Recipes

Seasoned Tomato-Beef Stew

Seasoned Tomato-Beef Stew

Couverts8
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Ingredients

  • 1 lb beef stew meat cut into ½-inch pieces
  • 1 medium onion cut into 8 wedges
  • 1 bag 8 oz ready-to-eat baby-cut carrots (about 30)
  • 1 can diced tomatoes undrained
  • 1 can 10½ oz condensed beef broth
  • 1 can 8 oz tomato sauce
  • ⅓ cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dried marjoram leaves
  • ¼ teaspoon pepper
  • 12 small red potatoes 1½ lb, cut into fourths
  • 2 cups sliced fresh mushrooms about 5 oz ,or 1 package (about 3½ oz) fresh shiitake mushrooms, sliced

Instructions

  • Heat oven to 325°F.
  • In 4-quart ovenproof Dutch oven, mix all ingredients except potatoes and mushrooms.
  • Cover; bake 2 hours, stirring once.
  • Stir in potatoes and mushrooms.
  • Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

Notes & Wine Advice

Quick Variation:
For variety, add 1 cup diced bell pepper (any color) with the onion; omit the mushrooms. Substitute 1 additional can (14.5 ounces) diced tomatoes for the tomato sauce.

Nutrition values

Calories: 310 kcal
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Course; Beef / One Pot Dinner / Stew

Turkey-Spaetzle Soup

Turkey-Spaetzle Soup

Couverts6
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped (1 cup)
  • 1 medium carrot finely chopped (½ cup)
  • 1 medium stalk celery finely chopped (½ cup)
  • 1 clove garlic finely chopped
  • ¼ cup all-purpose flour
  • 1 tablespoon chopped fresh or 2 teaspoons dried thyme leaves
  • ¼ teaspoon pepper
  • 2 cups diced cooked turkey
  • 6 cups chicken broth from two 32-oz cartons
  • 1 bag frozen spaetzle
  • Chopped fresh parsley if desired

Instructions

  • n 4-quart saucepan, heat oil over medium-high heat.
  • Add onion, carrot, celery and garlic; cook about 2 minutes, stirring frequently, until crisp-tender.
  • Gradually stir in flour, thyme and pepper; cook and stir about 1 minute.
  • Stir in turkey and broth; heat to boiling.
  • Stir in frozen spaetzle.
  • Cook 2 to Minutes, stirring occasionally, until spaetzle are tender.
  • Sprinkle with parsley.

Notes & Wine Advice

Quick Variation:
If you prefer, substitute 3 cups frozen egg noodles (from 1-pound bag) for the spaetzle.

Nutrition values

Calories: 240 kcal
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Course; One Pot Dinner / Soup / Turkey

Southwestern Turkey Soup

Southwestern Turkey Soup

Couverts6
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Ingredients

  • 1 tablespoon vegetable oil
  • 2 medium green bell peppers cut into 1-inch pieces
  • 2 cups cubed peeled, cooked butternut squash
  • 2 cups shredded cooked turkey or chicken
  • 2 cups chicken broth from 32-oz carton
  • 1 can refried black beans
  • 1 can 14 oz diced tomatoes, undrained
  • 1 package 1 oz 40% less-sodium taco seasoning mix

Instructions

  • Heat oil in Dutch oven or large saucepan over medium heat; add bell peppers.
  • Cook 6 to 10 minutes, stirring occasionally, until peppers are almost crisp-tender.
  • Stir in remaining ingredients.
  • Heat to boiling over medium heat, stirring frequently to prevent sticking to bottom of pan.
  • Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors.

Notes & Wine Advice

time-savers
Cut-up, ready-to-cook squash can be found in the produce section of many grocery stores and club stores during the fall and winter.
Also, if you are using leftover cooked squash that’s already mashed, simply stir it in with other ingredients for a thicker soup.

Nutrition values

Calories: 250 kcal
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Course; One Pot Dinner / Soup / Turkey

Chicken Tortilla Soup from Betty Crocker

Chicken Tortilla Soup from Betty Crocker

Couverts6
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Ingredients

  • 1 carton 32 oz chicken broth
  • 1 cup chunky-style salsa
  • 2 cups shredded deli rotisserie chicken from 2- to 2½-lb chicken
  • ¾ cup crushed tortilla chips
  • 1 medium avocado pitted, peeled and chopped
  • 1½ cups shredded Monterey Jack cheese 6 oz
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges if desired

Instructions

  • In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  • Meanwhile, divide crushed chips among 6 individual serving bowls.
  • Spoon hot soup over chips.
  • Top with avocado, cheese and cilantro.
  • Serve with lime wedges.

