Nonstick Skillets - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/nonstick-skillet/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 14 Mar 2025 14:13:08 +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 Nonstick Skillets - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/nonstick-skillet/ 32 32 Chicken Fajita Casserole https://www.tasteofhome.com/recipes/chicken-fajita-casserole/ Fri, 14 Mar 2025 14:13:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081795

Ingredients

  • 1 tablespoon olive oil
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 medium onion, chopped
  • 1-1/2 cups uncooked instant rice
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons fajita seasoning mix
  • 2 cups cubed cooked chicken breast
  • 1 cup sour cream
  • 2 cups shredded Mexican cheese blend, divided
  • Optional: Guacamole and tortilla chips
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large oven-safe skillet, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Stir in rice, diced tomatoes, broth and fajita seasoning. Simmer on low until rice is tender, 5-7 minutes. Stir in chicken, sour cream and 1 cup of cheese.
  2. Cover; bake for 15 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake until cheese is bubbly and golden brown, 10-12 minutes. Serve with guacamole and tortilla chips, if desired.

Nutrition Facts

1 serving: 447 calories, 24g fat (11g saturated fat), 97mg cholesterol, 1086mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 26g protein.

]]> BLTs https://www.tasteofhome.com/recipes/blts/ Mon, 10 Mar 2025 15:53:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090376

Ingredients

  • 8 bacon strips
  • 8 slices white bread, toasted
  • 1/3 cup mayonnaise
  • 2 medium tomatoes, sliced 1/2-in. thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large lettuce leaves
Text Ingredients

Directions

  1. Heat a large skillet to medium. Add bacon strips; cook 3-4 minutes per side or until crispy. Remove to a paper towel-lined plate; set aside to slightly cool.
  2. Spread mayonnaise on one side of each slice of bread. Line bacon and tomatoes on half of the slices; sprinkle with salt and pepper. Top with lettuce leaves. Place other half of bread slices, mayonnaise side down, to make a sandwich. Serve immediately.

Nutrition Facts

1 sandwich: 371 calories, 22g fat (4g saturated fat), 23mg cholesterol, 826mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 12g protein.

]]> Sourdough Pancakes https://www.tasteofhome.com/recipes/sourdough-pancakes/ Wed, 05 Mar 2025 17:53:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084127

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sourdough discard
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 2 tablespoons butter, melted
  • Maple syrup
Text Ingredients

Directions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another large bowl, whisk together sourdough discard, milk, egg and melted butter until combined. Add wet ingredients to dry ingredients; stir together until just incorporated. Let sit 15 minutes.
  2. Preheat griddle over medium heat. 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. Serve with maple syrup, if desired.

Nutrition Facts

3 pancakes: 239 calories, 8g fat (5g saturated fat), 67mg cholesterol, 638mg sodium, 34g carbohydrate (9g sugars, 1g fiber), 7g protein.

]]> Over-Easy Eggs https://www.tasteofhome.com/recipes/over-easy-eggs/ Fri, 28 Feb 2025 14:01:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2086457 Taste Recipes.]]>

Ingredients

  • 1 tablespoon butter
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Heat butter in a large skillet over medium heat. Crack eggs into the skillet; season with salt and pepper. Cook 2-3 minutes or until whites are set. Flip; cook 30-60 seconds or until whites are fully set and yolks are still runny. Serve hot.

Nutrition Facts

1 egg: 97 calories, 8g fat (3g saturated fat), 194mg cholesterol, 241mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.

]]> Denver Omelet https://www.tasteofhome.com/recipes/denver-omelet/ Sat, 15 Feb 2025 06:55:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084684

Ingredients

  • 8 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon smoked paprika, optional
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/2 finely cup chopped green pepper
  • 1/2 cup diced fully cooked ham
  • 1 cup shredded cheddar cheese
Text Ingredients

Directions

  1. In a small bowl, whisk together eggs, salt, pepper and smoked paprika, if desired. Set aside.
  2. Heat butter in a large skillet to medium heat. Add onion, pepper and ham; cook 2-3 minutes or until vegetables are slightly soft. Transfer mixture to a bowl.
  3. Working in batches, coat skillet with cooking spray. Add 1/4 of the egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/4 of the vegetable mixture on one half of the omelet; sprinkle with 1/4 cup cheese; fold other side over filling. Let cook 30-60 seconds or until cheese has melted. Slide omelet onto a plate. Repeat.

