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
COOK ONION WITH ROSEMARY IN OIL IN SKILLET FOR 3 MINUTES.
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.
REDUCE HEAT; COVER AND COOK ABOUT 12 MINUTES OR UNTIL PASTA IS ALMOST TENDER. ADD BEANS; COOK 3 MINUTES MORE.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
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
PREHEAT THE OVEN TO 425 DEGREES F. LIGHTLY OIL A LARGE SHALLOW ROASTING PAN OR RIMMED COOKIE SHEET.
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.
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.
BAKE FOR 20 MINUTES. REMOVE THE FOIL AND BAKE ANOTHER 10 MINUTES, UNTIL CHEESE IS MELTED AND EVERYTHING IS HEATED THROUGH.
LET IT SIT FOR 5 MINUTES AND CUT INTO SQUARES. SERVE WITH SOUR CREAM AND A SPRINKLE OF SLICED SCALLIONS.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
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
MELT BUTTER IN LARGE SKILLET. ADD MACARONI AND UNDRAINED TOMATOES. COOK, STIRRING OCCASIONALLY FOR 5 MINUTES.
ADD 1-1/2 CUPS OF WATER; BRING TO BOIL. COVER AND SIMMER 15 MINUTES OR UNTIL TENDER.
SPRINKLE IN FLOUR, BLEND WELL.
STIR IN MILK AND CHEESE. SIMMER 3 MINUTES UNTIL CHEESE IS MELTED.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Recent Comments