Main Dish

German Potato Breakfast Casserole


PREP TIME: 20 MINUTES | COOK TIME: 30 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 30 MINUTES

Courtesy of: The Sweetest Occasion

INGREDIENTS

  • 2 cans (15 ounces each) READ German Potato Salad

  • 8 large eggs

  • 1/2 cup light cream

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon sea salt

  • 1 cup shredded Cheddar cheese

  • 1/2 bell pepper, thinly sliced

  • 3 scallions, diced

DIRECTIONS

Makes 8 servings.

  1. Preheat oven to 350°F.

  2. Drain two cans of potato salad well, until most of excess moisture is removed. Do not rinse.

  3. Spray bottom and sides of 10-inch cast iron skillet (or similar baking dish) with nonstick cooking spray. Spread potato salad evenly into skillet.

  4. Whisk eggs, light cream, pepper and salt together vigorously in medium mixing bowl until all egg whites have been whisked smooth.

  5. Fold in cheese. Spread egg and cheese mixture evenly over potatoes. Place bell pepper slices, one by one, along top of the egg mixture then sprinkle with diced scallions.

  6. Bake, uncovered, 30 to 35 minutes or just until cooked through. Cover with aluminum foil for last 5 to 10 minutes if top is browning too quickly.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 250 calories; 11g protein; 15g carbohydrate; 16g fat; 430mg sodium; 220mg cholesterol; 1g dietary fiber; 1.44mg iron; 0.03mg thaimin; 1024.53IU vitamin A; 7.28mg vitamin C.

Caprese 3 Bean and Salami Salad


PREP TIME: 25 MINUTES

PREP TIME: 25 MINUTES

Courtesy of: The Reluctant Entertainer

INGREDIENTS

  • 5 cans (15 ounces each) READ 3 Bean Salad, 3 drained, 2 undrained

  • 1 pint grape tomatoes, halved

  • 1 pound small marinated mozzarella balls, drained

  • 3/4 cup (1 ounce) fresh basil, chopped

  • 8 ounces dried salami, sliced

  • Salt

  • Pepper

  • 2 (13 ounces each) whole wheat baguettes, sliced

DIRECTIONS

Makes 16 servings.

  1. In a large bowl, stir together the bean salad, tomatoes and cheese.

  2. Just before serving, add the basil and salami. Add salt and pepper, as desired. Stir to combine.

  3. Serve on a large platter surrounded by baguette slices.


NUTRITION INFORMATION

Nutrition information per serving (1/16 of recipe): 290 calories; 12g protein; 38g carbohydrate; 10g fat; 890mg sodium; 25mg cholesterol; 5g dietary fiber; 2.32mg iron; 0.14mg thiamin; 417.00IU vitamin A; 6.43mg vitamin C.


Loaded Baked Potato Soup


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Courtesy of: Layla Nia

INGREDIENTS

  • 2 cans (15 ounces each) READ German Potato Salad

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 3/4 cup shredded sharp Cheddar cheese

  • 3/4 cup sodium free chicken broth

  • 3 ounces diced cooked bacon

  • 1/2 teaspoon salt, optional

  • 1/2 teaspoon pepper

  • 1/4 cup chopped fresh parsley

  • 6 sourdough bread bowls (see note)

  • Chopped green onions, optionla

  • Diced cooked bacon, optional

  • Shredded Cheddar cheese, optional

DIRECTIONS

Makes 6 servings.

  1. Pour potato salad into large bowl. Using kitchen shears, cut potatoes in half or large pieces, set aside.

  2. Heath large Dutch oven or 3-quart saucepan over medium heat. Add olive oil; swirl to coat. Add chopped onion. Cook 5 to 7 minutes or until onion starts to brown, stirring occasionally.

  3. Stir in potato salad, cheese, broth and bacon. Bring to boil; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley. Stir to combine.

  4. Ladle soup into sourdough bread bowls or soup bowls and top each with green onions, diced bacon and cheese, if desired.