Nutrition Facts

1 omelet: 342 calories, 25g fat (12g saturated fat), 426mg cholesterol, 880mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein.

]]> Grape-Nuts Pudding https://www.tasteofhome.com/recipes/grape-nuts-pudding/ Sat, 15 Feb 2025 06:52:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115273

Ingredients

  • 1 cup Grape-Nuts
  • 3 cups whole milk
  • 3 large eggs, room temperature, lightly beaten
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Pinch ground nutmeg
Text Ingredients

Directions

  1. Preheat oven to 350°. Lightly grease an 8-in. square baking dish.
  2. Heat a small nonstick skillet over medium heat; add Grape-Nuts. Stirring constantly, toast Grape-Nuts 3-4 minutes, just until fragrant and beginning to turn deep brown. Transfer to a bowl or plate to cool.
  3. Pour milk, eggs, brown sugar, maple syrup, vanilla extract, cinnamon and salt into a large mixing bowl. Whisk together until thoroughly combined; whisk in toasted Grape-Nuts. Pour mixture into the prepared baking dish. Dust the top with ground nutmeg.
  4. Create a water bath by placing the pudding dish inside a large roasting pan or baking dish. Set the pans on the center rack in the preheated oven. Carefully pour hot water (from the tap or heated in a tea kettle) into the roasting pan until it comes about three-quarters of the way up the outside of the pudding dish.
  5. Bake pudding, uncovered, 45-50 minutes or until pudding is set with just a slight wobble in the center and a toothpick inserted in the center of the pudding comes out clean. Carefully lift the pan of pudding out of the water bath; transfer it to a wire rack.
  6. Allow pudding to cool for about 15 minutes; slice and serve. Alternatively, let it cool completely; refrigerate at least 1 hour to serve cold.

Nutrition Facts

1 serving: 194 calories, 4g fat (2g saturated fat), 70mg cholesterol, 254mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 6g protein.

]]> Huevos Rancheros https://www.tasteofhome.com/recipes/huevos-rancheros-2/ Tue, 11 Feb 2025 14:12:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082235

Ingredients

  • 2 teaspoons canola oil
  • 8 corn tortillas (6 inches)
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons water
  • 8 large eggs
  • 2 medium ripe avocado, peeled, sliced
  • 1/2 cup salsa
  • 1/2 cup pico de gallo
  • 3 tablespoons chopped fresh cilantro
Text Ingredients

Directions

  1. Heat oil in a large skillet over medium-high heat. Add corn tortillas; fry 30-60 seconds per side or until crispy. Set aside.
  2. To the same skillet, add onion; cook until tender, 3-4 minutes. Stir in garlic, chili powder, 1/2 teaspoon salt, cumin and 1/8 teaspoon pepper; cook one minute longer. Add black beans and water; simmer until thickened, about 3-4 minutes. Remove to a bowl; use the back of a fork to smash black beans.
  3. Reduce skillet heat to medium; coat with cooking spray. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle cooked eggs with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  4. Spread black beans on fried tortillas; top with one cooked egg and slices of avocado. Top with salsa, pico de gallo and cilantro.

Nutrition Facts

1 tostada: 244 calories, 12g fat (2g saturated fat), 186mg cholesterol, 478mg sodium, 24g carbohydrate (2g sugars, 6g fiber), 11g protein.

]]> Slow-Cooker Chicken Stew https://www.tasteofhome.com/recipes/slow-cooker-chicken-stew-2/ Mon, 10 Feb 2025 06:55:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2097991

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, cubed
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 medium carrots, thinly sliced
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup whole milk
  • 1/4 cup cornstarch
  • 1 cup frozen peas
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium heat. Add chicken thighs; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, 2-3 minutes per side. Transfer to a 4- or 5-quart slow cooker.
  2. To the same skillet, add carrots, onion, celery and garlic; cook until tender, 3-4 minutes; add to the slow cooker.
  3. Add potatoes, parsley, rosemary, thyme and remaining 1 teaspoon salt and 1/4 teaspoon pepper to slow cooker. Pour broth over top; gently stir.
  4. Cook, covered, on low until chicken is cooked through and vegetables are tender, 4-5 hours or on high, 2-3 hours.
  5. In a small bowl, whisk milk and cornstarch until smooth; stir into stew. Add in peas. Cook, covered, until sauce is thickened, about 30 minutes.

