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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Tomato and White Bean Bruschetta on a Grilled Baguette

Tomato and White Bean Bruschetta on a Grilled Baguette

by | Feb 10, 2014 | Recipes

Tomato and White Bean Bruschetta on a Grilled Baguette

Prep time:  
Cook time:  
Total time:  
 
Serves: 12-16
 
Start your meal off right with this uber-healthy take on bruschetta. Save time, but don’t skimp on nutrition by incorporating canned, chopped tomatoes. Nutritional analysis per serving: Calories: 110, Fat: 4g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 410mg, Potassium: 65mg, Carbohydrates: 17g, Fiber: 3g, Sugar: 3g, Protein: 4g, Vitamin A: 6%, Vitamin C: 10%, Calcium: 4%, Iron: 6%
Ingredients
  • 1 (15-OZ.) CAN PETITE CUT DICED TOMATOES
  • ½ CUP SMALL CANNED WHITE BEANS, RINSED AND DRAINED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 TABLESPOON WHITE BALSAMIC VINEGAR
  • 1 TABLESPOON SNIPPED ROSEMARY
  • 1 TEASPOON MINCED GARLIC + 1 CLOVE GARLIC, HALVED
  • SEA SALT AND FRESHLY GROUND PEPPER TO TASTE
  • 12 TO 16 BAGUETTE SLICES
  • OLIVE OIL COOKING SPRAY
  • 1 TABLESPOON PINE NUTS, TOASTED
  • FRESHLY SHREDDED PARMESAN CHEESE
 
Instructions
  1. DRAIN TOMATOES IN A FINE MESH STRAINER AND PLACE IN A MEDIUM BOWL.
  2. LET STAND FOR 5 MINUTES THEN DRAIN OFF ANY ACCUMULATED LIQUID.
  3. STIR IN BEANS, OLIVE OIL, VINEGAR, ROSEMARY AND MINCED GARLIC.
  4. SEASON TO TASTE WITH SALT AND PEPPER AND SET ASIDE.
  5. RUB THE CUT SIDE OF THE GARLIC ONTO BAGUETTE SLICES AND SPRAY WITH OLIVE OIL COOKING SPRAY.
  6. GRILL OVER MEDIUM HEAT FOR A MINUTE OR 2 ON EACH SIDE OR UNTIL NICELY GRILL MARKED AND CRISP.
  7. REMOVE AND LET COOL.
  8. PLACE EQUAL AMOUNTS OF TOMATO MIXTURE ON EACH BAGUETTE SLICE AND TOP WITH PINE NUTS AND PARMESAN.
 
 
 
 
 
 
 


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Tomato Risotto with Portabella Mushrooms

Tomato Risotto with Portabella Mushrooms

by | Feb 10, 2014 | Recipes

Tomato Risotto with Portabella Mushrooms

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Nutritional analysis per serving: Calories: 420, Fat: 11g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 960mg, Potassium: 1265mg, Carbohydrates: 67g, Fiber: 6g, Sugar: 10g, Protein: 15g, Vitamin A: 35%, Vitamin C: 25%, Calcium: 15%, Iron: 15%
Ingredients
  • 2 TBSP. BUTTER
  • 1 CUP ARBORIO OR SHORT GRAIN RICE
  • 1 TEASPOON MINCED GARLIC
  • 2 LARGE SHALLOTS, PEELED AND THINLY SLICED
  • 1 TSP. DRIED BASIL
  • 4 CUPS VEGETABLE STOCK OR REDUCED-SODIUM BROTH, WARMED
  • 1 (8-OZ.) CAN TOMATO SAUCE
  • ⅓ CUP WHITE WINE
  • ¼ CUP SUN-DRIED TOMATOES, DRAINED AND MINCED
  • ¼ CUP SHREDDED PARMESAN CHEESE, PLUS EXTRA FOR TOPPING
  • 4 SMALL PORTABELLA MUSHROOMS
 
Instructions
  1. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT; STIR IN RICE, GARLIC AND SHALLOTS.
  2. COOK FOR 10 MINUTES OR UNTIL VEGETABLES ARE SOFT; STIR IN BASIL.
  3. REDUCE HEAT TO LOW AND STIR IN STOCK, ⅔ CUP AT A TIME, COOKING AND STIRRING UNTIL STOCK IS ABSORBED BEFORE ADDING MORE TO SKILLET.
  4. STIR IN TOMATO SAUCE, WINE AND SUN-DRIED TOMATOES; COOK OVER MEDIUM-HIGH HEAT, STIRRING FREQUENTLY, UNTIL EXCESS LIQUID HAS COOKED OFF AND RICE IS THICK; STIR IN PARMESAN.
  5. MEANWHILE, WHILE RICE IS COOKING, GRILL OR BROIL MUSHROOMS.
  6. PLACE SPOONFULS OF RISOTTO INSIDE EACH MUSHROOM AND SPRINKLE WITH ADDITIONAL PARMESAN, IF DESIRED.
 
 
 
 
 
 


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