Winning Recipes - Recipes by Cooking Style | Taste of Home https://www.tasteofhome.com/recipes/cooking-style/winning-recipes/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 13 Aug 2024 18:15:06 +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 Winning Recipes - Recipes by Cooking Style | Taste of Home https://www.tasteofhome.com/recipes/cooking-style/winning-recipes/ 32 32 Thai Red Chicken Curry https://www.tasteofhome.com/recipes/thai-red-chicken-curry/ Fri, 02 Aug 2024 21:55:30 +0000 http://origin-www.tasteofhome.com/recipes/thai-red-chicken-curry/
I recreated a favorite red curry chicken dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 1/3 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon red curry paste
  • 2 cups frozen stir-fry vegetable blend
  • 3 cups cubed cooked chicken breast
  • Cooked jasmine rice
  • Minced fresh cilantro, optional
Text Ingredients

Directions

  1. Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
  2. Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly.
  3. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
Red Curry with Chicken Tips

Can you use curry power instead of red curry paste?

Although they both have the word curry in their name, substituting yellow curry powder for the curry paste would significantly change the way this dish tastes. Red curry paste is used in Thai recipes and it’s made from a blend of red chile peppers with aromatic ingredients like garlic, ginger and lemongrass. Curry powder, on the other hand, is a blend of Indian spices like turmeric, cumin and coriander. Using it would reduce the dish’s spice level, and it would not have the same flavor profile.

How can you replace fish sauce?

It’s difficult to replace fish sauce, a product made from salted, fermented anchovies. It gives this Thai red curry an umami-forward, slightly funky flavor that’s hard to replicate. You could substitute soy sauce or anchovy paste in a pinch, but the dish won’t taste quite the same.

How long will leftover red curry with chicken last?

Store red chicken curry in an airtight container in the refrigerator. It should last for three to four days.

Can you freeze red curry with chicken?

Freeze red curry with chicken in individual servings in freezer-safe bags. Freeze the bags flat and stack them once the dish is fully frozen. Frozen red chicken curry should last about three months in the freezer before the quality begins to degrade.

— Lindsay Mattison , Taste of Home Contributing Writer
]]> Salmon Salad Sandwich https://www.tasteofhome.com/recipes/salmon-salad-sandwiches/ Mon, 29 Jul 2024 19:39:43 +0000 http://origin-www.tasteofhome.com/recipes/salmon-salad-sandwiches/
Salmon salad sandwiches are perfect to pack in lunchboxes when your kids can’t face another boring sandwich. We love salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. —Yvonne Shust, Shoal Lake, Manitoba
Total Time

Prep/Total Time: 10 min.

Makes

2 servings

Ingredients

  • 3 ounces cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) pink salmon, drained, bones and skin removed
  • 1/2 cup shredded carrot
  • 1/2 cup chopped celery
  • Lettuce leaves
  • 2 whole wheat buns, split
  • Sliced tomatoes
Text Ingredients

Directions

  1. In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt to taste and pepper until smooth. Add the salmon, carrot and celery; mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.
Salmon Salad Sandwiches Tips

Can you use fresh salmon in this salmon salad recipe?

This salmon salad recipe can be made with fresh salmon or prepared as a canned salmon recipe. When using fresh salmon, cook the fillet according to the directions from your favorite salmon recipe. Leftover salmon also works really well, too.

How do you store salmon salad for sandwiches?

Like other cold sandwich recipes, the salmon salad component can be made ahead of time. Store the salad in an airtight container in the refrigerator, where it is good for 3 to 4 days. When you’re ready to make the sandwiches, place the salad on the bun with the lettuce and sliced tomato.

What goes with salmon salad sandwiches?

Salmon salad tastes fantastic on a whole wheat bun, but feel free to vary your bread choices. A white or brioche bun works just as well as whole wheat. You could also skip the bun altogether and use slices of sourdough or rye bread in its place. We love pairing salmon salad sandwiches with crispy kettle chips, but they're also really good with a peppery arugula salad.

—Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1 sandwich: 463 calories, 29g fat (12g saturated fat), 87mg cholesterol, 1158mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 25g protein.

]]> Lemon Blueberry Tart https://www.tasteofhome.com/recipes/lemon-blueberry-tart/ Mon, 29 Jul 2024 18:36:27 +0000 http://origin-www.tasteofhome.com/recipes/lemon-blueberry-tart/
You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. —Erin Chilcoat, Somerset, New Jersey
Total Time

Prep: 40 min. + chilling Bake: 15 min. + chilling

Makes

12 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 large egg yolk
  • 2 tablespoons cold water
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lemon juice
  • 4 large egg yolks
  • 4 teaspoons grated lemon zest
  • Dash salt
  • TOPPING:
  • 2 cups fresh blueberries
  • 1/2 cup blueberry spreadable fruit
Text Ingredients

Directions

  1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes.
  2. On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet.
  3. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer.
  4. In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack.
  5. For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

Nutrition Facts

1 piece: 308 calories, 12g fat (7g saturated fat), 117mg cholesterol, 161mg sodium, 45g carbohydrate (32g sugars, 1g fiber), 5g protein.

