This recipe was created for the pressure cooker, but I find it just as easy to make on the stove top or slow cooker. From Bob Warden's Slow Food Fast cookbook. The recipe calls for dry tortellini in the pressure cooker, but if using the stovetop, you could use refrigerated pasta.
This can be a great filling for celery, but also a tasty dip for other vegetables, chips or crackers. How about a pimiento cheese sandwich?
Recipe is from Jeanne Jones - Home Style Cooking cookbook. This is a recipe remake to lower calories and fat.
Using reduced-fat cheese, fat-free marinara, and turkey pepperoni lets you enjoy the combination while keeping the fat count in check. Recipe is from Weight Watchers - per serving (1 square): 95 Cal., 4 g total fat, 2 g. sat fat, 12 mg. Chol, 321 mg Sod, 11 g carb, 1 g. fib, 6 g. prot, 85 mg. calc. Points Plus Value : 3.
A picture tells a thousand words and the photograph of this recipe in Southern Living Magazine looks wonderful. Feel free to sub strips of red bell peppers in place of the hot chiles.
**The key to this dish is developing a nice char on the green beans. To do so, heat the oil in your skillet until it almost smokes before adding the beans. Let them sear, stirring every 20 - 30 seconds, and they'll take on color.
An unlikely pairing, but I had to post this Sunset Magazine recipe as it looked so delicious. Lamb chops could definitely be used in this dish to make it more authentically Moroccan. *Make sure you use fresh mint -- it really makes a big difference. The recipe suggests getting the pan "ripping" hot before you add the chops -- that will give them their nice brown crust.