Notes & Wine Advice

Time-saver:
When you pick up the rotisserie chicken for this recipe, get an extra chicken. It’s easy to keep shredding chicken when you can do a bunch all at once. Then freeze what you’re not using now for another meal or two.
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Course; Chicken / One Pot Dinner / Soup / Tortilla

White Chicken Chili from Betty Crocker

White Chicken Chili from Betty Crocker

Couverts6
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • 3 cups chicken broth from 32-oz carton
  • 1 can vacuum-packed white shoepeg or whole kernel sweet corn drained
  • 1 can great northern beans drained
  • 1 can butter beans drained
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano leaves
  • ¼ teaspoon red pepper sauce
  • ¼ teaspoon salt
  • 2 cups chopped cooked chicken breast

Instructions

  • In 4-quart Dutch oven or stockpot, heat oil over medium heat.
  • Add onion and garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
  • Stir in all remaining ingredients except chicken.
  • Heat to boiling.
  • Reduce heat; simmer uncovered 20 minutes.
  • Stir in chicken.
  • Simmer about 5 minutes longer or until hot.
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Course; Chicken / Chili / One Pot Dinner

Chicken, Sausage And Cabbage Stew

Chicken, Sausage And Cabbage Stew

Couverts8
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Ingredients

  • 2 cups coarsely chopped 1-inch pieces cabbage
  • 1 cup ready-to-eat baby-cut carrots cut lengthwise into fourths
  • 1 cup uncooked wild rice
  • 1 medium onion chopped (½ cup)
  • 2 cloves garlic finely chopped
  • 1 package 8 oz sliced fresh mushrooms (about 3 cups)
  • 1 lb boneless skinless chicken thighs cut into 1½-inch pieces
  • 8 oz sweet Italian sausage links about 2, cut into 1-inch pieces
  • 1 carton 32 oz chicken broth (4 cups)
  • 1 can 10¾ oz condensed cream of mushroom soup

Instructions

  • Spray 4- to 5-quart slow cooker with cooking spray.
  • In slow cooker, mix all ingredients except broth and soup.
  • In medium bowl, mix broth and soup.
  • Pour over meat and vegetables in slow cooker; stir gently until blended.
  • Cover; cook on Low heat setting 6 to 8 hours.

Nutrition values

Calories: 310 kcal
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Course; Chicken / One Pot Dinner / Stew / Vegetables

New Potato–Chicken Stew

New Potato–Chicken Stew

Couverts4
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Equipment

  • Saucepan

Ingredients

  • 4 Servings 1½ cups each
  • 2 cups fresh broccoli florets or sugar snap peas
  • 1 cup water
  • 6 new red potatoes 8 oz, cut into fourths
  • 3 boneless skinless chicken breasts 12 oz, cut into 1-inch cubes
  • 1 jar chicken gravy

Instructions

  • In 3-quart saucepan, mix all ingredients.
  • Heat to boiling, stirring occasionally.
  • Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender and chicken is no longer pink in center.

Nutrition values

Calories: 250 kcal
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Course; Chicken / One Pot Dinner / Stew

Red Pepper–Spinach Lasagna

Red Pepper–Spinach Lasagna

Couverts8
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Ingredients

  • 1 jar 26 to 28 oz tomato pasta sauce
  • 2 medium red bell peppers chopped
  • 1 medium onion chopped (½ cup)
  • 2 boxes 9 oz each frozen chopped spinach, thawed, squeezed to drain
  • 1 can 8 oz tomato sauce
  • 9 uncooked lasagna noodles
  • 1 jar Alfredo pasta sauce
  • 15 slices 1 oz each provolone cheese
  • ¼ cup grated Parmesan cheese

Instructions

  • Spray 5- to 6-quart slow cooker with cooking spray.
  • Spread ¾ cup of the tomato pasta sauce in bottom of slow cooker.
  • In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
  • Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker.
  • Top with one-third of the Alfredo sauce, spreading to cover noodles completely.
  • Top with 5 of the cheese slices, overlapping if necessary.
  • Top with one-third of the vegetable mixture (about 2 cups), spreading evenly.
  • Repeat layers twice.
  • Sprinkle Parmesan cheese over top.
  • Cover; cook on Low heat setting 5 to 6 hours.

