Recipes

Black Bean–Corn Enchiladas

Black Bean–Corn Enchiladas

5 servings (2 enchiladas each)
Preparation 40 minutes
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Ingredients

ENCHILADAS

GARNISHES, IF DESIRED

Instructions

  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, heat oil over medium-high heat.
  • Add corn and garlic; cook 3 minutes.
  • Stir in spinach and beans; sprinkle with cumin.
  • Cook 3 minutes longer, stirring constantly, until spinach wilts.
  • Remove from heat; cool slightly.
  • Stir in 11⁄2 cups cheese.
  • Pour 1 can of the enchilada sauce into baking dish.
  • Spoon scant 1⁄2 cup filling onto each tortilla.
  • Roll up each tightly; place seam side down in baking dish.
  • Pour remaining can of enchilada sauce over top.
  • Sprinkle with remaining 1⁄2 cup cheese.
  • Bake uncovered 20 minutes or until thoroughly heated and cheese is melted.
  • Garnish with onions, cilantro and sour cream.

Notes & Wine Advice

Leftover enchiladas? Bring a few to work to reheat for a quick, homemade lunch. Store cooled enchiladas in a resealable plastic bag in the refrigerator. To reheat, simply move to a plate and microwave until hot.

Nutrition values

Calories: 460 kcal
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Course; Casserole / Vegetables
Diets; Vegetarian

Mushroom-Spinach Stroganoff

Mushroom-Spinach Stroganoff

4 servings (12⁄3 cups each)
Preparation 45 minutes
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Ingredients

  • 4 cups wide or dumpling egg noodles 8 oz
  • 3 tablespoons chopped fresh Italianflat-leaf parsley
  • 1 tablespoon olive oil
  • ½ cup chopped onion 1 medium
  • 1 lb mixed fresh mushrooms such as crimini, portabella and regular white, cut into 1⁄4-inch slices
  • 2 cloves garlic finely chopped
  • 2 tablespoons tomato paste
  • 2 cups fresh spinach leaves
  • 1 container 8 oz sour cream
  • ¾ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Cook noodles as directed on package; drain.
  • Toss with 2 tablespoons of the parsley; place in serving dish.
  • Cover to keep warm.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat.
  • Add onion and mushrooms; cook 10 minutes, stirring occasionally.
  • Add garlic; cook 1 minute, stirring occasionally.
  • Reduce heat to medium.
  • Stir in tomato paste.
  • Stir in spinach; cook 1 to 2 minutes or until spinach is wilted.
  • Gently fold in sour cream, milk, salt and pepper.
  • Cook just until hot, stirring constantly.
  • Cover; remove from heat.
  • Pour onion-mushroom mixture over noodles.
  • Sprinkle with remaining tablespoon parsley.

Notes & Wine Advice

Tomato paste, available in a tube, is a convenient way to use a small amount. Store the rest of the tube, tightly covered, in the refrigerator for up to a year. If you use a can of tomato paste, freeze the rest in 1-tablespoon portions; add a frozen amount to a soup, stew or chili without thawing it first. Be sure to seal the tomato paste in an air-tight container, label and date it.

Nutrition values

Calories: 370 kcal
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Course; Casserole / Vegetables
Diets; Vegetarian

Indian-Style Vegetable Casserole

Indian-Style Vegetable Casserole

8 servings (11⁄3 cups each)
Preparation 1 hour 20 minutes
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Equipment

  • Saucepan 2-quart
  • foil
  • oven

Ingredients

  • 1 can 13.5 oz unsweetened coconut milk (not cream of coconut)
  • ¾ cup water
  • 1½ teaspoons salt
  • 1 cup uncooked basmati rice
  • 1 bag 1 lb frozen sliced carrots , thawed, drained (about 4 cups)
  • 1 bag 1 lb frozen cauliflower florets, thawed, drained (about 5 cups)
  • 1 can 15.8 oz black-eyed peas, drained, rinsed
  • 1 serrano chile seeded, finely chopped
  • 2 tablespoons olive oil
  • 1½ teaspoons garam masala
  • Chopped fresh cilantro if desired
  • Lime wedges if desired

Instructions

  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1⁄2 teaspoon of the salt and the rice.
  • Heat to boiling over high heat.
  • Stir; reduce heat to low.
  • Cover; simmer 15 minutes or until liquid is absorbed.
  • Remove from heat; fluff rice with fork.
  • In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala.
  • Stir in cooked rice and remaining coconut milk until well blended.
  • Spoon into baking dish.
  • Cover with foil; bake 40 minutes or until thoroughly heated.
  • Garnish with cilantro; squeeze lime juice over top.

