Summer Corn and White Bean Soup

Ingredients

• 1 tablespoon canola oil
• 1 cup sliced green onions
• 3/4 cup chopped cooked ham (about 4 ounces)
• 3 cups fresh corn kernels (about 5 ears)
• 1/2 teaspoon salt
• 2 (15-ounce) cans navy beans, rinsed and drained
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, undrained

Directions

Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Serves 6.

From Cooking Light
Submitted by Shelli

Cuban Fried Rice

Ingredients

• 1 fresh pineapple, peeled, packed in juice
• 1 Tbsp. olive oil
• 1 14.8-oz. pouch cooked long grain rice
• 12 oz. cooked ham, coarsely chopped
• 1 cup chopped or sliced sweet peppers
• 1 jalapeño pepper, sliced
• 1/2 15-oz. can black beans, rinsed and drained (3/4 cup)
• Lime Wedges

Directions

1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.

2. Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Prosciutto, Spinach and Pasta Casserole

Ingredients

• 2-2/3 cups dried bow ties, penne, or ziti (8 ounces)
• 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced
• 2 cloves garlic, minced
• 1 tablespoon butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon anise seeds, crushed
• 1-3/4 cups milk
• 1-1/2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 2 ounces prosciutto, cut into thin bite-size strips
• 1 medium tomato, seeded and chopped
  

Directions

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.

2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.

3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

4. Makes 6 servings

Nutrition Facts

• Calories 288,
• Total Fat (g) 7,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 21,
• Sodium (mg) 627,
• Carbohydrate (g) 42,
• Total Sugar (g) 6,
• Fiber (g) 3,
• Protein (g) 15,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 20,
• Calcium (DV%) 23,
• Iron (DV%) 14,
• Starch (d.e.) 2.5,
• Vegetables (d.e.) 1,
• Medium-fat Meat (d.e.) .5,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli