Recipe Table of Contents
- Blood Mary Recipe
- Spicy Tomato and Bean Soup
- Gazpacho
- One Skillet Spaghetti
- Sausage and Vegetable Skillet Dinner
PrintBloody Mary Recipe
Makes 6 servings
Preparation time: 10 minutes
Ingredients
- 1 (46 ounce) can SACRAMENTO® BLOODY MARY MIX
- 1 cup vodka
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lime juice
- Freshly ground pepper
- Lime slices or celery stalks
Directions
- Combine SACRAMENTO® BLOODY MARY MIX, vodka, Worcestershire sauce, lime juice and pepper in a pitcher; stir to combine.
- Serve over ice. Garnish with a lime slice or a celery stalk.
Optional Garnishes:
- Large pretzel stick
- Pickled asparagus
- Lemon wedge & jalapeño pepper
- Fresh herbs: sprig of rosemary or dill
- Lime wedge, chunk of cheese & an olive on a swizzle stick
Nutritional facts per serving:
Calories 130, Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 35mg, Carbohydrate 10g, Fiber 2g,
Protein 1g, Vitamin A 10%, Vitamin C 20%, Calcium 4%, Iron 8%
PrintSPICY TOMATO BEAN SOUP
Makes 6 servings
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
- 1 (15 ounce) can chili hot beans
- 2 cups SACRAMENTO® VEGETABLE JUICE
- 1 (14.5 ounce) can Red Gold® or Redpack® Petite Diced Tomatoes with Green Chilies
- 1 (10 ounce) package frozen corn
- 1/3 cup sliced green onions
Directions
- In large saucepan combine chili hot beans, SACRAMENTO® VEGETABLE JUICE, petite diced tomatoes with green chilies, corn and green onions; mix well.
- Bring to a boil. Reduce heat and simmer for 10 minutes. Ladle soup into serving bowl and top with sour cream.
Nutritional facts per serving:
Calories 130, Fat 0g, Cholesterol 0mg, Sodium 210mg, Carbohydrate 26g, Fiber 6g,Protein 6g, Vitamin A 15%, Vitamin C 35%, Calcium 2%, Iron 8%
PrintGAZPACHO
Makes 8 servings - 1/2 cup each
Preparation time: 20 minutes
Refrigeration time: 2 hours
Ingredients
- 1 (14.5 ounce) can Red Gold® or Redpack® Petite Diced Tomatoes
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped onion
- 2 teaspoons chopped fresh parsley
- 1 garlic clove, minced
- 2 tablespoons wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce
- 2 cups SACRAMENTO® TOMATO JUICE
Directions
- Combine all ingredients, cover and refrigerate for 2 hours.
Nutritional facts per serving:
Calories 60, Fat 3.5g, Cholesterol 0mg, Sodium 540mg, Carbohydrate 7g, Fiber 1g,Protein 1g, Vitamin A 15%, Vitamin C 30%, Calcium 2%, Iron 4%
PrintONE SKILLET SPAGHETTI
Makes 8 servings - 1 cup each
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
- 1 pound ground round
- 2 medium onions, chopped
- 1/3 cup chopped green bell pepper
- 1 (7 ounce) package spaghetti
- 2 cup SACRAMENTO® TOMATO JUICE
- 1 teaspoon sugar
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 cup (4 ounces) shredded cheddar cheese
Directions
- In a large skillet, brown ground round, onions and green bell peppers; drain off excess grease. Stir in uncooked spaghetti, SACRAMENTO® TOMATO JUICE, sugar, crushed tomatoes, chili powder, oregano and salt.
- Bring to a boil . Reduce heat; cover and simmer for 30 minutes, or until spaghetti is tender. Sprinkle with cheese; cover and heat until cheese is melted.
Nutritional facts per serving:
Calories 290, Fat 12g, Cholesterol 50mg, Sodium 930mg, Carbohydrate 25g, Fiber 4g,Protein 19g, Vitamin A 35%, Vitamin C 25%, Calcium 10%, Iron 20%
PrintSAUSAGE & VEGETABLE SKILLET DINNER
Makes 6 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
- 1 pound Italian sausage
- 1/2 cup chopped green bell pepper
- 1 medium onion, chopped
- 1 (14.5 ounce) can Red Gold® or Redpack® Diced Tomatoes
- 2 cups SACRAMENTO® VEGETABLE JUICE
- 1-1/2 cups instant rice
- 1 cup (4 ounces) shredded mozzarella cheese
Directions
- In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat. Add green bell pepper and onion; cook until crisp. Add diced tomatoes and SACRAMENTO® VEGETABLE JUICE; cook and stir until mixture boils.
- Remove from heat and stir in rice. Cover and let stand 6 to 8 minutes or until liquid is absorbed. Sprinkle with cheese; cover and let stand until cheese is melted.
Nutritional facts per serving:
Calories 290, Fat 15g, Cholesterol 50mg, Sodium 600mg, Carbohydrate 23g, Fiber 2g,Protein 14g, Vitamin A 15%, Vitamin C 50%, Calcium 60%, Iron 100%
