Dei Fratelli Sides Recipes

Stuffed Zucchini  Creamy Tomato Tortellini Soup  Quick Chilli

Cool Gazpacho Soup  Tomato Parmesan Bread Pudding  Left Over Turkey Tortilla Soup

Stuffed Zucchini

Ingredients:
2 Tbsp Oil 1 lb. Ground beef 1 med. Zucchini 1 can Mushrooms	½ tsp. Salt ½ tsp. Pepper 2 cans 10.75 oz. Dei Fratelli Tomato Soup 1 cup Shredded mozzarella
Preparation: Cut zucchini in half. Scrape inside zucchini out. Brown ground beef and zucchini in oil. Salt and pepper to taste. Place zucchini shells in large casserole dish. Return meat and zucchini mixture to shells. Pour tomato soup over the top. Bake at 350°F for 30 minutes. Add cheese to the top. Bake for an additional 10 minutes.

Creamy Tomato Tortellini Soup

Ingredients:
2 cups Tortellini, prepared according to package directions 2 10.75 oz. cans Dei Fratelli Condensed Tomato Soup 2 ¾ cups Lowfat 1% milk	½ tsp. Crushed dried basil ¼ cup grated Parmesan cheese
Preparation: Combine pasta, soup, milk and basil in a medium sauce pan. Bring to a boil; reduce heat to low. Cook for 10 minutes. Sprinkle with cheese.

Quick Chili

Ingredients:
	1 15 oz. can Kidney beans (can substitute pinto beans or black beans) 2 10.75 oz. cans Dei Fratelli Condensed Tomato Soup 1 14.5 oz. can Dei Fratelli Chili Ready Diced Tomatoes 1 sm. Chopped onion ¾ to 1 lb. Ground beef
Preparation: Brown ground beef and onion (optional) in two quart sauce pan. Stir in Dei Fratelli Chili Ready Diced Tomatoes and kidney beans. Simmer 15-20 minutes.

Cool Gazpacho Soup

Ingredients:
3 Cups Dei Fratelli Tomato Juice 2 14oz. Cans Dei Fratelli Low Sodium Diced Tomatoes 1 Cucumber, peeled and chopped 1 Clove garlic 1 Small red bell pepper, diced and seeded 1 Small green bell pepper, diced and seeded 1/4 Cup Dry white wine or sherry (or use Vegetable or Chicken Broth, with a few teaspoons of Lemon Juice)	1/2 Teaspoon Salt 1/4 Teaspoon Freshly ground pepper 1 to 2 Teaspoons Worchestershire sauce 1 Tablespoon Fresh lemon or lime juice Salt, to taste 4 Tablespoons Sour cream or yogurt, for garnish 4 Tablespoons Fresh Parsley or cilantro, for garnish
Preparation: In a blender, combine the first ten ingredients. Blend until juicy, but somewhat chunky. Season with lemon or lime juice and salt to taste. Thoroughly chill. Serve garnished with Sour Cream and Cilantro, if desired. Serves 4.

Tomato Parmesan Bread Pudding

Ingredients:
1 medium loaf Firm white bread cut into large (1") cubes 6 Eggs 2 cups Half and half 4 ounces Grated Parmesan cheese	8 ounces Shredded mozzarella 1 28 Ounce can Dei Fratelli Chopped Italian-Style Diced Tomatoes 1/2 cup Chopped flat leaf parsley 1/4 cup Chopped basil leaves
Preparation: Butter a two-quart oven proof baking dish. Whisk the eggs and half and half together. Fold the bread and parmesan cheese into the egg mixture (the bread should be moist and squishy). Fold in parsley and basil. Place one third of the bread mixture in the bottom of the baking dish. Layer half of the can of tomatoes and one third of the shredded cheese. Repeat layers, finishing the bread mixture and then shredded cheese. Let the assembled dish stand covered and refrigerated for 2 hours or overnight, for up to 24 hours. Place the refrigerated dish in the oven at 350 degrees for 40 minutes or until the center begins to dry. The top should be brown and bubbly. Let it rest uncovered for ten minutes before serving.

Left Over Turkey Tortilla Soup

Ingredients:
1 carton (32 oz) chicken broth 1 can 14.5 oz Dei Fratelli Chopped Mexican style tomatoes & jalapenos Coarse salt (sea salt or kosher) to taste 2 cups boiled potatoes, diced 1 cup cooked carrots, sliced 1 cup corn 1 can (15 oz) pinto or black beans, drained	2 cups cooked shredded turkey 1 large ripe avocado, peeled, pitted and cut into 1-inch dices 1 cup cheese (Queso Fresco, Feta or Monterey Jack) shredded or diced 1/2 cup fresh cilantro, chopped (optional) 1/2 cup scallions, chopped 1 lime, cut in to wedges 6 oz bite size corn tortilla chips
Preparation: Heat vegetable oil in a saucepan over medium high heat. Cook tomatoes for a minute, stirring frequently; add broth and salt. Heat to boiling. Add potatoes, carrots, corn, beans and turkey; simmer gently until all ingredients are hot. To serve: Ladle soup in to bowls. Top with tortilla chips & cheese; garnish with scallions and cilantro. Serve with lime wedges. Serves 6