles, 3-4 minutes.
  4. Serve pad Thai in bowls; top with remaining peanuts, green onion and bean sprouts. Serve with lime wedges and red pepper flakes, if desired.
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Copycat Panda Express Orange Chicken https://www.tasteofhome.com/recipes/copycat-panda-express-orange-chicken/ Thu, 28 Nov 2024 06:45:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2074245

Ingredients

  • CHICKEN:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 large egg, room temperature
  • 1-1/4 cups sparkling water, chilled
  • 1 tablespoon sesame oil
  • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-in. pieces
  • Oil for deep-fat frying
  • SAUCE:
  • 1 tablespoon canola oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  • 1-1/2 teaspoons minced fresh gingerroot
  • 2 tablespoons sugar
  • 2 tablespoons light brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated orange zest
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • Hot cooked rice, sliced green onions and toasted sesame seeds

Directions

  1. In a large bowl, combine flour, cornstarch, salt and pepper. Whisk in egg, sparkling water and sesame oil until smooth. Add chicken pieces; toss to evenly coat. Cover; transfer to the refrigerator. Let chicken marinate at least 30 minutes.
  2. Heat oil about 1/2 to 1 in. deep in a large wok or Dutch oven to 350°. Working in batches, add a few pieces of the battered chicken to the preheated oil. Cook, turning occasionally until the chicken is deeply golden brown on all sides and cooked through, about 5-6 minutes. Transfer fried chicken pieces to a paper towel-lined sheet pan to drain. Repeat with remaining chicken pieces.
  3. Heat canola oil in a large skillet to medium-high heat. Add red pepper flakes, garlic and ginger; cook 30-60 seconds or until fragrant. Add sugar, brown sugar, rice vinegar, orange juice, soy sauce and orange zest; stir until sugars dissolved and mixture begins to bubble.
  4. In a small bowl, whisk together water and cornstarch until dissolved. Add to sauce; stir until smooth. Cook sauce until it thickens, 1-2 minutes.
  5. Add fried chicken pieces to sauce; toss gently to coat. Serve with cooked rice and top with green onions and sesame seeds.
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Keto Chili https://www.tasteofhome.com/recipes/keto-chili-recipe/ Sat, 02 Nov 2024 01:37:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2061176

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

Directions

  1. 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.
  2. 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.

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Maple-Glazed Pork Chops https://www.tasteofhome.com/recipes/maple-glazed-pork-chops/ Thu, 31 Oct 2024 21:07:56 +0000 http://origin-www.tasteofhome.com/recipes/maple-glazed-pork-chops/

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

Directions

  1. 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.
  2. 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.
  3. 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.

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Sauteed Collard Greens https://www.tasteofhome.com/recipes/sauteed-collard-greens/ Wed, 30 Oct 2024 19:33:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2062702

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

Directions

  1. Trim thick stems from collard greens. Stack several leaves, roll up tightly and slice into 1-inch strips; set aside.
  2. 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.
  3. 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.

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Vegetable Beef Shepherd’s Pie https://www.tasteofhome.com/recipes/vegetable-beef-shepherds-pie/ Wed, 30 Oct 2024 19:02:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2042367

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Chicken Alfredo Twice Baked Potatoes https://www.tasteofhome.com/recipes/chicken-alfredo-twice-baked-potatoes/ Wed, 30 Oct 2024 18:48:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2042363

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

Directions

  1. 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°.
  2. 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.
  3. 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.
  4. 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.

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Pulled Pork Sandwiches with White Barbecue Sauce https://www.tasteofhome.com/recipes/pulled-pork-sandwiches-with-white-barbecue-sauce/ Wed, 30 Oct 2024 18:45:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2042380

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

Directions

  1. 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.
  2. Meanwhile, in a small bowl, combine all sauce ingredients; cover and refrigerate until serving.
  3. 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.

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Chicken & Green Chile Stuffed Shells https://www.tasteofhome.com/recipes/chicken-green-chile-stuffed-shells/ Wed, 30 Oct 2024 18:39:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2042386

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

Directions

  1. Preheat oven to 375°. Cook pasta shells according to package directions to al dente; drain and rinse in cold water.
  2. 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.
  3. 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.
  4. 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.

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