Note: Some supermarkets sell pre-made bread bowls in the bakery section. To make bread bowls, cut about 1/2 to 3/4 inch off the top of a small round bread loaf. Pull bread from inside, leaving a 1 to 1-1/2 inch thick border. Brush inside of bowl with olive oil. Bake on cookie sheet at 350°F about 10 to 15 minutes or until lightly golden brown inside the bowl. Add soup to warm bowl.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 600 calories; 26g protein; 68g carbohydrate; 25g fat; 1640mg sodium; 55mg cholesterol; 5g dietary fiber; 4.47mg iron; 0.66mg thaimin; 763.55IU vitamin A; 8,02mg vitamin C.

Mediterranean 3 Bean Quinoa Salad


PREP TIME: 20 MINUTES

PREP TIME: 20 MINUTES

Courtesy of: Dawn Nieves

INGREDIENTS

  • 2 cans (15 ounces each) READ 3 Bean Salad

  • 1 cup halved grape tomatoes

  • 1 cup crumbled feta cheese

  • 1 cup cooked quinoa

  • 1/2 cup chopped olives

  • 1/2 cup diced bell pepper, any color

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons balsamic vinegar

  • 1/4 cup chopped fresh cilantro or parsley

DIRECTIONS

Makes 8 servings.

  1. Drain bean salad; reserve 3 tablespoons liquid.

  2. In large bowl, combine bean salad, tomatoes, feta cheese, quinoa, olives and bell pepper.

  3. Add reserved bean liquid, lemon juice and balsamic vinegar. Stir gently to coat ingredients.

  4. Top with cilantro or parsley. Serve immediately.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 150 calories; 5g protein; 20g carbohydrate; 5g fat; 425mg sodium; 20mg cholesterol; 3g dietary fiber; 1.59mg iron; 0.07mg thaimin; 771.64IU vitamin A; 19.64mg vitamin C.

Loaded Chicken Bake


PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES | STAND TIME: 10 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES | STAND TIME: 10 MINUTES

Courtesy of: Eddie Sanchez

INGREDIENTS

  • 2 cans (15 ounces each) READ German Potato Salad

  • 4 cups shredded rotisserie chicken, or other cooked chicken

  • 1/2 cup heavy cream

  • 1/4 teaspoon salt

  • 1/4 teaspoon finely ground black pepper

  • 3/4 cup shredded sharp Cheddar cheese

  • 1/4 cups crumbled cooked bacon

  • French fried onions, optional

DIRECTIONS

Makes 8 servings.

  1. Preheat oven to 375°F.

  2. Lightly coat 9 x 13-inch baking dish with cooking spray.

  3. Spread German potato salad evenly in dish. Top evenly with chicken.

  4. In small bowl, stir together cream, salt and pepper. Pour mixture over chicken.

  5. Sprinkle with cheese, bacon and onions, if desired.

  6. Bake 15 minutes or until casserole is bubbly. Let stand 10 minutes. Top with onions, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 410 calories; 23g protein; 21g carbohydrate; 27g fat; 750mg sodium; 110mg cholesterol; 2g dietary fiber; 1.57mg iron; 0.02mg thaimin; 708.81IU vitamin A; 3.13mg vitamin C.

3 Bean and Steak Salad


PREP TIME: 20 MINUTES | COOK TIME: 8 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 8 MINUTES

Courtesy of: Carolyn Mazzocco

INGREDIENTS

  • 1 can (15 ounces) READ 3 Bean Salad

  • 1 ribeye or top sirloin steak, about 8 ounces (see note)

  • 1/2 teaspoon vegetable oil

  • 1/4 teaspoon salt

  • 2 cups arugula

  • 1/2 cup chopped herbs (see note)

Dressing:

  • 2 tablespoons olive oil

  • 1 tablespoon plain fat-free yogurt

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon prepared horseradish

  • 1/8 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Makes 2 servings.

  1. Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.

