from the Betty Crocker Kitchens

Deo..r Friends, Stuck in the "What's for dinner?" doldrums? Break out with this doable and delicious collection of fast skillet meals, quick pasta dinners, hearty casseroles and slow cooker suppers. Let Betty Crocker help solve your dinner dilemma. Start by checking out the Editor's Picks for this month.

Enjoy!

Senior Editor

EDITOR'S PICKS Tuscan Rosemary Chicken

and White Beans, p. 9 Peppered Pork Pitas with

Garlic Spread, p. 17 Slow Cooker Beef

Tortellini Soup, p. 43

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Fix-It-Fast Skillet Meals

Quick Pasta Dinners

Casserole & Slow Cooker Suppers

{ook for fhese symbo{s

ready in 30 minutes or less 3g or less, except main dishes with lOg or less

Old-Time Beef and Vegetable Stew, p. 4

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- Betts SUBSTITUTION

You can also use plain tomato sauce instead of the garlic­and-herb flavor.

SERVE-WITH

Complete this tasty meal with crusty dinner rolls and a mixed greens salad tossed with your favorite dressing.

Do-AHEAD

"Speedy stew," an oxymoron? Not if you use a tender cut of beef, cube the meat the night before and use ingredients already in your freezer and pantry.

4

Old-Time Beef and Vegetable Stew prep: 20 MIN fofr;J 20 MIN {Photo on page 2}

1-pound beef boneless sirloin steak, cut into 11-inch cubes

1 bag (1 pound) frozen stew vegetables, thawed and drained

1 can (15 ounces) chunky garlic-and-herb tomato sauce

1 can (14 ounces) beef broth 2 cans (511 ounces each) spicy eight­

vegetable juice

1. Spray 12-i nch nonstick ski I let with cooking spray; heat over medium-high heat. Cook beef in skillet 6 to 8 minutes, stirring occasionally, until brown.

2. Stir in remaining ingredients. Heat to boil­ing; reduce heat. Cover and simmer 5 minutes, stirring occasionally. 6 servings.

1 Serving: Calories 165 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 40mg; Sodium 920mg; Carbohydrate 15g (Dietary Fiber 3g); Protein 19g %Daily Value: Vitamin A 58%; V.itamin C 36%; Calcium 4%; Iron 14% Exchanges: 3 Vegetable, 2 Very Lean Meat, Y, Fat Carbohydrate Choices: 1

FI X- IT-FA ST SK ILL ET MEALS

Bettys Tios SUBSTITUTION

If fresh thyme is not available, Y2 teaspoon dried thyme leaves can be substituted.

If you prefer, use 4 cups cut-up assorted fresh vegetables, such as carrots, bell pep­pers, onions, broccoli and yellow summer squash, instead of the frozen vegetables.

Chicken-in-a­Skillet prep: 30 MIN fofo..{: 30 MIN {Photo on page 3)

v

1 to 2 teaspoons chopped fresh thyme leaves

Y2 teaspoon salt Ya teaspoon pepper

4 boneless, skinless chicken breast halves (about 1Y4 pounds)

1 tablespoon butter or margarine 1 tablespoon olive or vegetable oil 1 teaspoon finely chopped garlic 1 bag {1 pound) Green Giant Select® frozen

broccoli, carrots & cauliflower

1. Mix thyme, salt and pepper; sprinkle over chicken and set aside.

2. Heat butter and oil in 12-inch skillet over medium heat. Cook garlic in butter mixture 1 to 2 minutes, stirring frequently. Add chicken . Cook uncovered 8 to 12 minutes, turning once, until light golden brown.

3 ~ Stir in frozen vegetables. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and chicken is no longer pink when centers of thickest pieces are cut. 4 servings.

High Altitude {3500-6500 ft): In step 2, cook chicken uncovered 10 to 14 minutes, turning once, until light golden.

1 Serving: Calories 230 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 80mg; Sodium 410mg; Carbohydrate 6g (Dietary Fiber 3g); Protein 29g %Daily Value: Vitam in A 64%; Vitamin C 30%; Calci um 4%; Iron 8% Exchanges: 1 Vegetab le, 4 Lean Meat Carbohydrate Choices: I>

5

- Bettys u ~ SUBSTITUTION

Chicken thighs can be used in place of the chicken legs.

SERVE-WITH

Serve this family-pleasing chicken dinner with warm biscuits, butter and honey. -VARIATION

Sprinkle the cooked chicken with chopped fresh thyme and parsley for a fresh herb flavor.

1...-

6

Home-Style Chicken and Corn prep: 20 MIN fofo..(: 40 MIN

1 tablespoon butter or margarine 8 chicken legs (about 2 pounds)

1 large onion, cut in half and sliced 1 teaspoon seasoned salt

Y4 teaspoon pepper %cup water 8 half-ears Green Giant Nibblers® frozen

corn-on-the-cob (from 12-count package)

1 bag (1 pound 4 ounces) refrigerated new potato wedges

Chopped fresh parsley, if desired

1. Melt butter in 4-q uart nonstick Dutch oven over high heat. Cook chicken, onion , Y2 tea­spoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chi-cken occa­sionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn.

2. Reduce heat to ·medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining Y2 teaspoon seasoned salt evenly over top. Cover and cook 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

3. Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley. 4 servings.

High Altitude (3500-6500 ft): In step 2, cover and cook 20 to 25 minutes.

1 Serving: Ca lories 480 (Ca lories from Fat 135); Fa t 15g (Saturated 5g); Cholesterol 95mg; Sodium 460mg; Carbohyd rate 57g (Dietary Fiber 6g); Protein 35g %Daily Value: Vi tamin A 8%; Vitamin C 18%; Ca lcium 4%; Iron 26% Exchanges: 4 Starch, 3 Lean Meat Carbohydrate Choi ces: 4

FI X- IT-FAST SKILLET MEAL S

, Bettys

SUBSTITUTION

If you prefer dark meat, substitute 8 boneless, skinless chicken thighs for the chicken breasts.

SUCCESS HI NT

Keep chicken as moist and tender as possi­ble by not overcook­ing it. Check chicken for doneness at the minimum cooking time by cutting into the thickest part of the chicken with a knife to see if the juices are no longer pink.

HEALTH TWIST

Italian dressing comes in reduced-fat and fat-free varieties in addition to regular dressing. Using the reduced-fat version will save you 45 calo­ries and 5 grams of fat per serving.