]]> Herbed Pumpkin Flatbread https://www.tasteofhome.com/recipes/herbed-pumpkin-flatbread/ Thu, 18 Jul 2024 20:41:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984054
Rosemary, thyme and pumpkin give these flatbreads an autumnal twist. They are great served with soup or salad and, of course, with curries. — Kayla Capper, Ojai, California
Total Time

Prep: 20 min. + standing Cook: 5 min./batch

Makes

4 servings

Updated: Aug. 02, 2024

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup chickpea flour
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon dried thyme
  • 1/2 cup canned pumpkin
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1 teaspoon water
  • Optional: Fresh thyme, fresh rosemary and tzatziki sauce

Directions

  1. In a bowl, whisk first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes.
  2. Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads 1-2 minutes on each side or until golden brown. Serve warm; if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.

Nutrition Facts

1 flatbread: 231 calories, 7g fat (1g saturated fat), 0 cholesterol, 525mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 7g protein.

]]> Pumpkin Falafel https://www.tasteofhome.com/recipes/festive-fall-falafel/ Thu, 18 Jul 2024 20:36:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984058
Falafel is the ultimate Middle Eastern street food. Pumpkin adds a light sweetness and keeps the patties moist while baking. Top these beauties with a sweet and savory maple tahini sauce. You can serve them sandwich-style, as an appetizer over a bed of greens, or with soup and salad. —Julie Peterson, Crofton, Maryland
Total Time

Prep: 20 min. Bake: 30 min.

Makes

4 servings

Updated: Aug. 02, 2024

Ingredients

  • 1 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup canned pumpkin
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped onion
  • 1 garlic clove, halved
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • MAPLE TAHINI SAUCE:
  • 1/2 cup tahini
  • 1/4 cup water
  • 2 tablespoons maple syrup
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 8 pita pocket halves
  • Optional: Sliced cucumber, onions and tomatoes

Directions

  1. Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes.
  2. Meanwhile, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita pocket with maple tahini sauce and optional toppings as desired.

Nutrition Facts

2 filled pita halves: 469 calories, 21g fat (3g saturated fat), 0 cholesterol, 1132mg sodium, 57g carbohydrate (10g sugars, 8g fiber), 14g protein.

]]> Air-Fried Pumpkin Shakarpara https://www.tasteofhome.com/recipes/air-fried-pumpkin-shakarpara/ Thu, 18 Jul 2024 20:24:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984056
Shakarparas are crispy fried Indian cookies. My Indian American family makes these traditional treats every year for the holidays. I wanted to put my own twist on them, so I adapted the original recipe by adding pumpkin and fall spices, and I make this shakarpara in the air fryer. —Jessica Burke, Chandler, Arizona
Total Time

Prep: 30 min. + standing Cook: 5 min./batch

Makes

7-1/2 dozen

Updated: Aug. 02, 2024

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup semolina flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cloves
  • 1/4 teaspoon baking powder
  • 1/2 cup canned pumpkin
  • 1 large egg, room temperature
  • 1 tablespoon butter, melted

Directions

  1. In a large bowl, whisk the first 6 ingredients. In another bowl, beat pumpkin, egg and butter until blended. Stir into dry ingredients to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth, about 12 times. Cover and let rest 15 minutes. Divide dough into 4 portions. Roll each portion to 1/8-in. thickness. Cut into 1/2-in. diamonds.
  3. Preheat air fryer to 375°. In batches, arrange diamonds in a single layer on greased tray in air-fryer basket. Cook until edges are golden brown, 3-4 minutes. Remove to a wire rack to cool.
Air Fryer Cook Times
In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Nutrition Facts

1 cookie: 23 calories, 0 fat (0 saturated fat), 2mg cholesterol, 3mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.

]]> Chai Butternut Squash Pancakes https://www.tasteofhome.com/recipes/chai-butternut-squash-pancakes/ Thu, 18 Jul 2024 20:03:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1965092
Hot or cold, chai tea is my absolute favorite drink. I wanted to enjoy the spicy chai flavor in a different way, and that's when the idea for these pancakes was born. Serve with your choice of syrup; I enjoy them with some added roasted walnuts. — Corinna Nguyen, Hutto, Texas
Total Time

Prep: 40 min. + cooling Cook: 5 min./batch

Makes

8 servings

Updated: Aug. 02, 2024

Ingredients

  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • Dash pepper
  • 2 tablespoons butter
  • 3 cups cubed peeled butternut squash
  • 3 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • BATTER:
  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup 2% milk
  • 3/4 cup chai tea latte concentrate
  • 2 large eggs, room temperature, separated
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Optional: maple syrup, butter and chopped walnuts

Directions

  1. In a small bowl, combine the first 7 ingredients; set aside. In a large skillet, heat butter over medium-high heat. Add squash, brown sugar and fresh ginger. Cook, covered, until tender, 15-20 minutes, stirring occasionally. Remove from the heat; cool.
  2. Preheat griddle over medium heat. For batter, in a large bowl, combine flour, brown sugar, baking powder, salt, baking soda and reserved cinnamon mixture. In a blender, combine milk, chai concentrate, egg yolks, melted butter, vanilla and cooled squash mixture. Cover and process until pureed. Stir into dry ingredients just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
  3. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with maple syrup and chopped walnuts.
  4. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place 2 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts

2 pancakes: 289 calories, 8g fat (4g saturated fat), 64mg cholesterol, 394mg sodium, 49g carbohydrate (18g sugars, 2g fiber), 6g protein.

