Recipe: Navy Bean Soup

When I was a kid, my mom used to make the most delicious navy bean soup. Thanks to some clever changes, my recipe tastes just like hers–but it’s much lower in fat. To lower the fat, I replaced ham hocks with lean ham steak, and use just enough crushed red pepper and four-peppercorn mix to add a bit of heat. I’ve increased the amount of carrots, too–their sweetness provides a wonderful counterbalance to the red pepper and peppercorn mix. The end result is flavorful but mild. You can make this recipe in the slow cooker, or if you're in a hurry, in the pressure cooker.


Navy Bean Soup

 

Ingredients:

 

6 cups water                                   

1 (16-ounce) package white beans

1 boneless, fully cooked lean ham steak (about 2 cups)

3 carrots (or 10 baby carrots), finely chopped

1 medium onion, finely chopped

½ teaspoon celery seed

1/4 teaspoon crushed red pepper

1/8 teaspoon fresh-ground four-peppercorn seasoning

 

Slow Cooker Directions:

 

Rinse and sort beans. Soak for 12 hours.

 

Place all ingredients in slow cooker on HIGH for 8 - 10 hours, or until beans are tender. If desired, puree a portion of the soup.

 

Pressure Cooker Directions:

 

Increase water to 8 cups. Combine water, beans, and ham steak in pressure cooker, and cook on HIGH pressure for 40 minutes.

 

Meanwhile, microwave carrots, onions, celery, red pepper, and pepper for about 6 minutes, stirring once, or until onions and carrots are tender. Add onion mixture to pressure cooker after releasing pressure.

Recipe: Hoppin' John Soup

This soup is based on ingredients traditionally served in the Southern United States on New Year's Day to ensure a prosperous new year, but my family likes this recipe so much we enjoy it all year long. It takes about 2 hours to make in the pressure cooker, but requires very little hands-on time. If you don't have a pressure cooker, you can prepare it on the stove top or slow cooker--just extend the cooking time by several hours.

Hoppin' John Soup

Ingredients:

2 tablespoons olive oil

1 small onion, quartered and thinly sliced
1 tablespoon bottled minced garlic
¼ teaspoon fresh-ground black peppercorn mix
8 cups water
1 pound black-eyed peas
1 ham steak, diced
1 (14-ounce) can diced tomatoes, undrained

2 cups fresh collard greens, chopped

1 tablespoon Frank’s hot sauce

Directions:

Heat olive oil in pressure cooker on SAUTE. Add onion, garlic, and pepper, and sauté 5 minutes, or until just tender. Add water, peas, and ham steak, and cook on HIGH pressure for 45 minutes. Allow steam to escape, then add tomatoes, greens, and hot sauce. Cook on SIMMER for at least 5 minutes (soup is improved by simmering for 30 minutes).

Recipe: Hot Spiced Cider

I've prepared this recipe for years, because it's both nearly calorie-free and delicious, making it easy for me to pass on high-calorie drinks that are so popular this time of year. Plus, it's simmered with fruit and spices, which are loaded with phytochemicals that are good for you. I use my slow cooker, so I can make it ahead of time and keep it hot while decorating for the holidays, or when company's visiting. As an extra bonus, it fills the house with a sweet-spicy aroma!


If you prefer, you can use reduced-sugar apple juice, or regular apple juice, but be aware that doing so will add calories. You can also add a splash of brandy or rum (which will not only increase the alcoholic content, but the calories, too!).


Hot Spiced Cider


Ingredients:


2 quarts apple-flavored sugar-free beverage (such as Crystal Light) or apple juice
2 (3-inch) cinnamon sticks
3 whole cloves
3 whole allspice berries
1/2 orange, thickly sliced
1/2 lemon, thickly sliced


Directions:


Combine all ingredients in slow cooker (or on stove top). Cook on HIGH until boiling, then reduce heat to LOW.

