Friday, October 30, 2015

Green Beans 5 Ways

From savory soy, to diced tomatoes and chilies, to spicy-lime, to Parmesan herb, or to lemon dill, you’ll never tire of green beans!


2 Tbsps. olive oil
2 cans (14.5oz.ea.) Del Monte® Cut Green Beans, well drained
1 Tbsp. Toasted sesame seeds
2 tsps. less sodium soy sauce
Salt and black pepper, optional


  1. Heat oil in a large non-tick skillet over medium heat; add beans and cook 3 to 4 minutes or until lightly browned, stirring occasionally.
  2. Remove from heat; stir in soy sauce and sesame seeds. Season lightly with salt and pepper, if desired.

VARIATIONS: Prepare recipe as directed, except:
  1. For Lemon Dill Green Beans, stir in 4 tsp. chopped fresh dill or 1 1/4 tsp. dried dill and 1 tsp. grated lemon zest instead of sesame seeds and soy sauce in Step 2.
  2. For Parmesan Herb Green Beans, stir in 1/2 tsp. dried oregano instead of soy sauce and sesame seeds in Step 2. Top with 3 Tbsp. grated Parmesan cheese.
  3. For Green Beans with Tomatoes & Chilies, stir in 1 can (14.5 oz.) Del Monte® Diced Tomatoes with Zesty Mild Green Chilies, drained, instead of soy sauce and sesame seeds in Step 2. Top with 1/2 cup shredded Monterey Jack cheese or Cheddar cheese and 2 Tbsp. chopped fresh cilantro, if desired.
  4. For Spicy Lime Green Beans, stir in 1 to 2 tsp. Asian red chili sauce, such as Sriracha, and 1 to 2 Tbsp. fresh lime juice instead of sesame seeds and soy sauce in Step 2.

Skinny Scalloped Potatoes

Flour-thickened milk substitutes for a butter-flour roux and replaces cream in this lower-fat potato casserole. Onion, garlic and basil add savory notes and a little Swiss cheese makes a special topping.


1 can (14.5oz.) Chicken Broth, divided
½ cup diced onion
2 cloves garlic, minced
1 cup low fat milk
3 Tbsps. all-purpose flour
4 cans (14.5oz.ea.) Del Monte® Sliced New Potatoes [or Del Monte® Diced or Whole New Potatoes], gently rinsed and drained
Salt and black pepper, optional
1 Tbsp. chopped fresh basil [or 1 tsp. dried basil]
1 cup shredded Swiss cheese, (4 oz.)
additional fresh basil, optional


  1. Heat oven to 375°F. Coat a 13x9-inch baking dish with non-stick cooking spray.
  2. Bring 1/4 cup broth to a boil in a medium saucepan over high heat; add onion and garlic. Reduce heat to medium, and cook 3 minutes or until onion is tender-crisp.
  3. Whisk milk and flour in a small bowl until well blended; stir in remaining broth. Stir until well blended. Add milk mixture to onion; cook over medium heat 12 minutes or until thickened, stirring frequently.
  4. Place half of potato slices in slightly overlapping pattern in prepared baking dish. Sprinkle lightly with salt and pepper, if desired. Spoon half of broth mixture over potatoes. Sprinkle evenly with half of basil. Repeat layers, cover and bake 30 minutes.
  5. Sprinkle with cheese; bake, uncovered, 30 minutes or until cheese is lightly golden. Garnish with additional basil, if desired.

Cheddar Corn Casserole

Creamy and savory-sweet, this casserole pairs with turkey and ham alike. Try the different stir-ins and toppings to make it your own – your family will love it lots of ways.


3 cups shredded Cheddar cheese, about 12 oz.
2 Tbsps. all-purpose flour
½ tsp. black pepper
¾ cup milk
4 oz. cream cheese, softened
⅔ cup sliced green onions, divided
1 tsp. hot sauce
4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained
1½ cups croutons [or crackers], finely crushed (about 3/4 cup), optional topping
4 slices bacon, cooked and crumbled, optional topping
½ cup diced red bell pepper, optional topping


  1. Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside.
  2. Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9x13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Cover and bake 30 minutes.
  3. Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, as desired. Bake 5 minutes longer.
-To soften cream cheese, microwave 30 seconds on HIGH.

-Try serving with a variety of toppings for a fun make-it-your-way dinner, like taco night. Prepare Cheddar Corn Casserole as the recipe directs, then serve with toppings such as bacon, chopped cooked chicken, taco meat, chopped ham, sliced grilled steak, shredded lettuce, sliced green onions, diced tomatoes, diced red bell pepper, crushed tortilla chips, sour cream, sliced jalapenos, hot sauce or taco sauce,
VARIATIONS: Prepare recipe as directed, except:
-For CHEDDAR CORN & HAM CASSEROLE, add 2 cups leftover chopped cooked ham with corn in Step 2.

-For CHEDDAR CORN & GREEN CHILIES CASSEROLE, add 1 can (4 oz.) fire-roasted diced green chilies, drained, with corn in Step 2.

-For CHEDDAR CORN CASSEROLE FOR 6, reduce all ingredients by half and bake in an 8x8-inch baking dish.

Friday, October 23, 2015

Turkey Tetrazzini


  1. Preheat oven to 350.
  2. Melt butter in saute pan.
  3. Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
  4. Saute until vegetables are tender.
  5. Add flour and stir until vegetables are coated.
  6. Add wine, and stir quickly until flour is absorbed.
  7. Gradually add broth, stirring constantly.
  8. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
  9. Remove from heat.
  10. Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
  11. Add the peas, turkey and pasta.
  12. Stir until blended.
  13. Coat a casserole with non-stick spray and transfer mixture to the casserole.
  14. Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
  15. Sprinkle mixture evenly over the top of the casserole.
  16. Bake at 350 for 30 minutes until lightly browned.
  17. Let rest for 15 minutes before serving.

Sweet Potatoes and Bacon

Make Ahead: Pop this sweet potato mixture into your slow cooker on Thanksgiving morning. It will be ready to serve as soon as everyone sits down to dinner.


4 pounds
 slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon orange zest
garlic cloves, minced
cooked bacon slices, crumbled


1. Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 igredients in a small bowl. Pour over sweet potatoes, tossing to coat.
2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
3. Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.
4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.
This sweet-and-salty side could not be easier to prep on Thanksgiving morning. Best part? It's made in the slow cooker, so you're saving valuable stovetop space.

Pumpkin Cheesecake



  1. Preheat oven to 350 degrees F.
  2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
  3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
  4. Keep it crumbly.
  5. Put foil partway up the outside part of an 8-inch springform pan.
  1. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
  2. You don't want the crust to form all of the way up the back of each slice of cheesecake.
  3. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
  4. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
  5. Mix with an electric mixer until smooth.
  6. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
  7. Pour the filling into the pan.
  8. Bake for 60-70 minutes.
  9. The top will turn a bit darker at this point.
  10. Remove from the oven and allow the cheesecake to cool.
  11. When the cheesecake has come to room temperature, put it into the refrigerator.
  12. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
  13. Serve with a generous portion of whipped cream on top.

Spinach Artichoke Dip



  1. Preheat oven to 375°F.
  2. Mix together Parmesan cheese, spinach, and artichoke hearts.
  3. Combine remaining ingredients and mix with spinach mixture.
  4. Bake for 20-30 minutes.
  5. Serve with crackers or toasted bread.