Allrecipes – August-September 2019

ALLRECIPES.COM 111 AUG/SEPT 2019

1 green onion, thinly sliced

2 (12-inch) flour tortillas, or

spinach-herb, tomato-basil,

or garlic-herb wraps

¼ cup chopped red bell pepper

¼ cup chopped celery

¼ cup shredded cheddar

cheese (2 oz.)

¼ cup sliced black olives

1. Stir together cream cheese, ranch
   dressing mix, and green onion in a
   bowl until combined. Divide mixture
   among tortillas and spread evenly.
   Top with remaining ingredients. Roll up
   tortillas and wrap tightly in foil or plastic
   wrap. Chill 2 hours or overnight.


2. To serve, unwrap tortillas and trim
   ends of each tortilla roll. Cut rolls into
   1-inch slices (about 6 pinwheels).
   armagazine.com/party-pinwheels
   VEGETARIAN
   PER 3 PINWHEELS: 403 CAL; 26G FAT (14G SAT);
   11G PRO; 30G CARB (2G FIBER, 4G SUGARS);
   733MG SODIUM

6. BERRYLICIOUS

SANGRIA SLUSH

HANDS-ON 10 MIN TOTAL 10 MIN

SERVES 4 SUBMITTED BY FOODELICIOUS

14 REVIEWS

1 ½ cups sweet red wine,

Zinfandel, or red blend

1 ½ to 2 cups ice cubes

1 orange, juiced (about ⅓ cup)

⅓ cup frozen blueberries

⅓ cup frozen raspberries

⅓ cup frozen strawberries

¼ cup orange liqueur

2 Tbsp. sugar, or more to taste

Fresh berries (optional)

Add wine, ice, orange juice, berries, liqueur,

and sugar to a blender. Cover and blend

until smooth. Serve immediately; if desired,

garnish glasses with fresh berries. Or pour

into a freezer container, seal, and freeze

overnight; to serve, use a heavy spoon to

scrape and break up frozen mixture.

armagazine.com/berrylicious-sangria-slush

HIDDEN GEM QUICK

PER CUP: 164 CAL; 0G FAT (0G SAT); 0G PRO;

20G CARB (1G FIBER, 11G SUGARS); 7MG SODIUM

1. Preheat oven to 400°F. Line 2 rimmed
   baking sheets with foil.


2. Stir together chili powder and cumin in a
   small bowl. Divide sweet potatoes between
   prepared pans. Drizzle 1 Tbsp. oil over each
   pan, then sprinkle each with 1 Tbsp. spice
   mixture and ⅛ tsp. salt. Toss to coat evenly.
   Roast, stirring once, until sweet potatoes are
   tender and golden, about 20 minutes.


3. Meanwhile, heat remaining 1 Tbsp. oil
   in a skillet over medium heat. Add onion
   and garlic; sauté until soft. Mash beans into
   onion mixture. Add soy sauce, mustard, and
   remaining spice mixture. Gradually stir in
   water until desired consistency. Heat until
   warmed through, 2 to 3 minutes.


4. Divide bean mixture and roasted sweet
   potatoes evenly between tortillas; top
   with cheese. Fold tortillas burrito-style
   around fillings. Wrap burritos in foil. Chill
   up to 3 days, or put foil-wrapped burritos in
   zip-top freezer bags and freeze up to
   1 month.
   To reheat: If frozen, thaw in refrigerator
   overnight. Bake in a 400°F oven until heated
   through, about 20 to 30 minutes. If desired,
   serve with salsa.
   armagazine.com/black-bean-sweet-
   potato-burritos
   HEALTHY VEGETARIAN
   PER BURRITO: 434 CAL; 15G FAT (5G SAT); 17G PRO;
   59G CARB (7G FIBER, 3G SUGARS); 836MG SODIUM

