Grilled Veggie Pasta Salad

Yield: 4 Servings

Grilled Veggie Pasta Salad

Photo by BHG.com

Ingredients: 

  • 1 small zucchini, halved lengthwise
  • 1 red sweet pepper, stemmed, seeded, and quartered
  • 1/2 small red onion, cut into 1/2-inch thick slices
  • 1/2 pound asparagus, trimmed
  • 3 tablespoons olive oil
  • 4 cups cooked whole grain rotini pasta
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh oregano, chopped
  • Shredded Parmesan cheese (optional)

Directions:

  1. Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
  2. Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan.

Nutrition Facts (Grilled Veggie Pasta Salad)
Per serving: 333 kcal cal., 12 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 152 mg sodium, 49 g carb., 5 g fiber, 6 g sugar, 9 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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Vegetable Kabobs

Skewers of potatoes, peppers, onions, and squash take on a smoky flavor when grilled. Brush on herbs and salad dressing for a bit of extra flavor and you’ll have a side dish recipe that’s scrumptious when served with grilled chicken, pork, or steak.

Yield: 8 Servings

Vegetable Kabobs

Photo by BHG.com

Ingredients:

  • 2 medium potatoes, quartered
  • 2 small red onions, each cut into 4 wedges or 8 red boiling onions
  • 8 baby squash (such as zucchini and/or yellow summer squash)
  • 8 medium fresh mushrooms
  • 8 miniature sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces
  • 1/4 cup bottled oil-and-vinegar salad dressing
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Directions: 

  1. In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.
  2. On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables.
  3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings

TO BROIL:

Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.
Nutrition Facts (Vegetable Kabobs)

Per serving: 75 kcal cal., 4 g fat (1 g sat. fat, 145 mg sodium, 9 g carb., 1 g fiber, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Mashed Potatoes

Yield: 4 servings

Mashed Potatoes
Photo by BHG.com

Ingredients:

  • 1-1/2 pounds baking potatoes (such as russet or Yukon gold), peeled and quartered
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine
  • 3 tablespoons milk
  • Salt
  • Black pepper
  • Butter or margarine (optional)

Directions:

In a medium saucepan cook potatoes and the 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter. Season to taste with salt and black pepper. Gradually beat in enough milk to make mixture light and fluffy. If desired, serve with butter.

Nutrition Facts (Mashed Potatoes)
Per serving: 157 kcal cal., 6 g fat (4 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 16 mg chol., 344 mg sodium, 23 g carb., 2 g fiber, 3 g sugar, 3 g pro.
Percent Daily Values are based on a 2,000 calorie diet

From the Better Homes & Garden Test Kitchen:

Garlic Mashed Potatoes:
Prepare as above, except add 4 peeled garlic cloves to water while cooking potatoes and substitute 2 tablespoons olive oil for the butter.

Per 3/4 cup: 171 cal., 7 g total fat (1 g sat. fat),1 mg chol., 303 mg sodium, 24 g carbo., 2 g fiber, 3 g pro.
Daily Values: 32% vit. C, 3% calcium, 6% iron.
Exchange: 1 1/2 Starch 1 Fat
 

Pesto Mashed Potatoes:
Prepare as above, except add 2 tablespoons purchased pesto along with the butter.

Per 3/4 cup: 212 cal., 11 g total fat (4 g sat. fat),17 mg chol., 402 mg sodium, 25 g carbo., 2 g fiber, 4 g pro.
Daily Values: 4% vit. A, 30% vit. C, 2% calcium, 5% iron.
Exchange: 1 1/2 Starch 2 Fat
 

Sour Cream and Chive Mashed Potatoes:
Prepare as above, except add 1/2 cup dairy sour cream with the butter. Stir 2 tablespoons snipped fresh chives into the potatoes just before serving. If desired, sprinkle with additional snipped fresh chives.

Per 3/4 cup: 209 cal., 11 g total fat (7 g sat. fat), 27 mg chol., 356 mg sodium, 25 g carbo., 2 g fiber, 4 g pro.
Daily Values: 8% vit. A, 32% vit. C, 5% calcium, 5% iron.
Exchange: 1 1/2 Starch 2 Fat

Cheesy Chipotle Potatoes:
Prepare as above, except stir 1/4 cup shredded smoked cheddar or Monterey Jack cheese (2 ounces) and 1 teaspoon finely chopped chipotle pepper in adobo sauce into potatoes before serving.

