Seven-Layer Rigatoni

3 C. rigatoni pasta (9oz.
1 lb. bulk Italian pork sausage
28 oz. can crushed tomatoes, undrained
3 cloves garlic, pressed or finely minced
3 Tbsp. chopped fresh basil
8 oz. sliced fresh mushrooms
7 oz. jar roasted red bell peppers, drained and chopped
1 C. shredded Parmesan cheese
2 1/2 C. shredded mozzarella cheese

Heat oven to 375. Spray a 13 X 9 in. or 3 qt. baking dish with cooking spray. Cook pasta according to package directions in salted water using minimum cooking time.
Meanwhile, in a 10 in. skillet, cook sausage over medium heat 5-7 min., stirring occasionally, until no longer pink; drain.
In a small bowl, mix tomatoes, garlic, and basil.
In baking dish, layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture, and mozzarella cheese. Repeat layers.
Bake 35-40 min. or until hot and cheese is golden brown.

Chunky Pork and Mushroom Spaghetti

1 1/2 lb. boneless country-style pork ribs
1 C. frozen onions, celery, bell pepper, and parsley blend (from 12 oz. bag), thawed
29 oz. can tomato puree
14.5 oz. can diced tomatoes with basil, garlic, and oregano, undrained
1 Tbsp. Worcestershire sauce
1 tsp. sugar
1 tsp. fennel seed
8 oz. sliced mushrooms
16 oz. spaghetti
1 Tbsp. olive oil
grated Parmesan cheese

In 3-4 qt slow cooker, mix all ingredients except mushrooms, spaghetti, and cheese.
Cover and cook on low 8-10 hrs.
Using 2 forks, break pork into bite size pieces in cooker. Stir in mushrooms. Increase to high, cover, and cook 15-20 min. Meanwhile, cook and drain spaghetti according to package directions.
Stir oil into sauce. Serve over hot spaghetti and sprinkle with cheese.

Black Bean Enchiladas

1 Tbsp. vegetable oil
1 medium onion, finely chopped
1 tsp. ground cumin
1 C. frozen corn, thawed
3/4 C. medium chunky style salsa
15 oz. can black beans, drained and rinsed
2 C. shredded Monterey Jack Cheese
10 corn tortillas (6 in.)
10 oz. can enchilada sauce
chopped avocado, black olives, sour cream, cilantro, if desired

Heat oven to 350. Spray an 11 X 7 in. baking dish with cooking spray. In 10 in. skillet, heat oil over medium heat. Add onion and cumin; cook 4-5 min., stirring occasionally, until onion is tender. Stir in corn, salsa, beans, and 1 C. of the cheese. Remove from heat.
On microwavable plate, place stack of tortillas; cover with damp paper towel. Microwave 1 min. to soften. Spread 1/4 C. bean mixture down center of each tortilla. Roll up tightly and place seam side down in baking dish.
Spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat tortillas. Sprinkle with remaining 1 C. of cheese.
Bake 25-30 min. or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

Frogmore Stew

5 qt. water
1/4 C. Old Bay seasoning
4 lb. small red potatoes
2 lb. kielbasa or hot smoked link sausage, cut into 1 1/2 in. pieces
6 ears of fresh corn, halved
4 lb. unpeeled, large fresh shrimp
Old Bay seasoning
cocktail sauce

Bring 5 qt. water and 1/4 C. Old Bay to a rolling boil in a large covered stockpot.
Add potatoes and return to boil. Cook uncovered 10 min.
Add sausage and corn and return to boil. Cook 10 min. or until potatoes are tender.
Add shrimp; cook 3-4 min. or until shrimp turn pink. Drain. Serve with additional Old Bay and cocktail sauce.

