Hearty and Healthy Cooking and Recipe Ideas for the Family

Let's See What Cooking delivers ideas and content about recipes, leftovers and other meals.

Countryside Italian Salad


  • 2 cans (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 2 cups cooked farfalle (bow-tie pasta), chilled
  • 2/3 cup chopped fresh basil (2/3 cup = about 1-1/3 oz)
  • 1/2 cup diced part-skim mozzarella cheese
  • 4 slices fully cooked bacon, heated, chopped
  • 1/4 cup balsamic vinaigrette dressing


  1. Combine drained tomatoes, pasta, basil, cheese and bacon in large bowl.
  2. Add dressing; toss to coat.

Fire-Roasted Tomato Vinaigrette


  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon hot pepper sauce


  1. Place all ingredients in blender container. Puree 1 to 2 minutes or until smooth.
  2. Chill 2 hours before serving. Makes about 2-1/2 cups.

Beans, 3 Ways

Though kale, quinoa and chia may be the most buzzed-about super foods, there’s another secret (and inexpensive) item you’re probably not cooking with enough: Beans. A longtime staple of many cuisines worldwide, beans are a nutritional powerhouse that can — and should! — find a way into your weeknight meals.

What Makes Beans So Healthy?
Loaded with fiber, protein, iron, magnesium, zinc, potassium and folic acid, beans play a pivotal role in a healthy diet, with one cup of cooked beans providing approximately 14 to 18 grams of protein, said Vandana Sheth, a CDE, registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics. Beans are also rich in lignans (a group of chemical compounds found in plants) which are known to play an important role in helping with heart disease, osteoporosis and preventing some types of cancers. While all beans are nutritious, Sheth’s top picks include garbanzo, black and kidney beans.

How to Cook with Beans
Dried beans can be purchased in bulk bins from your local grocery store then soaked in water overnight and prepared on the stovetop in a pot, in a pressure cooker or on a slow cooker (Sheth prefers using her pressure cooker, as it speeds up the process). You can also cook with canned beans by simply draining and rinsing the beans before cooking. To make things easy, consider preparing a large batch of cooked beans then varying the ways you use them.

“Cooked garbanzo beans can be made into hummus, added to a soup, or tossed with herbs and vegetables in a salad,” Sheth says. “You can also make garbanzo bean burgers.”

Ideas for Cooking with Beans
Beans can be enjoyed in a variety of ways and can easily be incorporated into your diet. Use beans whole in salads, soups or casseroles; puree them into dips, such as hummus, or spreads for wraps and sandwiches. Even combining them with Hunt's® Tomato Sauce to create a plethora of delicious chili recipes and sauces! Sheth’s favorite bean-centered recipes include vegetarian chili, bean burgers and bean burritos — all completely different from each other with one central ingredient! Here are some more of our favorites:

  • Two-Bean Vegetable Chili—this easy chili uses canned beans and Hunt's® Diced Tomatoes with Sweet Onion as a base for an easy, and hearty, dinner.

  • Southwestern Breakfast Burritos—combine black beans, Hunt's® Petite Diced Tomatoes and cilantro with scrambled eggs and cheese for a breakfast wrap with a kick.

  • Stuffed Peppers—use a large bell pepper in lieu of a tortilla and fill it with your favorite burrito ingredients, like beans, brown rice, corn and Hunt's® Tomato Sauce.

  • White Bean Minestrone Soup—this recipe uses white beans, kale and pasta as ingredients for a classic and comforting soup in just 30-minutes.

Recipe: Crazy Corn Dogs


  • 2 tablespoons yellow cornmeal
  • 1 pkg (11.5 oz each) refrigerated cornbread twists
  • 1 pkg (12 oz each) Hebrew National® Beef Franks (7 franks)
  • 2 tablespoons Concord grape jelly
  • 1/2 cup Hunt's® Tomato Ketchup


  1. Preheat oven to 375°F. Sprinkle cornmeal on large cutting board. Unroll dough on cornmeal; separate dough into 8 long strips.
  2. Make each corn dog: Press dough together at perforations and flatten slightly. Spiral wrap 1 dough strip around each frank. Place on ungreased baking pan so both ends of dough are under franks. Discard remaining dough strip or bake with wrapped franks and use for dipping into sauce. Bake 13 to 15 minutes or until golden brown.
  3. Place jelly in small microwave-safe bowl. Microwave on HIGH 15 to 20 seconds or until jelly melts. Stir in ketchup; mix well. Serve with corn dogs for dipping.