Beruflich Dokumente
Kultur Dokumente
6 ounces hot turkey Italian sausage 2 cups chopped onion 1 cup chopped green bell pepper 8 garlic cloves, minced 1 pound ground sirloin 1 jalapeo pepper, chopped 2 tablespoons chili powder 2 tablespoons brown sugar 1 tablespoon ground cumin 3 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 2 bay leaves 1 1/4 cups Merlot or other fruity red wine 2 (28-ounce) cans no-salt-added whole tomatoes, undrained and
coarsely chopped
2 (15-ounce) cans no-salt-added kidney beans, drained 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeo) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
15 (6-inch) corn tortillas, cut into 1-inch strips 1 cup shredded queso blanco (about 4 ounces)
Preparation
Preheat oven to 450. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saut 5 minutes or until lightly browned. Add garlic; saut 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside. Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.
1/4 cup chopped fresh cilantro 1/2 cup firm-ripe diced peeled avocado Cilantro sprigs (optional)
Preparation
1. Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeo; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. 2. Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.
Preparation
1. Peel and segment grapefruit; reserve 3 TBSP juice in a large bowl. Mince 2 rings onion. Add to grapefruit juice, with lemon juice, yogurt, oil, salt, and pepper. Whisk until well mixed. 2. Toss in kale. Top with remaining onion, grapefruit, and hazelnuts.
1 ounce lean sliced ham 1 small pear, thinly sliced 1 1- ounce slice Swiss cheese
Preparation
1. Combine yogurt and dill in a small bowl, stirring until blended. 2. Spread yogurt mixture on bread slices. Top 1 bread slice with ham, half of pear slices, cheese, and remaining bread slice. Serve with remaining pear slices on the side.
1 ripe banana 1 cup unsweetened almond milk 1 tablespoon almond butter 1/2 teaspoon ground cardamom 1 tablespoon honey 2 ice cubes
Preparation
In a medium bowl, gently toss all ingredients to combine.