Nutrition Facts

1-1/3 cup: 281 calories, 9g fat (2g saturated fat), 52mg cholesterol, 989mg sodium, 31g carbohydrate (6g sugars, 4g fiber), 19g protein.

]]> Philly Cheesesteak Dip https://www.tasteofhome.com/recipes/philly-cheesesteak-dip/ Wed, 05 Feb 2025 18:59:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111677

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes, optional
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 12 slices provolone cheese, divided
  • 1 tablespoon olive oil
  • 1 pound shaved beef ribeye steaks
  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • For serving: sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites
Text Ingredients

Directions

  1. Preheat oven to 375°. Grease a 9-inch pie plate; set aside.
  2. In a large bowl, combine cream cheese, sour cream, and mayonnaise. Stir in Worcestershire, garlic powder, parsley flakes, if desired, 1/2 teaspoon salt and pepper. Chop 7 slices of provolone cheese into bite-sized pieces. Stir into cream cheese mixture; set aside.
  3. Heat olive oil in a large skillet set over medium-high heat. Add shaved steak; cook 2-3 minutes. Add onion, green pepper and remaining 1/2 teaspoon salt. Cook, stirring frequently, another 3-4 minutes or until steak is browned and vegetables are tender. Drain grease from skillet, if necessary.
  4. Stir steak and vegetable mixture into the cream cheese mixture until combined. Transfer to prepared pie plate; use a spatula to smooth into an even layer. Top with the remaining 5 slices provolone cheese.
  5. Bake 25-30 minutes or until cheese is bubbly and edges start to brown. Set oven to broil; cook another 1-2 minutes or until center is browned. Remove from oven; let cool 10 minutes.
  6. Serve with various dippers, such as sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites.

Nutrition Facts

1 serving: 422 calories, 36g fat (17g saturated fat), 94mg cholesterol, 643mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 20g protein.

]]> Turkish Pasta https://www.tasteofhome.com/recipes/turkish-pasta/ Wed, 05 Feb 2025 06:51:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111665

Ingredients

  • PASTA:
  • 8 ounces pasta (bowtie or shells)
  • Salt, for boiling pasta
  • MEAT SAUCE:
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • YOGURT GARLIC SAUCE:
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • BUTTER PAPRIKA SAUCE:
  • 4 tablespoons unsalted butter
  • 2 teaspoons paprika
  • 1/4 teaspoon dried mint
  • 1/4 teaspoon pepper
  • GARNISH:
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley
Text Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add pasta; cook according to the package instructions. Drain; set aside.
  2. Meanwhile, to make meat sauce, heat a large skillet over medium-high heat. Add ground beef; cook until browned, 5-6 minutes. Add chopped onion, paprika, onion powder, curry powder, salt and pepper. Cook another 4-5 minutes or until ground meat mixture becomes crispy on the edges. Remove from heat; set aside.
  3. To make yogurt sauce, in a small bowl, stir together yogurt, garlic and salt. Cover; refrigerate until ready to use.
  4. To make butter sauce, melt butter in a small saucepan over medium-low heat. Add paprika, mint and pepper; stir together. Remove from heat; set aside.
  5. To serve, transfer cooked pasta to a large serving dish. Top with dollops of yogurt garlic sauce and the ground beef mixture. Drizzle with butter sauce. To garnish, top with tomatoes and parsley. Serve immediately.

Nutrition Facts

1 serving: 611 calories, 32g fat (16g saturated fat), 116mg cholesterol, 847mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 31g protein.

]]> Shrimp Tacos https://www.tasteofhome.com/recipes/shrimp-tacos-2/ Tue, 04 Feb 2025 06:51:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081314

Ingredients

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 1 tablespoon olive oil
  • 8 corn tortillas (6 inches), toasted
  • 1 cup shredded cabbage
  • 1/4 cup fresh cilantro leaves
  • Optional: Lime wedges, salsa, sliced avocado, sliced red onion and jalapeno sauce, optional
Text Ingredients

Directions

  1. In a small bowl, combine first seven ingredients. Season shrimp with spice mixture.
  2. In a large skillet, heat oil over medium-high heat. Place shrimp in hot skillet; cook 2-3 minutes or until shrimp are lightly browned on the bottom; flip. Cook another 1-2 minutes or until shrimp start to curl.
  3. Divide shrimp amongst tortillas; top with cabbage, cilantro, and other toppings, as desired.