]]> Pumpkin Campfire Bars https://www.tasteofhome.com/recipes/pumpkin-campfire-bars/ Thu, 18 Jul 2024 20:46:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017149
Camping is my favorite activity, and s'mores are my favorite camping treat! I had an abundance of pumpkin puree, so I created this rich and chocolatey version for a holiday dinner. This recipe captures all the fun of s'mores without any of the fuss. —Julie Merriman, Seattle, Washington
Total Time

Prep: 1 hour + chilling

Makes

2 dozen

Updated: Aug. 02, 2024

Ingredients

  • 3-1/2 cups chocolate wafer crumbs (about 12 ounces), divided
  • 3/4 cup butter, melted
  • 2/3 cup packed brown sugar, divided
  • 3 cups miniature marshmallows
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (15 ounces) pumpkin or 2 cups mashed sweet potatoes
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon liquid smoke, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3 cups miniature semisweet chocolate chips
  • 1 cup marshmallow creme
  • 1/2 cup 2% milk
  • 1 cup crushed miniature meringue cookies

Directions

  1. Preheat oven to 350°. In a small bowl, mix 3 cups cracker crumbs, butter and 1/3 cup brown sugar. Press onto bottom of a greased 13x9-in. baking pan. Bake until set, 12-15 minutes. Cool on a wire rack.
  2. Preheat broiler. Place marshmallows on a rimmed baking sheet. Broil 3-4 in. from heat just until golden brown, 30-60 seconds, rotating pan as needed. Transfer to a large bowl. Beat in cream cheese, pumpkin, pie spice, remaining 1/3 cup brown sugar and if desired, liquid smoke. Gently fold in whipped topping. Spread over cooled crust. Refrigerate at least 2 hours.
  3. Meanwhile, in a small heavy saucepan, heat chocolate chips, marshmallow creme and milk over very low heat until melted and smooth, stirring constantly. Remove from heat. Pour over pumpkin filling. Sprinkle with meringue cookies and remaining 1/2 cup cracker crumbs. Refrigerate, covered, at least 4 hours. Cut into bars. Refrigerate leftovers.

Nutrition Facts

1 bar: 370 calories, 22g fat (13g saturated fat), 35mg cholesterol, 193mg sodium, 43g carbohydrate (33g sugars, 2g fiber), 3g protein.

]]> Sweet Potato and Butternut Ravioli https://www.tasteofhome.com/recipes/sweet-potato-and-butternut-ravioli/ Thu, 18 Jul 2024 21:09:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017147
This sweet ravioli recipe is filled with butternut squash and sweet potato. This fall dinner comes together in a snap with a light butter sauce. —Jess Apfe, Berkeley, California
Total Time

Prep: 35 min. Cook: 5 min./batch

Makes

6 servings

Updated: Aug. 02, 2024

Ingredients

  • 2 tablespoons butter
  • 1/2 cup chopped shallots
  • 2 cups apple cider or juice
  • 1/2 cup vegetable broth
  • RAVIOLI:
  • 1 cup mashed cooked butternut squash
  • 1 cup mashed sweet potatoes
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 package (12 ounces) wonton wrappers
  • Optional: 1/3 cup chopped pecans and minced parsley

Directions

  1. In a small heavy saucepan, melt butter over medium heat. Add shallots; cook and stir until tender, 3-4 minutes. Add cider and broth; bring to a boil. Cook until liquid is reduced by half, about 20 minutes. Remove from heat and keep warm.
  2. For ravioli, in a large bowl, combine squash, sweet potatoes, melted butter, syrup and cinnamon. Spoon about 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
  3. In a Dutch oven, bring 8 cups water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches until they float, 30-60 seconds. Remove with a slotted spoon; keep warm. Transfer ravioli to cider sauce; toss to coat. If desired, sprinkle with pecans and parsley.

Nutrition Facts

5 ravioli: 359 calories, 9g fat (5g saturated fat), 25mg cholesterol, 467mg sodium, 64g carbohydrate (17g sugars, 4g fiber), 7g protein.

]]> Chipotle Pumpkin Butternut Soup https://www.tasteofhome.com/recipes/chipotle-pumpkin-butternut-soup/ Thu, 18 Jul 2024 20:09:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017145
This comforting, warm soup will help to keep your spirits up in the fall. Using your garden goodies, warm spices are mixed with some heat from chipotle peppers in adobo sauce. You can use any beans you like and add fresh spinach or kale. —Teri Schloessmann, Tulsa, Oklahoma
Total Time

Prep: 25 min. Cook: 25 min.

Makes

10 servings (2-1/2 quarts)

Updated: Aug. 02, 2024

Ingredients

  • 2 tablespoons olive oil
  • 1 cup cubed peeled butternut squash
  • 1 cup cubed fresh pumpkin
  • 1 small onion, chopped
  • 12 ounces smoked Polish sausage, sliced
  • 1 garlic clove, minced
  • 3 cups chicken or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 ounces cream cheese, cubed
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 2 tablespoons minced fresh basil

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add squash, pumpkin and onion; cook and stir until crisp-tender, 6-8 minutes. Add sausage and garlic; cook until sausage is browned, 3-4 minutes.
  2. Add broth, diced tomatoes, cream cheese, chipotle pepper and cumin. Bring to a boil; reduce heat. Simmer, covered, until squash is tender, about 15 minutes, stirring occasionally. Stir in black beans, Mexicorn and basil; heat through. Garnish with additional basil.

Nutrition Facts

1 cup: 246 calories, 15g fat (5g saturated fat), 34mg cholesterol, 841mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 8g protein.

]]> Red Sangria Recipe https://www.tasteofhome.com/recipes/easy-red-sangria/ Thu, 11 Jul 2024 02:03:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005925
This red sangria recipe makes a whole pitcher of fruity wine punch to share with friends on a hot summer day. Making it at least an hour ahead of time lets the fruit and wine mingle before your guests arrive.
Total Time

Prep/Total Time: 10 min.