  2. Heat cast iron skillet or other heavy skillet over medium-high heat.

  3. Meanwhile, lightly brush both sides of steak with oil. Sprinkle steak evenly with salt.

  4. Place steak in skillet. Cook 4 minutes on each side, or to desired doneness. Remove steak from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil. Slice steak.

  5. Meanwhile, add arugula and herbs to bowl with bean salad. Toss gently to combine.

  6. In small bowl, whisk together oil, yogurt, lemon juice, horseradish, salt and pepper. Set aside. Whisk again before serving.

  7. Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.


Notes: If you’re short on time, use precooked steak strips from the refrigerated aisle in the supermarket in place of steak.

Use any favorite combination of herbs such as parsley and thyme, dill, basil, chives or tarragon.


NUTRITION INFORMATION

Nutrition information per serving (1/2 of recipe): 450 calories; 24g protein; 25g carbohydrate; 27g fat; 1340mg sodium; 70mg cholesterol; 4g dietary fiber; 4.92mg iron; 0.11mg thiamin; 1740.7IU vitamin A; 30.63mg vitamin C.

German Potato Salad Gnocchi


PREP TIME: 20 MINUTES | COOK TIME: 8 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 8 MINUTES

Courtesy of: Kasim Hardaway

INGREDIENTS

  • 1 can (15 ounces) READ German Potato Salad

  • 1 egg, beaten

  • 1-1/2 cups all-purpose flour

Garlic-Brown Butter Sauce:

  • 1/3 cup unsalted butter

  • 1 small clove garlic, minced

  • Coarse grind black pepper

  • 1/4 cup crumbled cooked bacon

  • Chopped parsley

DIRECTIONS

Makes 6 servings.

  1. For gnocchi, in large bowl, combine German potato salad and egg. Gently mash with potato masher or large spoon until no large pieces of potato remain.

  2. Slowly stir in flour, 1/4 cup at a time, just until dough comes together (all of flour may not be needed).

  3. Turn dough out onto a floured surface. Divide into 5 pieces. Roll each piece into 1/2-inch thick rope. Cut each rope into 1/2-inch pieces.

  4. Bring large pot of water to boil. Add gnocchi (in batches if necessary). Cook 2 to 3 minutes or until gnocchi float to surface. Drain.

  5. For sauce, in medium skillet, melt butter over medium heat. Add garlic; cook and stir 3 to 5 minutes or until butter is lightly browned; reduce heat if garlic is browning too quickly. Skim foam if necessary. Add black pepper, as desired. Add cooked gnocchi to sauce.

  6. Cook, stirring gently, just until gnocchi are covered in sauce and lightly browned. Top with bacon and parsley.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 310 calories; 7g protein; 37g carbohydrate; 15g fat; 380mg sodium; 65mg cholesterol; 2g dietary fiber; 2.08mg iron; 0.27mg thiamin; 528.87IU vitamin A; 1.52mg vitamin C.

Lemon-Butter 4 Bean Ravioli


PREP TIME: 15 MINUTES | COOK TIME: 12 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 12 MINUTES

Courtesy of: Winnie Long

INGREDIENTS

  • 1 package (10 ounces) fresh cheese ravioli

  • 1 teaspoon olive oil

  • 2 cups vegetables (see note)

  • 2 tablespoons unsalted butter, divided

  • 2 large cloves garlic, minced

  • 1 can ( 15 ounces) READ 4 Bean Salad

  • 1 to 2 tablespoons fresh lemon juice

  • Crushed red pepper flakes, optional

DIRECTIONS

Makes 4 servings.

  1. Cook ravioli according to package directions. Drain and set aside.

  2. Meanwhile, heat medium skillet over medium heat. Add olive oil; swirl to coat.

  3. Add vegetables and 1 tablespoon of the butter. Cook 6 minutes or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.

  4. Return pasta pot to medium heat. Add remaining 1 tablespoon butter and minced garlic. Cook 2 minutes or until garlic is fragrant, stirring frequently. Stir in bean salad; cook 1 minute or until heated through. Gently stir in pasta and vegetables. Drizzle with lemon juice, as desired. Toss gently and top with red pepper flakes, if desired.


