Mexican Polenta Pie

Ingredients

• 1 medium onion, chopped (1/2 cup)
• 1 medium green sweet pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 pound veggie crumbles
  
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 15-ounce can black beans, rinsed and drained
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 cup bottled salsa
• 2 16-ounce tubes refrigerated cooked polenta
• 2 cups shredded Monterey Jack cheese
• 2/3 cup chopped fresh tomato
• 1/4 cup snipped fresh cilantro

Directions

1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add veggie crumbles, chili powder, cumin, and cayenne. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with mixture. Arrange sliced polenta on top; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.

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Pizza Bake

Ingredients

• 1/3 cup Bisquick Heart Smart mix
• 2 tablespoons fat-free egg product or 1 egg white
• 1 tablespoon water
• 1/8 teaspoon garlic powder
• ¼ cup diced green or yellow bell pepper
• ¼ cup chopped onion
• ½ cup meat substitute
• ½ cup diced tomatoes with Italian-style herbs, drained (from 14.5-oz can)
• ¼ teaspoon Italian seasoning
• ¼ cup shredded reduced-fat mozzarella cheese

Directions

1. Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir Bisquick mix, egg product, water and garlic powder; spread in pan.

2. In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Stir in meat substitute, tomatoes and Italian seasoning; cook until hot. Spoon over batter. Sprinkle with cheese.

3. Bake 20 to 23 minutes or until golden brown; loosen from sides.

Source

Spinach Pesto Manicotti

Ingredients

• 8 oz uncooked manicotti
• 1 lb MorningStar Farms veggie crumbles
  
• 1 box (9 oz) frozen spinach, thawed, squeezed to drain and chopped
• 4 oz mozzarella cheese, diced (about 1 cup)
• 1/2 cup pesto
• 1 egg
• 1 jar (26 to 28 oz) tomato pasta sauce

Directions

1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, in large bowl, combine ground veggie crumbles, spinach, cheese, pesto and egg. If desired, add salt and pepper; mix well. For easier stuffing, place mixture in resealable freezer plastic bag; seal bag. Cut about 1-inch hole in bottom corner of bag.
3. Fill each manicotti by squeezing mixture into manicotti; place in sprayed baking dish. Pour pasta sauce over manicotti. Cover with foil.
4. Bake 30 to 40 minutes or until filling is warmed throughout.

Source

Ravioli with Zucchini

Ingredients

• 1 9-oz. pkg.refrigerated whole wheat cheese ravioli
• 1/2 cup walnuts, coarsely chopped
• 2 Tbsp.olive oil
• 2 medium zucchini, halved lengthwise and sliced
• 6 green onions, diagonally sliced 1/4-inch thick
• 1/2 cup milk
• 1 cup finely shredded Parmesan cheese (4 ounces)

Directions

1. Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender; drain.

2. Meanwhile, in large skillet cook walnuts in hot oil over medium heat 2 to 3 minutes; remove with slotted spoon. Add zucchini and green onion. Cook and stir 2 to 3 minutes or until crisp-tender.

3. Add pasta, walnuts, milk, and 3/4 cup cheese to pan. Cook and toss 1 minute. Season with 1/8 teaspoon each salt and black pepper. Transfer to serving bowls; sprinkle with remaining cheese. Makes 4 servings.

Source

Ravioli Skillet

Ingredients

• 2 cups purchased pasta sauce
• 1/3 cup water
• 1 9-ounce package refrigerated or frozen cheese-ravioli
• 1 egg, lightly beaten
• 1 15-ounce carton ricotta cheese
• 1/4 cup grated Romano or Parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• Grated Romano or Parmesan cheese

Directions

1. In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.

2. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese. Makes 4 main-dish servings.

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Creamy Macaroni and Cheese

Ingredients

• 1 large sweet onion, thinly sliced
• 6 oz. dry elbow macaroni
• 8 oz. mozzarella cheese, shredded (2 cups)
• 2 to 4 oz. blue cheese, crumbled
• 1 cup half-and-half or light cream
• 1/8 tsp. pepper

Directions

1. Preheat oven to 350 degrees F. In a large skillet cook onion for 5 to 8 minutes or until onion is tender and golden brown. Set aside.

2. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.