/ Tuscan Rosemary Chicken and White Beans prep: 30 MIN fofoJ 30 MIN

Y3 cup Italian dressing 4 boneless, skinless chicken breast halves

(about 114 pounds)

14 cup water 2 medium carrots, sliced (1 cup) 2 medium stalks celery, sliced (1 cup)

14 cup coarsely chopped drained sun-dried tomatoes in oil

1 teaspoon dried rosemary leaves, crumbled l~can (19 ounces) cannellini (white kidney)

beans, rinsed and drained

1. Heat dressing in 12-inch skillet over medium­high heat. Cook chicken in dressing 2 to 3 min­utes on each side or until lightly browned.

2. Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skil­let. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and carrots are crisp-tender.

3. Stir in beans. Cover and cook 5 to 6 minutes or until beans are thoroughly heated. 4 servings.

High Altitude (3500-6500 ft): In step 1, cook chicken in dressing 3 to 5 minutes. In step 2, reduce heat to medium and use Y3 cup water.

1 Serving: Ca lories 400 (Calo ries from Fat 115); Fat 13g (Saturated 2g); Cholesterol 75mg; Sodium 300mg; Carbohydrate 41g (Dietary Fiber 10g); Protein 40g %Daily Value: Vi tamin A 100%; Vitamin C 8%; Calcium 18%; Iron 34% Exchanges: 3 Sta rch , 4Yz Very Lean Meat Carbohydrate Choi ces: 3

FI X-I T- FAS T SK I LLE T MEA LS 9

- Bettys lips SUBSTITUTION

If you can't find the refrigerated seasoned chicken, substitute 1Yz cups diced cooked chicken.

SERVE-WITH

A salad of fresh melon chunks, pineapple and berries, plus glasses of lemon-ade or iced tea will add a cool, fresh touch to these yummy quesadillas.

VARIATION

To make Quick Chicken-Vegetable Quesad i lias, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green on1ons over the cheese for each quesadilla. -

10

Quick Chicken Quesadillas prep: 25 MIN fofo.(: 25 MIN

1 package (6 ounces) refrigerated cooked Southwest-flavor chicken breast strips

Yz cup Old El Paso® Thick 'n Chunky salsa

8 flour tortillas (6 to 8 inches in diameter)

Cooking spray 2 cups finely shredded Colby-Monterey jack

cheese (8 ounces) "V4 cup sour cream

1. Cut chicken into bite-size pieces. Mix chicken and salsa in small bowl.

2. Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and Yz cup of the cheese. Top with another tortilla; spray top of tortilla with cook­Ing spray.

3. Cook uncovered over medium heat 4 to 6 minutes, carefully ~turning after 2 minutes, until golden brown. Repeat with remaining tor­tillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and , if desired, additional salsa. 4 servings.

1 Serving: Ca lories 480 (Ca lories from Fat 235); Fat 26g (Saturated 14g); Cholesterol 100mg; Sodium 730mg; Carbohydrate 30g (Dietary Fiber 2g); Protein 32g % Daily Value: Vitamin A 18%; Vitamin C 4%; Ca lcium 50%; Iron 14% Exchanges: 2 Starch, 4 Medium·Fat Meat, y, Fat Carbohydrate Choices: 2

FI X- IT - FA ST SK IL LE T MEA LS

Be_qys Tips If the cheese sauce becomes too thick, stir in a couple tablespoons of water or milk.

VARIATION

Serve spaghetti with these cheesy meat­balls and vegetables to soak up the tasty cheese sauce.

Cooked chicken pieces or frozen salad shrimp can be used in place of the meatballs.

SPECIAL TOUCH

Garnish with fresh parsley or thyme.

Chee~y Meatballs and Vegetables prep: 25 MIN fofo..{: 25 MIN

1Yz cups uncooked regular long-grain rice 1 package (16 ounces) frozen cooked

meatballs ¥3 cup half-and-half 2 packages (1 0 ounces each) Green Giant®

frozen broccoli, cauliflower, carrots & cheese-flavored sauce

1. Cook rice as directed on package.

2. Meanwhile, cover and cook frozen meat­balls in 12-inch skillet over medium-high heat 4 minutes, stirring once. Stir in half-and-half, scraping skillet to remove any browned bits of meat.

3. Add blocks of frozen vegetables and sauce, placing vegetable sides down. Cover and cook 10 to 12 minutes, stirring occasionally, until vegetables and meatballs are hot. Serve over rice. 6 servings.

High Altitude (3500-6500 ft): In step 3, cover and cook 12 to 15 minutes.

1 Serving: Calories 465 (Calories from Fat 155); Fat 17g (Saturated 8g) ; Cholesteroi90mg; Sodium 520mg; Carbohydrate 54g (Dietary Fiber 3g); Protein 24g %Daily Value: Vitamin A 52%; Vitamin C 24%; Calcium 14%; Iron 22% Exchanges: 3 Starch. 2 Vegetable, 1Y, Med ium-Fat Meat, 1Y, Fat Carbohydrate Choices: 3Y,

FI X- IT -FAS T SKI LL ET MEALS 13

./

Bettys Tip SUBSTITUTION

Ground turkey can be used in place of the ground beef in this recipe.

SUCCESS HINT

Garnish this dinner­time treat with chopped fresh cilantro for an extra south-of­the-border taste.

SERVE-WITH

Warm corn bread, butter and honey are great accompani­ments to this stick-to­your-ribs meal.

Skillet Nacho Chili prep: 30 MIN fofo.(: 30 MIN

1 pound lean ground beef 1 medium onion, chopped (12 cup) 1 can (19 ounces) Progresso® hearty

tomato soup 1 can (15 ounces) spicy chili beans in sauce,

undrained

1 can (4 .5 ounces) Old El Paso® chopped green chiles, undrained

1 cup Green Giant® Niblets® frozen corn (from 1-pound bag)

1 cup shredded Cheddar cheese (4 ounces) 2 cups corn chips

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef and onion in skillet 10 to 12 minutes, stirring frequently, until beef is brown and onion is tender; drain.

2. Stir soup, chili bea green chiles and corn into beef mixture. Heat to boiling; reduce heat to medium. Cook 8 to 10 minutes, stirring occa­sionally, until sauce is sli,ghtly thickened and corn i':i..._cooked. "'

3. Sprinkle each serving with cheese. S@rve with corn chips. 4 servings. · -1_Serving: ~a lori es 5BS"{Calories fr~rii fat260); fa t

, ,.;j1g); C,h_o l~;_sterol95mg; Sodium 1790mg; Earbohydr<lte~Sg ..;.. 'fiber Sg); Proteio_ 37g ._' -.. • · % Daily Value: \L[tam in A,26%; Vitamin C 28%;-Lakium •

20%; Iron 30% Exchanges: 3 Starch, 4 Med ium-Fat Meat, 1 Fat

"''mtvorolte €hoices: 3

Bettys Th SUBSTITUTION

Thinly sliced chicken can be substituted for the pork in this recipe. Cook 5 to 6 minutes or until the chicken is no longer pink in center.

