3-Bean Mushroom Pot Pie


PREP TIME: 20 MINUTES | COOK TIME: 40 MINUTES | STAND TIME: 10 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 40 MINUTES | STAND TIME: 10 MINUTES


Courtesy of Big Bear’s Wife

INGREDIENTS

  • 1 stick (1/2 cup) butter

  • 16 ounces whole mushrooms, quartered

  • 3 cloves garlic, minced

  • 1/2 cup all-purpose flour

  • 3 cups reduced-sodium vegetable broth

  • 2 cans (15 ounces each) READ 3 Bean Salad, rinsed and drained

  • 1 cup frozen peas

  • 1 cup frozen corn kernels

  • 1/2 cup whole or 2% milk

  • 1/2 cup Parmesan cheese

  • 1/2 cup sour cream

  • 1 teaspoon course ground pepper

  • 1/2 teaspoon seasoned salt

  • 6 large refrigerated biscuits (unbaked)

  • Fresh or dried parsley for garnish (optional)

DIRECTIONS

Makes 8 servings.

  1. Preheat oven to 350°F.

  2. In Dutch oven or large saucepan, melt butter over medium-low heat. Add mushrooms; cook 8 to 10 minutes or until tender, stirring occasionally. Slowly add flour; cook and stir 2 to 3 minutes until flour mixture is combined with mushrooms. Whisk in vegetable broth until flour is mixed in and no lumps remain.

  3. Increase heat; bring to boil. Reduce heat; simmer, 5 minutes, stirring occasionally. Stir in bean salad, peas and corn. Cook 2 to 3 minutes or until heated through.

  4. Remove from heat; stir in milk, Parmesan cheese, sour cream, pepper and seasoned salt until cheese melts.

  5. Pour mixture into 2-quart casserole dish or 9 x 13-inch casserole dish sprayed with nonstick spray or lightly greased. Cut each biscuit dough round into 4 triangles. Top casserole with biscuit triangles.

  6. Bake 25 to 30 minutes, or until tops of biscuits are golden brown and vegetable mixture is bubbling. Allow to cool 15 minutes before serving. The filling will thicken as it cools. Sprinkle with parsley, if desired.


Note: Recipe may be cut in half if fewer servings are desired.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 445 calories; 12g protein; 48g carbohydrate; 24g fat; 950mg sodium; 50mg cholesterol; 5g dietary fiber; 2.71mg iron; 0.19mg thiamin; 934.9IU vitamin A; 8.26mg vitamin C.

Lebanese Bean Salad Bowls


PREP TIME: 25 MINUTES | COOK TIME: 4 TO 5 MINUTES | STANDING TIME: 5 MINUTES

PREP TIME: 25 MINUTES | COOK TIME: 4 TO 5 MINUTES | STANDING TIME: 5 MINUTES


Courtesy of Delish Knowledge

INGREDIENTS

  • 1 tablespoon olive oil

  • 1/4 cup finely chopped shallots

  • 1 cup uncooked couscous

  • 1 cup plus 2 tablespoons lower-sodium vegetable broth

  • 1/8 teaspoon salt

  • 1/8 teaspoon freshly ground pepper

  • 1/4 cup finely chopped fresh parsley

  • 1 can READ 4 Bean Salad, drained

  • 1/2 cup prepared hummus (homemade or store bought)

  • Salt

  • Pepper

Lemon Parsley Dressing:

  • 1/2 cup finely chopped fresh parsley

  • 1 large lemon, juice and zest

  • 1 small garlic clove, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1/2 teaspoon Dijon mustard

  • 1/4 cup extra-virgin olive oil

DIRECTIONS

  1. For couscous, heat medium saucepan over medium heat. Add oil to pan. Add shallots; saute 2 to 3 minutes until shallots are just tender. Add couscous; saute for another minute until couscous is lightly toasted. Add broth, salt and pepper. Increase heat; bring to boil. Cover. Remove from heat and let stand 5 minutes. Fluff with fork, then stir in parsley.

