Southwestern Black Bean Soup

It’s as though a switch inside me flips as soon as the weather gets cooler. All I want to make — and eat — is soup. They’re easy, versatile, and yield enough for several meals. Plus, most can be pretty healthy and filling. This recipe is one of my favorites. Minus some chopping, it’s very quick and easy to make. Plus, it’s really flavorful and healthy.

I always make sure to credit where I get my recipes from, however, this one is a clipping from a newspaper and the author info was cut off. So, if it sounds familiar to you, please let me know!

 

Southwestern Black Bean Soup
Serves 10
Write a review
Save Recipe
Print
Ingredients
  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 3 cloves of garlic, minced
  4. 4 carrots, chopped
  5. 1 red pepper, chopped
  6. 1 zucchini, quartered lengthwise and thinly sliced
  7. 1/2 cup uncooked brown rice
  8. 2 14.5 oz. cans of low-sodium chicken broth (or vegetable broth)
  9. 1 8 oz. can of no-salt-added tomato sauce
  10. 1 cup of jarred salsa
  11. 2 cups of water
  12. 1 teaspoon cumin
  13. 1 teaspoon dried oregano
  14. 1/4 teaspoon ground black pepper
  15. 1 15 oz. can of black beans, rinsed and drained
  16. 1 cup of frozen corn kernels, thawed
  17. 1/4 cup fresh cilantro, minced
Instructions
  1. Heat the oil in a large soup pot or dutch oven over medium-high heat.
  2. Add the onion, garlic, carrots, and red pepper, and sauté until tender.
  3. Stir in the zucchini, rice, broth, tomato sauce, salsa, water, and seasonings.
  4. Cover, bring to a boil, and then reduce heat and simmer for 30 minutes.
  5. Stir in black beans, corn, and cilantro. Simmer for an additional 5 minutes.
  6. Serve.
Seasoned to Impress https://seasonedtoimpress.com/

 

Lighter Tuna Noodle Casserole

 Tuna noodle casserole takes me back to my childhood. It was — and still is — one of my favorite meals my grandmother makes, and eating it reminds me of Saturdays at my grandparents’ house sitting at the kitchen table with my Gram and Pop and devouring a huge plate of tuna noodle casserole for lunch (usually followed by whatever delicious homemade dessert my Gram had made that day).  The recipe is a favorite in my house, and I make it regularly, but I’ve lightened up the original recipe by using whole wheat pasta, substituting plain Greek yogurt for some of the mayo, and adding Old Bay seasoning to give it a kick of flavor. 

Lighter Tuna Noodle Casserole
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 1 pound of whole wheat pasta (I prefer farfalle or medium shells)
  2. 1 small white onion, chopped
  3. 1 green pepper, chopped
  4. 1 clove of garlic, minced
  5. 2 6 oz cans white albacore tuna in water, drained
  6. 1 tablespoon of extra virgin olive oil
  7. 2 small tomatoes, diced
  8. 1 teaspoon Old Bay
  9. 1/2 cup low-fat mayo
  10. 1 cup plain Greek yogurt
  11. 1/2 cup milk
  12. 1 tablespoon lemon juice
  13. 1 teaspoon salt
  14. 1/2 teaspoon ground black pepper
  15. 1 cup grated cheddar cheese
Instructions
  1. Preheat the oven to 375 degrees.
  2. Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain and pour pasta back into pot. Set aside.
  3. In the meantime, heat the olive oil over medium-high heat in a nonstick skillet. Add diced onion and peppers, and sauté until soft, about 5-7 minutes. Add garlic, and sauté for about 1 minute, until fragrant. Remove pan from heat.
  4. Stir into the skillet, the diced tomatoes, tuna, and Old Bay, and season with salt and pepper.
  5. In a bowl, whisk together the plain Greek yogurt, mayo, milk, lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  6. Into the large pot with the drained pasta, add the tuna and vegetable mixture and sauce. Stir gently together. Pour into a greased 9x13 inch baking dish.
  7. Cover with foil, and bake for 25 minutes.
  8. Remove foil, top with cheese and bake for an additional 5 minutes until the cheese is melted.
Seasoned to Impress https://seasonedtoimpress.com/

Pesto Tomato Pie

My tomato plants are out of control this summer, so I’m constantly trying to come up with new ways to use them. I’ve seen recipes for traditional tomato pie, but the mayo and cheese topping aren’t appealing to me. So, instead, I topped the slices of tomato with a basil pesto, cheese, and egg mixture. It might be the best thing I’ve ever made!

 

Pesto Tomato Pie
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 4-5 medium tomatoes, sliced into 1/4-inch slices
  2. 1 unbaked pie crust (store-bought or homemade), fitted to a 10-inch pie pan
  3. 2 large eggs, beaten
  4. 1 cup of mozzarella cheese, grated
  5. 1 cup of sharp cheddar cheese, grated
  6. 2 tablespoons of prepared basil pesto
  7. Kosher salt and pepper
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place tomato slices on a wire rack over a rimmed baking sheet. Sprinkle with salt, and let sit for 20-30 minutes to drain excess liquid from the tomatoes.
  3. With a fork, poke several holes in the bottom of the unbaked pie crust and then line it with parchment paper or aluminum foil.
  4. Partially fill the pie crust with pie weights or dried beans to weigh down the bottom of the crust during baking.
  5. Bake for 15 minutes, until the edges of the crust are golden. Let cool slightly, and then carefully remove the weights and paper.
  6. In a bowl, combine the eggs, cheese, and pesto. Season with salt and pepper.
  7. Gently blot the tomato slices with paper towels to remove any remaining liquid, and then place the tomato evenly in the pie crust.
  8. Spread cheese mixture over the top of the tomatoes.
  9. Bake at 375 for about 18-20 minutes.
  10. Let cool for 5-10 minutes before cutting.
Seasoned to Impress https://seasonedtoimpress.com/