SERVE-WITH

Crispy carrot sticks, celery sticks and cucumber rounds go well with these filling pork sandwiches.

VARIATION

Look for flavored and whole wheat pita breads in the bakery section of the super­market to use instead of the pita folds.

Peppered Pork Pitas with Garlic Spread prep: 20 MIN fofo_{: 20 MIN

Y1 cup mayonnaise or salad dressing

2 tablespoons milk 2 cloves garlic, finely chopped 1 pound pork boneless loin chops,

cut into thin bite-size strips

1 tablespoon olive or vegetable oil 1 teaspoon coarsely ground pepper 1 jar (7.25 ounces) roasted red bell peppers,

drained and sliced

4 ~ita fold breads (7 inches in diameter)

1. Mix mayonnaise, milk and garlic in small bowl ; set aside.

2. Mix pork, oil and pepper in medium bowl. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm.

3. Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each ; fold up. 4 servings.

1 Serving: Ca lories 555 (Ca lori es from Fat 250); Fat 28g (Sa turated 6g); Cholesterol 80mg; Sodium 630mg; Carbohydrate 44g (Dietary Fiber 2g) ; Protein 32g % Dai ly Value: Vitamin A 58%; Vitamin C 74%; Calcium 8%; Iron 16% Exchanges: 3 Sta rch, 3 Lean Meat, 3Y, Fat Carbohydrate Choices: 3

FIX - IT -FAST SKILLET MEALS 17

/

Bettys u ~ SERVE-WITH

Celery and carrot sticks with dip go well with the creamy goodness of this chowder.

VARIATION

This creamy chowder is also good without the bacon. Try adding your favorite canned beans such as great northern, black-eyed peas or black beans.

SPECIAL TOUCH

Sprinkle with a fresh herb such as parsley, cilantro or thyme.

18

..

Potato, Corn and Bacon Chowder prep: 20 MIN fofo..f: 40 MIN

3 cups water

3 cups half-and-half

X teaspoon salt

1 package (4.8 ounces) Betty Crocker® Suddenly Potato Salad® traditional potato salad mix

12 slices ready-to-eat cooked bacon, cut into pieces

1 cup Green Giant Niblets frozen corn (from 1-pound bag)

1. Heat water and 2 cups of the half-and-half just to boiling in 4-quart saucepan or Dutch oven over medium heat. Stir in potatoes and seasoning mix. Cover and cook 20 minutes, stirring occasionally.

2. Stir in remaining 1 cup half-and-half, the bacon and frozen corn. Cover and cook 5 to 8 minutes, stirring occasionally, until chowder is hot. 4 servings.

1 Serving: Ca lories 560 (Ca lories from Fat 290); Fat 32g (Saturated 16g); Cholesterol 85mg; Sodium 1270mg; Carbohydrate 53g (Dietary Fiber 3g); Protein 15g % Daily Value: Vitamin A 16%; Vitamin C 2%; Calcium 18%; Iron 2% Exchanges: 3Y:z Sta rch. Y, High-Fat Meat, 5 Fat Carbohydrate Choices: 3Y:z

FI X- IT -FAST SK I LLET MEALS

-

Bettys Ti. 5 SUBSTITUTION

You can use 1 can (14 to 16 ounces) bean sprouts, rinsed and drained, instead of the fresh bean sprouts.

Purchase a prepared peanut sauce instead of making your own. Use 2Y2 cups of peanut sauce for this recipe.

D1o You KNow? Matchstick-size or julienne carrots can be purchased in the produce section of the supermarket.

20

Vegetables in Peanut Sauce with Noodles prep: 35 MIN fofol 35 MIN

1 Y4 cups water

1 cup creamy peanut butter

Y4 cup sugar Y2 cup soy sauce

1 tablespoon cornstarch

1 tablespoon grated gingerroot

8 medium green onions, sliced (Y:! cup)

2 cups cauliflowerettes

2 cups broccoli flowerettes

2 medium carrots, cut into matchstick-size pieces (1 cup)

2 medium stalks celery, sliced (1 cup)

1 bag (8 ounces) fresh bean sprouts

1 can (8 ounces) sliced water chestnuts, drained

5 cups chow mein noodles

Dry-roasted peanuts, if desired

.. 1. Mix water, peanut butter, sugar, soy sauce, cornstarch , gingerroot and onions in medium bowl ; set aside.

2. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook cauliflowerehes, broccoli, carrots and celery in Dutch oven 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes, stirring frequently. Reduce heat to medium ; stir in peanut butter mixture. Cover and cook about 5 minutes, stirring occasionally, until sauce is thickened .

FI X-IT-F AS T SKILLET ME AL S

3. Serve vegetable mixture over noodles. Sprinkle with peanuts. 6 servings.

1 Serving: Calories 610 (Ca lories from Fat 325); Fat 36g (Sa turated 6g); Cholesterol Omg; Sodium 1630mg; Carbohydrate 59g (Dietary Fiber Sg); Protein 22g % Daily Value: Vi tamin A 84%; Vi tamin C 42%; Ca lcium 10%; Iron 26% Exchanges: 3 Starch, 2 Vegetable, 1 High· Fat Meat, 5 Fat Carbohydrate Choices: 4

21

Chicken Lo Mein , p. 24

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Betts lips

•

SUBSTITUTION

Ground pork for chow mein can be substi­tuted for the chicken, and 2 ounces uncooked spaghetti can be substituted for the Oriental noodles.

SUCCESS HINT

Garnish lo mein with extra chopped green onions, chopped peanuts or toasted sesame seed.

SERVE-WITH

A salad of chilled pineapple chunks and mandarin orange segments served in a lettuce cup is an easy addition to this quick meal.

24

Chicken Lo Mein prep: 20 MIN fofo . ..f: 20 MIN (Photo on page 24)

2 ounces uncooked Oriental noodles

2 tablespoons light sesame or vegetable oil

1 teaspoon finely chopped garlic

1 pound chicken breast strips for stir-fry

Y3 cup chopped green onions

4 cups coleslaw mix (from 1-pound bag) 1 bag (1 pound) Green Giant® Create a Meal!®

frozen teriyaki stir-fry meal starter

1. Cook and drain noodles as directed on package.

2. While noodles are cooking, heat oil in 4- to 6-quart Dutch oven over medium-high heat. Cook garlic and chicken in oil 4 to 5 minutes, stirring frequently, just until chicken is no longer pink in center.

