• 2 lbs. Ground beef or turkey
• 2 Eggs
• 2–3 slices Bread, cubed
• 1 large Onion, diced

• 1 can 8 oz. Dei Fratelli Tomato Sauce
• 1 tsp. Salt
• ½ tsp. Garlic
• ¼ tsp. Pepper

Preparation:
Combine all ingredients and form into a loaf. Place in a shallow baking dish or loaf pan. Bake at 375 degrees for 45 min. to 1 hr.

Serves 8

• 1 lb. Ground beef
• 1 can 14.5 oz. Corn, drained
• 1 can 14.5 oz. Dei Fratelli Chopped Mexican Tomatoes
• 1 cup Picante sauce
• 1 Tbsp Chili powder
• 1–1½ tsp. Ground cumin

• 1 16 oz. Low-fat cottage cheese
• 2 Eggs, slightly beaten
• ¼ cup Parmesan cheese, grated
• 1 tsp. Oregano
• ½ tsp. Garlic salt
• 12 Tortillas
• ¼ cup Cheddar cheese, shredded

Preparation:
Brown meat, drain. Add corn, picante sauce, Dei Fratelli Chopped Mexican Tomatoes, chili powder and cumin. Simmer, stirring frequently for 5 min. Combine cottage cheese, oregano & garlic salt.

Arrange 6 tortillas in a lightly greased 13x9x2 overlapping as necessary. Top with meat mixture. Spread cheese mixture next. Arrange tortillas next. Repeat layers until all mixtures used. Bake at 375 degrees for 30 min.

Serves 4-6

• 2 lb. Steak fillets
• 4 ribs Celery, sliced
• 2 Onions, sliced
• 1 small can Mushrooms, drained
• 1 can 28 oz. Dei Fratelli Whole Tomatoes

• ¼ cup Soy sauce
• 1 can Sliced water chestnuts, drained
• 1 can Bamboo shoots
• 1 16 oz. can Bean sprouts
• 3 Tbsp. Cornstarch

Preparation:
Cut steak into strips. Quickly sear in a small amount of oil. Add celery, onions, mushrooms & tomatoes. Cook until tender. Blend cornstarch in ¼ cup water & stir into vegetables with soy sauce, water chestnuts, bamboo shoots and bean sprouts.

Simmer for 15 minutes. Serve over fluffy cooked rice.

Serves 6

• 2 6.5 oz. cans of Tuna
• 1 med. Onion, chopped
• 1 Green pepper, chopped
• 1 clove Garlic, minced
• 1 large Eggplant, cubed
• 1 can 14.5 oz. Dei Fratelli Stewed Tomatoes
• 1 can 15 oz. Dei Fratelli Tomato Sauce

• 1 tsp. Lemon juice
• ½ tsp. Salt
• 1 8 oz. pkg. Macaroni, cooked
• 1 tsp. Sugar
• 1 tsp. Basil
• ½ tsp. Oregano
• 1 Bay leaf

Preparation:
Drain tuna. Sauté onion, pepper and garlic in small amount of oil. Cook until soft. Add remaining ingredients except macaroni. Simmer covered for 20–30 min. Stir in tuna and macaroni.

Pour into a 2 qt. casserole dish. Bake uncovered at 375 degreesfor 30 min. Sprinkle top with parmesan cheese.

Serves 6

• ¾ of 26 oz. jar Dei Fratelli Homestyle Pasta Sauce
• 1 cup Water
• 1 can (4 oz.) Sliced mushrooms, drained
• 1 pound Smoked chicken, shredded

• ² ⁄₃ cup Rice, uncooked
• ½ cup Green bell pepper, diced
• ½ cup Onion, diced
• 1 can (2.8 oz.) French fried onions, divided

• 1 lb. Ricotta cheese
• ½ lb. Mozzarella cheese
• 1 Egg, beaten
• ¼ cup Fresh parsley

• ½ cup Onion, chopped
• ¼ cup Parmesan cheese
• 1 jar 26 oz. Dei Fratelli Traditional Pasta Sauce
• 16 oz. Manicotti pasta

Preparation:
Mix ricotta cheese, mozzarella cheese, egg, parsely, onion and parmesan cheese and set aside.

Cook manicotti pasta according to package directions. Pour half of the pasta sauce in shallow baking dish. Fill manicotti with cheese mixture and arrange over sauce.

