Cook Without Book

Yield:  6 servings (serving size: 1 1/2 cups and 1 tablespoon cheese)                    Ingredients Cooking spray 1 pound   ground round 1 1/4 cups   chopped onion (about 1 large) 1 1/4 cups   chopped green bell pepper (about 2 small) 6  garlic cloves, minced 2  (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained and chopped 1  (15-ounce) can no-salt-added kidney beans, rinsed and drained 1  (8-ounce) can no-salt-added tomato sauce 1  (1-ounce) envelope onion soup mix 1 cup   water 3 tablespoons   chili powder 1 tablespoon   paprika 1 1/4 teaspoons   hot sauce 6 tablespoons   (1 1/2 ounces) shredded reduced-fat sharp Cheddar cheese Preparation Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain. Return mix...

Yield:  6 servings (serving size: 1 cup)                   Ingredients 3 1/2 cups   chopped seeded yellow tomato (about 1 1/2 pounds) 2 cups   chopped seeded peeled cucumber (about 1) 1 cup   chopped yellow bell pepper (about 1 medium) 1/2 cup   chopped red bell pepper 1/2 cup   chopped green bell pepper 1/2 cup   chopped red onion 2  garlic cloves, chopped 1 tablespoon   chopped fresh mint 1 tablespoon   chopped fresh cilantro 2 tablespoons   white wine vinegar 1 tablespoon   honey 2 teaspoons   extravirgin olive oil 3/4 teaspoon   salt 1/4 teaspoon   ground cumin Preparation Combine the first 7 ingredients in a blender; process until smooth. Add mint and remaining ingredients; pulse 5 times or until well combined. Cover and chill for at least 1 hour or overnight. Nutritional Information Calories per serving: 77 Calories from fat: 27%...

Summer-Garden Gazpacho Prep: 20 minutes; Chill: 30 minutes. Yield:  8 servings (serving size: 1 cup) Ingredients 4 cups   tomato juice (such as Campbell's Organic Tomato Juice) 2 cups   chopped seeded tomato 1 3/4 cups   chopped seeded unpeeled cucumber 1 cup   finely chopped yellow bell pepper 1 cup   finely chopped red bell pepper 1/2 cup   finely chopped red onion 2 tablespoons   balsamic vinegar 2 tablespoons   olive oil 2  garlic cloves, minced 1/2 teaspoon   salt 1/2 teaspoon   freshly ground black pepper 1/4 cup   chopped fresh basil Preparation 1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving. 2. Ladle the gazpacho into soup bowls; top with basil. Nutritional Information Calories per serving: 88 Fat per serving: 4g Saturated fat per serving: 1g Monounsaturated fat per serving: 3g Pol...