  2. For Lemon Parsley Dressing, in small bowl, whisk together parsley, lemon juice and zest, garlic, salt, pepper and mustard until mustard is dissolved. Keep whisking ingredients together and slowly drizzle in olive oil until dressing forms. Season to taste, adding more salt and pepper, as desired.

  3. Stir in 2 tablespoon of dressing into couscous. Divide the couscous among 4 bowls. Top each bowl with bean salad and hummus. Drizzle with remaining dressing.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): calories; g protein; g carbohydrate; g fat; mg sodium; mg cholesterol; g dietary fiber; mg iron; mg thiamin; IU vitamin A; mg vitamin C.

Buddha Bowls with Turmeric Tahini Sauce


PREP TIME: 30 MINUTES | COOK TIME: 15 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 15 MINUTES


Courtesy of The Foodie Physician

INGREDIENTS

  • 3 large sweet potatoes, peeled and diced

  • 1-1/2 tablespoons olive oil

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon kosher salt

  • 4 cups cooked quinoa, brown rice or other whole grain

  • 1 can (15 ounces) READ 4 Bean Salad, drained

  • 2 cups shredded purple cabbage

  • 2 cups baby spinach

  • 1 avocado, sliced

  • Cilantro leaves for garnish

    Turmeric Tahini Dressing:

  • 1/4 cup tahini

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1/2 clove garlic, grated

  • 1/2 teaspoon turmeric

  • 1/4 cup warm water

  • Salt

  • Pepper

DIRECTIONS

Makes 4 servings.

  1. Preheat oven to 425°F.

  2. Toss sweet potatoes with oil, cumin, coriander and salt. Spread out on sheet pan. Roast in oven 15 minutes or until tender. Remove from oven.

  3. Meanwhile, prepare the Turmeric Tahini Dressing. Whisk tahini, lemon juice, olive oil, garlic, turmeric and water together in medium bowl. Season with salt and pepper, as desired.

  4. To assemble Buddha Bowls, place 1 cup quinoa (or other grain) in each bowl. Divide sweet potatoes, bean salad, cabbage, spinach and avocado slices among the bowls. Garnish with cilantro. Drizzle dressing lightly over salad. Serve extra dressing on the side.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): calories; g protein; g carbohydrate; g fat; mg sodium; mg cholesterol; g dietary fiber; mg iron; mg thiamin; IU vitamin A; mg vitamin C.

3-Bean Tortellini Minestrone


PREP TIME: 20 MINUTES | COOK TIME: 25 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 25 MINUTES


Courtesy of Joy of Eating

INGREDIENTS

  • 1 can (15 ounces) READ 3-Bean Salad

  • 1/2 cup extra-virgin olive oil

  • 1/2 medium yellow onion, diced

  • 3 peeled garlic cloves, minced

  • Salt

  • 1 teaspoon Italian seasoning

  • 1/4 teaspoon black pepper

  • 3 small carrots, trimmed, peeled and diced

  • 2 celery stalk, trimmed and diced

  • 1 medium zucchini, diced

  • 1 28-ounce can diced tomatoes, undrained

  • 1 Parmesan rind (optional)

  • 6 cups low-sodium vegetable broth

  • 9 to 10 ounces refrigerated cheese tortellini

  • 2 cups baby spinach

  • Jarred pesto, for serving (optional)

DIRECTIONS

Makes 6 servings (approx. 2 cups each).

  1. Drain and rinse bean salad; set aside.

  2. Heat olive oil in a large pot on medium heat. Add onions and garlic with a pinch of salt and saute until translucent, about 3 to 4 minutes. Stir in dried herbs and black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with another pinch of salt. Cook, stirring occasionally, until vegetables are crisp tender, about 5 to 7 minutes.

