• 1 lb Ground beef
• 1 Package taco spices and seasoning mix
• 2 (16 oz) jars Dei Fratelli Black Bean n' Corn Salsa Medium
• 1 Cup Dei Fratelli Stewed Tomatoes with juice, coarsely chopped
• 12 Flour tortillas

• 2 Cups Shredded Mexican style cheese
• Non stick spray
• Toppings: The extra Dei Fratelli Black Bean n' Corn Salsa Medium, sour cream, shredded lettuce cilantro, chopped green onions, black olives

Preparation:

Place ground beef in a large deep sauté pan. Cook over medium high heat until brown. Drain fat. Add taco spice and seasoning mix, the jar of black bean n' corn salsa and stewed tomatoes, stir to combine and bring to a boil cover with lid. Reduce heat and simmer for 15 minutes.

Preheat oven to 375 degrees. Prepare an 8x8 baking dish by spraying with non-stick spray. Place three tortillas to fit the bottom of the dish. Spread 1/4 of the meat sauce on top. Spread 1/4 cheese on top. Repeat these steps until you have four layers. Bake 30 minutes. Cool 10 minutes before slicing. Top with extra salsa and sour cream.

Servings: 4-6

• 1 (15 oz) can Dei Fratelli Tomato Sauce
• 1 (14.5 oz) can Dei Fratelli Diced Tomatoes
• 1 lb Ground beef
• 1/2 Cup Onion, chopped

• 1/2 - 1 Cup Celery, chopped
• 1/2 - 1 tsp Salt (may need more after mixed with rigatoni)
• 1/4 tsp Pepper
• 1/2 tsp Garlic powder

Preparation:
Brown ground beef, chopped onion, and chopped celery in 4 quart pot, then add remaining ingredients. Simmer for at least 20 minutes. While sauce is simmering, prepare 1 lb rigatoni according to package directions. Drain pasta then toss with sauce. Allow to "rest" for at least 15 minutes, stirring occasionally. (The longer it sits, the better it "gits"!)

• 1 (14.5 oz) can Dei Fratelli Seasoned Diced Tomatoes, undrained
• 1 lb Ground beef
• 2 Cups Water
• 1 Green pepper, cut into 1/4-inch slices

• 1 Onion, thinly sliced
• 1 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 1/2 Cups Instant rice, uncooked

Preparation:
In a large skillet, brown beef; drain. Set beef aside and keep warm.

In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the stove and heat through.

• 1 (28 oz) can Dei Fratelli Tomato Sauce
• 1 1/2 lb Ground beef or turkey
• 1 Cup Onion, chopped
• 8 Cups Plain croutons
• 2 (16 oz) cans Corn, drained
• 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 (28 oz) can Dei Fratelli Tomato Puree
• 1 clove Garlic, minced
• 1 medium Onion, chopped
• 2 Tbsp Oil
• 1 tsp Sweet basil
• 1/2 tsp Oregano
• 1/3 Cup Parmesan cheese

• 1 1/2 lb Ground beef
• 2 - 1 lb loaves Frozen bread dough, thawed or already made pizza crust (2 pizzas)
• 1 lb Mozzarella cheese
• 1/4 tsp Pepper
• 1 tsp Salt

Preparation: Sauté garlic & onion in oil until soft. Add tomato puree, seasonings and parmesan 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

• 1 (28 oz) can Dei Fratelli Crushed Tomatoes
• 2/3 Cup Flour
• 1 tsp Salt
• 1/2 tsp Pepper
• 3 lbs Boneless chuck roast, cubed
• 3 Tbsp Oil
• 1 Cup Onion, chopped
• 1 Cup Green pepper, chopped
• 2 ribs Celery, chopped

