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Bocadillos (Spanish-Style Sandwiches) From: Ricardo Cuisine's "What's the Difference Between Dry-Cured Ham & Cooked Ham" (4/9/2025) Notes from Ricardo Cuisine: Ham it up! Whether you enjoy it at the sugar shack or at Easter, ham is a springtime staple. It tastes great in a sandwich, in pasta, or on its own, sitting proudly at the centre of the table. We've compiled a number of recipes that showcase ham in different ways. People the world over have always consumed ham. Each country has its favourites: Italy has prosciutto, France has Bayonne ham & Spain has serrano ham. But what are their differences & similarities? Nutritionist Christina Blais explores the subject. DRY-CURED HAMS -- dry-cured such asprosciutto, speck, serrano & Bayonne -- are specialty products that are preserved through a salting & drying process. Once they've been salted & dried, their water content is so low that it won't allow bacteria to grow. The implications of this? There's no need for additives to preserve them; salt alone is enough. The price of dry-cured hams is high because they need to be dried for several months. WEDNESDAY: SPECK: This is simply raw prosciutto that's been smoked & peppered. SERRANO HAM: This ham of Spanish origin is made the same way as prosciutto, simply by salting & drying. The word "serrano" comes from sierra ("mountain"), given that the white pigs used to make this superb ham are raised in the Spanish mountains. Iberico ham, another raw ham from Spain, is made from black pigs. Prep Time: 15 minutes Makes 3 to 4 sandwiches Ingredients: 1 baguette, halved horizontally1 tomato, cut into wedges Olive oil 5.5 oz (150 g) thinly sliced Serrano ham 5.5 oz (150 g) Manchego cheese, thinly sliced Directions: 1. Rub the inside of the bread with the tomato wedges, crushing them on the crumb. Drizzle generously with olive oil. 2. Top with the ham & cheese. Close the sandwich. Cut into three or four sections.

Vietnamese Crepes (Bahn Xeo) From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (4/9/2025) Notes from All Recipes: These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather. WEDNESDAY: Bánh xèo (bahn SAY-oh) is a popular street snack in Vietnam. The name means "sizzling pancakes or crêpes" & refers to the sound the batter makes when it hits the hot skillet. Serve these shrimp-studded crêpes with lettuce, fresh mint & basil as well as "nuoc cham" dipping sauce. (Submitted by: foxyamf) Crowd-pleasing, quick-cooking shrimp are the star of this Vietnamese crepes recipe, which pays tribute to a popular street snack in south Vietnam. "The name means sound crepe & refers to the sound the batter makes when it hits the hot skillet. Serve with fresh herbs," suggests recipe creator foxyamf. Prep Time: 20 minutes Cook Time: 10 minutes Serves 4 Nutritional Info: high fiber, high protein (7 diabetic carbohydrate servings) (caution: high calorie, high fat, high saturated fat, high sodium, high carbohydrate) Nutrition per serving: calories 788, total fat 22 g (saturated fat 13 g), cholesterol 129 mg, sodium 1053 mg, carbohydrates 107 g (sugars 9 g, fiber 20 g), protein 45 g Ingredients Crepes: 1 cup (250 ml) rice flour1/2 teaspoon (2.5 ml) white sugar 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1 ml) ground turmeric 1 cup (250 ml) coconut milk 1/2 cup (125 ml) water Ingredients Filling: 2 tablespoons (30 ml) vegetable oil, divided, or as needed 2 tablespoons (30 ml) minced shallot 2 cloves garlic, minced, or more to taste 3/4 lb (340 g) fresh shrimp, peeled & deveined 2 tablespoons (30 ml) fish sauce, or more to taste salt to taste 1 lb (450 g) mung bean sprouts 4 lettuce leaves, or as needed Directions Crepes: 1. Make the crêpe batter: Mix the rice flour, sugar, salt & turmeric together in a large bowl. 2. Beat in the coconut milk until thick. Slowly beat in the water until it reaches the consistency of a thin crêpe batter. 3. Make the filling: Heat 1 1/2 tablespoons (22.5 ml) of oil in a large skillet over medium-high heat. 4. Add the shallot & garlic; cook & stir until fragrant but not browned; 1 to 2 minutes. 5. Add the shrimp; sauté until cooked through & opaque; 3 to 4 minutes. Season with fish sauce & salt. Transfer the filling to a bowl. 6. Preheat the oven to 200°F (95°C). 7. Wipe out the skillet & reheat over medium heat. Add the remaining 1/2 tablespoon (7.5 ml) oil. 8. Stir the crêpe batter & pour 1/2 cup (1125 ml) into the hot skillet, swirling to coat the bottom. 9. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. 10. Cook until the batter looks set & the edges start to brown; about 1 minute. Fold the crêpe over &v slide onto an oven-safe plate. 11. Place the crêpe in the preheated oven to keep warm. Repeat with the remaining batter, shrimp & bean sprouts. 12. Serve the crêpes with lettuce leaves. Break off pieces of crêpe && roll them up in lettuce to eat. VARIATIONS: 1. Pork bánh xèo: Substitute half of the shrimp with pork loin or pork belly cut in thin strips. Sauté the shallots & garlic first, add the pork & cook until no longer pink, then add the shrimp. 2. Vegetarian bánh xèo: Substitute shredded, fried tofu for the shrimp to make a vegetarian version. Add a variety of mushrooms to give it a meaty flavor. Use soy sauce instead of fish sauce. 3. Bánh xèo with eggs: Beat 4 to 5 eggs & pour a little over each crêpe after you add the batter to the skillet, but before you add the fillings. Cover the pan for about a minute to let the egg set, then continue with the filling ingredient

