Winning Back Weeknight Cooking

Chicken Burrito Salad

Salad:

• 1 small head romaine lettuce, torn into small pieces
• 1 cup cooked brown rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 can (10 ounces) chicken breast chunks, drained and flaked
• 1 can (10 ounces) corn kernels, drained
• 1 can (4.25 ounces) diced green chilies, drained
• 1 can (2.2 ounces) sliced ripe black olives, drained

Dressing:

• 2 tablespoons fresh-squeezed lime juice
• 1 tablespoon fresh chopped cilantro
• 3 tablespoons extra-virgin olive oil
• salt and ground black pepper, to taste

1. To make salad: In large platter or individual bowls, place lettuce leaves. Top with brown rice, black beans, diced tomatoes, chicken, corn, green chilies and black olives.
2. To make dressing: In a small bowl, combine lime juice and cilantro; whisk in olive oil. Add salt and pepper, to taste. Drizzle dressing over salad.

Serves

6

Pasta with Spinach Pesto

• 1 can (13.5 ounces) spinach, well drained
• 1 cup fresh parsley leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup walnuts or almonds
• 1 large garlic clove
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 box (16 ounces) fettuccine noodles

1. In food processor, combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper; blend well. In slow, steady stream, add olive oil until mixture is blended and smooth.
2. Cook fettuccine as package directs. Drain. Toss spinach pesto with fettuccine.

Serves

4

Southern Style Succotash with Sweet Corn Sauce

Succotash

• 4 ounces olive oil
• 1 can (14.5 ounces) sweet corn kernels, drained
• 1 can (15.5 ounces) butter beans
• 1 can (15 ounces) sweet peas
• 1/2 cup sliced canned carrots, drained and diced
• 1/4 cup canned diced tomatoes
• 8 sprigs fresh thyme
• 1 fresh bay leaf
• salt and pepper, to taste

Sweet Sauce

• 6 ounces canned corn, excess liquid strained off
• 3 ounces champagne or dry white wine
• 4 tablespoons butter
• salt
• pepper
• thyme sprigs

1. To make succotash: Add olive oil to large skillet and quickly saute all ingredients with salt and pepper until heated through, about 5 minutes. Serve on top of Sweet Corn Sauce.
2. To make sweet sauce: In blender, puree corn and champagne until very smooth. Strain through fine strainer and place strained corn juice in small saucepan. Heat until simmering and slowly add cold butter, salt, pepper and fresh thyme.

Serves

4

Curried Pumpkin Soup

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 large carrot, peeled and chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1 1/2 teaspoons curry powder
• 1 can (14 ounces) chicken or vegetable broth
• 2 cans (15 ounces) 100% pumpkin
• 1 can (14 ounces) coconut milk
• 1 teaspoon salt
• pumpkin seeds

1. In large saucepan, melt butter over medium heat. Add onion, carrot, garlic, ginger and curry powder. Cook until carrots are almost soft, 5-8 minutes, stirring occasionally.
2. Add broth and bring to boil over high heat. Reduce heat to medium-low; cover and simmer until carrots are very soft, 10 minutes.
3. Transfer to blender or food processor and puree until very smooth. Return to pan and stir in pumpkin, coconut milk and salt. Cook over medium-low heat until heated through, 2-3 minutes.
4. Garnish with pumpkin seeds, if desired, and serve.

Serves

4

Easy Weeknight Seafood Paella

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 small green bell pepper, cored, seeded and diced
• 2 large garlic cloves, minced
• 1 box (8 ounces) yellow rice
• 1 can (14 ounces) vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 can (10 ounces) whole baby clams, drained
• 1 cam (8.5 ounces) peas, drained
• 1 can (6 ounces) medium shrimp, drained
• 1 can (3.8 ounces) sliced ripe olives, drained

1. In 2-quart saucepan over medium heat, heat oil; add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally.
2. Add rice and vegetable broth. Over high heat, bring to boil. Reduce heat to low; cover and simmer 20 minutes.
3. Stir in tomatoes, clams, peas, shrimp and olives; cook 5 minutes.

Serves

4