Notes & Wine Advice

Time-saver:
Frozen spinach can be quickly thawed using the microwave. Place frozen blocks of spinach in a 10-inch square microwavable dish. Microwave uncovered on High Minutes. Break up blocks; microwave More minutes or until completely thawed. Drain well, squeezing out as much liquid as possible.

Nutrition values

Calories: 630 kcal
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Course; One Pot Dinner

Tropical Stuffed Cabbage Rolls

Tropical Stuffed Cabbage Rolls

Couverts4 2 rolls each
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Equipment

  • Large bowl
  • slow cooker

Ingredients

  • 8 large cabbage leaves
  • 1 can 14 oz reduced-fat (lite) unsweetened coconut milk (not cream of coconut)
  • ½ cup pineapple preserves
  • 1 cup cooked orzo or rosamarina pasta
  • 1 can black beans drained, rinsed
  • 1 medium onion chopped (½ cup)
  • ⅓ cup raisins
  • ⅓ cup cashew pieces
  • 2 teaspoons curry powder
  • ½ teaspoon garlic salt
  • Flaked coconut if desired
  • Additional cashew pieces if desired

Instructions

  • In large bowl, cover cabbage leaves with boiling water.
  • Cover; let stand about 10 minutes or until leaves are limp.
  • Meanwhile, spray 3- to 4-quart slow cooker with cooking spray.
  • In small bowl, mix coconut milk and preserves.
  • Spread ½ cup mixture in bottom of slow cooker; set remaining mixture aside.
  • In medium bowl, mix pasta, beans, onion, raisins, ⅓ cup cashews, curry powder and garlic salt.
  • Remove cabbage leaves from water; drain.
  • Place about ⅓ cup pasta mixture at stem end of each leaf.
  • Roll leaf around pasta mixture, tucking in sides.
  • Place as many cabbage rolls, seam side down, as will comfortably fit in slow cooker.
  • Cover with ⅓ cup of the remaining coconut milk mixture.
  • Repeat with remaining cabbage rolls.
  • Pour remaining coconut milk mixture over rolls.
  • Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
  • With spatula, carefully remove cabbage rolls, one at a time, from slow cooker; place on serving platter.
  • Sprinkle rolls with coconut and additional cashews.

Notes & Wine Advice

Quick Variation:
Add even more tropical flavor to this dish by using macadamia nuts in place of the cashews.

Nutrition values

Calories: 670 kcal
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Course; Crockpot / Slowcooker / Fruit / Nuts / One Pot Dinner / Vegetables
Diets; Vegetarian

Great Northern Bean And Veggie Sausage Cassoulet

Great Northern Bean And Veggie Sausage Cassoulet

Couverts6
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Ingredients

  • 4 Medium carrots sliced (1½ cups)
  • 1 large onion finely chopped (1 cup)
  • 3 cans 15.5 oz each great northern beans, drained, rinsed
  • ¾ cup dry white wine or vegetable broth
  • ¼ cup chopped dry-pack sun-dried tomatoes
  • 2 teaspoons dried minced garlic
  • 1 teaspoon dried thyme leaves
  • 1 dried bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 package 14 oz frozen Italian-style soy-protein sausages with sun-dried tomatoes and basil, each cut into 3 pieces
  • 1 can diced tomatoes undrained
  • 2 tablespoons finely chopped fresh Italian flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme leaves

Instructions

  • Spray 3- to 4-quart slow cooker with cooking spray.
  • In slow cooker, gently mix carrots, onion, beans, wine, sun-dried tomatoes, garlic, dried thyme, bay leaf, salt and pepper.
  • Arrange soy-protein sausage pieces on top of beans.
  • Pour diced tomatoes over top.
  • Cover; cook on Low heat setting 7½ hours to 8½ hours or 3½ hours to 4½ hours on High heat setting.
  • Just before serving, remove and discard bay leaf.
  • Sprinkle with parsley and fresh thyme.

Nutrition values

Calories: 580 kcal
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Course; One Pot Dinner / Vegetables
Diets; Vegetarian