• 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 1/2 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 (14 1/2 oz) can Dei Fratelli Petite Diced Tomatoes, drained
• 1 lb Ground beef
• 1 medium Onion, chopped
• 1 (15 oz) can Mixed vegetables, drained
• 1/2 Cup Ketchup
• 1/2 Cup cheddar cheese, shredded
• 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 (28 oz) can Dei Fratelli Whole Tomatoes
• 2 lb Steak fillets
• 4 ribs Celery, sliced
• 2 Onions, sliced
• 1 small can Mushrooms, drained

• 1/4 Cup Soy sauce
• 1 can water chestnuts, sliced and 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 & 1/4 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

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

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 (15.5 oz) can Dei Fratelli Tomato Sauce
• 4-5 lbs Pork loin or beef brisket, pre-cooked
• 2 Cups Ketchup
• 1 1/4 Cups Brown sugar
• 1 1/4 Cups Red wine vinegar
• 1/2 Cup Molasses
• 4 tsp Hickory-flavored liquid smoke
• 2 Tbsp Butter
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 tsp Chili powder
• 1 tsp Paprika
• 1/4 tsp Ground cinnamon
• 1/2 tsp Cayenne pepper
• 1 tsp Salt
• 1 tsp Black pepper, coarsely ground

Preparation:
In a large saucepan over medium heat, mix together the ketchup, Dei Fratelli Tomato Sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, cinnamon, cayenne, salt and pepper. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Add pre-cooked meat, return to simmer and serve.

Serves 6-8

• 1 (32 oz) jar Silver Fleece Sauerkraut (do not drain)
• 1 (8 oz) jar Dei Fratelli Tomato Sauce
• 2/3 Cup White rice, uncooked
• 1 medium Onion, chopped
• 1 lb Ground meat (beef, pork or turkey)

• 1 tsp Salt
• 1/4 tsp Pepper

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 (14.5 oz) can Dei Fratelli Stewed Tomatoes
• 2 lbs Round steak
• 1/4 Cup Flour
• 1 tsp Salt
• 1/2 tsp Pepper

• 1/2 Cup Celery
• 1 medium Onion, chopped
• 1 tsp Worcestershire sauce

• 1 (8 oz) can Dei Fratelli Tomato Sauce
• 2 lbs Ground beef or turkey
• 2 Eggs
• 2–3 Bread, sliced and cubed
• 1 large Onion, diced

• 1 tsp Salt
• 1/2 tsp Garlic
• 1/4 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 minutes to 1 hour

Serves 8

• 1 (14.5 oz) Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
• 1/2 lb Ground beef or ground turkey
• 1/4 tsp Cumin (optional)
• 1/2 tsp Chili powder

• 1 Cup Rice, cooked
• 1 1/2 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, chopped tomatoes and jalapenos and precooked rice and mix well. For each enchilada tortilla, place 1/2 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

• 1 (28 oz) Dei Fratelli Seasoned Diced Tomatoes
• 4 Tbsp Salad oil
• 2 1/2 lb Beef stew meat, cubed
• 2 Cup Onions, sliced
• 2 cloves Garlic

• 4 tsp Paprika
• 1 tsp Salt
• 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 minutes Add meat, paprika, 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 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
• 1 Cup Dei Fratelli Original Medium Salsa
• 1 lb Ground beef
• 1 (14.5 oz) can Corn, drained
• 1 Tbsp Chili powder
• 1 1/2 tsp Ground cumin

• 1 (16 oz) Low-fat cottage cheese
• 2 Eggs, slightly beaten
• 1/4 Cup Parmesan cheese, grated
• 1 tsp Oregano
• 1/2 tsp Garlic salt
• 12 Tortillas
• 1/4 Cup Cheddar cheese, shredded

Preparation:
Brown meat, drain. Add corn, medium salsa, chopped tomatoes and jalapenos, chili powder and cumin. Simmer, stirring frequently for 5 minutes 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 minutes

Serves 4-6

• 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
• 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
• 4 Carrots, chunked

• 1 tsp Salt
• 1/2 tsp Pepper
• 1/4 Cup Tapioca
• 2 Tbsp Vinegar
• 1 Bay leaf
• 1 can Mushrooms, drained
• 1 clove Garlic, minced

• 1 (14.5 oz) can Silver Fleece Sauerkraut (drained)
• 3 medium Potatoes
• 1/2 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.

