LASAGNA SOUP
PREP TIME 5 MIN. – COOK TIME 30 MIN. READY IN 35 MIN. – SERVINGS 6
SLOW COOKER RECIPES
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1 tbsp canola oil 1 lb 93% lean ground beef 1 (28 oz) can whole peeled tomatoes 3 cloves garlic, minced 2 tsp Italian seasoning blend 1 (24 oz) jar Nature’s Promise® Organic Tomato Basil Pasta Sauce
SLOW COOKER PORK PAPRIKASH WITH EGG NOODLES
PREP TIME 15 MIN. – COOK TIME 10 HOURS READY IN 10 HOURS 15 MIN. – SERVINGS 8
1 onion, thinly sliced 3 tbsp sweet paprika, divided 1 (3 lb) pork shoulder ½ cup low-sodium beef broth
2 tbsp tomato paste 1 cup reduced-fat sour cream 2 tbsp chopped chives, to garnish Cooked egg noodles, to serve
STEP 1 In the bowl of a 4- to 5-qt slow cooker, toss onion with 1 tbsp paprika, salt, and pepper. Spread in an even layer. STEP 2 Trim excess fat from pork and cut into 2-inch chunks. In a medium bowl, combine remaining 2 tbsp paprika with salt and pepper. Rub all over pork. Add to slow cooker bowl. In same medium bowl, whisk together the beef broth and tomato paste. Pour over pork. STEP 3 Cover with lid and cook on low 9–10 hours, until pork is fork-tender. With slotted spoon, transfer pork to a large bowl. In a medium bowl, combine ¾ cup cooking liquid with the sour cream. Toss with the pork, garnish with the chives, and serve over egg noodles.
PER SERVING: 401 CALORIES, 26G FAT, 10G SATURATED FAT, 118MG CHOLESTEROL, 177MG SODIUM, 6G CARBOHYDRATE, 1G FIBER, 1G SUGAR, 35G PROTEIN
3 cups low-sodium chicken broth or water 8 lasagna noodles, broken into large pieces 1 cup part-skim ricotta cheese ½ cup grated Parmesan cheese 1 tbsp jarred pesto Fresh basil, to garnish (optional)
STEP 1 In a large Dutch oven, heat the oil on medium-high. Add the beef. Season with salt and pepper. Cook until browned, 5–7 min., stirring and breaking up beef with back of spoon. Meanwhile, crush the whole tomatoes with clean hands or snip into pieces with kitchen shears. STEP 2 To pot, add the garlic and Italian seasoning. Cook 30 sec., stirring constantly. Add the canned tomatoes and juice, pasta sauce, and chicken broth, using a rubber spatula to scrape any bits stuck to the bottom. Season with salt and pepper. Bring to a boil on medium-high and then reduce heat to a simmer. Let cook 15 min. STEP 3 Meanwhile, bring a medium pot of salted water to a boil on high. Cook the lasagna noodles according to package directions. Drain in a colander. In a small bowl, combine the ricotta, Parmesan, and pesto. Season with salt and pepper to taste. STEP 4 Remove lasagna soup from heat. Stir in cooked noodles. Divide among bowls and dollop with ricotta mixture to serve. Garnish with the basil, if desired.
TIP To cook the lasagna noodles in the soup, add them to soup along with 1½ cups extra broth or water. Let soup simmer 12–15 min., stirring occasionally, until noodles are tender.
PER SERVING: 470 CALORIES, 18G FAT, 6G SATURATED FAT, 70MG CHOLESTEROL, 780MG SODIUM, 47G CARBOHYDRATE, 5G FIBER, 10G SUGAR, 34G PROTEIN O
BAKED RISOTTO WITH SPINACH AND BROCCOLI
PREP TIME 5 MIN. – COOK TIME 35 MIN. READY IN 40 MIN. – SERVINGS 4
1 tbsp olive oil 1 onion, finely chopped 2 tbsp butter 1½ cups arborio rice 3 cloves garlic, minced 6½ cups low-sodium vegetable broth, divided
1 (10 oz) pkg Nature’s Promise® Organic Broccoli Florets 1 (5 oz) bag baby spinach 1 (4 oz) log goat cheese, crumbled ¼ cup grated Parmesan cheese
STEP 1 Position rack in center of oven. Preheat oven to 400°F. STEP 2 Heat the oil in a large oven-safe heavy-duty pot or Dutch oven on medium-high. Add the onion and sauté 5–6 min., until onion is softened. Add the butter, stirring until melted. Stir in the rice, cooking 2–3 min., until rice is toasted. Add the garlic and cook 30 sec., stirring constantly. STEP 3 Add 1 cup broth and stir until absorbed, about 1 min. Add remaining 5½ cups broth, bring to a boil, and cover with lid. Transfer pot to oven and bake 20–25 min., until broth is absorbed and rice is tender. STEP 4 When risotto is almost done, microwave the broccoli according to package directions. Let cool slightly, then roughly chop into pieces. Once rice is done, remove from oven. To pot, add the spinach and cheese, stirring until spinach is wilted and goat cheese is melted. Season with salt and pepper to taste. Stir in broccoli and Parmesan cheese. Serve immediately.
PER SERVING: 501 CALORIES, 19G FAT, 9G SATURATED FAT, 33MG CHOLESTEROL, 529MG SODIUM, 68G CARBOHYDRATE, 7G FIBER, 5G SUGAR, 16G PROTEIN
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