Easy Herbed Balsamic Chicken From: Taste of Home's "Healthy Dinner Ideas: Easy Recipes Ready in Minutes (4/9/2025) Notes from Taste of Home: Ready in a half hour or less, these healthy dinner recipes clock in at fewer than 550 calories per serving. WEDNESDAY: This healthy dinner recipe is for those with cramped kitchens & a grill outside. The chicken tastes refreshing & is best served with a big salad. Our kitchen is tiny & cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. (Recipe contributor Kelly Evans, Denton, Texas) Tangy, juicy & delicious balsamic chicken is what's for dinner. Balsamic chicken is the kind of dish that's near-impossible to get wrong. Juicy chicken breasts are marinated in flavorful balsamic vinegar, seasoned with a medley of fresh herbs, garlic & lemon zest, then grilled to perfection. You'll be wowed by how tasty this chicken turns out, especially considering how easy it is to make. Prep Time: 15 minutes Cook Time: 15 minutes Serves 6 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, high protein (1/3 diabetic carbohydrate serving) Diabetic Exchanges: 3 lean meat, 1 1/2 fat Nutrition per chicken thigh w/2 teaspoons (10 ml) sauce: calories 245, total fat 15 g (saturated fat 3 g), cholesterol 76 mg, sodium 358 mg, carbohydrates 6 g (sugars 5 g, fiber 0 g), protein 21 g Ingredients: 1/2 cup (125 ml) balsamic vinegar3 tablespoons (45 ml) extra virgin olive oil 1 tablespoon (15 ml) minced fresh basil 1 tablespoon (15 ml) minced fresh chives 2 teaspoons (10 ml) grated lemon zest 1 garlic clove, minced 3/4 teaspoon (3.5 ml) salt 1/4 teaspoon (1 ml) pepper 6 boneless skinless chicken thighs; 1 1/2 lbs (675 g) Directions: 1. Whisk together the balsamic vinegar, olive oil, basil, chives, lemon zest, garlic, salt & pepper. 2. In a bowl, toss the chicken with 1/3 cup (75 ml) of the vinegar mixture; let it stand for 10 minutes. 3. Grill the chicken, covered, over medium heat or broil 4 inches (10 cm) from the heat until a thermometer reads 170°F (77°C); 6-8 minutes per side. 4. Drizzle with the remaining vinegar mixture before serving.

Coconut Snack Cake From: ArcaMax Publishing's "America's Test Kitchen, by Amanda Luchtel" (4/9/2025) Notes from Amanda: This everyday cake boasts big flavor that will keep you coming back to snack! Coconut layer cake, a Southern favorite, is taken to a whole new level with our simple stir-together coconut snack cake using minimal equipment. We used the right combination of sweetened shredded coconut, cream of coconut, and coconut extract to make a cake that was layered with flavor -- and not fuss -- and hit all the right tropical notes. Mild sweetened shredded coconut offered a balanced coconutty base and texture to the cake. At the same time, just a bit of coconut extract boosted the coconut flavor without becoming too overwhelming. Cream of coconut -- a heavily sweetened, emulsified product used in desserts and cocktail mixes -- provided enough sweetness for this snack cake that no additional sugar was needed. We whipped up a cream cheese frosting in the food processor for a salty, tangy, sweet topping to our coconutty confection and then sprinkled more toasted coconut on top for a nutty, sweet crunch. Coconut Snack Cake Serves 9 Ingredients Coconut Cake: 1 1/2 cups (375 ml) all-purpose flour 1 1/2 teaspoons (7.5 ml) baking powder 3/4 teaspoon (3.5 ml) table salt 1 1/4 cups (310 ml) cream of coconut 1/2 cup (125 ml) whole milk 2 large eggs, lightly beaten 3 tablespoons (45 ml) unsalted butter, melted & cooled 1 1/2 teaspoons (7.5 ml) vanilla extract 1/2 teaspoon (2.5 ml) coconut extract 3/4 cup (180 ml) sweetened shredded coconut, toasted, divided Ingredients Cream Cheese Frosting: 8 ounces (227 g) cream cheese, cut into 8 pieces 1 cup (250 ml) powdered sugar 4 tablespoons (60 ml) unsalted butter, softened 1/4 teaspoon (1 ml) coconut extract 1/8 teaspoon (0.5 ml) table salt Directions Coconut Cake: 1. Adjust oven rack to middle position and heat oven to 325°F (190°C). Make foil sling for an 8 inch (20 cm) square baking pan by folding two long sheets of aluminum foil so each is 8 inches (20 cm) wide. Lay sheets of foil in, pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil. 2. Whisk flour, baking powder, and salt together in a large bowl; set aside. Whisk cream of coconut, milk, eggs, melted butter, vanilla, and coconut extract together in a second large bowl. Whisk coconut mixture into flour mixture until fully combined. Gently stir in 1/2 cup (125 ml) toasted coconut until evenly distributed. 3. Pour batter into the prepared pan. Bake until the toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Transfer pan to wire rack and let cake cool completely in pan on wire rack, about 1 1/2 hours. Using foil overhang, lift coconut cake out of pan and transfer to cutting board; discard foil. Directions Cream Cheese Frosting: 1. Process all ingredients in the food processor until smooth, about 30 seconds, scraping down sides of bowl with rubber spatula as needed. Directions to Finish: 1. Spread frosting evenly over the surface of the cake. Sprinkle frosting evenly with remaining 1/4 cup (60 ml) toasted coconut. Serve. (Frosted cake can be covered with plastic wrap and refrigerated for up to two days.) (For 25 years, home cooks have relied on America's Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands -- which includes Cook's Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels.)

