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Cannellini Beans with Spinach and Prosciutto
By Stephanie Kinturi
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Ingredients
- 1 medium red onion diced
- 1 clove garlic diced
- 2 - 3 Tbsp olive oil
- 1/4 cup tomato paste
- 2/3 cup low sodium chicken stock
- 2 19-oz cans cannellini beans (white kidney beans) rinsed and drained
- 1 tsp salt to taste
- 1/2 tsp pepper to taste
- 1 cup frozen cut leaf spinach thawed and drained
- 3 oz thin deli prosciutto shredded
- 1/4 cup fresh basil leaves cut julienn (like french fries)
Ingredients
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Instructions
- Over medium low heat, sauté the onions and garlic in the olive oil until browned. Add the tomato paste and stir making sure that the paste does not burn.
- Add the chicken stock and scrape the browned bits from the bottom of the pan.
- Add the beans, seasonings, and spinach. Cook until most of the liquid has cooked off and until heated through. (Approx 15 minutes)
- Add proscuitto. Stir to combine. Remove from heat.
- Top with fresh basil. Serve immediately
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Asparagus and Sugar Snap Pea Salad
By Stephanie Kinturi
| Servings |
people
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Ingredients
Salad
- 1 bunch asparagus trimmed and chopped into 2-3 inch pieces
- 1 bag 8-oz fresh sugar snap peas
- 2 whole shallots finely sliced
- 1 clove garlic finely sliced
- 1 bag mixed lettuce
- 1 - 2 pinches salt and pepper to taste
- 1 - 2 Tbsp olive oil
- 1 pinch red pepper flakes (optional)
Lemon Vinaigrette
- 1 whole lemon (the juice and zest)
- 1 Tbsp red wine vinegar
- 1 1/2 Tbsp Dijon mustard
- 1/3 cup olive oil
Ingredients
Salad
Lemon Vinaigrette
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Instructions
- Sauté veggies in olive oil for 34 minutes until heated through but still crisp. Add salt, pepper and red pepper flakes as desired. Toss. Remove from heat.
- Pour salad mix into a large bowl. Top with sautéed vegetables. Drizzle lemon vinaigrette over vegetables and salad greens. Serve immediately.
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Tuscan Salad
By Stephanie Kinturi
| Servings |
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Ingredients
Dressing
- 1/4 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 Tbsp dried onion flakes
- 1 clove garlic minced
- 1 tsp salt to taste
- 1/2 tsp gresh ground pepper to taste
Salad
- 1 bag baby spinach
- 1 jar stuffed green olives drained
- 1 - 2 cans kidney beans rinsed
- 1 cup English cucumber cut in half and chopped diagonally
- 1 cup grape tomatoes halved
- 1 small red onion sliced and separated into "rings"
- 1/2 loaf Italian round bread cut into bite sized cubes
- 1/4 cup extra-virgin olive oil
- 1/8 tsp salt to taste
Ingredients
Dressing
Salad
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Instructions
- Combine first 6 salad ingredients in a large bowl and set aside. Toss bread cubes in olive oil and sprinkle with salt until coated in a separate bowl. Transfer to a nonstick cooking sheet and place into a 375 degree preheated oven for 15 minutes or until crispy and golden brown.
- While croutons are cooking, make the salad dressing by combining all ingredients and stirring briskly with a wire whisk.
- Remove croutons from oven and add to salad while hot. Pour dressing over croutons to coat and fold into salad. Serve immediately.
Recipe Notes
*Salad is best when eaten promptly before croutons get soggy, so if making ahead, add
croutons and dressing last.
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Tuna Salad
By
- Stephanie Kinturi
| Servings |
people
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Ingredients
- 2 6-oz cans tuna (packed in water)
- 2 ribs celery diced
- 2 Tbsp dill relish
- 2 large eggs hardboiled and smashed
- 1/3-1/2 cup miracle whip (or mayonnaise spread)
- 1 tsp lemon juice
- 1 - 2 pinches salt and pepper to taste
Ingredients
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Instructions
- Place hardboiled eggs into a medium size bowl and mash with a potato masher until texture is crumbly.