Pour remaining sauce over top of filled pasta. Bake at 375 degrees for 30–40 minutes.

Serves 6

• 4 Tbsp. Salad oil
• 2 ½ lb. Beef stew meat, cubed
• 2 cup Onions, sliced
• 2 cloves Garlic

• 4 tsp. Paprika
• 1 tsp. Salt
• 1 can 28 oz. Dei Fratelli Seasoned Diced Tomatoes
• 1 cup Water

Preparation:
In a dutch oven over medium-high heat, brown meat on all sides in hot oil. Remove meat and set aside. Reduce heat to medium and cook onions and garlic in drippings for about 5 min. Add meat, paprika, Dei Fratelli Seasoned Diced Tomatoes, water and salt.

Simmer for 2 hours or until meat is tender, stirring occasionally and adding more water if necessary. Serve over cooked noodles or spaghetti.

Serves 8

• 1 14.5oz can whole Dei Fratelli tomatoes
• 4 ¾ inch thick bone-in rib Pork chops (2 pounds total)
• 2 Tbsp Olive oil, divided
• 2 cloves Garlic, forced through a press

• 2 Tbsp Bottled capers drained
• 2 Tbsp Sweet relish
• 1 sprig Rosemary
• Salt and pepper to taste

Preparation:
Coarsely chop tomatoes in can with kitchen shears.

Pat pork dry, and then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Heat 1-tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.

Add remaining tablespoon oil to skillet and sauté garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

Serves 4

• 1 can 27 oz. Silver Fleece Sauerkraut (drained)
• 6 whole Boneless skinless chicken breasts (halved)
• ¼ tsp Pepper

• 6 slices Low fat Swiss cheese
• 1 ¾ cup Low calorie Russian dressing
• 1 ½ Tbsp Parsley, chopped (optional)

Preparation:
Place chicken in a non-stick baking pan. Sprinkle with pepper and cover chicken with sauerkraut. Pour dressing evenly over all and top with Swiss cheese. Cover with foil and bake at 325°F for about 1 hour or until fork can be inserted in chicken easily. Optional: Sprinkle with chopped parsley and serve.

Serves 6-8

• 1 can 27oz. Silver Fleece Sauerkraut (drained)
• 4 Pork chops, ½ inch thick
• 2 Tbsp Oil
• 2 medium Onions, chopped

• 1 clove Garlic, minced
• ¼ cup Caraway Seeds
• ½ cup Dry white wine or water
• 2 tsp Brown sugar

Preparation:
Trim excess fat from pork chops. Brown both sides in skillet with the oil. Remove and set aside. Sauté onions and garlic in same skillet until soft. Stir in caraway seeds, wine or water, mixing well. Add brown sugar then sauerkraut. Top with pork chops and cover. Simmer 30-35 minutes.

Serves 4.

• 1 Tbsp. Oil
• 1 whole Chicken breast (cut in two pieces)
• 1 small Onion (optional)
• 1 14.5 oz. can Dei Fratelli Fresh and Ready™ Italian Chopped Tomatoes

Preparation:
In a skillet, over medium-high heat, pour oil then add chicken pieces and sauté until browned on both sides and chicken is done. Remove and place on a plate then saute onion until it becomes transparent, about 5 minutes. Add Dei Fratelli Fresh and Ready™ Chopped Italian Tomatoes to onion mixture then add browned chicken pieces. Reduce heat and simmer for an additional 10 minutes.

Serves 2

Note: The above recipe can be served over cooked pasta of your choice or cooked rice.

• ½ lb. Ground beef or ground turkey
• ¼ tsp. Cumin (optional)
• ½ tsp. Chili powder
• 1 can 14.5 oz. Dei Fratelli Fresh and Ready™ Mexican Chopped Tomatoes

• 1 cup Rice (cooked)
• 1 ½ cups Colby cheese (or cheese of your choice), shredded
• 1 pkg. Corn or flour tortillas

Preparation:
Cook rice while assembling remaining ingredients. In a medium sized non-stick skillet, brown ground meat. Add spices, Dei Fratelli Mexican Chopped Tomatoes and precooked rice and mix well. For each enchilada tortilla, place ½ cup mixture on a tortilla and spread evenly. Place tortillas in a microwave safe dish. Top with shredded cheese, and microwave on medium-high for 3-4 minutes.

Note: Leftover cooked chicken (shredded) could be substituted for the ground beef or ground turkey.

