Weekly recipes for August 24, 2011

Apple-licious Taquitos

Prep: 15 minutes. Cook: 10 minutes per batch. Makes: 18 taquitos

This recipe makes a large batch. You can make as many taquitos as you need, saving the remaining filling for later.

Ingredients:

18 small whole wheat tortillas
4 apples, red or green, diced
1 jar (24 ounces) applesauce, no sugar added
1 teaspoon cinnamon
3 tablespoons vegetable oil

1. Mix diced apples with the applesauce in a bowl; stir in cinnamon.

2. Heat a griddle to medium high. Lightly coat both sides of the tortillas with oil using a pastry brush. Place 1-2 heaping tablespoons apple mixture in the center of each tortilla. Roll the tortillas to make a flute shape; carefully place them on the griddle, seam-side down.

3. Cook, turning, until the tortillas become crispy, 5-10 minutes. Remove from heat; allow to cool before wrapping for lunch bags.

Nutrition information:

Per serving: 191 calories, 20 percent of calories from fat, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 34 g carbohydrates, 6 g protein, 290 mg sodium, 5 g fiber.

Note: Adapted from “Handstand Kids Mexican Cookbook” (Handstand Kids, $28).

Chocolate-Cranberry Crunch

Prep: 15 minutes. Cook: 30 minutes. Servings: 16.

Ingredients:

3 cups old-fashioned rolled oats
1 cup crispy wheat cereal squares
1/2 cup packed light brown sugar
1/3 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons honey
3 tablespoons canola oil
2 teaspoons vanilla
3 ounces semisweet chocolate, finely chopped
1/2 cup dried cranberries

1. Heat oven to 300. Line a rimmed baking sheet with parchment paper. Coat parchment paper with cooking spray.

2. Combine oats and next 5 ingredients in a large bowl. Combine honey and canola oil in a small saucepan. Cook over low heat until warm, 2 minutes. Remove from heat. Add vanilla and chocolate, stirring with a whisk until smooth. Gently stir chocolate mixture into oat mixture.

3. Spread chocolate mixture onto prepared pan. Bake, stirring twice, 28 minutes. Cool completely in pan on a wire rack. Stir in cranberries. Store in an airtight container up to 1 week.

Nutrition information:

Per 1/2 cup serving: 193 calories, 31% of calories from fat, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 32 g carbohydrates, 3 g protein, 91 mg sodium, 3 g fiber.

Note: Adapted from “The Ultimate Kid-Approved Cookbook” (Oxmoor House, $19.95)

Mustard-Garlic Roasted Pork Loin

Makes 10 servings. Preparation time: 10 minutes. Cooking time: 40 to 45 minutes; standing time: 5 minutes

4 cloves minced garlic
2 teaspoons finely chopped fresh thyme leaves
3 tablespoons Dijon mustard
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (3- to 3 1/3-pound) well-trimmed boneless center-cut pork loin roast.

Heat oven to 375 degrees. In a small bowl, combine garlic and thyme. Whisk in mustard, oil, salt and pepper. Brush pork with mustard mixture; transfer to a roasting pan and roast 40 to 45 minutes or until the center of roast reaches 145 degrees. Let stand 5 minutes. Carve into slices and serve.

Per serving: 217 calories, 26 grams protein, 12 grams fat (50 percent calories from fat), 3.4 grams saturated fat, 1 gram carbohydrate, 69 milligrams cholesterol, 264 milligrams sodium, no fiber.

(Adapted from “Everyday to Entertaining” by Meredith Deeds and Carla Snyder; Robert Rose Inc.; $24.95.)

Maple-Mustard Chicken Thighs

Makes 4 servings. Preparation time: 15 minutes; refrigeration time: 2 hours. Cooking time: less than 20 minutes.