Recipe: Tofu Sweet Potato Pie

Thanksgiving is right around the corner, and one of my favorite Thanksgiving desserts is sweet potato pie! I wanted to develop a tofu-based version, to up the protein content and reduce fat. I replaced eggs with egg substitute and pastry crust with crumb crust to reduce the fat content still further. To reduce carbohydrates, I replaced brown sugar with agave and molasses. Despite all these healthful changes, this recipe is still delicious!

Tofu Sweet Potato Pie

Ingredients:

1 (29-ounce) can sweet potatoes, well-drained

1 (12-ounce) package Mori-Nu tofu

1/2 cup agave nectar (or honey)

¾ cup egg substitute

2 tablespoons molasses

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

2 (9”) crumb pie crusts

 

Directions:

Preheat oven to 350 degrees F.

Combine sweet potatoes, tofu, agave, egg substitute, molasses, cinnamon, nutmeg, and ginger in blender and puree until combined, stopping blender and scraping down sides of blender once. Pour into crusts and bake at 350 degrees F. for 45 – 50 minutes, or until a knife inserted in center of pie comes out clean. 

Recipe: Slow Cooker Red Chicken Chili

Last week, I shared a recipe for slow cooker mole, a traditional Mexican dish with a sweet-savory flavor. I find that sweetness makes it a perfect recipe for Halloween. When I enjoy a meal with a little sweetness to it, all the candy treats are less tempting!


Here's a different take on a sweet-savory meal. Mole is usually served in a bowl over rice, but I prefer it in a corn tortilla, like a taco. I go with this recipe when I want a sweet-savory dish that's just right for serving in a bowl.

Slow Cooker Red Chicken Chili

 Ingredients:
1 (14-ounce) can diced tomatoes, undrained
1 (14-ounce) can tomato sauce
2 teaspoons bottled minced garlic
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaf
1/4 teaspoon ground cinnamon
1 medium onion, quartered and thinly sliced
2 (14-ounce) cans white beans, drained
1 pound boneless, skinless chicken cooked turkey meat, coarsely chopped

Directions:

Combine all ingredients in slow cooker. Cook on HIGH for 3-5 hours, or on LOW for 6-8 hours.


When chicken is cooked through, shred chicken using two forks, and stir to combine well.


Cook's Notes: I call for chicken because I always have it in the freezer, but this recipe is even better if you replace the chicken with cooked turkey. Turkey, with its more intense flavor than chicken, is a perfect foil for the flavors in this dish. It's an excellent post-Thanksgiving recipe!

Recipe: Slow Cooker Chicken Mole

Mole is one of my favorite Mexican dishes. Given my sweet tooth, that's not surprising: Mole incorporates cocoa powder and sugar. That also makes mole the perfect recipe for Halloween -- a little chocolate in my dinner makes it easier to steer clear of all the candy and treats! I use the slow cooker to prepare mole, which makes this a terrific recipe if you're hosting a party or headed out to celebrate the evening.

My husband was reluctant to try my take on mole because his mother and aunts prepared mole that was more sweet than spicy. Mole is typically a high-fat dish, too. I've eliminated nearly all of the fat, and struck a balance between sweet, spicy, and savory flavors, so my husband and I can both enjoy mole. !Buen provecho!

Slow Cooker Chicken Mole

Ingredients:

1 (1 1/2 ounce) package dried pasilla, mulato, or ancho chiles
1 (15-ounce) can tomato sauce
1/4 cup cornmeal
2 tablespoons cocoa powder
1 tablespoon sugar (or sugar substitute)
2 teaspoons bottled minced garlic
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1 pound boneless, skinless chicken tenderloins

Directions:

Remove stems from chiles, if necessary. Combine chiles and tomato sauce in blender, and puree until chiles are well-integrated into sauce.

Pour sauce into slow cooker. Add cornmeal, cocoa powder, sugar, garlic, cinnamon, coriander, and cloves, and stir to combine. Place chicken on top of sauce. Cook on LOW setting 4-6 hours, or until chicken is cooked through.

