Easy and Quick Recipes

Ingredients 1 1/2 pounds   lean boned leg of lamb 1 tablespoon   olive oil 1/2 cup   chopped onion 1/2 cup   chopped celery 2  garlic cloves, minced 1 tablespoon   curry powder 1 teaspoon   ground cumin 1/8 teaspoon   ground red pepper 2 cups   low-salt chicken broth 3/4 cup   lentils 1  (28-ounce) can crushed tomatoes, undrained 3 1/2 cups   chopped collards or spinach (1/4 pound) 1/2 cup   diced carrot 2 tablespoons   chopped fresh cilantro Cilantro sprigs (optional) Preparation Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside. Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; sauté 2 minutes. Add lamb; sauté 5 minutes or until browned. Add curry, cumin, and pepper; stir well to coat. Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Add greens and carrot; simmer 10 minutes or...

Ingredients 4 cups   low-sodium chicken broth 2  16-oz. bags frozen corn 1  onion, finely chopped 1  red bell pepper, seeded and diced 2  carrots, cut into 1/4-inch rounds 2  russet potatoes, diced 1  bay leaf Salt and pepper 1 pound   medium shrimp, peeled and deveined 1/2 cup   heavy cream, optional 1/4 cup   chopped fresh parsley Preparation 1. Combine chicken broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt in slow cooker. Cover and cook on low until vegetables are tender, about 6 hours. 2. Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp. Cover and cook until shrimp are pink and firm, 10 to 15 minutes. Stir in cream, if desired, and cook until warmed through, about 2 minutes. Season with salt and pepper, sprinkle with parsley and serve.

Ingredients 2 tablespoons   olive oil 1  onion, chopped 2  garlic cloves, minced 1  red bell pepper, chopped 1  green bell pepper, chopped 1  (1.7-ounce) package chili seasoning 1  (28-ounce) can diced tomatoes, undrained 1  (15.25-ounce) can yellow corn, rinsed and drained 2  (15-ounce) cans chili beans, undrained 1  (15-ounce) can kidney beans, rinsed and drained 2 teaspoons   Worcestershire sauce 2 tablespoons   chopped fresh parsley Toppings: Hot sauce, chopped onions, sour cream, shredded Cheddar cheese Preparation 1. Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender. 2. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired. Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving. ...

Ingredients 2 tablespoons   ancho chile powder 2 teaspoons   dried oregano 1 1/2 teaspoons   smoked paprika 1 teaspoon   ground cumin 1/2 teaspoon   salt 1 1/2 pounds   pork tenderloin, trimmed and cut into 1/2-inch pieces 1 tablespoon   olive oil, divided 2 cups   chopped onion 1 1/2 cups   chopped green bell pepper 1 tablespoon   minced garlic 2 1/2 cups   fat-free, lower-sodium chicken broth 1  (28-ounce) can hominy, drained 1  (14.5-ounce) can fire-roasted diced tomatoes, undrained Preparation 1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat. 2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garl...

Ingredients 2 cups   water 1  (32-ounce) carton fat-free, lower-sodium chicken broth {Check for Gluten} 1 tablespoon   olive oil 1/2 cup   chopped onion 1/2 cup   chopped celery 1  medium carrot, chopped 1/2 teaspoon   salt 1/2 teaspoon   freshly ground black pepper 6 ounces   gluten-free fusilli (short twisted spaghetti) 2 1/2 cups   shredded skinless, boneless rotisserie chicken breast {Check for Gluten} 2 tablespoons   chopped fresh flat-leaf parsley Preparation 1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH 5 minutes. 2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, carrot, salt, and pepper; sauté 3 minutes or until almost tender. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. St...

Ingredients 1  (14.5-ounce) can diced tomatoes, drained and divided 1/2 teaspoon   hot pepper sauce 1/4 teaspoon   salt 1/4 teaspoon   ground cumin 1/4 teaspoon   dried oregano 1  (16-ounce) can pinto beans, rinsed and drained 1  (16-ounce) can fat-free refried beans 1  (4.5-ounce) can chopped green chiles, drained Cooking spray 3/4 cup (3 ounces) shredded sharp cheddar cheese Preparation Preheat oven to 350°. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Ingredients 2  large Vidalia or other sweet onions, peeled and quartered 1 tablespoon   olive oil 1 teaspoon   salt, divided 1  whole garlic head 1/3 cup   reduced-fat sour cream 1/4 cup   chopped fresh parsley 1 tablespoon   fresh lemon juice Preparation 1. Preheat oven to 425°. 2. Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425° for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. 3. Combine onion, garlic, remaining 1/2 teaspoon salt, sour cream, parsley, and lemon juice in a large bowl. Cover and chill 1 hour. Note: Freshly squeezed lemon juice is ideal. Those lemon-shaped plastic bottles do contain real juice, but after it's reconstituted and mixed with preservatives,...

Ingredients 5 tablespoons   water 1/4 cup   fresh lemon juice 1/4 cup   tahini (roasted sesame seed paste) 3 tablespoons   olive oil 1/2 teaspoon   salt 2  (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained 1  garlic clove, crushed 1/2 teaspoon   paprika (optional) Fresh chopped flat-leaf parsley (optional) 1 tablespoon   pine nuts, toasted (optional) Preparation 1. Place first 7 ingredients in a food processor; process until smooth, scraping sides as necessary. Spoon hummus into a bowl. Sprinkle with paprika, parsley, and pine nuts, if desired.