Quick One Pan Mushroom Rotini

Quick One Pan Mushroom Rotini

This is a creamy and fast meal I can make up from items from my pantry with little prep work, especially good when I've been unable to take time for menu planning.

Recipe By     :Ellen M. Ennis Davis
Serving         : 4    
Preparation Time :0:05  Start to Finish Time:0:35  Cooking:0:30
Cuisine         :Pastas and Dumplings"
Categories    : Family Dinner, Gluten Free, Ground Beef, Low Carb
             


  1       Pound  Extra Lean Ground Beef
  2       Cups  Mushroom -- sliced
  1       500 Milliliter Box  Campbell's® Gardennay® Harvest Mushroom With Real Cream
  2       Cups  Brown Rice Pasta Spirals
  2       Cups  Water
     1/4  Cup  Parsley -- chopped
  3       Green Onions -- chopped
          Salt and Pepper to Taste

Saute mushrooms in a deep non-stick skillet until golden

Crumble ground beef into pan and saute until browned.

Add Spirals, Mushroom Soup and water, stir and cover and bring to a boil . Reduce to simmer and cook for 20 minutes

Remove cover and stir in parsley and green onion. Simmer uncovered for 5 more minutes.

Serving Ideas : Serve with vegetables or salad.

NOTES : Campbell's® Gardennay® Harvest Mushroom with Real Cream is Gluten Free to check see Campbell's website:  http://www.campbellsoup.ca/en-ca/products/campbells-gardennay/campbells-gardennay-harvest-mushroom-with-real-cream

Source:Pooka's What's for Dinner: Gluten Free with Attitude
Copyright:http://pookaswhatsfordinnergluttenfree.blogspot.ca/

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Per Serving: 768 Calories; 26g Fat (29.1% calories from fat); 42g Protein; 99g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 440mg Sodium.  Exchanges: 3 Lean Meat; 1/2 Vegetable; 2 Fat.

Southwest Black Bean and Pasta Skillet

"A zesty meatless Pasta dish with Southwestern Flavours that can be
  whipped up in just one pan."

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 8     Preparation Time :0:45 min

  2             cups  rotini -- gluten free
  3             tbsps  olive oil
  2             medium  onions -- chopped
  1             medium  bell pepper -- seeded and chopped
  3             cloves  garlic -- minced
  1             cup  frozen corn -- thawed
  1             28 ounces can  diced tomatoes
3/4            cup  salsa -- gluten free
  1             10 oz can  black olives -- sliced
  2             tbsps  taco seasoning mix -- gluten free
  1             19 oz can  black beans -- drained
  1             cup  yogurt -- or sour cream
                 salt and pepper to taste
  2             cups  water
  1             cup  fresh cilantro leaves -- chopped
  1             cup  cheddar cheese -- grated

In a large skillet heat oil over medium heat; add in onions, red or green
bell pepper saute for about 3-4 minutes.

Add in garlic and saute for 2 minutes.

Add in corn, diced tomatoes (with juice) salsa and taco seasoning; simmer
uncovered for about 30-35 minutes (you can simmer longer if desired)
stirring occasionally.

Add in black beans, olives, pasta, and water stir until combined. Reduce
heat, simmer covered for 30 minutes

Season with salt and pepper to taste, remove from heat

Stir in yogurt and cilantro

Top with grated cheddar cheese put under broiler until cheese is bubbly

Serve on a bed of greens with cornbread or warm tortilla
                                      
NOTES : Play with the ingredients and create your own fiesta of flavours.
 
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Per Serving (excluding unknown items): 533 Calories; 16g Fat (26.8% calories from fat); 24g Protein; 76g Carbohydrate; 15g Dietary Fiber; 19mg Cholesterol; 584mg Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.