Serves 4

• ² ⁄₃ cup Flour
• 1 tsp. Salt
• ½ tsp. Pepper
• 3 lbs. Boneless chuck roast, cubed
• 3 Tbsp. Oil
• 1 cup Onion, chopped
• 1 cup Green pepper, chopped
• 2 ribs Celery, chopped
• 1 28oz. Can Dei Fratelli Crushed Tomatoes

• 2 Tbsp. Beef bouillon granules dissolved in 1 cup water
• 2 tsp. Paprika
• 1 tsp. Worcestershire sauce
• 1 tsp. Parsley, chopped
• 2 cloves Garlic, crushed
• 1 12 oz. can Beer, optional or 1 ½ cups water

Preparation:
Combine flour, salt and pepper in a bag. Season beef cubes by shaking in the bag of flour mixture then brown beef in oil in a large skillet. Remove meat. Sauté onion, pepper and celery until soft. Stir remaining flour into vegetables. Slowly add bouillon and remaining ingredients and cook until blended. Pour all ingredients into a large casserole and bake uncovered at 325 degrees for 2 hours. Serve with rice or noodles.

Serves 8

• 1 16 oz jar Dei Fratelli Black Bean n' Corn Salsa
• 1 fully cooked white Rotisserie chicken (approx. 1-1.5 lbs.)
• 1 Tbsp Fresh cilantro or flat leaf (Italian) parsley, chopped

Preparation:
Break down whole chicken discarding skin and bones. Pull dark meat into coarse shreds. Dice breast meat into cubes. In a mixing bowl fold Dei Fratelli Black Bean n' Corn Salsa with prepared chicken (juices from salsa will be absorbed by chicken). Fold freshly chopped cilantro or parsley into mixture.

Serving Suggestions:

Mix Black Bean n' Corn Chicken Salad with 16 oz. cooked Farfalle (Bow Tie) pasta. Place on a bed of mixed greens. Serve room temperature.

OR

Serve Black Bean n' Corn Chicken Salad on a whole-wheat baguette or bread of choice.

Serves 4-6

• 2 lbs. Beef stew meat
• 4 Tbsp. Flour
• 3 Tbsp. Oil
• 3 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Thyme
• 3 Bay leaves
• 2 Green peppers
• 3 tsp. Beef bouillon
• 4 cups Water
• 10 Potatoes, chunked
• 10 Carrots, chunked
• 6 large Onions, halved
• 6 ribs Celery, chunked

• 2 tsp. Garlic powder
• 1 28 oz. can Dei Fratelli Tomato Sauce

Preparation:
Roll beef in flour. Brown the meat in the oil in a large, heavy pan. Add remaining ingredients and simmer for 1 hour.

Serves 6

• 1 fully cooked Rotisserie chicken
• 1 16 ounce jar of Dei Fratelli Black Bean and Corn Salsa

• ½ bunch Fresh cilantro or flat leaf parsley, chopped
• Salt to taste

Chipotle Roast Pork Taco Filling
Ingredients:

• 2 pounds cooked Pork shoulder, shredded and drained or 3 pounds, either roasted or slow simmered
• 1 16 ounce jar of Dei Fratelli Chipotle Salsa

• ½ bunch fresh cilantro or flat leaf parsley chopped
  
• Salt to taste

Ground Beef Taco Filling
Ingredients:

• 2 pounds 80/20 Ground beef
• 1 14.5 ounce can of Dei Fratelli Chili Ready Diced Tomatoes
• 1 14.5 ounce can of Dei Fratelli Chopped Mexican Style Diced Tomatoes
• ½ bunch fresh cilantro or flat leaf parsley chopped
• Salt to taste

• 1 jar 32oz. Silver Fleece Sauerkraut (do not drain)
• ² ⁄₃ cup White rice, uncooked
• 1 medium Onion, chopped
• 1 lb, Ground meat (beef, pork or turkey)

• 1 tsp Salt
• ¼ tsp Pepper
• 1 jar 8 oz. Dei Fratelli Tomato Sauce

Preparation:
Brown the meat. Then, layer in following order. Spread sauerkraut in bottom of 2-quart casserole dish. Sprinkle with rice then onion, meat, salt, pepper and tomato sauce. Cover and bake at 350 degrees for 45 minutes.

