Serves 6 to 8

12 pieces Lasagne, uncooked
3 cups tomato or spaghetti sauce
1 cup water
1 15 1/2-oz. can kidney beans, drained
1 10-oz. package frozen corn, thawed
1 package chili seasoning mix
2 cups part-skim ricotta cheese
1 1/2 cups reduced-fat Monterey Jack cheese, grated

In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix.

Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 cup of sauce. Spread 1/2 of … read more

Serves 8 to 10

1 lb. Medium Egg Noodles
3/4 lb. mild sausage
1 small onion, chopped
1 small red bell pepper, chopped
1 16oz. can diced tomatoes, drained
1/4 cup egg substitute, slightly beaten
1 can low-fat cream of mushroom soup, mixed with one can of water
1/8 tsp. pepper
1 tsp. chili pepper
2 cups low-fat cheddar cheese
picante sauce

Cook pasta according to package directions. While pasta is cooking, saute sausage, onion, and bell pepper in a skillet. Drain sausage mixture. While mixture is draining, scramble eggs in skillet. When eggs are done, add eggs, soup with … read more

Serves 6

3 strips lean bacon, chopped
2 medium onions, finely diced
3 cloves garlic, minced
1 medium zucchini, diced
1 28-oz. can peeled tomatoes
1 cup fresh or frozen corn kernels
1 12-oz. jar salsa

Prepare pasta according to package directions; drain.

Cook bacon in a medium, non-reactive (non-aluminum) saucepan over medium-high heat until it has browned lightly. Pour off any excess fat. Add onions, garlic and zucchini and saute over medium heat until soft, about 8 minutes. Add tomatoes and break up with a fork. Add corn and salsa. Bring to a simmer and cook slowly for 20 minutes, stirring occasionally. … read more

Serves 8

8 oz. Penne, Mostaccioli or Rotini, uncooked
1 16-oz. can black beans, rinsed and drained
1 16-oz. can cannellini beans, rinsed and drained
1 11-oz. can yellow corn kernels, drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4-1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley or 2 tbsp. dried parsley
1/4 cup cider vinegar
1 tbsp. Dijon mustard
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper (optional)
1/2 tsp. black pepper
1/4 cup vegetable oil

Prepare pasta according package directions; drain. In a large bowl, combine … read more

Serves 8

32 to 36 Jumbo Shells (12-oz. package), uncooked
3/4 pound extra-lean ground beef
1.25-oz. package low-sodium taco seasoning mix
1 cup water
16-oz. can refried beans with chilies
1 cup low-fat cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-oz. can low-sodium tomato sauce
2-oz. can sliced ripe olives, drained
1/2 cup thinly sliced green onions

Optional Garnishes:
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeos
Chopped cilantro
Salsa
Guacamole

Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; … read more

Serves 6 to 8

8 oz. Bow Ties, Elbow Macaroni or other medium pasta shape, uncooked
8 oz. lean ground beef
1 16-oz. can kidney beans or pinto beans, drained
1/8 tsp. ground cumin
1 tsp. chili powder
2 medium tomatoes, seeded and chopped
2 8-oz. cans whole kernel corn, drained
1 small green bell pepper, chopped
1/2 cup shredded Cheddar cheese
1/2 cup sliced green onions
1 cup low-fat, plain yogurt
1/2 cup medium salsa
1/2 cup broken tortilla chips

Prepare pasta according to package directions; drain.

In a medium skillet, brown ground beef and drain. Add beans, cumin and … read more

Serves 7

14 pieces Manicotti, uncooked
1 pound extra-lean ground beef
1 medium onion, chopped (1 cup)
1 green bell pepper, ribs and seeds removed, diced
1 4-oz. can chopped green chilies, drained
3/4 cup non-fat sour cream, divided
1/2 tsp. salt
1 16-oz. jar mild picante sauce, heated
1/2 cup shredded low-fat Cheddar cheese
1/4 cup sliced green onions or red onion

Prepare pasta according to package directions. While pasta is cooking, saut beef, onion and green pepper in a large skillet until browned; drain well. Stir in chilies, 1/2 cup sour cream and salt. When pasta is done, drain … read more

Serves 6

8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
2 tsp. vegetable oil
1/2 tsp. ground cumin
Salt to taste
1 15-oz. can black beans, rinsed and drained
1 11-oz. can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-oz. can sliced black olives, drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tbsp. hot or mild salsa
2 tbsp. minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain … read more

All types of cuisines, from Italian to Latin to Asian, have a set of core staples that are essential to creating a distinctively authentic meal.

More often than not, Italian fare rises to the top of the preferred cuisines list, so Chef Paolo Lafata, director of Olive Garden’s Culinary Institute of Tuscany, provides a little education about Italian dishes by sharing the top five essential ingredients needed to prepare fresh and delicious Italian dishes.

* Extra virgin olive oil: To qualify as extra virgin, the oil must be cold-pressed, with no chemicals or hot water added during … read more

When you hear the term “bulk,” do you envision cases and 5 gallon containers, and say to yourself, “I just don’t need that much of anything?” You probably don’t. But “bulk” means something completely different in food stores — it refers to how the store offers the product, not how much you have to buy. Actually, one of the advantages of buying in bulk is that you can get as little or as much of a product as you want – literally a pinch or a pound.

The idea that you have to buy large quantities is one of … read more