Makes

8 servings (about 1-1/2 qt.)

Ingredients

  • 1 bottle (750 milliliters) merlot
  • 1 cup orange liqueur
  • 1/2 cup brandy
  • 1/2 cup sugar, optional
  • 1 cup sliced fresh strawberries
  • 1 medium orange, sliced
  • 1 medium apple, sliced
  • Ice cubes
Text Ingredients

Directions

  1. In a pitcher, stir the first 3 ingredients. If desired, add sugar and stir until dissolved. Stir in fruit. Serve over ice.

Nutrition Facts

3/4 cup: 235 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 0 protein.

]]> Slow-Cooker Baby Back Ribs https://www.tasteofhome.com/recipes/slow-cooker-baby-back-ribs/ Tue, 02 Jul 2024 23:19:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993704
The slow cooker does most of the heavy lifting in this slow-cooker baby back ribs recipe, cooking the ribs until the meat is meltingly tender. But the broiler makes the magic happen, crisping them up and giving them a sticky-sweet finish.
Total Time

Prep: 15 min. Cook: 5 hours

Makes

6 servings

Ingredients

  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 3 pounds pork baby back ribs
  • 1/2 cup water
  • 1 cup barbecue sauce
Text Ingredients

Directions

  1. In a small bowl, combine the first 6 ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place water in a 6-qt. slow cooker; add ribs. Cook, covered, on low until meat is tender, 5-6 hours.
  2. Preheat broiler. Transfer ribs, bone side down, to a foil-lined 15x10x1-in. baking pan; brush with sauce. Broil 4-5 in. from heat until browned, 2-3 minutes. If desired, serve with additional sauce.

Nutrition Facts

1 serving: 382 calories, 21g fat (8g saturated fat), 81mg cholesterol, 952mg sodium, 24g carbohydrate (20g sugars, 1g fiber), 23g protein.

]]> Blueberry Zucchini Bread https://www.tasteofhome.com/recipes/blueberry-zucchini-bread/ Mon, 24 Jun 2024 19:55:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2007086
Fresh and vibrant in flavor, this blueberry zucchini bread is the perfect treat for any occasion. Made with zucchini for a moist texture, fresh blueberries, sugar and vanilla extract bring that subtly sweet taste to the loaf. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 25 min. Bake: 45 min. + cooling

Makes

3 loaves (12 pieces each)

Ingredients

  • 4 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 4 large eggs, room temperature
  • 1-1/2 cups canola oil
  • 1 teaspoon vanilla extract
  • 3 cups shredded zucchini
  • 1 cup fresh blueberries
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 3 greased 8x4-in. loaf pans with waxed paper.
  2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl, whisk eggs, oil and vanilla extract. Stir into dry ingredients until just moistened. Fold in zucchini and blueberries.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to cool on wire racks. Gently remove waxed paper.

Nutrition Facts

1 piece: 210 calories, 10g fat (1g saturated fat), 21mg cholesterol, 169mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 2g protein.

]]> Shrimp Lettuce Wraps https://www.tasteofhome.com/recipes/shrimp-lettuce-wraps-with-peanut-sauce/ Sat, 15 Jun 2024 03:57:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992964
Tender shrimp meets crisp Bibb lettuce for this light and tasteful lettuce wrap. Shrimp, carrots and cucumbers are layered on a leaf of lettuce and then topped with a flavorful sauce made of peanut butter, soy sauce and brown sugar. It's a simple and easy lunch you have to try! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 20 min.

Makes

6 servings

Ingredients

  • 1/3 cup water
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon packed brown sugar
  • 1 tablespoon canola oil
  • 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 4 green onions, chopped
  • 12 Bibb or butter lettuce leaves
  • 1 cup julienned carrot
  • 1 small cucumber, cut into strips
Text Ingredients

Directions

  1. Whisk together first 4 ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add ginger and garlic; cook and stir 1 minute. Stir in sauce mixture and green onions; heat through.
  2. Serve in lettuce leaves; top with carrots and cucumber. If desired, garnish with additional chopped green onions.

Nutrition Facts

2 wraps: 163 calories, 5g fat (1g saturated fat), 138mg cholesterol, 260mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

]]> Million-Dollar Spaghetti https://www.tasteofhome.com/recipes/million-dollar-spaghetti-recipe/ Fri, 24 May 2024 14:16:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987771
Million-dollar spaghetti may not make you any richer, but this cheesy, layered casserole will win you the compliment lottery.
Total Time

Prep: 30 min. Bake: 30 min.

Makes

6 servings

Ingredients

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat ricotta cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese
Text Ingredients

Directions

  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Preheat oven to 350°.
  2. In a small bowl, mix cream cheese, ricotta cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer. If desired, top with additional green onions.

Nutrition Facts

1 cup: 537 calories, 26g fat (14g saturated fat), 96mg cholesterol, 780mg sodium, 42g carbohydrate (11g sugars, 3g fiber), 33g protein.