• 4 Tbsp Dei Fratelli Original Salsa Medium
• 1 lb Ground beef
• 4 Cheddar cheese, sliced

• 4 Monterey jack cheese, sliced
• 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 Original Salsa Medium and one slice of cheddar and monterey jack cheese. Add hot sauce as desired. Grill for 2–4 more minutes.

Serves 4

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

• 2 tsp Salt
• 1 tsp Oregano
• 1/4 Cup Butter
• 8 oz Elbow macaroni

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

• 1/2 bunch Fresh cilantro or flat leaf parsley, chopped
• Salt to taste

Chipotle Roast Pork Taco Filling
Ingredients:

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

• 1/2 bunch fresh Cilantro or flat leaf parsley, chopped
  
• Salt to taste

Ground Beef Taco Filling
Ingredients:

• 1 (14.5 ounce) can Dei Fratelli Chopped Mexican Tomatoes & Jalapeños
• 1 (14.5 ounce) can Dei Fratelli Chili Ready Diced Tomatoes
• 2 pounds 80/20 Ground beef
• 1/2 bunch fresh Cilantro or flat leaf parsley chopped
• Salt to taste

• 1/4 Cup Dei Fratelli Pizza Sauce
• 1/2 Cup Pepperoni, chopped
• 1/2 Cup Mozzarella cheese, shredded
• 1/2 Cup Green peppers, lettuce or other favorite veggies toppings (optional)

• 1 Pita bread round, cut in half

Preparation:
Place pepperoni, vegetables and mozzarella cheese in a resealable plastic bag. Pour Dei Fratelli Pizza Sauce into a separate resealable container. Wrap the pita bread in plastic wrap. Pack the both containers and pita bread, along with a spoon, in a lunch box or bag until lunchtime. Assemble pita pocket by spooning the cheese, pepperoni and vegetables onto each pita half and drizzling the pizza sauce on top.

• 1 (28 oz) can Dei Fratelli Tomato Sauce
• 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

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 head garlic
• 3 Tbsp. Olive oil
• 2 Cups Crimini mushrooms, sliced
• 1 Red onion, diced
• 2 Tbsp. Butter
• 2 Cups Baby spinach leaves

• 2 Sheets frozen puff pastry dough, thawed
• 1 14.5 ounce can Dei Fratelli Chopped Italian Tomatoes
• 2 Eggs, beaten
• 8 Slices prosciutto, torn into bits
• 1 Cup goat cheese, crumbled

Preparation:

Preheat oven to 350 degrees. Slice the top off the heads of garlic and place them in a small ovenproof bowl. Drizzle with the olive oil, cover tightly with foil and roast for 75 minutes. While the garlic is roasting, make the fillings.

Sauté mushrooms and onion with butter in a medium skillet on medium-high heat for 5-7 minutes or until edges brown. Remove from heat and toss with spinach.

When garlic is done roasting, remove it from the oven and let cool enough to handle. Remove the cloves and mash into a paste.

Place one sheet of the pastry on pie pan and press firmly into the bottom and sides. Trim any excess dough. Spread pastry with the roasted garlic paste. Bake for ten minutes (pastry will only be par-baked).

In a large bowl, mix together the eggs and tomatoes, then incorporate the mushrooms, onion, spinach, prosciutto and goat cheese. Pour this mixture into the par-baked pastry.

Place the remaining sheet of puff pastry over the fillings and press into the edges of the first pastry along the rim of the pie pan. Use a fork to poke a few holes into the dough.

Bake for an additional 10-15 minutes or until the top pastry is goldenbrown. Let stand for 15 minutes before serving.

