Pinto Beans with Kielbasa

Yield: 8 servings

1 large onion, chopped
1 medium green pepper, chopped
1 tablespoon olive or canola oil
1 1/2 pounds reduced fat turkey kielbasa, cut into 1 inch pieces
1 can (15.5 ounces) great northern beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper

In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through.

White Chicken Chili

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.

Layered Chicken Enchilada Pie

Prep Time: 25 min.

Cook Time: 45 minutes

Serves: 6

Ingredients
1 (11.5 ounce) package Flour Tortillas
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Black Beans, drained, rinsed
1 (19 ounce) can Red Enchilada Sauce
1 cup Frozen Shoepeg White Corn, thawed
1 cup Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)


Cooking Directions
Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.
Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
Yield: 6 servings

Quick and Easy Shrimp Primavera

Yield: 4 servings


Ingredients
8 ounces rotini pasta, uncooked
1/2 cup Italian reduced fat dressing
1 pound medium shrimp, cleaned
1 large red pepper, chopped
1 cup packaged matchstick carrots
1 cup fresh sugar snap peas
2 cloves garlic, minced
2 tablespoons Grated Parmesan Cheese
1 teaspoon grated lemon peel

Cooking Directions
1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp are pink and vegetables are crisp-tender.
3. Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon peel.

Spaghetti Pizza Casserole

Ingredients:
1 (8 ounce) package spaghetti, broken into 2-inch pieces
1 egg
1/4 cup milk
2 cups shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 (16 ounce) jar spaghetti sauce
pepperoni & other toppings

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool.
3. Beat egg in large bowl, add milk, 1/2 cup of the mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well.
4. Spread mixture evenly in greased 9x13 inch baking dish. Bake at 425 degrees for 15 minutes. Remove from oven and reduce temperature to 400 degrees. Spread sauce over spaghetti. Sprinkle with the remaining 1 1/2 cups mozzarella cheese. Top with pepperoni, return to oven and bake for 30 minutes. Let stand 5 minutes before cutting.

Brazilian Black Beans and Rice

Brazilian Black Beans and Rice

Rice Ingredients

Olive Oil or Butter

1 & 1/4 Entire Pod of Garlic Minced

1 Small Can of Mushrooms

3 Cups of White Rice

3 & 1/2 Cups of Water

Salt

Black Beans Ingredients

1/2 Chopped Onion

1/2 Chopped Poblano Pepper

1/2 Can of Diced Tomatoes

1/2 Can of Corn

1 Can of Black Beans

Rice Instructions

Saute an entire pod of minced garlic in a pot on high heat till brown.

Pour the entire can of mushrooms in the pot.

Add the rice and water in the pot as well.

Add two tablespoons of olive oil and one tablespoon of salt. When it starts to boil, switch to low heat and cover. Cook for 30 minutes.

Black Beans Instructions

Saute the rest of the minced garlic on high heat in small skillet till brown.

Saute the onion till brown.

Saute the poblano pepper till brown.

Drain and sauté the tomatoes till dry.

Drain and sauté the corn till brown

Continue to sauté until everything starts to caramelize, stick to the skillet, and/or grill (burn). Glaze the skillet with the black beans. Immediately remove the skillet from the heat.

Add two tablespoons of olive oil and one teaspoon of salt. Cover for 5 minutes.

The rice may take a while but the beans should be ready to eat immediately or at most five minutes after the glaze.

Rice, rice and more rice
beans
rice, cheese, bacon
fried rice