Recipe: Turkish Salad

I'm posting today's recipe for a student in "Luscious," who's looking for salad ideas that are both fast and easy, and high in protein. (To up the protein content still further, you can use rinsed, drained canned soybeans instead of fava beans.) Turkish Salad is definitely a change of pace from the usual lettuce-and-veggies salad, but I sometimes serve it on a bed of spinach or romaine to make it a light meal. I adapted this recipe from Almost Turkish, a fellow blogspot that's well worth a surf. If you'd like to check out the original recipe, you can find it here.


Turkish Salad


Ingredients:


1 tablespoon olive oil
1 tablespoon lemon juice
1 - 3 teaspoons bottled minced garlic
1 tablespoon dried mint
1 tablespoon dried parsley
1 tablespoon dried dill weed
1/2 cup feta cheese
1 (14-ounce) can fava beans, drained (see Cook's Notes)
2 cups frozen peas, thawed


Directions:


Combine olive oil, lemon juice, garlic, mint, parsley, and dill weed in a small bowl. Combine fava beans and peas in medium bowl. Drizzle beans and peas with dressing, and add feta. Stir gently to combine.


For best results, refrigerate at least 2 hours, until chilled.


Cook's Notes:


Look for canned fava beans in Mediterranean, Indian, or Middle Eastern markets. If you can't find them, replace them with your favorite bean. I like using large butter beans, but any firm-textured bean will work.

Recipe: Shrimp Pasta Primavera

Spring has sprung, and that means one thing: It's time to take full advantage of the fresh fruits and veggies showing up at the grocery store and farmer's markets! The word primavera literally means "first spring," and once you've tried it, it's easy to see where it got its name -- it's based on vegetables that are in their prime in late spring and early summer. In this take on the recipe, I add in shrimp for an easy one-dish meal that's perfect for a light supper. Frozen precooked shrimp also makes this recipe lightning-quick to prepare.


Shrimp Pasta Primavera


Ingredients:
1 pound spaghetti
2 tablespoons olive oil
2 teaspoons bottled minced garlic
1 cup bottled roasted red bell pepper
1 pound asparagus, trimmed and sliced on an angle into 1” sections
1 zucchini, sliced into quarters
1 yellow squash, sliced into quarters
1 tablespoon white Worcestershire sauce
½ teaspoon crushed red pepper flakes
1 pound frozen shrimp, thawed, rinsed, and well-drained


Directions:


Prepare spaghetti according to manufacturer’s directions. Drain and set aside.


Meanwhile, cook olive oil, garlic, red bell pepper, and asparagus in a large skillet over medium-high heat until garlic is fragrant, about 3 – 5 minutes. Add zucchini and yellow squash; cook until just tender. Add Worcestershire sauce, red pepper flakes and shrimp; stir well to combine.


Add spaghetti and stir well to combine. Heat until shrimp and spaghetti are hot; serve immediately.

Recipe: Slow Cooker Chicken Mole

Even though mole is typically high in fat, it's one of my favorite Mexican dishes. Given my sweet tooth, that’s not surprising: Mole incorporates cocoa powder and sugar. My husband was reluctant to try my take on mole, because his mother and aunts prepared mole that was more sweet than spicy. Here, I’ve eliminated nearly all of the fat, and struck a balance between sweet, spicy, and savory flavors, so both my husband and I can enjoy mole.

I'm sharing this recipe with you this week so you'll have time to prepare it for any Cinco de Mayo celebrations you're planning, but it's a terrific recipe for any time of the year. !Buen provecho!

Slow Cooker Chicken Mole

Ingredients:

1 (1 ½ ounce) package dried pasilla, mulato, or ancho chiles

1 (15-ounce) can tomato sauce
¼ cup cornmeal
2 tablespoons cocoa powder
1 tablespoon sugar substitute
2 teaspoons bottled minced garlic
1 teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground cloves
1 pound frozen boneless, skinless chicken tenderloins (see Cook's Notes)

Directions:

Remove stems from chiles, if necessary. Combine chiles and tomato sauce in blender. Puree until chiles are integrated into sauce.

