Shrimp and White-Bean Salad

August 10, 2009 at 3:21 pm (bacon, canned cannellini beans, grainy mustard, marjoram, medium shrimp, olive oil, pepper, Quick Dishes, Salad, salad greens, salt, stovetop, white wine vinegar)

Prep: 20 minutes
Total: 20 minutes
Serves 4

4 ounces bacon
1 pound medium shrimp
Salt and pepper
1/2 teaspoon dried marjoram
3 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 teaspoon grainy mustard
2 cans (15 ounces each) cannellini beans, drained and rinsed
8 ounces salad greens
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1. Cut bacon into 1/2-inch pieces; peel and de-vein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl.

2. In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper.

3. Add cannellini beans and salad greens to shrimp; toss with vinaigrette, as desired.

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Tuscan Salmon Hero

May 23, 2009 at 12:52 pm (baby arugula, canned cannellini beans, canned salmon, celery, dijon mustard, italian dressing, no-cook, parsley, pitted ripe olives, Quick Dishes, red onion, sandwich rolls, Sandwiches)

Serves 4.

1/3 C Italian dressing
1 T Dijon mustard
14.75 oz canned red or pink salmon
15.5 oz canned cannellini beans, drained and rinsed
1/2 C diced celery
1/4 C chopped red onion
1/4 C chopped black olives
2 T chopped parsley
4 hero rolls
Baby arugula
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Mix Italian dressing with mustard. Flake salmon in large bowl; toss with beans, celery, onion, olives, parsley and 3 T dressing mixture.

Split rolls lengthwise in half. Remove some of the bread from the top half; brush insides with remaining dressing. Evenly divide salmon mixture onto rolls; top with some baby arugula and bread tops.

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White Chicken Chili

March 29, 2009 at 1:07 pm (canned cannellini beans, canned chopped green chiles, canned great northern beans, chicken broth, garlic, ground cumin, Main Dish, monterey jack cheese, onion, oregano, red pepper (cayenne), stovetop, zucchini)

Prep Time:35 min
Start to Finish:35 min
makes:6 servings (1 1/3 cups each)

1 lb ground chicken
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups reduced-sodium chicken broth
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) cannellini beans or great northern beans, drained, rinsed
4.5 oz can chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese
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1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.

2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.

3. Remove from heat; stir in cheese until melted.

High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.

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