Light Bolognese

Light Bolognese

Light Bolognese

Prep time:  
Cook time:  
Total time:  
 
Serves: 8
 
Velvety and rich, this sauce is flavorful, filling and lower in calories. Red Gold lightens up this traditional recipe. Light Bolognese
Ingredients
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 POUND GROUND TURKEY
  • 9 OUNCES ITALIAN TURKEY SAUSAGE
  • ½ CUP CHOPPED ONION
  • ½ CUP DICED CARROTS
  • ½ CUP CHOPPED CELERY
  • 2 GARLIC CLOVES, MINCED
  • 1 CUP LOW FAT COTTAGE CHEESE
  • 1 (6 OUNCE) CAN RED GOLD® TOMATO PASTE
  • 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES
  • 1 CUP DRY RED WINE
  • 2 TABLESPOONS BALSAMIC VINEGAR
  • 1 TEASPOON DRIED BASIL
  • 1 TEASPOON DRIED OREGANO
  • 1 TEASPOON KOSHER SALT
  • 1 TEASPOON RED PEPPER
  • ½ CUP CREAM CHEESE
  • 1 CUP CHOPPED FRESH PARSLEY
 
Instructions
  1. HEAT OIL IN LARGE SKILLET OVER MEDIUM-HIGH. ADD TURKEY BREAST AND SAUSAGE, BREAKING INTO SMALLER CHUNKS, COOK UNTIL BROWNED.
  2. PROCESS ONION, CARROTS, CELERY AND GARLIC IN FOOD PROCESSOR UNTIL MINCED; ADD TO MEAT. COOK UNTIL VEGETABLES ARE SOFTENED, ABOUT 5 MINUTES.
  3. PROCESS COTTAGE CHEESE IN FOOD PROCESSOR UNTIL SMOOTH, 2 MINUTES; STIR INTO MEAT MIXTURE.
  4. STIR IN RED GOLD® TOMATO PASTE, COOK FOR 1 MINUTE. ADD RED GOLD® DICED TOMATOES, WINE, VINEGAR, OREGANO, BASIL, SALT AND PEPPER FLAKES. REDUCE HEAT TO MEDIUM-LOW AND SIMMER FOR 45 MINUTES, STIRRING OCCASIONALLY. ADD THE CREAM CHEESE AND STIR UNTIL MELTED, THEN ADD PARSLEY. SERVE ON RIGATONI OR PASTA OF YOUR CHOICE.
 
 
 
 
 


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Skillet Beans and Noodle Toss

Skillet Beans and Noodle Toss

Skillet Beans and Noodle Toss

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Show your family a little TLC with this zesty meatless dish. It’s loaded with heart-smart antioxidants and warm, fresh flavors.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® CUT GREEN BEANS-NO SALT ADDED
  • 1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC AND OREGANO-NO SALT ADDED
  • ½ CUP CHOPPED ONION
  • ¼ TSP. ROSEMARY, CRUSHED
  • 1 TBSP. OLIVE OIL
  • 1 CUP DRIED SPIRAL PASTA, UNCOOKED, OR OTHER TUBE PASTA
  • SPIRAL PASTA OR OTHER TUBE PASTA
 
Instructions
  1. COOK ONION WITH ROSEMARY IN OIL IN SKILLET FOR 3 MINUTES.
  2. DRAIN BEANS RESERVING LIQUID; POUR LIQUID INTO SKILLET. ADD UNDRAINED TOMATOES; BRING TO BOIL. COOK UNCOVERED OVER MEDIUM HEAT FOR 5 MINUTES. STIR IN PASTA.
  3. REDUCE HEAT; COVER AND COOK ABOUT 12 MINUTES OR UNTIL PASTA IS ALMOST TENDER. ADD BEANS; COOK 3 MINUTES MORE.
 
 
 


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Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas

Serves: 4
 
Try this delicious and healthy recipe loaded with vegetables and topped with cheese from Pacific Coast Producers and Perry’s Plate
Ingredients
  • INGREDIENTS
  • 1 POBLANO CHILE, CUT INTO MATCHSTICKS
  • 2 RED BELL PEPPERS, CUT INTO MATCHSTICKS
  • ½ HEAD OF CAULIFLOWER, CUT INTO ½-INCH CHUNKS
  • 1 SMALL SWEET POTATO, PEELED AND CUT INTO ½-INCH CUBES (ABOUT 1½ CUPS)
  • 1 MEDIUM ONION, HALVED AND SLIVERED
  • 1 CUP CORN KERNELS, FRESH OR FROZEN
  • 3 T HEAT-SAFE OIL LIKE GRAPESEED OR COCONUT
  • 1½ TSP GROUND CUMIN
  • 2 GARLIC CLOVES, MINCED
  • SALT AND BLACK PEPPER
  • ½ CUP CHOPPED FRESH CILANTRO
  • 2 CUPS HOMEMADE OR STORE BOUGHT SALSA/PICO DE GALLO
  • 2 OUNCES BABY SPINACH LEAVES (ABOUT 2 BIG HANDFULS)
  • 9-10 CORN TORTILLAS, HALVED (TRY MAKING HOMEMADE TORTILLAS!)
  • 2 CUPS SHREDDED CHEESE
  • SOUR CREAM AND THINLY SLICED SCALLIONS (GREEN ONIONS) FOR GARNISH, IF DESIRED
 
