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Chipotle Lime Baked Beans with Sausage
Ingredients
5 cans (15 to 16 oz.) Kroger great northern beans, drained and rinsed
2 bottles (18 oz. each) original barbecue sauce
2 cups chopped Vidalia sweet onion
½ cup firmly packed dark brown sugar
1 to 3 chipotle peppers in adobo sauce, very finely minced
Zest and juice from one small lime
7 to 10 oz. smoked turkey sausage, cut into small pieces
Directions
Preheat oven to 350°F.
Combine all ingredients in a large bowl and mix well.
Pour in glass 9x13-inch dish.
Bake until completely hot throughout.
Makes about 11 cups (11 servings of 1 cup each)
Root Beer Baked Beans
Ingredients
6 cans (15 oz. each) Great Northern beans, drained and rinsed
1 ½ cup crumbled, cooked hickory-smoked bacon
2 ½ cups chopped onion
1 cup Diet Barq’s® root beer
1 bottle (18 oz.) hickory-smoked barbecue sauce
1/3 cup firmly packed brown sugar
1½ teaspoons dry mustard
½ to 1 teaspoon Tabasco hot sauce
1 to 3 teaspoons root beer extract**
Directions
Preheat oven to 350°F.
Combine all ingredients in large bowl and stir well.
Pour in 4 to 5-quart baking dish coated with vegetable cooking spray
Bake 45 to 55 minutes, or until thick and bubbly.
Makes about 14 cups (14 servings of 1 cup each)
**Use either Zatarain’s or McCormick Root Beer Extract. Both can be found in the baking spices aisle. Start with 1 teaspoon and add in increments of ¼ tsp. until desired root beer strength is achieved.
Maple Apple Baked Beans
Ingredients
5 cans (15 oz. each) great northern beans, rinsed and drained
1 cup cooked and finely chopped turkey bacon
1 ¼ cups hickory smoke barbecue sauce
¾ cup real maple syrup
1 ½ cups chopped sweet onion
2 cups chopped Granny Smith apple
¼ cup Dijon mustard
2 teaspoons dry mustard
1/3 cup brown sugar
Directions
Preheat oven to 350°F.
Combine all ingredients in large bowl and stir well.
Pour in 13x9x2-inch baking dish coated with vegetable cooking spray
Bake 45 to 55 minutes, or until thick and bubbly.
Makes about 18 servings (3/4 cup each)
Grilling vegetables is so easy…just toss or brush with a little oil and seasoning and grill until crisp-tender. Grilling seems to really bring out the natural sweetness of carrots, a kid-favorite vegetable considered to be a super food for your eyes. Carotenoids give carrots their bright orange color and may help lower risk of age-related macular degeneration. Carrots are one of the richest sources of Vitamin A, an essential nutrient for healthy skin, eyesight and immune function. One serving of these grilled carrots provides more than triple the amount of Vitamin A needed in one day!
Grilled Carrots
Ingredients
1 pound carrots
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Directions
Peel carrots and cut in half lengthwise.
Brush carrots with oil, sprinkle with salt and pepper and lay directly on grill.
Cook over medium to medium-high heat, turning once, until carrots are tender-crisp, about 20 to 25 minutes.
Makes about 4 servings
Antipasto Pasta Salad
Ingredients
1 jar (1 lb. 10 oz.) Ragu ® Old World Style Sweet Tomato Basil Pasta Sauce
¼ cup red wine vinegar
2 tablespoons olive oil
1 box (13.25 oz.) whole grain or whole wheat rotini pasta, cooked and rinsed with cold water and drained
1 cup chopped red onion
1 jar (7.3 oz drained wt.) sliced mushrooms, drained
1 jar (12 oz.) roasted red peppers, drained and chopped
2 jars (6 oz. each) marinated artichoke hearts, drained and coarsely chopped
25 pitted Kalamata olives, cut in half
1 bag (3 oz.) julienne cut, ready-to-eat, moist sundried tomatoes
4 oz. (1 cup) mozzarella cheese, diced into ¼-inch cubes
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped Italian flat leaf parsley
Directions
Mix pasta sauce, vinegar and oil together in a large bowl.
