January 10, 2017

Mealtime in No Time with Hunt’s Recipe Ready Tomato Paste!

Posted by

Whether your goals are to cook more, eat better, or a little bit of both, our friends at Hunt’s have dinnertime sorted for you with these easy dinner recipes! They all come together in 45 minutes or less, and satisfy all your comfort food cravings.

Turkey Tikka Masala

tikka masala

A classic Indian tikka masala with warm spices, tomatoes and yogurt made easily with shredded leftover turkey

Hands On: 25 | Total: 45 | Makes: 6 servings (2/3 cup masala and 1 cup rice each)


  • 4 tablespoons butter
  • 3/4 cup chopped yellow onion
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon grated fresh ginger
  • 1 pouch (2 tbsp each) Hunt’s® Recipe Ready™ Tomato Paste
  • 2 tablespoons hot madras curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
  • 1 cup chicken broth
  • 1/4 teaspoon salt
  • 1/2 cup heavy (whipping) cream
  • 1/4 cup plain nonfat yogurt
  • 3 cups shredded cooked turkey
  • 1/4 cup chopped fresh cilantro
  • 1 pkg (16 oz each) frozen P.F. Chang’s® Steamed White Rice


  1. Melt butter in large saucepan over medium-low heat. Add onion; cook 8 to 10 minutes or until caramelized, stirring occasionally. Add garlic and ginger; cook 1 minute or until fragrant.
  2. Stir in tomato paste; cook 2 minutes. Add curry powder, cumin, coriander and paprika; cook 1 minute more or until spices are fragrant. Stir in drained tomatoes, chicken broth and salt. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
  3. With a hand immersion blender, blend sauce until smooth, about 1 minute. Stir in heavy cream and yogurt. Add turkey; cook 3 minutes or until mixture is hot, stirring occasionally. Meanwhile, heat rice according to package directions. Top tikka masala with cilantro and serve with rice.

Nutritional Information:

6 servings (2/3 cup masala and 1 cup rice each) Calories 428; Total Fat 19 g(Saturated Fat 11 g); Cholesterol 107 mg; Sodium 653 mg; Carbohydrate 35 g; (Dietary Fiber 3 g, Sugars 4 g); Protein 28 g

Cook’s Tips: If hot madras curry powder is unavailable, use regular curry powder. Shredded rotisserie chicken can be used in place of turkey.

Spicy Taco Rice Skillet

taco skillet

Ground beef, bell peppers, black beans and rice simmered with Ro*Tel® tomatoes and spicy taco seasonings

Hands On: 20 | Total: 45 | Makes: 8 servings (1 cup each)


  • 1 pound lean ground beef (93% lean)
  • 1-1/2 cups diced white or Vidalia onion
  • 1 green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 pouch (2 tbsp each) Hunt’s® Recipe Ready™ Tomato Paste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne pepper
  • 1-1/2 teaspoons salt
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup long-grain white rice, uncooked
  • 1 cup water
  • 1 cup lower sodium beef broth
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • Sour Cream, optional
  • Chopped green onion, optional


  1. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  2. Stir in cumin, chili powder, garlic powder, cayenne pepper and salt Add remaining ingredients except shredded cheese to skillet, stir well.
  3. Bring to a boil. Reduce heat, cover and simmer until rice is fully cooked and liquid has absorbed, about 20 minutes. Once rice is cooked, stir in cheese
  4. Remove from heat and spoon into bowls. Top with a dollop of sour cream and chopped green onion if desired; serve.

Nutritional Information:

8 servings (1 cup each) Calories 286; Total Fat 9 g(Saturated Fat 4 g); Cholesterol 38 mg; Sodium 836 mg; Carbohydrate 34 g; (Dietary Fiber 4 g, Sugars 4 g); Protein 17 g

Cook’s Tips: If desired, instead of a bowl, spoon mixture on top of shredded iceberg lettuce inside a hard shell taco bowl for a new take on taco salad! For an even zestier kick, use Ro*Tel® Hot instead of Original.

Hunt’s® Beef and Mushroom Bolognese


Beef and Mushroom Bolognese starts with beef, mushrooms, fennel and ground red pepper simmered with diced tomatoes before tossing with pasta

Hands On: 30 min | Total: 35 min| Makes: 6 servings (1-1/3 cups each)


  • 6 ounces dry fettuccine pasta, uncooked
  • PAM® Olive Oil No-Stick Cooking Spray
  • 1 pound ground sirloin beef (90% lean)
  • 3/4 cup chopped yellow onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 2 teaspoons finely chopped garlic
  • 1-1/2 cups chopped fresh fennel
  • 1 pkg (8 oz each) sliced fresh button mushrooms
  • 2 tablespoons Hunt’s® Tomato Paste
  • 2 cans (14.5 oz each) Hunt’s® Diced Tomatoes, undrained


  1. Cook pasta according to package directions.
  2. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
  3. Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

Nutritional Information:

6 servings (1-1/3 cups each) Calories 302; Total Fat 8 g(Saturated Fat 3 g); Cholesterol 47 mg; Sodium 577 mg; Carbohydrate 36 g; (Dietary Fiber 5 g, Sugars 6 g); Protein 22 g

Cook’s Tips: Serve with grated Parmesan cheese, if desired.