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.


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.



Posted on January 27, 2014 .

Southwestern Bean Salsa

Preparation Time: 15 minutes


Ingredients

  • 1 can (15 ounces) READ Southwestern Bean Salad, drained but not rinsed (some liquid should remain)
  • 1 medium tomato, chopped
  • 1 small avocado, chopped
  • 1 small jalapeno, minced
  • 1 tablespoon lime juice
  • 1/4 cup queso fresco crumbled cheese
  • Tortilla chips, sliced jicama, pita chips, vegetables

Directions

Makes 3 cups, about 2 tablespoons per serving.

  1. Place all ingredients, except cheese, in medium bowl. Stir gently to combine.
     
  2. Transfer to serving bowl/dish. Sprinkle with cheese. Serve with chips and vegetables, as desired.


Nutrition Information

Per serving (2 tablespoons): 30 calories; less than 1 g protein; 3 g carbohydrate; 1.5 g fat; 45 mg sodium; 0 mg cholesterol; less than 1 g dietary fiber;  1.5 mg iron; 0 mg thiamin; 90 IU vitamin A; 2 mg vitamin C.



Posted on January 27, 2014 .

Tossed Bean Salad with Lemon Vinaigrette

Preparation Time: 15 minutes


Ingredients

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 2 tablespoons lemon juice or white wine vinegar
  • 2 tablespoons olive oil
  • Coarsely ground black pepper
  • 1 package (about 10 ounces) mixed salad greens with carrots
  • 4 slices bacon, cooked crisp and crumbled, about 1/4 cup, optional
  • Shaved Parmesan or Asiago cheese, optional

Directions

Makes 4 servings.

  1. Drain bean salad well; reserve 1/2 cup liquid in small bowl. For dressing, whisk together bean liquid and lemon juice, then whisk in oil. Add pepper, as desired.

  2. Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.

Variation:  Top salad with sliced grilled chicken, then top with cheese.


Nutrition Information

Per serving (1/4 of recipe): 153 calories; 2 g protein; 20 g carbohydrate; 7 g fat; 389 mg sodium; 0 mg cholesterol; 4 g dietary fiber;  2 mg iron; 0 mg thiamin; 4587 IU vitamin A; 22 mg vitamin C.



Posted on January 27, 2014 .

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.



Posted on January 27, 2014 .

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.



Posted on January 27, 2014 .

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.



Posted on January 27, 2014 .

Southwestern Bean & Vegetable Salad

Preparation Time: 20 minutes


Ingredients

  • 1 can (15 ounces) READ Southwestern Bean Salad, not drained
  • 1 cup chopped bell pepper (any color combination)
  • 1 cup sliced radishes
  • 1 cup sliced celery
  • 1/2 cup jicama strips
  • 1/2 cup sliced green onion
  • 1 cup grape or cherry tomatoes, halved
  • Chopped cilantro, optional

Directions

Makes 6 servings.

  1. Place bean salad in large bowl. Stir in remaining ingredients. Cover and chill, or serve room temperature, topped with cilantro, if desired.

Serving suggestion: Spoon salad over mixed salad greens.


Nutrition Information

Per serving (1/6 of recipe): 100 calories; 4 g protein; 16 g carbohydrate; 2.5 g fat; 330 mg sodium;  0 mg cholesterol; 5 g dietary fiber;  8 mg iron; 0 mg thiamin; 1017 IU vitamin A; 37 mg vitamin C.



Posted on January 27, 2014 .

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.        



Posted on January 27, 2014 .

Easy Hot & Spicy German Potato Salad

Preparation Time: 15 minutes, Cooking Time: 12 minutes


Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, cut into thin slivers
  • 1 red or green bell pepper or a combination, cut into thin strips (lengthwise)
  • 1 clove garlic, minced
  • 1 can (15 ounces) READ potato salad
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped parsley
  • Salt to taste

Directions

Makes about 6 servings.

  1. Heat olive oil in large (12-inch) nonstick skillet over medium heat.  Add onion, peppers and garlic.  Cook, stirring often until tender, about 10 minutes.
     
  2. Add potato salad and crushed red pepper.  Heat through, 1 to 2 minutes.  Remove from heat, stir in parsley and salt to taste.

Note: If desired, stir in cooked smoked sausage, cut into rounds or cubed cooked ham to make a main dish.


Nutrition Information

Per serving (1/6 of recipe): 110 calories; 1 g protein; 18 g carbohydrate; 3.5 g fat; 360 mg sodium; less than 5 mg cholesterol; 1 g dietary fiber;  1 mg iron; 0 mg thiamin; 670 IU vitamin A; 15 mg vitamin C.



Posted on January 27, 2014 .