Servings: 4

• 1 (28 oz) can Dei Fratelli Diced Tomatoes (don't drain)
• 1 (15 oz) can Dei Fratelli Tomato Sauce
• 1/2 lb Bacon
• 1 lb Ground beef
• 1/2 lb Chorizo sausage
• 1 Onion
• 1 Green pepper
• 1 Cup Water
• 2 cans Kidney beans

• 1 can Garbanzo beans
• 1 can Back beans
• 1 Tbsp Chili powder
• 1 Tbsp Red pepper flakes
• 1 tsp Cumin
• 1 tsp Black pepper
• 1 tsp Chives
• 1/2 tsp Celery seeds
• 2 Tbsp Cornstarch

Preparation:
Fry all the meats (be prepared to clean your stove top) and then fry the diced onions and peppers in the grease. Dump all the cooked beef, crumbled bacon, browned chorizo, and the grease into a soup pot. Put all beans, water, diced tomatoes, tomato sauce and spices, stir and bring to a simmer for 2 hours, stirring regularly.  

To thicken before serving, mix 2 Tbsp cornstarch with a little cold water until smooth and stir into chili.

• 2 1/4 Cups Flour
• 3 Eggs

• 1/2 Cup Parmesan cheese
• 2 Tbsp Extra virgin olive oil

• 1 Cup Dei Fratelli Seasoned Diced Tomatoes
• 1/2 Cup Ricotta cheese
• 1/2 Cup Mozzarella cheese
• 1/2 lb Ground spicy sausage, cooked

Preparation:
To make pasta:
Put 2 cups of flour (reserve 1/4 cup) and egg in a food processor and blend until sticky. Spread 1/4 cup of flour on a flat surface, evenly. Place pasta dough on top of flour and roll out until thin. Cut even 3" x 3" squares.

To make filling:
In a blender, combine the Ricotta and Mozzarella cheeses and diced tomatoes until smooth.

Evenly distribute the filling and the ground sausage on each pasta square about 1/2 inch from one edge (leave yourself room to fold pasta). Fold pasta dough in half and seal the edges. Boil the ravioli for 15 minutes or until cooked thoroughly. Sprinkle Parmesan cheese on top, drizzle with oil and serve.

Makes 10 - 12 ravioli.

• 1 can (14.5 oz) Dei Fratelli Seasoned Diced Tomatoes
• 1 can (14.5 oz) Dei Fratelli Tomato Sauce
• 1 Onion, diced
• 2 cans Chicken broth
• 1 Cup Water
• 1 lb Smoked sausage

• 1 (14.5 oz) can Corn, drained
• 1 (14.5 oz) can Pinto beans, drained
• 2 Cups Rice, uncooked
• 1/2 Tbsp Cajun spice
• Cayenne pepper to taste

Preparation:
Cut smoked sausage in quarter sized pieces. In a skillet add onions and smoked sausage and cook on medium until meat is brown (2-3 minutes), add to large 6 qt. pt. Add broth and water until it boils, add all ingredients - except rice. Turn heat off and add rice. Cover for 5 minutes or until rice is cooked. Stir and serve with bread or crackers.

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

• 1 clove Garlic, minced
• 1/4 Cup Caraway seeds
• 1/2 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 (14.5 oz) can Dei Fratelli Whole Tomatoes
• 4 3/4 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 1/2 teaspoon salt and 1/4 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

• 2-3 Pounds chicken - can use (with skin on): chicken quarters, drumbsticks, chicken breasts and thighs.
• 4 Cans (14.5 oz) Dei Fratelli Chopped Tomatoes, with Onion and Garlic
• 1 (8 oz) Dei Fratelli Tomato Sauce
• 3 Cups Chicken broth
• 4 Italian Sausage Links
• 4 Fresh carrots, peeled,and cut into large chunks.
• 4 Large potatoes, peeled and cut into large chunks
• 1 Large onion, peeled, cut into quarters
• 4 Cloves of garlic, peeled chopped
• 1 tsp seasoned salt

Preparation:

In a medium size roasting pan, pour one can of the chopped tomatoes with onion and garlic. Season chicken with seasoned salt. Place on top of tomatoes. Place Italian sausage, potatoes, carrots, around the chicken, add onions and garlic. Pour the other can of chopped tomatoes and garlic, tomato sauce, and chicken broth over all. Cover. Bake at 400 degrees for one hour. Uncover, cook another 45 minutes to one hour to brown chicken, and sausage. Skim off excess fat. Serve on large platter. Serve with Italian bread to dip in the sauce. Yum!

