Antipasto Salad with Pasta

Antipasto Salad with Pasta

by | Jun 9, 2014 | Recipes

Antipasto Salad with Pasta

Prep time:  
Total time:  
 
Serves: 6
 
Enjoy antipasto as a salad with Red Gold or Redpack Italian flavored tomatoes, cauliflower, green pepper and mozzarella cheese flavored with mini pepperoni.
Ingredients
  • 8 OUNCES BOW TIES PASTA, COOKED, RINSED AND DRAINED
  • 2 (14.5 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES WITH GARLIC & OLIVE OIL, DRAINED
  • ¼ CUP LOW FAT ITALIAN DRESSING
  • 2 CUPS CAULIFLOWER FLORETS
  • ½ CUP MINI PEPPERONI
  • ½ CUP CHOPPED GREEN BELL PEPPER
  • ¾ CUP CUBED MOZZARELLA CHEESE
 
Instructions
  1. STIR TOGETHER RED GOLD® PETITE DICED TOMATOES WITH GARLIC & OLIVE OIL AND DRESSING IN A LARGE BOWL. ADD PASTA AND ALL REMAINING INGREDIENTS; TOSS TO COMBINE AND COAT VEGETABLES WITH DRESSING.
  2. SERVE IMMEDIATELY OR REFRIGERATE UNTIL COLD.
 
 
 
 
 
 


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Fresh Harvest Lasagna

Fresh Harvest Lasagna

by | May 1, 2014 | Recipes

Fresh Harvest Lasagna

A hearty healthy lasagna recipe from Red Gold full of delicious vegetables. RedGold.com
Ingredients
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 1 LARGE ZUCCHINI, CHOPPED
  • 1 MEDIUM YELLOW SUMMER SQUASH, CHOPPED
  • 1 MEDIUM ONION, CHOPPED
  • ½ RED BELL PEPPER, CHOPPED
  • 1 CUP FRESH CHOPPED BROCCOLI FLORETS
  • 1 LARGE CARROT, MINCED
  • 1 (8 OUNCE) PACKAGE SLICED FRESH MUSHROOMS, CHOPPED
  • 3 GARLIC CLOVES, MINCED
  • ½ CUP WATER
  • 1 (28 OUNCE) CAN RED GOLD® CRUSHED TOMATOES, OR 2 (15 OUNCE) CANS
  • 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES WITH BASIL, GARLIC & OREGANO
  • 1 TEASPOON ITALIAN SEASONING
  • SALT TO TASTE
  • 1 (16 OUNCE) BOX LASAGNA NOODLES, TRADITIONAL, UNCOOKED
  • 1 (15 OUNCE) CARTON LOW FAT RICOTTA CHEESE
  • 3 CUPS SHREDDED ITALIAN BLEND CHEESE
  • ½ CUP GRATED PARMESAN CHEESE
 
Instructions
  1. PREHEAT OVEN TO 350O F. HEAT OIL IN SKILLET OVER MEDIUM HEAT. ADD ZUCCHINI, SQUASH, ONION, BELL PEPPER, BROCCOLI, CARROTS AND MUSHROOMS; SAUTE UNTIL VEGETABLES ARE CRISP TENDER. ADD GARLIC AND COOK FOR ANOTHER MINUTE, REMOVE FROM HEAT.
  2. IN LARGE MIXING BOWL COMBINE WATER, RED GOLD® CRUSHED TOMATOES, RED GOLD® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, ITALIAN SEASONING AND SALT.
  3. COVER THE BOTTOM OF A 9X13X2 INCH BAKING PAN WITH 1½ CUPS OF SAUCE MIXTURE. ARRANGE ⅓ OF NOODLES ON TOP OF SAUCE, SLIGHTLY OVERLAPPED. TOP WITH ½ OF RICOTTA CHEESE, ½ VEGETABLE MIXTURE, 1 CUP OF ITALIAN BLEND CHEESE AND 1 CUP OF SAUCE. REPEAT LAYERS AND TOP WITH LAST ⅓ OF NOODLES AND THE REMAINING SAUCE. SPRINKLE WITH REMAINING ITALIAN BLEND CHEESE AND PARMESAN CHEESES.
  4. COVER TIGHTLY WITH FOIL AND BAKE FOR 1 TO 1½ HOURS; UNTIL NOODLES ARE COOKED. LET STAND FOR 10 MINUTES BEFORE SERVING.
  5. THE RECIPE MAKES 12 SERVINGS, BUT YOU COULD DIVIDE THE RECIPE INTO TWO 9X9 INCH BAKING DISHES AND FREEZE ONE FOR A WINTRY NIGHT SUPPER.
 
 
 
 
 
 
 
 
 


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Mexican Chicken Soup

Mexican Chicken Soup

by | Apr 30, 2014 | Recipes

Mexican Chicken Soup

Serves: 6-8
 
Another delicious recipe from Chef Andre Carthen at Kathy Ireland Worldwide
Ingredients
  • 1 ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS
  • 6 TBSP OLIVE OIL
  • ½ CUP CHOPPED CELERY
  • 2 CUPS CHOPPED CARROTS (4 CARROTS)
  • ½ RED BELL PEPPER, CHOPPED
  • ½ YELLOW BELL PEPPER, CHOPPED
  • ½ CUP CHOPPED ONIONS
  • 4 LARGE CLOVES GARLIC, CHOPPED
  • 2 TSP GROUND CUMIN
  • 2 TSP SMOKED PAPRIKA
  • 1 TSP GROUND CORIANDER
  • ½ TSP GROUND CHIPOTLE POWDER
  • 1 TSP GROUND CILANTRO
  • 3 (14 OUNCE) CANS CHICKEN BROTH
  • 2 (14 OUNCE) CANS DICED TOMATOES, WITH JUICE
  • ½ CUP CORN OR 1 (14 OUNCE) CAN CORN
  • 1 LIME, JUICE FROM WHOLE, ZEST ½ LIME PEEL
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 CUP SHREDDED MOZZARELLA CHEESE
  • 1 CUP CRUSHED TORTILLA CHIPS
  • 2 AVOCADO – PEELED, PITTED AND DICED
 
Instructions
  1. ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS.
  2. HEAT OIL IN A STOCKPOT AND COOK CELERY, CARROTS UNTIL SOFT – ABOUT 4 MINUTES. ADD PEPPERS, ONIONS AND GARLIC, COOK FOR AN ADDITIONAL 2 MINUTES.
  3. ADD SPICES AND COOK FOR A MINUTE. ADD THE CHICKEN STOCK, AND TOMATOES WITH THEIR JUICE. BRING THE SOUP TO A BOIL, THEN LOWER THE HEAT AND SIMMER FOR 25 MINUTES. ADD THE SHREDDED CHICKEN, LIME JUICE AND SEASON WITH SALT AND GROUND PEPPER TO TASTE.
  4. SERVE HOT TOPPED WITH SHREDDED CHEESE, AVOCADO, CRUSHED TORTILLA CHIPS AND LIME WEDGE.
 
 
 
 
 
 
 


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Low-Calorie Chicken Parmesan

Low-Calorie Chicken Parmesan

by | Mar 6, 2014 | Recipes

Low-Calorie Chicken Parmesan

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Per serving: Per Serving: Calories 323 Fat 12gm Saturated Fat 4gm, Cholesterol 92mg, Sodium 338mg, Carbohydrates 15gm, Fiber 2gm, Protein 40gm Tip: To round out this nutritious meal, serve alongside vegetables and whole-grain pasta.
Ingredients
  • 1 CUP TOMATO PASTE
  • 2½ TABLESPOONS MINCED GARLIC
  • 1 TABLESPOON OLIVE OIL
  • 1 CUP WHOLE-WHEAT BREAD CRUMBS
  • 2 TABLESPOONS PARMESAN CHEESE
  • 1 TABLESPOON MINCED GARLIC
  • 1 TABLESPOON DRIED BASIL
  • FOUR 5-OUNCE SKINLESS, BONELESS CHICKEN BREASTS
  • NONSTICK COOKING SPRAY
  • 1 CUP SHREDDED LOW-FAT MOZZARELLA CHEESE
 