3. Stir in onions, coleslaw mix and meal starter vegetables and sauce. Cover and cook 7 to 9 minutes, stirring frequently, until vegetables are hot. Stir in noodles. Cook 1 to 2 minutes, stirring constantly, until noodles are well mixed. 4 servings.

High Altitude (3500-6500 ft): After stirring in noodles in step 3, cook 2 to 4 minutes.

1 Serving: Ca lori es 425 (Ca lories from Fat 135); Fat 15g (Sa turated 3g); Cholesterol 70mg; Sodium 1080mg; Carbohydrate 37g (Dietary Fi ber 6g); Protein 35g % Daily Value: Vitamin A 2%; Vitamin C 24%; Ca lcium 6%; Iron 12% Exchanges: 2 Starch, 1 Vegetable, 4 Lea n Meat, y, Fat Carbohydrate Choices: 2Y,

QUI CK PAS TA DI NNE RS

t

I...,

Bettyslins SUBSTITUTION

One pound fully cooked mild Italian sausages can be used instead of the uncooked links. just omit the cooking in step 2, and heat the broth and sausage with the squash, tomato and basil in a 12-inch skillet as directed in step 3.

SUCCESS HINT

Cut meat and vegeta­bles into pieces of uniform size to ensure even cooking. Meat and poultry will be easier to slice if you freeze them slightly before cutting.

SPECIAL TOUCH

Shave fresh Parmesan cheese over this Italian bowl. Or if you are in a hurry, use purchased shredded or grated Parmesan cheese.

Italian Sausage with Tomatoes and Penne •

prep: 25 MIN fofo..(: 25 MIN (Photo onpage25}

3 cups uncooked penne pasta (9 ounces)

1 pound uncooked Italian sausage links, cut crosswise into 'X-inch slices

Y2 cup beef broth 1 medium yellow summer squash, cut

lengthwise in half, then cut crosswise into 'X-i nch slices

2 cups grape or cherry tomatoes, cut lengthwise in half

'X cup chopped fresh or 1 tablespoon dried .• basil leaves

/

6 green onions, cut into Yl-inch pieces (Yl cup) 2 tablespoons olive or vegetable oil

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium­high heat. Cook sausage in skillet 4 to 6 minutes, stirring frequently, until brown. Stir in broth ; reduce heat to medium. Cover and cook 5 minutes.

3. Stir in squash , tomatoes and 2 tablespoons of the basil. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes, stirring occasion­ally. Stir in onions. Simmer uncovered 1 minute.

4. Toss pasta , oil and remaining 2 tablespoons basil. Divide pasta among individual bowls. Top with sausage mixture. 4 servings.

High Altitude (3500-6500 ft): In step 3, after heating to boiling, reduce heat to medium-low. Cover and simmer about 7 minutes.

1 Serving: Ca lori es 590 (Ca lories from Fat 280); Fat 31g (Sa tu rated 9g); Cholesterol 120mg; Sodium 920mg; Carbohydrate 51g (Dietary Fi ber 4g); Protein 27g % Daily Value: Vitamin A 24%; Vitamin C 22%; Ca lcium 8%; Iron 28% Exchanges: 3 Sta rch, 1 Vegetable, 2 High-Fat Meat, 5 Fat Carbohydrate Choices: 3Yz

25

-

Bettyslips SUBSTITUTION

Shrimp or scallops can be substituted for the chicken in this recipe. Reduce the cooking time in step 1 to 4 to 5 minutes.

SUCCESS HI NT

Boneless, skinless chicken breast strips can be found in the meat department of the supermarket.

SERVE-WITH

A tossed green salad with tomatoes and crusty bread go well with this "comfort food" meal.

SPECIAL TOUCH

Chopped fresh basil adds color and flavor to this pleasing meal. Strips of red bell pep­per or chopped red bell pepper can also be used to garnish this recipe.

26

Chicken and Broccoli Pasta Alfredo prep: 25 MIN fofo.l 25 MIN

1 tablespoon olive or vegetable oil

1 pound boneless, skinless chicken breast strips

Y3 cup water

1 bag (1 pound) Green Giant® Pasta Accents® frozen garlic vegetables with pasta

Y3 cup whipping (heavy) cream

Y2 cup shredded Parmesan cheese

Chopped fresh basil leaves, if desired

1. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 6 to 7 minutes, stir­ring frequently, just until chicken is no longer pink in center.

2. Stir in water and frozen pasta-vegetable mixture. Cover and cook 4 to 5 minutes, stir­ring occasionally, until vegetables are hot. Stir in whipping cream. Cook 2 to 3 minutes or until hot.

3. Turn off heat. Stir in •. cheese. Let stand 2 to 3 min­utes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired . 4 servings.

High Altitude (3500-6500 ft) : After stirring in water and frozen pasta-vegetable mixture in step 2, heat to boiling; reduce heat. Cover and cook 5 to 7 minutes.

1 Serving: Calories 385 (Ca lori es from Fat 170); Fat 19g (Saturated 8g); Cholesterol100mg; Sodium 470mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 30g % Daily Value: Vitamin A 24%; Vitamin C 12%; Calcium 4%; Iron 10% E•hanges: 1Y, Sta rch, 3Y, Lean Meat, 1Yl Fat Carbohydrate Choices: 1Yl

QUICK PASTA DINNERS

Bettys Tips SUCCESS HINT

Beef is easier to cut if partially frozen for 30 to 60 minutes.

SERVE-WITH

Serve with a mixed greens salad topped with sliced pears and dressing, and your dinner is ready!

DID You KNOW

Quick-cooking ramen noodles, containing the seasoning packet, are perfect for fast dishes because you don't have to add a lot of ingredients.

28

Easy Ramen Noodle Bowl prep: 25 MIN fofa{: 25 MIN

1 pound beef boneless sirloin , cut into thin strips

2 cups water

1 package (3 ounces) Oriental-flavor ramen noodle soup mix

1 bag (1 pound) fresh stir-fry vegetables Y4 cup stir-fry sauce

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.

2. Heat water to boiling in skillet. Break block of noodles from soup mix into water; sir until slightly softened . Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring o casion­ally, until vegetables are crisp-tende r,.

3. Stir in contents of seasoning pacl<et from soup mix, stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls. 4 servings.

1 Serving: Ca lories 255 (Calories from Fat 65); Fat 7g (Satu Cholesterol 60mg; Sodium 1040mg; Carbohydrate 20g (Dtetary Fiber 3g); % Daily Value: Vitamin A 100%; Vitami n C 46%; Ca lcium 8%; Iron Exchanges: 1 Starch, 1 Vegetable, 3 Very Lean Mea t, 1 Fat Carbohydrate Choices: 1

Bettys Tips SUBSTITUTION

Ground turkey can be used in place of the lean ground beef. Reduced-fat or fat­free sour cream can be substituted for the regular sour cream.