Servings: 4

• 1 (27 oz) Silver Fleece Sauerkraut (drained)
• 6 Whole boneless skinless chicken breasts, halved
• 1/4 tsp Pepper

• 6 Low fat Swiss cheese, sliced
• 1 3/4 Cup Low calorie Russian dressing
• 1 1/2 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 (16 oz) jar Dei Fratelli Black Bean n' Corn Salsa Medium
• 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 Medium 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

• 3/4 (26 oz) jar Dei Fratelli Homestyle Pasta Sauce
• 1 Cup Water
• 1 can (4 oz) mushrooms, sliced and drained
• 1 pound Smoked chicken, shredded

• 2/3 Cup Rice, uncooked
• 1/2 Cup Green bell pepper, diced
• 1/2 Cup Onion, diced
• 1 (2.8 oz) can French fried onions, divided

• 2 Cups Dei Fratelli Low Sodium Diced Tomatoes
• 1 Cup Fresh cilantro, minced
• 1 Cup Fresh parsley, minced
• 1/3 Cup Walnuts, chopped
• 1/3 Cup Parmesan cheese, grated
• 2 Garlic cloves
• 1/4 Cup Olive or Vegetable oil
• 8 (6 inch) Flour tortillas
• 1 Cup Chicken, cooked and diced

• 1 (2.25 ounce) can Ripe olives, sliced and drained
• 1/2 Cup Mozzarella cheese, shredded
• 1/2 Cup Cheddar cheese, shredded
• Sour cream to taste

Preparation:
1. Preheat oven to 450 degrees F. Combine the first five ingredients in a blender and blend until smooth. While processing, add oil in a steady stream.

2. Place tortillas on two ungreased baking sheets. Spread each with about 1 tablespoon pesto mixture from blender. Sprinkle with chicken, tomatoes, olives and cheese. Allow your kids to get creative with their own pizza amounts and toppings!

3. Bake for five to eight minutes or until cheese is melted.

• 1/2 to 1 Cup Dei Fratelli Casera Salsa (Mild or Medium) which ever one you choose
• 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)
• 1/2 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 1/4 inch strips
• 1 Green bell pepper, cored and cut into 1/4 inch strips

• 2 Red bell peppers, cored and cut into 1/4 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

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

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 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.

• 8 oz Package of wild mushroom blend (portobella, cremini, shitaki, oyster)
• 1 (14.5 oz) Can Dei Fratelli Petite Diced Tomatoes
• 1 Cup Diced onions
• 1 (14.5 oz) Can vegtable broth
• 3 Cloves garlic
• 8 oz Sour cream
• 1 Tbsp Oil
• 1/4 Cup White wine or sherry (optional)
• 1 Package egg noodles
• 1 Bunch fresh parsley
• Salt and pepper

Preparation:

Heat oil in skillet, sauté mushrooms and onions until slightly brown add garlic, cook a few more minutes. Add sherry or wine if using and cook until reduced down then add tomatoes. Cook for 5 minutes then add broth. Bring to boil then whisk in sour cream, then cook and reduce down until it coats the back of a spoon. Serve over egg noodles and garnish with chopped parsley.

