Fresh Corn and Tomato Fettuccine

Fresh Corn and Tomato Fettuccine
Source: Adapted from Taste of Home (LINK)
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Total Time: 30 min
Makes: 4 servings
Calories: 422 calories (per 2 cups)

Ingredients:
8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 tbs plus 2 tsp olive oil, divided
1/2 cup chopped sweet red pepper
2 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp lemon juice
1 cup crumbled feta cheese
2 tbs minced fresh parsley

Instructions:
1. In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
2. Meanwhile, in a small skillet, heat 2 tbs oil over medium high heat. Add red pepper and green onions; cook and stir until tender.
3. Drain pasta and corn. Cool corn slightly; cut corn form cob and add to skillet with pepper mixture. Add tomatoes, salt, pepper, lemon juice, and remaining oil to pepper mixture and cook for 5 minutes.
4. Toss pasta in with mixture to combine. Sprinkle with cheese and parsley. Enjoy!

Fresh Corn and Tomato Fettuccine

Corn-Red Pepper Risotto

Corn-Red Pepper Risotto
Source: 365 Easy Vegetarian Recipes by Sally Hunt
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Total Time: 30 minutes
Makes: 6-8 servings
Calories: 115 calories per 3/4 cup serving

Ingredients:
2 1/3 cups vegetable broth, divided
1 cup arborio rice
2 garlic cloves, minced
1/4 tsp ground cumin
2 cups frozen whole kernel corn
2 tbs roasted red pepper, diced
1 tbs chopped cilantro

Instructions:
1. Bring 2 cups broth to a boil in large, heavy pan and stir in rice. Reduce heat to low and cook covered for 20 to 25 minutes or until rice absorbs liquid. Remove from heat, fluff with fork and set aside.
2. Pour 1/3 cup broth in non-stick 10-inch skillet. Cook over medium-high heat and bring to a boil. Add garlic, cook and stir 1 minute. Add cumin and frozen corn; cook and stir until corn is tender.
3. Gently stir corn mixture, red pepper and cilantro into cooked rice.

Corn-Red Pepper Risotto

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