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Double-Bean Burritos
- 3 1/2 ounces boil-in-bag brown rice
- 1 cup chunky bottled salsa
- 15 ounces black beans — rinsed and drained
- 6 10-inch flour tortillas
- 6 tablespoons bean dip — (such as Frito Lay)
- 3/4 cup shredded Monterey Jack cheese with jalapeño peppers — (3 ounces)
- 1 peeled avocado — cut into 6 slices
- 12 cilantro sprigs
- 6 lime wedges — (optional)
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
- Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.
Creamy Potato-and-Leek Soup
- 1 Tbs canola oil
- 6 cups Leeks (thinly sliced)
- 8 oz Red Potato (quartered and thinly sliced (about 1 1/2 cups))
- 1 cup chopped fresh parsley (divided)
- 1 tsp chopped fresh thyme
- 3/4 tsp salt
- 1 bay leaf
- 4 cups water
- 1 cup Tofu (Firm)
- 1/8 tsp black pepper
- Heat oil in a large Dutch oven over medium-high heat. Add leek, and sauté 5 minutes. Reduce heat to medium; add potato, 1/2 cup parsley, thyme, salt, and bay leaf. Cook 15 minutes, stirring occasionally. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf.
- Combine 2 cups potato mixture and tofu in a blender or food processor, and process until smooth. Return the puréed potato mixture to pan. Stir in 1/2 cup parsley and pepper. Cook for 5 minutes or until thoroughly heated.
Creamy Cajun Shrimp Linguine
- 1 cup water
- 1 can fat-free ((14-ounce) less-sodium chicken broth)
- 6 oz uncooked linguine
- 1 lb medium shrimp (peeled and deveined)
- 1 1/2 Tbs butter
- 1 package presliced mushrooms ((8-ounce))
- 1 large red bell pepper (cut into (1/4-inch-thick) slices)
- 2 tsp all-purpose flour
- 1 tsp Cajun seasoning
- 1/4 tsp salt
- 2/3 cup half-and-half
- 1/4 cup chopped fresh flat-leaf parsley
- Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
- Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.
Creamy Potato Salad
- 6 large russet potatoes (cleaned and cut in half)
- 2 cups celery (chopped)
- 1-1/2 cups claussen dill pickles (from the refrigerator section)
- 1/2 cup green onion chopped
- 4 Tbs parsley (finely chopped)
- 1 tsp kosher salt
- freshly ground black pepper to taste
- 1-1/2 cup Best Foods or Hellman’s real mayonnaise
- Boil the potatoes in a large pot for approximately 20 minutes or until a fork tender. Drain the potatoes and set aside to cool for approximately 5 minutes. Remove the skins from the potatoes (the potatoes will still be warm to the touch when you peel them), and place the skinned potatoes in a large bowl. Run a knife through the potatoes to coarsely chop them. Add the celery, pickles, onions, parsley, salt and pepper to the potatoes and toss. Fold in the mayonnaise to coat well. You’ll end up with a creamy potato salad that still has some soft chunks of potatoes.