Nutrition Facts

2 tacos: 242 calories, 7g fat (1g saturated fat), 138mg cholesterol, 475mg sodium, 25g carbohydrate (1g sugars, 4g fiber), 22g protein.

]]> Sheet-Pan Chicken Fajitas https://www.tasteofhome.com/recipes/sheet-pan-chicken-fajitas/ Sun, 02 Feb 2025 06:51:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085784

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • FAJITAS:
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips
  • 2 medium sweet peppers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons olive oil
  • 8 corn tortillas (6 inches)
  • 1/2 cup fresh cilantro leaves
  • 4 lime wedges
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, combine spices. Add chicken, bell pepper, onion and oil; toss to coat. Transfer mixture to a foil-lined rimmed baking pan. Bake until chicken is cooked through and vegetables are tender, 20-25 minutes.
  2. Meanwhile, toast corn tortillas in a hot, dry skillet until lightly browned. Stuff tortillas with chicken and vegetables. Top with cilantro; serve with lime wedges.

Nutrition Facts

1 serving: 261 calories, 8g fat (2g saturated fat), 63mg cholesterol, 296mg sodium, 22g carbohydrate (3g sugars, 4g fiber), 26g protein.

]]> Cinnamon Roll French Toast https://www.tasteofhome.com/recipes/cinnamon-roll-french-toast/ Fri, 31 Jan 2025 16:37:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085273

Ingredients

  • 1 can (12.4 ounces) refrigerated cinnamon rolls with icing
  • 2 large eggs, room temperature
  • 2/3 cup whole milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Butter and maple syrup
Text Ingredients

Directions

  1. Bake cinnamon rolls according to package directions; set icing aside. Let cinnamon rolls cool; slice each in half horizontally.
  2. Heat a large skillet over medium heat. Coat with cooking spray.
  3. In a shallow bowl, whisk together eggs, milk, sugar, vanilla extract and cinnamon. Working in batches, dip each cinnamon roll half in egg/milk mixture, 30 seconds per side; transfer to hot skillet. Cook 2-3 minutes per side or until golden brown.
  4. Serve immediately with butter, maple syrup and reserved icing, as desired.

Nutrition Facts

2 pieces: 184 calories, 7g fat (2g saturated fat), 49mg cholesterol, 369mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 4g protein.

]]> Copycat Cracker Barrel Pancakes https://www.tasteofhome.com/recipes/copycat-cracker-barrel-pancakes/ Fri, 31 Jan 2025 06:51:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082238

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature, beaten
  • 2-3/4 cups buttermilk
  • Butter, for cooking
  • Butter and maple syrup, for serving
Text Ingredients

Directions

  1. In a large bowl, whisk together flour, sugar, baking soda and salt. Whisk in beaten eggs and buttermilk until just combined (do not whisk out lumps). Let sit 5-10 minutes.
  2. Working in batches, heat a pat of butter over medium heat. Add 1/4 cupfuls of batter to the hot skillet; cook 2-3 minutes or until bottom is golden brown. Flip; cook another 1-2 minutes or until set. Repeat with remaining batter. Serve with pats of butter and maple syrup, as desired.

Nutrition Facts

2 pancakes: 114 calories, 1g fat (1g saturated fat), 37mg cholesterol, 477mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 5g protein.

]]> Collard Greens with Smoked Turkey https://www.tasteofhome.com/recipes/collard-greens-with-smoked-turkey/ Thu, 30 Jan 2025 13:50:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082219

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups water
  • 1 smoked turkey leg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound collard greens
  • 1 tablespoon cider vinegar
  • Dash hot pepper sauce
Text Ingredients

Directions

  1. In a large Dutch oven, heat oil over medium heat. Cook onion until tender, 4-5 minutes. Add garlic, cook one minute longer. Add chicken broth and water; bring to a boil. Add turkey, salt, pepper and crushed pepper flakes. Reduce heat to medium, simmer for 1 hour.
  2. Wash collards thoroughly. Remove thick stems. Stack and roll up collards, slice into 1/2-in. thick strips. Add to Dutch oven; cook until tender, 45-60 minutes longer, stirring occasionally.
  3. Remove turkey leg, remove meat from bones; discard bones and fat. Return meat to the pan, along with cider vinegar and hot sauce.

Nutrition Facts

1 serving: 105 calories, 4g fat (1g saturated fat), 33mg cholesterol, 1004mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 11g protein.