Chalupa Dinner Bowl

1 lb. dried pinto beans
3 1/2 lb. bone-in pork loin roast
2 4.5-oz. cans chopped green chilies
2 garlic cloves, pressed or finely minced
1 Tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
32 oz. container chicken broth
10 oz. can diced tomatoes and green chilies with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream, avocado slices

Rinse and sort beans according to package directions.
Place beans into a 6 qt. slow cooker that has been sprayed with non-stick cooking spray. Add roast and next 6 ingredients. Pour chicken broth over roast.
Cover and cook on high 1 hr.; reduce heat and cook on low 9 hrs., or cook on high 6 hrs. Remove bones and fat from roast; pull roast into large pieces with 2 forks. Stir in diced tomatoes and green chilies. Cook roast, uncovered, on high 1 more hr. or until liquid is slightly thickened.
Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 C. pork and bean mixture into each shell using a slotted spoon. Serve with desired toppings.

Sausage and Bean Supper

1 lb. smoked sausage, cut into 1/4 in. slices
3 bacon slices, diced
1 small sweet onion, finely diced
1/2 of a 10 oz. bag shredded carrots
2 celery ribs, finely chopped
19 oz. can cannelloni or navy beans, rinsed and drained
14 oz. can chicken broth
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. pepper
2 Tbsp. butter
1 C. fresh breadcrumbs
1/2 C. grated Parmesan cheese

Cook sausage, bacon, onion, carrot, and celery in a large skillet over medium-high heat 10 min. or until sausage is browned and vegetables are tender.
Stir in beans, broth, rosemary, thyme, and pepper; cook over medium heat 10 min. or until mixture is hot and bubbly.
Melt butter in a small skillet over medium heat. Add breadcrumbs and saute until lightly browned. Remove from heat and stir in Parmesan cheese. Sprinkle breadcrumb topping over sausage and beans.

Beef Bourguignon

4 lb. boneless beef chuck roast, cut into 2 in. cubes
2 1/2 C. dry red wine
8 bacon slices
bouquet garni (bundle of fresh herbs: parsley, thyme, & bay leaves tied together with kitchen twine)
2 carrots, finely chopped
3 Tbsp. butter, melted
3 Tbsp. all-purpose flour
14 oz. can beef broth
1 tsp. salt, or to taste
1/2 tsp. freshly ground pepper
1 garlic clove, pressed or finely minced
16 oz. package frozen pearl onion, thawed
3 Tbsp. butter, melted
1 lb. small fresh mushrooms
2 Tbsp. finely chopped fresh parsley
6 C. hot cooked rice or egg noodles

Combine beef cubes and wine in a large zip top freezer bag; seal bag. Marinate in refrigerator 2-3 hrs.
Cook bacon in large skillet over medium heat until crisp. Drain and coarsely crumble, reserving drippings in skillet.
Strain beef , reserving wine. Pat beef dry with paper towels. Brown beef, in batches, in drippings in skillet over medium heat. Transfer to a greased 5 qt. baking dish. Add bouquet garni; set aside.
Saute carrot in 3 Tbsp. butter in skillet until tender. Add flour; cook 1 min. stirring constantly. Gradually stir in beef broth and reserved wine. Bring to a boil; cook, stirring constantly, until thickened. Stir in salt, pepper, and garlic. Pour over beef mixture. Cover and bake at 325 for 2 1/2 hrs. or until meat is tender.
Meanwhile, brown onions in 3 Tbsp. butter in skillet over medium heat, stirring often. Remove onions with a slotted spoon, reserving drippings in skillet. Set onions aside. Cook mushrooms in drippings in skillet 2-3 min., stirring often. Remove from heat and set aside.
After beef has baked until tender, stir in reserved bacon, onions, and mushrooms with drippings, and parsley into beef mixture. Bake uncovered 15 more min. Remove bouquet garni. Serve over hot rice or egg noodles.