Note: Combination of sliced button mushrooms, chopped kale, grape tomatoes or other favorite vegetables, as desired.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 500 calories; 45g carbohydrate; 17g fat; 630mg sodium; 60mg cholesterol; 5g dietary fiber; 2.63mg iron; 0.04mg thiamin; 1784.57IU vitamin A; 11.39mg vitamin C.

Chicken & 4 Bean Red Curry


PREP TIME: 10 MINUTES | COOK TIME: 5 MINUTES

PREP TIME: 10 MINUTES | COOK TIME: 5 MINUTES

Courtesy of: Amber Battishill

INGREDIENTS

  • 1 can (15 ounces) READ 4 Bean Salad

  • 1-1/2 cups shredded rotisserie chicken, or other cooked chicken

  • 1 jar (8 ounces) Thai red curry sauce

  • 2 cups cooked brown or white rice, without salt

  • Cooked broccoli florets, optional

DIRECTIONS

Makes 4 servings.

  1. Drain bean salad. Discard liquid.

  2. Heat large skillet over medium heat.

  3. Add shredded chicken, bean salad and curry sauce. Cook 4 to 5 minutes or until heated through, stirring occasionally.

  4. Place 1/2 cup rice in four shallow bowls. Top with equal amounts bean curry mixture.

  5. Serve with broccoli, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 425 calories; 16g protein; 39g carbohydrate; 14g fat; 720mg sodium; 50mg cholesterol; 5g dietary fiber; 2.41mg iron; 0.11mg thiamin; 302.63IU vitamin A; 8.54mg vitamin C.

Potato Leek Soup


PREP TIME: 15 MINUTES | COOK TIME: 13 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 13 MINUTES

Courtesy of: Teresa Barajas

INGREDIENTS

  • 1 tablespoon unsalted butter

  • 2 leeks, trimmed, cleaned, finely chopped

  • 1 can (15 ounces) READ German Potato Salad

  • 1 cup reduced-sodium vegetable stock or broth

  • 1/4 cup half-and-half

  • 1 teaspoon extra-virgin olive oil, divided

DIRECTIONS

Makes 4 servings.

  1. Melt butter in large saucepan over medium heat.

  2. Add leeks; cook 5 minutes or until softened, stirring occasionally.

  3. Stir in German potato salad and vegetable stock. Bring to boil. Cook 5 minutes, stirring frequently. Reduce heat to low. At this point, the soup can be pureed or partially pureed, if desired. Stir in half-and-half. Cook 3 minutes or until soup is heated through, stirring frequently. Ladle soup into bowl. Garnish each bowl with 1/4 teaspoon olive oil.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 120 calories; 2g protein; 13g carbohydrate; 7g fat; 175mg sodium; 15mg cholesterol; 1g dietary fiber; 1.25mg iron; 0.03mg thaimin; 969.04IU vitamin A; 3.07mg vitamin C.

3 Bean Pasta Salad with Tempeh


PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

Courtesy of: Deanna Mollicone

INGREDIENTS

  • 1 can (15 ounces) READ 3 Bean Salad

  • 1-1/2 cups elbow macaroni, uncooked

  • 2 cups chopped English cucumber

  • 1 package (10.5 ounces) cherry tomatoes

  • 2 teaspoons extra virgin olive oil

  • 1 package (8 ounces) tempeh

  • 1 tablespoon low-sodium soy sauce or coconut aminos

  • 1 tablespoon maple syrup

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon garlic powder

  • 1/2 cup crumbled feta cheese

  • 1 large avocado, diced

Dressing:

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons plus 2 teaspoons champagne vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon honey

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Makes 6 servings.

  1. Drain bean salad. Discard liquid.

  2. Cook macaroni according to package directions. Drain and place in large bowl.

  3. Add bean salad, cucumber and tomatoes to bowl with macaroni. Toss to combine.

  4. For dressing, in small bowl, combine 1/4 cup oil, the vinegar, mustard, lemon juice, honey, red pepper flakes, salt and pepper, stirring with a whisk until well combined. Pour vinaigrette onto salad, tossing to coat. Set aside.