  3. Stir in canned tomatoes. Add Parmesan rind, if using. Cook on medium heat about 10 minutes, until most of the tomato juice has evaporated. Pour in vegetable broth. Bring to a boil. Add tortellini; cook 2 minutes or just until tender. Stir in bean salad and spinach. Cook 2 to 3 minutes to heat through.

  4. Season with additional salt and black pepper, as desired. Serve immediately, garnished with a dollop of pesto, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 360 calories; 10g protein; 33g carbohydrate; 22g fat; 650mg sodium; 15mg cholesterol; 7g dietary fiber; 6.87mg iron; 0.05mg thiamin; 5203.71IU vitamin A; 21.55mg vitamin C.

Cheesy German Potato Soup


PREP TIME: 20 MINUTES | COOK TIME: 15-20 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15-20 MINUTES


Recipe courtesy of Today's Creative Life

Ingredients

  • 1-1/2 cups shredded Cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 3 tablespoons all-purpose flour
  • 8 slices bacon, sliced into pieces
  • 3 large carrots, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 2 cans (15 ounces each) READ Salads German Potato Salad
  • 1 cup heavy cream
  • 1 cup whole milk
  • Chopped parsley or chives (optional)

Directions

Makes 8 (1-1/2 cup) servings.

  1. Place cheeses in gallon-size zip top bag. Add flour. Close bag. Shake until all cheese is covered with flour; set aside.
  2. In large Dutch oven, cook bacon pieces over medium heat until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside for garnish. 
  3. Pour off all but 2 to 3 tablespoons bacon drippings; discard excess. Place Dutch oven back on medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, about 3 to 4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in German Potato Salad. Continue cooking over medium heat about 5 minutes or until potatoes are heated through, stirring occasionally. 
  4. Reduce heat to low. Slowly stir in cream and milk. Cook 5 to 8 minutes, until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
  5. Serve immediately, topped with reserved bacon, and parsley or chives, if desired.

Option: Add chopped broccoli or cauliflower to soup along with chicken broth. 


Nutrition Information

Nutrition information per serving (1/8 of recipe): 470 calories; 17g protein; 29g carbohydrate; 32g fat; 870mg sodium; 90mg cholesterol; 3g dietary fiber; 1.49mg iron; 0.12mg thiamin; 6823.03IU vitamin A; 3.32mg vitamin C

Emily's Sweet and Spicy Cornbread

PREP TIME: 15 MINUTES | COOK TIME: 30 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 30 MINUTES

Recipe courtesy of Emily Ellyn, at www.EmilyEllyn.com

Ingredients

  • 1 can (15 ounces) READ Classic 4 Bean Salad, not drained
  • 1/4 cup (3 medium) fresh jalapeno peppers, seeds removed
  • 1-2/3 cups whole milk
  • 2/3 cup unsalted butter
  • 2/3 cup sugar
  • 1 teaspoon sea salt
  • 2 cups yellow cornmeal
  • 1-1/3 cups all-purpose flour
  • 1-1/2 tablespoons baking powder
  • 3 large eggs, beaten

Directions

Makes 10 servings.

  1. Preheat oven to 375°F. Coat 9 x 13-inch baking dish or pan with nonstick spray or grease lightly. Set aside.
  2. In blender, blend bean salad, jalapeno peppers, milk, butter, sugar and salt until pureed.
  3. In large mixing bowl, whisk together cornmeal, flour and baking powder until ingredients are well combined. Add beaten eggs to cornmeal mixture and whisk to combine while adding bean salad mixture. Mix until batter is smooth. Spread evenly into prepared baking dish or pan.
  4. Bake on middle rack of oven 25 to 30 minutes or until pick inserted into center comes out clean. Cool in the pan on wire rack.

