Spanish Bean Soup
1 chorizo link (about 1.5 oz)
2 ounces salt pork (2 slices)
3 fresh garlic cloves
1 tablespoon olive oil
2 cups frozen seasoning blend (diced onions, celery, bell peppers)
1 cup frozen diced green bell peppers
1 tablespoon paprika
1 (16-ounce) can garbanzo beans (drained)
2 cups refrigerated diced potatoes with onions
1 (14-ounce) can reduced-sodium chicken broth
1 3/4 cups water
1 (5-gram) packet sazón and azafrán seasoning
1. Preheat large saucepan on medium-high 2–3 minutes. Dice chorizo and salt pork into 1/4-inch pieces; place in saucepan. Crush garlic cloves, using garlic press, into pan. Use knife to remove garlic from bottom of press. Stir in oil, seasoning blend, peppers, and paprika. Cook 6–8 minutes, stirring occasionally, or until onions are tender.
2. Stir in remaining ingredients. Cover and bring to a boil. Boil 8–10 minutes, stirring occasionally, or until potatoes are tender. Serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 270kcal; FAT 14g; CHOL 15mg;
Pressed Cuban Sandwiches
4 teaspoons honey butter
2 (10-ounce) Deli Cuban sandwiches
1. Preheat 2-sided tabletop grill. Place honey butter in small microwave-safe bowl and microwave on high 30 seconds or until butter melts.
CALORIES (per 1/4 recipe) 360kcal; FAT 16g; CHOL 50mg;
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Utensils & Cookware
No grill? Use a large skillet to heat sandwich over medium heat. Melt butter; swirl to coat. Add sandwich, cover with smaller skillet or heat-proof plate; press down firmly for 1–2 minutes on each side.
Recipe Version soup0044