Pour sauce into slow cooker. Add cornmeal, cocoa powder, sugar substitute, garlic, cinnamon, coriander, and cloves, and stir to combine. Place chicken on top of sauce.

Cook on LOW for 6 – 8 hours (do NOT cook on HIGH!), or until chicken is cooked through.

Cook's Notes:


Although mole is usually plated and served with side dishes, I think it's delish in corn tortillas with just a sprinkle of queso blanco. When I prepare it this way, I use frozen chicken breasts, then shred the meat with two forks. It's not as visually appealing as tenderloins, but it's more cost-effective.

Recipe: Cranberry Jezebel Sauce

Cranberry Jezebel Sauce is great with turkey or chicken, but it’s sublime with ham, making it a perfect side dish for Easter dinner. The sauce is a tantalizing sweet-spicy-sour combination; ham contributes the remaining two flavor bases, salty and savory.

 

I use sugar substitute and sugar-free marmalade to reduce carbs and calories, but if you prefer, you may use sugar or sugar-based marmalade instead. Note that the calorie and carbohydrate content will be much higher.

Cranberry Jezebel Sauce

Ingredients:

 

½ cup water

1 cup sugar substitute

1 small red onion, halved and thinly sliced

1 (16-ounce) can whole cranberry sauce

2/3 cup sugar-free orange marmalade

2 tablespoons prepared horseradish

2 teaspoons Dijon mustard

Directions:

Dissolve sugar substitute in water in a medium skillet over medium-high heat, stirring often. Bring to a boil. Add onions and cook until just tender, about 5 minutes. Add marmelade, cranberry sauce, horseradish, and mustard. Bring to a boil. Reduce heat and simmer until thick, about 10 - 15 minutes.

Serve with grilled ham, roast chicken, or roast turkey.

Recipe: Seafood Linguine with Tomato-Caper Sauce

My husband recently prepared this recipe for the first time, and hasn't stopped raving about how fast and easy it is. If you've taken "Luscious," you may already know how poaching fish is a terrific way to get dinner on the table in a hurry. If so, here's another recipe for your collection. If not, this is the easiest recipe for poached fish I have, so even if you're not much of a cook, this recipe is for you. Enjoy!

Seafood Linguine with Tomato-Caper Sauce

Ingredients:

 
1 pound linguine

1 teaspoon olive oil

2 teaspoons bottled minced garlic

2 teaspoons capers

½ teaspoon - 1 teaspoon crushed red pepper flakes

½ cup sherry or white wine

1 (14-ounce) can tomato sauce

1 pound seafood (I use swai or shrimp)

 

Directions:

Cook linguine according to manufacturer’s directions. Drain and keep warm.

Meanwhile, heat olive oil in large skillet. Cook garlic over medium heat for 2 - 3 minutes, or until fragrant. Add capers, red pepper flakes, sherry and tomato sauce and stir to combine well. Add seafood and heat until just cooked through. Add linguine to skillet and gently stir to combine (break apart seafood, if necessary).

Recipe: Thai Coconut Shrimp

I'm posting this recipe for a student in "Luscious" who suggested adding coconut milk to Thai Shrimp. This recipe is quite different from Thai Shrimp, but it offers all the flavor intrigue, perfectly balancing sweet, spicy, savory and sour tastes.

If your local grocery store doesn't stock them, it's worth the effort to journey to your nearest Asian market to find fish sauce and curry paste. If you can’t find fish sauce, substitute 2 tablespoons soy sauce and ½ - 1 teaspoon anchovy paste. Use 2 teaspoons of hot sauce (preferably Asian) in lieu of the curry paste. 