Instructions
  1. PREHEAT THE OVEN TO 400 DEGREES.
  2. MAKE THE TOMATO SAUCE BY BRINGING THE TOMATO PASTE TO A SIMMER IN A SMALL SAUCEPAN. ADD THE MINCED GARLIC AND OLIVE OIL, AND ALLOW IT TO SIMMER FOR 2 MINUTES. REMOVE FROM THE HEAT AND SET ASIDE.
  3. IN A LARGE BOWL, MIX TOGETHER WHOLE-WHEAT BREAD CRUMBS, PARMESAN CHEESE, GARLIC, AND BASIL.
  4. SPRAY EACH CHICKEN BREAST WITH NONSTICK COOKING SPRAY. DIP EACH BREAST INTO THE BREAD CRUMB MIXTURE TO COVER, AND THEN PLACE INTO A GLASS CASSEROLE DISH THAT HAS BEEN SPRAYED WITH NONSTICK COOKING SPRAY.
  5. POUR THE TOMATO SAUCE OVER THE CHICKEN BREASTS TO COAT EVENLY.
  6. PLACE THE DISH IN THE OVEN, AND BAKE FOR 25 MINUTES,
  7. OPEN THE OVER, REMOVE THE CHICKEN, AND SPRINKLE MOZZARELLA CHEESE EVENLY OVER THE TOP OF THE CHICKEN. THEN PLACE CHICKEN BACK INTO THE OVEN.
  8. COOK CHICKEN FOR ANOTHER 10 MINUTES OR UNTIL IT REACHES INTERNAL TEMPERATURE OF 165 DEGREES.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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Whole Wheat Spaghetti & Tomato Sauce

Whole Wheat Spaghetti & Tomato Sauce

by | Mar 6, 2014 | Recipes

Whole Wheat Spaghetti & Tomato Sauce

Serves: 24
 
Nothing says “classic family dinner” quite like spaghetti. This ultimate crowd-pleasing meal is guaranteed to put a smile on all family members’ faces – while sneaking in some nutrition, too! Serving your homemade tomato sauce over whole wheat noodles is another easy way to boost the meal’s nutritional profile. This particular recipe makes a large batch, but the extra sauce holds 1 week in the refrigerator or up to 6 months in the freezer – and can be used as needed.
Ingredients
  • TOMATO SAUCE
  • 2 TABLESPOONS OLIVE OIL
  • 1 SMALL YELLOW ONION, CHOPPED
  • 1 MEDIUM RED BELL PEPPER, CHOPPED
  • WHOLE WHEAT SPAGHETTI, COOKED ACCORDING TO PACKAGE DIRECTIONS
  • 3 CLOVES GARLIC, FINELY MINCED
  • 1 TEASPOON RED PEPPER FLAKES
  • ⅓ CUP RED WINE
  • 2 LARGE CANS (28OZ) CRUSHED TOMATOES
  • 3 OZ TOMATO PASTE
  • 1 TEASPOON SEA SALT
  • FRESHLY GROUND BLACK PEPPER, ABOUT 10-12 TURNS
  • ¼ CUP FRESH BASIL, CHOPPED
 
Instructions
  1. HEAT OLIVE OIL IN A LARGE POT OVER MEDIUM HEAT. ADD ONION AND SAUTÉ FOR ABOUT 3 – 4 MINUTES, OR UNTIL ONION BEGINS TO BE TRANSLUCENT. ADD GARLIC, RED BELL PEPPER AND RED PEPPER FLAKES AND CONTINUE TO SAUTÉ FOR ANOTHER 2 – 3 MINUTES. ADD WINE AND SIMMER UNTIL WINE IS REDUCED BY HALF.
  2. WHILE VEGETABLES ARE COOKING, OPEN CANS OF TOMATOES AND TOMATOES PASTE. ADD TO POT AND STIR. ADD SALT AND BLACK PEPPER. TURN HEAT TO LOW AND COOK, STIRRING OCCASIONALLY, FOR AT LEAST AN HOUR.
  3. SERVE HOT ON COOKED SPAGHETTI. GARNISH WITH BASIL LEAVES AND CHEESE, IF USING.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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