CHICKEN GARDEN CASSEROLE

CHICKEN GARDEN CASSEROLE

1 can (8-1/4 oz.) DEL MONTE® Sliced Carrots, drained
1 can (8 oz.) DEL MONTE Cut Green Beans, drained
1 cup diced, cooked chicken
1 can (10-3/4 oz.) condensed 98% fat free cream of chicken soup
1/2 cup low-fat milk
1 cup cooked rice
1/3 cup soft bread crumbs


1. Combine carrots, green beans, chicken, soup, milk and rice.
2. Spoon into 1-1/2-quart casserole.
3. Bake at 350 F, 20 minutes. Top with bread crumbs and bake 5 minutes longer

BBQ BABY BACK RIBS

BBQ BABY BACK RIBS

1 can (8 oz.) DEL MONTE® Tomato Sauce
1/2 cup DEL MONTE® Tomato Ketchup
1/3 cup firmly packed brown sugar
3 Tbsp. steak sauce
1 Tbsp. cider vinegar
1 medium clove garlic, minced
1/2 tsp. hot pepper sauce
4 lb. beef back ribs or pork spareribs


1. Combine all ingredients except ribs.
2. Grill ribs over medium-low coals 30 to 35 minutes. Baste generously with sauce and continue grilling and basting with sauce 10 to 15 minutes longer or until cooked. Serve with remaining sauce.

BLACK BEAN GARNACHAS

BLACK BEAN GARNACHAS

1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Garlic & Onion
1 can (15 oz.) black or pinto beans, drained
2 cloves garlic, minced
1 to 2 tsp. minced jalapeño chile (optional)
1/2 tsp. ground cumin
1 cup cubed grilled chicken or turkey
4 flour tortillas
1/2 cup shredded sharp Cheddar cheese


1. Combine undrained tomatoes, beans, garlic, jalapeño and cumin in skillet. Add cooked chicken. Cook 5 minutes.
2. Arrange tortillas in a single layer on grill over medium coals.
3. Spread about 3/4 cup chicken mixture over tortilla. Top with cheese. Repeat with remaining ingredients.
4. Cook about 3 minutes or until bottom of tortilla browns and cheese melts. Serve with additional salsa, if desired. Garnish with shredded lettuce and diced avocado, if desired.



# Prepare chicken mixture as directed above. Place a tortilla in dry skillet over medium heat. Spread with about 3/4 cup chicken mixture; top with 2 tablespoons
# cheese. Cover and cook about 3 minutes or until bottom of tortilla browns and cheese melts

ACAPULCO GRILLED SHRIMP

ACAPULCO GRILLED SHRIMP

1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Green Pepper & Onion
1 orange, peeled and chopped
1/4 cup chopped cilantro or parsley
2 tsp. olive oil
1 to 2 tsp. minced jalapeño chile*
1 small clove garlic, crushed
1 lb. medium shrimp, peeled and deveined


1. Combine undrained tomatoes, orange, cilantro, oil, jalapeno and garlic in medium bowl. Season to taste with salt and pepper, if desired.
2. Thread shrimp on skewers; season with salt and pepper, if desired.
3. Brush grill with oil. Cook over hot coals about 3 minutes per side or until shrimp just turn opaque pink.
4. Serve with tomato mixture. Serve over rice, if desired.



# A dash (to taste) of cayenne pepper or hot pepper sauce may be used instead of jalapeno chile.

SIMPLE PEACH SORBET

SIMPLE PEACH SORBET
2 cans (15 oz. each) DEL MONTE® Lite® Sliced Yellow Cling Peaches
1 tsp. vanilla extract


1. Place one unopened can of sliced peaches in freezer until solid (about 24 hours).
2. Submerge unopened frozen can in very hot tap water for 1 minute. Open and pour any thawed syrup into food processor bowl. Remove fruit from can; carefully cut into 8 chunks.
3. Place into food processor with vanilla (blender or mini-processors not recommended). Process until smooth, scraping blade as needed.
4. Serve immediately or freeze until ready to serve. Garnish with remaining can of unfrozen peach slices and fresh mint, if desired.



