Women Cooking Recipes

2 boneless pork chops, cubed
1 15-oz. can chopped tomatoes, undrained 2 14-1/2-oz cans chicken broth
2 T. dried minced onion
1 15-oz. can cannellini or great Northern beans, drained
8 oz. fresh spinach leaves, torn

1. In a deep saucepan, brown the pork in a little oil.

2. Add all ingredients except spinach; bring to a boil.

3. Lower heat and simmer for 15 minutes. Read more!

3/4 lb. skinless boneless chicken thighs, trimmed of all visible fat, cut into 314-inch pieces
2 (14-1/2 oz.) cans diced tomatoes with roasted garlic and onion
1 (15-1/2 oz.) can chili beans with seasoning
2 large green or yellow bell peppers, seeded and cut into 3/4-inch pieces 1 chipotle en adobo, chopped, plus 1 tsp. adobo sauce

1. Spray nonstick Dutch oven or large saucepan with nonstick spray (preferably olive-oil spray) and set over medium-high heat. Add the chicken and cook until browned on all sides, about 6 minutes. Stir in the tomatoes, chili beans, bell peppers, chipotle, and the adobo sauce.
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1/2 lb. boneless pork loin (or two boneless pork chops), cut into 1/2inch cubes
1 tsp. oil
1 cup thinly sliced carrots 1 cup sliced potatoes
1 envelope dry onion soup mix 2 T. sugar
Black pepper, to taste 4 cups water
1 can (28 oz.) tomatoes, crushed 1/4 tsp. oregano leaves, crushed
Dash red pepper sauce

1.Heat oil in Dutch oven and brown pork, stirring occasionally.
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1 (26 oz.) jar fat-free marinara sauce
1/2 cup dry vermouth
1 (16 oz.) pkg. frozen mixed vegetables, thawed
1/2 lb. medium shrimp, peeled and deveined
1 lb. boneless cod fillets, cut into 1inch cubes
1 tsp. freshly ground pepper

1. Combine the marinara sauce and vermouth in a large pot and bring to a boil.

2. Add the mixed vegetables, shrimp, and cod.
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2 tsp. canola oil
1 large onion, chopped
3 garlic cloves, minced
5 cups low-sodium chicken broth
1 (14 oz.) can stewed tomatoes
1/2 cup long-grain white rice
3/4 lb. lean ground beef (10 percent or less fat)
1/4 cup seasoned dry breadcrumbs
1/4 cup shredded reduced-fat cheddar cheese
1 egg, lightly beaten
1 jalapeno pepper, seeded and finely chopped Read more!

1 can (49-1/2 oz.) reduced-sodium chicken broth
2/3 cup water
1-1/3 lb. (4 medium) potatoes, cut into 3/4-inch cubes
3/4 lb. boneless skinless chicken breasts, cut into 3/4-inch cubes
1 large carrot, sliced
1 large stalk celery, sliced
1-1/2 cups diced tomatoes
1 cup sliced mushrooms
3 green onions, sliced
2 T. chopped fresh parsley
1 tsp. dried thyme leaves, crushed Read more!