Bean, Tortellini & Pesto Salad

Preparation Time: 15 minutes, Cooking Time: 10 minutes


Ingredients

  • 2 cans (15 ounces each) READ 3 or 4 Bean Salad
  • 1/4 cup prepared basil pesto
  • 1/2 teaspoon salt, optional
  • 1 package (9 ounces) refrigerated tortellini, any variety
  • Stir-Ins, optional*

Directions

Makes 6 servings.

  1. Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.

  2. Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add stir-ins if desired. Toss with bean salad.

  3. Serve at room temperature or chilled.

*Optional Stir-Ins: Grape tomatoes, halved cherry tomatoes, chopped bell pepper, and/or thinly sliced green onion.

Note: Recipe can be doubled.


Nutrition Information

Per serving (1/6 of recipe): 240 calories; 7 g protein; 36 g carbohydrate; 6.5 g fat; 630 mg sodium; 20 mg cholesterol; 3 g dietary fiber;  1.5 mg iron; 0 mg thiamin; 60 IU vitamin A; 3 mg vitamin C.



Posted on January 27, 2014 .

Bean Salad Stuffed Tomatoes

Preparation Time: 15 minutes


Ingredients

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped red bell pepper
  • 4 large tomatoes (about 1-1/2 pounds)

Dressing:

  • 2 tablespoons light mayonnaise
  • 1 tablespoon buttermilk
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon finely chopped fresh dill
  •  Fresh ground black pepper to taste

Directions

Makes 4 servings.

  1. Drain bean salad, reserving 2 tablespoons liquid. Combine bean salad, celery, onion and bell pepper in large bowl; set aside.
     
  2. To prepare dressing, whisk together reserved liquid, mayonnaise and buttermilk in small bowl until well blended. Stir in chives, parsley and dill; season with black pepper if desired. Set aside.
     
  3. Cut and remove 1/4-inch slice from top of tomatoes. Remove seeds and hollow out tomatoes leaving 1/4-inch shell. Invert onto paper-towel-lined plate to drain completely.
     
  4. Pour dressing over bean salad mixture; toss gently to coat. Store tomato shells and bean salad separately up to 4 hours before serving. When ready to serve, stir bean salad to coat with dressing. Divide bean salad mixture equally between tomato shells. 

Note: Recipe can be doubled.


Nutrition Information

Per serving (1/4 of recipe): 141 calories; 3 g protein; 26 g carbohydrate;  3 g fat;  445 mg sodium;  3 mg cholesterol;  5 g dietary fiber;  6 mg iron; 0.1 mg thiamin;  1880 IU vitamin A; 42 mg vitamin C.



Posted on January 27, 2014 .

Bean & Vegetable Salad

Preparation Time: 30 Minutes


Ingredients

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 2 cups vegetables, cut into thin strips*
  • 1/4 cup very thinly sliced red onion, optional
  • Cracked black pepper 
  • Chopped parsley, optional

Dressing:   

  • 2 tablespoons reserved bean salad liquid
  • 1 tablespoon apple cider or wine vinegar
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced

Directions

Makes 4 servings.

  1. Drain bean salad; reserve 2 tablespoons liquid.
     
  2. For dressing, combine reserved bean salad liquid, vinegar, oil and garlic. Whisk until combined.
     
  3. In large bowl, toss together drained bean salad, vegetables and onion, if desired. Toss with dressing. Season with black pepper and stir in chopped parsley, if desired. Serve at room temperature or chilled.

*Cut vegetables into thin strips about 2 x 1/4 inch. Vegetables can be one or a combination of: carrot, celery, bell pepper, cucumber, zucchini, yellow squash, or other favorite vegetable.


Nutrition Information

Per serving (1/4 of recipe): 100 calories; 1 g protein; 14 g carbohydrate; 0 g fat; 200 mg sodium; 0 mg cholesterol; 3 g dietary fiber; 1 mg iron; 0 mg thiamin; 2674 IU vitamin A; 13 mg vitamin C.



Posted on January 27, 2014 .

Antipasto Bean Salad

Preparation Time: 15 minutes


Ingredients

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 1/4 cup thin strips roasted red bell peppers
  • 1/2 cup fresh mozzarella or provolone cheese pieces (about 1/2-inch pieces)
  • 1 cup chopped artichoke hearts (canned or frozen; thaw if frozen)
  • 1/4 cup thin strips salami or pepperoni
  • 2 tablespoons chopped fresh basil

Dressing:

  • 1/4  cup reserved bean liquid
  • 2  tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh herbs, optional*

Directions

Makes 4 servings.