Crab-Stuffed Potatoes

4 large baking potatoes, baked until tender
1/2 C. butter
1/2 C. whipping cream
2 C. fresh lump crabmeat, drained
1 C. shredded Cheddar cheese
1 Tbsp. grated onion
1 1/2 tsp. salt, or more to taste
paprika

Cut a 1 in. wide strip from the top of each baked potato. Carefully scoop out the pulp, leaving shell intact.
Mash pulp with butter and whipping cream; stir in crabmeat and next 3 ingredients. Spoon evenly into shells and place on a baking sheet. Sprinkle with paprika.
Bake at 425 for 15 min.

Chicken-Noodle Casserole

4 stalks celery, finely chopped
1 medium onion, finely chopped
1 Tbsp. vegetable oil
2 lb. chicken legs/thighs
1/2 tsp. black pepper
1 tsp. dried thyme, crushed
1/2 tsp. salt
1 slice bread
12 oz. jumbo or extra-large egg noodles
8 oz. container cheddar French onion or French onion flavor sour cream dip
2 Tbsp. all-purpose flour
nonstick cooking spray
2 Tbsp. fresh parsley

Preheat oven to 375. In a Dutch oven, cook 2/3 of the celery and 2/3 of the onion in hot oil over medium heat for 3 min. Add chicken, pepper, thyme, and salt; cook for 2 min. Add 6 C. water. Bring to a boil; reduce heat and simmer, covered, 20-25 min., until chicken is no longer pink.
Meanwhile, for topping, tear bread into small pieces. In a small bowl, toss together bread, remaining celery and onion; set aside.
With a slotted spoon transfer chicken to cutting board. Add noodles to simmering broth; boil gently 7-8 min., just until tender, stirring occasionally. With slotted spoon, transfer noodles, celery, and onions to a 3 qt baking dish that has been sprayed with nonstick cooking spray.
For sauce, in a bowl, whisk together sour cream dip and flour. Gradually whisk in 1 C. of the hot broth until smooth. Add to broth in Dutch oven; cook and stir until boiling.
Meanwhile, discard skin and bones from chicken. Chop chicken, then add to noodles in dish. Gently stir in sauce. Sprinkle with topping, then lightly spray with nonstick cooking spray.
Bake uncovered 30-35 min. until heated through and topping begins to brown. Top with parsley just before serving.

Ginger Beef Roast

3 lb. boneless chuck roast
1 tsp. peppered seasoned salt
3/4 C. classic-style stir-fry sauce
2 Tbsp. ketchup
2 Tbsp. rice vinegar
2 tsp. grated fresh ginger or 1 tsp. ground ginger
1 lb. bag frozen bell pepper and onion stir-fry, thawed

Spray 12 in. nonstick skillet with cooking spray. Sprinkle beef with peppered seasoned salt; place in skillet. Cook over medium-high heat 5-6 min., turning once, until beef is browned on both sides.
Spray 5-6 qt. slow cooker with cooking spray. Place beef in cooker. In a small bowl, mix stir-fry sauce, ketchup, vinegar, and ginger; pour over beef.
Cover and cook on low 8-9 hours.
Place beef on platter and cover to keep warm. Add stir-fry vegetables to cooker. Increase to high, cover, and cook 15-20 min. longer or until peppers are tender.

Slow Cooker Red Pepper-Spinach Lasagna

26-28 oz. jar of your favorite spaghetti sauce
2 red bell peppers, chopped
1 medium onion, chopped
18 oz. frozen, chopped spinach, thawed and squeezed to drain
8 oz. tomato sauce
9 uncooked lasagna noodles
16 oz. jar Alfredo sauce
15 slices provolone cheese
1/4 C. grated Parmesan cheese

Spray 5-6 qt. slow cooker with cooking spray. Spread 3/4 C. of the spaghetti sauce in the bottom of cooker.
In a large bowl, mix bell peppers, onion, and spinach; stir in remaining spaghetti sauce and tomato sauce.
In cooker, layer 3 lasagna noodles, broken into pieces to fit, over sauce. Top with 1/3 of the Alfredo sauce, spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with 1/3 of the vegetable mixture, spreading evenly.
Repeat layering twice. Sprinkle Parmesan over top.
Cover and cook on low 5-6 hrs. Garnish with fresh oregano or basil, if desired.