Nutrition Information

Nutrition information per serving (1/10 of recipe): 450 calories; 8g protein; 57g carbohydrate; 16g fat; 590mg sodium; 90mg cholesterol; 3g dietary fiber; 2.64mg iron; 0.31mg thiamin; 625.36IU vitamin A; 3.09mg vitamin C

Middle Eastern Inspired Bean Salad

PREP TIME: 20 MINUTES

PREP TIME: 20 MINUTES

Ingredients

  • 1 can (15 ounces) READ 3 or 4 Bean Salad

  • 1/2 cup halved cherry or grape tomatoes

  • 1 small cucumber (4 to 5 inches long) cut in half lengthwise, then thinly sliced crosswise

  • 2 green onions, thinly sliced

  • 1/2 cup chopped fresh parsley

  • 2 tablespoons chopped fresh mint

  • 1 small clove garlic, minced

  • 1/4 teaspoon crushed red pepper flakes

Dressing:

  • 2 tablespoons prepared hummus

  • 1 tablespoon fresh lemon juice

  • 1/4 to 1/2 teaspoon za'atar seasoning blend

Directions

Makes 6 (approx. 1/2-cup) servings

  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.

  2. For dressing, combine hummus, lemon juice and za’tar seasoning; set aside.

  3. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine. Add dressing to salad just before serving; toss to combine well. Serve immediately or chilled.


Note: For sandwich, spoon salad into pita halves.


Nutrition Information

Nutrition information per serving (1/6 of recipe): 55 calories; 2g protein; 11g carbohydrate; less than 1g fat; 130mg sodium; 0mg cholesterol; 2g dietary fiber; 1.27mg iron; 0.03mg thiamin; 701.36IU vitamin A; 13.10mg vitamin C.

Caprese Bean Salad for One


PREP TIME: 10 MINUTES

PREP TIME: 10 MINUTES

Directions

Makes 1 (approx. 1-1/4 cup) serving.

  1. Drain bean salad. Discard liquid.
  2. Place mozzarella in shallow serving bowl or dish. Top with bean salad. Sprinkle with tomatoes and basil. Add pepper and drizzle with balsamic vinegar, if desired. 

Ingredients

  • 1 single serve cup READ 3 Bean Salad
  • 1 to 2 ounce portion fresh mozzarella or burrata cheese
  • 1/4 cup chopped fresh tomatoes
  • 1 to 2 tablespoons thinly sliced fresh basil
  • Coarse grind black pepper (optional)
  • 1/4 to 1/2 teaspoon balsamic vinegar (optional)

Nutrition Information

Nutrition information per serving: 160 calories; 7g protein; 19g carbohydrate; 5g fat; 420mg sodium; 20mg cholesterol; 4g dietary fiber; 1.37mg iron; 0.02mg thiamin; 854.42IU vitamin A; 67.12mg vitamin C.


Back to all Salads & Sides

Chipotle Chicken & Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette


PREP TIME: 25 minutes

PREP TIME: 25 minutes


Ingredients

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons canned chipotle in adobo, divided (1 tablespoon adobo sauce; 1 pepper, minced)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/8 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/2 cups cooked quinoa
  • 1 cup diced chicken, cooked (leftover or rotisserie)
  • 1/4 cup finely sliced green onions
  • 4 leaves Bibb lettuce

Directions

Makes 4 servings.

1. Drain bean salad; reserve 2 tablespoons liquid.

2. To prepare dressing, in small bowl whisk together reserved liquid, lime juice, 1 tablespoon adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.

3. In medium bowl, combine bean salad, quinoa, chicken, onions and minced chipotle pepper. Add dressing; toss gently.

4. Divide bean salad mixture equally among lettuce cups.


Nutrition Information

Per serving (1/4 of recipe): 300 calories; 14 g protein; 28 g carbohydrate; 14 g fat; 390 mg sodium; 30 mg cholesterol; 4 g dietary fiber; 3 mg iron; 0.11 mg thiamin; 580 IU vitamin A; 7 mg vitamin C.


