Of course you can add sausage to this if you want to but it is a nice option for a Meat-Free Monday!
1 tbsp canola oil
1 medium green pepper, chopped
1 medium onion, choppped
1 celery rib, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes (1/2 tsp if you like it spicy!)
1 cup uncooked long grain rice
1 can (16 oz) butter beans, rinsed and drained
1 can (16 oz) red beans, rinsed and drained
In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer.
Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.
Personal pizzas on pita bread make everyone happy at dinner time!
4 whole pita breads
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breasts
2 tbsp chopped green chilies
2 tbsp sliced ripe olives
3/4 cup shredded Colby-Monterey Jack cheese
1 green onion, chopped
Sour cream, as desired
Preheat the oven to 350. Place pita breads on a baking sheet; spread each with beans. Top with salsa, chicken , chilies and olives; sprinkle with cheese.
Bake 8-10 minutes or until cheese is melted. Tope with green onion; serve with a side of sour cream!
You might have leftovers of this big casserole but, then again, it is so good...you might not!
1 (8 oz) package spaghetti
1 pound lean (90%) ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 oz) spaghetti sauce
1/2 tsp salt
1/4 tsp pepper
3 oz cream cheese (you can use reduced-fat cream cheese)
1 cup (8 oz) sour cream (you can use reduced-fat sour cream)
3 green onions, chopped
1-1/2 cups (6 oz) shredded cheddar/Monterey Jack cheese blend
Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7 baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
Bake, covered, at 350 for 25 minutes. Uncover and bake for 5-10 minutes longer or until the cheese is bubbly.
Another option for Meat-Free Monday, this soup is creamy AND spicy!
1 (7 oz) can chipotle peppers in adobo sauce
1 small sweet onion, chopped
1 tbsp olive oil
1 (32 oz) container vegetable broth
1 (16 oz) package baby carrots
1/3 cup half-and-half
1 tsp salt
Toppings to garnish: Chopped fresh chives, sour cream, chopped dried chile peppers
Remove 2 tsp adobo sauce from can; reserve peppers and remaining sauce for another use.
Saute onion in oil in a Dutch oven over medium heat 3-4 minutes or until tender. Stir in broth, carrots and 2 tsp adobo sauce; cover, increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15-20 minutes or until carrots are tender. Remove from heat and let cool 10 minutes.
Process carrot mixture in a blender until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven. Stir in half-and-half and salt. Cook over low heat 2-4 minutes until heated through. Serve with toppings!
Spring has sprung so it must be time for these easy, tasty treats!
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar
1 cup sugar
2 tbsp all-purpose flour
1/2 tsp baking powder
2 tbsp lemon juice
1 tsp grated lemon peel
Add'l confectioners' sugar
In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350 for 20 minutes.
For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
You probably have most of the ingredients at home all ready for this easy pie!
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, drained
1 tsp chili powder
1 tsp dried oregano
1/2 tsp each salt and pepper
1-1/2 cups frozen mixed vegetables
3 cups frozen shredded hash brown potatoes, thawed and drained
1 cup (8 oz) shredded cheddar cheese
1 egg, lightly beaten
1/8 tsp each salt and pepper
In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the vegetables.
Pour into a greased 9-in. pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake uncovered at 400 for 30 minutes.
You can also turn this soup into a great noodle dish with portions of hot, cooked rice noodles added to your serving bowls!
1-1/2 pounds medium size shrimp, peeled and deveined
1 vegetable bouillon cube
2 tsp grated fresh ginger (ginger keeps in the freezer for months!)
1 (8 oz) package sliced fresh baby portobello mushrooms
1 (13.66 oz) can coconut milk
3 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes (more if you like it spicy)
1/4 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1 tbsp fresh lime juice
Garnishes: fresh cilantro sprigs, lime slices, hot cooked rice noodles
Stir together bouillon cube, ginger and 3 cups water in a large saucepan. Bring to a boil over medium-high heat. Add shrimp and cook, stirring oftern, for 2 minutes. Add mushrooms, coconut milk, curry powder, salt, pepper and red pepper flakes; cook 5 minutes or until shrimp turn pink. Stir in basil, cilantro and lime juice just before serving.
For St. Patrick's Day, here is a great chowder recipe with all the corned beef you crave!
1 small onion, sliced
1 tbsp canola oil
2 cans (14-1/2 oz each) vegetable broth
1 can (14-1/2 oz) reduced-sodium beef broth
2 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp ground mustard
1/4 tsp celery salt
5 oz deli corned beef, chopped
1 cup sauerkraut, rinsed and well drained
2 slices rye bread, cubed
4 slices Swiss cheese
In a small skillet, saute onion in oil until tender. Meanwhile, in large saucepan, bring the vegetable and beef broths to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10 minutes.
Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.
Easy-peasy, this recipe only calls for five ingredients! The spices in the spaghetti sauce and salsa flavor this dish nicely.
1 package (16 oz) mostaccioli pasta
1-1/2 pounds lean groun beef
1 jar (28 oz) spaghetti sauce
1 jar (24 oz) salsa
1-1/2 cups (6 oz) shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and salsa. Drain pasta; stir into meat mixture.
Transfer to a greased 13-in. x 9-in. baking dish (it'll be full!). Cover and bake at 350 for 40 minutes. Uncover; sprinkle evenly with cheese. Bake 8-12 minutes longer or until heated through and cheese is melted.
These "nachos" are just flat-out fun! Feel free to add your family's favortie toppings.
1 package (22 oz) frozen waffle fries
10 bacon strips, cooked and crumbled
3 green onions, sliced
1 can (6 oz) sliced ripe black olives, drained
2 medium tomatoes, seeded and chopped
2/3 cup salsa
1-1/2 cups (6 oz) shredded cheddar cheese
1-1/2 cups (6 oz) shredded Monterey Jack cheese
Bake fries according to package directions. Transfer to a 10-in. oven-proof skillet. Top with bacon, onions, olives, tomatoes, salsa and cheese. Return to the hot oven for 5 minutes or until cheese is melted. Serve with sour cream.