]]> Butternut Squash Coleslaw https://www.tasteofhome.com/recipes/butternut-squash-coleslaw/ Thu, 18 Jul 2024 20:20:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1979251
Shredded butternut squash makes a surprise appearance in this colorful and crunchy side dish. The sweetness from the maple syrup and cranberries complements meaty fall entrees. —Ann Sheehy, Londonderry, New Hampshire
Total Time

Prep: 20 min. + chilling

Makes

12

Updated: Aug. 02, 2024

Ingredients

  • 4 cups shredded cabbage
  • 4 cups shredded peeled butternut squash
  • 1/2 cup thinly sliced red onion
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower kernels
  • 1/4 cup thinly sliced sweet red pepper
  • 1/4 cup thinly sliced green pepper
  • 1/4 cup minced fresh parsley
  • 3 tablespoons sherry vinegar or cider vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons maple syrup
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Place the first 8 ingredients in a large bowl. Whisk together remaining ingredients. Pour over slaw; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

Nutrition Facts

2/3 cup: 93 calories, 4g fat (0 saturated fat), 0 cholesterol, 225mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

]]> Pumpkin and Shrimp Ceviche https://www.tasteofhome.com/recipes/pumpkin-and-shrimp-ceviche/ Thu, 18 Jul 2024 20:17:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1965094
I've always loved the freshness of a good shrimp ceviche, and this one doesn't disappoint. The pumpkin replaces the jicama, and it’s just barely cooked to offer a crunchy delight of fall flavor. It will taste best if you allow it to marinate overnight. —Robert Rossi, Independence, Louisiana
Total Time

Prep: 25 min. + chilling

Makes

6 servings

Updated: Aug. 02, 2024

Ingredients

  • 1 plum tomato, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/3 cup orange juice
  • 1/4 cup finely chopped onion
  • 1/4 cup lime juice
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 teaspoon salt
  • 2 medium ripe avocados, peeled and cubed
  • 10 uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 cup cubed fresh white or orange pumpkin (1/4-inch cubes)
  • Saltines
  • Optional: lime wedge and sliced jalapeno

Directions

  1. Place the first 7 ingredients in a large bowl; toss to combine. Gently stir in avocado; set aside.
  2. In a small saucepan, bring 4 cups water to a boil. Add shrimp; cook, uncovered, just until shrimp turn pink, 2-3 minutes, adding pumpkin during the last 45 seconds of cooking. Drain; rinse with cold water and drain well. Coarsely chop shrimp; stir shrimp and pumpkin into avocado mixture. Refrigerate, covered, until well chilled, at least 2 hours. Serve with saltines and if deisred lime wedges and sliced jalapenos.

Nutrition Facts

2/3 cup: 118 calories, 7g fat (1g saturated fat), 33mg cholesterol, 234mg sodium, 9g carbohydrate (3g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.

]]> Gluten-Free Carrot Cupcakes with Cream Cheese Frosting https://www.tasteofhome.com/recipes/gluten-free-carrot-cupcakes-with-cream-cheese-frosting/ Tue, 13 Feb 2024 22:59:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958090
When my husband had to start eating gluten-free almost 15 years ago, we soon learned that most gluten-free baked goods are deeply disappointing. Imagine his delight when I discovered how to make his favorite carrot cake without wheat flour! It's been a hit with everyone I've made it for, whether or not they need to eat gluten-free. —Yvonne Anderson, McComb, Ohio
Total Time

Prep: 25 min. Bake: 20 min.

Makes

1 dozen

Updated: Feb. 13, 2024

Ingredients

  • 2 large eggs, room temperature, lightly beaten
  • 1/3 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/4 cup 2% milk
  • 1/2 teaspoon cider vinegar
  • 1 cup gluten-free baking flour (with xanthan gum)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1-1/2 cups shredded carrots
  • 1/4 cup raisins
  • 1/4 cup chopped pecans
  • CREAM CHEESE FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar

Directions

  1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
  2. In a large bowl, beat eggs, sugars, oil, milk and vinegar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in carrots, raisins and pecans.
  3. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
  4. In a small bowl, beat cream cheese and butter until blended. Gradually beat in confectioners sugar until smooth. Spread or pipe onto cooled cupcakes. Store in the refrigerator.

Nutrition Facts

1 cupcake: 314 calories, 14g fat (5g saturated fat), 51mg cholesterol, 212mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 3g protein.

]]> Falafel Beef Burgers https://www.tasteofhome.com/recipes/falafel-beef-burgers/ Tue, 13 Feb 2024 22:53:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958088
My husband loves falafel! This is a healthy and tasty twist on a traditional favorite. We like to serve them with an assortment of olives, peppers and pickles. —Marla Clark, Albuquerque, New Mexico
Total Time

Prep: 20 min. Cook: 15 min./batch

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

  • 1/2 cup falafel mix
  • 1/2 cup water
  • 1 teaspoon Greek seasoning or dried oregano
  • 1 pound lean ground beef (90% lean) or turkey
  • 1 tablespoon canola oil
  • 2 whole wheat pita breads (6 inches), halved
  • 1/2 cup refrigerated tzatziki sauce
  • 4 lettuce leaves
  • 1 medium tomato, sliced
  • 1/2 medium red onion, thinly sliced

Directions

  1. In a large bowl, combine falafel mix, water and Greek seasoning. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  2. In a large nonstick skillet, heat oil over medium heat. In batches, cook burgers until a thermometer reads 160°, 6-8 minutes on each side.
  3. Stuff each pita pocket with a patty, tzatziki sauce, lettuce, tomato and onion.

Nutrition Facts

1 stuffed pita half: 394 calories, 17g fat (5g saturated fat), 76mg cholesterol, 825mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 32g protein.

]]> Spicy Shrimp Orzo with Lemon and Basil https://www.tasteofhome.com/recipes/spicy-shrimp-orzo-with-lemon-and-basil/ Tue, 13 Feb 2024 23:01:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958086
This shrimp pasta is made in just one pot. Creating a broth with the shrimp shells is an extra step, but it's totally worth it for a flavorful final dish. The lemon adds a brightness that pairs well with fresh basil. —Ed Spangler, Timberlake, North Carolina
Total Time

Prep: 55 min. Cook: 15 min.