Add pasta and all other ingredients; stir lightly to thoroughly combine.
Refrigerate at least 2 hours before serving.
Makes about 12 cups (12 servings of 1 cup each)
Asian Sweet & Sour Bean Salad
Ingredients
12 ounces fresh green beans, washed, trimmed and cut into 1 ½ -inch pieces
(about 2 ¼ cups cut beans)
1 can (15 to16 oz.) dark red kidney beans, drained and rinsed
1 can (15 to16 oz.) garbanzo beans, drained and rinsed
1 ½ cups frozen (thawed) or fresh ready to eat shelled edamame
1 cup chopped red onion
½ cup rice vinegar
½ cup granulated sugar
¼ cup canola oil
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
Directions
Place green beans in a small bowl, cover and microwave on high until crisp tender, about 5 minutes.
Set aside and let cool slightly.
Combine drained and rinsed dark red kidney beans and garbanzo beans in a separate large bowl.
Stir in edamame, red onion and cooked green beans.
Whisk rice vinegar, sugar, canola oil, salt and pepper in a separate small bowl until thoroughly blended.
Pour dressing over bean mixture and stir lightly to coat all beans.
Enjoy immediately or refrigerate. Keep cold until ready to eat.
Makes about 7 cups (14 servings of ½ cup each)
Nutrition Facts for ½-cup: 172 calories, 30% fat (5.7 g), 3% saturated fat (0.5 g), 57% carbohydrate (24.5 g), 13% protein (5.5 g), 0 mg cholesterol, 253 mg sodium, 5 g fiber
Seven Layer Veggie Salad
Ingredients
1 bag (10 oz) leafy romaine lettuce
1¼ cups thinly sliced celery
1 ½ cups sliced green onion, both white and green part
2 cups (one 12 oz. bag) frozen shelled edamame green soybeans
1 1/3 cups frozen green peas
1 ¾ cups light, reduced fat mayonnaise
1 tablespoon sugar
1 bag (4.3 oz) real bacon crumbles
2 cups (8 oz bag) shredded 2% milk sharp cheddar cheese
Directions
Thawedamame and green peas in microwave for 1 or 2 minutes.
Spread lettuce in 9 x 13-inch pan.
Layer celery, green onions, edamame and green peas over lettuce.
Spread light mayonnaise evenly over salad, covering completely and sealing to the edge of the pan.
Sprinkle with bacon bits and cheese.
Cover and refrigerate 2 to 12 hours (or overnight) to allow flavors to blend. Serve by cutting into wedges.
Makes 12 to 18 servings.
Summer Fruit Salsa for Grilled Fish, Pork & Chicken
Ingredients
2 large ripe nectarines*
1 large ripe peach
1 large ripe purple plum
¼ cup Simply Orange® Juice
½ teaspoon balsamic vinegar
½ to ¾ teaspoon ground cinnamon
2 teaspoons finely chopped fresh mint leaves
Directions
Chop nectarines, peach and plum into small cubes. Mix chopped fruits with orange juice, vinegar, cinnamon and mint in medium bowl. *Select fruits that are ripe but still firm.
Makes about 4 cups (8 servings of ½-cup each)
Per serving: 40 calories, 1 g protein, 9 g carbohydrate, 255 IU vitamin A, 8 mg vitamin C, 7 mg calcium, 1 g fiber.
Tri-Color Tomatoes with Zesty Lime Dressing
Ingredients
Lime Dressing
1/3 cup Simply Limeade®
1 to 2 cloves garlic, finely minced
½ teaspoon ground cumin
¼ teaspoon salt
2 teaspoons extra virgin olive oil
2 each large red, yellow and orange tomatoes, cut into wedges
¼ cup chopped green onion
1 jalapeno pepper, finely chopped
Directions
Whisk all dressing ingredients together in a small bowl. Chop each tomato into 8 to 12 wedges and toss in medium bowl with green onion and jalapeno pepper. Pour lime dressing over tomatoes right before serving and toss well.
Makes about 6 (1-cup) servings.
