Easy Personal Pizza

Easy Personal Pizza

by | Feb 10, 2014 | Recipes

Easy Personal Pizza

Serves: 4
 
Calories: 633 Total Fat: 24g Protein: 29g To see the link from the Hunt’s homepage, click here!
Ingredients
  • 1 CAN (8 OZ EACH) HUNT’S® TOMATO SAUCE-NO SALT ADDED
  • ½ TEASPOON ITALIAN SEASONING
  • 4 PREBAKED MINI PIZZA CRUSTS, 8-INCH
  • 1-1/3 CUPS SHREDDED PART-SKIM MOZZARELLA CHEESE (1-1/3 CUPS = ABOUT 5 OZ)
  • 1 PKG (3.5 OZ EACH) SLICED PEPPERONI
 
Instructions
  1. PREHEAT OVEN TO 450°F. MIX TOMATO SAUCE AND ITALIAN SEASONING IN SMALL BOWL UNTIL WELL BLENDED. SPREAD EVENLY ONTO CRUSTS.
  2. SPRINKLE PIZZAS EVENLY WITH CHEESE; TOP WITH PEPPERONI. PLACE ON UNGREASED BAKING SHEET.
  3. BAKE ON CENTER OVEN RACK IN OVEN 8 TO 10 MINUTES, OR UNTIL EDGES OF CRUSTS ARE LIGHTLY BROWNED AND CHEESE IS MELTED.
 
 
 
 
 
 


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Poached Eggs in Tomato Sauce with Chickpeas and Feta

Poached Eggs in Tomato Sauce with Chickpeas and Feta

by | Feb 10, 2014 | Recipes

Poached Eggs in Tomato Sauce with Chickpeas and Feta

Recipe Credit to Epicurious! Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Ingredients
  • ¼ CUP OLIVE OIL
  • 1 MEDIUM ONION, FINELY CHOPPED
  • 4 GARLIC CLOVES, COARSELY CHOPPED
  • 2 JALAPEÑOS, SEEDED, FINELY CHOPPED
  • 1 15-OUNCE CAN CHICKPEAS, DRAINED
  • 2 TEASPOONS HUNGARIAN SWEET PAPRIKA
  • 1 TEASPOON GROUND CUMIN
  • 1 28-OUNCE CAN WHOLE PEELED TOMATOES, CRUSHED BY HAND, JUICES RESERVED
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 CUP COARSELY CRUMBLED FETA
  • 8 LARGE EGGS
  • 1 TABLESPOON CHOPPED FLAT-LEAF PARSLEY
  • 1 TABLESPOON CHOPPED FRESH CILANTRO
  • WARM PITA BREAD
 
Instructions
  1. PREHEAT OVEN TO 425°F.
  2. HEAT OIL IN A LARGE OVENPROOF SKILLET OVER MEDIUM-HIGH HEAT.
  3. ADD ONION, GARLIC, AND JALAPEÑOS; COOK, STIRRING OCCASIONALLY, UNTIL ONION IS SOFT, ABOUT 8 MINUTES.
  4. ADD CHICKPEAS, PAPRIKA, AND CUMIN AND COOK FOR 2 MINUTES LONGER.
  5. ADD CRUSHED TOMATOES AND THEIR JUICES. BRING TO A BOIL, REDUCE HEAT TO MEDIUM-LOW, AND SIMMER, STIRRING OCCASIONALLY, UNTIL SAUCE THICKENS SLIGHTLY, ABOUT 15 MINUTES.
  6. SEASON TO TASTE WITH SALT AND PEPPER.
  7. SPRINKLE FETA EVENLY OVER SAUCE.
  8. CRACK EGGS ONE AT A TIME AND PLACE OVER SAUCE, SPACING EVENLY APART.
  9. TRANSFER SKILLET TO OVEN AND BAKE UNTIL WHITES ARE JUST SET BUT YOLKS ARE STILL RUNNY, 5–8 MINUTES.
  10. GARNISH WITH PARSLEY AND CILANTRO.
  11. SERVE WITH PITA FOR DIPPING.
 