Serves 4-6

• 1 ¼ cup Silver Fleece Sauerkraut (drained)
• 2 Tbsp Scallions, chopped
• 1 1/3 Tbsp Parsley, chopped
• 8 slices Rye or pumpernickel bread
• 1 stick Butter, softened
• ¾ lb. Corn beef, sliced
• 4 slices Swiss cheese

Preparation:
Combine sauerkraut, scallions, and parsley in mixing bowl. Toss until mixed well. Toast bread lightly and butter. Spread dressing over bread and add corned beef, cheese, seasoned sauerkraut and top with second slice of bread. Bake until cheese melts.

Makes 4 sandwiches.

• 1 can 14.5oz. Silver Fleece Sauerkraut(drained)
• 3 Medium potatoes
• ½ cup Water

• 1 tsp Caraway seed
• 1 lb. Kielbasa, cut in serving pieces

Preparation:
Place potatoes and water in large skillet. Cover and simmer 10 to 15 minutes. Salt and pepper to taste (optional). Add sauerkraut and sprinkle with caraway seed. Arrange kielbasa on top. Cover and simmer 15 minutes.

Serves 4.

• 2 tsp Ground cumin
• 1 tsp Paprika
• 1 tsp Ground black pepper
• 4 Tbsp Olive oil
• 2 Tbsp Vegetable oil
• 4 boneless, skinless Chicken breast halves (each cut into six slices per half)
• ½ to 1 cup of Dei Fratelli Casera Salsa
• ½ cup Chicken broth
• 1 Avocado (peeled and sliced into thin strips)
• 1 Lime (cut into 8 wedges)
• 2 large cloves Garlic, minced
• 1 large Onion, peeled and cut into ¼-inch strips
• 1 Green bell pepper, cored and cut into ¼-inch strips

• 2 Red bell peppers, cored and cut into ¼-inch strips
• 8 small Flour or corn tortillas (6-inch) or leafy greens
• 2 tsp Kosher salt

Preparation:
In a large bowl, combine the salt, cumin, pepper, olive oil, garlic and the paprika. Place half the mixture in another medium-size bowl. In the large bowl, add the chicken strips and toss to coat. In the medium bowl, add the peppers and onions and toss to coat. Allow to sit at room temperature for 30 minutes. (This can be done the night before, kept in the refrigerator and removed 30 minutes before cooking.) In a large skillet over medium high heat, add the vegetable oil. When hot, add the pepper and onion mixture and stir constantly to prevent burning. Cook until slightly browned, about 3 to 5 minutes. Add the chicken broth, bring to a boil and reduce to medium low. Allow to simmer until almost all the broth is gone. Remove and place in a serving bowl. Meanwhile, heat a grill pan to medium high. Add the chicken strips and cook on each side for 2 minutes until slightly charred, opaque and cooked through. Season with additional salt if desired and place in a serving bowl.

Serves 4

• 2 lbs. Ground beef
• 1 ½ cup Onion, chopped
• 1 pkg. Taco seasoning mix
• 1 can 28 oz. Dei Fratelli Tomato Sauce
• 1 can 14.5 oz. Dei Fratelli Mexican Tomatoes & Jalapenos
• 1 large bag Corn chips, crushed
• 1 14.5 oz. can Pinto beans
• 1 14.5 oz. can Black beans
• 1 can Black olives, sliced
• 3 cups Cheddar cheese, grated

• 2 lbs. Beef stew meat
• 5 stalks Celery, chopped
• 5 Potatoes, chunked
• 3 large Onions, chunked
• 1 tsp. Beef bouillon, dissolved in 1 cup of water
• 1 14.5 oz. can Dei Fratelli Stewed Tomatoes
• 4 Carrots, chunked

• 1 tsp. Salt
• ½ tsp. Pepper
• ¼ cup Tapioca
• 2 tbsp. Vinegar
• 1 Bay leaf
• 1 can Mushrooms, drained
• 1 clove Garlic, minced

• 2 lbs. Round steak
• ¼ cup Flour
• 1 tsp. Salt
• ½ tsp. Pepper

• ½ cup Celery
• 1 medium Onion, chopped
• 1 tsp. Worcestershire sauce
• 1 14.5 oz. can Dei Fratelli Stewed Tomatoes

• 1 lb. Ground beef
• 1 large Onion, chopped
• 1 Green pepper, chopped
• 1 28 oz. can Dei Fratelli Whole Tomatoes
• 1 cup Water reserved from macaroni water

