INGREDIENTS: 1 (28 ounce) can tomatoes, undrained 1 (16 ounce) jar thick ‘n chunky salsa 1 (15 ounce) can black beans, rinsed, drained 1 (10 ounce) package frozen whole kernel corn 1 cup halved zucchini slices 1 teaspoon chili powder 1 (8 ounce) package 2% shredded reduced fat mild cheddar… Read more“Vegetarian Chili”
Tag: soul food
Chicken Prosciutto
INGREDIENTS: 4 skinless, boneless chicken breast halves Ground pepper 1 stick (1/2 cup) unsalted butter 8 whole fresh sage leaves 1/4 very thinly sliced prosciutto 2 eggs, beaten 8 thin slices Italian Fontina cheese Optional sauce: 1 cup dry white wine 1 Tbsp minced fresh sage 1/2 stick unsalted butter,… Read more“Chicken Prosciutto”
Tasty Fish Stew
INGREDIENTS: 6 tablespoons olive oil 1 cup of chopped onions 2 large garlic cloves, chopped 2/3 cup fresh parsley, chopped 1 cup of fresh chopped tomato 8 oz of clam juice 2/3 cup dry white wine 1 1/2 lb fish fillets (use halibut, cod, sole, sea bass, shark, orange roughy),… Read more“Tasty Fish Stew”
Portobello Mushroom Tortellini
INGREDIENTS: 1 pound cheese tortellini 2 large portobello mushrooms 1/4 cup white wine 1 tablespoon chopped fresh parsley 2 cloves garlic, minced 8 ounces Alfredo-style pasta sauce salt and pepper to taste 1/3 cup grated Parmesan cheese DIRECTIONS: Bring a large pot of lightly salted water to a boil. Add… Read more“Portobello Mushroom Tortellini”
Quick Turkey and Rice
INGREDIENTS: 3 cups water 1 1/2 cups uncooked long-grain rice 1 tablespoon cooking oil 1 cup chopped green bell pepper 2 stalks celery, cut into 1 inch pieces 1 yellow onion, finely chopped 1 pound boneless turkey breast, cut into 1 inch cubes 1 (14.5 ounce) can stewed tomatoes, drained… Read more“Quick Turkey and Rice”
Chili Dog Casserole
INGREDIENTS: 2 (15 ounce) cans chili with beans 1 (16 ounce) package beef frankfurters 10 (8 inch) flour tortillas 1 (8 ounce) package Cheddar cheese, shredded 1 medium onion, finely chopped DIRECTIONS: Preheat oven to 425 degrees F (220 degrees C). Spread 1 can of chili and beans and chopped… Read more“Chili Dog Casserole”
Eggplant Lasagna
Ingredients 1 1/4 lb eggplant 1 1/2 cups ripe olives, pitted and halved 3 cloves garlic, minced 1 tsp dried oregano 8 oz Mozzarella cheese 15 oz Ricotta cheese 2 cups spaghetti sauce 1/2 cup olive oil 2 tsp fennel seed 1 tsp dried basil Directions Preheat the oven to… Read more“Eggplant Lasagna”
Penne Pasta with Tomato Cream Sauce
Ingredients 6 oz penne pasta, uncooked vegetable cooking spray 4 oz Canadian bacon, chopped 3/4 cup chopped sweet red pepper 1/4 cup chopped onion 1 clove garlic, minced 1 (14-1/2 oz) can whole peeled tomatoes (no-salt) 1 tsp sugar 1/2 tsp dried basil 1/4 tsp freshly ground pepper 1/4 tsp… Read more“Penne Pasta with Tomato Cream Sauce”
Barbecue Shrimp
Ingredients 1 1/2 pound butter 1 teaspoon rosemary 1 teaspoon leaf oregano 1 teaspoon paprika 1 teaspoon salt 1 teaspoon red pepper 8 cloves garlic, chopped 4 bay leaves Juice of 1 lemon 12 large shrimp, heads on (16 to 20 to the pound) Directions Melt butter in a large… Read more“Barbecue Shrimp”
Trout Almandine
Ingredients 8 Trout fillets (skinned) 1 Stick of butter (1/4 Pound) 1 Cup flour 1 Juiced Lemon (keep juice) 2 Teaspoons of salt or to taste Cup of chopped parsley (Flat leaf preferably) 3 Teaspoons of red pepper or to taste. Cup roasted sliced almonds (Roast at 375 degrees 7… Read more“Trout Almandine”