Beans

Tuscan Soup

8:00 AM

 


Tuscan Soup


1 small onion, chopped

1 small carrot, sliced

1 tablespoon olive oil

2 cans (14-1/2 ounces each) chicken broth

1 cup water

3/4 teaspoon salt

1/4 teaspoon pepper

1 can (15 ounces) cannellini beans, rinsed and drained

2/3 cup uncooked small spiral pasta

3 cups thinly sliced fresh escarole or spinach


In a large saucepan, sauté onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted.

Beef

Spinach Beef Macaroni Bake

8:00 AM



Spinach Beef Macaroni Bake

5-1/4 cups uncooked elbow macaroni
2-1/2 pounds ground beef
2 large onions, chopped
3 large carrots, shredded
3 celery ribs, chopped
2 cans (28 ounces each) Italian diced tomatoes, undrained
4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon dried oregano
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Drain macaroni; add macaroni and spinach to beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes two casseroles. 

Avocado

Summer Strawberry Spinach Salad

8:00 AM




Summer Strawberry Spinach Salad

1 package (5 ounces) organic spinach
8 ounces strawberries, halved (about 2 cups halved strawberries)
1 large avocado, sliced
1/2 small red onion, thinly sliced
1/2 cup feta crumbles
1/3 cup raw sliced almonds
1/4 cup chopped shelled roasted pistachios

Dressing
3 tablespoon balsamic vinegar
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 tablespoon strawberry jam
salt and pepper, to taste

In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. If desired, toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool. Add spinach to a large bowl, layer on the strawberries, avocado slices, red onion, feta, toasted or regular almonds and chopped pistachios. Add to bowls and serve with extra toasted almonds. Serves 4.

Basil

Tortellini with Tomato Spinach Cream Sauce

7:22 AM



Tortellini with Tomato Spinach Cream Sauce

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.