This week is a little of everything, from appetizer to dessert!
1 prebaked 12” pizza crust
1/2 c. Miracle Whip™
2 tsp. dried basil
1/2 tsp. garlic powder
1/8 tsp. onion powder
12 bacon strips, cooked and crumbled
3/4 c. shredded cheddar cheese
3/4 c. shredded part-skim mozzarella cheese
1-1/2 c. shredded lettuce
2 med. tomatoes, thinly sliced
Place the crust on an ungreased 12-in. pizza pan. In a small bowl, combine the Miracle Whip™, basil, garlic powder and onion powder; spread over crust. Set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust.
Bake at 425° F for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges.
California Burger Wraps
1 lb. lean ground beef (90% lean)
1/2 tsp. salt
1/4 tsp. pepper
8 Bibb lettuce leaves
1/3 c. crumbled feta cheese
2 T. Miracle Whip Light™
1/2 medium ripe avocado, peeled and cut into 8 slices
1/4 cup chopped red onion
Chopped cherry tomatoes, optional
In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip™; spread over burgers. Top with avocado, red onion and if desired, tomatoes.
Tips: Try this recipe with lean ground turkey or ground bison, for a different twist.
Use radicchio instead of Bibb lettuce for extra crunch.
You can substitute mayonnaise and a pinch of sugar, if you don’t have Miracle Whip™ on hand.
Pressure-Cooker Chicken Tortilla Soup
1 T. olive oil
1 med. onion, chopped
3 garlic cloves, minced
1 lb. boneless skinless chicken breasts
1 carton (32 oz.) reduced-sodium chicken broth
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) fire-roasted diced tomatoes
1-1/2 c. frozen corn
1 T. chili powder
1 T. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. minced fresh cilantro
Optional: chopped avocado, jalapeno, and lime wedges
Select sauté setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add remaining ingredients, except cilantro. Stir. Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure.
Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.
Easy Sweet-and-Sour Meatballs
1 can (20 oz.) unsweetened pineapple chunks
1 pkg. (12 oz.) frozen, fully-cooked homestyle or Swedish meatballs, thawed
1 lg. green pepper, cut into 1-inch pieces
3 T. cornstarch
1/3 c. cold water
3 T. cider vinegar
1 T. soy sauce
1/2 c. packed brown sugar
Hot cooked rice, optional
Thinly sliced green onions, optional
Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice, if needed, to measure 1 cup. In a large skillet over medium heat cook the meatballs, green pepper and juice mixture until heated through.
In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.
Crispy Dill Tilapia
1 c. panko (Japanese) breadcrumbs
2 T. olive oil
2 T. snipped fresh dill
1/4 tsp. salt
1/8 tsp. pepper
4 tilapia fillets (6 oz. each)
1 T. lemon juice
Preheat oven to 400°. Toss together first 5 ingredients.
Place tilapia in a 15x10x1-in. baking pan coated with cooking spray; brush with lemon juice. Top with crumb mixture, patting to help adhere.
Bake, uncovered, on an upper oven rack until fish just begins to flake easily with a fork, 12-15 minutes. Serve with lemon wedges. Serves four.
Tips: This breading would complement most types of fish. Try it on salmon, if you prefer.
If you don’t have fresh dill, a bit of fresh thyme would be great with fish and lemon.
Tossing the breadcrumbs with a bit of oil helps it crisp up in the short amount of time it takes to cook the fish.
Chicken Biscuit Skillet
1 T. butter
1/3 c. chopped onion
1/4 c. all-purpose flour
1 can (10-1/2 oz.) condensed chicken broth, undiluted
1/4 c. fat-free milk
1/8 tsp. pepper
2 c. shredded cooked chicken breast
2 c. frozen peas and carrots (about 10 ounces), thawed
1 tube (12 oz.) refrigerated buttermilk biscuits, quartered
Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.
In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
Gluten-Free Vanilla Cupcakes
2/3 c. butter, softened
1-3/4 c. sugar
2 lg. eggs, room temp.
1-1/2 tsp. vanilla extract
2-1/2 c. gluten-free all-purpose baking flour
2-1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/2 tsp. salt
1-1/4 c. 2% milk
1/2 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
3 c. confectioners’ sugar
2 tsp. vanilla extract
1 to 2 T. 2% milk
Preheat oven to 350°. Line 24 muffin cups with paper liners.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, beat butter, cream cheese, confectioners’ sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.
Quote of the Week:
“If freedom of speech is taken away, then dumb and silent we may be led, like sheep to the slaughter.”
~ George Washington