Per 3/4 cup: 215 cal., 11 g total fat (7 g sat. fat), 31 mg chol., 437 mg sodium, 24 g carbo., 2 g fiber, 7 g pro.
Daily Values: 7% vit. A, 30% vit. C, 13% calcium, 6% iron.
Exchange: 1 1/2 Starch 1/2 High Fat Meat 2 Fat
 

Bacon Wrapped Turkey

Yield: 8 Servings

Bacon Wrapped Turkey
Photo Source: BHG.com

Ingredients:

  • Turkey
  • 10 slices applewood-smoked bacon
  • 1 medium onion, finely chopped (1/2 cup)
  • 2 tablespoons finely snipped fresh sage or 2 teaspoons dried sage, finely crushed
  • One 12 pound fresh or frozen turkey, thawed if frozen
  • Kosher salt and ground black pepper
  • 2 sprigs fresh sage
  • 1 medium sweet onion, cut in wedges
  • Fresh sage leaves

Bacon and Onion Gravy

  • 2 cups turkey broth or reduced-sodium chicken broth
  • Butter, melted
  • 2 slices applewood-smoked bacon, chopped
  • 1/4 cup chopped onion
  • 1 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed
  • 2 teaspoons cider vinegar
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper

Directions:

Turkey

  1. Preheat oven to 325 degrees F. Finely chop 2 slices of the bacon. Stir together the finely chopped bacon, the finely chopped onion, and the finely snipped sage; set aside.
  2. Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Loosen the skin from the breast meat by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the opposite end of the turkey, separating the skin from the meat. Rub the bacon mixture underneath the skin over the entire breast, working toward the thighs as much as possible.
  3. Sprinkle inside of body cavity with kosher salt and pepper. Fill cavity with sage sprigs and sweet onion wedges. Pull neck skin to back and fasten with a small skewer. Tuck drumstick securely to tail, if available. If there is not a band of skin, tie drumsticks securely to the tail using 100% cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Sprinkle turkey with additional salt and pepper. Weave remaining 8 strips of bacon in a lattice pattern over the breast. Tuck additional sage leaves into the lattice. Insert an oven-going meat thermometer into center of inside thigh muscles. The thermometer should not touch bone. Cover loosely with foil.
  4. Roast for 2 3/4 hours. Remove foil. Roast for 15 to 45 minutes more or until thermometer reaches 175 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven. Cover turkey with foil; let stand for 15 minutes before carving.
  5. Transfer turkey to a cutting board. Remove and discard onion and sage from inside turkey. Carve turkey. Serve with Bacon and Onion Gravy.

Bacon and Onion Gravy

  1. Stir 1 cup broth into pan drippings from roasted turkey in roasting pan, scraping up any browned bits from bottom of pan. Pour drippings into a 2-cup glass measure. Skim and reserve fat from drippings. If necessary add enough melted butter to the reserved fat to make 1/4 cup. Add enough broth to the drippings in measuring cup to make 2 cups total liquid.
  2. In a large saucepan cook 2 slices bacon over medium heat until crisp-cooked. Use a slotted spoon to remove bacon from saucepan and drain on paper towels.
  3. Reserve 1 tablespoon bacon drippings in saucepan; add 1/4 cup chopped onion and 1 teaspoon sage to the mixture. Cook and stir about 2 minutes or until onion is tender. Carefully add vinegar to skillet and cook until evaporated.
  4. Add the 1/4 cup fat to the saucepan with the onion mixture. Stir in flour. Cook and stir over medium heat for 1 minute.
  5. Add drippings mixture all at once to flour mixture in saucepan, stirring until smooth. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more.
  6. Stir in crumbled bacon. Season to taste with salt and pepper.

From the Better Homes & Gardens Test Kitchen

Hattie’s comment was “this is the best skin ever.” It had a great bacon flavor.
The sage was subtle, but nice. Bacon/onion/sage combo seemed very Thanksgiving like.
I cooked a smaller bird and only made 2 cups gravy, but for this 14-to 16-pound size you would need more.
The gravy was tasty. One thing I had thought about was adding a little whipping cream to the gravy, so you could try that.
Bacon is hard to finely chop. Could say to freeze bacon in a single layer and then break the frozen bacon and add to food processor. . . .it might chop it up better. TK could try this.
I used Vander Rose Farms bacon.

