Italian Bean Salad Print
4 skinless chicken breast halves, roaasted & chopped
1 tsp salt
8 oz pasta shells
1 Tbsp extra virgin olive oil
2 cups fresh green beans, trimmed and cut into 1 inch pieces
12 oz marinated artichoke hearts, drained and  sliced in half
6 oz kalamata olives, drained and chopped
1/2 sun-dried tomatoes, oil-packed, drained and thinly sliced
2 oz pine nuts
1/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 Tbsp chopped fresh basil
1 Tbsp Dijon mustard
6 oz feta cheese, crumbled
salt & freshly ground black pepper

Bring a large pot of water and 1 Tbsp olive oil to a boil.
Add salt and pasta, stir occasionally.
Cook until pasta is still slightly firm, about 10 - 15 minutes.
Add beans and continue cooking about 3 more minutes, or until both beans and pasta are just tender.
Drain then plunge into a bowl of iced water immediately to stop cooking. Drain well.
Put pasta, beans, chicken, tomatoes, artichoke hearts, olives and pine nuts into a large serving bowl, whisk together vegetable oil, vinegar, basil, mustard, salt and pepper. Pour over salad and toss well.
Refrigerate or serve immediately.
Sprinkle each serving with feta cheese.
Serves 6.
Summer Bean Salad Print
2 cups cooked white or pinto beans
2 cups canned chickpeas
2 cups cauliflower florets
1 medium onion, thinly sliced
1 & 1/2 tsp salt
1 tsp lemon herb seasoning (Mrs Dash)
1 cup Italian salad dressing
1/4 cup parmesan cheese, divided
24 cherry tomatoes

Cook the beans. Drain beans and chickpeas well. Add spices and vegetables. Mix and let sit at room temperature for 1/2 hour.
Pour dressing and one half of the cheese over the salad. Toss lightly and refrigerate overnight.
Just before serving, mix in the rest of the parmesan cheese and the cherry tomatoes.
No Crabs Allowed Cakes Print
1 can (15oz) cannellini beans, drained and rinsed
1 cup frozen corn kernals, thawed
3/4 cup shredded part-skim mozzarella cheese
3/4 cup dried bread crumbs, divided
1 large egg, beaten
1/4 cup light mayonnaise
1 Tbsp bottled or fresh lemon juice
1 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1/2 to 1 cup pasta sauce, warmed

Mash the beans in a large bowl using the back of a large fork or spoon until smooth but still a bit chunky. Add the corn, cheese, 1/2 cup of bread crumbs, egg, mayo, lemon juice, Italian seasoning, salt and pepper to taste and mix well to combine.
Shape the mixture into eight patties and coat with the remaining bread crumbs.
Heat the oil in a large nonstick skillet over medium-high heat. Cook the patties until golden brown, about 4 minutes per side.
Serve with warmed pasta sauce for dipping.
Serves 4.
Half - Time Taco Chili Print
1 Tbsp canola oil
2 cups carrots, shredded
1 cup onion, coarsely chopped
1 lb lean ground beef (90% or higher)
1 can (29 oz) crushed tomatoes
1 can (15 oz) black-eyed peas or pinto beans, drained and rinsed
1 can (15 oz) yellow or white hominy or corn, drained and rinsed
1 can (15 oz) diced green chili peppers, optional
2 to 3 tsp chili powder
2 to 3 tsp ground cumin
1 rsp garlic powder
1/2 cup reduced fat sour cream
1/3 cup preshredded reduced fat cheddar cheese

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add carrots, onion and beef, cook breaking up the large pieces until the meat is no longer pink, five to seven minutes.
Drain excess fat.
Stir in the tomatoes, peas/beans, hominey/corn, one cup water, chili peppers as desired, chili powder, cumin and garlic powder and bring to a boil.
Reduce the heat and simmer, covered until carrots are tender, 20 - 25 minutes. Remove from heat and stir in sour cream.
Serve topped with shredded cheddar cheese.
Serves 6.
Tuscany Minestrone Soup Print
1/2 cup uncooked white navy beans
3 Tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced (use more if you like)
6 cups vegetable stock
1/4 to 1/2 tsp sea salt, to taste
10 peppercorns (tie in a muslin bag for easy removal)
1 to 1 & 1/2 tsp Mrs Dash Original Blend, to taste
2 Tbsp chopped fresh rosemary
2 Tbsp apple cider vinegar
2 carrots, chopped
2 stalks celery, chopped
2 cups chopped green cabbage
28 oz can stewed tomatoes (or fresh chopped tomatoes) with juice
1/2 cup uncooked pasta (spirals, shells, your choice)

Wash beans and then soak in enough cold water to cover for several hours or overnight. Rinse thoroughly, drain and set aside.
In a large frying pan, heat oil over medium heat and saute onions and garlic for 5 minutes. Place onion-garlic mixture in a large soup pot. (Don't rewash the frying pan - save th eoil to use for the vegetables). Add beans, stock and seasoning to soup ot and bring to a boil. Cover, reduce heat to low and simmer for 1 hour, stirring occasionally.
While beans are cooking, saute carrots, celery and cabbage in the frying pan for about 5 minutes over medium heat. Remove from heat and set aside. After cooking beans for an hour, or until tender, add all remaining ingredients to the soup pot and simmer for another 20 minutes.
Top each serving with grated Parmesan cheese and serve with a crusty bread.
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