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Thursday, 23 October 2014
  • 2    cups   all-purpose flour
  • 1    teaspoon   baking powder
  • 1/2   teaspoon   baking soda
  • 1/4   teaspoon   salt
  • 1 1/2   teaspoons   ground cinnamon
  • 1/2   cup   butter, softened
  • 3/4   cup   packed brown sugar
  • 2      slightly beaten eggs
  • 1    teaspoon   vanilla
  • 1    cup   mashed ripe banana (about 3 bananas)
  • 1/2   cup   chopped pecans
  • 1    8 ounce package  reduced-fat cream cheese (Neufchatel)
  • 1      egg
  • 1/2   cup   coconut
Grease bottom and 1/2 inch up sides of two 7-1/2x3-1/2x2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large bowl beat butter with an electric mixer on high speed for 30 seconds. Add 1/2 cup of the brown sugar, the 2 eggs, and vanilla; beat until combined. Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined. Stir in pecans. In a medium bowl beat cream cheese, remaining egg, and remaining 1/4 cup brown sugar on medium speed until almost smooth. Stir in coconut.
Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. Using a spatula, cut through the batter to marble. Repeat the two layers as above, but do not marble. Bake in a 350 degree F oven about 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove loaves from pans. Cool completely. Makes 2 loaves (20 slices).

nutrition information
Per Serving: cal. (kcal) 191, Fat, total (g) 11, chol. (mg) 53, sat. fat (g) 5, carb. (g) 21, fiber (g) 1, pro. (g) 4, vit. A (RE) 93, vit. C (mg) 1, sodium (mg) 180, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:49 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 21 October 2014
  • 6      medium tomatillos, husks removed and rinsed
  • 1 1/2   pounds   skinless, boneless chicken breast halves
  • 1    32 ounce box  chicken broth
  • 1      medium green sweet pepper, chopped
  • 1/2   cup   chopped red onion
  • 1      stalk celery, chopped
  • 1    4 ounce can  diced green chiles
  • 2    tablespoons   snipped fresh cilantro
  • 1      fresh jalapeno pepper, seeded and minced*
  • 1    tablespoon   ground cumin
  • 1    tablespoon   lime juice
  • 2    teaspoons   chili powder
  • 2      cloves garlic, minced
  • 1    teaspoon   salt
  • 1    teaspoon   ground black pepper
  •     Topper such as sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)
Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, salt and black pepper.
Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup in slow-cooker. If desired, serve topped with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
  • * Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
nutrition information
Per Serving: cal. (kcal) 247, Fat, total (g) 4, chol. (mg) 101, sat. fat (g) 1, carb. (g) 10, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 42, vit. A (IU) 874.62, vit. C (mg) 41.92, Thiamin (mg) 0.16, Riboflavin (mg) 0.24, Niacin (mg) 0.22, Pyridoxine (Vit. B6) (mg) 1.17, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 1708, Potassium (mg) 694, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:49 am   |  Permalink   |  0 Comments  |  Email
Monday, 20 October 2014
  • 3 1/2   pounds   boneless pork shoulder
  • 1    14 ounce can  chicken broth
  • 1/2   cup   chopped onion (1 medium)
  • 6      cloves garlic, minced
  • 1    tablespoon   ground cumin
  • 2 - 3    teaspoons   ground chipotle chile pepper or hot chili powder
  • 1    teaspoon   salt
  • 3    10 ounce cans  enchilada sauce
  • 1    tablespoon   snipped fresh cilantro
  • 1    4 ounce can  diced green chile peppers
  • 8    ounces   cotija cheese, shredded (2 cups)
  • 8 - 12    8 inches   flour tortillas
  •     Snipped fresh cilantro
  •     Diced tomato or quartered grape tomatoes
  •     Sour cream (optional)
Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings
Make Ahead Tip
  • *Test Kitchen Tip: At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.
nutrition information
Per Serving: cal. (kcal) 861, Fat, total (g) 36, chol. (mg) 212, sat. fat (g) 13, carb. (g) 64, fiber (g) 3, pro. (g) 68, sodium (mg) 2795, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:54 am   |  Permalink   |  0 Comments  |  Email
Monday, 20 October 2014
  • 1/2     butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
  • 2    teaspoons   olive oil
  • 1/4   teaspoon   salt
  • 1/2   pound   whole-wheat elbows
  • 2    tablespoons   butter
  • 2    tablespoons   flour
  • 1 1/2   cups   reduced-fat milk
  • 1 3/4   cups   low-fat white cheddar cheese, shredded and divided
Preheat oven to 375 degrees F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce in pasta and squash.
Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.