HEALTH TWIST

You can reduce the sodium in this recipe by using 40% less-sodium taco seasoning mix.

SERVE-WITH

Serve this skillet sup­per with baked tor­tilla chips and fresh fruit salad served in lettuce cups. Look for jars of fresh fruit in the produce section of the supermarket.

Taco Supper Skillet prep: 35 MIN fofo.I 35 MIN

Y2 pound lean ground beef

1 envelope (1.25 ounces) Old El Paso® taco seasoning mix

2Y4 cups water

1 Y2 cups uncooked wagon wheel pasta (512 ounces)

112 cups Green Giant Niblets frozen corn (from 1-pound bag)

1 can (15 to 16 ounces) pinto or kidney beans, rinsed and drained

1 medium tomato, chopped (%cup)

Y2 cup sour cream

1 cup shredded Cheddar cheese (4 ounces)

1 tablespoon chopped fresh chives

1. Cook beef in 12-inch skillet over medium­high heat about 6 minutes, stirring frequently, until brown ; drain .

2. Stir seasoning mix, water, pasta , corn, beans and tomato into beef. Heat to boiling; stir. Reduce heat to medium-low. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.

3. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives. Cover and let stand 2 to 3 minutes or until cheese is melted . 4 servings.

/

High Altitude (3500-6500 ft): Use 212 cups water.

1 Serving: Calories 655 (Ca lories from Fat 225); Fat 25g (Saturated 13g); Cholesterol80mg; Sod ium 750mg; Carbohydrate 85g (Dietary Fiber 13g); Protein 36g %Daily Value: Vitamin A 34%; Vitamin C 10%; Calcium 22%; Iron 36% Exchanges: 5 Starch, 2 Vegetable, 2Y:i Medium-Fat Meat, Y:i Fat Carbohydrate Choices: 5Y:i

QU I CK PASTA DINNERS 31

-

-

Bettys n ~ SUBSTITUTION

Ground beef can be substituted for the ground pork in this recipe.

Cooked rice can be used in place of the pasta. Stir in 2 cups cold cooked rice instead of the pasta in step 3.

SERVE-WITH

Serve with a salad of sl iced cucumbers, chopped green onions and sliced celery tossed with vinaigrette. Add a light dessert of lime sherbet with fresh fruit to round out this meal.

32

Szechuan Pork with Orzo prep: 20 MIN fofo .. .f: 20 MIN

o/4 cup uncooked orzo or rosamarina pasta (5 ounces)

1 tablespoon light sesame or vegetable oil

1 pound coarsely ground pork (chow mein meat)

1 bag (1 pound) Green Giant Create a Meal! frozen Szechuan stir-fry meal starter

Peanuts, if desired Chopped green onion, if desired

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook pork in oil 4 to 6 minutes, stirring frequently, until brown.

3. Stir in meal starter vegetables and sauce. Cook 5 to 6 minutes, stirring frequently, until vegetables are crisp-tender and sauce block is melted . Stir in pasta. Cook 1 to 2minutes, stir­ring frequently, until well mixed and hot. Garnish with peanufs and onion . 4 servings.

High Altitude (3500-6500 ft) : After stirring in pasta in step 3, cook 2 to 4 minutes.

1 Serving: Ca lories 480 (Ca lories from Fat 215); Fa t 24g (Saturated 7g); Cholesterol70mg; Sodium 1050mg; Carbohydrate 34g (Dietary Fi ber 4g); Protein 32g % Daily Value: Vita min A 44%; Vitamin C 14%; Ca lcium 4%; Iro n 12% Exchanges: 2 Sta rch, 1 Vegetabl e, 3Y, Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2

QU I CK PAS TA DI NNE RS

.-=

Bettys Tips SUBSTITUTION

To make this a meat­less soup, substitute two 15- to 16-ounce cans of great north­ern or cannellini beans, drained, for the pork. Heat with the frozen vegetables in step 3.

SERVE-WITH

Serve a warm, crusty French bread with this hearty soup to soak up all the goodness.

Zesty Italian Pasta Minestrone prep: 30 MIN fofo_{: 30 MIN

1 pound bulk Italian sausage 1 package (8.25 ounces) Hamburger Helper®

zesty Italian 3% cups water

2 cans (14 ounces each) beef broth

1 teaspoon dried basil leaves 1 bag (1 pound) Green Giant® frozen

mixed vegetables Shredded Parmesan cheese, if desired

1. took sausage in 4-quart Dutch oven over medium-high heat 4 to 5 minutes, stirring fre­quently, until no longer pink; drain if necessary.

2. Stir in pasta, sauce mix, water, broth and basil. Heat to boiling. Cook uncovered 5 minutes, stirring occasionally.

3. Stir in frozen vegetables. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender and vegetables are hot. Serve with cheese. 6 servings.

1 Serving: Calories 330 (Ca lories from Fat 145); Fat 16g (Saturated 5g); Cholesterol 65mg; Sodium 1900mg; Carbohydrate 29g (Dietary Fiber 3g); Protein 18g %Daily Value: Vitamin A 42%; Vi tamin C 22%; Calcium 6%; Iron 12% Exchanges: 2 Starch, 2 Medium-Fat Meat, Yz Fat Carbohydrate Choices: 2

PASTA DINNER S 35

- Bettys n SUBSTITUTION

Use reduced-fat Swiss cheese and a dash of ground nutmeg in place of the Cheddar cheese to bring a whole new flavor to this traditional pasta dish.

VARIATION

Try one of the many new pasta shapes or flavored pasta in this quick recipe.

36

Easy Macaroni and Cheese prep: 20 MIN fofo..f: 20 MIN

2 packages (7 ounces each) small pasta shells 2 tablespoons butter or margarine

~cup Gold Medal® all-purpose flour

Y2 teaspoon salt

Y2 teaspoon ground mustard (dry) ~ teaspoon pepper

2 cups half-and-half 3 cups shredded Cheddar cheese {12 ounces) 4 medium green onions, sliced (~cup) ~cup chopped red bell pepper

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, melt butter in 3-quart nonstick saucepan over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat 20 seconds, stirring constantly, until butter is absorbed ; remove from heat. Gradually beat in half-and-half with wire whisk. Heat to boiling over medium heat, .stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

3. Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot. 8 servings.