Thai Coconut Shrimp

Ingredients: 

8 ounces spaghetti

1 cup water

1 (14-ounce) can light coconut milk

2 tablespoons cornstarch

2 tablespoons fish sauce

1 tablespoon plus 1 teaspoon sugar

1 tablespoon plus 1 teaspoon bottled minced ginger

1 tablespoon plus 1 teaspoon bottled minced garlic

2 teaspoons green or red Thai curry paste

2 teaspoons lime juice  

1 tablespoon chopped fresh basil (or 3/4 teaspoon dried basil flakes)

1 pound small cooked, shelled and deveined shrimp, thawed

 Directions: 

Prepare spaghetti, following manufacturer’s directions. Drain and set aside.

Meanwhile, using a whisk, thoroughly combine water, coconut milk, cornstarch, fish sauce, sugar, ginger, garlic, curry paste and lime juice in a large saucepan. Bring to a boil over medium-high heat; reduce heat and simmer, stirring often, until sauce is thick.

Add shrimp and cooked spaghetti, and cook until shrimp is heated through.

Recipe: Greek Ranch Dip or Dressing

A student in "Luscious" recently asked if I had a ranch dressing recipe. I'm preparing a birthday party for my daughter this week, and since we're planning a veggie platter and a selection of dips at the party, now seemed a perfect time to try my hand at ranch dip. It's delish on veggies, or as a spread for sandwiches. If you're a fan of ranch dressing, it's easy to thin out this dip recipe, so you can enjoy it on your favorite salad.

I chose Greek yogurt as a base because of its high protein-low carbohydrate content. Greek yogurt is also wonderfully thick and creamy, even though it's low in fat. If you're not a fan of Greek yogurt, you can experiment with sour cream or plain yogurt instead.

I'll probably continue to tinker with the recipe, as I'd like to better approximate the tang of buttermilk without resorting to buttermilk powder. That said, this recipe is very similar to the light ranch dressing we usually purchase. Let me know what you think of it! :)

Greek Ranch Dip or Dressing

Ingredients:

2 cups Greek yogurt
1 tablespoon parsley flakes
2 teaspoons white balsamic vinegar
2 teaspoons sugar or sugar substitute
1 teaspoon dill weed
1 teaspoon garlic powder
1 teaspoon onion powder
1 dash ground cayenne
Milk (I used unsweetened soy milk), optional

Directions:

To make dip, place all ingredients in medium bowl. Mix with a hand mixer, immersion blender, or combine in blender until smooth.

To make dressing, add milk, 1 teaspoon at a time, to thin out dip until it reaches desired consistency.

Recipe: Vietnamese Swai

This recipe is a melding of two Vietnamese favorites: Ca Chien Sot Ca Chua is a recipe for fried fish, which is then simmered in a seasoned tomato sauce. Nuoc Cham is a popular Vietnamese condiment. To save time and healthy up the recipe, here swai is poached in a tomato-based broth seasoned with made-from-scratch nuoc cham. The end result is a flavorful fish dish that, in typical Asian style, melds sweet, spicy, savory, salty, and sour flavors.

If you can't find Vietnamese fish sauce (widely available at Asian markets), any fish sauce (or even soy sauce) can be used to replace it, but it won't have quite the same authenticity. I serve this dish with orzo, but you can serve it as-is, with noodles, or with rice, as desired. I like it served in a bowl with orzo; it turns out like a thick stew. I like to think of it as comfort food, Vietnamese-style!

Ingredients:

2 (14-ounce) cans diced tomatoes, undrained
1/4 cup nuoc mam (Vietnamese fish sauce)
1/4 cup rice vinegar
4 teaspoons bottled minced garlic
2 tablespoons lime juice
2 tablespoons sugar (or sugar substitute)
1 teaspoon red pepper flakes
1/8 teaspoon fresh-ground peppercorn mix
1 pound swai
4 green onions, sliced
1/4 cup cilantro, chopped

Directions:

Combine tomatoes, fish sauce, vinegar, garlic, lime juice, sugar, red pepper flakes, and peppercorn mix in a large skillet. Add swai and bring to a boil. Reduce heat and simmer until fish flakes easily. Add green onions and cilantro, and stir to combine, breaking up fish into bite-sized pieces.