 
 
 
 
 


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Tomato, Sausage and White Bean Stew

Tomato, Sausage and White Bean Stew

by | Feb 10, 2014 | Recipes

Tomato, Sausage and White Bean Stew

Prep time:  
Total time:  
 
Serves: 6
 
Cook time: 4 to 10 hours Nutritional analysis per serving: Calories: 240, Fat: 6g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 25mg, Sodium: 840mg, Potassium: 950mg, Carbohydrates: 39g, Fiber: 11g, Sugar: 10g, Protein: 18g, Vitamin A: 100%, Vitamin C: 60%, Calcium: 10%, Iron: 20%
Ingredients
  • 3 (15-OZ.) CANS DRIED SMALL WHITE BEANS, DRAINED
  • 2 (14.5-OZ.) CANS FIRE ROASTED DICED TOMATOES
  • 2 TSP DRIED ITALIAN HERB SEASONING
  • 3 CLOVES MINCED GARLIC
  • 2 MEDIUM CARROTS, PEELED AND SLICED
  • 2 STALKS CELERY, SLICED
  • 1 LARGE ONION, COARSELY CHOPPED
  • 3 LINKS HOT OR MILD ITALIAN TURKEY SAUSAGE, CASINGS REMOVED
  • GROUND PEPPER TO TASTE
  • SHAVED OR SHREDDED PARMESAN CHEESE
 
Instructions
  1. PLACE BEANS, TOMATOES, SEASONING AND VEGETABLES IN A SLOW COOKER; STIR LIGHTLY.
  2. TEAR SAUSAGE INTO ¾-INCH PIECES AND ADD TO SLOW COOKER; STIR AGAIN LIGHTLY.
  3. COVER AND COOK ON HIGH FOR 4 TO 5 HOURS OR ON LOW FOR 8 TO 10 HOURS.
  4. SEASON TO TASTE WITH PEPPER AND SERVE WITH PARMESAN CHEESE.
  5. QUICK STOVETOP VARIATION:
  6. PREPARE AS DIRECTED ABOVE, COOKING IN A LARGE POT INSTEAD OF A SLOW COOKER AND ADDING 1 CUP REDUCED-SODIUM CHICKEN BROTH.
  7. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 45 MINUTES.
 
 
 


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Chili Colorado

Chili Colorado

by | Feb 10, 2014 | Recipes

Chili Colorado

Prep time:  
Cook time:  
Total time:  
 
Serves: 4-6
 
A great simple dinner! Recipe may be doubled, then freeze half for another quick meal.
Ingredients
  • 2 LBS. BEEF ROUND, CUT INTO 1-INCH CUBES
  • 1 LARGE ONION, PEELED AND CHOPPED
  • 1 (14½-OZ.) CAN MEXICAN-STYLE DICED TOMATOES
  • 1 (6-OZ.) CAN TOMATO PASTE
  • 1 (4-OZ.) CAN DICED GREEN CHILES
  • 1 TEASPOON MINCED GARLIC
  • 1 TBSP. CHILI POWDER
  • 1 TSP. DRIED MEXICAN OREGANO LEAVES AND GROUND CUMIN
  • ¼ TEASPOON SALT OR TO TASTE
  • FRESHLY GROUND PEPPER TO TASTE
  • DICED AVOCADO, SHREDDED MEXICAN BLEND CHEESE, CILANTRO LEAVES (OPTIONAL)
 