Tomato, Olive & Prosciutto Toast From: Ricardo Cuisine's "What's the Difference Between Dry-Cured Ham & Cooked Ham" (4/8/2025) Notes from Ricardo Cuisine: Ham it up! Whether you enjoy it at the sugar shack or at Easter, ham is a springtime staple. It tastes great in a sandwich, in pasta, or on its own, sitting proudly at the centre of the table. We've compiled a number of recipes that showcase ham in different ways. People the world over have always consumed ham. Each country has its favourites: Italy has prosciutto, France has Bayonne ham & Spain has serrano ham. But what are their differences & similarities? Nutritionist Christina Blais explores the subject. DRY-CURED HAMS -- dry-cured such asprosciutto, speck, serrano & Bayonne -- are specialty products that are preserved through a salting & drying process. Once they've been salted & dried, their water content is so low that it won't allow bacteria to grow. The implications of this? There's no need for additives to preserve them; salt alone is enough. The price of dry-cured hams is high because they need to be dried for several months. PROSCIUTTO: Prosciutto (which simply means ham in Italian) is made from the entire pork leg. Generally, prosciutto crudo refers to this product, while prosciutto cotto refers to cooked ham. Depending on its origin, prosciutto has a mild & delicate flavour, with a gamy aftertaste. PREPARATION: Only certain pig breeds that are raised in specific regions of Italy are used to make prosciutto. Generally, the pig legs are salted without the addition of water, nitrites or other additives & are then hung to dry for several weeks. After this salting period, the leg ages according to traditional methods: about one month of aging per each kilo of the leg's weight at the start. Given that the average weight is 13 to 15 kg, the curing process can be over a year long. Italy has several protected designation of origin labels. On our side of the Atlantic, we're most familiar with Parma & San Daniele prosciutti. As their production methods & locations differ, there are subtle variations in their flavour, texture & colour. CANADIAN PROSCIUTTO: Even though prosciutto is of Italian origin, Canada also produces prosciutto-type hams. Some manufacturers even use the term San Daniele on their packaging as a marketing tool. So how can you tell if the prosciutto you're buying is Italian or Canadian? Be sure to look for "Product of Italy" on the label. Another clue is the price. Canadian-made products cost about half as much. That said, Canadian prosciutti are actually quite good, so don't hesitate to give them a try. TUESDAY: This recipe is inspired by pan con tomate, a Spanish tapas dish. On slices of toasted bread, add grated tomatoes with a mixture of olives & anchovies for a flavourful appetizer. Prep Time: 15 minutes Cook Time: 5 minutes Makes 4 to 6 appetizers Ingredients: 1/4 cup (10 g/60 ml) flat-leaf parsley leaves, finely chopped, plus more for serving3 tablespoons (45 ml) olive oil 1 tablespoon (15 ml) pitted black olives, chopped 3 anchovy fillets, chopped 1 lemon, quartered 1 very ripe, large tomato 2 teaspoons (10 ml) tomato paste 1 ciabatta baguette, halved horizontally (mini baguette format, 9 inches/23 cm long) 1 garlic clove, peeled 3 1/2 oz (100 g) thin slices prosciutto, torn Directions: 1. In a small bowl, combine the parsley & 1 tablespoon (15 ml) of the oil with the olives & anchovies. 2. Season with pepper & drizzle with the juice of 1 lemon wedge. Mix well. Set aside. 3. In a shallow dish, grate the tomato. Compost the skin. Drain as needed. 4. Add the tomato paste. Season with salt & pepper. Mix well. Set aside. 5. On a work surface, using a pastry brush, cover the inside of the baguette halves with the remaining oil. 6. In a large skillet over medium-high heat, toast the bread, cut-side down, pressing down lightly with a spatula until nicely browned & crispy, almost charred. 7. On a work surface, rub the toasted bread with the garlic clove. 8. Top with the tomato mixture. Garnish with the olive mixture & prosciutto pieces. Sprinkle wit

Pineapple & Apricot Skillet Chicken From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (4/8/2025) Notes from All Recipes: These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather. TUESDAY: Tender chicken is paired with tangy pineapples & sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous. (Submitted by: ALYSSAF1) Ahead of peaches, nectarines & plums, fresh apricots usher in the beginning of stone fruit season. Pair them with canned pineapple, orange zest, yellow & red bell pepper & a splash of dark rum, to give this chicken skillet dinner serious flavor. Enjoy over rice, quinoa, or couscous. Prep Time: 15 minutes Cook Time: 30 minutes Serves 4 Nutritional Info: Nutrition per serving: calories 375, total fat 10 g (saturated fat 3 g), cholesterol 80 mg, sodium 89 mg, carbohydrates 27 g (sugars 24 g, fiber 1 g), protein 27 g Ingredients: 2 fresh apricots, pitted & diced 1 - 8 oz (236 ml) can crushed pineapple, with juice 1 tablespoon (15 ml) olive oil 4 skinless, boneless chicken breast halves1 tablespoon (15 ml) lemon juice 1 tablespoon (15 ml) butter 1 teaspoon (5 ml) orange zest 1/2 cup (125 ml) dark rum 1/4 cup (60 ml) brown sugar 1 tablespoon (15 ml) onion powder 1/2 teaspoon (2.5 ml) ground ginger 1 pinch ground white pepper salt to taste 1 yellow bell pepper, chopped 1 red bell pepper, chopped Directions: 1. Place the pineapple & its juice & the apricots into a blender or food processor. Puree until smooth. 2. Heat the olive oil in a large skillet over medium heat. Place the chicken into the skillet & sprinkle with lemon juice. 3. Cook until lightly browned on both sides; about 10 minutes. 4. Stir the butter & orange zest into the skillet, then when the butter is melted, pour in the rum. 5. Carefully light with a match & let the mixture burn until the flame goes out. 6. Stir in the blended pineapple & apricot mixture, brown sugar, onion powder, ginger, salt & pepper. 7. Reduce the heat to low & simmer for 5 minutes. 8. Add the red & yellow bell peppers. Simmer until the peppers are hot, but still crisp. Remove from heat & serve.

