Type what you have

Ingredients

• ✓ stewed tomato
• ground lamb
• celery
• orzo pasta
• garlic
• salt
• cayenne pepper

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir ground lamb in the hot pan until browned, crumbly, and no longer pink, about 5 minutes.
2. 2 Stir in tomatoes and their juice, celery, orzo, garlic, salt, and cayenne pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until orzo is tender and has absorbed liquid from tomatoes, about 12 minutes.

By fire00starter

Ingredients

• ✓ stewed tomato
• white wine
• chicken bouillon
• onion flake
• lemon pepper seasoning
• italian seasoning
• garlic powder
• thyme
• turkey thigh meat

Instructions

1. 1 Pour tomatoes and wine into slow cooker. Stir in bouillon cubes, onion flakes, lemon pepper, Italian seasoning, garlic powder, and thyme; add turkey.
2. 2 Cover and cook on Low for 8 to 10 hours until the turkey meat pulls apart easily.

By GHOSTFOX

Ingredients

• ✓ stewed tomato
• butter
• stuffing mix
• pork chop
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.
3. 3 Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.

By He Cooks

Ingredients

• ✓ stewed tomato
• slow cooker liner
• chicken thigh
• chicken broth
• green pepper
• onion
• celery
• garlic
• cajun seasoning
• black pepper
• cayenne pepper
• shrimp
• white rice
• brown rice

Instructions

1. 1 Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.
2. 2 Place tomatoes, chicken, broth, green pepper, onion, celery, garlic, Cajun seasoning, black pepper, and cayenne pepper into the prepared slow cooker. Stir gently with a wooden spoon or rubber scraper to combine.
3. 3 Cover and cook on Low for 6 hours.
4. 4 Remove the lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and continue cooking on Low until shrimp is opaque, about 3 minutes more. Serve over cooked rice.

By Reynolds KitchensR

Ingredients

• ✓ stewed tomato
• vegetable oil
• ground chicken
• pinto bean
• onion
• tomato
• chile
• water
• brown sugar
• chili powder
• vinegar
• mustard
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
2. 2 Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

By Cabinluvn

Ingredients

• ✓ stewed tomato
• chicken breast
• orecchiette pasta
• tomato pasta sauce
• broccolini
• portobello mushroom
• garlic
• red pepper flakes

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. Let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
3. 3 Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. Drain and return pasta to pot.
4. 4 Stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. Place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.

By Raelee's recipes

Ingredients

• ✓ stewed tomato
• ground beef or turkey
• onion
• green bell pepper
• water
• taco seasoning mix
• elbow macaroni
• small shell
• cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook ground beef, onion, and bell pepper in a large skillet over medium heat until beef is crumbly and no longer pink, about 5 minutes; pour off drippings.
3. 3 Add tomatoes, water, and taco seasoning; simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir cooked pasta into meat mixture until combined.
4. 4 Spoon 3 cups meat mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; sprinkle with remaining cheese. Continue baking until cheese is melted, about 5 minutes.

By Sargento

Ingredients

• ✓ stewed tomato
• goat cheese
• red bell pepper
• cinnamon
• mint leaves
• garlic powder
• chili powder
• lemon
• green onion
• raisin
• walnut
• green pepper
• celery
• onion
• chickpea
• quinoa
• water
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
4. 4 Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
5. 5 Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.

By Katherine

Ingredients

• ✓ stewed tomato
• beef
• kidney bean
• pot roast seasoning mix
• water
• teriyaki sauce
• green bean
• white rice
• soy sauce
• green onion
• sesame seed
• orange zest

Instructions

1. 1 Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
2. 2 About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
3. 3 Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.

By Del Monte

Ingredients

• ✓ stewed tomato
• vegetable broth
• lentil
• sweet potato
• onion
• garlic
• bay leaf
• curry powder
• cumin seed
• kosher salt
• cream

Instructions

1. 1 Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
2. 2 Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
3. 3 Taste to adjust spices. Stir in cream and serve.

By fioremarie

Ingredients

• ✓ stewed tomato
• marjoram
• chicken
• lemon juice
• white wine
• red bell pepper
• turmeric
• ginger
• cumin
• black pepper
• fennel seed
• coriander
• kosher salt
• paprika
• garlic
• onion
• black pepper
• salt
• olive oil
• eggplant
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
2. 2 Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
4. 4 Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
5. 5 Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
6. 6 Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
7. 7 Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ stewed tomato
• ground beef
• black bean
• kidney bean
• green bell pepper
• onion
• garlic
• chili seasoning mix
• hot sauce
• salt
• black pepper

Instructions

1. 1 Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
2. 2 Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.

By Elizabeth, Old Mama

Ingredients

• ✓ stewed tomato
• beef stew meat
• celery
• carrot
• potato
• onion
• tapioca
• beef bouillon
• thyme
• rosemary
• marjoram
• red wine
• green pea

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Cover with the lid.
3. 3 Bake in the preheated oven for 5 to 6 hours. Add peas during the last 30 minutes of cooking.

By It's A New Day

Ingredients

• ✓ stewed tomato
• olive oil
• chicken breast
• garlic
• mild sausage
• tomato
• tomato paste
• crab and shrimp boil seasoning
• littleneck clam
• mussel
• shrimp
• bay scallop
• angel hair pasta

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
2. 2 Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
3. 3 While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

By LASmith

Ingredients

• ✓ stewed tomato
• olive oil
• onion
• garlic
• cabbage
• white vinegar
• caraway seed
• sugar
• kielbasa sausage
• garlic
• olive oil
• salsa
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
2. 2 Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
3. 3 Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.

By pretzeld

Ingredients

• ✓ stewed tomato
• rigatoni pasta
• sausage
• onion
• garlic
• green bell pepper
• mushroom
• tomato paste
• pepperoni sausage
• basil
• pepperoni
• salt
• black pepper

Instructions

1. 1 Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
2. 2 In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
3. 3 Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
4. 4 Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

By Barb Tucker

Ingredients

• ✓ stewed tomato
• olive oil
• onion
• celery
• garlic
• ground beef
• tomato paste
• mushroom
• parmesan cheese
• parsley
• salt
• sugar
• nutmeg
• oregano
• black pepper
• baking soda

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Sauté onion, celery, and garlic in hot oil until softened, about 5 minutes. Add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
2. 2 Stir stewed tomatoes and tomato paste with beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
3. 3 Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

By cuttnshowmom