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

Add rice mix and stir-fry vegetables; cook 2 to Minutes, stirring constantly, until rice mix begins to brown.

Stir in broth, water, bay leaf and seasoning packet from rice mix.

Heat to boiling.

Reduce heat to low; cover and simmer 5 minutes.

Stir in sausage and peas.

Add chicken.

Heat to boiling over medium-high heat.

Reduce heat to low; cover and simmer 10 minutes.

Stir in shrimp.

Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.

Remove bay leaf before serving.

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir water, carrots, butter, pepper, rice mixture and contents of seasoning packet into beef.

Heat to boiling.

Reduce heat; cover and cook about 15 minutes or until rice and carrots are almost tender, stirring occasionally.

Stir in broccoli.

Cover; cook 5 minutes or until crisp-tender.

Stir in tomatoes.

Cook uncovered about 1 minute or just until heated.

Sprinkle beef pieces with ¼ teaspoon of the seasoned salt and ¼ teaspoon of the garlic-pepper blend.

In 12-inch nonstick skillet, cook beef over medium-high heat 3 to 4 minutes, turning once or twice, until browned and desired doneness.

Remove from skillet; cover to keep warm.

In same skillet, melt butter over medium heat.

Add stir-fry vegetables; cook 2 minutes, stirring frequently.

Add potatoes; sprinkle with remaining ½ teaspoon seasoned salt and ¼ teaspoon garlic-pepper blend.

Cook uncovered 8 to 10 minutes, stirring frequently, until tender.

Place beef in skillet with potatoes, pushing potatoes around beef.

Cook 1 to 2 minutes, turning beef once, until hot.

Sprinkle with cheese.

Cover; heat until cheese is melted.

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

Add sausage and onion; cook 2 minutes, stirring occasionally.

Stir in broth and water.

Heat to boiling.

Stir in orzo; boil 2 minutes.

Add asparagus and pimientos.

Reduce heat to medium; cover and return to boiling.

Cook 8 to 10 minutes or until orzo is tender.

Cook rice as directed on package, using water and ¼ teaspoon salt.

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

Add turkey; cook 5 to 8 minutes, stirring frequently, until browned.

Stir in bell pepper and broccoli.

Cook 2 minutes.

ln small bowl, mix remaining ingredients.

Stir into turkey and vegetables.

Heat to boiling.

Reduce heat; cover and cook 2 to Minutes or until vegetables are crisp-tender and turkey is no longer pink in center.

Serve over rice.

In 10-inch skillet, mix broth and gravy until well blended.

Heat to boiling.

Stir in noodles, carrots, peas, sour cream, nutmeg and pepper.

Return to boiling.

Reduce heat to low; cover and simmer 10 minutes.

Stir in turkey.

Cook 3 to 4 minutes, stirring occasionally, until noodles and vegetables are tender.

In 10-inch skillet, heat cooking sauce, butter, water, and salt and pepper (as desired) to boiling.

Stir in pasta; reduce heat to medium.

Cover; cook about 10 minutes, stirring occasionally, until pasta is tender.

Stir in chicken and cheese.

Top with tomato and bread crumbs.

Serve immediately.

In Dutch oven or large saucepot, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat.

Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.

In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts.

Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to Minutes or until thickened and mixture coats back of spoon.

Remove from heat; stir in half of the cheese and the lemon juice.

Stir until cheese melts, then add remaining cheese (reserving ¼ cup for serving, if desired) and butter; stir again.

Add spinach, and stir until wilted.

Sprinkle with pepper and serve with reserved cheese.

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

Add garlic; cook about 30 seconds, stirring occasionally, until softened.

Stir in marinara sauce and water.

Cover; heat to boiling over medium heat.

Add fettuccine and green beans; stir to separate fettuccine.

Return to boiling.

Cover; boil 3 to 5 minutes or until beans are tender.

Remove from heat.

Sprinkle with cheese.

Cover; let stand 2 minutes or until cheese is melted.

Heat oven to 425°F.

Spray 15x10x1-inch pan with cooking spray.

Place mushrooms, onion, bell pepper and zucchini in single layer in pan.

Spray with cooking spray.

Sprinkle with salt and red pepper.

Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.

Divide cheese evenly among taco shells.

Top with vegetables and salsa.

Sprinkle with cilantro.