Makes

6 servings

Updated: Feb. 13, 2024

Ingredients

  • 2 large lemons
  • 1 pound uncooked shell-on shrimp (31-40 per pound)
  • 2 teaspoons olive oil
  • 1/2 cup dry vermouth
  • 5 cups water
  • 2 teaspoons kosher salt, divided
  • 1 package (16 ounces) uncooked orzo pasta
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup chopped fresh basil

Directions

  1. Peel zest from 1 lemon in long thin strips. Grate zest of the remaining lemon. Halve and juice both lemons, reserving juice. Peel and devein shrimp, reserving shells.
  2. In a Dutch oven, heat oil over medium heat. Add shrimp shells; cook and stir until pink, 1-2 minutes. Add vermouth and cook until most of the liquid is gone. Add water, lemon zest strips and 1 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Strain broth.
  3. In a clean Dutch oven, bring broth to a boil over high heat. Add orzo, pepper, crushed red pepper and remaining 1 teaspoon salt. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
  4. Remove from the heat. Stir in shrimp and grated lemon zest. Cover and let stand until orzo is al dente and shrimp turn pink, 4-5 minutes. Stir in basil and reserved lemon juice.

Nutrition Facts

1-1/4 cups: 370 calories, 4g fat (1g saturated fat), 92mg cholesterol, 736mg sodium, 59g carbohydrate (3g sugars, 2g fiber), 22g protein.

]]> Blueberry Papaya Smoothie Bowl https://www.tasteofhome.com/recipes/blueberry-papaya-smoothie-bowl/ Tue, 13 Feb 2024 22:56:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958083
Some of my favorite foods are blueberries, almond milk and date syrup, so I used them to invent this blueberry papaya smoothie bowl. I almost always have those ingredients at home, so I can whip up a smoothie bowl any time. —Andrea Potischman, Menlo Park, California
Total Time

Prep/Total Time: 15 min.

Makes

2-3/4 cups

Updated: Feb. 13, 2024

Ingredients

  • 1/2 cup unsweetened almond milk
  • 2 teaspoons date syrup
  • 1 cup cubed peeled papaya
  • 1 cup ice cubes
  • 1/2 cup frozen unsweetened blueberries
  • 1 medium banana, divided
  • 1-1/2 teaspoons chia seeds, divided
  • Granola
  • Unsweetened coconut flakes
  • Optional: Fresh blueberries and additional date syrup

Directions

  1. In a blender, combine almond milk, date syrup, papaya, ice cubes, blueberries, half the banana and 1 teaspoon chia seeds. Cover and process until blended.
  2. Pour into 2 individual serving bowls. Slice remaining half of banana; arrange slices over top of smoothies. Sprinkle with granola, coconut and remaining 1/2 teaspoon chia seeds. If desired, top with fresh blueberries and additional date syrup. Serve immediately.

Nutrition Facts

1 smoothie bowl: 141 calories, 2g fat (0 saturated fat), 0 cholesterol, 51mg sodium, 32g carbohydrate (20g sugars, 5g fiber), 2g protein.

]]> Warm Asparagus Salad with Eggs https://www.tasteofhome.com/recipes/warm-asparagus-salad-with-eggs/ Tue, 13 Feb 2024 23:05:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958081
Most low-carb dieters love bacon and eggs. This is a new way to combine these favorites into something elevated and different. It's great when you have leftover hard-boiled eggs. —Laura Wilhelm, West Hollywood, California
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

  • 6 turkey bacon strips, chopped
  • 1 pound fresh asparagus, trimmed and cut into 1-inch-pieces
  • 2 tablespoons red wine vinegar
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • Dash sugar
  • Dash sea salt
  • Dash crushed red pepper flakes
  • 4 hard-boiled large eggs, halved
  • 4 ounces herbed fresh goat cheese, crumbled

Directions

  1. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. Place asparagus in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, until crisp-tender, 3-5 minutes. Drain; return to saucepan.
  3. In a small bowl whisk together vinegar, oil, mustard, garlic powder, sugar, salt and red pepper flakes. Pour over warm asparagus; toss to coat.
  4. Divide asparagus among 4 serving plates. Top each with bacon and goat cheese; place 2 egg halves on side.

Nutrition Facts

1 serving: 302 calories, 24g fat (7g saturated fat), 229mg cholesterol, 634mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 16g protein.

]]> Shrimp Salad with Hot Honey Avocado Dressing https://www.tasteofhome.com/recipes/shrimp-salad-with-hot-honey-avocado-dressing/ Tue, 13 Feb 2024 23:02:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958079
This loaded main-dish salad uses avocado in place of oil in the dressing, with hot honey for a kick. Sometimes I like to add sliced black olives and green onions, but feel free to mix and match your favorite toppings to make this salad your own. —Jeanne Holt, Mendota Heights, Minnesota
Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: Feb. 13, 2024

Ingredients

  • 1/2 cup mango sparkling water
  • 1/4 cup cider vinegar
  • 1/4 cup hot chile-infused honey
  • 3 tablespoons lime juice
  • 1 medium ripe avocado, peeled and cubed
  • 1/4 cup fresh cilantro leaves
  • 1 garlic clove
  • 8 cups chopped romaine
  • 1 medium mango, peeled and cubed
  • 1 medium sweet red pepper, chopped
  • 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 1/4 cup salted pepitas

Directions

  1. In a blender or food processor, combine the first 7 ingredients. Cover and process until smooth.
  2. Place lettuce in a large serving bowl. Top with mango, red pepper and shrimp. Drizzle with 1 cup dressing; toss to coat. Sprinkle with pepitas and serve with remaining dressing.

