Bistro Chicken & Bean Salad

August 12, 2010

Your guests will think you bought this at a fancy restaurant. Makes 4 servings Ingredients 4 boneless skinless chicken breast halves (about 4 ounces each) 1 1/2 teaspoons Italian seasoning 1 teaspoon olive or canola oil 1 package (4 ounces) gourmet salad greens 1 15-ounce, rinsed and drained, or 1 3/4 cups cooked dry-packaged black […]

Posted in: Recipes, Salads

White Bean Chili

August 12, 2010

Use any white bean for this recipe — lima, Great Northern, or navy. Makes 6 main dish servings Ingredients Vegetable cooking spray 1 1/2 cups chopped onions 1 teaspoon minced garlic 1 teaspoon finely chopped gingerroot 1/2 to 1 jalapeqo chili, finely chopped 4 ounces mushrooms, cut into fourths 1 tablespoon flour 1 pound boneless, […]

Posted in: Recipes, Soups & Chilis

Tortilla & Rice Soup

August 12, 2010

Lime juice gives this soup a zesty kick. Serve with extra tortilla chips and sour cream for a garnish. Ingredients Vegetable cooking spray, as needed 1/3 cup green onions, sliced 4 cups chicken broth 2 cups cooked rice 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged cannelloni beans 1 10.5-ounce can […]

Posted in: Recipes, Soups & Chilis

Senate Bean Soup

August 12, 2010

This classic soup, born from the halls and cafeteria of the US Senate, is a hearty addition to any home kitchen. Makes 3 quarts, about 10 servings Ingredients 1 pound (2 cups) dry navy beans 1 meaty ham bone or 1-1/2 pounds ham hocks 1 cup chopped onion 2 garlic cloves, minced 1 cup chopped […]

Posted in: Recipes, Soups & Chilis

Rough Rider Chili

August 12, 2010

This recipe was created David Prosser of Fargo, North Dakota. Makes 12 servings Ingredients 1 cup chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 3 cloves garlic, sliced 2 tablespoons vegetable oil 3 pounds ground beef Chili Spice Mixture (recipe follows) 2 15-ounce cans, rinsed and drained, or 3 1/2 cups […]

Posted in: Recipes, Soups & Chilis

Minestrone

August 12, 2010

This bounty of vegetables in a soup pot is ready in 30 minutes or less, depending on whether you use fresh, frozen or canned vegetables. Serve with a crusty whole grain bread and grated cheese. Makes 12 servings Ingredients 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged dark or light red […]

Posted in: Recipes, Soups & Chilis

Dave’s Chili

August 12, 2010

This recipe was created by the Grand Prize Chili Recipe Winner: Dave Kaiser of Edina, Minnesota. Makes 8 servings Ingredients 1 pound hot Italian sausage, casings removed 1/2 pound ground beef 1/2 pound ground pork 8 sweet cherry peppers, seeded, chopped 2 jalapeqo chiles, seeded, chopped 1 can (14-1/2 ounces) diced tomatoes in juice, undrained […]

Posted in: Recipes, Soups & Chilis

Cajun Bean, Corn & Shrimp Bisque

August 12, 2010

This low-fat soup gets its creamy texture from cream style corn rather than cream. Makes 4 servings (about 1 2/3 cups each) Ingredients 1/2 cup chopped onion 3/4 to 1 teaspoon dried thyme leaves 1/2 to 3/4 teaspoon dried marjoram leaves 1/2 teaspoon crushed red pepper 1 tablespoon butter or margarine 2 tablespoons flour 3 […]

Posted in: Recipes, Soups & Chilis

Butternut Squash & Cannelloni Bean Soup with Bacon

August 12, 2010

If you are rushed for time, use frozen butternut squash (thawed) for this recipe. Omit the bacon and use vegetable stock if you prefer a vegetarian version. Makes 4 servings Ingredients 2 thick bacon slices, chopped 1 1/2 cups chopped onion 6 garlic cloves, minced 6 cups chicken broth 4 cups peeled and cubed butternut […]

Posted in: Recipes, Soups & Chilis

Black Bean Soup

August 12, 2010

Madeira wine gives this soup a rich, warm taste. If you don’t want to purchase an entire bottle of wine for this recipe, look for miniature airline bottles at the liquor store. Sherry can be substituted for the Madeira. Makes 12 servings Ingredients 1 pound (2 cups) dry-packaged black beans, soaked 1/4 cup butter 2 […]

Posted in: Recipes, Soups & Chilis