High Altitude (3500-6500 ft): Use 2~ cups half­and-half. After heating to boiling in step 2, boil and stir 3 minutes.

1 Serving: Ca lories 465 (Ca lories from Fat 235}; Fa t 26g (Saturated 16g}; Cholesterol115mg; Sodium 470mg; Ca rbohydrate 39g (Dietary f iber 2g}; Protein 19g %Daily Value: Vitamin A 24%; Vitamin C 8%; Ca lcium 30%; Iron 14% Exchanges: 2Y, Starch. 2 High·Fat Mea t, 1Yl Fat Carbohydrate Choices: 2Y,

QUI CK PASTA DI NN ER S

Bettys Tips SUBSTITUTION

Ground beef is a quick substitution for the sausage in this easy lasagna.

SERVE-WITH

Add garlic toast and a Caesar salad for an easy, tasty dinner in minutes!

Stove-Top Lasagna prep: 30 MIN fofoi 30 MIN

1 pound bulk Italian sausage 1 medium onion, cut in half and sliced (Yz cup)

1 jar (26 to 30 ounces) chunky tomato pasta sauce (any variety)

1 jar (4.5 ounces) Green Giant® sliced mushrooms, drained

1 medium green bell pepper, cut into thin bite-size strips

3 cups uncooked mafa lda (mini-lasagna noodle) pasta or medium egg noodles

.• (6 ounces) 2Yz cups water

Yz teaspoon Italian seasoning 1 cup shredded Italian-style cheese blend or

mozzarella cheese (4 ounces)

Chopped fresh basil, if desired

1. Cook sausage and onion in 12-inch skillet or 4-quart Dutch oven over medium-high heat, stirring occasiona lly, u nti I sa usage is no longer pink; drain .

2. Stir remaining ingredients except cheese and basi l into sausage. Heat to boiling, stirring occa­sionally; reduce heat to medium .

.. 3. Simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil. 6 servings. -. High Altitude'(3500-6500 ft): Use 2% cups water. In step 3, simmer uncovered about 12 minutes.

39

Wefcome your fo.m;{y home wdh irresisf;b(e aromas from fhe oven or

sf ow cooker. These heo.rfy co.ssero( es and s(ow cooker mea(s w;(( have

everyone o.skin~ for more.

Betty's "M SUBSTITUTION

You can substitute 1 pound fully cooked kielbasa or Polish sausage, cut into 1'2-inch slices, for the bulk pork sausage. Omit the cooking step in step 1, and just mix the kielbasa with the vegetables.

If onion-seasoned beef broth is not available, regular beef broth can be substituted .

SERVE-WITH

To round out this hearty meal , serve a fresh green salad and crusty dinner rolls.

42

Mashed Potato and Sausage Casserole prep: 20 MIN fofo..( 1 HR 15 MIN (Photo on page 40}

1 pound bulk pork sausage

1 bag (1 pound) Green Giant frozen mixed vegetables

1 cup onion-seasoned beef broth (from 14-ounce can)

3 tablespoons Gold Medal all-purpose flour Y2 package (7.2-ounce size) Betty Crocker®

roasted garlic mashed potato mix (1 pouch)

Water, milk and margarine or butter called for on potato mix package

1. Heat oven to 425~ Butter or spray with cook­ing spray square baking dish, 8x8x2 inches. Cook sausage in 10-inch skillet over medium-high heat, stirring frequently, until no longer pink; drain. Mix sausage and frozen vegetables in baking dish. Mix broth and flour in small bowl ; pour over sausage mixture and gently stir.

2. Cover and bake 35 to 45 minutes, stirring occasionally, until mixture is hot, bubbly and slightly thickened .

3. Make potatoes as directed on package for 4 servings, using 1 pouch potatoes and season­ing, water, milk and margarine; let stand 3 to 5 minutes. Spoon onto sausage mixture. Bake uncovered 8 to 12 minutes or until potatoes start to brown. 5 servings.

1 Serving: Ca lories 400 (Ca lori es from Fat 215); Fat 24g (Saturated 7g); Cholesterol 40mg; Sodium 950rng; Ca rbohydrate 30g (Dietary Fiber 4g); Protein 16g %Daily Value: Vitamin A 62%; Vita min C 32%; Ca lcium 14%; Iron 8% Exchanges: 2 Starch, 1Y, High-Fat Meat, 2 Fat Carbohydrate Choices: 2

CASSE ROLE & SLO W COO KER SUPPER S

Bettys Ttos SUBSTITUTION

Use any flavor of filled frozen pasta. just make sure the pieces are bite-size.

SERVE-WITH

Add hot garlic bread for an easy meal.

SPECIAL TOUCH

Top each serving with a teaspoon of basil pesto.

/ Slow Cooker Beef Tortellini Soup prep: 20 MIN fofoJ: 9 HR 45 MIN (Photo on page 41)

1 pound beef stew meat 1 large onion, chopped (%cup)

1 large carrot, chopped (% cup)

1 medium stalk celery, chopped (Yz cup)

2 cloves garlic, finely chopped

2 teaspoons sugar

1 can (14.5 ounces) diced tomatoes, undrained

2 cans (1 OYz ounces each) condensed beef consomme

1 t~aspoon dried basil leaves

2 cups frozen cheese-filled tortellini (from 1-pound 3-ounce bag)

1 cup Green Giant® frozen cut green beans (from 1-pound bag)

1. Add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consomme in order listed to 3Yz- to 4-quart slow cooker.

2. Cover and cook on Low heat setting 8 to 9 hours.

3. About 25 minutes before serving, stir in basil , frozen tortellini and green beans. Increase heat setting to High. Cover and cook about 25 min­utes or until beans are tender. 6 servings.

High Altitude (3500-6500 ft) : In step 3, cover and cook on High heat setting 30 to 35 minutes.

1 Serving: Ca lori es 320 (Ca lories from Fat 125}; Fat 14g (Sa turated Sg}; Cholesterol100mg; Sodium 710mg; Ca rbohydrate 22g (Dietary Fiber 3g}; Protein 26g % Dai ly Value: Vitamin A 56%; Vitamin C 12%; Calcium 10%; Iron 20% Exchanges: 1 Sta rch, 1 Vegetable, 3 Medium-Fat Meat Carbohydrate Choices: 1Y,

43

__ Bettys TiJ

L

SUBSTITUTION

Ricotta cheese can be substituted for the cottage cheese.

TIME-SAVER

If you don't want to cook chicken for this recipe, your super­market offers these options: deli roasted chicken, frozen diced precooked chicken and canned chicken breast chunks.