Nutrition Facts

2 cups: 243 calories, 7g fat (1g saturated fat), 172mg cholesterol, 185mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

]]> Best Foolproof Cauliflower Pizza Crust https://www.tasteofhome.com/recipes/best-foolproof-cauliflower-pizza-crust/ Tue, 13 Feb 2024 22:55:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958076
This cauliflower crust is tasty, healthy and gluten-free! It's a delicious way to enjoy pizza night when a traditional pizza crust isn't an option. —Francine Lizotte, Langley, British Columbia
Total Time

Prep: 30 min. Bake: 40 min.+ cooling

Makes

6 servings

Updated: Feb. 13, 2024

Ingredients

  • 3-1/2 cups fresh cauliflowerets
  • 1 large egg, lightly beaten
  • 2 ounces sharp white cheddar cheese, shredded
  • 1/4 cup almond flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 teaspoon herbes de Provence or Italian seasoning

Directions

  1. Preheat oven to 400°. In a food processor, pulse cauliflower until it resembles rice (do not overprocess). Spread cauliflower on a parchment-lined baking sheet. Bake 15 minutes, rotating halfway, until lightly browned and tender. Cool on a wire rack for at least 10 minutes.
  2. Place cauliflower on a clean towel; roll up and squeeze to remove excess liquid. Transfer to a large bowl. Stir in remaining ingredients.
  3. On a parchment-lined 12-in. pizza pan, spread mixture to 1/4-in.-thickness, forming about a 10-inch circle. Bake until dry and golden brown, 22-25 minutes. Gently loosen crust from parchment. Place another 12-in. pizza pan over top of crust and flip over; peel off parchment. Slide crust back onto original pizza pan. Bake until golden brown and dry to the touch, about 5 minutes longer.
  4. Top as desired; bake until toppings are heated through, 8-10 minutes longer.

Nutrition Facts

1 piece: 94 calories, 6g fat (2g saturated fat), 40mg cholesterol, 172mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 6g protein.

]]> Zucchini Sushi https://www.tasteofhome.com/recipes/zucchini-sushi/ Fri, 23 Feb 2024 17:57:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958074
Zucchini "sushi" is a fun, low-carb play on traditional sushi, using zucchini ribbons in place of nori. With flavors reminiscent of the Philly roll, this riceless version is fresh, crunchy and delicious. It’s a great finger food for kids, too. Make them your own by adding your favorite vegetables, such as romaine, sprouts, mushrooms, radishes and bell peppers. And, instead of cream cheese, try it with hummus. —Audrey Alfaro, Rapid City, South Dakota
Total Time

Prep: 40 min.

Makes

About 2-1/2 dozen

Updated: Feb. 23, 2024

Ingredients

  • 4 ounces cream cheese, softened
  • 1 teaspoon lime juice
  • 1 teaspoon Sriracha chili sauce
  • 1 cup lump or imitation crabmeat
  • 2 tablespoons mayonnaise
  • 2 medium zucchini, ends trimmed
  • 1 medium carrot, cut into thin matchsticks
  • 1 medium cucumber, seeds removed and cut into thin matchsticks
  • 1 medium ripe avocado, peeled and thinly sliced
  • 1/4 cup minced fresh cilantro
  • Sesame seeds, toasted
  • Soy sauce
  • Prepared wasabi

Directions

  1. In a small bowl, combine cream cheese, lime juice and chili sauce; set aside. In another small bowl, combine crab and mayonnaise.
  2. With a vegetable peeler or metal cheese slicer, cut down the length of the zucchinis until you have about 30 very thin slices; pat dry.
  3. Spread about 1 teaspoon cream cheese mixture down the center of each zucchini slice. At one end, add 1 teaspoon crab mixture. Top crab mixture with a small amount of carrot, cucumber, avocado and cilantro, allowing vegetables to overhang zucchini strip on just 1 side.
  4. Roll up, starting with the end topped with the crab mixture. Stand up on end. Sprinkle with sesame seeds. Serve with soy sauce and wasabi.

Nutrition Facts

1 piece: 35 calories, 3g fat (1g saturated fat), 9mg cholesterol, 50mg sodium, 1g carbohydrate (1g sugars, 1g fiber), 1g protein.

]]> Pineapple Coconut Refresher https://www.tasteofhome.com/recipes/pineapple-coconut-refresher/ Tue, 13 Feb 2024 23:00:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958072
This tropical drink is lower in calories and fat than most smoothie recipes. It's quite refreshing and packed with vitamins and minerals. —Shelly Bevington, Hermiston, Oregon
Total Time

Prep/Total Time: 10 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

  • 1-1/2 cups pineapple-flavored coconut water
  • 1 tablespoon agave nectar
  • 1/2 teaspoon avocado oil
  • 2 cups cubed fresh pineapple
  • 1 cup crushed ice

Directions

  1. Place all ingredients in a blender. Cover and process until smooth. Serve immediately.

Nutrition Facts

1 cup: 78 calories, 1g fat (0 saturated fat), 0 cholesterol, 24mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 1g protein.

