Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens
Source: Adapted from Food and Wine
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Total Time: 45 minutes
Makes: 4 servings

Ingredients:
5 cups low-sodium vegetable or chicken stock
2 tbs extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 tsp thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup white beans, canned or precooked
2 cups frozen spinach
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
salt and freshly ground pepper

Instructions:
1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
2. In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
3. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute. Add the 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions, stirring until it is nearly absorbed between additions. You'll have a cup of stock left in the pot
4. Stir it the last 1/2 cup of stock until the risotto is on the loose side, then add the beans and let them cook for a minute.
5. Add the spinach and cook for an additional minute. Stir in the 1/2 cup of parmigiano-reggiano and the butter and season with salt and pepper.
6. Garnish with extra cheese and serve at once.

Spinach-Stuffed Manicotti & Vodka Blush Sauce

Spinach-Stuffed Manicotti & Vodka Blush Sauce
Source: Betty Crocker Ultimate Holiday Cookbook 
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Makes: 7 servings
Prep Time: 25 minutes
Total Time: 1 hour
Calories per serving: 420 calories

Ingredients:
1 box (8 oz) manicotti pasta shells (14 shells)
2 jars (25.5 oz each) organic garden vegetable pasta sauce
1/4 cup vodka
1/2 cup whipping cream
2 cups shredded Italian cheese blend (8 oz)
1/2 cup sun-dried tomatoes in oil, drained, chopped
1 container (15 oz) ricotta cheese
1 box (9 oz) frozen chopped spinach thawed, squeezed to drain
2 tbs thinly sliced fresh basil leaves

Instructions:
1. Heat oven to 375 degrees. Cook pasta shells as directed on box. Rinse with cold water to cool; drain.
2. Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
3. In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta cheese and spinach.
4. In ungreased 13X9 (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (reserve remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka sauce over filled shells.
5. Cover tightly with foil; bake 30 minutes or until sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.

Spinach Manicotti with Vodka Blush Sauce

Tortilla Soup

Tortilla Soup
Source: Adapted from College Cooking by Megan and Jill Carle (LINK)
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Makes: 4 servings
Total Time: 30 min

Ingredients:
6 corn tortillas
2 teaspoons canola oil
salt
1/2 pound boneless, skinless chicken breasts
1 (32-oz) container Mexican Tortilla flavored broth (Swanson brand)
1 cup water
1 cup salsa
1 (14-oz) can corn kernels
1 (15.25-oz) can black beans
1 cup shredded cheddar cheese (optional)

Instructions:
1. Preheat oven to 400 degrees. Cut 2 of the tortillas into thin strips and place on a baking sheet. Toss the strips in 1 teaspoon of the oil and season with salt. Bake for 7 to 10 minutes, until crisp.
2. Chop the remaining 4 tortillas into small (1/4- to 1/2 inch) pieces.
3. Cut the chicken into bite-size pieces and place in a large saucepan with the remaining 1 teaspoon of oil. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add the broth, water, shopped tortillas, and salsa. Drain the both the corn and beans and add them both to the pan.
4. Bring the soup to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer for 15 minutes.
5. Ladle the soup into bowls and top with the cheese and crisp tortilla strips.

Tortilla Soup

Taco-Roni

Taco-Roni
Source: Ready Set Eat (LINK)
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Prep Time: 5 min
Cook Time: 15 min
Makes: 6 servings (1 cup each)

Ingredients:
2 cans (15 oz each) Chef Boyardee Beefaroni Pasta
1 can (14.5 oz) Hunt's Diced Tomatoes, drained
1 can (15 oz) Rosarita Premium Whole Back Beans, drained, rinsed
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/4 cup shredded reduced fat Mexican cheese blend
1/2 cup broken yellow tortilla chips

Instructions:
1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
2. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes. Sprinkle with cheese and broken chips just before serving.

Taco-Roni

Flatout Pizza

This recipe is extremely simple but I posted it anyways to tell you about the brand "Flatout" crust I used. They sell a variety of flat breads that are healthy and delicious. They're high in protein and fiber but are low in calories. The one I used for this pizza (Thin Crust Artisan Pizza - Rustic White) had 7 grams of protein, 3 grams of dietary fiber, and was only 140 calories. You can bake them, grill them, roll them, or make sandwiches out of them. They're very versatile so you can be creative with how you use them!


"Flatout" Pizza
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Prep: 5 minutes
Bake: 10-15 minutes

Ingredients:
1 Flatout Thin crust Artisan Pizza - Rustic White
3 tbs pizza sauce
1 1/2 cup shredded mozzarella cheese
Any other toppings you prefer (I used black olives and tomatoes)

Instructions:
1. Preheat oven to 350 degrees.
2. Spread pizza sauce on Flatout crust to the edges. Add cheese and other toppings.
3. Place pizza in preheated oven for 10-15 minutes o r until cheese is fully melted. Remove from oven and cut into slices.

Flatout Pizza

Flatout Pizza