4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

Source

Blue Cheese and Onion Dip

Ingredients

• 1 8-ounce carton dairy sour cream
• 2 tablespoons dry onion soup mix
• 1/4 to 1/2 cup crumbled blue cheese (1 to 2 ounces)
• 1 tablespoon milk (optional)
• Vegetable dippers: carrot and celery sticks, cauliflower florets, green pepper strips

Directions

Stir together sour cream and soup mix in a mixing bowl. Stir in blue cheese. Chill till ready to serve. If mixture is too stiff after chilling, stir in milk. Serve with vegetable dippers. Makes 1-3/4 cups.

Source

Artichoke and Asiago Cheese Dip

Ingredients

• Baked Pita Chips
• 1 8-ounce package cream cheese, softened
• 4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
• 2 cloves garlic
• 1 14-ounce can artichoke hearts, drained
• 1 cup bottled roasted red sweet peppers, drained
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onion
• Bottled roasted red sweet pepper strips (optional)
• Fresh parsley leaves (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare and bake the Baked Pita Chips. Set aside.

2. In a food processor*, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is combined. Add artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to a 1-1/2-quart shallow baking dish or 9-inch glass pie plate, spreading mixture evenly in dish.

3. Cover and bake dip about 25 minutes or until heated through. (Or microwave, uncovered, on 70% power [medium-high] for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time.)

4. Serve the warm dip with Baked Pita Chips. If desired, garnish with roasted red pepper strips and parsley leaves. Makes 12 servings.

Make-Ahead Tip: Prepare and bake the Baked Pita Chips as directed; transfer chips to wire racks to cool. Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.

Mixer Directions: In a medium mixing bowl, beat cream cheese and Asiago cheese with an electric mixer on medium to high speed until combined. Finely chop garlic, artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Stir into cheese mixture. Transfer to baking dish and bake as directed.

Source

Chili Sour Cream Dip

Ingredients

• 1 16-oz. carton dairy sour cream
• 2 7-oz. cans diced green chilies, drained
• 1/4 cup snipped fresh cilantro
• 1/4 cup jarred salsa
• 2 cloves garlic, minced
• 1 tsp. mild or hot chili powder
• 2 tsp. finely shredded lime peel
• 1/2 tsp. salt
• Bottled hot pepper sauce to taste
• Assorted vegetable dippers

Directions

In large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight. Serve with vegetable dippers. Makes 3-3/4 cups (15, 1/4-cup servings).

Source

Artichoke Bean Dip with Roasted Red Pepper

Ingredients

• 1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
• 1 14-oz. can artichoke hearts, drained
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. lemon juice
• 2 to 3 cloves garlic, quartered
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. cayenne pepper
• 1/4 cup roasted red sweet pepper strips
• 1 Tbsp. snipped fresh basil
• Coarse sea salt or kosher salt
• Assorted crackers, toasted baguette slices, or toasted pita chips

Directions
In a food processor combine beans, artichokes, olive oil, lemon juice, garlic, salt, and cayenne pepper. Cover and process until almost smooth, scraping sides of bowl as necessary. Transfer to serving bowl. Cover; let stand at room temperature until ready to serve (up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving. To serve, sprinkle lightly with additional salt. Top with roasted red sweet pepper strips and basil. Serve with crackers, baguette slices, or pita chips. Makes 12 to 14 (3-tablespoon servings).

Source

Creamy Collard Dip

Ingredients

* 1 small sweet onion, chopped (about 1 cup)
* 1 medium red sweet pepper, seeded and chopped (3/4 cup)
* 1 lb. fresh collard greens, trimmed and coarsely chopped (6 cups)
* 3 cloves garlic, minced
* 1 8-oz. pkg. reduced-fat cream cheese (Neufchatel), cubed and softened
* 2 oz. reduced-fat Monterey Jack cheese, shredded (1/2 cup)
* 1/2 cup light sour cream
* 1/2 tsp. Cajun seasoning (optional)*
* Thin bread sticks or vegetable dippers, such as sweet pepper strips

Directions

1. Preheat oven to 350 degrees F. In a 12-inch skillet cook onion and sweet pepper for 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.

2. Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. Spread mixture in a 1-1/2-quart casserole dish or 9-inch pie plate.

3. Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks. Makes 3-1/3 cups (12 to 14 (1/4-cup) servings)

*Note: If you do not use the Cajun seasoning, add 1/4 teaspoon salt to dip.
Source

Wild Mushroom Dip

Ingredients

• 2 cups dry white wine such as Chardonnay
• 2 .5 oz. containers dried wild mushrooms, mixed variety
  
• 2 8 oz. packages low fat cream cheese, cut into 1-inch cubes
• 2 10-3/4 oz. cans condensed fat free cream of mushroom soup
• 2 cups shredded mozzarella cheese
• 1 tsp. dried tarragon
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Directions

1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate.

2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.

3. In a large bowl combine pureed mushroom, 2/3 cup reserved mushroom liquid, and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker.

4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once halfway through. Makes 12 servings.

Source

Slowcooker Saucy Succotash

Ingredients

• 1 16-ounce package frozen whole kernel corn, thawed
• 1 16-ounce package frozen lima beans, thawed
• 1 14-3/4-ounce can cream-style corn
• 1 cup chopped red sweet pepper
• 1 cup shredded smoked Gouda cheese (4 ounces)
• 1/2 cup chopped onion
• 2 teaspoons cumin seeds
• 1/4 cup water
• 1 8-ounce carton light dairy sour cream

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine whole kernel corn, lima beans, cream-style corn, sweet pepper, cheese, onion, and cumin seeds. Pour the water over all.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Gently stir in sour cream. Let stand for 10 minutes before serving. Makes 12 servings.

Source

Slowcooker Creamy Tortellini Soup

Ingredients

• 1 1.8-ounce envelope white sauce mix
• 4 cups water
• 1 14-ounce can vegetable broth
• 1-1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
• 1 12-ounce can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Source

Slowcooker Vegetable Stew with Cornmeal Dumplings

Ingredients

• 3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
• 2 cups sliced fresh mushrooms
• 2 14-1/2-ounce cans diced tomatoes, undrained
• 1 15-ounce can Great Northern beans, rinsed and drained
• 1 cup water
• 4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/3 cup cornmeal
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon snipped fresh parsley
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 2 tablespoons cooking oil
• 1 9-ounce package frozen Italian green beans or frozen cut green beans
• Paprika

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.

4. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.) Makes 6 servings.

Source

Slowcooker Vegetable Casserole

Ingredients

• 2 19-oz. cans cannellini beans
• 1 19-oz. can garbanzo or fava beans
• 1/4 cup purchased basil pesto
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1-1/2 tsp. dried Italian seasoning, crushed
• 1 16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1 large tomato, thinly sliced
• 1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)
• 2 cups fresh spinach
• 1 cup torn radicchio

Directions

1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

Source

Slowcooker Artichoke Pasta

Ingredients

• Nonstick cooking spray
• 3 14.5-oz. cans diced tomatoes with basil, oregano, and garlic
• 2 14-oz. cans artichoke hearts, drained and quartered
• 6 cloves garlic, minced
• 1/2 cup whipping cream
• 12 oz. dried linguine, fettucine, or other favorite pasta
• Crumbled feta cheese or finely shredded Parmesan cheese (optional)

Directions

1. Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.

3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese. Makes 6 servings.

Source

Carmelized Onion Soup

Ingredients

• 3 pounds sweet onions, such as Vidalia, Walla Walla, or Maui
• 3 tablespoons olive oil, margarine, or butter
• 12 medium shallots, halved (about 12 ounces)
• 4 cups vegetable broth
  
• 2 tablespoons dry white wine (optional)
• Salt and pepper
• 6 1/2-inch-thick slices sourdough or French bread (4 ounces)
• 6 ounces Gouda or Edam cheese, thinly sliced
• Green onion tops (optional)

Directions

1. Cut about 1/2-inch off the tops of three of the whole onions. Peel off the papery outer leaves. Trim the root ends, but leave them intact. Turn one of these onions so it rests on its top. Cut two thin (about 1/4-inch) slices from the center of the onion, cutting down from the root end to the onion top. Be careful to keep these slices intact. Repeat with remaining 2 onions to give a total of 6 thin, center-cut onion slices. Set remaining onions aside.

2. In a large skillet, heat 1 tablespoon of the oil or margarine. Carefully add the 6 onion slices in a single layer. Cook, uncovered, over medium heat for 3 to 4 minutes or until golden brown. Turn carefully with a wide metal spatula. Cook about 3 minutes more or until golden brown on second side. Carefully remove from skillet and drain on paper towels.