Servings: 4-6

• 3 Tbsp. vegetable oil
• 1 Large sweet onion, chopped (reserve 2 Tbsp for topping)
• 1 Tbsp fresh grated ginger
• 1 15oz. Can Chickpeas, drained
• 1 Can (14.5 oz) Dei Fratelli Low Sodium Diced Tomatoes or Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne powder
• 1 tsp salt

• 1 Tub low fat yogurt
• Finely minced cilantro
• 2 Tbsp reserved sweet onion
• Fresh tomato

Preparation:

Heat oil in a large non-stick pot. Sauté onion for about 3 minutes. Add next eight ingredients (ginger through salt) stir well, cover, bring to a boil then reduce to simmer for 10 minutes. Remove cover, and simmer for 10 minutes more.

Serve bowls of chickpeas with a dollop of low fat yogurt, sprinkled with minced cilantro and a little reserved diced onion and fresh tomato. Enjoy this dish over basmati rice or with pieces of naan.

Serves four, easily doubled!

Cook’s note: The bold Indian flavors totally distract people from noticing that this is an economical, low-fat, vegetarian dish. *I choose the type of tomato depending on the company: if it’s my mom, I use low sodium, if it’s my Indian mother-in-law, I go with the spicier Mexican tomatoes.

• 1 (14.5 ounce) jar Dei Fratelli Black Bean n' Corn Salsa
• 1/4 (14.5 ounce) can Dei Fratelli Chili Ready Diced Tomatoes
• 1/2 Cup Brown rice, uncooked
• 1 Cup Water
• 1 (15 ounce) can Black beans

• 1/2 (15.5 ounce) can Pinto beans
• 1/4 (10 ounce) can Whole kernel corn
• 4 (10 inch) Flour tortillas
• 1/4 lb Pepperjack cheese, shredded

Preparation:
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool. Place black beans and pinto beans into a colander or strainer, and rinse. Add salsa, corn and Dei Fratelli Diced Tomatoes, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Makes 4 servings.

• 1 (28 oz) can Dei Fratelli Seasoned Diced Tomatoes, drained (reserve liquid)
• 1 Eggplant
• 2 Zucchini, or 1 zucchini and 1 yellow squash
• 1 clove Garlic, pressed

• 1 Green bell pepper, diced
• 1 Onion, diced
• 1 to 2 tsp Olive oil
• Salt and pepper to taste
• 1/4 Cup Black olives, sliced

Peel eggplant and cut into 3/4" slices. Arrange in single layer on a large platter. Salt eggplant slices. Allow to rest at room temperature for 20 minutes. This will draw some of the moisture from the eggplant and prevent it from becoming mushy. After 20 min., rinse each slice and pat dry with paper towel.

Wash unpeeled squash and/or zucchini and cut into 3/4" slices. In small stacks, combine eggplant and zucchini slices, and cut into cubes of even sizes. Place in med. bowl. Pour olive oil into a large, pre-warmed skillet, turn to coat the surface. Set to med. heat. Add pressed garlic glove and stir to infuse oil, 2 to 3 minutes. Remove garlic clove. For a stronger garlic flavor, dice the garlic clove instead of pressing and do not remove from the recipe.

Add diced pepper and onion to skillet and heat until onions begin to turn translucent. Do not allow onions to caramelize. Add eggplant, zucchini and tomatoes to skillet and stir to heat thoroughly. Reduce heat to med-low, cover and cook another 10 - 15 minutes, stirring occasionally, until vegetables reach your desired consistency. For thinner mixture, add 1/2 c. of the reserved liquid. Stir in black olives or offer them as a garnish.
This recipe can be served hot or cold.

Makes 2 gallons.

• 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos, well drained
• Cilantro and Dei Fratelli Black Bean n' Corn Salsa Medium for garnish
• 1/2 Cup corn kernels, cooked
• 1/2 Cup canned Black beans, rinsed and drained
• 1/4 Cup Green onion, chopped
• 1/3 Cup Mexican blend cheese, shredded
• 1/4 Cup All-purpose flour

• 1/2 tsp Baking powder
• 2 Eggs, beaten
• 2 Tbsp Vegetable oil

Preparation:
In a medium bowl combine the chopped tomatoes and jalapenos, corn, beans, onions and cheese. In a small bowl whisk together the flour, baking powder and eggs; stir into the tomato mixture until well mixed. In a large skillet heat the oil over the medium heat. Drop the batter by heaping spoonfuls into the skillet. Flatten slightly and cook until browned on both sides, about 4 minutes total. Top each serving of fritters with salsa and garnish with cilantro.

