Awesome Garden Patch Lasagna

Awesome Garden Patch Lasagna

by | Sep 12, 2016 | Media Recipe

Awesome Garden Patch Lasagna

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Your family will never know there’s a mouthful of vegetables in every bite of this delicious lasagna dish fresh from the garden with a creamy mixture of cheese and whole wheat noodles. Whether the veggies are from your garden or farmers’ market, it’s hard to find a healthier lasagna recipe that will be a crowd pleaser!

Serves 10

Ingredients:

  • 1 TEASPOON SALT (OPTIONAL)
  • 1 POUND 4 OUNCES WHOLE WHEAT LASAGNA NOODLES UNCOOKED
  • 2 TABLESPOONS VEGETABLE OIL
  • 2 ½ CUPS SHREDDED CARROTS
  • 2 ½ CUPS SPINACH LEAVES
  • 1 CUP DICED ONION
  • 5 CUPS LOW-SODIUM TOMATO SAUCE
  • ¼ CUP LOW-SODIUM TOMATO PASTE
  • 1 TEASPOON DRIED OREGANO
  • 1/2 TEASPOON GRANULATED GARLIC
  • 2 ½ CUPS REDUCED FAT COTTAGE CHEESE
  • 1 TEASPOON DRIED PARSLEY
  • ¼ CUP GRATED PARMESAN CHEESE
  • 1 CUP SHREDDED MOZZARELLA CHEESE

Instructions:

  1. BRING A LARGE POT OF WATER (MAY ADD SALT) TO A BOIL OVER HIGH HEAT. ADD THE LASAGNA NOODLES AND COOK UNTIL JUST TENDER, ABOUT 10-12 MINUTES OR ACCORDING TO MANUFACTURERS DIRECTIONS.  DRAIN AND SET ASIDE.
  2. HEAT OIL IN A LARGE SKILLET AND ADD THE ONION, SHREDDED CARROTS AND SPINACH. COOK UNTIL VEGETABLES ARE HEATED THROUGH AND ONION IS TRANSLUCENT. DRAIN OFF ANY EXCESS LIQUID.
  3. PLACE THE TOMATO SAUCE AND TOMATO PASTE IN A MEDIUM SAUCE PAN OVER MEDIUM HEAT. WHISK UNTIL FULLY COMBINED THEN ADD IN THE OREGANO AND GRANULATED GARLIC. REDUCE HEAT TO MEDIUM LOW AND SIMMER, UNCOVERED FOR 10 MINUTES.
  4. IN A LARGE BOWL, COMBINE COTTAGE CHEESE, DRIED PARSLEY AND GRATED PARMESAN CHEESE. MIX WELL TO COMBINE.
  5. SPREAD 1 CUP OF TOMATO SAUCE ON THE BOTTOM OF A LARGE LASAGNA PAN. LAYER WITH A SINGLE LAYER OF NOODLES, ¼ OF THE CARROT AND SPINACH MIXTURE, ¼ OF THE CHEESE MIXTURE, AND ANOTHER LAYER OF TOMATO SAUCE. CONTINUE TO CREATE THREE ADDITIONAL LAYERS ENDING WITH A SINGLE LAYER OF NOODLES AND REMAINDER OF SAUCE. SPRINKLE MOZZARELLA CHEESE OVER EACH PAN OF LASAGNA AND COVER WITH FOIL.
  6. BAKE IN A CONVENTIONAL OVEN AT 375°F FOR 50 MINUTES; CONVECTION OVEN AT 350°F FOR 40 MINUTES.
  7. REMOVE FROM OVEN AND ALLOW TO COOL FOR 15 MINUTES BEFORE SERVING. SLICE INTO INDIVIDUAL SERVINGS AND SERVE.

NUTRITIONAL INFORMATION PER SERVING: 368 calories, 8.9 g fat, 2.9 g saturated fat, 0.0 g trans fat, 13 mg cholesterol, 365 mg sodium, 217 mg potassium, 51.5 g carbohydrates, 9 g fiber, 6.5 g sugar, 20.9 g protein (USDA)

Recipe created by Tomato Products Wellness Council


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South of the Border Pizza

South of the Border Pizza

by | Sep 12, 2016 | Media Recipe

South of the Border Pizza

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Switch out your pizza  from Italian to Mexican with this South of the Border recipe. Use traditional pizza crust – just add beans, corn, peppers, taco seasoning, salsa and cheese.  Is it Taco Tuesday or Pizza Friday? You decide.