]]> Eggs Florentine https://www.tasteofhome.com/recipes/eggs-florentine-2/ Wed, 29 Jan 2025 06:50:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082231

Ingredients

  • POACHED EGGS:
  • 4 cups water
  • 2 teaspoons white vinegar
  • 4 large eggs
  • HOLLANDAISE:
  • 1/4 cup butter
  • 2 large egg yolks
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • FLORENTINE:
  • 1 tablespoon butter
  • 2 tablespoons minced shallot
  • 4 cups fresh baby spinach
  • 1 garlic cloves, minced
  • 1/4 teaspoon salt
  • Splash lemon juice
  • 2 English muffins, split and toasted
Text Ingredients

Directions

  1. To make poached eggs, fill a large saucepan with 4 cups water. Bring to a boil, then reduce to a low simmer (water temperature should be 160-180°). Stir in vinegar. Carefully crack eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold egg dish over the water; gently slip the egg into the water. Cook, uncovered, 3-5 minutes or until egg whites are completely set and opaque and the yolk begins to thicken but are not hard. Use a slotted spoon to lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain.
  2. To make hollandaise, warm butter in a small saucepan until melted. Skim off the milk solids on top; discard. Keep warm. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in clarified butter, whisking constantly until thickened and emulsified. Whisk in salt and pepper.
  3. To cook spinach, heat butter in a large skillet over medium heat. Add shallot; cook 2-3 minutes or until soft. Stir in spinach and garlic; cook 1-2 minutes or until spinach has wilted. Season with salt and a splash of lemon juice.
  4. To assemble, pile cooked spinach on halves of toasted English muffins. Top each with a poached egg. Drizzle with hollandaise.

Nutrition Facts

1 serving: 309 calories, 22g fat (12g saturated fat), 316mg cholesterol, 928mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 12g protein.

]]> Frikadellen https://www.tasteofhome.com/recipes/frikadellen/ Sun, 26 Jan 2025 06:50:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2107453

Ingredients

  • 2 slices day-old white bread
  • 1/2 cup 2% milk
  • 3 tablespoons olive oil, divided
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/4 cup minced fresh parsley
  • 1 large egg, room temperature, beaten
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground mace
Text Ingredients

Directions

  1. Tear bread into bite-sized pieces; place in a small bowl. Pour milk over the bread; soak 15 minutes. Squeeze out excess liquid through a fine mesh strainer; set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions; cook 5-7 minutes or until lightly golden brown. Add garlic; cook 30-60 seconds or until fragrant.
  3. Place onion mixture, soaked bread, ground beef, ground pork, parsley, egg, mustard, salt, paprika, pepper, marjoram and mace in a large bowl; use hands to mix until well blended.
  4. Wet hands lightly with water. Form meat mixture into 8 balls; gently flatten each into a patty. Cover with plastic wrap; chill at least 15 minutes.
  5. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Working in two batches, add patties to the hot oil. Cook 4-5 minutes on each side or until browned; lower the heat and continue cooking until the internal temperature reaches 160°. Transfer patties to a paper towel-lined plate. Repeat with remaining patties.

Nutrition Facts

1 patty: 201 calories, 14g fat (4g saturated fat), 61mg cholesterol, 386mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 12g protein.

]]> Black Bean Chicken Burritos https://www.tasteofhome.com/recipes/black-bean-chicken-burritos/ Fri, 17 Jan 2025 20:30:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098852

Ingredients

  • 1 pound ground chicken
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 cup fresh or frozen corn
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 8 flour tortillas (8 inches)
  • Sour cream, shredded cheddar cheese, shredded lettuce and fresh cilantro leaves, optional
Text Ingredients

Directions

  1. In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet.
  2. In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

Test Kitchen tips
  • This recipe is easy to adapt to whatever ingredients kids (and adults) most enjoy.
  • Leave the seeds in the jalapeno pepper for extra heat.

    • Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 burrito: 325 calories, 10g fat (2g saturated fat), 38mg cholesterol, 678mg sodium, 42g carbohydrate (2g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

    ]]>         Sweet and Spicy Sloppy Joes https://www.tasteofhome.com/recipes/sweet-and-spicy-sloppy-joes/ Fri, 17 Jan 2025 20:30:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098830

    Ingredients

    • 2 teaspoons canola oil
    • 3 pounds ground turkey
    • 1 large onion, chopped
    • 1/2 medium green pepper, chopped
    • 3 garlic cloves, minced
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon crushed red pepper flakes
    • 3 cups ketchup
    • 2/3 cup water
    • 1/3 cup packed brown sugar
    • 3 tablespoons spicy brown mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 12 hamburger buns, split
    • Optional: Coleslaw and dill pickle slices
    Text Ingredients

    Directions

    1. Heat oil in a large nonstick skillet over medium-high heat. Cook turkey in batches until no longer pink, breaking into crumbles, 8-10 minutes per batch. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook the onion and green pepper until tender, 2-3 minutes. Add garlic, Worcestershire and red pepper flakes; cook 1 minute longer. Transfer to slow cooker.
    2. In a bowl, combine ketchup, water, brown sugar, mustard, salt and pepper; pour over meat. Cover and cook on low 4-5 hours or until flavors are blended. Serve on buns with toppings as desired.

    Test Kitchen tips
  • Top with pickled jalapenos, fried onions or pickles for crunch.
  • Coleslaw tossed in a vinaigrette is great as a side or a topper on this sandwich.

    • Nutrition Facts

    1 sandwich: 390 calories, 11g fat (3g saturated fat), 75mg cholesterol, 1206mg sodium, 46g carbohydrate (26g sugars, 1g fiber), 27g protein.

    ]]>         Herb & Cheese Scrambled Eggs https://www.tasteofhome.com/recipes/herb-cheese-scrambled-eggs/ Fri, 17 Jan 2025 20:22:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103517

    Ingredients

    • 8 large eggs
    • 1/2 cup 2% milk or half-and-half cream
    • 4 ounces cream cheese, softened
    • 1 tablespoon minced fresh parsley
    • 1 tablespoon minced chives
    • 1/2 teaspoon minced fresh thyme
    • 1/8 to 1/4 teaspoon salt
    • 1/8 teaspoon white pepper
    • 1 tablespoon butter
    • Additional minced fresh herbs
    Text Ingredients

    Directions

    1. Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

    Nutrition Facts

    1 serving: 284 calories, 23g fat (11g saturated fat), 411mg cholesterol, 343mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 15g protein.

    ]]>         Latkes with Lox https://www.tasteofhome.com/recipes/latkes-with-lox/ Fri, 17 Jan 2025 20:20:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103420 Jewish Journal, uses lox as a topping. —Taste Recipes Test Kitchen]]>

    Ingredients

    • 2 cups finely chopped onion
    • 1/4 cup all-purpose flour
    • 6 garlic cloves, minced
    • 2 teaspoons salt
    • 1 teaspoon coarsely ground pepper
    • 4 large eggs, lightly beaten
    • 4 pounds russet potatoes, peeled and shredded
    • 3/4 cup canola oil
    • TOPPINGS:
    • 4 ounces lox
    • Optional: Sour cream and minced fresh chives
    Text Ingredients

    Directions

    1. In a large bowl, combine the first 5 ingredients. Stir in eggs until blended. Add potatoes; toss to coat.
    2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with lox, and sour cream and chives if desired.

    Nutrition Facts

    3 latkes with 1/3 ounce lox (calculated without sour cream and chives): 270 calories, 16g fat (2g saturated fat), 73mg cholesterol, 610mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 6g protein.

    ]]>         Ham & Feta Omelet https://www.tasteofhome.com/recipes/ham-feta-omelet/ Fri, 17 Jan 2025 20:19:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103360

    Ingredients

    • 4 large eggs
    • 1 green onion, chopped
    • 1 tablespoon 2% milk
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon dried oregano
    • Dash garlic powder
    • Dash salt
    • Dash pepper
    • 1 tablespoon butter
    • 1/4 cup crumbled feta cheese
    • 3 slices deli ham, chopped
    • 1 plum tomato, chopped
    • 2 teaspoons balsamic vinaigrette
    Text Ingredients

    Directions

    1. In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge.
    2. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham.
    3. Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.

    Nutrition Facts

    1/2 omelet: 289 calories, 20g fat (9g saturated fat), 410mg cholesterol, 749mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 21g protein.

    ]]>         Bacon-Garlic Chicken https://www.tasteofhome.com/recipes/bacon-garlic-chicken/ Fri, 17 Jan 2025 20:17:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103244

    Ingredients

    • 4 boneless skinless chicken breast halves (5 ounces each)
    • 1/4 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 cup all-purpose flour
    • 3 bacon strips, chopped
    • 1 tablespoon butter
    • 4 garlic cloves, thinly sliced
    • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
    • 1/8 teaspoon crushed red pepper flakes
    • 1 cup reduced-sodium chicken broth
    • 1 tablespoon lemon juice
    Text Ingredients

    Directions

    1. Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess.
    2. In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings.
    3. In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan.
    4. Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes.
    5. Return chicken and bacon to pan; heat through, turning chicken a few times to coat.