nutrition information
Per Serving: cal. (kcal) 306, Fat, total (g) 10, chol. (mg) 23, sat. fat (g) 5, carb. (g) 39, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 6, pro. (g) 18, vit. A (IU) 5274.55, vit. C (mg) 9.92, Thiamin (mg) 0.28, Riboflavin (mg) 0.28, Niacin (mg) 2.73, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 46.34, Cobalamin (Vit. B12) (µg) 0.52, sodium (mg) 400, Potassium (mg) 360, calcium (mg) 272, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:31 am   |  Permalink   |  0 Comments  |  Email
Sunday, 19 October 2014
  • 2    pounds   lean ground beef
  • 2    16 ounce jars  salsa
  • 3    cups   sliced fresh mushrooms (8 ounces)
  • 1 1/2   cups   shredded carrots (3 medium)
  • 1 1/2   cups   finely chopped red and/or green sweet peppers
  • 1/3   cup   tomato paste
  • 2    teaspoons   dried basil, crushed
  • 1    teaspoon   dried oregano, crushed
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   cayenne pepper
  • 4      cloves garlic, minced
  • 6      kaiser rolls, split and toasted
In a large skillet, cook beef over medium heat until brown, stirring to break meat into small pieces. Drain off fat. In a 5- or 6-quart slow cooker, combine cooked beef, salsa, mushrooms, carrots, sweet peppers, tomato paste, basil, oregano, salt, cayenne pepper, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Reserve and store* 5 cups of the meat mixture; use for Spicy Beef Taco Salad (see recipe below). Serve remaining meat mixture on toasted kaiser rolls. Makes 6 servings.
  • * Place meat mixture in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
  • Spicy Beef Taco Salad: In a large saucepan, stir together reserved meat mixture, 15-ounce can black beans, rinsed and drained; 2.25-ounce can sliced pitted ripe olives, drained; and 1 teaspoon Mexican or taco seasoning. Heat to boiling; reduce heat, Simmer, covered, for 10 minutes. To serve, place 6 baked crisp salad shells on servings plates; fill with 9 cups torn iceberg lettuce. Add meat mixture. Top with 1 cup shredded cheddar cheese; 1 cup chopped tomato; and 1/3 cup dairy sour cream. Makes 6 servings.
  • Nutrition Facts per serving of Spicy Beef Taco Salad: 495 cal., 26 g total fat (10 g sat. fat), 84 mg chol., 1181 mg sodium, 41 g carb., 9 g dietary fiber, 32 g protein.
nutrition information
Per Serving: cal. (kcal) 294, Fat, total (g) 8, chol. (mg) 36, sat. fat (g) 3, carb. (g) 37, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 5, pro. (g) 18, vit. A (IU) 1798, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 65, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 756, Potassium (mg) 369, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:55 pm   |  Permalink   |  0 Comments  |  Email
Saturday, 18 October 2014
  • 2    9 ounce package  refrigerated cheese-filled ravioli
  • 1 1/2   pounds   ground beef
  • 1    large  onion, chopped (1 cup)
  • 6    cloves  garlic, minced
  • 1    14 1/2ounce can  diced tomatoes, undrained
  • 1    10 3/4ounce can  condensed tomato soup
  • 1    teaspoon   dried basil, crushed
  • 1    teaspoon   dried oregano, crushed
  • 1 1/2   cups   shredded mozzarella cheese (6 ounces)
  • 1/2   cup   finely shredded Parmesan cheese (2 ounces)
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.