Serves 10

Ingredients:

For the pizza crust*:

  • 2 ½ CUPS WHOLE WHEAT/ENRICHED FLOUR BLEND
  • ¼ TEASPOON SALT
  • 2 TEASPOONS SUGAR
  • 1 1/2 TEASPOONS ACTIVE DRY YEAST
  • ¾ CUP + 1/8 CUP WATER (WARMED TO 130° F)
  • 1 TABLESPOON VEGETABLE OIL
  • 2 TABLESPOONS CORNMEAL

For the toppings:

  • 1 ¼ CUPS TOMATO SAUCE
  • 2 1/2 CUPS REFRIED BEANS
  • 2 TABLESPOONS + 2 TEASPOONS TACO SEASONING, DIVIDED
  • 1 CUP CANNED CORN, DRAINED AND RINSED (PREFERABLY LOW-SODIUM)
  • 1 CUP DICED GREEN BELL PEPPERS
  • 2 ½ CUPS DICED CANNED TOMATOES, DRAINED
  • 2 ½ CUPS SHREDDED CHEDDAR CHEESE
  • 1 CUP SHREDDED LETTUCE
  • 1 ¼ CUPS PREPARED SALSA (PREFERABLY LOW-SODIUM)

Instructions:

  1. PREPARE THE PIZZA CRUST. PLACE FLOUR, SALT, SUGAR, AND DRY YEAST IN LARGE MIXER BOWL.
  2. MIX WITH A DOUGH HOOK FOR 30 SECONDS ON LOW SPEED.
  3. WHISK TOGETHER THE WARM WATER AND OIL. ADD LIQUIDS TO THE FLOUR MIXTURE AND MIX ON LOW SPEED FOR 5 MINUTES.
  4. REMOVE THE DOUGH FROM THE MIXER AND GENTLY SHAPE INTO A LARGE BALL. LET SIT AT ROOM TEMPERATURE FOR AT LEAST 20 MINUTES BEFORE STRETCHING.
  5. LIGHTLY COAT A LARGE SHEET PAN (13”X18”X1”) WITH COOKING SPRAY. SPRINKLE PAN WITH CORNMEAL AND SET ASIDE. PLACE DOUGH BALL IN CENTER OF PAN AND FLATTEN DOUGH BY ROLLING OR SPREADING WITH FINGERS TO THE RIM OF PANS. KEEP EDGES THICKER THAN CENTER TO CREATE A CRUST WHEN BAKED.
  6. PREPARE THE PIZZA TOPPINGS. HEAT TOMATO PUREE AND REFRIED BEANS IN SAUCEPAN OVER MEDIUM HEAT. MIX WELL TO COMBINE AND SEASON WITH 2 TABLESPOONS TACO SEASONING.
  7. IN A SEPARATE PAN, PLACE THE CORN, GREEN PEPPERS, DICED TOMATOES AND REMAINING 2 TEASPOONS TACO SEASONING IN A LARGE SKILLET.
  8. COOK FOR 10 MINUTES, STIRRING OCCASIONALLY. DRAIN OFF ANY EXCESS LIQUID.
  9. ASSEMBLE THE PIZZA. SPREAD TOMATO/BEAN MIXTURE ONTO PIZZA CRUST FOLLOWED BY TOMATOCORN-PEPPER MIXTURE. SPRINKLE ON CHEDDAR CHEESE AND BAKE UNTIL CRUST IS LIGHTLY BROWNED: CONVENTIONAL OVEN: 475°F FOR 15-18 MINUTES. CONVECTION OVEN: 450°F FOR 15 MINUTES.
  10. REMOVE AND LET SIT FOR AT LEAST 5 MINUTES BEFORE SLICING. CUT INTO 10 SQUARES AND TOP WITH SHREDDED LETTUCE AND SALSA. SERVE IMMEDIATELY.