3. Thinly slice remaining onion portions. Halve and cut remaining whole onions into thin slices. You should have 6 to 7 cups onion slices. In a 4- or 4-1/2-quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Stir in the sliced onion and halved shallots. Cook, uncovered, over medium heat for 20 to 25 minutes or until onion is tender, stirring occasionally. Increase heat to medium-high and cook 5 minutes or until onions are golden brown, stirring occasionally.

4. Stir broth and wine, if using, into onions in Dutch oven. Heat through. Season to taste with a little salt and pepper.

5. Meanwhile, place bread slices on rack of broiler pan. Place under broiler, about 4 inches from the heat, about 1 minute or until lightly toasted. Turn bread over; top each piece with a slice of cheese. Broil for 1 to 2 minutes or until cheese just begins to melt.

6. To serve, ladle soup into bowls. Top each with a piece of cheese toast. Add a caramelized onion slice and green onion tops. Makes about 7 cups (6 main-dish servings).

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Curried Sweet Potato Chowder

Ingredients

• 2 tablespoons cooking oil
• 1 large onion, chopped
• 1 teaspoon red curry paste or 2 to 3 teaspoons curry powder
• 2 cloves garlic, minced
• 3 pounds sweet potatoes (5 to 6 large), peeled and cut into 3/4-inch pieces
• 2 14-ounce cans vegetable broth
• 1 14-ounce can unsweetened coconut milk
• 1 2-inch piece fresh lemongrass or 1 teaspoon finely shredded lemon peel
• 2 teaspoons grated fresh ginger (optional)
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon salt

Directions

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if desired, ginger.

2. Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.

3. Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in Dutch oven. Stir in white pepper and salt. Heat through. Makes 10 servings.

4. Make-Ahead Tip: Prepare and blend chowder as directed. Transfer to an airtight container and chill for up to 24 hours. To reheat, transfer to a Dutch oven. Cover and cook until heated through.

Source

Curried Butternut Squash Soup

Ingredients

• 1 medium onion, chopped (1/2 cup)
• 3 Tbsp. butter
• 2 tsp. red curry powder or curry powder
• 2 tsp. grated fresh ginger
• 1/2 tsp. salt
• 1 14-oz. can vegetable broth
• 1-1/4 cups water
• 1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
• 1 14-oz. can unsweetened coconut milk
• 1/2 cup half-and-half or light cream
• 1/3 cup chopped fresh cilantro
• Fresh cilantro (optional)

Directions

1. In a large saucepan cook onion in hot butter over medium heat about 10 minutes or until tender and translucent. Stir in curry powder, ginger, and salt. Cook 30 seconds more.

2. Stir in chicken broth and water; bring to boiling. Add squash. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until squash is tender.

3. Cool soup slightly. Transfer half the soup at a time to a blender or food processor. Blend or process until smooth. Return all soup to saucepan. Stir in coconut milk, half-and-half, and chopped cilantro. Heat through. Top with fresh cilantro. Makes 6 side-dish servings.

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Vegetable and Garbanzo Slowcooker Curry

Ingredients

• 3 cups cauliflower florets
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 cup loose-pack frozen cut green beans
• 1 cup sliced carrot
• 1/2 cup chopped onion
• 1 14-ounce can vegetable broth
• 2 to 3 teaspoons curry powder
• 1 14-ounce can light coconut milk
• 1/4 cup shredded fresh basil leaves

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings.

Source

Cowboy Caviar

Ingredients

• 15 ½ oz can black-eyed peas, rinsed
• 15 ½ oz can corn, rinsed
• 15 ½ oz can white hominy, rinsed
• 1 4 oz can green chilies
• 1 cup fat free or light Italian dressing
  
• 2 medium tomatoes, diced
• 1 medium red onion, chopped
  
• 1/4 - 1/3 cup chopped fresh cilantro, to taste
  
• ¾ tsp sea salt
• ½ tsp black pepper
• 1/2 tsp cumin
• 1 tsp Ms. Dash Fiesta Lime seasoning
• 1 tsp chili powder
• 2 large orange or red peppers, diced
  

Combine all ingredients in a large bowl. Gently toss to combine. Chill for 30 minutes to 1 hour. Serve over greens as a salad or with chips for dipping.