TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings Ingredients
Nutritional Facts1-1/4 cups (calculated without Parmigiano-Reggiano cheese) equals 489 calories, 23 g fat (14 g saturated fat), 97 mg cholesterol,453 mg sodium, 43 g carbohydrate, 3 g fiber,26 g protein. Directions
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Ingredients
Instructions
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Ingredients 1 tablespoon olive oil 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 3 cloves garlic, minced 1 onion, diced 3 carrots, peeled and diced 2 stalks celery, diced 2 (15-ounce) cans Great Northern beans, drained and rinsed 1/2 teaspoon dried oregano 2 bay leaves 4 cups chicken broth Kosher salt and freshly ground black pepper, to taste 3 cups baby spinach Instructions Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted. Serve immediately.INGREDIENTS:
Ingredients
1 lb lean (at least 80%) ground beef 1 cup water 2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package) 1 can (14.5 oz) Mexican Style diced tomatoes, undrained 1/4 cup finely chopped white onion 1 garlic clove, finely chopped 4 oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces 8 oz medium shell pasta (from 16-oz box) 2 cups shredded Cheddar cheese (8 oz) Chopped fresh cilantro Directions
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