- Add diced celery and dill relish.
- Drain water out of tuna making sure to squeeze out as much as possible. Empty into bowl with other ingredients. Break up the tuna into small pieces with a fork.
- Add remaining ingredients and stir well.
Recipe Notes
Serving suggestion: Serve inside a whole wheat pita, tortilla or on top of a whole wheat
English muffin and melt cheddar cheese over for a great tuna melt.
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Three Bean Firehouse Chili
By Stephanie Kinturi
| Servings |
people
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Ingredients
- 2 medium cloves garlic minced
- 1 medium red onion chopped
- 1 pound lean ground round 4% fat
- 2 15-oz cans pinto beans drained and rinsed
- 2 15-oz cans black beans drained and rinsed
- 2 15-oz cans kidney beans drained and rinsed
- 2 14.5-oz cans petite diced tomatoes with smoked chipotle
- 1 14.5-oz can crushed tomatoes
- 1 6-oz can tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 1/2 Tbsp ground cumin
- 1 Tbsp ground mexican style chili powder
- 2 1/2 cups water
Ingredients
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Instructions
- Combine minced garlic, chopped onions and ground beef. Brown in a large stew pot. (Beef is very lean and will not need to be drained. Any drippings will add flavor and will allow the onion and garlic to brown.)
- Add all other ingredients. Stir to combine.
- Simmer over medium low heat until heated through. (30 minutes is recommended)
- Serve hot with tortillas. Garnish with fat free cheese, sour cream etc.
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SunDried Tomato Veggie Wrap
By Stephanie Kinturi
| Servings |
person
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Ingredients
- 1 large sun-dried tomato tortilla
- 3 Tbsp fat free cream cheese softened
- 1 Tbsp green onions chopped
- 1 Tbsp walnuts chopped
- 1 dash garlic powder to taste
- 1 - 2 pinches salt and pepper to taste
- 2 slices provolone cheese (fat free swiss may be substituted)
- 1/4 cup fresh spinach leaves
- 1/4 cup roasted red pepper cut into strips
Ingredients
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Instructions
- Combine the softened cream cheese, green onion, walnuts, garlic, salt and pepper.
- Spread down the center of your tortilla
- Arrange the cheese, spinach and roasted red peppers on top.
- Roll up, slice in half on the diagonal and serve.
Recipe Notes
This wrap can be made hours ahead and refrigerated until ready to eat.
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Strawberry Salad with Gorgonzola
By Stephanie Kinturi
| Servings |
people
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Ingredients
- 1 bag spring mix salad with herbs
- 3/4 cup toasted walnuts chopped
- 1/2 cup crumbled gorgonzola cheese
- 1 cup fresh stawberries sliced
- 3/4 cup golden raisins
Ingredients
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Instructions
- Combine salad mix with other ingredients. Toss gently
- Drizzle with Brianna’s Homestyle Blush Wine Vinaigrette (or any sweet vinaigrette dressing), and serve immediately.
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Roasted Red Pepper Soup
By Stephanie Kinturi
| Servings |
people
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Ingredients
- 1 clove garlic roughly chopped
- 1 whole red onion diced
- 1 sprig fresh rosemary
- 2 Tbsp light olive oil
- 2 16-oz jars roasted red peppers drained
- 1 32-oz box chicken stock (or vegetable stock if you prefer)
- 3 Tbsp tomato paste
- 1/2 cup heavy cream
- 1 - 2 pinches salt and pepper to taste
- few springs fresh parsley optional for garnish
- a dollop fat free sour cream optional for garnish
Ingredients
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Instructions
- Heat the olive oil in a deep saucepan. Add the onion, garlic and rosemary and sauté for 5 minutes or until translucent. Discard the rosemary.
- Add the red peppers and chicken stock to the pan and bring mixture to a boil. Lower the heat and let simmer for 15 minutes.
- Stir in the tomato paste. Soup will thicken.
- Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.
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