1 pound sweet Italian pork sausage, cut into 1/2-inch pieces
1 medium red pepper, cut into 1-inch strips
2 fennel bulbs, cut into wedges
6 medium Italian plum tomatoes, cut into wedges
2 teaspoons dried oregano leaves, crushed
1 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
4 cups hot cooked creamy polenta*
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Italian Sausage and Vegetable Roast
by fk on 26. Sep, 2011 in Recipes
Mexican Vegetable Rice
by fk on 26. Sep, 2011 in Recipes
2 tablespoons canola oil
1 cup diced onion
2 teaspoons minced garlic
1 1/2 cups white rice
1 1/2 teaspoons salt
3/4 teaspoon cayenne pepper
3 cups vegetable stock
1 (10 ounce) package frozen mixed peas and carrots, thawed
1 1/2 cups tomatoes, deseeded and diced
2 tablespoons chopped fresh parsley
2 green onions, chopped
Easy Vegetable Soup I
by fk on 25. Sep, 2011 in Recipes
46 ounces tomato-vegetable juice cocktail
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans mixed vegetables, drained
1 (15 ounce) can kidney beans
2 potatoes, peeled and cubed
Creamy Chicken Vegetable Chowder
by fk on 24. Sep, 2011 in Recipes
1 tablespoon olive oil
1 red onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
3 potatoes, diced
3 carrots, diced
2 quarts chicken broth
1 pound skinless, boneless chicken breast halves – chopped
1 (1 ounce) package ranch dressing mix
1 teaspoon crushed red pepper flakes
salt to taste
ground black pepper to taste
1/2 pound processed cheese food, shredded
1 (16 ounce) package frozen green beans
1/4 cup butter
1/4 cup all-purpose flour
Winter Root Vegetable Soup
by fk on 24. Sep, 2011 in Recipes
3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
1/2 sweet onion, diced
1 quart vegetable broth
1/2 cup half-and-half cream
salt and ground black pepper to taste
Four-Vegetable Bake
by fk on 24. Sep, 2011 in Recipes
3 medium zucchini, cut into 1/4-inch slices
1 pound fresh mushrooms, sliced
1 medium onion, chopped
1/2 cup chopped green onions
8 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup milk
1 (14 ounce) can water packed artichoke hearts, drained and quartered
3/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup seasoned bread crumbs
Winter Vegetable Hash
by fk on 23. Sep, 2011 in Recipes
3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage
Campbell’s Kitchen Vegetable Lasagna
by fk on 23. Sep, 2011 in Recipes
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
2 eggs
4 medium carrots, shredded
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
9 cooked lasagna noodles
1 (25.75 ounce) jar PregoВ® Chunky Garden Combination Italian Sauce
grated Parmesan cheese
Grilled Vegetable Potato Skins
by fk on 22. Sep, 2011 in Recipes
2 large baking potatoes
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 large red pepper, julienned
1/2 large green pepper, julienned
1 small red onion, cut into 1/4-inch wedges
1/4 cup reduced-fat Italian salad dressing
1 1/2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 cup shredded reduced-fat Cheddar cheese
Easy Vegetable Beef Soup
by fk on 21. Sep, 2011 in Recipes
1 pound ground beef
2 quarts water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
4 potatoes, peeled and cubed
1 (16 ounce) package frozen mixed vegetables
8 cubes beef bouillon, crumbled
1/2 teaspoon ground black pepper
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