  5. Heat large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Crumble tempeh into pan; cook 5 minutes or until tempeh is lightly toasted, stirring frequently.

  6. Meanwhile, in small bowl, combine soy sauce, syrup, smoked paprika and garlic powder, stirring with a whisk until well combined. Pour over tempeh, tossing to coat. Cook 3 minutes or until edges are crisp, stirring occasionally.

  7. Top salad with cheese, avocado and tempeh.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 405 calories; 14g protein; 41g carbohydrate; 22g fat; 475mg sodium; 10mg cholesterol; 6g dietary fiber; 2.87mg iron; 0.31mg thiamin; 640.29IU vitamin A; 13.05mg vitamin C.

Southwest 3 Bean & Chicken One Pan Dinner


PREP TIME: 15 MINUTES | COOK TIME: 22 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 22 MINUTES

Courtesy of: Stacy Dempsey

INGREDIENTS

  • 2 tablespoons avocado oil, or other favorite oil

  • 1 medium sweet potato, diced

  • 1/4 cup chopped red onion

  • 1 red bell pepper, seeded and chopped

  • 1 cup frozen corn kernels

  • 1 can (15 ounces) READ 3 Bean Salad

  • 1 packet (0.85 ounce) no sodium or reduced sodium taco/fajita seasoning

  • 12 ounces frozen precooked chicken strips, thawed

  • 1/4 cup shredded Mexican cheese blend

  • Thinly sliced green onions

DIRECTIONS

Makes 4 servings.

  1. Preheat broiler with oven rack 6 inches from heat.

  2. Heat large oven-safe skillet over medium-high heat. Add oil to skillet; swirl to coat.

  3. Add sweet potato. Cook 10 minutes, or until sweet potato is almost tender, stirring occasionally.

  4. Add onion, bell pepper and corn. Cook 5 to 7 minutes or until onion and bell pepper are tender.

  5. Stir in bean salad and taco seasoning packet. Cook 5 minutes, stirring occasionally to blend well.

  6. Nestle chicken strips into bean mixture. Sprinkle with cheese. Broil 2 to 3 minutes or until chicken is heated through and cheese is bubbly. Sprinkle with green onions, as desired.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 360 calories; 24g protein; 39g carbohydrate; 12g fat; 1290mg sodium; 80mg cholesterol; 5g dietary fiber; 2.75mg iron; 0.09mg thiamin; 6654.67IU vitamin A; 25.67mg vitamin C.

Chicken Corn Chowder Hand Pies


PREP TIME: 20 MINUTES | COOK TIME: 18 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 18 MINUTES

Courtesy of: Lauren Vavala

INGREDIENTS

  • 2 packages (14.1 ounces each) refrigerated pie dough

  • 1 can (15 ounces) READ German Potato Salad

  • 1 cup shredded rotisserie chicken, or other cooked chicken

  • 3/4 cup canned low-sodium cream style corn

  • 1 egg, beaten

DIRECTIONS

Makes 8 servings (2 hand pies per serving).

  1. Preheat oven to 400°F.

  2. Cut each of four pie crusts into quarters.

  3. Place potato salad in medium bowl. Using a spoon, cut potato slices into bite-sized pieces. Add chicken and creamed corn to potato salad; stir to combine well.

  4. Spoon 2 tablespoons potato salad mixture onto each pie crust quarter, leaving a 1/4-inch border. Moisten dough edges with water; fold long edge of dough over to meet other edge. Crimp edges with tines of a fork to seal.

  5. Place 8 hand pies in a single layer onto lightly greased baking sheet. Brush half of egg evenly over hand pies. Place remaining 8 pies onto another lightly greased baking sheet and brush with remaining egg. Bake 18 minutes or until golden brown. If it is necessary to use two oven racks to fit both pans, switch pans halfway through baking, or bake one pan at a time.