Instructions
  1. STIR TOGETHER ALL INGREDIENTS EXCEPT OPTIONAL TOPPINGS AND BRING TO A BOIL OVER MEDIUM HIGH HEAT.
  2. REDUCE HEAT AND SIMMER, COVERED, FOR 2 HOURS OR UNTIL BEEF IS TENDER.
  3. REMOVE COVER AND COOK OVER MEDIUM HEAT UNTIL SAUCE IS THICK.
  4. SEASON WITH PEPPER AND SERVE WITH DICED AVOCADO, SHREDDED CHEESE AND CILANTRO LEAVES, IF YOU LIKE.
  5. NUTRITIONAL ANALYSIS PER SERVING:
  6. CALORIES: 330, FAT: 9G, SATURATED FAT: 3G, TRANS FAT: 0G, CHOLESTEROL: 120MG, SODIUM: 790MG, POTASSIUM: 742MG, CARBOHYDRATES: 19G, FIBER: 5G, SUGAR: 11G, PROTEIN: 42G, VITAMIN A: 30%, VITAMIN C: 30%, CALCIUM: 6%, IRON: 25%
 
 
 
 
 
 
 
 
 


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Chicken Cacciatore

Chicken Cacciatore

by | Feb 10, 2014 | Recipes

Chicken Cacciatore

Prep time:  
Total time:  
 
Serves: 6
 
Here’s an amazing dish that was provided to us by our friend, Chef Andre of Kathy Ireland Worldwide. If you’re looking for an impressive Celebrity Chef inspired dish that is rich in nutrients, lycopene and is surprisingly easy to make, give it a try!
Ingredients
  • GROUND PEPPER
  • ½ CUP ALL FLOUR, FOR DREDGING
  • 3 TABLESPOONS OLIVE OIL
  • 1 LARGE RED BELL PEPPER, CHOPPED
  • 1 LARGE GREEN BELL PEPPER, CHOPPED
  • 1 SWEET ONION, CHOPPED
  • 3 GARLIC CLOVES, CHOPPED
  • 1 TABLESPOON SMOKED PAPRIKA
  • ¾ CUP RED WINE
  • 1 (28OZ) CAN DICED TOMATOES WITH JUICE
  • ¾ CUP CHICKEN BROTH
  • 2 TABLESPOONS CAPERS
  • 1 JAR ARTICHOKES
  • 1 ½ TEASPOONS DRIED OREGANO
  • BASIL FOR GARNISH.
 
Instructions
  1. SEASON CHICKEN PIECES WITH SALT AND PEPPER; THEN DREDGE EACH PIECE IN FLOUR TO COAT LIGHTLY
  2. IN A LARGE HEAVY SKILLET, HEAT OIL OVER MEDIUM-HIGH FLAME. ADD THE CHICKEN PIECES TO THE PAN AND SAUTÉ JUST UNTIL BROWN, ABOUT 5 MINUTES PER SIDE. IF ALL THE CHICKEN DOES NOT FIT IN THE PAN, SAUTÉ IN 2 BATCHES.
  3. TRANSFER THE CHICKEN TO A PLATE AND SET ASIDE. ADD CHOPPED BELL PEPPERS, ONION AND GARLIC TO THE SAME PAN AND SAUTÉ OVER MEDIUM-HEAT UNTIL THE ONION AND PEPPERS ARE TENDER, ABOUT 5 MINUTES.
  4. SEASON WITH SALT AND PEPPER AND PAPRIKA. ADD THE WINE AND SIMMER UNTIL REDUCED BY HALF, ABOUT 3 MINUTES. ADD TOMATOES AND ARTICHOKES, WITH JUICE, BROTH, CAPERS AND OREGANO.
  5. RETURN THE CHICKEN PIECES TO THE PAN AND TURN THEM TO COAT IN THE SAUCE. BRING THE SAUCE TO A SIMMER. CONTINUE SIMMERING OVER MEDIUM-HEAT UNTIL THE CHICKEN IS JUST COOKED THROUGH, ABOUT 30MINUTES.
  6. USING TONGS, TRANSFER THE CHICKEN TO A PLATTER. IF NECESSARY, BOIL THE SAUCE UNTIL IT THICKENS SLIGHTLY, ABOUT 3 MINUTES FOR THE THIGHS.
  7. SPOON OFF ANY EXCESS FAT FROM ATOP THE SAUCE, SPOON THE SAUCE OVER THE CHICKEN, THEN SPRINKLE WITH THE BASIL AND SERVE.
 
 
 
 
 
 
 
 


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