Ingredients

• 2 tablespoons Pure Wesson® Canola Oil
• 1 cup chopped red onion, divided
• 2 teaspoons minced garlic
• 2 cups brown rice, uncooked
• 2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
• 3-1/2 cups water
• 4 teaspoons ground ancho chile pepper
• 1-1/4 teaspoons ground cumin, divided
• 1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
• 1 can (15 oz each) garbanzo beans, drained, rinsed
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1/2 cup frozen whole kernel corn, thawed
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon kosher salt
• 1-1/2 cups shredded reduced fat Mexican cheese blend
• 2 cups shredded romaine lettuce
• 1/2 cup reduced fat sour cream

Directions

1.    Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.

2.    Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.

3.    Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.

4.    When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.

Ingredients

• PAM® Original No-Stick Cooking Spray
• 2 tablespoons Pure Wesson® Vegetable Oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 can (29 oz each) Hunt's® Tomato Puree
• 1 tablespoon chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 12 corn tortillas
• 4 cups shredded cooked chicken
• 3 cups shredded Cheddar and Monterey Jack cheese blend (3 cups = 12 oz)

Directions

1. Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 5 minutes or until onion is crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.

2. Layer 4 tortillas, half of the chicken, 2/3 cup cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.

3. Bake 30 minutes. Uncover; bake 5 minutes more. Cut into 8 pieces.

Ingredients

• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts (4 breasts = 1-1/4 lb)
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1 cup chopped zucchini and/or yellow squash
• 1/3 cup chopped yellow onion
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Rosemary & Oregano, undrained

Directions

1. Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken on each side with garlic salt and pepper. Place in skillet; cook 6 minutes to brown, turning once. Remove from skillet; keep warm.

2. Place zucchini and onion in skillet. Cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes.

3. Return chicken to skillet. Cover; reduce heat to medium-low and simmer 10 to 12 minutes or until chicken is no longer pink in centers (165°F). Serve vegetable mixture over chicken.

Ingredients

• 1 pound ground round beef (85% lean)
• 1/2 cup Kraft® Grated Parmesan Cheese
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 3 teaspoons finely chopped garlic, divided
• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
• 1 cup Hunt's® Tomato Sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 mini sandwich buns
• 6 slices (1 oz each) part-skim mozzarella cheese, cut in half

Directions

1. Preheat oven to 375°F. Combine beef, Parmesan cheese, parsley, egg and 1 teaspoon garlic in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, oregano and salt. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened, stirring occasionally.
3. Place open buns on baking sheet. Spoon sauce on bottom of each bun; place 1 meatball on each bun and more sauce, if desired. Top each with mozzarella cheese. Bake 5 minutes or until cheese melts and bun tops are lightly crisped. Close with tops of buns.

Nutritional Information

6 servings (2 sandwiches each) Calories 507; Total Fat 20 g(Saturated Fat 8 g); Cholesterol 102 mg; Sodium 1234 mg; Carbohydrate 45 g; (Dietary Fiber 4 g, Sugars 9 g); Protein 33 g; Percent Daily Values*: Vitamin A 13%; Vitamin C 17%; Calcium 47%; Iron 28%
* Percent Daily Values are based on a 2,000 calorie diet.

Kraft® is a registered trademark of Kraft Foods, Inc.

Ingredients

• 2 tablespoons Pure Wesson® Canola Oil
• 1/2 cup chopped yellow onion
• 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
• 1-1/4 cups water
• 1 cup Hunt's® Tomato Sauce
• 8 ounces dry rotini pasta, uncooked
• 1/2 teaspoon garlic salt
• 6 slices fully cooked bacon
• 1 pkg (6 oz each) baby spinach leaves
• Kraft® Grated Parmesan Cheese, optional
  

Directions

1. Heat oil in large skillet over medium-high heat. Add onion; cook 3 to 5 minutes or until tender. Add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. Bring to a boil. Cover; reduce heat and cook 12 minutes or until pasta is almost tender.
2. Meanwhile, heat bacon in microwave according to package directions. Chop bacon; set aside.
3. Place spinach on top of pasta mixture. Cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. Add bacon; stir to combine. Serve with Parmesan cheese, if desired.

Nutritional Information

6 servings (about 1 cup each) Calories 241; Total Fat 7 g(Saturated Fat 1 g); Cholesterol 4 mg; Sodium 635 mg; Carbohydrate 36 g; (Dietary Fiber 4 g, Sugars 5 g); Protein 8 g; Percent Daily Values*: Vitamin A 60%; Vitamin C 30%; Calcium 5%; Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.

Kraft® is a registered trademark of Kraft Foods, Inc.