Serves 6

• 1 (26 oz) jar Dei Fratelli Traditional Pasta Sauce
• 1 lb Ricotta cheese
• 1/2 lb Mozzarella cheese
• 1 Egg, beaten
• 1/4 Cup Fresh parsley

• 1/2 Cup Onion, chopped
• 1/4 Cup Parmesan cheese
• 16 oz Manicotti pasta

Preparation:
Mix ricotta cheese, mozzarella cheese, egg, parsley, 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

• 1 (14.5 oz) can Dei Fratelli Whole Tomatoes
• 1 Tbsp Olive oil
• 1 Onion, sliced
• 2 Tbsp All-Purpose Flour
• 2 tsp Dried basil

• 3 Eggs, beaten
• 1/2 Cup Milk
• Salt and pepper to taste
• 1 (9 inch) deep dish Pie crust, unbaked
• 1 1/2 Cups Colby-Monterey Jack cheese, divided and shredded

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

• 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
• 1 (8 oz) pkg Pasta
• 4 cloves Garlic, crushed
• 1 Tbsp Olive Oil
• 1 Tbsp Fresh basil, chopped

• 1 Tbsp Tomato paste
• Salt to taste
• Ground black pepper to taste
• 1/4 Cup Parmesan cheese, grated

Cook the pasta in a large pot of boiling salted water until al dente.

In a large skillet or saute pan, sautee the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.

Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.

VARIATIONS: Sautee fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

• 1 (28 oz) can Crushed Tomatoes with Basil and Herbs, undrained
• 1 tsp Olive oil
• 1/2 Cup Yellow onion, diced
• 1/2 tsp Fresh garlic, minced
• 1/4 tsp Dried red pepper flakes
• 2 Cups Low-sodium vegetable broth

• 4 Bread, sliced, toasted and cut into 1/2 inch pieces
• 3 Tbsp Fresh basil leaves, thinly sliced
• 2 Tbsp Parmesan cheese, shaved

Preparation:
Heat oil in large saucepan over medium-high heat; add onions, garlic and red pepper flakes. Cook, stirring occasionally, for 3 to 5 minutes until onions are tender. Add broth, tomatoes and bread cubes. Cook; stirring occasionally until simmering. Stir in basil. Divide into four serving bowls. Top with cheese and additional basil if desired.

Serves 4

• 1 (14.5 oz) can Dei Fratelli No Salt Whole Tomatoes
• Olive oil
• 2 Bread, sliced
• 4 Mozzarella cheese, sliced thinly

• Salt and freshly ground black pepper
• 1/2 clove garlic, optional
• 4 Leaves fresh basil, optional

Heat a 10-inch skillet over medium heat and coat lightly with olive oil. Place 1 piece of bread in the skillet. Lay two pieces of mozzarella cheese on top of the bread. Lay the tomato slices on top of the cheese and sprinkle with salt and pepper. Place the rest of the cheese on top of the tomato and top with the second piece of bread. Check the bottom of the bread; if it is looking golden, flip the sandwich. Place a cast iron skillet on top of the flipped sandwich and cook for an additional 3 to 4 minutes to finish melting the cheese and toasting the bread.

• 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
• 1/4 Cup Dei Fratelli Original Mild Salsa
• 1/2 lb Pasta
• 2 Tbsp Olive oil
• 1 large Onion, chopped
• 1 Yellow bell pepper, chopped
• 1 Red bell pepper, chopped
• 1/2 Cup Sweet corn kernels
• 1 (15 oz) can Black beans, drained
• 1/4 Cup Black olives, sliced
• Salt and pepper to taste

Preparation:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onion and peppers in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes and jalapenos, mild salsa and olives and cook for 5 minutes. Toss sauce with cooked pasta and serve. ¡Muy bien!