German Potato Salad Casserole

Preparation Time:   20 minutes,   Baking Time:   15 minutes

Preparation Time: 20 minutes, Baking Time: 15 minutes

Directions

Makes 4 servings.

  1. Preheat oven to 350F.
  2. Cook ground beef, onion, garlic and thyme in a large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink; drain. (Beef should be left in large crumbles.) Season with salt, if desired, and pepper.
  3. Stir in potato salad and tomatoes. Cook over medium heat until liquid is reduced and thickened, about 7 minutes, stirring occasionally. Stir in 1 cup cheese and spoon mixture into an ungreased 11-1/2 x 8 x 2-inch (2-quart) baking dish. Sprinkle remaining cheese on top and bake, uncovered, in preheated oven for 15 minutes or until bubbly. Remove from the oven and let stand 5 minutes before serving

Ingredients

  • 1 pound ground beef (90% lean) or ground turkey
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme leaves, crumbled
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1 can (15 ounces) READ German Potato Salad
  • 1 can (14.5 ounces) diced tomatoes, well drained
  • 1-1/2 cups shredded Swiss cheese, divided

 

 

 

 

Nutrition Information

Nutrition information per serving (using 90% lean ground beef): 476 calories; 
36 g protein; 33 g carbohydrate; 22 g fat; 682 mg sodium; 110 mg cholesterol; 
2 g dietary fiber; 3 mg iron; >1 mg thiamin; 933 IU Vitamin A; 15 mg Vitamin C.

 

Quick Italian Bean Salad


PREP TIME: 10 MINUTES

PREP TIME: 10 MINUTES


Ingredients

    • 1 single serve READ 3 Bean Salad Cup
    • 1/2 cup chopped fresh tomatoes
    • 1/4 teaspoon Italian seasoning, optional
    • 2 to 3 ounces cooked chicken (see note)
    • 1 tablespoon shredded Parmesan cheese
    • Fresh basil, thinly sliced

    Directions

    Makes 1 serving.

    1. Drain salad cup. Place salad on plate or in shallow bowl.
       
    2. Top with tomatoes; sprinkle with Italian seasoning, if desired. Add chicken; toss to combine. Sprinkle with cheese and basil. 

    Note: For chicken, use refrigerated grilled chicken strips, leftover cooked chicken or rotisserie chicken torn into shreds or cut into strips or thin slices. Recipe can be doubled.

    Variations:

    • Substitute cooked shrimp for chicken.
    • Use rosemary, oregano, chives, parsley or other favorite herbs in place of basil. 
    • Try other seasoning blends such as no-salt added, Mediterranean, etc. 
    • Sprinkle minced garlic over tomatoes.

    Nutritional Information

    Per serving: 200 calories; 20 g protein; 16 g carbohydrate; 6 g total fat; 300 mg sodium; 50 mg cholesterol; 3 g dietary fiber; 2 mg iron; 0.07 mg thiamin; 823 IU vitamin A; 16 mg vitamin C.


     
     

    Kielbasa-Caraway German Potato Salad

    Preparation time: 15 minutes, Cooking time: 5 minutes

    Preparation time: 15 minutes, Cooking time: 5 minutes


    Ingredients

    • 1 can (15ounces) READ German Potato Salad
    • 1/4 pound turkey (or other) kielbasa
    • 1/2 to 1 teaspoon caraway seeds
    • Ground black pepper
    • 2 tablespoons chopped fresh parsley

    Directions

    Makes 4 servings

    1. Cut kielbasa into 1/4-inch thick diagonal slices. Place in large skillet. Cook over medium to medium-low heat about 5 minutes or until lightly browned. Remove from heat.

    2. Stir in potato salad and caraway seeds. Add black pepper as desired. Stir in parsley.

     

    Variation: Stir in coarsely chopped kale or spinach along with parsley.