• 2 tsp. Salt
• 1 tsp. Oregano
• ¼ cup Butter
• 8 oz. Elbow macaroni

• 1 clove Garlic, minced
• 1 medium Onion, chopped
• 2 Tbsp. Oil
• 1 can 28 oz. Dei Fratelli Tomato Puree
• 1 tsp. Sweet basil
• ½ tsp. Oregano
• 1/3 cup Parmesan cheese

• 1 ½ lb. Ground beef
• 2 - 1 lb. loaves Frozen bread dough, thawed or already made pizza crust (2 pizzas)
• 1 lb. Mozzarella cheese
• ¼ tsp. Pepper
• 1 tsp. Salt

Preparation: Sauté garlic & onion in oil until soft. Add tomato puree, seasonings and parmesean cheese. Simmer 1 hr stirring occasionally. Lightly brown meat, & crumble, then add to sauce mixture. Roll out bread dough in 2 circles 1/4" thick. Place on cookie sheet, pinch edges to form rim. Brush lightly with oil. Spread tomato sauce mixture. Top with mozzarella cheese. Bake at 425ºF for 20 minutes or until done.

Serves 4-6

• 3 Tbsp. Vegetable oil
• 3/4 lb. large Shrimp, shelled and deveined
• 3 tsp. Creole seasoning
• 2 large Green peppers, seeded and chopped
• 1 large Onion, chopped

• 3 ribs Celery, thinly sliced
• 2 cloves Garlic, finely chopped
• 1 14.5 oz. can Dei Fratelli Stewed Tomatoes
• 4 1/2 cups White rice, cooked

• 1 large Onion, chopped
• 1 Green pepper, chopped
• 1 (14.5 oz.) can Dei Fratelli Seasoned Diced Tomatoes
• 2 colves Garlic, minced
• 1/2 tsp. Rosemary
• 1 tsp. Salt

• Hot pepper sauce, to taste
• 1 tsp. Paprika
• 1/2 tsp. Pepper
• 3 cups Water
• 1 cup Long grain rice, uncooked
• 1 lb. Frozen peeled shrimp

• 1-½ lb. Ground beef or turkey
• 1 cup Onion, chopped
• 8 cups Plain croutons
• 2 (16 oz.) cans corn, drained
• 1 ( 28 oz.) can Dei Fratelli Tomato Sauce
• 2 cups Mozzarella cheese, shredded
• 6 Eggs
• 2 cups Milk
• 1 Tbsp. Italian seasoning

Preparation:
Brown ground meat with onion. Season with salt and pepper to taste. Place 4 cups croutons in bottom of large baking dish. Mix the Dei Fratelli Tomato Sauce and corn with meat mixture. Spoon meat mixture evenly over croutons, then top with cheese and finally remaining 4 cups croutons. Beat eggs, slightly. Mix with milk and Italian seasoning. Pour over croutons in dish. Cover with foil and bake in a 325°F oven for 1 hour.

Serves 12.

• 1 lb. Ground Beef
• 1 medium Onion, chopped
• 1 can (15 oz.) Veg-All Original Mixed Vegetables, drained
• 1 can (14 1/2 oz.) Dei Fratelli Diced Tomatoes, drained
• 1/2 cup Ketchup
• 1/2 cup Shredded Cheddar cheese
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 1/2 cup Mashed Potatoes

Preparation:
Preheat oven to 375ºF. In medium frying pan, cook meat and onion until meat is brown; drain and transfer to large bowl. Stir in Veg-All, tomatoes, ketchup, cheese, salt, and pepper. Pour into greased 3-quart casserole. Bake for 35 to 40 minutes or until bubbly around edges. Pipe mashed potatoes over top. Bake for another 10 minutes or until potatoes are golden brown.

Serves 4

• 1 lb. Ground beef
• 4 Tbsp. Dei Fratelli Original Medium Salsa
• 4 slices Cheddar cheese

• 4 slices Monterey jack cheese
• Hot pepper sauce to taste

Preparation:
Preheat outdoor grill on high heat and lightly oil grate. Form ground beef into 4 individual patties. Grill patties over high heat for 2–4 minutes, then flip. Top cooked side of each patty with 1 tablespoon Dei Fratelli Salsa and one slice of cheddar and monterey jack cheese. Add hot sauce as desired. Grill for 2–4 more minutes.

Serves 4