Southwestern Three-Bean & Barley Soup
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 1 large stalk celery, diced
- 1 large carrot, diced
- 9 cups water
- 4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
- ½ cup pearl barley
- ⅓ cup dried black beans
- ⅓ cup dried great northern beans
- ⅓ cup dried kidney beans1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano.
- Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired). Season with salt.
- Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.
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Zucchini Lasagna Roll-Ups
- 2 15-oz. containers ricotta
- 3/4 cup freshly grated Parmesan, divided
- 2 large eggs
- 1 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 1 cup marinara
- 5 large zucchini, sliced 1/8" thick
- 1 cup grated mozzarella
- Preheat oven to 400°. Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, egg and garlic powder and season with salt and pepper.
- Spread a thin layer of marinara onto the bottom of a 9"-x-13” baking dish.
- On each slice of zucchini, spoon a thin layer of sauce, then top with a thicker layer of ricotta mixture and sprinkle with mozzarella.
- Roll up and place in baking dish.
- Sprinkle with remaining 1/4 cup Parmesan.
- Bake until zucchini is tender and cheese is melted, 30 minutes.
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Clean Eating Spinach and Artichoke Quinoa Casserole
- 1 1/2 cups quinoa, uncooked
- 2 1/2 cups water
- 1 large onion, thinly sliced
- 4 large garlic cloves, minced
- 1 tbsp olive oil, extra virgin Coupons
- 2 cups any milk (I used unsweetened almond milk)
- 1 tbsp cornstarch
- 2 cups artichoke hearts, coarsely chopped*
- 11 oz package (4 large handfuls) spinach
- 1/2 cup (1 oz) Parmesan cheese, shredded
- 3/4 cup (3 oz) white cheddar (mozzarella) cheese, shredded & divided
- 1/2 tsp + a pinch salt
- 1/2 tsp ground black pepper
- Cooking spray (I use Misto)
- In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
- Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
- Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
- Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.
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