Orange Pork Lo Mein

1 lb. boneless center-cut pork loin roast, cut into 3/4 in. pieces
1 large onion, halved lengthwise and cut into 12 wedges
1 red bell pepper, cut into bite size strips
2 medium carrots, sliced
3 garlic cloves, pressed or finely minced
2 tsp. finely chopped fresh ginger
1/2 C. orange juice
1/2 C. orange marmalade
1 1/2 tsp. chili puree
2 Tbsp. fresh lime juice
1 Tbsp. cornstarch
1 tsp. salt (or more to taste)
4 oz. fresh snow pea pods, strings removed
3 C. hot cooked lo mein noodles or substitute

Spray 4-5 qt slow cooker with cooking spray. Place pork, onion, bell pepper, carrots, garlic, ginger, orange juice, marmalade, and chili puree.
Cover and cook on low 6-8 hrs. or high 3-4 hrs.
In a small bowl, mix lime juice, cornstarch, and salt. Stir cornstarch mixture and pea pods into cooker. If needed, increase heat to high; cover and cook about 15 min. longer or until pea pods are crisp-tender. Serve over noodles.

Helpful Tips: You can make your own chili puree. Choose a dried chili pepper of your preferred heat. Remove the stem and split it to remove seeds and veins. place flat in a dry skillet and place over medium heat about 2 min. per side, being sure the fan is on and that you do not breath in the aromatics from directly over the pan. Soak in water for 20-30 min., then pulse in food processor until smooth.
You can use spaghetti or linguine noodles in place of lo mein noodles.
I have found ginger to be much easier to work with if you freeze it, then use a micro plane/grater instead of chopping.

Greek Spanakopita Pie

1 lb. lean ground beef
1 C. finely chopped onion
9 oz. frozen chopped spinach, thawed and squeezed to drain
1/4 C. chopped fresh Italian (flat-leaf) parsley
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can diced tomatoes with Italian-style herbs, undrained
12 sheets frozen phyllo pastry, thawed
6 Tbsp. butter, melted
1/4 C. Italian-style bread crumbs
1 C. crumbled feta cheese

Heat oven to 350. Spray 9 in. glass pie plate with cooking spray.
In a 10 in. skillet, cook beef and onion over medium-high heat 5-7 min., stirring occasionally, until beef is thoroughly cooked; drain.
Stir in spinach, parsley, salt, pepper, and all but 1/2 C. of the tomatoes into beef mixture. Cook and stir until hot; set aside.
Cover phyllo sheets with damp paper towel. Arrange sheets, layering 3 at a time, in an X shape and then in a + shape to create a spoke pattern on work surface, brushing each with butter and sprinkling with 1 tsp. of the bread crumbs as it is added. Transfer all layers of phyllo to pie plate, gently easing down sides of pie plate and allowing excess phyllo to hang over edge.
Place beef mixture in phyllo; top with cheese. Fold overhanging phyllo up and over filling, leaving 2-3 in. center of filling uncovered. Spoon remaining 1/2 C. tomatoes in center. Brush phyllo with remaining butter.
Bake 40-50 min. or until phyllo is golden brown. Let stand 5 min. before serving.

Couscous Stuffed Peppers

4 large bell peppers
1/2 lb. lean ground beef
1/2 C. finely chopped onion
1 clove garlic, pressed or finely minced
15 oz. can tomato sauce
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. cayenne pepper
2/3 C. uncooked couscous
1/2 C. water
pine nuts, if desired
fresh chopped cilantro, if desired

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers; set aside.
In 10 in. skillet, cook beef, onion, and garlic over medium heat about 5 min., stirring occasionally, until beef is browned; drain. Stir in tomato sauce, cumin, salt, cinnamon, and red pepper. Stir in couscous. Divide mixture evenly among peppers.
Add water to 5-6 qt. slow cooker. Stand peppers upright in cooker.
Cover and cook on low 5-7 hrs. Sprinkle with pine nuts and cilantro before serving, if desired.

