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Daily Recipe
Saturday, 20 December 2014

1 1/2   cups   whole wheat flour or white whole wheat flour
1 1/2   cups   all-purpose flour
2 1/4   teaspoons   pumpkin pie spice or 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves
2    teaspoons   baking soda
1    teaspoon   salt
1    cup   granulated sugar
1    cup   packed brown sugar
1    cup   walnut oil or vegetable oil
4      eggs
1/2   cup   boiled cider (see recipe, Boiled Cider), applejack, apple brandy, apple cider or apple juice
1    15 ounce can  pumpkin
1 1/2   cups   finely chopped, peeled firm, sweet apples (such as Golden Delicious, Jonagold, Pink Lady, Braeburn and/or Cameo)
1/2   cup   dry-roasted sunflower seeds or chopped walnuts
Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans. Line bottoms with parchment paper; grease parchment and set aside. In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt; set aside.
In an extra-large mixing bowl, combine granulated sugar, brown sugar and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. Alternately add flour mixture and Boiled Cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Fold in apples and sunflower seeds. Spoon batter into prepared pans; spread evenly.
Bake in a 350 degrees oven for 55 to 60 minutes for the 9x5-inch loaves, 45 to 50 minutes for the 8x4-inch loaves or 40 to 45 minutes for the 7 1/2x3-inch loaves, or until a toothpick inserted near centers comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks. Wrap in foil and store overnight before slicing.

Per Serving: cal. (kcal) 180, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 1, carb. (g) 24, Monosaturated fat (g) 2, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 14, pro. (g) 3, vit. A (IU) 2040.79, vit. C (mg) 0.59, Thiamin (mg) 0.09, Riboflavin (mg) 0.09, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 173, Potassium (mg) 91, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, 19 December 2014

2      medium tart apples, peeled, cored, and finely chopped
1/2   cup   dried cranberries, finely chopped
4    tablespoons   sugar
2    teaspoons   cinnamon
1    tablespoon   plus 1 teaspoons orange juice
1    14.1ounce package  refrigerated pie crust
    Egg wash (1 egg plus 2 tablespoons milk)
In a medium bowl, stir together the first five ingredients. Set the mixture aside.
Dust your work surface with flour. Unroll one of the pie crusts and use a circular cookie cutter or the rim of a cup to cut it into 12 (2 3/4-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust.
Heat the oven to 375 degrees . Gather the dough scraps and roll them out to a 1/8-inch thickness. Use tiny cookie cutters to make holiday shapes or cut the dough into thin strips for a lattice top. Add a generous tablespoon of filling to each pie shell. Arrange the dough pieces on top. Seal the edges of the lattice tops with a toothpick.
Brush the tops of the pies with egg wash. Bake them until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let them cool in the pan before serving.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, 18 December 2014

1/2   cup   peach nectar
1/2   cup   rum
3/4   cup   unsalted butter, softened
1 1/4   cups   granulated sugar
2      eggs
1/2   teaspoon   almond extract
1/2   teaspoon   vanilla
1 1/2   cups   unbleached all-purpose flour
1 1/2   teaspoons   baking powder
1    teaspoon   kosher salt
1/2   teaspoon   baking soda
1/2   cup   boiling water
2    cups   powdered sugar
1/4   cup   unsalted butter, melted
Butter and flour six 1-cup fluted individual tube pans or eight 3 1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup combine peach nectar and rum; set aside.
In a large mixing bowl beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in the almond extract and the vanilla. Sift the flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans.
Bake in a 350 degrees F oven for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3 1/4-inch muffin cups or until a toothpick inserted near centers comes out clean.
Meanwhile, for syrup, in a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat.
Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes.
For glaze, in a medium mixing bowl combine the remaining 1/4 cup peach mixture, the powdered sugar, and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.