Notes & Wine Advice

Be sure to use plastic gloves when seeding and chopping the chile. Its essential oils can burn if you use your hands and then touch your face. If you’d like extra heat, don’t remove all of the seeds . . . or try using 2 serranos!
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Course; Casserole
Cuisine; India

Caramelized Onion, Barley and Bella Casserole

Caramelized Onion, Barley and Bella Casserole

8 servings
Preparation 1 hour 35 minutes
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Ingredients

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 5-quart Dutch oven, melt butter over low heat.
  • Add onions and sugar; cook about 20 minutes, stirring occasionally, until onions are golden brown.
  • Add garlic and mushrooms; cook 5 to 10 minutes longer, stirring occasionally.
  • Add barley; cook 2 minutes.
  • Remove from heat; stir in bell pepper, parsley, soy sauce, sesame oil, pepper and thyme.
  • Pour into baking dish.
  • In microwavable bowl, microwave broth uncovered on High 4 minutes.
  • Pour broth over onion-mushroom mixture.
  • Cover with foil.
  • Bake 1 hour.
  • Let stand 10 minutes before serving.
  • Sprinkle with cheese.

Notes & Wine Advice

Mushrooms add an earthy flavor to this dish. Feel free to use any variety of mushrooms, substituting them for the baby portabella mushrooms suggested in this recipe. Button mushrooms are readily available and offer a mild flavor, while wild mushrooms, such as enoki or shiitake, offer a richer flavor. In a taste panel, we thought this was reminiscent of the flavors of French Onion Soup, with the added meatiness of the mushrooms, in a delicious casserole.

Nutrition values

Calories: 280 kcal
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Course; Casserole / Vegetables
Diets; Vegetarian

Lasagna Cupcakes

Lasagna Cupcakes

Preparation 1 hour 12 minutes
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Ingredients

  • 1 cup ricotta cheese
  • 1 ⁄2 cup grated Parmesan cheese
  • 1 egg
  • 1 jar 25.5 oz pasta sauce (any variety)
  • 1 ⁄2 lb frozen Italian sausage-style soy-protein crumbles 2 cups
  • 36 round pot sticker gyoza wrappers
  • 1 cup shredded mozzarella cheese 4 oz

Instructions

  • Heat oven to 375°F.
  • Spray 12 regular-size muffin cups with cooking spray.
  • In small bowl, mix ricotta cheese, Parmesan cheese and egg.
  • In another small bowl, mix pasta sauce and soy-protein crumbles.
  • Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture.
  • Repeat layers, ending with pasta sauce mixture.
  • Sprinkle each with mozzarella cheese.
  • Spray sheet of foil large enough to cover pan with cooking spray; place sprayed side down over pan.
  • Bake 15 minutes.
  • Uncover; bake 15 minutes longer.
  • Let stand about 15 minutes before serving.

Notes & Wine Advice

These are fantastic little casseroles to freeze and eat for a quick dinner—or to take to work for lunch. Microwave 1 frozen cupcake uncovered on Medium (50%) for 5 to 6 minutes or until hot.

Nutrition values

Calories: 170 kcal
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Course; Cupcakes-Brownies / Pasta
Diets; Vegetarian

Lasagna Primavera

Lasagna Primavera

8 servings
Preparation 1 hour 35 minutes
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Equipment

  • glass baking dish 13×9-inch 3-quart
  • oven

Ingredients

  • 12 uncooked lasagna noodles
  • 3 cups frozen broccoli cuts thawed, well drained
  • 3 large carrots coarsely shredded (2 cups)
  • 2 cups organic diced tomatoes from 28-oz can, well drained
  • 2 medium bell peppers cut into 1⁄2-inch pieces
  • 1 container 15 oz ricotta cheese
  • 1 ⁄2 cup grated Parmesan cheese
  • 1 egg
  • 2 containers 10 oz each refrigerated Alfredo pasta sauce
  • 1 package 16 oz shredded mozzarella cheese (4 cups)

Instructions

  • Heat oven to 350°F.
  • Cook and drain noodles as directed on package.
  • Meanwhile, if necessary, cut broccoli florets into bite-size pieces.
  • In large bowl, mix broccoli, carrots, tomatoes and bell peppers.
  • In small bowl, mix ricotta cheese, Parmesan cheese and egg.
  • In ungreased 13×9-inch (3-quart) glass baking dish, spread 2⁄3 cup Alfredo sauce.
  • Top with 4 noodles.
  • Spread half of the cheese mixture and 21⁄2 cups of the vegetables over noodles.
  • Spoon 2⁄3 cup sauce in dollops over vegetables.
  • Sprinkle with 1 cup of the mozzarella cheese.
  • Top with 4 noodles; spread with remaining cheese mixture and 21⁄2 cups of vegetables.
  • Spoon 2⁄3 cup sauce in dollops over vegetables.
  • Sprinkle with 1 cup mozzarella cheese.
  • Top with remaining 4 noodles and the vegetables.
  • Spoon remaining sauce in dollops over vegetables.
  • Sprinkle with remaining 2 cups mozzarella cheese.
  • Bake uncovered 45 to 60 minutes or until bubbly and hot in center.
  • Let stand 15 minutes before cutting.

Notes & Wine Advice

Make sure you thoroughly drain the broccoli and tomatoes so the lasagna won’t be watery. Use a paper towel to remove any excess moisture from the broccoli. Slightly undercook the pasta when making lasagna because it cooks again in the oven.
—layer yogurt, granola or slightly crushed cereal and fresh fruit
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Course; Pasta
Diets; Low Fat / Vegetarian

Shortcut Vegetable Lasagna

Shortcut Vegetable Lasagna

8 servings
Preparation 2 hours
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Equipment

  • nonstick skillet 12-inch
  • medium bowl
  • oven

Ingredients

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add onions, zucchini, carrots, sweet potato, mushrooms and garlic; cook 6 to 8 minutes, stirring occasionally, until mushrooms are tender.
  • Drain off any excess liquid.
  • In medium bowl, beat egg.
  • Stir in ricotta cheese, Swiss cheese, Parmesan cheese and basil.
  • In separate medium bowl, mix Alfredo sauce and water.
  • Arrange 3 uncooked noodles in bottom of baking dish.
  • Top with 1⁄3 of sauce mixture (about 1 cup), 1⁄2 of ricotta mixture and 1⁄2 of vegetable mixture.
  • Repeat layers once.
  • Top with remaining 3 noodles and remaining sauce mixture.
  • Sprinkle with mozzarella cheese.
  • Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
  • Bake 1 hour to 1 hour 10 minutes or until bubbly around edges.
  • Sprinkle with parsley.
  • Let stand 10 minutes before serving.

Notes & Wine Advice

You don’t need to cook the lasagna noodles before layering them in this recipe. Lasagna or casseroles prepared with uncooked noodles or pasta have a slightly drier texture than those made with cooked pasta. You can assemble the lasagna up to 24 hours in advance, cover it with foil and refrigerate it. When you’re ready, bake the lasagna as directed.