]]> Bulgogi Salad Bowl https://www.tasteofhome.com/recipes/bulgogi-salad-bowl/ Fri, 23 Feb 2024 17:59:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958070
Since beef can be pricey, here's a great way to make a little go a long way. If salad isn't your thing, the Korean-inspired beef and vegetables are also delicious served over rice. —Stacy Schneidmiller, Beaumont, Alberta
Total Time

Prep: 30 min. + marinating Cook: 5 min.

Makes

4 servings

Updated: Feb. 23, 2024

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh gingerroot
  • 2 garlic cloves, minced
  • 1 beef top sirloin steak (1 pound), cut into 1/4-inch-thick strips
  • 2 large carrots, thinly sliced
  • 1/2 medium cucumber, thinly sliced
  • 1 tablespoon rice vinegar
  • 6 cups chopped lettuce
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh mint
  • 2 green onions, thinly sliced
  • Sesame seeds
  • DRESSING:
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • Dash salt

Directions

  1. In a shallow bowl, combine the first 5 ingredients. Add beef and turn to coat. Cover and refrigerate for 8 hours or overnight.
  2. In a small bowl, toss carrots, cucumber and vinegar.
  3. In a large skillet, saute beef over medium-high heat. Cook and stir until beef is no longer pink, 4-5 minutes.
  4. In a large bowl, toss lettuce and herbs; divide among 4 individual salad bowls. Sprinkle with green onions and sesame seeds. In a small bowl, whisk vinegar, sesame oil and salt; drizzle over salads. Top with carrot mixture and beef.

Nutrition Facts

1 bowl: 271 calories, 11g fat (3g saturated fat), 46mg cholesterol, 997mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 28g protein.

]]> Chocolate Black Bean Smoothies https://www.tasteofhome.com/recipes/chocolate-black-bean-smoothies/ Tue, 13 Feb 2024 22:57:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958068
In an effort to keep my cholesterol in check and incorporate more beans into my diet, I started to explore unique ways to use black beans. I came across a recipe for a black bean breakfast smoothie, which sounded interesting. Since I like to start my day with a bowl of oatmeal, I focused on turning the recipe into a chocolaty treat that I could enjoy for dessert! —Sue Gronholz, Beaver Dam, Wisconsin
Total Time

Prep: 15 min. + freezing

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

  • 1 cup fat-free plain Greek yogurt
  • 1/2 cup canned no-salt-added black beans, rinsed and drained
  • 1/2 cup mashed ripe banana
  • 4 pitted dried plums (prunes)
  • 3 tablespoons maple syrup
  • 2 tablespoons baking cocoa
  • 1 tablespoon creamy natural peanut butter
  • Dash ground cinnamon

Directions

  1. Place all ingredients in a blender; cover and process until smooth.

Nutrition Facts

1/2 cup: 186 calories, 3g fat (0 saturated fat), 0 cholesterol, 54mg sodium, 32g carbohydrate (19g sugars, 3g fiber), 11g protein.

]]> Bananas Foster Frozen Protein Dessert https://www.tasteofhome.com/recipes/bananas-foster-frozen-protein-dessert/ Tue, 13 Feb 2024 22:55:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958066
I love this recipe because it’s decadent while still on the healthy side. It’s high in protein too, so it feels like an indulgence while still providing good fuel for the body. —Liz McLaughlin, Ramona, California
Total Time

Prep: 35 min. + freezing

Makes

12 servings

Updated: Feb. 13, 2024

Ingredients

  • 1 package (12 ounces) cream-filled oval vanilla sandwich cookies
  • 1 cup freeze-dried banana slices, optional
  • 4 cups (32 ounces) 4% cottage cheese
  • 4 medium ripe bananas
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 jar (11-1/2 ounces) salted caramel topping, warmed

Directions

  1. Place cookies and freeze-dried banana slices in a food processor; pulse until coarse crumbs form. Remove to a bowl. Place cottage cheese, bananas, coconut sugar and vanilla in food processor; process until blended.
  2. In an 11x7-in. dish, layer with a third of the cottage cheese mixture, cookie mixture and caramel; repeat layers twice. Cover and freeze 6-8 hours or until firm. Let stand at room temperature for 10 minutes before serving.

Nutrition Facts

1 piece: 361 calories, 11g fat (4g saturated fat), 23mg cholesterol, 404mg sodium, 58g carbohydrate (38g sugars, 1g fiber), 10g protein.

]]> Grilled Chicken Wings https://www.tasteofhome.com/recipes/grilled-chicken-wings/ Sat, 13 Apr 2024 21:41:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1949967
This crispy grilled chicken wings recipe is perfect with its stellar homemade wing sauce. Here's how to grill chicken wings on a gas or charcoal grill for your next party or picnic.
Total Time

Prep: 15 min. Grill: 20 min.

Makes

20 pieces

Ingredients

  • 2 pounds chicken wings
  • 1 tablespoon olive oil
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • SAUCE:
  • 1/3 cup Louisiana-style hot sauce
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon garlic powder
  • 1/4 cup butter
Text Ingredients

Directions

  1. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Combine cornstarch, salt and pepper. Sprinkle over wings; toss to coat.
  2. Grill wings on an oiled grill rack, covered, over medium heat, or broil 4 in. from the heat until crisp and juices run clear, 20-25 minutes, turning occasionally.
  3. Meanwhile, in a small saucepan over medium heat, combine hot sauce, vinegar and garlic powder. Whisk in butter until melted. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon.

Nutrition Facts

1 piece: 80 calories, 6g fat (2g saturated fat), 21mg cholesterol, 302mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

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