n 5-quart Dutch oven or stockpot, heat oil over medium-high heat.

Add sausage, carrots, onion, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink.

Drain.

Stir broth, tomatoes and great northern beans into sausage mixture.

Heat to boiling.

Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.

Stir in macaroni, zucchini and frozen green beans.

Heat to boiling.

Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

Spray 4-quart stockpot with cooking spray; heat over medium-high heat.

Cook pork in Dutch oven, stirring occasionally, until browned.

Stir in remaining ingredients.

Heat to boiling; reduce heat.

Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.

In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix.

Add pork; seal bag and shake to coat.

In 5-quart Dutch oven or stockpot, heat oil over medium heat.

Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.

Stir in peanut sauce, broth and red pepper.

Heat to boiling.

Boil 1 minute, scraping browned bits off bottom of Dutch oven.

Reduce heat to low; cover and simmer 30 minutes.

Add squash.

Cover; simmer 30 minutes or until pork and squash are tender.

Stir in bell pepper and snow pea pods.

Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender.

Serve over hot cooked white rice.

In 1-gallon resealable food-storage plastic bag, shake flour and ½ teaspoon each of the garlic-pepper blend and salt until mixed.

Add pork to bag; shake to coat.

In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.

Add coated pork; cook, stirring occasionally, until pork is white with golden brown edges.

Discard any remaining flour mixture.

Stir in pumpkin, broth, chiles in adobo, oregano, bay leaf and remaining ½ teaspoon each garlic-pepper blend and salt.

Heat to boiling, scraping browned bits off bottom of Dutch oven.

Reduce heat to low; cover and simmer 30 minutes, scraping bottom of Dutch oven occasionally to prevent sticking.

Stir in squash and green beans.

Heat to boiling.

Reduce heat; cover and simmer 15 minutes.

Stir in bell pepper.

Cover; simmer 5 to 7 minutes longer or until bell pepper is crisp-tender.

Remove and discard bay leaf before serving.

In large bowl, mix pork, flour and seasoned salt until pork is coated.

In 12-inch nonstick skillet, heat oil over medium-high heat.

Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.

Add remaining ingredients to pork in skillet.

Heat to boiling.

Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.

n 3-quart saucepan, cook bratwurst over medium heat until browned on all sides.

Carefully pour in 1 cup of the water.

Heat to boiling.

Reduce heat; cover and simmer 6 to 8 minutes, turning bratwurst occasionally, until no longer pink in center.

Remove bratwurst from saucepan; cover and refrigerate.

Discard cooking liquid.

lnto same saucepan, pour remaining 2 cups water.

Stir in all remaining ingredients except bratwurst and spinach.

Heat to boiling.

Reduce heat; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until lentils are tender.

Cut bratwurst into ½-inch slices; stir into stew.

Cook about Minutes or until bratwurst is hot.

Stir in spinach.

Cook uncovered 1 to 2 minutes longer or just until spinach is wilted.

In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat or until toasted.

Stir in remaining ingredients.

Increase heat to high; heat to boiling.

Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

In 5-quart Dutch oven or saucepan, cook beef, onion, garlic, Italian seasoning, pepper, and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in remaining ingredients.

Heat to boiling over medium-high heat.

Reduce heat; cover and simmer 20 minutes, stirring occasionally, until hot.

Spray 12-inch skillet with cooking spray; heat over medium-high heat.

Cook beef and onion in skillet 5 to 7 minutes, stirring frequently, until beef is browned and onion is tender; drain.

Stir soup, chili beans, green chiles and corn into beef mixture.

Heat to boiling; reduce heat to medium.

Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.

Sprinkle each serving with cheese.

Serve with corn chips.

In 12-inch skillet, heat oil over medium-high heat.

Add onion and garlic; cook 4 to 5 minutes, stirring frequently, until onion is softened.

Stir in chili powder, cumin, salt, pepper and beef.

Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.

Spray 3- to 4-quart slow cooker with cooking spray.

Place beef mixture in slow cooker.

Stir in beans, tomatoes and water.

Cover; cook on Low heat setting 8 to 10 hours.

Stir well before serving.