Nutrition values

Calories: 530 kcal
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Course; Pasta
Diets; Vegetarian

Veggies and Orecchiette with Arugula-Walnut Pesto

Veggies and Orecchiette with Arugula-Walnut Pesto

6 servings (about 11⁄3 cups each)
Preparation 35 minutes
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Ingredients

PESTO

  • 1½ cups firmly packed fresh arugula leaves
  • ½ cup grated Romano or Parmesan cheese
  • ¼ cup chopped walnuts
  • 1 clove garlic
  • 1 ⁄3 cup extra-virgin olive oil

PASTA AND SAUCE

  • 3 cups uncooked orecchiette tiny disk pasta (12 oz)
  • 1 tablespoon olive or vegetable oil
  • ½ cup chopped onion 1 medium
  • 1 package 8 oz sliced fresh mushrooms (3 cups)
  • 1 pint 2 cups grape tomatoes, halved
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • In food processor, place pesto ingredients.
  • Cover; process on medium speed about 1 minute, stopping occasionally to scrape down sides, until smooth.
  • Set aside.
  • Cook and drain pasta as directed on box.
  • Return to saucepan or stockpot.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat.
  • Add onion; cook and stir 2 minutes.
  • Stir in mushrooms, tomatoes, salt and pepper.
  • Cook and stir 5 minutes or until mushrooms are tender and tomatoes are soft.
  • Stir vegetables and pesto into pasta until evenly coated in pesto.
  • Transfer to serving dish.

Notes & Wine Advice

This colorful pasta dish is a perfect choice when entertaining friends or family. Only you need to know how easy it is to prepare! You can substitute campanelle pasta (small bells or flowers) if orecchiette isn’t available.

Nutrition values

Calories: 390 kcal
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Course; Nuts / Pasta / Sauce
Diets; Vegetarian

Green Chile Casserole

Green Chile Casserole

6 servings
Preparation 1 hour 5 minutes
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Ingredients

Instructions

  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Tear 6 of the tortillas into bite-size pieces; spread in bottom of baking dish.
  • Layer 1 can of the green chiles and half of the Monterey Jack cheese over tortillas.
  • Sprinkle with jalapeño chile.
  • Repeat with remaining tortillas, green chiles and Monterey Jack cheese.
  • Sprinkle with Cheddar cheese.
  • In small bowl, beat eggs, egg whites, milk, salt and pepper until blended; pour slowly over casserole.
  • Bake uncovered 45 to 50 minutes or until set and golden brown.
  • Serve with salsa.

Notes & Wine Advice

Not only would this casserole make a delicious dinner—it could star as the main dish of a tasty brunch buffet!

Nutrition values

Calories: 360 kcal
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Course; Casserole / Tortilla

Three-Bean Casserole

Three-Bean Casserole

8 servings
Preparation 1 hour 5 minutes
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Equipment

  • oven

Ingredients

  • Cooking spray
  • 2 medium stalks celery sliced (1 cup)
  • 1 medium onion chopped (1⁄2 cup)
  • 1 large clove garlic finely chopped
  • 2 cups frozen sausage-style soy-protein crumbles from 12-oz package
  • 2 cans 21 oz each baked beans (any variety)
  • 1 can 15.5 oz lima or butter beans, drained
  • 1 can 15 oz dark red kidney beans, drained
  • 1 can 8 oz tomato sauce
  • 1 tablespoon ground mustard
  • 2 tablespoons honey or packed brown sugar
  • 1 tablespoon white or cider vinegar
  • 1 ⁄4 teaspoon red pepper sauce

Instructions

  • Heat oven to 400°F.
  • Generously spray 10-inch skillet with cooking spray.
  • Add celery, onion and garlic; spray vegetables with cooking spray.
  • Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender.
  • In ungreased 3-quart casserole, mix vegetable mixture and remaining ingredients.
  • Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
  • Slow Cooker Directions:
  • Substitute 1⁄2 cup ketchup for the tomato sauce; decrease honey to 1 tablespoon.
  • Generously spray 10-inch skillet with cooking spray.
  • Add celery, onion and garlic; spray vegetables with cooking spray.
  • Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender.
  • In 31⁄2- to 4-quart slow cooker, mix vegetable mixture and remaining ingredients.
  • Cover; cook on High heat setting 2 hours to 2 hours 30 minutes to blend flavors.

Notes & Wine Advice

Sausage-style soy-protein crumbles flavor this hearty casserole instead of traditional bulk pork sausage. If you can’t find the crumbles, look for soy-protein breakfast sausage links and cut into thin slices or crumble before using.

Nutrition values

Calories: 370 kcal
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Course; Casserole / Vegetables
Diets; Vegetarian