Aztec Fudge

This easy-to-make fudge balances rich chocolate flavors with the slight heat of ancho chile pepper.


Makes 64 pieces
   
Ingredients:
20 ounces semisweet chocolate, chopped
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ancho chile pepper*
1 can (14 ounces) sweetened condensed milk
1 cup sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces
3 cups miniature marshmallows
1 tablespoon pure vanilla extract
 
Directions:
Line an 8-inch square pan with foil allowing edges to extend beyond pan; butter the foil.

In a large bowl, combine chopped chocolate, cinnamon and ground ancho chile pepper.
 
In a medium saucepan, combine sweetened condensed milk, sugar and butter. Heat over medium heat, stirring constantly, until sugar and butter are melted and mixture begins to boil. Add marshmallows and stir for 1 minute until melted. Remove from heat and immediately pour over chopped chocolate mixture; let stand 2 minutes or until chocolate is softened. Add vanilla; stir until smooth.

Pour mixture into pan and refrigerate 4 hours or until firm. To cut fudge, pull on foil edges to remove foil and fudge from pan. Remove foil, place fudge on cutting board; cut into 64 pieces. Store in airtight container in refrigerator for up to 3 weeks.

*Add more or less ancho chile pepper to desired spice level. 

Tip

To avoid coarse, grainy fudge, stir the mixture as little as possible from the time the sugar is completely dissolved through cooking and cooling stages. Stirring the sugar mixture, particularly during the cooling phase, can trigger sugar crystal formulation.

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Lovers Lane?

Chicken & Spinach Soup with Fresh Pesto

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pestoswirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

INGREDIENTS

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1/2 cup carrot or diced red bell pepper
• 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
• 1 large clove garlic, minced
• 5 cups reduced-sodium chicken broth
• 1 1/2 teaspoons dried marjoram
• 6 ounces baby spinach, coarsely chopped
• 1 15-ounce can cannellini beans or great northern beans, rinsed
• 1/4 cup grated Parmesan cheese
• 1/3 cup lightly packed fresh basil leaves
• Freshly ground pepper to taste
• 3/4 cup plain or herbed multigrain croutons for garnish (optional)

• PREPARATION

  1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
  2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
  3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
  4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

  NUTRITION

  Per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 29 mg cholesterol; 16 g carbohydrates; 18 g protein; 6g fiber; 691 mg sodium; 529 mg potassium.
  Nutrition Bonus: Vitamin A (110% daily value), Folate & Vitamin C (20% dv).
  1/2 Carbohydrate Serving
  Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat
  
  

Gourmet Chicken Sandwich

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream

Directions

1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Nutritional Information 

Amount Per Serving  Calories: 303 | Total Fat: 18.1g | Cholesterol: 76mg

Pumpkin Turkey Chili

Ingredients

• 
  

Cook Time:
20 Min

Ready In:
30 Min

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream

Directions

1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Nutritional Information 

Amount Per Serving  Calories: 303 | Total Fat: 18.1g | Cholesterol: 76mg