Archive for the ‘Beans’ Category

Makes 9 servings

  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 2 cups coarsely chopped cabbage
  • 3 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium zucchini, sliced, halved
  • 5 cups water
  • 2 pkgs (15 oz each) marinara sauce
  • 1 can (15.5 oz) great Northern beans, drained, rinsed
  • 1 pkg (9 oz) three cheese tortellini, cooked, drained
  • 1/4 tsp crushed red pepper
  1. Cook onion in oil in large saucepan or Dutch oven 3-4 minutes or until tender, stirring occasionally.  Add remaining vegetables; stir.  Cover.  Cook 5 minutes. 
  2. Add water, sauce and beans; stir.  Bring to boil.  Reduce heat to low; simmer 15-20 minutes or until carrots are tender, stirring occasionally. 
  3. Add pasta and pepper flakes; cook until thoroughly heated, stirring occasionally. Serve with shredded Parmesan cheese if desired. 

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Makes 8 servings

  • 1-1/2 pounds round red potatoes
  • 1 cup fresh green beans, cut into 2-inch-long pieces
  • 2 cups broccoli and/or cauliflower florets
  • 1/2 cup coarsely shredded carrot
  • 1/2 cup bottled reduced-calorie ranch salad dressing
  • 1/4 teaspoon ground black pepper
  • Fat-free milk (optional)
  1. Cut potatoes into 1/2-inch cubes. Place potatoes in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
  2. In a small saucepan, bring about 2 cups water to boiling. Add green beans; return to boiling. Cover and cook for 3 minutes. Drain; rinse with cold water.
  3. In a very large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.

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Makes 4-6 servings

  • 1 chicken breast fillet or vegetarian chicken pieces
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced red bell peppers
  • 2 tablespoons minced green onions
  • 1/3 cup frozen corn
  • 1/4 cup canned black beans, rinsed and drained
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • 3/4 cup shredded Monterrey jack cheese
  • 5 (7 inch) flour tortillas
  1. Preheat barbecue grill or frying pan to high heat.
  2. Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.
  3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.
  4. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
  5. Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
  6. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five egg-rolls.
  7. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.
  8. Preheat 4-6 cups of oil to 375°F.
  9. Deep fry egg-rolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each egg-roll diagonally lengthwise.

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Serves 4

  • 3/4 lb rigatoni pasta
  • 4 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, finely chopped
  • 1 large yellow pepper, seeded, cut into 1 inch strips
  • 1 large red pepper, seeded, cut into 1 inch strips
  • 1 large orange pepper, seeded, cut into 1 inch strips
  • 1 can (15 1/2 oz) cannelloni beans, rinsed, drained
  • 1/4 cup vegetable broth
  • 1/4 cup white wine
  • 1 tsp red wine vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 (5 oz) bag baby spinach leaves
  • 1/2 cup grated Parmigiano-Reggiano cheese
  1. Bring a large pasta pot of salted water to a boil, add rigatoni and cook about 9 minutes, or until pasta is very al dente (it will finish cooking in the sauce).  Drain pasta, reserving 1 cup of cooking water. 
  2. Meanwhile, in a large, deep skillet, melt 2 tbsp of the butter in the olive oil over medium-high heat.  Add onion and garlic; sauté 2 to 3 minutes, until fragrant.  Add peppers and sauté 3 minutes.  Add beans, broth, wine, vinegar, salt and pepper; cover skillet and simmer over low heat 8 minutes, until peppers are tender. 
  3. Uncover; stir in pasta and reserved cooking water.  Cover; cook 4-6 minutes longer, until pasta is al dente and sauce thickens slightly.  Add spinach; toss until just wilted.  Add remaining 2 tbsp butter and 1/4 cup of the cheese, and toss.  Transfer to a large pasta bowl.  Top with remaining cheese. 

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Makes 6 servings

  • 1 pkg (7 1/4 oz) Macaroni & Cheese Dinner
  • 1 lb ground beef
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 can (14 1/2 oz) stewed tomatoes, undrained
  • 1 can (16 oz) kidney beans, drained
  • 1/3 cup sour cream
  • 1/3 cup shredded sharp cheddar cheese
  1. Prepare Dinner as directed on package, using Light Preparation directions.
  2. Meanwhile, brown meat with chili powder and cumin in large nonstick skillet on medium heat.  Add tomatoes with their liquid and the beans; simmer 3 minutes, stirring occasionally.
  3. Stir in prepared dinner; cook 3-5 minutes or until heated through, stirring occasionally.  Top with sour cream and cheese.

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Makes 16 servings

Base Ingredients

  • 1 pkg (8 oz) cream cheese, softened
  • 1/2 cup salsa
  • 1 cup Mexican style shredded cheese

Topping Choices (pick one or a combination)

  • 1/4 cup chopped cilantro
  • 1/4 cup sliced green onions
  • 1/2 cup sliced pitted ripe olives
  • 1/2 cup coarsely chopped avocados
  • 1/2 cup drained canned black beans, rinsed
  1. Spread cream cheese onto bottom of a 9 inch serving dish or pie plate.
  2. Top with salsa, shredded cheese and topping(s).
  3. Serve with crackers.

Make Ahead: Prepare first 2 steps as directed; cover and refrigerate for up to 6 hours.  Top with toppings just before serving.

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