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Savor the flavors in this spicy white bean soup made with fresh carrots, onions and garlic.
Ingredients:
1 tablespoon extra virgin olive oil
1 cup thinly sliced carrot
1/2 cup diced onion
2 teaspoons finely chopped garlic
1 teaspoon crushed red pepper flakes
3 cups (24 fluid ounces) chicken or vegetable broth
1 container (15 ounces) BUITONI Refrigerated Marinara Sauce
2 cans (15 ounces each) cannellini or small white beans, drained
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
HEAT oil in large saucepan over medium-high heat. Add carrot, onion and garlic; cook, stirring occasionally, for 2 minutes.
ADD broth and sauce; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes or until carrot is tender. Add beans; cook for an additional 5 minutes.
TOP with cheese.
Estimated Times:
Prep Time:
10
Cooking Time:
30
Cooling Time:
0
Servings:4
This recipe is:
In this recipe:
Review This Recipe
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Simple and Tasty
Cynthia Bland from
Staten Island, NY
I have tried my hand successfully at several meals.com recipes and decided to give soup a try. This recipe is not only quick and tasty, but also perfect for those chilly days. Although the recipe did not include the seasoning of Sazon, fresh cilantro and parsley, I added them for that extra kick.
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 270
- Calories from Fat: 70
- Total Fat: 8g (13% of DV)
- Saturated Fat: 1.5g (6% of DV)
- Cholesterol: 0mg (0% of DV)
- Sodium: 1560mg (65% of DV)
- Carbohydrates: 38g (13% of DV)
- Dietary Fiber: 9g (37% of DV)
- Sugars: 8g
- Protein: 9g
- Vitamin A: 80% of DV
- Vitamin C: 6% of DV
- Calcium: 6% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
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Rate & Review
Marinate your flank steak in this savory sauce then grill it to make an exquisite and tasty main entrée.
Ingredients:
3/4 cup hot water
3 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
1/2 cup chopped cilantro
2 tablespoons packed dark brown sugar
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 1/2 lb. flank steak
Directions:
COMBINE water and bouillon in medium bowl; stir until dissolved. Stir in cilantro, sugar, chili powder, oregano and cumin. Pour into 1-gallon heavy-duty plastic bag. Add flank steak; squeeze out as much air from bag as possible. Marinate in refrigerator, turning steak occasionally, for at least 4 hours or overnight.
PREHEAT grill or broiler. Remove steak from bag; discard marinade.
GRILL or broil using medium heat for 7 to 8 minutes per side or until desired doneness. Let steak rest for 10 minutes before cutting. Cut steak against the grain on the diagonal in thin slices to serve.
Estimated Times:
Prep Time:
15
Cooking Time:
15
Cooling Time:
240
Servings:0
In this recipe:
Nutrition Facts
Serving Size:
4
to 6 servings
Servings Per Recipe:
0
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
This Spinach Onion Casserole is a dressed up version of Stouffer's Spinach Soufflé. A quick and flavorful casserole side dish that goes with almost everything.
Ingredients:
2 packages (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
1 cup sour cream
1 envelope dry onion soup mix
1/4 cup breadcrumbs
1/4 cup cheddar cheese, shredded
2 teaspoons butter or margarine, melted
Directions:
PREHEAT oven to 375°F. Grease a 1 ½-quart baking dish.
COMBINE spinach soufflé, sour cream and onion soup mix in a medium bowl; transfer to prepared dish. Top with breadcrumbs and cheese; drizzle with melted butter.
BAKE for 25 to 30 minutes or until hot and bubbly and cheese is melted.
Estimated Times:
Prep Time:
10
Cooking Time:
30
Cooling Time:
0
Servings:6
This recipe is:
In this recipe:
Nutrition Facts
Serving Size:
0
Servings Per Recipe:
6
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
This Apple Yogurt Parfait is great as a snack, for breakfast or as a refreshing dessert.
Ingredients:
1 package (12-oz.) STOUFFER'S Harvest Apples, prepared according to package directions, chilled
2 (8-oz.) containers vanilla yogurt
1 package (10-oz.) frozen unsweetened strawberries, defrosted
3 tablespoons granola or toasted almonds
Directions:
LAYER yogurt, escalloped apples and strawberries in half of each 3 parfait glasses. Repeat layers. Top with granola. Refrigerate until ready to serve.
Estimated Times:
Prep Time:
5
Cooking Time:
10
Cooling Time:
30
Servings:3
This recipe is:
In this recipe:
Review This Recipe
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Apple Yogurt Parfait
Janese Rosevelt from
WHITE LAKE, MI
What a great dessert. Easy to get together. Things were in the freezer. I DID sweeten the strawberries. I will definitely send it to my daughter in law for more family input!
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apple parfait spectacular
Susan Vickers from
Solvay, NY
What a wonderful item to make and serve for an autum brunch. I created these in plastic tumblers and served them on the patio for my brothers Oct. 1st birthday. They were readily gobbled up by the adults and children alike. Easy to assemble, elegant to display and simply delicious.
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what a refreshing treat
Mary Johnson from
Woodward, OK
this is good to have when you want something light and tasty with out a lot of calories
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Apple Yogart Parfait
Cynthia Kidd from
I made this and hoped for the best. As it turned out, I loved it and am telling & giving out the recipe to some of my friends. Will definitely make again. I used mixed nuts for the topping. Will also try different fruits with the apples.
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Delicious!!!
Marlene Miller from
Atlanta, GA
My husband loved this and he normally does not eat healthy. The only thing I changed was sweetening the strawberries with sugar, I will make this again!!
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Was OK
ToriAnne from
Canyon Lake, Texas
I enjoyed this recipe, but my sons (who actually eat very healthy and like it) were not that impressed. I DID alter the recipe a bit by adding sweetened strawberries. I also used crushed up honey granola bars in between layers as well as on the top. Even the extra sugar from the strawberries and granola bars did not make it any more appealing to my kids. I will probably make this recipe again, but cut the recipe down for only one serving...MINE!..=)
Nutrition Facts
Serving Size:
0
Servings Per Recipe:
3
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: