Black Bean Soup and Sausage

Ingredients:
2 tsp Olive Oil
1 Onion Diced
3 Cloves Garlic Chopped
2 -15.5 oz cans Black Beans
1 -16 oz jar Salsa
1 cup Low-Sodium Chicken Broth
2 -3 oz Hot Italian Sausage Links (consider Turkey Sausage)
½ cup Chopped Cilantro
Salt and Pepper

Directions:
Warm oil in a medium skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes. Combine onion mixture, beans (with their liquid), salsa and chicken broth in a slow cooker. Stir well and cook on low for 5 hours. Stir sausages into bean mixture in slow cooker and cook for 1 hour longer. Using tongs, remove sausages to a cutting board, cut into bite-size pieces and then return to slow cooker. Stir in cilantro and season with salt and pepper. Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired.

http://www.allrecipes.com/

White Bean and Sausage Stew

Ingredients:

6 -3 oz Italian or Turkey Sausages
1 Tbsp Olive Oil
1 Large Onion Sliced
1 Clove Garlic Chopped
2 -15 oz cans White Beans (Great Northern or Navy), Rinsed and Drained
1 -28 oz can Chopped Tomatoes Drained
1 Tbsp Chopped Fresh or 1 tsp Dried Thyme
Salt and Pepper

Directions:
Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme. Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry. Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

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Chicken Ramen Soup

Ingredients:
1 Tbsp Olive Oil
1 cup Baby Carrots (cut into ¼ inch pieces)
1 cup Sliced Celery (2 medium stalks)
1 Medium Chopped Onion
2 Cloves Garlic Finely Chopped
2 cups Cut-up Cooked Rotisserie Chicken
6 cups Water
1 package (3oz) Chicken-Flavor Ramen Noodle Soup Mix
¼ tsp Salt
¼ tsp Pepper

Directions:
In 5-qt Dutch oven, heat oil over medium heat. Add carrots, celery, onion and garlic; cook 3-4 minutes, stirring frequently, until tender. Stir in chicken, water and contents of seasoning packet from soup mix, salt and pepper. Heat to boiling over high heat. Reduce heat to medium; simmer uncovered 10-15 minutes. Break apart noodles, stir into soup; simmer uncovered about 3 minutes longer or until noodles are tender.
http://www.pillsbury.com/

Upside-Down Berry Cornmeal Cake

Ingredients:
2 to 2 ½ cups Fresh Blueberries, Raspberries, and/or Blackberries 1 1/3 cups All-Purpose Flour
½ cup Yellow Cornmeal
1 Tbsp Finely Snipped Fresh Basil or Mint
2 tsp Baking Powder
¼ tsp Salt
2 Eggs (lightly beaten)
2/3 cup 2% Milk
½ cup Sugar
1/3 cup Vegetable Oil (consider Smart Balance)
Honey (optional)

Directions:
Preheat oven to 350F Lightly grease 8x1 ½ inch round cake pan, line bottom with parchment paper, lightly grease the paper. Arrange 1 ½ cups of berries in bottom of pan; set aside. In large bowl stir together flour, cornmeal, 1 Tbsp snipped basil, baking powder, and salt. Set aside. In medium bowl, whisk together eggs, milk, sugar and oil. Add egg mixture all at once to flour mixture. Stir until just combined. Pour batter into prepared pan over berries; spread evenly. Bake for 40-45 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for about 5 minutes. Use small knife around edge of pan to loosen sides of cake. Invert cake onto serving plate. Remove Parchment paper. Top warm cake with berries, drizzle honey and top with additional basil or mint.

http://www.bhg.com/

Catfish with Summer Succotash Salad

Ingredients:
2 cups Frozen Lima Beans
4 – 4 to 6oz Catfish Fillets (about ½ inch thick)
Olive Oil
Garlic Salt and Ground Black Pepper
1 cup purchased Corn Relish
1 cup Fresh Baby Spinach

Directions:
Cook lima beans according to package instructions. Drain in colander, rinse under cool water and set aside. Meanwhile, rinse fish and pat dry with paper towel. Brush fish with olive oil. Sprinkle with garlic salt and pepper. Place fish in well grease fish basket. Grill for 6-9 minutes on medium heat until fish flakes easily when tested with a fork, turning basket once halfway through grilling. Serve by placing fish on serving platter. Toss together cooled lima beans, corn relish, and spinach. Place succotash aside fish.

http://www.bhg.com/

Grilled Pork and Pineapple

Ingredients:
4 -¾ inch-thick Boneless Top Loin Pork Chops
Salt and Ground Pepper
1 Peeled and Cored Fresh Pineapple
3 Tbsp Orange Marmalade
½ Lowfat Plain Yogurt
¼ cup Lightly Salted Cashew Halves
Fresh Thyme (optional)

Directions:
Sprinkle pork chops lightly with salt and pepper. Cut pineapple into ½ inch thick slices; set aside. (If using gas grill, preheat grill) Grill chops on charcoal grill uncovered over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with marmalade. Grill for 3-5 minutes more until thermometer inserted into pork registers 160F, turning pineapple once. Meanwhile combine yogurt and marmalade. Arrange chops and pineapple on plate. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts. Garnish with thyme.

http://www.bhg.com/

Chicken Tortellini Toss

Ingredients:
2 -9oz packages Refrigerated Cheese Tortellini
4 cups Broccoli and/or Cauliflower Florets
1-14.5oz can Diced Tomatoes with Italian Herbs
½ cup Dried Tomato Pesto
1 -9oz package Frozen Grilled Chicken Breasts (thawed)
Shaved Parmesan Cheese (optional)

Directions:
In Dutch oven, cook tortellini according to package directions, adding broccoli in last 3 minutes of cooking. Drain. Return to Dutch oven. Stir in undrained tomatoes, pesto and chicken. Cook, stirring occasionally, just until heated through. Garnished with Parmesan.

http://www.bhg.com/