Hearty Two Bean Minestrone Soup

July 22, 2015 by Dinner Tonight

The perfect soup to add a fresh salad and whole grain bread sticks to! So zesty and delicious, a family favorite, enjoy.

Hearty Two Bean Minestrone Soup

CourseMain Dish, Vegetables

Servings

Hearty Two Bean Minestrone Soup

CourseMain Dish, Vegetables

Servings

Ingredients

1 tbsp olive oil
1 medium onion chopped
2 cloves garlic finely chopped
4 tbsp unsalted tomato sauce
1/4 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
1/2 cup uncooked, whole wheat, small shell shaped pasta
2 (14.5 ounce) cans chicken broth reduced fat and reduced sodium
1 (15.5 ounce) can red kidney beans reduced sodium, drained and rinsed
1 (15.5 ounce) can garbanzo beans reduced sodium, drained and rinsed
1 (14.5 ounce) can Italian style stewed tomatoes unsalted, undrained
2 cups chopped kale
1/4 cup grated Parmesan cheese for garnish

Servings:

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Instructions

In a medium saucepan, heat oil over medium high heat until hot.
Cook and stir onion and garlic 3 to 5 minutes or until onion is translucent.
Add broth, beans, tomatoes, kale, or swiss chard (if desired), pasta and seasonings; bring to a boil.
Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender.
Serve with Parmesan cheese.

Recipe Notes

Minestrone Pasta

July 22, 2015 by Dinner Tonight

Pasta anyone? This delightful recipe will make dinner tonight light and carefree at your dinner table. It’s quick and perfect after a busy day in the home or at work. This dish is packed with vegetables and would make a fantastic side to your favorite protein.

Minestrone Pasta plated on a white plate.

Easy Minestrone Pasta

CourseMain Dish, Side Dishes

Servings

Easy Minestrone Pasta

CourseMain Dish, Side Dishes

Servings

Ingredients

3 cups whole wheat pasta shells uncooked
2 medium carrots sliced
1 medium bell pepper chopped
1 (15 ounce) can low sodium kidney beans drained and rinsed
1 (15 ounce) can low sodium garbanzo beans drained and rinsed
1 (14.5 ounce) can Italian style stewed tomatoes about 1.75 cups
2/3 cup fat free Italian dressing
1/4 cup shredded Parmesan cheese

Servings:

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Instructions

Cook pasta according to package directions, drain, and set aside to cool. In a large bowl, add carrots, bell pepper, kidney beans, garbanzo beans, and tomatoes.
In a separate small mixing bowl, combine Italian dressing and parmesan cheese.
Add pasta and dressing to vegetables mixture.
Refrigerate for 15 minutes allowing flavors to combine and serve.

Recipe Notes

Black Bean and Spinach Quesadillas

July 22, 2015 by Dinner Tonight

Looking to make healthier quesadillas? Check out our black bean and spinach quesadillas recipe that is perfect for a quick dinner or lunch!

Black Bean and Spinach Quesadillas

CourseKid Friendly, Main Dish, Vegetables

Servings

Black Bean and Spinach Quesadillas

CourseKid Friendly, Main Dish, Vegetables

Servings

Ingredients

4 corn tortillas
Non stick cooking spray
3/4 cup reduced fat, shredded cheddar cheese
1/2 cup canned, low sodium black beans rinsed and drained
1/2 cup onion chopped
1/2 cup fresh spinach chopped

Servings:

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Instructions

Wash your hands and clean your cooking area
Coat a large nonstick skillet with nonstick cooking spray and turn heat on medium-high heat.
Place one tortilla in skillet and sprinkle with cheese, black beans, onions, and spinach.
Heat for one to two minutes
Top with another tortilla and flip quesadilla.
Heat for an additional one to two minutes.
Remove quesadilla from skillet and cut into four triangles
Repeat layering process with remaining tortillas to make more quesadillas.

Recipe Notes

Strawberry Soup

July 21, 2015 by

Strawberry season is almost here! And if you’re like me…you just can’t wait!! This recipe is great for tart strawberries or overripe strawberries.

Strawberry Soup

Servings

Strawberry Soup

Servings

Ingredients

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Instructions

Wash strawberries and remove stem top. In a blender, add all ingredients; cover and process until smooth. Garnish as desired.

Recipe Notes

Calories 190, Calories from Fat 10, Total Fat 1g 2%, Saturated Fat 0.5g 3%, Trans Fat 0g, Cholesterol 5mg 2%, sodium 45mg 2%, Total Carbohydrate 43g 14%, Dietary Fiber 2g 8%, Sugars 35g, Protein 5g, Vitamin A 8%, Vitamin C 20%, Calcium 10%, Iron 0%

Southwest Bean Burrito

July 21, 2015 by Dinner Tonight

This delicious burrito is a refreshing and filling meal. You can eat the bean mixture in a burrito or add it to a bowl of steamed rice. Don’t be afraid to add a few other flavors like lime juice! Have fun with this Southwestern Bean Burrito recipe!

Southwest Bean Burrito

CourseMain Dish

Servings

Southwest Bean Burrito

CourseMain Dish

Servings

Ingredients

3/4 cup reduced fat, shredded cheddar cheese
8 corn tortillas
2 small avocados seeded, peeled, and chopped
1/2 teaspoon garlic powder
1 15 ounce can unsalted black beans rinsed and drained
1/2 8.75 ounce can unsalted kernel corn drained
1 teaspoon olive oil
1 cup tomatoes chopped
1/4 cup onion chopped
1/2-1 jalapeno pepper
1/4 cup cilantro

Servings:

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Instructions

Preheat oven to 300°F
Combine together the black beans, corn, garlic powder, avocado, onion, and chopped tomato.
If you would like to add the jalapeño and cilantro combine it with the above ingredients
Set aside mixture
Heat a large skillet over medium-high heat for 2 minutes with olive oil; reduce heat to medium.
Cook tortilla for 2 to 3 minutes or until lightly browned, turning twice.
Transfer tortilla to a baking pan.
Place cheese and 1/8 prepared mixture on side of tortilla and fold to make burrito (You can use a toothpick to hold together).
Place burrito in oven for 5-10 minutes and turn once to toast both sides until heated through and through. May broil for 3 minutes to make crispy.
Serve while hot.

Recipe Notes

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