Shrimp w/Orzo & Feta From: Taste of Home's "Healthy Dinner Ideas: Easy Recipes Ready in Minutes (4/8/2025) Notes from Taste of Home: Ready in a half hour or less, these healthy dinner recipes clock in at fewer than 550 calories per serving. TUESDAY: A good orzo recipe sticks with you forever & this one will easily claim a spot in your heart -- but mostly your stomach! The feta cheese really brings this dish together. Check out these heart-healthy suppers that will have both your heart & your taste buds thanking you. Tender, hearty & flavorful, this recipe is one of my favorites! Garlic & a splash of lemon add to the fresh taste & heart-healthy benefits of shrimp. (Recipe contributor Sarah Hummel, Moon Township, Pennsylvania) Shrimp with orzo & feta is light, fresh & ready in 30 minutes. With juicy tomatoes, garlic, lemon & fresh herbs, this Mediterranean-inspired meal is a must-make. Prep Time: 10 minutes Cook Time: 15 minutes Serves 4 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, high protein (2 2/3 diabetic carbohydrate servings) Diabetic Exchanges: 4 lean meat, 2 starch, fat Nutrition per 1 cup (250 ml) serving: calories 406, total fat 12 g (saturated fat 3 g), cholesterol 180 mg, sodium 307 mg, carbohydrates 40 g (sugars 2 g, fiber 9 g), protein 33 g Ingredients: 1 1/4 cups (310 ml) uncooked whole wheat orzo pasta2 tablespoons (30 ml) olive oil 2 garlic cloves, minced 2 medium tomatoes, chopped 2 tablespoons (30 ml) lemon juice 1 1/4 lbs (565 g) uncooked shrimp (26-30 per pound), peeled & deveined 2 tablespoons (30 ml) minced fresh cilantro 1/4 teaspoon (1 ml) pepper 1/2 cup (125 ml) crumbled feta cheese Directions: 1. Cook the orzo according to the package directions. 2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic; cook & stir for 1 minute. 3. Add the tomatoes & lemon juice. Bring to a boil. Stir in the shrimp. Reduce the heat. 4. Simmer, uncovered, until the shrimp turn pink; 4-5 minutes. Drain the orzo. 5. Add the orzo, cilantro & pepper to the shrimp mixture; heat through. Sprinkle with feta cheese.

Smoked Paprika Cod Wrapped in Prosciutto From: Ricardo Cuisine's "What's the Difference Between Dry-Cured Ham & Cooked Ham" (4/7/2025) Notes from Ricardo Cuisine: Ham it up! Whether you enjoy it at the sugar shack or at Easter, ham is a springtime staple. It tastes great in a sandwich, in pasta, or on its own, sitting proudly at the centre of the table. We've compiled a number of recipes that showcase ham in different ways. People the world over have always consumed ham. Each country has its favourites: Italy has prosciutto, France has Bayonne ham & Spain has serrano ham. But what are their differences & similarities? Nutritionist Christina Blais explores the subject. DRY-CURED HAMS -- dry-cured such asprosciutto, speck, serrano & Bayonne -- are specialty products that are preserved through a salting & drying process. Once they've been salted & dried, their water content is so low that it won't allow bacteria to grow. The implications of this? There's no need for additives to preserve them; salt alone is enough. The price of dry-cured hams is high because they need to be dried for several months. PROSCIUTTO: Prosciutto (which simply means ham in Italian) is made from the entire pork leg. Generally, prosciutto crudo refers to this product, while prosciutto cotto refers to cooked ham. Depending on its origin, prosciutto has a mild & delicate flavour, with a gamy aftertaste. PREPARATION: Only certain pig breeds that are raised in specific regions of Italy are used to make prosciutto. Generally, the pig legs are salted without the addition of water, nitrites or other additives & are then hung to dry for several weeks. After this salting period, the leg ages according to traditional methods: about one month of aging per each kilo of the leg's weight at the start. Given that the average weight is 13 to 15 kg, the curing process can be over a year long. Italy has several protected designation of origin labels. On our side of the Atlantic, we're most familiar with Parma & San Daniele prosciutti. As their production methods & locations differ, there are subtle variations in their flavour, texture & colour. CANADIAN PROSCIUTTO: Even though prosciutto is of Italian origin, Canada also produces prosciutto-type hams. Some manufacturers even use the term San Daniele on their packaging as a marketing tool. So how can you tell if the prosciutto you're buying is Italian or Canadian? Be sure to look for "Product of Italy" on the label. Another clue is the price. Canadian-made products cost about half as much. That said, Canadian prosciutti are actually quite good, so don't hesitate to give them a try. MONDAY: This recipe for cod wrapped in prosciutto is on the table in under 30 minutes. Prep Time: 20 minutes Cook Time: 8 minutes Serves 4 Ingredients: 2 tablespoons (30 ml) mayonnaise1 teaspoon (5 ml) harissa 1/2 teaspoon (2.5 ml) smoked paprika 1 1/2 lb (675 g) cod fillet, about 1 1/2 inches (4 cm) thick, cut into four 6 oz (170 g) pieces 8 slices of prosciutto 1 tablespoon (15 ml) olive oil Directions: 1. In a small bowl, combine the mayonnaise, harissa & paprika. 2. Using a pastry brush, generously cover the pieces of cod with the mayonnaise mixture. 3. On a work surface, lay out two slices of prosciutto vertically, letting them overlap slightly so they are roughly the same thickness as one piece of cod. 4. Place a piece of cod horizontally along the bottom third of the prosciutto slices. 5. Roll the fish up in the prosciutto. Repeat with the remaining prosciutto & cod. 6. In a large non-stick skillet over medium heat, place the fish rolls in the oil, seam side down. 7. Cook for 8 to 10 minutes or until the prosciutto is crispy on all sides. 8. Off the heat, let the fish rest in the pan to continue cooking in the residual heat until the desired doneness is reached. 9. Serve with Zucchini & Tomato Concassé (recipe follows) & if desired, mashed potatoes & vegetables. Zucchini & Tomato Concassé From: Ricardo Cuisine Note from Ricardo Cuisine: This chunky concassé tastes great with chicken or fish. Prep Time: 20 minutes Marinating Time: 1 ho