  6. Remove pies from pan. Serve immediately.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 570 calories; 9g protein; 65g carbohydrate; 31g fat; 650mg sodium; 40mg cholesterol; 3g dietary fiber; 1.75mg iron; 0.08mg thiamin; 199.92IU vitamin A; 2.37mg vitamin C.

3 Bean Shakshuka


PREP TIME: 30 MINUTES | COOK TIME: 20 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 20 MINUTES

Courtesy of: Jackie Gebel

INGREDIENTS

  • 2 tablespoons extra virgin olive oil

  • 1 small onion, chopped

  • 1 red bell pepper, seeded and chopped

  • 2 large cloves garlic, miinced

  • 1 can (28 ounces) no-salt-added whole peeled tomatoes

  • 2 teaspoons smoked paprkia

  • 1 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/2 teaspoon dried oregano leaves

  • 1/8 teaspoon crushed red pepper flakes

  • 1 can (15 ounces) READ 3 Bean Salad

  • 6 large eggs

  • 4 ounces crumbled feta cheese

  • 3 tablespoons chopped parsley

  • Crusty bread or pita wedges

DIRECTIONS

Makes 6 servings.

  1. Heat oven to 375°F.

  2. Heat large oven-proof skillet over medium-low heat. Add olive oil; swirl to coat.

  3. Add onion and bell pepper. Cook 10 minutes or until vegetables are very tender, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes or until fragrant.

  4. Crush tomatoes by hand or using potato masher. Add to skillet. Stir in paprika, cumin, salt, ground pepper, oregano and crushed red pepper. Cook 1 minute, stirring frequently.

  5. Stir in bean salad with liquid. Bring to boil; reduce heat and simmer 5 minutes or until tomato mixture thickens, stirring occasionally.

  6. Create 6 small wells in tomato mixture. Gently crack 1 egg into each well. Place skillet in oven. Bake 7 to 10 minutes or until eggs are cooked as desired. Sprinkle with feta cheese and parsley. Serve with bread or pita wedges.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 260 calories; 12g protein; 22g carbohydrate; 14g fat; 620mg sodium; 200mg cholesterol; 5g dietary fiber; 2.31mg iron; 0.08mg thiamin; 1520.27IU vitamin A; 5305mg vitamin C.

3-Bean Omelet Sandwich


PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

Courtesy of: Richard Chen

INGREDIENTS

  • 1 can (15 ounces) READ 3 Bean Salad

  • 4 teaspoons canola oil, divided

  • 4 large eggs

  • 1 teaspoon freshly ground pepper, divided

  • 1/2 teaspoon salt, divided, optional

  • 2 cups baby kale

  • 3/4 cup ricotta cheese, divided

  • 8 thick slices multigrain bread

  • 1 avocado, sliced

DIRECTIONS

Makes 4 servings.

  1. Drain bean salad. Discard liquid.

  2. Heat medium nonstick pan over medium heat. Add 1 teaspoon of the canola oil; swirl to coat.

  3. In small bowl, beat 1 egg. Add 1/4 of drained bean salad, 1/4 teaspoon pepper, and 1/8 teaspoon salt, if desired. Add egg mixture to pan; cook 1 minute, covered. Remove lid; cook additional 2 minutes or until egg is set. Remove omelet from pan; set aside. Repeat Step 2 for remaining 3 omelets. Keep warm.

  4. Add kale to pan; cook 3 minutes or until slightly wilted. Let kale cool slightly.

  5. Evenly spread 1-1/2 tablespoons ricotta cheese over one side of each bread slice. Top four slices with kale, omelet, and 3 slices avocado. Top sandwiches with remaining bread slices, ricotta side down.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 545 calories; 23g protein; 60g carbohydrate; 23g fat; 695mg sodium; 200mg cholesterol; 12g dietary fiber; 3.88mg iron; 0.33mg thiamin; 3851.44IU vitamin A; 22.99mg vitamin C.

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