Recipe: Habas Grandes con Chorizo (Giant Limas with Chorizo)

Today's recipe isn't just a vegetarian recipe, nor just a uniquely delightful one-dish meal that will transport you to the Iberian peninsula. It's something a little different altogether than what I've done before here on my blog, or what I provide in my online class "Luscious, Low-fat, Lightning-Quick Meals."

Have I peaked your curiosity? I purchased a new pressure cooker last summer, and since then, I've been exploring the delights of making meals that would typically take hours--but, thanks to the pressure cooker, can be served up in under two hours. This particular recipe takes about an hour to prepare and cook, and for the majority of that time, the pressure cooker does the work.

In addition to being a quick and easy pressure cooker recipe, it's an excellent addition to any collection of vegetarian recipes, whether you're giving up meat for Lent, aiming for Meatless Mondays, or just want to enjoy the occasional meatless meal. Thanks to the use of giant lima beans, it's also loaded with fiber and phytochemicals. Vegetarian chorizo, thyme, onion, and garlic give this recipe a spicy Spanish flavor that contrasts wonderfully with the creamy, meaty lima beans. As they say in Spain, !Buen provecho!

Habas Grandes con Chorizo (Giant Limas with Chorizo)

Ingredients:

12 ounces vegetarian (soy-based) chorizo
1 red onion, quartered and thinly sliced
2 tablespoons sherry (cooking sherry is fine)
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 pound giant lima beans
6 cups water

Directions:

Cook chorizo, onion, sherry, garlic, and thyme in pressure cooker on pressure cooker's SAUTE setting until chorizo is cooked and onions are just tender, about 5 minutes. Add beans and water, and stir to combine. Pressure cook on HIGH setting for 40 minutes.

Cook's Notes: These instructions are based on my pressure cooker's standards (i.e., I used SAUTE, 1 pound beans:6 cups water, 40 minutes on HIGH to cook 1 pound lima beans, etc.). Double-check your pressure cooker directions for safety and to ensure proper cooking.

Recipe: Spicy Chipotle Hummus

Hello everyone! It's been a while since I posted a recipe, because I've been busy experimenting with hummus. Hummus is incredibly versatile. It makes a delicious dip for raw veggies, and because fresh fruits and veggies are scarce this time of year, hummus is a wonderfully high-fiber way to encourage my family to enjoy more carrots and cucumbers. Hummus is also a fun spread for leftover turkey sandwiches, or a yummy topping for Mediterranean recipes. And, of course, it's a perfect pairing with pita chips for a healthy, hearty chips-and-dip snack while you enjoy the end of the football season!

Hummus is also versatile from a flavor standpoint. I've added all sorts of different add-ins to create all sorts of different flavor profiles. I tried roasted red peppers with basil and rosemary; extra garlic with basil and oregano; artichoke hearts and tarragon; and jalapenos and avocado, and they're all delish. However, this particular variation disappears almost as soon as I make it!

Two quick notes: First, we love garlic. If you're not quite as passionate about garlic as we are, I suggest reducing the garlic to 1/4 cup. I amp up the garlic, in part, because I don't use salt, which is a classic ingredient in hummus. If you back down on the garlic, you may want to add in a teaspoon of salt. Second, you can easily omit the chipotle powder, and either enjoy your hummus plain, or experiment with other add-in ingredients.

Either way, don't forget to come back and tell us what you try and how it turns out! As they say in the Middle East, Bil-hana wa ash-shifa! (May you have your meal with gladness and health!