nutrition information
Per Serving: cal. (kcal) 503, Fat, total (g) 20, chol. (mg) 113, sat. fat (g) 9, carb. (g) 40, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 8, pro. (g) 40, sodium (mg) 854, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:13 am   |  Permalink   |  0 Comments  |  Email
Friday, 17 October 2014
  • 1    cup   Apple-Jalapeno Chutney, (recipe follows)
  • 1/2   cup   orange juice
  • 1    tablespoon   extra-virgin olive oil
  • 1    tablespoon   chopped fresh ginger
  • 1    tablespoon   light brown sugar
  • 4      scallions, finely chopped
  • 1    teaspoon   ground coriander
  • 1/4   teaspoon   ground cinnamon
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   freshly ground pepper
  • 4      boneless, skinless chicken breasts, (4-5 ounces each), trimmed
Apple-Jalapeno Chutney
  • 1    tablespoon   extra-virgin olive oil, or canola oil
  • 1      large onion, chopped (2 cups)
  • 1      bay leaf
  • 2      large apples, preferably Granny Smith or Northern Spy, peeled and diced (3 cups)
  • 1/3   cup   packed light brown sugar
  • 1/3   cup   hot jalapeno jelly, (see Ingredient note)
  • 1/3   cup   orange juice
  • 1/4   cup   cider vinegar
  • 2    tablespoons   lemon juice
Prepare Apple-Jalapeno Chutney.
Meanwhile, combine orange juice, oil, ginger, brown sugar, scallions, coriander, cinnamon, salt and pepper in a medium bowl; whisk to blend. Add the chicken; turn to coat with the marinade. Cover and marinate in the refrigerator for at least 30 minutes or for up to 6 hours.
Preheat oven to 400 degrees F. Coat a 7-by-11-inch or similar shallow baking dish with cooking spray. Arrange the chicken breasts in the baking dish and pour the marinade directly over them. Bake for 10 minutes, then reduce oven temperature to 375 degrees and bake until the chicken is no longer pink in the center, 20 to 25 minutes more. (An instant-read thermometer inserted in the center should register 170 degrees F.) Let cool in the pan for 5 to 10 minutes, then serve with the chutney on the side.
Apple-Jalapeno Chutney
Heat oil in a large nonreactive skillet over medium heat. Add onion and bay leaf; reduce heat to medium-low. Cook, stirring often, until softened and translucent, 9 to 10 minutes. Stir in apples and cook for 3 minutes, stirring often. Add brown sugar, jelly, orange juice, vinegar and lemon juice. Bring the mixture to a low boil, then simmer over medium-low heat, stirring, just until the apples are tender and liquid is reduced by one-third, 2 to 3 minutes. Remove from heat and transfer to a bowl. Let cool. Serve at room temperature or chilled.
Make Ahead Tip: Cover and refrigerate for up to 1 month.
Ingredient Note: You can find jalapeno jelly in specialty stores and in the jams-and-jellies section or specialty-foods section of large supermarkets.

nutrition information
Per Serving: cal. (kcal) 196, Fat, total (g) 8, chol. (mg) 63, sat. fat (g) 1, carb. (g) 28, Monosaturated fat (g) 5, fiber (g) 2, pro. (g) 24, sodium (mg) 353, Potassium (mg) 382, Vegetables () 0.5, Fruit () 0.5, Other Carb () 1, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:54 am   |  Permalink   |  0 Comments  |  Email
Thursday, 16 October 2014
  • 6      medium apples
  • 6      wooden skewers
  • 1      sugar
  • 1/2   cup   light corn syrup
  • 1      can (14 oz) sweetened condensed milk
  • 1/8   teaspoon   salt
  • 1    teaspoon   vanilla
  •     Candy sprinkles, chopped candy or chopped peanuts, if desired
Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230 degrees F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.

nutrition information
Per Serving: cal. (kcal) 520, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 4, carb. (g) 111, fiber (g) 3, sugar (g) 94, pro. (g) 6, vit. A (IU) 292, vit. C (mg) 5, sodium (mg) 170, calcium (mg) 202, iron (mg) 0, Other Carb () 6, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email

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