    Nutrition Information

    Per serving (1/4 of recipe): 210 calories; 5 g protein; 25 g carbohydrate; 10 g fat;  830 mg sodium; 25 mg cholesterol; 0 g dietary fiber; 0.43 mg iron; 0.04 mg thiamin; 168.04 IU vitamin A; 9.08 mg vitamin C.



    Mediterranean Bean & Pita-Wiches

    Preparation time: 30 minutes 

    Preparation time: 30 minutes 


    Ingredients

    • 1 can (15 ounces) READ 3 or 4 Bean Salad
    • 1/2 cup crumbled feta cheese
    • 1/2 cup chopped tomatoes
    • 1/2 cup baby spinach, coarsely chopped
    • 1/4 cup sliced celery
    • 1/4 cup sliced pitted black or kalamata olives
    • 2 tablespoons chopped fresh oregano or basil
    • 6 whole grain pita pocket halves

      Dressing:

    • 2 tablespoons reserved bean liquid
    • 2 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 1 clove garlic, minced
    • Coarsely ground black pepper

    Directions

    Makes 6 servings

    1. Drain bean salad; reserve 2 tablespoons liquid.

    2. In large bowl, toss together bean salad and next 6 ingredients.

    3. For dressing, whisk ingredients together. Add dressing to bean mixture; toss. Fill pita pocket halves with bean mixture. 

     


    Nutrition Information

    Per serving (1/6 of recipe): 290 calories; 9 g protein; 45 g carbohydrate; 9 g fat;  575 mg sodium; 10 mg cholesterol; 6 g dietary fiber; 2.94 mg iron; 0.25 mg thiamin; 671.31 IU vitamin A; 7.18 mg vitamin C.



    Steak & Potato Salad Skillet

    Preparation Time: 15 minutes, Cooking Time: 12 minutes


    Ingredients

    • 1  pound beef top sirloin steak, 1 inch thick, trimmed 
    • 1-1/2  teaspoons lemon pepper
    • 2 cloves garlic, finely chopped
    • 4  teaspoons olive oil, divided
    • 1 small onion, cut into thin wedges
    • 1 can (15 ounces) READ German potato salad
    • 1 cup cherry or grape tomatoes, halved
    • 1 cup frozen peas, thawed
    • 1/2 cup sour cream
    • 2 tablespoons chopped fresh basil
    • Salt and black pepper, to taste

    Directions

    Makes 4 servings.

    1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices.  Toss with lemon pepper and garlic to coat evenly.  Heat 2 teaspoons oil in large (12-inch) nonstick skillet over medium-high heat; add half the beef and stir-fry 2 minutes, or until outside of beef is no longer pink.  Remove and set aside.  Repeat with remaining beef mixture, adding 1 teaspoon more oil, if necessary.  Remove beef and reserve.
       
    2. Heat remaining oil in same skillet over medium heat.  Add onion and cook, stirring often, 5 to 7 minutes until softened.  Stir in potato salad.  Return beef to skillet; stir in tomatoes, peas, sour cream and basil; cook until heated through, about 1 minute.  Season with salt and pepper. 

    Ground Beef & Potato Skillet Variation: 

    Substitute 1 pound lean ground beef for the steak.  Omit olive oil.  Brown ground beef, onion and garlic in large nonstick skillet over medium heat until beef is no longer pink,   8 to 10 minutes; drain.  Season with lemon pepper.  Stir in potato salad.  Stir in tomatoes, peas, sour cream and basil; cook until heated through.  Season with salt and pepper


    Nutrition Information 

    Per serving (1/4 of recipe): 394 calories; 34g carbohydrate; 26g protein;  17g fat; 762mg sodium;  76mg cholesterol; 3g dietary fiber; 3mg iron;  0.2mg thiamin;  1442IU Vitamin A;  8mg Vitamin C.