Thai Peanut Chicken

8 boneless, skinless chicken thighs
13.5 oz. bottle Thai peanut sauce
2 medium carrots
4 green onions, sliced
1 C. uncooked converted white rice
2 1/4 C. water
1/4 C. chopped cocktail peanuts
2 Tbsp. chopped fresh cilantro
1/2 C. chopped red bell pepper

Spray a 3-4 qt. slow cooker with cooking spray. Place chicken in cooker. In medium bowl, mix peanut sauce, carrots, and onions. Pour over chicken.
Cover and cook on low 5-6 hrs.
About 20 min. before serving, prepare rice in water according to package directions. Spoon onto serving platter when done. With slotted spoon, remove chicken from cooker and place over rice. Pour sauce from cooker over chicken. Sprinkle with peanuts, cilantro, and red bell pepper.

Chicken Cacciatore

2 1/2 lb. boneless, skinless chicken thighs
4.5 oz. jar sliced mushrooms, drained
2 6-oz. cans Italian style tomato paste
1 3/4 C. chicken broth
1/2 C. white wine
1 1/2 tsp. dried basil
1/2 tsp. salt
1 dried bay leaf
12 oz. uncooked linguine
1/4 tsp. dried thyme
1 Tbsp. cornstarch
shredded Parmesan

Spray a 3-4 qt. slow cooker with cooking spray. In cooker, place chicken. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix.
Cover and cook on low 8-10 hrs.
About 15 min. before serving, cook and drain linguine as directed on package. Remove chicken from cooker and place on serving platter. Cover to keep warm. Stir thyme into sauce in cooker. Increase heat setting to high. In a small bowl, mix 1/4 C. sauce from cooker and the cornstarch until smooth; stir into remaining sauce in cooker.
Cover and cook on high 10 min. longer, stirring frequently. Remove bay leaf. Serve chicken and sauce over linguine. Sprinkle with cheese.

Tuna Noodle Skillet

1 Tbsp. canola oil
1 large onion, finely chopped
4 C. water
4 C. uncooked medium egg noodles
8 oz. sliced fresh mushrooms
2 5-oz. cans solid white tuna in water, drained
16 oz. jar Alfredo pasta sauce
1 C. seasoned croutons, coarsley crushed

In a 12 in. nonstick skillet, heat oil over medium-high heat. Add onion. Cook 2-3 min., stirring frequently, until softened.
Stir in water and noodles. Cover; heat to boiling. Boil 4 min.
Stir in mushrooms, tuna, and pasta sauce. Reduce heat to medium; simmer uncovered 4-6 min. or until mushrooms are tender, sauce has slightly thickened and noodles are tender.
Remove from heat; let stand 5 min. Just before serving, top with croutons.

Sweet and Sour Noodles and Pork

1 Tbsp. vegetable oil

1 lb. boneless pork loin chops cut into thin strips

1/2 tsp. garlic-pepper blend

1 3/4 C. chicken broth

1/2 C. sweet and sour sauce

2 Tbsp. chili sauce

1 1/2 C. uncooked medium egg noodles

8 oz. fresh sugar snap peas

1 small red bell pepper, cut into thin strips

1/4 C. cashew pieces

In a 12 in. nonstick skillet, heat oil over medium-high heat. Add pork; sprinkle with garlic-pepper blend. Cook 3-5 min, stirring frequently, until browned.

Stir in broth, sweet and sour sauce and chili sauce. Heat to boiling. Stir in noodles. Cover; cook over medium heat 5 min.

Stir in peas and bell pepper. Cover; cook 5-8 min., stirring occasionally, until vegetables and noodles are tender. Sprinkle with cashews.

