10 meals using Fire Roasted Diced Tomatoes

I bought a bunch of cans of diced tomatoes a while back for a great deal at Grocery Outlet.  I did not realize - until I went to use a can that they were the “fire roasted” kind…  so much for a good deal…   Not wanting them to go to waste, I decided to look up some recipes for using these cans up.  So this edition of 10 on Tuesday is meals that use fire roasted diced tomatoes.  Warning: these are spicy meals!!!

Recipes from Hunts.com

Fiery Tomato Mac and Cheese

Ingredients

• No-Stick Cooking Spray
• 1 pkg (16 oz each) dry elbow macaroni, uncooked
• 2 cans (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
• 1 cup packed fresh sweet basil, chopped
• 1/2 cup unsalted butter (1/2 cup = 1 stick)
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 5 cups whole milk
• 4 cups shredded sharp Cheddar cheese
• 1-1/2 cups Italian-style bread crumbs
• 1 cup grated Parmesan or Romano cheese
• 4 tablespoons unsalted butter, melted
• Basil leaves for garnish, optional

Directions

1. Prepare Mac and Cheese: Preheat oven to 400°F; spray 15x10-inch (4-quart) casserole dish with cooking spray. Cook macaroni according to package directions. Drain and place in large bowl. Add undrained tomatoes and basil. Stir to combine; set aside.
2. For sauce, melt 1/2 cup butter in saucepan over medium heat. Whisk in flour; continue whisking over medium heat 5 to 6 minutes or until flour mixture (roux) is browned. Add salt; gradually whisk in milk until combined. Constantly whisk sauce 10 to 12 minutes or until it thickens and begins to simmer.
3. Remove from heat; add Cheddar cheese. Gently mix until completely melted. Pour cheese sauce over macaroni mixture; stir to combine. Pour into prepared dish.
4. Prepare Topping: Combine bread crumbs, Parmesan cheese and 4 tablespoons butter. Spoon evenly over top of macaroni mixture. Bake 15 to 20 minutes or until top is golden brown. Garnish with basil leaves, if desired.

Cook's Tip

If a large rectangular casserole dish is not available, divide the macaroni mixture and crumb topping between 2 smaller baking dishes, such as an 8x8-inch and a 13x9-inch baking dish

  Buffalo Chicken Chili
Enjoy the flavor of Buffalo chicken recreated in this hearty black bean chili

Ingredients

• No-Stick Cooking Spray
• 1-1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 1-1/2 cups sliced celery
• 1 can (15 oz each)  Black Beans, drained, rinsed
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
• 1 can (8 oz each) Tomato Sauce
• 2 tablespoons red pepper sauce
• 1/3 cup crumbled blue cheese

Directions

1. Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
2. Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce, if desired.

 Black Bean Chili with Pasta
A vegetarian black bean chili made with fire-roasted tomatoes combined with pasta for extra heartiness
Ingredients

• 12 ounces dry whole grain penne pasta, uncooked
• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped red onion
• 1/4 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1 tablespoon finely chopped jalapeno pepper
• 1/2 teaspoon minced garlic
• 1 can (15 oz each) Black Beans, drained, rinsed
• 1 can (15 oz each) Tomato Sauce
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Directions

1. Prepare pasta according to package directions. Drain and set aside.
2. Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook 8 to 10 minutes or until onion is lightly browned, stirring several times.
3. Add celery, bell pepper, jalapeno pepper and garlic to saucepan; cook 3 minutes or until vegetables are tender. Add beans, tomato sauce, undrained tomatoes, cilantro, cumin, salt and pepper; simmer 20 minutes to blend flavors.
4. Add reserved pasta to chili; stir to combine.

Cook's Tip

Leftover pasta works great in this recipe.
 Classic Spaghetti and Meatballs

Ingredients

• 12 ounces dry spaghetti, uncooked
• 1 pound ground round beef
• 1 egg, beaten
• 1/2 cup shredded Parmesan cheese
• 1/4 cup dry Italian-style bread crumbs
• 1 can (24 oz each) Four Cheese Pasta Sauce
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, drained

Directions

1. Preheat oven to 400°F. Cook spaghetti according to package directions, omitting salt.
2. Meanwhile, combine ground beef, egg, cheese and bread crumbs in bowl. Divide meat mixture into 14 portions and roll each into a 2-inch ball. Place in shallow baking pan. Bake 10 to 15 minutes or until done (165°F).
3. Place pasta sauce and drained tomatoes in large saucepan; simmer over medium heat 5 minutes or until hot.
4. Add hot spaghetti and cooked meatballs to sauce. Toss to coat.

 Fettuccine with Tomatoes and Garlic
A light, fire-roasted tomato and garlic sauce tossed with al dente fettuccine - delicious served hot or at room temperature

Ingredients

• 8 ounces dry fettuccine pasta, uncooked
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
• 1/4 cup thinly sliced fresh basil
• 1/8 teaspoon crushed red pepper flakes
• 1/3 cup shredded Parmesan cheese

Directions

1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; cook and stir 1 to 2 minutes or until fragrant. Add undrained tomatoes; bring to a boil. Reduce heat to medium; simmer 5 to 7 minutes or until sauce thickens slightly.
3. Add tomato mixture, basil and red pepper flakes to pasta; toss together. Sprinkle with cheese just before serving.