Kale with Apples and Onions
Dark leafy greens are extremely nutrient-rich and so easy to prepare. Take advantage of the convenient, prewashed and pretrimmed bags of kale and other greens (collard, mustard and turnips) found in the produce department. Every serving of kale provides more than your daily value of Vitamin A, a powerful antioxidant to boost immunity. Kale and all dark green leafy vegetables contain more good-for-your bones calcium than any other vegetable. It’s also rich in Vitamin C, fiber and Vitamin K, a fat-soluble vitamin needed for proper blood clotting and bone health. Use any sweeter apple variety, like Jonagold, Honeycrisp, Fuji or Gala.
Ingredients
1 ½ tablespoon canola oil
1 ½ cups chopped onion
2 cloves garlic, finely minced
1 lb. bag prewashed, pretrimmed kale
½ cup apple juice
1 large apple, cut into 1-inch chunks
1 teaspoon smoked paprika
¼ teaspoon crushed red pepper
¼ teaspoon salt
Directions
Heat oil in large Dutch oven (5 quart) over medium high heat.
Add onion and garlic and sauté until onions just barely begin to soften.
Reduce heat to medium, add kale and apple juice and stir well.
Cover and cook until kale becomes tender, about 6 to 10 minutes.
Add apple and spices; stir to thoroughly combine and cook, uncovered,
additional 2 minutes until apples are hot, but not mushy.
Makes 5 servings (one-cup each)
Nutrition information (per serving):
Calories: 115
Protein: 2g (8%)
Carbohydrate: 17g (57%)
Fat: 4.5g (35%)
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 145mg
Calcium: 93mg
Iron: 1.2mg
Vitamin A: 14400 IU
Vitamin C: 49mg
Fiber: 4g
Asian Spiced Couscous with Toasted Walnuts
Ingredients
1 1/3 cups 100% Florida orange juice
1 teaspoon grated fresh gingerroot
2 garlic cloves, finely minced
1 teaspoon soy sauce
1 teaspoon Thai chili garlic paste
1 cup whole wheat couscous (dry)
1/3 cup chopped green onions
1 tablespoon finely minced red chili pepper
2 tablespoons finely chopped cilantro
½ cup coarsely chopped and toasted walnuts*
Directions
1. Whisk orange juice, grated ginger, garlic, soy sauce and Thai chili
garlic paste together in a medium saucepan.
2. Bring to a boil over high heat.
3. Add couscous, stirring quickly.
4. Remove from heat and stir in green onions and red chili pepper.
5. Cover and let stand 5 minutes.
6. Stir in cilantro and toasted walnuts. Serve warm.
Makes about 3 ½ cups (6 servings about 2/3 cup each)
*Toasting walnuts: Spread coarsely chopped walnuts in a single layer on a rimmed baking sheet. Toast in a 350°F oven until walnuts are golden and fragrant, about 10 to 15 minutes. Stir and check several times while toasting.
Nutrition information per serving:
Calories: 210
Protein: 7g (13%)
Carbohydrate: 31g (59%)
Fat: 6.5g (28%)
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 65mg
Calcium: 30mg (3%)
Iron: 1.6mg (9%)
Vitamin A: 375 IU (8%)
Vitamin C: 37mg (61%)
Fiber: 5g
Green Bean & Mushroom Casserole
Ingredients
2 teaspoons canola oil
1 package (12 oz.) fresh mushrooms, thickly sliced
6 ounces shallots, sliced
3 garlic cloves, finely minced
2 bags (16 oz.) frozen Kroger Cut Green Beans, thawed
1 can (10.75 oz) reduced fat and sodium condensed cream of mushroom soup
½ teaspoon dried thyme
½ teaspoon dried marjoram
1 1/3 cups crispy fried onions
Directions
Preheat oven to 350° F. Heat oil in large skillet. Add garlic and shallots and cook over medium high heat until they begin to soften. Add mushrooms and cook until mushrooms are soft, but not mushy. While vegetables cook, combine soup, green beans and spices in large bowl. Stir in cooked onions, garlic and mushrooms. Spread in an11x7-inch baking dish. Cook 30 minutes or until bubbly and hot. Top with crispy onions and bake another 5 minutes. Serve warm.
Makes about 10 cups (about 12 servings of ¾ cup each.) | 