    Nutrition Facts

    1 chicken breast: 232 calories, 9g fat (4g saturated fat), 88mg cholesterol, 488mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

    ]]>         Apple & Spice Pork Tenderloin https://www.tasteofhome.com/recipes/apple-spice-pork-tenderloin/ Fri, 17 Jan 2025 20:16:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103208

    Ingredients

    • 3/4 teaspoon poultry seasoning
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 pork tenderloin (1 pound)
    • 1 tablespoon butter
    • 1 medium tart apple, sliced
    • 1 tablespoon canola oil
    • 1/2 cup reduced-sodium chicken broth
    • 1/2 cup white wine or additional broth
    • 1 tablespoon cornstarch
    • 3 tablespoons thawed apple juice concentrate
    • Chopped fresh parsley, optional
    Text Ingredients

    Directions

    1. Mix the first 5 ingredients. Cut tenderloin crosswise into 8 slices; pound each with a meat mallet to 1/2-in. thickness. Sprinkle pork with seasoning mixture.
    2. In a large nonstick skillet, heat butter over medium heat. Add apple; cook and stir until crisp-tender, 3-4 minutes. Remove from pan.
    3. In same pan, heat oil over medium-high heat. Working in batches, brown pork on both sides; remove from pan.
    4. Add broth and wine to pan, stirring to loosen browned bits. Mix cornstarch and apple juice concentrate until smooth; stir into broth mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
    5. Return pork and apple to pan. Reduce heat to medium; cook, covered, until a thermometer inserted in pork reads 145°, 3-5 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.

    Nutrition Facts

    3 ounces cooked pork with 1/3 cup apple mixture: 260 calories, 10g fat (3g saturated fat), 71mg cholesterol, 413mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

    ]]>         Saucy Mac & Cheese https://www.tasteofhome.com/recipes/saucy-mac-cheese/ Fri, 17 Jan 2025 20:13:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103045

    Ingredients

    • 2 cups cavatappi or other spiral pasta
    • 3 tablespoons butter, divided
    • 1/3 cup panko bread crumbs
    • 2 tablespoons all-purpose flour
    • 1-1/2 cups 2% milk
    • 3/4 pound Velveeta, cubed
    • 1/4 cup shredded cheddar cheese
    Text Ingredients

    Directions

    1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add bread crumbs; cook and stir until golden brown. Remove to a small bowl and set aside.
    2. In the same skillet, melt remaining 2 tablespoons butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir until thickened, about 2 minutes. Reduce heat. Stir in Velveeta until melted.
    3. Drain pasta; add to cheese mixture. Cook and stir until heated through, 3-4 minutes. Sprinkle with cheddar cheese and toasted bread crumbs.

    Nutrition Facts

    1-1/4 cups: 661 calories, 36g fat (21g saturated fat), 121mg cholesterol, 1267mg sodium, 58g carbohydrate (11g sugars, 2g fiber), 27g protein.

    ]]>         Easy Greek Chicken Sandwiches https://www.tasteofhome.com/recipes/easy-greek-chicken-sandwiches/ Fri, 17 Jan 2025 20:12:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102989

    Ingredients

    • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    • 1/3 cup fat-free creamy Caesar salad dressing
    • 1/4 cup crumbled feta cheese
    • 1/4 cup pitted Greek olives, finely chopped
    • 1/4 teaspoon garlic powder
    • 8 pita pocket halves
    • 8 lettuce leaves
    • 1 medium tomato, sliced
    • 1 small onion, sliced
    Text Ingredients

    Directions

    1. In a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives and garlic powder; heat through.
    2. Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.

    Nutrition Facts

    2 sandwiches: 381 calories, 7g fat (2g saturated fat), 66mg cholesterol, 832mg sodium, 47g carbohydrate (5g sugars, 3g fiber), 31g protein.