Spaghetti & Meatball Skillet Supper From: Taste of Home's "Healthy Dinner Ideas: Easy Recipes Ready in Minutes (4/7/2025) Notes from Taste of Home: Ready in a half hour or less, these healthy dinner recipes clock in at fewer than 550 calories per serving. MONDAY: This weeknight dinner has all the works. The beans & artichokes are a great way to sneak in veggies, especially if you have little ones. I developed this one-skillet spaghetti & meatball dish to cut down on cooking time on busy nights. The beans, artichokes & tomatoes bump up the nutrition factor, while the lemon & parsley make it pop with brightness. (Recipe contributor Roxanne Chan, Albany, California) Prep Time: 10 minutes Cook Time: 20 minutes Serves 6 Nutritional Info: low calorie, low fat, low carbohydrate, high protein (2 1/2 diabetic carbohydrate servings) (caution: high sodium) Nutrition per 1 1/3 cup (325 ml) serving: calories 330, total fat 10 g (saturated fat 2 g), cholesterol 43 mg, sodium 1051 mg, carbohydrates 38 g (sugars 5 g, fiber 6 g), protein 20 g Ingredients: 1 tablespoon (15 ml) olive oil12 oz (340 g) frozen fully cooked Italian turkey meatballs 1 - 28 oz (828 ml) can whole tomatoes, undrained, broken up 1 - 15 oz (443 ml) can cannellini beans, rinsed & drained 1 - 14 oz (414 ml) can water-packed quartered artichoke hearts, drained 1/2 teaspoon (2.5 ml) Italian seasoning 1 - 14 1/2 oz (428 ml) can reduced-sodium chicken broth 4 ounces uncooked spaghetti, broken into 2-inch pieces; about 1 1/3 cups (325 ml) 1/4 cup (660 ml) chopped fresh parsley 1 tablespoon (15 ml) lemon juice Grated Parmesan cheese Directions: 1. In a large skillet, heat the oil over medium heat; add the meatballs & cook until browned slightly, turning occasionally.2. Add the tomatoes, beans, artichoke hearts, Italian seasoning & broth; bring to a boil. 3. Stir in the spaghetti; return to a boil. Reduce the heat; simmer, covered, until the spaghetti is tender; 10-12 minutes, stirring occasionally. 4. Stir in the parsley & lemon juice. Serve with cheese.

Spaghetti & Meatball Skillet Supper From: Taste of Home's "Healthy Dinner Ideas: Easy Recipes Ready in Minutes (4/7/2025) Notes from Taste of Home: Ready in a half hour or less, these healthy dinner recipes clock in at fewer than 550 calories per serving. MONDAY: This weeknight dinner has all the works. The beans & artichokes are a great way to sneak in veggies, especially if you have little ones. I developed this one-skillet spaghetti & meatball dish to cut down on cooking time on busy nights. The beans, artichokes & tomatoes bump up the nutrition factor, while the lemon & parsley make it pop with brightness. (Recipe contributor Roxanne Chan, Albany, California) Prep Time: 10 minutes Cook Time: 20 minutes Serves 6 Nutritional Info: low calorie, low fat, low carbohydrate, high protein (2 1/2 diabetic carbohydrate servings) (caution: high sodium) Nutrition per 1 1/3 cup (325 ml) serving: calories 330, total fat 10 g (saturated fat 2 g), cholesterol 43 mg, sodium 1051 mg, carbohydrates 38 g (sugars 5 g, fiber 6 g), protein 20 g Ingredients: 1 tablespoon (15 ml) olive oil12 oz (340 g) frozen fully cooked Italian turkey meatballs 1 - 28 oz (828 ml) can whole tomatoes, undrained, broken up 1 - 15 oz (443 ml) can cannellini beans, rinsed & drained 1 - 14 oz (414 ml) can water-packed quartered artichoke hearts, drained 1/2 teaspoon (2.5 ml) Italian seasoning 1 - 14 1/2 oz (428 ml) can reduced-sodium chicken broth 4 ounces uncooked spaghetti, broken into 2-inch pieces; about 1 1/3 cups (325 ml) 1/4 cup (660 ml) chopped fresh parsley 1 tablespoon (15 ml) lemon juice Grated Parmesan cheese Directions: 1. In a large skillet, heat the oil over medium heat; add the meatballs & cook until browned slightly, turning occasionally.2. Add the tomatoes, beans, artichoke hearts, Italian seasoning & broth; bring to a boil. 3. Stir in the spaghetti; return to a boil. Reduce the heat; simmer, covered, until the spaghetti is tender; 10-12 minutes, stirring occasionally. 4. Stir in the parsley & lemon juice. Serve with cheese.

