Leftover foods from holiday meals shouldn’t have to go to waste! With a little creativity, you can reduce food waste and serve your family another tasty meal using foods that you’ve already prepared. This shepherd’s pie is a filling dish that features mashed potatoes- a side dish that you may already have prepared for your main holiday meal.
Vegetable Enchiladas
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Ingredients
- 1 cup reduced fat Monterey Jack cheese shredded
- 1/2 cup fat free ricotta cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 cup fresh tomatoes diced
- 1/2 cup zucchini finely sliced
- 1/2 cup carrots shredded
- 1/3 cup green pepper diced
- 1/4 cup onion diced
- 6 corn tortillas
- 1 cup salsa
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Instructions
- Preheat oven to 350ห and spray 8ร8 baking dish with nonstick cooking spray.
- In a small mixing bowl, combine 3/4 cup Monterey Jack cheese, ricotta cheese, chili powder and cumin. Set aside.
- In a separate microwave safe mixing bowl, combine tomato, zucchini, carrots, green pepper and onion. Cover and cook in the microwave for 4 minutes.
- Wrap tortillas in a damp paper towel and microwave for 30-45 seconds or until warm.
- Spoon cheese mixture evenly on all 6 warm tortillas and top with vegetable mixture. Roll tortillas up and place in a baking dish seam side down.
- Spread salsa and remaining 1/4 cup shredded cheese evenly over enchiladas and bake for 20 minutes.
- Allow to cool for 5 minutes and serve.
Hearty Vegetable Soup
Ingredients
- 1 14.5 ounce can low sodium chicken broth
- 1 8 ounce can tomato paste
- 1 cup water
- 3 small red potatoes diced
- 2 carrots sliced
- 1 can black beans drained and rinsed
- 1 small onion chopped
- 2 stalks celery diced
- 1 14.5 ounce can diced tomatoes w/ green chilies
- 1 cup frozen green beans
- 1 cup frozen corn kernels
- 1 teaspoon creole seasoning
- salt and pepper to taste
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Instructions
- In a large stock pot, combine broth, tomato paste, water, potatoes, carrots, celery, onion, beans, un-drained diced tomatoes, green beans, and corn.
- Season with Creole seasoning salt and pepper.
- Bring to a boil, then reduce to a simmer for 30 minutes or until all vegetables are tender.
Recipe Notes
Beef Goulash
Here’s a healthier twist on beef goulash from Dinner Tonight! Tasty, simple, and fills the family! Click to try this recipe and many more!
Ingredients
- 1 pound lean ground beef 93%
- 1 tablespoon olive oil
- 1/2 bell pepper chopped
- 1 small onion chopped
- 1/2 cup carrots shredded
- 10 ounces frozen corn
- 1 cup fresh mushrooms sliced
- 1 10 oz can tomatoes and green chilies
- 1 15 oz can tomato sauce
- 2 cups whole grain elbow macaroni cooked, drained
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Instructions
Stove Top Directions
- Brown ground beef and drain off any fat and set beef aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add bell pepper, and onion. Sautรฉ for 2 minutes,
- Add mushrooms and corn and continue sautรฉing
- for 1 minute, add carrots to the skillet and sautรฉ for 2 minutes, stirring occasionally.
- Add beef, cooked macaroni, tomatoes and green chilies, and tomato sauce to sautรฉed vegetables.
- Simmer about 15โ 20 minutes.
Multifunction Cooker Directions
- Brown the ground beef on the sautรฉ setting without the lid and drain off any fat
- Add the onion and green pepper and onion and sautรฉ with the beef until the pepper is soft and the onion is translucent.
- Add the carrots, corn, and mushrooms, and sautรฉ for 2 minutes.
- Add uncooked macaroni and 2 cups of water along with the rest of the ingredients
- Put the lid on and set the vent to close and cook on high pressure for 4 minutes, allow to natural vent until pressure indicator drops.
- Open carefully and stir all ingredients to mix.
Recipe Notes
To get this recipe in Spanish, click here.
Slow Cooker Chicken Stew
Ingredients
- vegetable oil cooking spray
- 3 4 ounce chicken breast boneless, skinless
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth fat-free, low-sodium
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh, minced garlic
- 1 medium onion chopped
- 1 large russet potato cubed
- 4 carrots chopped
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Instructions
- Lightly spray the slow cooker with cooking spray.
- Lay the chicken breasts on the bottom of slow cooker and add salt, pepper, and chicken broth.
- In a small bowl, mix balsamic vinegar and garlic; set aside.
- Add onion, potato, and carrots to the slow cooker.
- Pour balsamic vinegar mixture on top and cook on low for 6-8 hours or until it reaches an internal temperature of 165 degrees fahrenheit.