Instructions
  1. PREHEAT THE OVEN TO 425 DEGREES F. LIGHTLY OIL A LARGE SHALLOW ROASTING PAN OR RIMMED COOKIE SHEET.
  2. PLACE POBLANOS, RED BELL PEPPERS, CAULIFLOWER, SWEET POTATO, ONION, AND CORN KERNELS ONTO COOKIE SHEET. DRIZZLE OLIVE OIL AND SPRINKLE THE CUMIN AND MINCED GARLIC OVER TOP. ADD A GENEROUS PINCH OR TWO OF SALT AND BLACK PEPPER, THEN USE YOUR HANDS TO MIX EVERYTHING TOGETHER. AFTER EVERYTHING IS COATED WELL, SPREAD THE VEGETABLES EVENLY IN THE PAN. ROAST FOR 30-40 MINUTES UNTIL VEGETABLES ARE TENDER AND BEGIN TO BROWN IN SPOTS. STIR OR SHAKE THE PAN EVERY 10 MINUTES FOR EVEN ROASTING. REMOVE PAN FROM OVEN AND REDUCE OVEN TEMPERATURE TO 350 DEGREES F.
  3. PREPARE AN 8X8X2 OR 9X9X2-INCH SQUARE BAKING PAN WITH NONSTICK SPRAY. IN A SMALL BOWL, STIR THE CILANTRO INTO THE SALSA. SPREAD ¼ CUP OF SALSA INTO THE BOTTOM OF THE BAKING PAN. ADD A LAYER OF TORTILLA PIECES, TO COMPLETELY COVER THE SALSA. TOP WITH ⅓ OF THE VEGETABLES, A HANDFUL OF SPINACH, AND ⅓ OF THE CHEESE. MAKE A SECOND LAYER OF TORTILLA, SALSA, VEGETABLES, SPINACH, AND CHEESE. TOP WITH WITH A LAYER OF TORTILLAS, SALSA, VEGETABLES, AND CHEESE. COVER WITH ALUMINUM FOIL.
  4. BAKE FOR 20 MINUTES. REMOVE THE FOIL AND BAKE ANOTHER 10 MINUTES, UNTIL CHEESE IS MELTED AND EVERYTHING IS HEATED THROUGH.
  5. LET IT SIT FOR 5 MINUTES AND CUT INTO SQUARES. SERVE WITH SOUR CREAM AND A SPRINKLE OF SLICED SCALLIONS.
 
 


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Macaroni & Cheese with Tomato

Macaroni & Cheese with Tomato

Macaroni & Cheese with Tomato

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
A twist on classic mac ‘n cheese. This quick and easy dish is guaranteed to have the kids asking for more. And since it’s packed with Del Monte® Diced Tomatoes, you’ll have no problem saying yes!
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® PETITE DICED TOMATOES
  • ½ CUP BUTTER OR MARGARINE
  • 1 PKG. (12 OZ.) DRIED ELBOW MACARONI
  • 1 TBSP. FLOUR
  • 1-1/4 CUPS LOW-FAT MILK
  • ½ LB. LOW-FAT SHARP CHEDDAR CHEESE, SHREDDED
 
Instructions
  1. MELT BUTTER IN LARGE SKILLET. ADD MACARONI AND UNDRAINED TOMATOES. COOK, STIRRING OCCASIONALLY FOR 5 MINUTES.
  2. ADD 1-1/2 CUPS OF WATER; BRING TO BOIL. COVER AND SIMMER 15 MINUTES OR UNTIL TENDER.
  3. SPRINKLE IN FLOUR, BLEND WELL.
  4. STIR IN MILK AND CHEESE. SIMMER 3 MINUTES UNTIL CHEESE IS MELTED.
 


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Caprese Tossed Salad

Caprese Tossed Salad

Caprese Tossed Salad

Prep time:  
Total time:  
 
Serves: 6
 
Here’s a budget stretching recipe from Redpack (only $1.28 per serving) that’s also low fat and vegetarian. Caprese Tossed Salad
Ingredients
  • 1 (28 OUNCE) CAN REDPACK® DICED TOMATOES IN JUICE, DRAINED
  • 1 POUND FRESH MOZZARELLA CHEESE, CUT INTO ½ INCH CUBES
  • 4 CUPS FRESH SPINACH, PACK LEAVES AND COARSELY CHOP
  • 1½ TEASPOONS KOSHER SALT
  • ½ RED ONION, SLICED THIN
  • ½ CUP CHOPPED FRESH BASIL
  • ½ CUP BALSAMIC VINAIGRETTE
 
Instructions
  1. IN A LARGE SERVING BOWL, TOSS TOGETHER REDPACK® DICED TOMATOES IN JUICE, CHEESE, SPINACH AND SALT.
  2. IN A SMALL BOWL, WHISK TOGETHER OIL AND VINEGAR. POUR OVER SALAD AND TOSS WELL. SPRINKLE THE OREGANO OVER THE TOP AND TOSS AGAIN.


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