Barley Stew w/Saffron From: Ricardo Cuisine's "Healthy & Comforting Dinner Ideas" (4/5/2025) Notes from Ricardo Cuisine: The yearning for comfort & the desire to eat well increase as temperatures drop. This week's recipes are perfect to find that winter balance while bringing healthy choices to the table. SUNDAY: Pearl barley is the key ingredient in this tasty meatless stew that also includes chickpeas, cherry tomatoes & peas. In addition to paprika, saffron adds richness & distinctive flavour to the dish. Prep Time: 15 minutes Cook Time: 1 hour Serves 4 Nutritional Info: low calorie, low fat, low sodium, high fibre, high protein (5 1/5 diabetic carbohydrate servings) (caution: high carbohydrate) Nutrition (per serving with no-salt added homemade or commercial broth): calories 464, total fat 7 g (saturated fat 1 g), sodium 385 mg, carbohydrates 82 g, fibre 16 g, protein 19 g Ingredients: 1 onion, chopped 1 yellow bell pepper, seeded diced 1 garlic clove, chopped 1 tablespoon (15 ml) olive oil 1 teaspoon (5 ml) smoked paprika pinch saffron 1 cup (250 ml) pearl barley 1 - 19 oz (540 ml) can chickpeas, rinsed & drained 5 cups (1.25 L) chicken broth 2 cups (500 ml) red or yellow cherry tomatoes, halved 1 cup (250 ml) frozen peas, thawed salt & pepper to taste Directions: 1. In a saucepan, soften the onion, bell pepper & garlic in the oil with the paprika & saffron. Season to taste with salt & pepper. 2. Add the barley, chickpeas & broth. Bring to a boil. 3. Cover & simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed & the barley is tender. 4. Add the tomatoes & peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasonings as desired. NOTE FROM RICARDO: If desired, serve the barley stew with pan-fried or steamed salmon steaks, grilled scallops or grilled skinless chicken breast. Shrimp goes very well with this dish, but they are less advised for people who have high cholesterol.

Chicken, Asparagus & Mushroom Skillet From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (4/6/2025) Notes from All Recipes: These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather. SUNDAY: This chicken with asparagus & mushroom dish is sautéed in a garlic & olive oil base. You can add more mushrooms if desired. Serve with rice or pasta -- and a glass of white wine. (Submitted by: Paula Stotts) Of course, no spring skillet recipe round-up would be complete without a fresh asparagus recipe! This oh-so-easy entree features dried herbs, fresh mushrooms & just a splash of white wine. Turbos Mom raves, "Five stars, ten if I could! Didn't change a single thing." Prep Time: 15 minutes Cook Time: 20 minutes Serves 2 Nutritional Info: low sodium, low carbohydrate, high protein (1/2 diabetic carbohydrate servings) (caution: high calorie, high fat, high saturated fat) Nutrition per serving: calories 430, total fat 34 g (saturated fat 14 g), cholesterol 107 mg, sodium 491 mg, carbohydrates 7 g (sugars 3 g, fiber 3 g), protein 27 g Ingredients: 3 tablespoons (45 ml) butter 2 tablespoons (30 ml) olive oil 1 1/2 cloves garlic, minced 1 1/2 teaspoons (7.5 ml) lemon juice 1 1/2 teaspoons (7.5 ml) white cooking wine 1/2 teaspoon (2.5 ml) dried parsley 1/2 teaspoon (2.5 ml) dried basil 1/4 teaspoon (1 ml) salt 1/8 teaspoon (0.5 ml) dried oregano 2 medium skinless, boneless chicken breast halves, sliced 1/2 lb (225 g) fresh asparagus, trimmed & cut into thirds 1 cup (250 ml) sliced fresh mushrooms Directions: 1. Gather together all your ingredients, so you are ready to begin. 2. Melt the butter & olive oil in a skillet over medium-high heat. 3. Stir the garlic, lemon juice, wine, parsley, basil, salt & oregano, and oregano into the hot butter-oil mixture. 4. Add the chicken; cook & stir until the chicken is browned; about 3 minutes. 5. Flip, reduce the heat to medium & cook, stirring occasionally, until the chicken is no longer pink inside; about 10 more minutes. 6. An instant-read thermometer inserted into the center of the chicken should read at least 165°F (74°C). 7. Add the asparagus; cook & stir until the asparagus is bright green & starting to become tender; about 3 minutes. 8. Stir in the mushrooms & cook until they release their juices; about 3 more minutes. 9. Serve hot over rice or pasta. Enjoy! EDITOR'S NOTE: The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.

Hot Fruit & Sausage From: Taste of Home's "Sweet & Savory Breakfast Ideas Without Eggs" (4/6/2025) Notes from Taste of Home: Kick the carton to the curb & try these breakfast ideas without eggs! Here you'll find sweet & savory breakfast options that are completely egg-free. SUNDAY: From the Recipe Creator: Pineapple, brown sugar & cinnamon make plain pork sausage links extra tasty. And the banana slices really complement the sausage. This dish makes any breakfast special. (Marian Peterson, Wisconsin Rapids, Wisconsin) Don't knock it 'till you try it! This combo works in the same way that maple syrup tastes excellent on sausages. Plus, it's a great way to get a serving of both fruit & protein in as soon as the day starts. Prep Time: 10 minutes Serves 6 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate (1 diabetic carbohydrate serving) Nutrition per serving: calories 261, total fat 18 g (saturated fat 6 g), cholesterol 47 mg, sodium 736 mg, carbohydrates 14 g (sugars 12 g, fiber 1 g), protein 11 g Ingredients: 1 - 12 oz (340 g) package uncooked pork sausage links3/4 cup (180 ml) pineapple tidbits 2 tablespoons (30 ml) brown sugar Pinch ground cinnamon 1 medium firm banana, sliced Directions: 1. In a large cast-iron or other heavy skillet, cook the sausage according to package directions; drain. 2. Add the pineapple, brown sugar & cinnamon; heat through. Stir in the banana just before serving.