Nutrition Facts (Bacon Wrapped Turkey)
Per serving: 557 kcal cal., 29 g fat (9 g sat. fat, 6 g polyunsaturated fat, 11 g monounsatured fat), 270 mg chol., 519 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 73 g pro.
Percent Daily Values are based on a 2,000 calorie diet
 

Best Oven-Barbecued Chicken

Yield: 6 Servings
Serving Size:  4 ounces chicken with two additional tablespoon sauce

Best Oven-Barbecued Chicken recipe from Better Homes & Gardens™
Photo Credit: BHG.com

Ingredients:

  • 4 pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks)
  • 2 tablespoons vegetable oil
  • 1/4 cup butter
  • 1 cup finely chopped onion (1 large)
  • 2 tablespoons kosher salt
  • 1 tablespoon minced garlic (6 cloves)
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 cups water
  • 1 cup cider vinegar
  • 1 cup packed dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 cup tomato paste
  • 1/4 cup molasses

Directions:

  1. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well.
  2. Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes.
  3. Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.
  4. Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts (Best Oven-Barbecued Chicken)
Per serving: 396 kcal cal., 14 g fat (4 g sat. fat, 4 g polyunsaturated fat, 4 g monounsatured fat), 158 mg chol., 1240 mg sodium, 27 g carb., 1 g fiber, 23 g sugar, 40 g pro.  Percent Daily Values are based on a 2,000 calorie diet
 

Eight-Layer Casserole Recipe from Better Homes & Gardens™

Yield: 8 Servings

Eight-layer casserole
Photo by BHG.com

Ingredients: 

  • 3 cups dried medium noodles (6 ounces)
  • 1 pound ground beef
  • Two 8 ounce can tomato sauce
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • One 8-ounce carton dairy sour cream
  • One 8-ounce package cream cheese, softened
  • 1/2 cup milk
  • 1/3 cup chopped onion (1 small)
  • One 10 ounce package frozen chopped spinach, cooked and well drained
  • 1 cup shredded cheddar cheese (4 ounces)

Directions:

  1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
  2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
  4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

From the Test Kitchen

Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Nutrition Facts (Eight-Layer Casserole)
Per serving: 472 kcal cal., 30 g fat (17 g sat. fat, 127 mg chol., 683 mg sodium, 25 g carb., 3 g fiber, 27 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Fudge

Pumpkin Fudge
Photo by Better Homes and Gardens©

Yield: 96 Servings

Ingredients:

  • 3 cups sugar
  • 3/4 cup butter
  • One 5-ounce can evaporated milk
  • 1/2 cup canned pumpkin
  • One 10-ounce package cinnamon-flavored pieces
  • One 7-ounce jar marshmallow creme
  • 3/4 cup chopped walnuts, toasted

Directions:

  1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
  2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)
  3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
  4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze.
Nutrition Facts (Pumpkin Fudge)
Per serving: 68 kcal cal., 3 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 4 mg chol., 14 mg sodium, 10 g carb., 9 g sugar
Percent Daily Values are based on a 2,000 calorie diet

Tombstone Sandwiches

Yield: 14 Servings, approximately 14 “tombstones”

Tipsy Tombstone Sandwiches
Photo by BH&G

Ingredients:

  • 2 cups diced cooked chicken
  • 1 cup diced celery (2 stalks)
  • 1/2 cup diced green apple
  • 3 slices bacon, crisp cooked, drained, and crumbled
  • 1/2 cup dairy sour cream
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper
  • 28 slices firm whole wheat and/or rye bread, trimmed into tombstone shapes
  • 1 8-ounce container whipped cream cheese
  • Finely chopped toasted pecans
  • Purple kale

Directions:

  1. In a large bowl, combine chicken, celery, apple, and bacon.
  2. In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken mixture; stir to coat. Season to taste with salt and pepper. Cover; chill for 2 to 24 hours.
  3. To make tombstone sandwiches, spread chicken salad on half of the bread tombstones. Top with remaining bread tombstones . Spread the edges of sandwiches with cream cheese and roll edges in pecans to coat. Use cream cheese to stick tombstones to plate. Add purple kale for a creepy ground cover.

Cowboy Beef – Slow Cooker Recipe from Better Homes & Gardens™

Cowboy Beef
Photo by BHG.com™

Yield: 6 Servings
Slow Cook: 10 to 12 hours (low) or 5 to 6 hours (high)

 

Ingredients:

  • 2 pound boneless beef chuck pot roast
  • 15 ounce can chili beans in chili gravy
  • 11 ounce can whole kernel corn with sweet peppers, drained
  • 10 ounce can diced tomatoes and green chiles, undrained
  • 1 teaspoons finely chopped canned chipotle pepper in adobo sauce

 

Directions:

  1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl combine chili beans in gravy, corn, tomatoes and chiles, and chipotle pepper. Pour mixture over meat.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Transfer meat to a cutting board. Slice meat; arrange in a shallow serving dish. Using a slotted spoon, spoon bean mixture over meat. Drizzle with enough of the cooking liquid to moisten.
Nutrition Facts (Cowboy Beef)
Per serving: 307 kcal cal., 7 g fat (2 g sat. fat, 89 mg chol., 655 mg sodium, 23 g carb., 5 g fiber, 37 g pro.
Percent Daily Values are based on a 2,000 calorie diet