    ]]>         Skillet Tacos https://www.tasteofhome.com/recipes/skillet-tacos/ Fri, 17 Jan 2025 20:10:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102909

    Ingredients

    • 1 tablespoon olive oil
    • 1/4 pound lean ground turkey
    • 2 tablespoons chopped onion
    • 2 tablespoons chopped green pepper
    • 1 can (8 ounces) tomato sauce
    • 1/2 cup uncooked elbow macaroni
    • 1/2 cup water
    • 1/4 cup picante sauce
    • 2 tablespoons shredded reduced-fat cheddar cheese
    • 1/4 cup crushed baked tortilla chip scoops
    • 1/4 cup chopped avocado
    • Optional: Iceberg lettuce wedges and sour cream
    Text Ingredients

    Directions

    1. Heat olive oil in a large nonstick skillet over medium-high heat; add turkey, onion and green pepper. Cook until vegetables are tender and turkey is no longer pink.
    2. Stir in the tomato sauce, macaroni, water and picante sauce. Bring to a boil. Reduce heat; cover and simmer until macaroni is tender, 10-15 minutes.
    3. Divide between 2 plates; top with cheese, tortilla chips and avocado. Serve with lettuce and sour cream if desired.

    Nutrition Facts

    1 cup: 337 calories, 17g fat (4g saturated fat), 44mg cholesterol, 861mg sodium, 30g carbohydrate (4g sugars, 5g fiber), 19g protein.

    ]]>         Shrimp Tostadas with Avocado Salsa https://www.tasteofhome.com/recipes/shrimp-tostadas-with-avocado-salsa/ Fri, 17 Jan 2025 20:09:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102862

    Ingredients

    • 1 medium ripe avocado, peeled and chopped, divided
    • 1 tablespoon water
    • 3 teaspoons lime juice, divided
    • 2 teaspoons blackened seasoning, divided
    • 1 teaspoon ground cumin
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 small navel orange, peeled and chopped
    • 1/4 cup chopped red onion
    • 1 jalapeno pepper, seeded and chopped
    • 1 tablespoon minced fresh cilantro
    • 6 tostada shells
    • 1 cup shredded reduced-fat Mexican cheese blend
    • 1 tablespoon canola oil
    • 1 pound uncooked shrimp, peeled and deveined
    • Crema, optional
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a small bowl, combine 2 tablespoons chopped avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside.
    2. For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and lime juice. Cover and refrigerate until serving.
    3. Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes.
    4. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa. If desired, top with crema.

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 tostada: 297 calories, 13g fat (4g saturated fat), 102mg cholesterol, 446mg sodium, 23g carbohydrate (3g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.

    ]]>         Dijon-Honey Pork Chops https://www.tasteofhome.com/recipes/dijon-honey-pork-chops/ Fri, 17 Jan 2025 20:09:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102852

    Ingredients

    • 4 boneless pork loin chops (5 ounces each)
    • 1 teaspoon salt-free lemon-pepper seasoning
    • 2 teaspoons canola oil
    • 1/2 cup orange juice
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    Text Ingredients

    Directions

    1. Sprinkle pork chops with lemon pepper. In a large nonstick skillet, heat oil over medium heat. Brown chops on both sides.
    2. In a small bowl, whisk orange juice, mustard and honey until blended; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 5-8 minutes or until a thermometer inserted in pork reads 145°.
    3. Remove chops from pan; keep warm. Bring sauce to a boil; cook until mixture is reduced to 1/4 cup, stirring occasionally. Serve with chops.

    Nutrition Facts

    1 pork chop with 1 tablespoon sauce: 244 calories, 11g fat (3g saturated fat), 68mg cholesterol, 134mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

    ]]>         Hearty Spinach Salad with Hot Bacon Dressing https://www.tasteofhome.com/recipes/hearty-spinach-salad-with-hot-bacon-dressing/ Fri, 17 Jan 2025 20:08:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102825

    Ingredients

    • 8 cups torn fresh spinach
    • 3 bacon strips, diced
    • 1/2 cup chopped red onion
    • 2 tablespoons brown sugar
    • 2 tablespoons cider vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground mustard
    • 1/8 teaspoon celery seed
    • 1/8 teaspoon pepper
    • 1 teaspoon cornstarch
    • 1/3 cup cold water
    Text Ingredients

    Directions

    1. Place spinach in a large salad bowl. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
    2. In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes.
    3. Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.

    Nutrition Facts

    3/4 cup: 97 calories, 7g fat (2g saturated fat), 8mg cholesterol, 215mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic exchanges: 1-1/2 fat, 1 vegetable.

    ]]>