Haddock, Tomato & Green Bean Casserole From: Ricardo Cuisine's "Healthy & Comforting Dinner Ideas" (4/5/2025) Notes from Ricardo Cuisine: The yearning for comfort & the desire to eat well increase as temperatures drop. This week's recipes are perfect to find that winter balance while bringing healthy choices to the table. SATURDAY: Fish, legumes & vegetables are this recipe's basic ingredients, which are classified in the healthy-choice category. Cook everything in one dish along with spices to add flavour & enjoyment to every bite. Prep Time: 20 minutes Cook Time: 40 minutes Serves 4 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, high protein (3 diabetic carbohydrate servings) Nutrition per serving with no-salt added commercial broth: calories 455, total fat 11 g (saturated fat 2 g), sodium 680 mg, carbohydrates 47 g, fibre 10 g, protein 45 g Ingredients: 1 onion, thinly sliced1 yellow bell pepper, seeded & diced 2 cloves garlic, finely chopped 2 tablespoons (30 ml) olive oil 1 teaspoon (5 ml) ground coriander 1 teaspoon (5 ml) tsp curry powder 1 teaspoon (5 ml) ground cumin 1 teaspoon (5 ml) harissa paste 1 - 19 oz (540 ml) can chickpeas, rinsed & drained 1 - 14 oz (398 ml) can diced tomatoes 1 lb (454 g) green beans, cut into 3/4 inch (2 cm) pieces (about 5 cups/1.5 L) 2 cups (500 ml) low-sodium chicken or vegetable broth (see note) 1 1/2 lb (675 g) skinless haddock fillets Salt & pepper to taste Directions: 1. In a large skillet over medium heat, soften the onion, bell pepper & garlic in the oil. 2. Add the spices & harissa. Cook for 1 minute, stirring regularly. Add the chickpeas, tomatoes, beans & chicken broth. 3. Bring to a boil. Cover & simmer over low heat for about 20 minutes or until the beans are tender. Season to taste with salt & pepper. 4. Add the fish. Cover & continue cooking for 4 to 5 minutes, or until the fish is thoroughly cooked & flakes easily with a fork. NOTE FROM RICARDO: Because this dish gets most of its flavour from the blend of spices, extra salt is not needed.

Singapore Noodle Curry Shrimp From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (4/5/2025) Notes from All Recipes: These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather. SATURDAY: This Singapore noodle shrimp curry is made in one skillet for a delicious dinner! (Submitted by: Martotella) Featuring quick-cooking shrimp & rice noodles, this is one of the fastest & freshest spring pasta recipes out there. Fresh ginger, green onions & red bell pepper deliver on the fresh front & feel free to use fresh spring peas instead of frozen if you can find them. Both taste amazing here, especially once coated in the umami-rich oyster sauce, soy sauce & chicken broth sauce. Prep Time: 15 minutes Cook Time: 10 minutes Serves 6 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, good protein (1 2/3 diabetic carbohydrate servings) Nutrition per serving: calories 231, total fat 8 g (saturated fat 1 g), cholesterol 111 mg, sodium 491 mg, carbohydrates 25 g (sugars 4 g, fiber 3 g), protein 15 g Ingredients: 2/3 cup (150 ml) chicken broth 1 tablespoon (15 ml) oyster sauce 1 1/2 tablespoons (22.5 ml) soy sauce 1 1/2 teaspoons (7.5 ml) white sugar 3 tablespoons (45 ml) peanut oil/ 1 1/2 teaspoons (7.5 ml) curry powder 1 clove garlic, minced 1 teaspoon (5 ml) minced fresh ginger root 1 small red bell pepper, diced 1 small red onion, chopped 4 green onions, chopped into 1 inch (2.5 cm) pieces 1 - 12 oz (340 g) package frozen cooked cocktail shrimp 1 1/2 cups (375 ml) frozen baby peas 1/2 - 8 oz (227 g) package rice noodles, broken into 3 inch (3.5 cm) pieces & soaked Directions: 1. Combine the chicken broth, oyster sauce, soy sauce & sugar in a small bowl; set aside. 2. In a large skillet, heat the oil over medium-high heat. Add the curry powder, garlic & ginger; stir-fry for 10 seconds. 3. Add the red peppers, onions & scallions; stir-fry for 3 to 5 minutes. Stir in the chicken broth mixture & bring to a boil over high heat. 4. Add the shrimp & peas. Cook until hot. Add the noodles & cook until the dish is heated thoroughly. Serve immediately.

Upside-Down Bacon Pancake From: Taste of Home's "Sweet & Savory Breakfast Ideas Without Eggs" (4/5/2025) Notes from Taste of Home: Kick the carton to the curb & try these breakfast ideas without eggs! Here you'll find sweet & savory breakfast options that are completely egg-free. SATURDAY: From the Recipe Creator: Make a big impression when you present one family-sized bacon pancake. The brown sugar adds sweetness that complements the salty bacon. If you can fit more bacon in the skillet & want to add more, go for it! (Mindie Hilton, Susanville, California) These giant pancakes are becoming very trendy at brunch spots in my area. I love the savory twist of bacon that pairs perfectly with the brown sugar coating. Prep Time: 10 minutes Cook Time: 20 minutes Serves 6 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate (2 2/3 diabetic carbohydrate servings) Nutrition per piece (calculated without syrup & butter): calories 265, total fat 9 g (saturated fat 3 g), cholesterol 12 mg, sodium 802 mg, carbohydrates 41 g (sugars 13 g, fiber 1 g), protein 6 g Ingredients: 6 bacon strips, coarsely chopped1/4 cup (60 ml) packed brown sugar 2 cups (500 ml) complete buttermilk pancake mix 1 1/2 cups (375 ml) water Optional: Maple syrup & butter Directions: 1. In a large cast-iron or other ovenproof skillet, cook the bacon over medium heat until crisp. 2. Remove the bacon to paper towels with a slotted spoon. Remove the pan drippings; reserving 2 tablespoons (30 ml) in the pan. 4. Return the bacon to the pan; sprinkle the bacon with brown sugar. 5. In a small bowl, combine the pancake mix & water just until moistened. Pour into the pan. 6. Bake at 350°F (180°C) until a toothpick inserted in the center comes out clean; 18-20 minutes. 7. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with maple syrup & butter if desired.