    Quick Sausage & German Potato Salad Skillet

    Preparation Time: 10 minutes, Cooking Time: 10 minutes 


    Ingredients

    • 2 teaspoons olive or vegetable oil
    • 1 medium red or yellow onion, cut into 1/2-inch thick wedges
    • 1 cup chopped red bell pepper
    • 3/4 pound pre-cooked smoked chicken or turkey sausage links*
    • 1 can (15 ounces) READ German Potato Salad
    • 1/4 teaspoon cracked black pepper
    • Chopped parsley, optional

    Directions

    Makes 4 servings.

    1. Heat oil in large skillet over medium heat until hot. Add onion and bell pepper. Cook and stir 1 minute. Add sausages; continue cooking 5 minutes until browned and heated through, turning occasionally. Remove sausages from skillet.

    2. Add potato salad and black pepper to skillet. Stir to combine with onion mixture. Return sausages to skillet. Cook 2 to 3 minutes to heat through. Sprinkle with parsley, if desired.

    *Other smoked sausage such as Polish or kielbasa can be substituted.


    Nutrition Information

    Per serving (1/4 of recipe): 333 calories; 25 g protein; 30 g carbohydrate; 13 g fat; 1123 mg sodium; 83 mg cholesterol; 1 g dietary fiber;  2 mg iron; 0.03 mg thiamin; 1354 IU vitamin A; 26 mg vitamin C.


    How-to Video



    Potato, Turkey & Veggie Casserole

    Preparation Time: 15 minutes, Baking Time: 30 minutes


    Ingredients

    • 1 tablespoon plus 1 teaspoon olive oil

    • 3/4 pound extra lean ground turkey breast

    • 1/2 teaspoon each dried thyme leaves, garlic powder, ground black pepper

    • 1/2 teaspoon salt, optional

    • 1 can (15 ounces) READ German Potato Salad

    • 1/2 cup light sour cream

    • 2 cups frozen or canned mixed vegetables (thaw if frozen; drain if canned)

    • 1/2 cup bread crumbs

    Directions

    Makes 6 servings.

    1. Heat oven to 350°F. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add turkey and seasonings. Cook 5 to 7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.

    2. Stir in potato salad and sour cream. Add vegetables; stir to combine. Spoon in 2-quart casserole dish sprayed with nonstick cooking spray.

    3. Toss together bread crumbs and remaining 1 teaspoon oil. Sprinkle over casserole. Bake 30 minutes or until bubbly and heated through.


    Substitution: Leftover chopped turkey (about 1-1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.


    Nutrition Information

    Per serving (1/6 of recipe): 259 calories; 18 g protein; 31 g carbohydrate;  8 g fat;  491 mg sodium;  38 mg cholesterol;  3 g dietary fiber;  2 mg iron; 0.10 mg thiamin;  2830 IU vitamin A;  7 mg vitamin C.



    Three Bean Salad Provencal

    Preparation Time: 20 minutes


    Ingredients

    • 1 can (15 ounces) READ 3 or 4 Bean Salad
    • 1 jar (6 to 6.5 ounces) marinated artichoke heart quarters, drained and cut in half
    • 3/4 cup halved grape tomatoes
    • 1/2 cup pitted kalamata olives
    • 1/4 cup snipped chives
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh basil
    • 1/4 cup white wine vinegar
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons olive oil
    • Fresh basil, as garnish

    Directions

    Makes about 4 cups (serving size 1/2 cup).

    1. Drain bean salad, reserving 2 tablespoons liquid. In medium bowl, combine drained bean salad, artichokes, tomatoes, olives, chives, thyme and basil.
       
    2. In small bowl, whisk together reserved bean salad liquid, vinegar and pepper.  Gradually whisk in olive oil. Pour dressing over vegetable mixture; mix well.  Cover and refrigerate until ready to serve. Stir well before serving. Garnish with basil.


    Nutrition Information

    Per serving (1/2 cup): 187 calories; 3 g protein; 23 g carbohydrate;  10 g fat;  641 mg sodium;  0 mg cholesterol;  4 g dietary fiber;  2 mg iron; 622 IU vitamin A; 13 mg vitamin C.