 Fire-Roasted Tomato Quesadillas
Crisp quesadillas filled with fire-roasted tomatoes, corn, black beans and Chihuahua cheese, accented with fresh lime juice and cilantro

Ingredients

• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, drained
• 2/3 cup frozen whole kernel corn, thawed
• 2/3 cup drained, rinsed Black Beans
• 1/3 cup chopped white onion
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1 teaspoon lime juice
• 2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz)
• 6 flour tortillas (8 inch)
• Lime wedges and sour cream, optional

Directions

1. Make 'salsa': place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.
2. Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside.
3. Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.
4. Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired.

Cook's Tip

Monterey Jack cheese may be substituted for Chihuahua cheese, a Mexican melting cheese.

  Italian Meatball Soup
A quick version of Italian Wedding Soup using on-hand ingredients

Ingredients

• 18 (1 oz each) frozen cooked Italian meatballs (from 28-oz pkg)
• 3 cups lower sodium beef broth
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
• 2 cups frozen bell pepper and onion strips (from 16-oz pkg)
• 1 teaspoon dried basil
• 1 cup frozen loose cut leaf spinach
• 1/4 cup grated Parmesan cheese

Directions

1. Combine all ingredients, except spinach and cheese, in large saucepan or Dutch oven. Cook over medium-high heat until boiling. Cover; reduce heat and simmer 15 minutes or until meatballs are hot.
2. Stir spinach into soup; cook 3 minutes or until tender. Sprinkle individual servings with cheese.

Roasted Tomato Tortilla Soup

A classic Mexican soup jazzed up by the addition of fire roasted tomatoes

Ingredients

• 1 tablespoon Canola Oil
• 1 cup frozen whole kernel corn
• 1 cup chopped red onion
• 1/2 cup chopped celery
• 2 teaspoons minced jalapeno pepper
• 1 tablespoon minced garlic
• 3-1/2 cups reduced-sodium chicken broth
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, drained
• 1-1/2 cups shredded cooked chicken breast
• 1/2 cup diced queso fresco cheese or monterey jack cheese
• 3/4 cup sour cream
• 2 ounces white tortilla chips, coarsely broken (2 oz = 15 chips)
• 3 tablespoons chopped fresh cilantro

Directions

1. Heat medium saucepan over medium-high heat; add oil, corn, onion, celery and jalapeno. Cook and stir 3 to 5 minutes or until vegetables are tender. Add garlic; cook 1 minute or until aromatic.
2. Add broth, drained tomatoes and chicken. Cook, uncovered, over medium heat 10 to 12 minutes or until hot and flavors have blended.
3. Divide cheese equally between each soup bowl. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.

Cook's Tip

Queso fresco cheese may be found in most Latino markets or in the supermarket's ethnic/gourmet cheese section. Monterey Jack cheese may be substituted. For a restaurant-style presentation, make fried tortilla strips by cutting five (8-inch) flour or corn tortillas in quarters and then into 1/8-inch wide strips. Heat 3 cups canola oil in heavy-bottomed skillet 10 to 15 minutes or until oil reaches 350°F. Cook strips 2 to 3 minutes or until lightly browned and crisp; drain on paper towels. Season with salt if desired. Store leftover strips in an airtight container up to one week.

Southwest Beef Patties with Black Bean Salsa

Seasoned beef patties are topped with a colorful salsa made with fire roasted tomatoes, black beans and avocado

Ingredients

• 1-1/2 pounds lean ground beef (93% lean)
• 1/2 teaspoon salt
• 2 teaspoons chili powder, divided
• 2 teaspoons ground cumin, divided
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
• PAM® Original No-Stick Cooking Spray
• 1 can (15 oz each)  Black Beans, drained, rinsed
• 1 avocado, pitted, peeled, diced
• 2 tablespoons lime juice

Directions

1. Gently mix beef with salt and 1 teaspoon each chili powder and cumin and 3 tablespoons liquid from tomatoes in medium bowl. Shape into 6 patties, 1/2 inch thick. Spray 12-inch nonstick skillet with cooking spray. Cook patties over medium heat 4 minutes or until browned. Turn; reduce heat to medium-low. Cover skillet; cook 5 to 8 minutes or until cooked through (160°F).
2. Meanwhile, gently stir together remaining undrained tomatoes, black beans, avocado, remaining 1 teaspoon each chili powder and cumin and lime juice in medium bowl to make salsa.
3. Serve salsa over patties.

 Corn with Herbed Tomatoes and Mushrooms

A hearty, colorful side dish with grilled corn, smoky diced tomatoes, crisp bacon, baby portobello mushrooms and fresh herbs - easy enough for a weeknight but special enough for company

Ingredients

• 2 cups frozen whole kernel corn
• 3 slices bacon, cut into thin crosswise strips
• 2 cups baby portobello mushrooms, cut into quarters
• 1 tablespoon minced shallots
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, drained
• 1/4 cup thinly sliced fresh basil
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Directions

1. Heat large nonstick skillet over medium-high heat until hot. Add corn; cook and stir 3 to 5 minutes or until corn is lightly browned. Remove from skillet; set aside.Place bacon in skillet.
2.  Cook 3 to 5 minutes or until crisp and brown, stirring often. Remove bacon; set aside. Add mushrooms and shallots to skillet; cook and stir 5 minutes or until shallots are transulcent.
3. Add drained tomatoes; cook 5 to 7 minutes more or until mushrooms soften, stirring occasionally. Stir in corn, bacon, basil, chives, parsley, salt and pepper to skillet; cook 1 to 2 minutes more or until hot.

Well that's if for 10 on Tuesday.

Enjoy~