1/3 cup spicy brown mustard
2 tablespoons light brown sugar
3 tablespoons maple syrup
2 tablespoons yellow mustard
1/4 teaspoon onion powder
1 tablespoon cider vinegar
2 teaspoons lower-sodium soy sauce
1/2 teaspoon black pepper
1 clove minced garlic
8 bone-in skinless chicken thighs
1/4 teaspoon coarse salt

Combine spicy brown mustard, sugar, syrup, yellow mustard, onion powder, vinegar, soy sauce, pepper and garlic; mix well. Place half of the mixture in a resealable plastic bag; reserve other half. Add chicken to bag; seal. Refrigerate 2 hours. Heat grill to medium-high. Remove chicken from bag; discard marinade. Sprinkle chicken with salt. Place the chicken on grill rack coated with cooking spray; grill 8 minutes on each side or until internal temperature reaches 165 degrees. Serve with reserved mustard mixture.

Per serving: 313 calories, 28 grams protein, 12 grams fat (37 percent calories from fat), 3.2 grams saturated fat, 18 grams carbohydrate, 99 milligrams cholesterol, 570 milligrams sodium, no fiber.

(Adapted from Cooking Light magazine.)

Root Beer Sloppy Joes

Makes 4 servings. Preparation time: 15 minutes. Cooking time: less than 30 minutes.

1-pound ground sirloin
1 medium finely chopped onion
2 cloves minced garlic
1 teaspoon chili powder
1/2 teaspoon dried thyme
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup ketchup
1/2 cup root beer or other dark soda
4 whole-grain sandwich rolls or buns

Heat oven to 400 degrees to toast buns. In a large nonstick skillet, cook ground sirloin on medium 6 minutes, or until no longer pink; drain. Add onion and garlic and cook, stirring, about 5 minutes or until softened. Stir in chili powder, thyme, mustard, salt and pepper. Cook and stir 1 minute. Stir in ketchup and root beer. Reduce heat to medium-low and cook 10 to 15 minutes or until it thickens. Serve on toasted rolls or buns.

Per serving (with buns): 358 calories, 30 grams protein, 7 grams fat (17 percent calories from fat), 2.2 grams saturated fat, 46 grams carbohydrate, 60 milligrams cholesterol, 1,162 milligrams sodium, 4 grams fiber.

(Adapted from “The Kentucky Fresh Cookbook,” Maggie Green; University Press of Kentucky; $29.95.)

Start to finish: 10 minutes. Servings: 4.

1 15-ounce package frozen wild blueberries
1 cup milk
2 tablespoons honey
Pinch cinnamon (optional)
Pinch cardamom (optional)

In a blender, combine all ingredients and blend until smooth. Serve immediately.

Start to finish: 6 1/2hours (1/2 hour active). Makes 32 cubes.

6 1/4-ounce envelopes unflavored gelatin, divided
4 cups grape juice, divided
1/2 cup honey, divided
1/2 cup cool water
1 cup boiling water
1 cup peanut butter
1 8-ounce package cream cheese, room temperature

Spray a 9-by-13-inch pan with cooking spray, then line with plastic wrap. In a medium bowl, combine 4 of the envelopes of gelatin with 1 cup of grape juice. Let sit for 5 minutes.

In a small saucepan over medium-high heat, bring the remaining 3 cups grape juice and 1/4 cup of the honey to a boil. Pour into the bowl with the gelatin and stir until the gelatin is dissolved. Pour the mixture into the prepared pan and refrigerate until firm and set up, about 3 hours.

In a small bowl, combine the cool water with the remaining 2 envelopes of gelatin. Let sit for 5 minutes, then add the boiling water. Stir until the gelatin is completely dissolved. Set aside.

In a large bowl, use an electric mixer to beat together the peanut butter, cream cheese and remaining 1/4 cup of honey until smooth. Slowly beat in the gelatin mixture. Pour and spread this mixture over the set up grape jelly in the pan. Refrigerate and allow to set up completely, about 3 hours.

Using the plastic wrap to assist, remove the set up gelatin from the pan and peel off the plastic wrap. Cut into cubes. Store in the refrigerator for up to 5 days.