One-Pot-Meal Spicy Lentil & Beef Soup From: Ricardo Cuisine's "Healthy & Comforting Dinner Ideas" (4/4/2025) Notes from Ricardo Cuisine: The yearning for comfort & the desire to eat well increase as temperatures drop. This week's recipes are perfect to find that winter balance while bringing healthy choices to the table. FRIDAY: What could be more satisfying than a generous meal-soup to share with the family? This spicy recipe, which combines cubed roast beef & legumes, is perfect for warming you up in the depths of winter. Prep Time: 20 minutes Cook Time: 1 hour Serves 4 Freezes well Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, high protein (3 diabetic carbohydrate servings) Nutrition per serving with no-salt added homemade or commercial broth: calories 480, total fat 14 g (saturated fat 3 g), sodium 227 mg, carbohydrates 43 g, fibre 8 g, protein 44 g Ingredients: 1 large onion, thinly sliced3 /4 lb (350 g) white button mushrooms, sliced 1/4 teaspoon (1 ml) crushed red pepper flakes, or to taste 2 tablespoons (30 ml) olive oil 3 cloves garlic, peeled and thinly sliced 8 cups (2 L) beef broth 1 cup (250 ml) green lentils 1 star anise 2 cups (500 ml) cooked roast beef, cubed or diced 1 tomato, seeded & diced 1/2 cup (125 ml) parsley, chopped Salt & pepper to taste Directions: 1. In a large pot, brown the onion & mushrooms with the pepper flakes in the oil. Season to taste with salt & pepper. 2. Add the garlic & cook for 1 minute. Add the broth, lentils & anise pod. 3. Bring to a boil, cover & simmer for about 45 minutes or until the lentils are tender. 4. Add the meat, tomato & parsley. Heat through & adjust the seasoning as desired. NOTE FROM RICARDO: You can cook this soup in advance. Freezes well.

Romantic Chicken w/Artichokes & Mushrooms From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (4/4/2025) Notes from All Recipes: These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather. FRIDAY: Easy, moist, flavorful & aromatic -- white wine, artichokes & mushrooms make this chicken dish the way to any man's heart! Delicious served with buttered noodles & fresh greens. (Submitted by: Caity - O) Scented by briny capers & infused with citrusy white wine (try a sauvignon blanc), this artichoke, mushroom & chicken dinner offers a delightful taste of the Mediterranean. If you can find fresh artichokes, feel free to trade them in for canned. Either way, you'll get some spring vibes from this easy chicken entree. Prep Time: 10 minutes Cook Time: 35 minutes Serves 4 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, high protein (2/3 diabetic carbohydrate serving) Nutrition per serving: calories 312, total fat 16 g (saturated fat 3 g), cholesterol 75 mg, sodium 426 mg, carbohydrates 10 g (sugars 1 g, fiber 4 g), protein 25 g Ingredients: 4 skinless, boneless chicken breast halves salt & pepper to taste 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) butter 1 - 14 oz (414 ml) can marinated quartered artichoke hearts, drained, liquid reserved 1 cup (250 ml) sliced fresh mushrooms 1 cup (250 ml) white wine 1 tablespoon (15) capers Directions: 1. Season the chicken with salt & pepper to taste. 2. Heat the oil & butter in a large skillet over medium heat. Brown the chicken in the oil & butter for 5 to 7 minutes per side. 3. Remove the chicken from the skillet. Set aside. 4. Place the artichoke hearts & mushrooms in the skillet. Saute them until the mushrooms are brown & tender. 5. Return the chicken to the skillet & pour in the reserved artichoke liquid & wine. 6. Reduce the heat to low & simmer for about 10 to 15 minutes, until the chicken is no longer pink & the juices run clear. 7. Stir in the capers & simmer for another 5 minutes. Remove from the heat & serve immediately.

Blueberry Cornmeal Pancakes From: Taste of Home's "Sweet & Savory Breakfast Ideas Without Eggs" (4/4/2025) Notes from Taste of Home: Kick the carton to the curb & try these breakfast ideas without eggs! Here you'll find sweet & savory breakfast options that are completely egg-free. FRIDAY: From the Recipe Creator: These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. (Carolyn Eskew, Dayton, Ohio) One package of cornbread mix is plussed up with blueberries & canned corn. Sweet corn might seem like a strange addition, but it works in these eggless pancakes. Prep Time: 10 minutes Cook Time: 20 minutes Makes 10 pancakes Nutritional Info: low calorie, low fat, low sodium, low carbohydrate (2 2/3 diabetic carbohydrate servings) Nutrition per 2 pancake serving: calories 251, total fat 7 g (saturated fat 2 g), cholesterol 39 mg, sodium 454 mg, carbohydrates 41 g (sugars 14 g, fiber 4 g), protein 6 g Ingredients: 1 - 8 1/2 oz (241 g) package cornbread/muffin mix1 cup (250 ml) fresh or frozen blueberries 1/3 cup (75 ml) canned white or shoepeg corn Maple syrup Directions: 1. In a large bowl, prepare the muffin mix according to the package directions. Gently stir in the blueberries & corn. 2. Lightly grease a griddle; warm over medium heat. Pour the batter by 1/4 cupfuls onto the griddle; flatten them slightly. 3. Cook the pancakes until the bottoms are golden brown. Turn & cook until the second sides are golden brown. 4. Serve with syrup.