44

Creamy Chicken Lasagna prep: 40 MIN fofo.I 1 HR 50 MIN

12 uncooked lasagna noodles (12 ounces) 1 tablespoon butter or margarine %cup chopped green bell pepper % cup chopped onion Y3 cup milk

2 cans (10% ounces each) condensed cream of chicken soup

Yz teaspoon dried basil leaves

Y4 teaspoon pepper 1 container (12 ounces) small curd

creamed cottage cheese

3 cups diced cooked chicken 2 cups shredded mozzarella cheese

(8 ounces) 1 cup shredded Cheddar cheese (4 ounces)

Yz cup grated Parmesan cheese

1. Heat oven to 350~ Spray bottom and sides of rectangular bakihg dish, 13x9x2 inches, with cooking spray. Cook and drain noodles as directed on package.

2. While noodles are cooking, melt butter in 2-quart saucepan over medium-high heat. Cook bell pepper and onion in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.

3. Place 4 noodles in baking dish . Top with about 1 cup of the soup mixture, half of the cottage cheese, 1Yz cups of the chicken , 2!3 cup mozzarella cheese and Y3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.

CA SS EROLE & SLOW COOK ER SU PP ERS

4. Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting. 8 servings.

High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 5 minutes.

1 Serving: Ca lories 490 (Ca lories from Fat 205); Fat 23g (Saturated 12g); Cholesterol 80mg; Sodium 1120mg; Ca rbohydrate 35g (Dietary Fiber 2g); Protei n 36g %Daily Value: Vitamin A 18%; Vitamin C 10%; Ca lcium 42%; Iron 12% Exchanges: 2 Starch, 4 Medium-Fat Mea t, 1 Fat Carbohydrate Choices: 2

45

Bettys Tips SUBSTITUTION

A 12-ounce can of tuna, drained, can be substituted for the chicken.

SERVE-WITH

Cooked baby carrots will add color to this creamy comfort meal.

j

Scalloped Chicken and Potatoes prep: 15 MIN fofo.I 50 MIN

1 package {4.8 ounces) Betty Crocker® sour cream 'n chives potato mix

2Y4 cups boiling water % cup half-and-half or whole milk

3 cups cubed cooked chicken 1 cup Green Giant® frozen sweet peas

(from 1-pound bag)

1 can {8 ounces) Green Giant mushroom pieces and stems, drained

Y2 cup Progresso® plain bread crumbs Y4 ·cup butter or margarine, melted 1 tablespoon chopped fresh parsley

/

1. Heat oven to 450~ Mix potatoes, sauce mix, water, half-and-half, chicken, peas and mush­rooms in ungreased 2-quart casserole.

2. Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.

3. Mix remaining ingredients in small bowl; sprinkle over potato mixture. Bake uncovered about 5 minutes or until light golden brown. 5 servings.

High Altitude {3500-6500 ft): Use 2Y2 cups boiling water.

1 Serving: Calories 450 (Ca lories from Fa1200}; Fat 22g (Saturated 11g); Cholesterol110mg; Sodium 800mg; carbohydrate 34g (Dietary Fiber 4g); Protein 29g % Daily Value' Vitamin A 14j( Vitamin C 2%; Calcium 8%; Iron 14%

~ Exchanges: 2 Sta rch. 1 Vegdable, 3 Medium·Fal Meat, 1 Fat Carbohydrate Choices}

., ~ .....

~

)'

-

-

-

j

Betty's Ti SUBSTITUTION

Ground beef or pork can be substituted for the ground turkey in this recipe.

SUCCESS HINT

For a fun fiesta feel to dinnertime, set the table with color­ful napkins, plates and glassware.

SERVE-WITH

Serve crispy cole­slaw and orange wedges with this tasty casserole.

48

Salsa-Turkey Corn Bread Casserole prep: 25 MIN fofo..f: 45 MIN

1 tablespoon olive or vegetable oil 1 "X pounds ground turkey

1 cup Old El Paso Thick 'n Chunky salsa

2 tablespoons Gold Medal all-purpose flour 2 cans (15 ounces each) Green Giant® cream

style sweet corn

2 cans (15 ounces each) black beans, rinsed and drained

1 tablespoon chili powder 2 teaspoons ground cumin

Y2 teaspoon salt Ya teaspoon pepper

Corn Bread Topping (below)

1. Heat oven to 450~ Spray rectangular baking dish , 13x9x2 inches, with cooking spray. Heat oil in 4-quart Dutch oven over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring fre­quently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened .

2. Stir in remaining ingredients except Corn Bread Topping. Heat to boiling. Spread turkey mixture in baking dis ~.

3. Make Corn Bread Topping. Pour topping over turkey mixture; gently spread to sides of baking dish. Bake uncovered 12 to 15 minutes or until topping is golden brown. 8 servings.

Corn Bread Topping

1 pouch (6.5 ounces) Betty Crocker® golden corn muffin and bread mix

11 cup milk

2 tablespoons margarine or butter, melted 1 egg

CASSERO LE & SLOW COOK ER SU PPER S

Stir all ingredients in medium bowl just until moistened (batter will be lumpy).

High Altitude (3500-6500 ft) : No changes.

1 Serving: Calories 485 (Calories from Fat 125); Fat 14g (5aturated 3g); Cholesterol 75mg; Sodium 1230mg; Carbohydrate 70g (Dietary Fiber 11g); Protein 31g %Dai ly Va lue: Vitamin A 16%; Vitamin C 12%; Calcium 16%; Iron 32% Exchanges: 4 Starch, Y, Other Carbohydrate, 3 Very Lean Meat, 1 Fat Carbohydrate Choices: 4Y,

49

l B~ys rips SUBSTITUTION

Green Giant frozen cut green beans can be substituted for the peas in this recipe.

SUCCESS HINT

just before serving, sprinkle with chopped fresh sage or garnish with a sprig of fresh sage.

SERVl -WITH

Serve.thist.l.! stew with squash and applesauce.

Slow Cooker Harvest Pork Stew prep: 15 MIN fofc;J 9 HR 35 MIN

1Y2 pounds pork boneless shoulder roast,

v

trimmed of fat and cut into %-inch pieces

1 tablespoon Gold Medal all-purpose flour 1 teaspoon seasoned salt

Y2 teaspoon garlic pepper

1 bag (1 pound 4 ounces) refrigerated new potato wedges

2 cups baby-cut carrots, cut lengthwise in half

1 medium onion, cut into thin wedges 1'jar {12 ounces) home-style pork gravy 2 tablespoons chili sauce 1 cup Green Giant frozen sweet peas

(from 1-pou nd bag)

1. Toss pork, flour, seasoned salt and garlic pepper in 3Y2- to 4-quart slow cooker until pork is coated . Stir in potatoes, carrots, onion , gravy and chili sauce.