Spicy Chipotle Hummus

Ingredients:

2 (15.5) ounce cans chickpeas (garbanzo beans), drained and rinsed, if desired
1/2 cup water
1/2 cup bottled minced garlic
1/4 cup tahini, olive oil, or canola oil
1/4 cup lemon juice
2 teaspoons ground chipotle chili pepper (or 1 1/2 teaspoons for a less-spicy hummus)

Directions:

Combine all ingredients in blender or food processor. Process until hummus reaches desired smoothness. (I've had hummus that still had noticeable chunks of chickpeas; or, the consistency may be absolutely smooth, like whipped mashed potatoes.) Hummus may be served immediately, but the flavor is better if refrigerated overnight.

Cook's Note: When I started making hummus, I used tahini, which you can find in your grocer's Middle Eastern food section or at most health food or specialty food stores. Tahini is the oil of choice in hummus in Lebanon (which is considered to be the birthplace of hummus, by most accounts). However, after going through a few cans of tahini, I began experimenting with olive oil, which is the oil used in Greece and other areas. I've also used canola oil, and it does the trick, too.

Quick Chicken Enchiladas

My husband and I celebrated our 12th wedding anniversary yesterday. It’s a long story, but to cut to the chase, he decided I was the one for him after tasting this recipe. He was stunned to discover it was a lowered-fat recipe! If you've taken "Luscious," you know I love making my own sauces and seasonings. Here, I make my own enchilada sauce. But if you prefer, you can use canned enchilada sauce.

Quick Chicken Enchiladas

Ingredients:

Cooking spray
2 (14-ounce) cans tomato sauce, divided
1 (14-ounce) can diced tomatoes, drained (juice reserved)
2 (12.5-ounce) cans cooked chicken, drained (about 2 1/2 cups)
1 (7-ounce) can sliced olives
1 (7-ounce) can diced green chiles
2 teaspoons garlic powder, divided
2 teaspoons ground cumin, divided
1 teaspoon chili powder, divided
½ teaspoon ground clove, divided
1 cup shredded extra-sharp cheddar cheese, divided
10 flour tortillas

Directions:

Preheat oven to 350 degrees F. Spray 13” x 9” pan with cooking spray and set aside.

Combine 1 can tomato sauce, 1 can drained diced tomatoes, chicken, olives, chiles, 1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon chili powder, ¼ teaspoon clove, and 1/2 cup cheese in large bowl, stirring well to break up chicken into small pieces and combine well. Place about ½ cup chicken mixture in center of each tortilla and roll up. Place tortillas seam-side-down in greased pan.

Combine 1 can tomato sauce, reserved diced tomato juice, 1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon chili powder, and ¼ teaspoon clove in small bowl. Spread sauce evenly on enchiladas, making sure tortillas are completely covered. Sprinkle with remaining ½ cup cheese.

Bake at 350 degrees F. for 30 minutes, or until bubbly. Allow casserole to rest for 5 – 10 minutes after removing from oven.

Pasta Fagioli

I ran across the inspiration for this recipe online several years ago. I've tinkered with it quite a bit to make it quick and easy to prepare, lower in fat, and flavorful. The ingredients keep for weeks in the fridge, so it makes an excellent emergency cupboard meal. It's definitely become a family fave!

Pasta Fagioli

Ingredients:

1 pound pasta (my favorite is rigatoni, but any similar pasta works)
1 tablespoon olive oil
1 small onion, halved and thinly sliced
1 teaspoon bottled minced garlic
6 ounces 70% less fat pepperoni, quartered
1 (15-ounce) can tomato sauce
1(15-ounce) can cannellini beans, drained (and rinsed, if desired)
1/4 cup red wine
1 teaspoon Italian seasoning
1/4 teaspoon fresh-ground four-peppercorn seasoning
1/2 cup shredded fresh Parmesan cheese

Directions:

Prepare pasta according to manufacturer's directions. Meanwhile, saute onion, garlic, and pepperoni in olive oil over medium-high heat in a large skillet until onion is just tender, about 5 minutes, stirring often. Add tomato sauce, beans, wine, Italian seasoning, peppercorn, and cheese and simmer until pasta is cooked. Drain pasta and add to sauce. Stir well to combine.

Buon appetit! :)