Serves 6

• 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, save juice
• 1 Cup Dei Fratelli Black Bean n' Corn Salsa
• 1 lb Salmon steak
• 1/2 Cup Black bean relish
• 3/4 Cup Water
• 1 Cup Instant brown rice
• Salt
• Pepper
• Cayenne pepper

      Black bean relish

• 1/4 Cup Black beans, drained and rinsed
• 1/4 Cup Corn, drained and rinsed
• 4 Jalapeño slices, diced
• 2 Tbsp Cilantro, roughly chopped
• Juice from 1/2 of a lime

Preparation:
In a medium sauce pan, bring water and juice to a boil. Remove from heat, add rice & cover. Season salmon with salt, pepper & cayenne. Cut in half. Pour rice & juice into a shallow baking dish. (The rice should still have liquid in it, as it will continue to cook while baking) Place salmon on top of rice. Add the Dei Fratelli tomatoes & jalapenos around the salmon. Top salmon with Dei Fratelli salsa. Bake at 375 degrees for 15 minutes or until steaks are flaky & cooked thoroughly. Plate & sprinkle with black bean relish. Enjoy!!!

Serves 4.

• 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
• 1/4 Cup Dei Fratelli Our Original Salsa Medium
• 1 lb Catfish fillets
• 1/2 Cup Avocado, peeled and chopped
• 5 Tbsp Fresh lime juice

• 3 tsp Jalapeño peppers, minced
  with seeds
• 3 Tbsp Green onion, chopped
• 3 Tbsp Fresh cilantro, chopped
• 2 Garlic cloves, minced
• 4 6-inch Corn or Flour tortillas
• 1/4 Cup Feta cheese, crumbled
• 2 Tbsp Sour cream

Preparation:
Preheat oven to 350°F. Mix Dei Fratelli Petite Diced Tomatoes, avocado, 2 Tbsp lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper as desired. Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 Tbsp lime juice, and 1 tsp jalapeños in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.

Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes. Preheat broiler. Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces. Top each tortilla with fish. Drizzle with reserved lime juice mixture. Spoon salsa and sour cream over; sprinkle with cheese.
 

• 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
• 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
• 4 1/2 Cups White rice, cooked

• 1 (14.5 oz) can Dei Fratelli Seasoned Diced Tomatoes
• 1 large Onion, chopped
• 1 Green pepper, chopped
• 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 shrimp, peeled

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

• 1 tsp Lemon juice
• 1/2 tsp Salt
• 1 (8 oz) pkg Macaroni, cooked
• 1 tsp Sugar
• 1 tsp Basil
• 1/2 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 minutes Stir in tuna and macaroni.

Pour into a 2 qt casserole dish. Bake uncovered at 375 degrees for 30 minutes Sprinkle top with parmesan cheese.

Serves 6

• 1 (14 oz) can Dei Fratelli Stewed, Diced Tomatoes
• 1 Cup Dei Fratelli Tomato Sauce
• 1 lb Lean ground turkey
• 3 cloves Garlic, minced
• 2 tsp White sugar
• 1/2 tsp Dried basil
• 1 (16 oz) package Bowtie pasta

Preparation:
In a large skillet over medium heat, cook the turkey until browned.

Stir in the stewed tomatoes, garlic, tomato sauce, sugar and basil, and then simmer for about 20 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, and then drain. Combine the pasta and turkey mixture; toss and serve.

• 2 Cups Dei Fratelli Chopped Italian Tomatoes
• 12 (10 inch) Flour tortillas
• 1 (8 ounce) Package cream cheese
• 1 Head lettuce
• 6 ounces Deli-style turkey, sliced
• 2 Cups Carrots, shredded

Preparation:
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.