    Tex-Mex Layered Bean Salad

    Preparation Time: 20 minutes, Chilling Time: up to 8 hours


    Ingredients

    • 1 large red or yellow bell pepper, seeded and chopped
    • 1/3 cup chopped red onion
    • 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
    • 1 cup shredded Mexican cheese blend
    • 2 cans (15 ounces each) READ 3 or 4 Bean Salad, drained
    • 1/2 cup low-fat mayonnaise
    • 1/2 cup low-fat sour cream
    • 2 tablespoons finely chopped chipotle peppers in adobo sauce
    • 1/2 cup crumbled tortilla chips, optional
    • 1 small avocado, sliced, optional

    Directions

    Makes 8 to 10 servings (about 12 cups).

    1. In a 3-1/2 quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows:  bell pepper, onion, lettuce, cheese and bean salad.
       
    2. Mix together the mayonnaise, sour cream and chipotle pepper. Spread over top of salad. Cover and refrigerate up to 8 hours.
       
    3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.


    Nutrition Information

    Per serving (1/8 servings):  195 calories; 5 g protein; 18 g carbohydrate; 11 g fat; 476 mg sodium; 26 mg cholesterol; 3 g dietary fiber; 1 mg iron; 149 mg potassium; 3584 IU Vitamin A; 149 mg calcium.



    Steak & German Potato Salad

    Preparation Time: 15 minutes, Cooking Time: 15 minutes


    Ingredients

    • 1 can (15 ounces) READ German Potato Salad
    • 2 tablespoons coarse ground Dijon-style mustard
    • 1/2 pound boneless top sirloin steak, cut 1 inch thick
    • 1 bag (10 ounces) hearts of romaine lettuce

    Directions

    Makes 4 servings.

    1. Stir together potato salad and mustard in medium bowl; set aside.
       
    2. Heat medium nonstick skillet over medium heat until hot. Place steak in skillet and cook about 15 minutes until medium rare doneness (145°F); turn occasionally.
       
    3. Cool steak; carve diagonally across grain into 1/4-inch thick slices; reserve. Just before serving, gently toss steak with potato salad. Serve over greens.

    Note: Recipe can be doubled.


    Nutrition Information

    Per serving (1/4 of recipe): 200 calories; 13 g protein; 28 g carbohydrate;  4 g fat;  740 mg sodium;  35 mg cholesterol;  1 g dietary fiber;  2 mg iron; 0 mg thiamin;  6170 IU vitamin A;  5 mg vitamin C.



    Italian Pasta & Bean Salad

    Preparation Time: 15 minutes


    Ingredients

    • 2 cups uncooked rotini pasta
    • 1/2 cup prepared pesto
    • 1 can (15 ounces) READ 3 Bean Salad, drained
    • 1 cup grape or cherry tomatoes, halved
    • 3/4 cup fresh mozzarella bocconcini (cut balls in halves or quarters)*
    • 1/4 cup toasted walnuts, optional
    • 1/4 cup (1 ounce) shredded fresh Parmesan cheese

    Directions

    Makes 6 (1 cup) servings.

    1. Cook pasta according to package directions; drain and rinse under cold running water.  In bowl, combine pesto with pasta to coat well.
       
    2. Combine pasta with drained bean salad. Stir in tomatoes and mozzarella, refrigerate. To serve, sprinkle walnuts and cheese over top.

     

    *3/4 cup of any type of mozzarella may be substituted for the bocconcini. 


    Nutrition Information

    Per serving (1/6 of recipe): 316 calories; 34 g carbohydrate; 11 g protein; 15 g fat; 527 mg sodium; 13 mg cholesterol; 3 g dietary fiber; 2 mg iron; <1 mg thiamin; 395 IU Vitamin A; 5 mg Vitamin C.