3. TERIYAKI AND

PINEAPPLE CHICKEN

PREP 25 MIN REHEAT 5 MIN

SERVES 16 SUBMITTED BY HEZZZ1223

237 REVIEWS

2 Tbsp. vegetable oil

2 lb. boneless, skinless chicken

breasts, cubed

1 (8-oz.) pkg. sliced mushrooms

2 green bell peppers, chopped

2 yellow bell peppers, chopped

2 red bell peppers, chopped

2 onions, chopped (2 cups)

1 (20-oz.) can pineapple chunks

(packed in juice)

2 cups reduced-sodium teriyaki sauce

1 ½ tsp. garlic powder

1 to 2 tsp. crushed red pepper

¼ cup cornstarch

1. Heat 1 Tbsp. oil in a wok or very large
   skillet over high heat. Working in batches,
   add chicken; cook, stirring often, until
   no longer pink in centers, 5 to 7 minutes.
   Remove chicken and add remaining 1 Tbsp.
   oil to wok. Add mushrooms, bell peppers,
   and onions; cook, stirring constantly, until
   vegetables are just tender, 3 to 5 minutes.
   Remove vegetables from wok.


2. Stir together pineapple with juices,
   teriyaki sauce, garlic powder, and crushed
   red pepper in a bowl; whisk in cornstarch
   until combined. Pour into wok, stirring
   constantly, until thickened and bubbly.
   Continue cooking 1 minute more. Return

chicken and vegetables to wok. Stir to coat

evenly with sauce.

3. Divide mixture among four 1-qt. zip-top
   plastic bags or freezer containers, about
   2 ½ cups each. Seal and chill up to 3 days or
   freeze up to 3 months.
   To reheat: If frozen, thaw in refrigerator
   overnight. Cook in a saucepan over medium
   heat, stirring occasionally, until heated
   through, about 5 minutes. If desired, serve
   over cooked rice topped with green onion.
   armagazine.com/teriyaki-and-
   pineapple-chicken
   HEALTHY
   PER ⅔ CUP: 231 CAL; 4G FAT (1G SAT); 17G PRO;
   32G CARB (2G FIBER, 11G SUGARS); 537MG SODIUM

4. SAUSAGE AND

ZUCCHINI SOUP

PREP 45 MIN REHEAT 15 MIN

SERVES 16 SUBMITTED BY TRINA

6 REVIEWS

3 lb. bulk Italian or pork sausage

1 bunch celery, chopped (4 cups)

2 onions, chopped (2 cups)

3 zucchini, halved and

sliced (6 cups)

3 (28-oz.) cans diced tomatoes,

undrained

3 (14.5-oz.) cans reduced-

sodium chicken broth

2 Tbsp. Italian seasoning

2 tsp. garlic salt

1. Heat an 8-qt. pot over medium-high heat.
   Add sausage; cook, stirring frequently, until
   browned, 5 to 7 minutes. Using a slotted
   spoon, remove sausage from pot. Add
   celery and onions; cook until tender, about
   5 minutes. Drain fat from pot; return to heat
   and add sausage.


2. Add remaining ingredients and simmer
   over low heat until zucchini is tender, about
   25 minutes. Remove from heat and let cool.


3. Divide soup among 4 zip-top plastic bags
   or freezer containers, about 6 cups each.
   Seal and chill up to 3 days or freeze up to
   3 months.
   To reheat: If frozen, thaw in refrigerator
   1 to 2 days. Cook in a large saucepan over
   medium heat until heated through, stirring
   frequently, about 15 minutes. If desired, top
   with Parmesan cheese.
   armagazine.com/sausage-and-
   zucchini-soup
   HIDDEN GEM
   PER 1½ CUPS: 301 CAL; 19G FAT (8G SAT); 15G PRO;
   11G CARB (2G FIBER, 6G SUGARS); 1,102MG SODIUM

5. PARTY PINWHEELS

HANDS-ON 20 MIN TOTAL 2 HR, 20 MIN

SERVES 4 SUBMITTED BY MADDIES MOM

736 REVIEWS

1 (8-oz.) pkg. cream cheese, softened

½ (1-oz.) envelope dry ranch

dressing mix

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