New Recipes

Here are some new recipes I have come across. Can you tell I am starting to prepare to move? Some recipes may sound gross, but they will surprise you.

After reading the title, don't frown yet! It was perfectly infused with salty feta making it a great companion to my spinach salad. I sauted them in sesame oil for more flavor and may have added some garlic salt and other seasonings. I thought adding spinach to it would be a nice touch too.

Feta Zucchini Pancakes

Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They’re also a great solution for what to do with all your extra zucchini! —Diana Johnson, Auburn, Washington

4 ServingsPrep/Total Time: 25 min.

Ingredients

• 1 cup shredded zucchini
• 1/4 cup panko (Japanese) bread crumbs
• 2 green onions, chopped
• 1 egg
• 3 tablespoons minced fresh parsley
• 1 tablespoon snipped fresh dill
• 1 garlic clove, minced
• 1/4 cup crumbled feta cheese
• 3 teaspoons olive oil, divided

Directions

• In a sieve or colander, drain zucchini, squeezing to remove excess
• liquid. Pat dry. In a small bowl, combine the zucchini, bread
• crumbs, onions, egg, parsley, dill, garlic and cheese.
• 
  
• Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low
• heat. Drop batter by heaping tablespoonfuls into oil; press lightly
• to flatten. Fry in batches until golden brown on both sides, using
• remaining oil as needed.
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• 
  
• Yield: 8 pancakes.
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Nutrition Facts: 2 pancakes equals 91 calories, 6 g fat (2 g saturated fat), 57 mg cholesterol, 104 mg sodium, 5 g carbohydrate, 1 g fiber,

This one is so easy you could do it with your eyes closed, well, after you opened the green chili cans. I'm not even a big pork lover and I liked this one.

Baja Pork Tacos

“This delicious recipe is my copy-cat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste.” —Ariella Winn, Mesquite, Texas

12 ServingsPrep: 10 min. Cook: 8 hours

Ingredients

• 1 boneless pork sirloin roast (3 pounds)
• 5 cans (4 ounces each) chopped green chilies
• 2 tablespoons reduced-sodium taco seasoning
• 1 tablespoon ground cumin
• 24 corn tortillas (6 inches), warmed
• 3 cups shredded lettuce
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

• Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small
• bowl, combine the chilies, taco seasoning and cumin; pour over pork.
• Cover and cook on low for 8-9 hours or until meat is tender.
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• Remove pork; cool slightly. Skim fat from cooking juices. Shred meat
• with two forks; return to the slow cooker and heat through. Spoon
• 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and
• 1 tablespoon cheese. Yield: 12 servings.
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Nutrition Facts: 2 tacos equals 326 calories, 10 g fat (4 g saturated fat), 76 mg cholesterol, 469 mg sodium, 28 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

This one is a tangy surprise party in your mouth. It is also easy.

Open-Face Italian Beef Sandwiches

Start to Finish: 20 minutes

Ingredients

• 1/4 cup white wine or cider vinegar
• 1 tsp. sugar
• 1/2 tsp. ground black pepper
• 1 17-oz. pkg. refrigerated cooked Italian-style herbed beef roast in au just
• 1 cup sliced baby or regular size red or yellow sweet peppers
• 2 square whole grain ciabatta rolls or buns
• 4 slices provolone cheese
• 2 Tbsp. snipped fresh Italian (flat-leaf) parsley

Directions

1. Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, and pepper. Stir in undrained beef and sliced peppers. Cover and cook on high (100 percent power) for 4 minutes.

2. Meanwhile, split rolls and place cut sides up on baking sheet. Broil 3 to 4 inches from heat for 1 minute or until lightly toasted. Top each roll with cheese; broil 1 to 2 minutes until cheese is melted.

3. Using a fork, coarsely shred beef. Stir in parsley. With slotted spoon, mound beef mixture on rolls. Sprinkle with additional snipped parsley. Serve with any remaining cooking liquid. Serves 4.

I used kielbasa instead of ham. I might have added more mustard because I love mustard.

BBQ White Beans with Peppers

Prep: 25 minutes
Chill: overnight

Ingredients

• 1 medium green sweet pepper
• 4 oz. cooked ham, cut in strips
• 1 Tbsp. vegetable oil
• 1 large onion, chopped (1 cup)
• 3 cloves garlic, minced
• 2 15-oz. cans cannellini beans (white kidney beans) and/or navy beans, rinsed and drained
• 2 Tbsp. yellow mustard
• 2 Tbsp. cider vinegar
• 2 Tbsp. pure maple syrup
• 1 Tbsp. Worcestershire sauce
• Crushed red pepper (optional)
• Fresh oregano leaves (optional)

Directions

1. Slice two rings from sweet pepper; wrap and refrigerate. Chop remaining pepper; set aside. In skillet, cook ham in hot oil over medium-high heat until browned; remove from skillet. Add onion and garlic to skillet. Cook and stir 3 to 4 minutes or until tender.

2. In a 1-1/2-quart casserole dish combine beans, ham, onion and garlic mixture, chopped sweet pepper, mustard, vinegar, maple syrup, Worcestershire sauce, and crushed red pepper to taste. Cover and refrigerate overnight (up to 24 hours).

3. Stir 2 Tbsp. water into bean mixture. Reheat over medium heat for 5 to 7 minutes or until heated through, and adding the pepper rings for the last 2 minutes of cooking. Sprinkle with fresh oregano. Makes 6 to 8 servings.

I made this with a pizza crust. It headed straight to the top five of my pizza preference list.

Artichoke Flatbread

Prep: 15 minutes
Grill: 4 minutes

Ingredients

• 4 whole wheat flat bread (naan)
• 3 Tbsp. olive oil
• 6 cups fresh spinach leaves
• 6 oz. garlic and herb flavored goat cheese, crumbled
• 2 6-oz. jars marinated artichoke hearts, drained and chopped
• 1 medium tomato, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Pizza seasoning (optional)

Directions

1. Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.

2. Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.

Rice crackers are a must. It just doesn't taste quite the same without them.

Sesame Chicken Dip

At work, we always have a 'holiday feast,' and everyone brings a dish to pass. A co-worker made this dip, and it went over so well that I adopted it as my own.—Dawn Schutte, Sheboygan, Wisconsin

36 ServingsPrep: 35 min. + chilling

Ingredients

• 2 tablespoons soy sauce
• 4 teaspoons sesame oil
• 2 garlic cloves, minced
• 4 cups shredded cooked chicken breast
• 3 packages (8 ounces each) reduced-fat cream cheese
• 8 green onions, thinly sliced
• 1/2 cup chopped salted peanuts
• 2 cups chopped fresh baby spinach
• 1 jar (10 ounces) sweet-and-sour sauce
• Sesame rice crackers

Directions

• In a large resealable plastic bag, combine the soy sauce, sesame oil
• and garlic; add the chicken. Seal bag and turn to coat; refrigerate
• for at least 1 hour.
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• Spread cream cheese onto a large serving platter; top with chicken
• mixture. Sprinkle with onions, peanuts and spinach. Drizzle with
• sweet-and-sour sauce. Cover and refrigerate for at least 2 hours.
• Serve with crackers. Yield: 36 servings (1/4 cup each).
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Nutrition Facts: 1/4 cup (calculated without crackers) equals 97 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 195 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.