 

Skillet Stew

1 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. all-purpose flour
8 oz. fresh sliced mushrooms
one small onion, thinly sliced, or chopped
1 1/2 C. beef broth
1/3 C. whipping cream
4 tsp. Dijon mustard
1 lb. unpeeled Yukon gold or red potatoes, washed and cut into 1/2 in. cubes
2 medium carrots, thinly sliced
2 Tbsp. fresh chopped parsley

In a 12 in. nonstick skillet, cook beef over medium-high heat 5-7 min., stirring occasionally, until thoroughly cooked; drain. Stir in salt, pepper, and flour. Add mushrooms and onion; cook 3 min., stirring occasionally.
In a small bowl, whisk broth, whipping cream, and mustard. Add to beef mixture. Stir in potatoes and carrots.
Reduce heat to medium-low; cover and cook 15 min. or until vegetables are tender and sauce is slightly thickened. Sprinkle with parsley.

Shrimp Alfredo Primavera

3 C. uncooked bow-tie pasta
2 slices bacon, cut into 1/2 in. pieces
1 1/2 C. frozen sweet peas
1/4 C. water
1 lb. uncooked, peeled and deveined medium shrimp with tails removed
3/4 C. refrigerated Alfredo sauce
2 Tbsp. chopped fresh chives

Cook and drain pasta according to package directions.
Meanwhile, in a 12 in. nonstick skillet, cook bacon over medium heat 4-5 min., turning once, until crisp. Stir in peas and cook 2 min., stirring occasionally.
Add water. Cover and cook 3-5 min. or until peas are tender and water has evaporated. Add shrimp and cook 2-3 min, stirring occasionally, until shrimp are pink.
Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.

Cheesy Steak and Potato Skillet

1 lb. boneless beef sirloin cut into 4 serving size pieces
3/4 tsp. seasoned salt, divided
1/2 tsp. garlic-pepper blend, divided
2 Tbsp. butter
1 small red bell pepper, thinly sliced
1 small onion, thinly sliced
20 oz. bag refrigerated home-style potato slices
1 C. shredded sharp Cheddar cheese, or more to taste

Sprinkle beef with 1/4 tsp. of the seasoned salt and 1/4 tsp. of the garlic-pepper blend. In a 12 in. nonstick skillet, cook beef over medium-high heat 3-4 min., turning once or twice, until brown and desired doneness. Remove from skillet; cover to keep warm.
In same skillet, melt butter over medium heat. Add stir pepper and onion; cook 2 min., stirring frequently. Add potatoes; sprinkle with remaining seasoned salt and garlic-pepper blend. Cook uncovered 8-10 min, stirring frequently until tender.
Place beef in skillet with potatoes, pushing potatoes around beef. Cook 1-2 min., turning beef once, until hot. Sprinkle with cheese. Cover and heat until cheese is melted.

Helpful Tip: You may also use 1 1/2 C. frozen bell pepper and onion stir-fry and 2 large or 3-4 small potatoes, which take slightly longer cooking time.

Sausage with Fettuccine

8 oz. fettuccine
2 15-oz. cans tomato sauce with Italian herbs
1 lb. bag frozen bell pepper and onion stir-fry, thawed and drained
1 lb. reduced-fat Polska kielbasa sausage, cut into 1/2 in. pieces
finely shredded Parmesan cheese

Cook and drain fettuccine according to package directions; cover to keep warm.
In same saucepan, stir tomato sauce, stir-fry vegetables and sausage. Heat to boiling. Serve sausage mixture over fettuccine, or toss to coat. Top each serving with Parmesan.