*May use prepared pizza crust

NUTRITION INFORMATION PER SERVING: 313 calories, 12.8g fat, 6.3g saturated fat, 0.0g trans fat, 30mg cholesterol, 580mg sodium, 467mg potassium, 44.3g carbohydrates, 7.4 fiber, 6.0g sugars, 17.3g protein (USDA)

Recipe created by Tomato Products Wellness Council


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Mango Salsa

Mango Salsa

by | Aug 18, 2016 | Recipes

Mango Salsa

Enjoy the balance of sweet and spicy flavors in this vibrant salsa that is so easy to make and great for an end of the summer celebration. Recipe courtesy of Del Monte – Mango Salsa.

Ingredients

1 can (15oz.) diced mango with light syrup

1 can (14.5oz.)petite cut diced tomatoes, well drained

¼ cup diced red onion

¼ cup chopped fresh cilantro or mint

½ jalapeno pepper, seeded and finely chopped
or 2 Tbsp. canned diced jalapeno

2 Tbsps. fresh lime or lemon juice

Directions
Stir together all ingredients in a medium bowl. Serve as a dip with tortilla or pita chips or as a topping for quesadillas or grilled chicken, fish or pork.
 


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Vegetable and Herb Orzo Salad

Vegetable and Herb Orzo Salad

by | Aug 8, 2016 | Recipes

Vegetable and Herb Orzo Salad

Here’s a light summer recipe full of fresh ingredients that are the key to this simple Mediterranean pasta salad. Corn gives the salad an unexpected sweet crunch, while Kalamata olives offer a tangy contrast for a light and healthy side dish or entree.  Try this special summer recipe from Red Gold – Vegetable and Herb Orzo

Ingredients

1 cup orzo pasta, cooked and drained
1 (14.5 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans  of diced tomatoes with basil, garlic & oregano, drained
1/2 cup chopped red bell pepper
1/4 cup sliced Kalamata olives
1/4 cup chopped onion
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and black pepper to taste
1/4 cup crumbled feta cheese

 

Directions

  • IN A LARGE BOWL COMBINE PASTA, CORN, DICED TOMATOES, BELL PEPPER, OLIVES, ONION, BASIL AND PARSLEY; MIX WELL.
  • IN A JAR WITH A TIGHT-FITTING LID, COMBINE THE OIL, VINEGAR, SALT AND PEPPER; SHAKE WELL. POUR OVER SALAD AND TOSS TO COAT. SPRINKLE WITH CRUMBLED FETA CHEESE.
PREP: 25 minutes
COOK: 0 minutes
SERVINGS: 8
 
 
 
 
 


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Turkey Tacos with Spicy Tomatoes

Turkey Tacos with Spicy Tomatoes

by | Aug 8, 2016 | Recipes

Turkey Tacos with Spicy Tomatoes

Serve with the Zesty Mexican Corn recipe for a not so ordinary taco night. It’s Taco Time thanks to Del Monte – Turkey Tacos with Spicy Tomatoes

Serves 6
Prep Time   15 min.
Cook Time  10 min
 
Ingredients

1 lb. ground turkey breast

1 medium onion, chopped

2 cloves garlic, minced

1 can (14.5oz.) petite cut diced tomatoes, not drained

1 cup cooked lentils

1 tsp. cumin

1/4 to 1/2 tsp. chipotle chili powder

12 taco-size corn tortillas or taco shells
Optional Toppings:

  • SOUR CREAM
  • SHREDDED ROMAINE LETTUCE
  • SHREDDED CHEDDAR CHEESE
  • CHOPPED AVOCADO
  • THINLY SLICED RADISHES

 

Directions
  1. COOK TURKEY, ONION AND GARLIC IN A LARGE SKILLET OVER MEDIUM HEAT UNTIL MEAT IS BROWN AND ONION IS TENDER; DRAIN.
  2. STIR IN TOMATOES, LENTILS, CUMIN AND CHILI POWDER. COOK 5 MINUTES, STIRRING OCCASIONALLY.
  3. SERVE TURKEY MIXTURE IN TORTILLAS WITH DESIRED TOPPINGS.

NOTE: To substitute 3 cups chopped cooked turkey for ground turkey breast, stir in with tomatoes in Step 2.

 
 
 


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