Per Serving: cal. (kcal) 784, Fat, total (g) 33, chol. (mg) 143, sat. fat (g) 20, carb. (g) 103, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 0.97, sugar (g) 84, pro. (g) 6, vit. A (IU) 1090, vit. C (mg) 1, Thiamin (mg) 0.26, Riboflavin (mg) 0.26, Niacin (mg) 1.93, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 66, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 555, Potassium (mg) 77, calcium (mg) 110, iron (mg) 1.97, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 17 December 2014

    Nonstick cooking spray
1    pound   extra-lean ground beef
2    cups   1/2-inch pieces peeled pumpkin or winter squash
1      medium red sweet pepper, coarsely chopped (3/4 cup)
1      medium onion, coarsely chopped (1/2 cup)
2      cloves garlic, minced
1    cup   frozen whole kernel corn
1/2   cup   couscous
1      recipe Moroccan Spice Blend
1    cup   50% less sodium beef broth
1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
1/2   cup   yellow cornmeal
1/3   cup   all-purpose flour
1    tablespoon   sugar
1 1/4   teaspoons   baking powder
1/4   teaspoon   salt
1/2   cup   fat-free milk
1      egg, beaten
2    tablespoons   olive oil
    Snipped fresh mint (optional)
    Toasted pumpkin seeds (optional)
Moroccan Spice Blend
1    teaspoon   ground cumin
1/2   teaspoon   ground coriander
1/2   teaspoon   ground ginger
1/4   teaspoon   salt
1/8   teaspoon   ground cinnamon

Preheat oven to 400 degrees F. Coat an unheated large nonstick skillet with cooking spray. In skillet cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, couscous, and spice blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Spoon mixture into a 2-quart baking dish.
In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk together milk, egg, and oil; add to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
Bake about 20 minutes or until a wooden toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds.
Moroccan Spice Blend
In a small bowl stir together cumin, coriander, ginger, salt, and cinnamon.

Per Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 72, sat. fat (g) 4, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 19, vit. A (IU) 2769.64, vit. C (mg) 24.21, Thiamin (mg) 0.15, Riboflavin (mg) 0.28, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.52, sodium (mg) 362, Potassium (mg) 493, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 0.5, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:05 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 16 December 2014

1      Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4   cup   olive oil, separated
2    loaves  focaccia bread (12 oz. each), cut into 1-in. cubes
1    teaspoon   coarse ground pepper
1    cup   Parmesan cheese, shredded
1      small green pepper, diced
1/2   cup   oil-packed sun-dried tomatoes, chopped
1/2   cup   pimiento-stuffed olives, chopped
5      large leaves fresh basil, chopped
2      garlic cloves, minced
2      eggs
1 1/2   cups   water or white wine
1/4   cup   butter, cubed
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside.
In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, 15 December 2014

1    19.76ounce package  Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced
1    16 ounce package  rigatoni pasta
3    tablespoons   olive oil
2      cloves garlic, minced
1      large red pepper, chunked and sauteed
2    tablespoons   chopped parsley
1    26 ounce jar  of your favorite pasta sauce
Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Sunday, 14 December 2014

1 1/4   cups   all-purpose flour
3    tablespoons   granulated sugar
1/2   cup   margarine (at least 80 percent vegetable oil)
1/3   cup   finely chopped pistachio nuts
1    cup   sifted powdered sugar
1    tablespoon   orange juice
1/4   teaspoon   vanilla
Preheat oven to 325 degree F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter, cut in margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle.
On a lightly floured surface roll the dough into a 10x6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into thirty 2x1-inch strips. Place cut shapes or strips 1 inch apart on an ungreased cookie sheet.
Bake for 18 to 22 minutes or until bottoms are lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes.
In a medium mixing bowl combine powdered sugar, orange juice, and vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. Decorate cookies as desired with icing. Store in a tightly covered container. Makes 30 cookies.

Per Serving: cal. (kcal) 71, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 9, fiber (g) 0, pro. (g) 1, vit. A (RE) 30.91, vit. C (mg) 0, sodium (mg) 36, calcium (mg) 0, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Saturday, 13 December 2014

1    pound   peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1    cup   frozen corn, thawed
2    4 ounce cans  chopped green chiles, (not drained)
2    cups   canned green enchilada sauce, or green salsa, divided
12      corn tortillas
1    15 ounce can  nonfat refried beans
1    cup   reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2   cup   chopped fresh cilantro
1      lime, cut into wedges
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America - it's more likely to be sustainably caught.
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Per Serving: cal. (kcal) 281, Fat, total (g) 6, chol. (mg) 121, sat. fat (g) 2, carb. (g) 37, fiber (g) 6, pro. (g) 23, vit. C (mg) 11.81, sodium (mg) 709, Potassium (mg) 241, iron (mg) 3.6, Vegetables () 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email

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