  1. Drain bean salad; reserve 1/4 cup liquid.
     
  2. For dressing, combine reserved bean salad liquid, oil and garlic; whisk until combined. Add fresh herbs, if desired.
     
  3. In large bowl, toss together drained bean salad, roasted bell peppers, cheese, salami and fresh basil. Toss with dressing. Serve at room temperature or chilled.

*Parsley, basil, thyme or other favorite herbs can be used.


Nutrition Information

Per serving (1/4 of recipe): 250 calories; 8 g protein; 16 g carbohydrate; 16 g fat; 870 mg sodium; 25 mg cholesterol; 3 g dietary fiber; 1 mg iron; 0 mg thiamin; 1010 IU vitamin A; 21 mg vitamin C.


How-to Video



Posted on January 27, 2014 .

German Potato Salad Soup

Preparation Time: 15 minutes, Cooking Time: 15 minutes.


Ingredients

  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon olive oil
  • 2 cans (15 ounces each) READ German Potato Salad, chopped*
  • 1 bottle (12 ounces) beer, preferably a light ale**
  • 3/4 cup reduced-sodium, fat free chicken broth
  • 6 ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage, optional
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped parsley
  • Rye croutons, optional
  • Crumbled bacon, optional

Directions

Makes 4 servings (about 1-1/2 cups each).

  1. Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.
     
  2. Add potato salad, beer, broth and meat, if using, and stir to combine.  Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.  Add salt, if desired, pepper and parsley.
     
  3. Serve topped with rye croutons and bacon, if desired.

*To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.

**You may substitute an equal amount chicken broth for the beer, if desired.


Nutrition Information

Per serving (1/4 of recipe): 312 calories; 5 g protein; 55 g carbohydrate;  7 g fat;  1174 mg sodium;  8 mg cholesterol;  2 g dietary fiber;  0.50 mg iron; 0.04 mg thiamin;  1247 IU vitamin A;  28 mg vitamin C.



Posted on January 24, 2014 .

Italian-Style Greens & Beans Soup

Preparation Time: 10 minutes, Cooking Time: 10 minutes


Ingredients

  • 1/2 cup chopped onion

  • 1/2 cup crumbled Italian sausage

  • 1 teaspoon minced garlic

  • 1 can (14.5 oz.) reduced-sodium, fat-free chicken broth

  • 1 can (15 oz.) READ Greens & Beans with Sausage

  • 1/4 cup finely chopped red bell pepper

  • 1/2 cup packed thinly sliced kale or spinach

  • shredded parmesan cheese, optional

Directions

Makes 3-4 Servings 

  1. Cook onion, sausage, garlic and Italian seasoning in large nonstick saucepan over medium heat until sausage is completely cooked, about 5 minutes, stirring occasionally.
     
  2. Add broth, Greens & Beans and red pepper; simmer 3 minutes. Stir in kale. Sprinkle with cheese, if desired.

Note: Recipe can be doubled.


Nutritional Information

Per serving (1/3 of recipe): 179 calories; 9 g protein; 17 g carbohydrate; 9 g fat; 912 mg sodium; 18 mg cholesterol; 4 g dietary fiber; 2 mg iron; 0.16 mg thiamin; 2528 IU vitamin A; 25 mg vitamin C.



Posted on January 14, 2014 .

Southwestern Bean Chili

Prep Time & Cook Time: 30 minutes


Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1/2 pound pork tenderloin, trimmed or 1/2 pound chicken breast, cut into 1-inch pieces
  • 1 cup chopped onion
  • 1 cup chopped bell pepper (one color or a combination)
  • 1 jalapeno pepper, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder, mild or hot
  • 1 cup chopped tomato
  • 1 cup beer, chicken broth or water
  • 1 can (15 ounces) READ Southwestern Bean Salad, not drained
  • Salt
  • Sour cream and cilantro, optional

Directions

Makes 4 servings (about 1-1/4 cups each).

  1. Heat oil in large saucepan or Dutch oven over medium heat. Add pork; cook and stir until browned and just cooked through, 3 to 5 minutes. Remove from pan.
     
  2. Add onion, bell pepper and jalapeno; cook and stir 2 minutes until crisp-tender. Stir in cumin, chili powder and tomato. Add beer; bring to boil. Reduce heat; simmer 5 minutes.
     
  3. Stir in bean salad; return pork to pan. Cook until heated through, about 3 minutes. Add salt as desired. Serve topped with sour cream and cilantro, if desired.

Note: Additional liquid may be added if less thick chili is preferred.


Nutrition Information

Per serving (1/4 of recipe): 262 calories; 17 g protein; 26 g carbohydrate; 9 g fat; 498 mg sodium; 30 mg cholesterol; 7 g dietary fiber;  12 mg iron; 0.47 mg thiamin; 988 IU vitamin A; 41 mg vitamin C.


How-to Video

 


Posted on January 14, 2014 .