Bow-Ties with Salmon and Tarragon Mustard Sauce

16 oz. bow-tie pasta
1 Tbsp. olive oil
1 medium onion, finely chopped
1 Tbsp. chopped fresh tarragon leaves
1 Tbsp. chopped fresh parsley
1/4 C. dry white wine or chicken broth
1 C. whipping cream or half-and-half
2 tsp. stone ground mustard
6-8 oz. sliced, smoked salmon cut into 1/2 in. wide strips
1/2 C. freshly grated or shredded Parmesan

Cook and drain pasta according to package directions.
Meanwhile, in a 10 in. skillet, heat oil over medium heat. Add onion, tarragon, and parsley; cook about 5 min., stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 min. or until wine has evaporated.
Stir in whipped cream and mustard. Heat to boiling. Reduce heat and simmer uncovered 5-10 min. or until sauce is slightly thickened.
Add pasta, salmon, and 1/4 C. of the cheese; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 C. cheese.

Thai Peanut Noodle and Beef Skillet

8 oz. uncooked spaghetti
4 medium carrots, thinly sliced
8 oz. fresh sugar snap peas
14 oz. can coconut milk
1 Tbsp. packed brown sugar
2-3 tsp. Thai red curry paste
1 Tbsp. soy sauce
1/2 C. crunchy peanut butter
2 Tbsp. lime juice
1 lb. lean ground beef
1 Tbsp. freshly grated ginger
1/2 tsp. salt

In a Dutch oven, cook spaghetti according to package directions, adding carrots and peas during last 5 min. of cooking. Drain and rinse with cold water to cool. Drain again and set aside.
In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce, and peanut butter. Microwave uncovered on high 2 min. or until hot. Add lime juice; stir with whisk until smooth, and set aside.
In a 12 in. nonstick skillet, cook beef over medium-high heat 5-7 min, stirring occasionally, until thoroughly cooked; drain. Stir in ginger and salt; cook 1 min. longer.
Stir in spaghetti and vegetables and peanut sauce; toss until coated. Cook 2-3 min. longer, or until thoroughly heated

Curried Turkey Stir-Fry

1 3/4 C. uncooked instant brown rice
2 C. water
1/4 tsp. salt
2 tsp. vegetable oil
1 lb. turkey breast strips
1 medium red bell pepper, cut into thin strips
2 C. small broccoli florets
10 1/2 oz. can ready-to-serve chicken broth soup
4 tsp. cornstarch
4 tsp. curry powder
1/2 tsp. ground ginger
1/4 tsp. salt

Cook brown rice according to package directions using the 2 C. water and 1/4 tsp. salt.
Meanwhile, in a 12 in. nonstick skillet, heat oil over medium-high heat. Add turkey; cook 5-8 min, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 min.
In a small bowl, mix remaining ingredients. Stir into turkey and vegetables. Heat to boiling. Reduce heat; cover and cook 2-3 min. or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.

Beef Chow Mein

1 lb. lean ground beef
2 C. thinly sliced celery
1 medium red bell pepper, coarsely chopped
8 oz. can sliced water chestnuts, drained
12 oz. bottle teriyaki baste and glaze
2 C. cole slaw mix (shredded cabbage and carrots)
3 C. chow mein noodles.

In a 12 in. nonstick skillet, cook beef over medium-high heat 5-7 min., stirring frequently until beef is thoroughly cooked. Stir in celery and bell pepper. Cook 3-4 min., stirring frequently, until vegetables are crisp-tender; drain.
Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 min., stirring frequently, until hot and bubbly. Remove from heat.
Stir in coleslaw mix. Serve over chow mein noodles.

Asparagus and Turkey Sausage Skillet

1 Tbsp. olive oil
19.5 oz. lean Italian turkey sausages, casings removed, cut into 1/2 in. slices
1 large onion, finely chopped
1 C. chicken broth
1 C. water
1 C. uncooked orzo or rosamarina pasta
1 lb. fresh asparagus spears, trimmed and cut into 1 in. pieces
2 Tbsp. sliced pimentos

In a 12 in. nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 min. stirring occasionally.
Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 min. Add asparagus and pimentos. Reduce heat to medium; cover and return to boiling. Cook 8-10 min. or until pasta is tender.

