Simple Mexican pasta
Makes 6 servings
Preparation time: 10 minutes
Cooking time: about 10 minutes
INGREDIENTS
8 ounces raw bowtie pasta
1 (16-ounce) jar delicate salsa
3 cups water
1 cup reduced-sodium black beans
1 (8.5-ounce) can rinsed shoepeg corn kernels
4 tablespoons butter
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon coarse salt
1 cup shredded four-cheese Mexican mix cheese
1 thinly sliced inexperienced onion for garnish
In a pot with deep sides or a Dutch oven, ideally nonstick, mix pasta, salsa, water, beans, corn, butter, chili powder, cumin and salt. Carry to a boil over medium-high warmth. Boil 10 minutes or till pasta is al dente and brothy sauce has shaped, stirring often. Prime with cheese and inexperienced onion.
Per serving: 384 energy, 13 grams protein, 14 grams fats (33% energy from fats), 8.3 grams saturated fats, 51 grams carbohydrate, 37 milligrams ldl cholesterol, 819 milligrams sodium, 6 grams fiber.
Carb Depend: 3 1/2
King Ranch Rooster
Makes 6 servings
Preparation time: quarter-hour
Cooking time: 4 hours on low
INGREDIENTS
1 massive chopped onion
1 massive chopped inexperienced bell pepper
4 cups leftover chopped cooked hen
1 (10 3/4-ounce) can condensed cream of hen soup (reminiscent of Wholesome Request)
1 (10 3/4-ounce) can condensed cream of mushroom soup (reminiscent of Wholesome Request)
1 (10-ounce) can authentic diced tomatoes and inexperienced chilies
1 clove minced garlic
1 teaspoon chili powder
12 6-inch corn tortillas
2 cups shredded 50% reduced-fat sharp cheddar cheese
Microwave onion and inexperienced pepper 6 minutes on excessive; drain. In a big bowl, mix onion, inexperienced pepper, hen, each soups, tomatoes, garlic and chili powder. Tear tortillas into 1-inch items; layer one third of tortilla items right into a 4-quart or bigger gradual cooker coated with cooking spray. Prime with one-third hen combination and a couple of/3 cup cheese. Repeat layers twice. Cowl and cook dinner on low 3 1/2 hours or till bubbly and edges are golden. Uncover; cook dinner on low 30 extra minutes.
Per serving: 398 energy, 44 grams protein, 13 grams fats (28% energy from fats), 5.7 grams saturated fats, 29 grams carbohydrate, 101 milligrams ldl cholesterol, 890 milligrams sodium, 4 grams fiber.
Carb Depend: 2
Farfalle with creamy wild mushroom sauce
Makes 8 servings
Preparation time: quarter-hour
Cooking time: 12 minutes, plus pasta
INGREDIENTS
1 pound farfalle (bowtie) pasta
1 tablespoon butter
12 ounces wild mushroom mix
1/2 cup chopped onion
1/2 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons coarse salt, divided
1/4 teaspoon freshly floor black pepper
1/4 cup dry white wine
2/3 cup half-and-half or whipping cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons recent chopped parsley
Cook dinner pasta based on instructions; drain. In a big, nonstick skillet, soften butter on medium excessive. Add mushrooms, onion, shallots, garlic, 1 teaspoon salt and pepper; cook dinner 12 minutes or till liquid evaporates, stirring often. Take away from warmth. Add cooked pasta, wine, cream, cheese and a couple of tablespoons parsley, tossing gently to coat. Stir in remaining salt. Garnish with additional parsley if desired. Serve instantly.
Per serving: 297 energy, 11 grams protein, 6 grams fats (18% energy from fats), 3.2 grams saturated fats, 48 grams carbohydrate, 15 milligrams ldl cholesterol, 483 milligrams sodium, 2 grams fiber.
Carb Depend: 3
Beef barbecue
In a 4-quart or bigger gradual cooker, place a 3-pound trimmed boneless chuck roast (lower into a number of chunks). Sprinkle beef with 1 medium chopped onion. In a small bowl, mix 1/2 cup packed brown sugar, 2 to three tablespoons chili powder, 1/2 teaspoon coarse salt, 1 teaspoon dry mustard and 1 (6-ounce) can no-salt-added tomato paste. Spoon over roast. Cowl and cook dinner on low 8 hours. Shred beef and serve on toasted whole-grain hamburger buns. Serve with pickled jalapeno slices, coleslaw and baked chips.
Spaghettini with goat cheese and recent basil
Cook dinner 12 ounces whole-grain or common spaghettini based on instructions; drain. Place in a big bowl and add 2 ounces herb-flavored goat cheese (lower into small items), 1/2 cup chopped recent basil, 1/2 teaspoon coarse salt and 1/4 teaspoon pepper; stir till well-blended. In the meantime, warmth 1 tablespoon olive oil in a big, nonstick skillet on medium-high. Add 2 teaspoons minced garlic; cook dinner 30 seconds. Add 2 cups grape tomatoes, halved; cook dinner 2 minutes, stirring incessantly. Add 2/3 cup unsalted vegetable broth; cook dinner 1 minute. Add tomato combination to pasta combination; toss gently to mix. Serve with combined greens and garlic bread.