Per Serving (4): Calories 107 (0% from fat); Protein 0 gm; Carbohydrate 8 gm; Total Fat 0 gm (Saturated Fat 0 gm); Cholesterol 0 mg; Sodium 18 mg; Dietary Fiber 0.5 gm.

GARLIC BEEF STIR-FRY

GARLIC BEEF STIR-FRY

1 cup red or yellow sweet pepper strips
3 cloves garlic, minced
1 Tbsp. oil
12 oz. boneless beef sirloin steak, cut into thin bite-size strips*
1 can (14-1/2 oz.) DEL MONTE® Cut Green Beans, drained
1/4 cup stir-fry sauce


1. Cook and stir pepper strips and garlic in hot oil in large skillet 2 to 3 minutes or until tender. Remove from skillet.
2. Add beef; cook and stir 2 to 3 minutes or until done as desired. Add pepper mixture, beans and stir-fry sauce; heat through. Serve over hot cooked rice, if desired.



# Substitue chicken breast strips for beef. Or, try other Del Monte vegetables such as French Style Green Beans for the Cut Green Beans.

CHICKEN AND PEACHES PICANTE

CHICKEN AND PEACHES PICANTE

1 can (15 oz.) DEL MONTE® Lite Sliced Yellow Cling Peaches
4 skinless, boneless chicken breast halves
1 Tbsp. olive oil
1/2 cup diced red sweet pepper
1/2 cup thick and chunky salsa
1 Tbsp. frozen orange juice concentrate
2 Tbsp. chopped fresh cilantro or parsley


1. Drain peaches, reserving liquid; set aside. Season chicken with salt and pepper, if desired.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 9 to 10 minutes, turning once, until no longer pink in center. Remove to platter.
3. Add red pepper to skillet; reduce heat and cook and stir 2 minutes until tender-crisp.
4. Add reserved peach liquid, salsa and orange juice concentrate. Bring to boil, scraping up browned bits from pan. Add peaches and cilantro; cook and stir 3 minutes until hot.
5. Spoon sauce and peaches over chicken and serve.



# Watching your carbs? Try new Del Monte Carb Clever Peaches in place of Lite Peaches. Also, use a bit of grated orange peel in place of orange juice concentrate. Serve with mashed cauliflower in place of rice.


# Try Del Monte Sliced Pears in place of peaches.


Per Serving (4): Calories 286 (21% from fat); Protein 40 gm; Carbohydrate 8 gm; Fat 6 gm (Sat. fat 1 gm); Cholesterol 99 mg; Sodium 191 mg; Fiber 1 gm.

FIESTA CHICKEN AND RICE

FIESTA CHICKEN AND RICE

4 skinless, boneless chicken breast halves
1 Tbsp. oil
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Mild Green Chilies
1 can (15-1/4 oz.) DEL MONTE Whole Kernel Corn, drained
1/2 tsp. ground cumin
1-1/2 cups instant white rice


1. Cook chicken in hot oil in large skillet until no pink remains, turning once (about 10 minutes).
2. Stir in undrained tomatoes, corn, cumin and 1 cup water. Bring to boil.
3. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Stir before serving. Garnish with fresh cilantro, if desired.



# Substitue 12 oz. sliced smoked sausage in place of chicken. Or, try other Del Monte Vegetables such as Fiesta Corn®

SALMON WITH MEDITERRANEAN VEGETABLE MEDLEY

SALMON WITH MEDITERRANEAN VEGETABLE MEDLEY

6 oz. dried fettuccini or linguini, cooked and drained
1 medium yellow summer squash, thinly sliced
1 Tbsp. olive oil
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Garlic & Onion
1 can (14-1/2 oz.) DEL MONTE Cut Green Italian Beans, drained
1/4 cup pitted ripe olives, halved
4 (4 oz. each) skinless salmon fillets,* 3/4 inch thick
Freshly ground pepper


1. Cook pasta according to package directions; drain.
2. Preheat broiler. Cook and stir squash in hot oil in large skillet 2 minutes. Add undrained tomatoes, beans and olives; bring to boil. Reduce heat; simmer, uncovered, 5 minutes or until thickened slightly.
3. Meanwhile, season salmon with pepper. Place salmon on greased unheated rack of broiler pan. Broil 4 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
4. Divide pasta among 4 plates. Top with salmon and vegetable mixture.