Chicken and Orzo

1 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into 1/2 in. pieces
1 clove garlic, pressed or finely minced
1 3/4 C. chicken broth
1 C. uncooked orzo or rosamarina pasta
14.5 oz. can Italian-style stewed tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then sliced crosswise
2 Tbsp. shredded Parmesan cheese

In a 12 in. nonstick skillet, heat oil over medium-high heat. Add chicken and garlic; cook 4-6 min. stirring frequently, until chicken is brown.
Stir in broth and pasta. Heat to boiling. Reduce heat to medium; cover and cook 10-15 min., stirring occasionally, until pasta is tender and most of liquid is absorbed.
Stir in tomatoes and zucchini. Cook uncovered 5-10 min., stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender and chicken is no longer pink. Sprinkle with cheese.

Fiesta Dinner

1 lb. lean ground beef
1/2 C. finely chopped onion
1 envelope taco seasoning
1 1/2 C. water
14.5 oz. can stewed tomatoes, undrained and chopped
1 C. frozen corn
1 1/2 C. uncooked instant rice
1 C. shredded sharp cheddar cheese
sour cream, optional
corn chips, optional

Brown beef with onion over medium heat and drain. Add taco seasoning, water, tomatoes, and corn. Bring to a boil. Add rice, reduce heat to low; cover and simmer 5 min. Remove from heat and sprinkle with cheese. Top individual servings with a dollop of sour cream and serve with corn chips, if desired.

Sweet and Sour Pork Stir-Fry

1 1/2 lb. pork tenderloin, cubed
1/4 C. cornstarch
3 Tbsp. dark sesame oil, divided
20 oz. can pineapple tidbits
1 Tbsp. soy sauce
1 red bell pepper, chopped
4 green onions, diagonally sliced
1/2 C. hoisin sauce
1 Tbsp. Asian chili garlic sauce
3 C. hot cooked brown rice
1 Tbsp. sesame seeds, toasted

Dredge pork in cornstarch.
Heat 2 Tbsp. oil in wok or large skillet over medium-high heat; stir fry pork in batches, 3 min. or until browned. Remove pork from skillet; set aside and keep warm.
Drain pineapple, reserving 1/4 C. juice. Add reserved juice and soy sauce to skillet, stirring to deglaze the pan.
Add remaining 1 Tbsp. oil to skillet; stir-fry pineapple, bell pepper, and green onions 5 min. or until bell pepper is tender.
Stir together hoisin sauce and chili garlic sauce. Add to skillet. Add the pork and stir-fry 5 min. Serve over hot cooked rice. Sprinkle each serving with sesame seeds.

Cajun Chicken Curry

1/2 tsp. fennel seeds, crushed
1 Tbsp. olive oil
1 lb. skinless, boneless chicken breast halves, cut into 1 in. pieces
1/4 C. butter
1 large green bell pepper, cut into strips
1 large red onion, cut into thin wedges
1 stalk celery sliced
6 cloves garlic, pressed or finely minced
2-3 tsp. curry powder
1 tsp. garam masala
1/2 tsp. salt
1/4 C. all-purpose flour
14.5 oz can chicken broth
1/2 C. tangerine or orange marmalade
1 tsp. hot pepper sauce
4 C. hot cook basmati or jasmine rice

In a Dutch oven, cook fennel seeds in hot oil over medium heat for 1 min. Stir in chicken. Cook and stir for 5 min. or until chicken is browned. Remove chicken with a slotted spoon.
In the same pan, heat butter and cook pepper, onion, celery, garlic, curry powder, garam masala, and 1/2 tsp. salt over medium heat for 5-10 min. or until tender. Stir in flour. Gradually add broth, stirring until combined.
Stir in chicken, marmalade, and hot pepper sauce. Bring to boiling; reduce heat. Simmer covered, 10 min. or until chicken is no longer pink; stir occasionally. Serve over rice.