2. Cover and cook on Low heat setting 8 to 9 hours.

3. About 20 minutes before serving, stir in frozen peas. Cover and cook on Low heat setting about 20 minutes or until peas are tender. 6 servings.

1 Serving: Ca lories 365 (Calories from Fat 135); Fat 15g (Sa turated 6g); Cholesterol 75mg; Sodium 700mg; Carbohydrate 33g (Dietary Fiber 5g); Protein 30g % Daily Value: Vitamin A 100%; Vi tamin C 14%; Calcium 4%; Iron 16% Exchanges: 2 Starch, 1 Vegetable, 3 Lean Meat, Y, Fat Carbohydrate Choices: 2

CASSEROLE & SLOW COOK ER SUPPERS 51

- Bettys u-SUBSTITUTION

Do you have meat lovers in your family? Any meat-filled ravioli can be used instead of the cheese-filled variety. -VARIATION

Add one of the fol-lowing on the first layer of ravioli: 1 cup sliced mushrooms, 1 package (9 ounces) Green Giant® frozen spinach, thawed and squeezed to drain, or 1Y2 ounces sliced pepperoni .

Do-AHEAD

To make this super-easy recipe ahead of time, layer the ingre-dients in the baking dish, cover tightly with aluminum foil and refrigerate up to 24 hours. Bake as directed. -

52

Easy Ravioli BaRe prep: 10 MIN fofo.I 1 HR 10 MIN

1 jar (26 to 28 ounces) tomato pasta sauce (any variety)

1 package (25 to 27Y2 ounces) frozen cheese­filled ravioli

2 cups shredded mozzarella cheese (8 ounces)

2 tablespoons grated Parmesan cheese

1. Heat oven to 350~ Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray.

2. Spread :y.; cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

3. Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand ·10 minutes before cutting. 8 servings.

High Altitude (3500-6500 ft): Cover and bake 50 minutes. Remove foil; continue as directed.

1 Serving: Ca lories 375 (Ca lories from Fat 155); Fat 17g (Satu rated 7g); Cholesterol 110mg; Sodium 1440mg; Carbohydrate 35g (Dieta ry Fiber 2g); Protein 20g % Daily Value: Vitami n A 22%; Vi tam in C 12%; Calcium 42%; Iron 10% Exchanges: 2 Starch, 2 Med ium-Fat Meat, 1Yz Fat Carbohydrate Choices: 2

CASSEROLE & SLOW COOKER SUPPERS

/

Bettys Tip SERVE-WITH

If you like, sprinkle hot sandwiches with your favorite shred­ded cheese and serve with chips.

VARIATION

Slice 11arge onion and 11arge red bell pepper, and place on beef in slow cooker. Continue as directed in step 2.

. _ ...

54

Slow Cooker Tangy Italian Beef Sanawiches prep: 10 MIN fofo..(: 12 HR 10 MIN

3- to 4-pound beef boneless sirloin tip roast, trimmed of fat

Y4 cup packed brown sugar 1 bottle {16 ounces) Italian dressing

2 teaspoons Italian seasoning 12 sandwich buns, split

1. Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied , remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.

2. Cover and cook on Low heat setting 10 to 12 hours.

3. Remove beef from cooker; place on cutting board . Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker fill each bun with about % cup beef. Serve w· remaining juices. 12 sandwiches.

1 Sandwich: Ca lor[es 42~ (Ca lories from Fat 200}; Fat 22g (Satu Cholesterol 65mg~ Sodium 640mg; Carbohydrate 30g (Dietary Fiber % Daily Value: Vitamin "A 2%; Vita(llin C 0%; Ca lcium 12%; I Exchanges: 2 Starch, ? Medium-Fat Meat, .l Fat Carbohydrate Choices: 2

Bettys Tips SERVE-WITH

Serve steamed rice and fresh green beans with this savory dinner.

VARIATION

Vary the flavors of this dish by using different dried fruits. Usi ng all apricots gives a sweeter flavor to the meat. Dried apples with a 2- inch stick of cinnamon will give a sweet, tangy fa ll flavor to the recipe.

DID You KNow? Beef brisket is from the breast section under the first ribs. It is usually sold bone­less. Brisket requires long, slow cooking to tenderize it and bring

Slow Cooker Sweet and Savory Brisket of Beef prep: 15 MIN fofo..( 10 HR 15 MIN

3Yz- to 4-pound fresh beef brisket (not corned bee~, trimmed of fat

1 package (7 ounces) mixed dried fruit 2 cans (14 ounces each) beef broth

Yz teaspoon salt Yz teaspoon pepper 5 to 6 tablespoons Gold Medal® Wondra®

quick-mixing flour

1. Place all ingredients except flour in 31/z- to 4-quart slow cooker, cutting beef to fit if necessary.

2. Cover and cook on Low heat setting 9 to 10 hours.

3. Remove beef to warm platter; cover with aluminum foil. Increase heat setting to High . Beat flour into hot cooking liquid , using wire wh isk. Cover and cook 5 to 10 minutes, stirring occasionally, until mixture is thickened. Cut beef into 8 portions; serve with sauce. 8 servings.

1 Serving: Calories 385 (Calories from Fat 125); Fat 14g (Saturated 5g); Cholesteroi11Smg; Sodium 700mg; Carbohydrate 20g (Dietary Fiber lg); Protein 45g % Daily Va lue: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 26% Exchanges: l> Sta rch, l> Fruit, 6 Lean Meat Carbohydrate Ch oices: 1

-

-

/

Bettys n SUBSTITUTION

If diced tomatoes with zesty mild green chilies are not avail­able, use plain diced tomatoes and add a 4.5-ounce can of Old El Paso chopped green chiles.

SERVE-WITH

Serve warm corn muffins, butter and honey with this hearty chili.

SPECIAL TOUCH

Garnish chili with sour cream, shredded Cheddar cheese and fresh cilantro.

58

Slow Cooker Chili Beef Stew prep: 10 MIN fofo_{: 10 HR 10 MIN

1 Y2 pounds beef stew meat

4 medium potatoes, cut into 1-inch pieces

1 medium onion , coarsely chopped {% cup)

3 cans {14.5 ounces each} diced tomatoes with zesty mild green chilies, undrained

1 can {14 ounces) beef broth

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon garlic salt

Ys teaspoon pepper

1. Mix all ingredients in 3Yl- to 4-quart slow cooker.

2. Cover and cook on Low heat setting 9 to 10 hours. 6 servings.

1 Serving: Ca lories 320 (Ca lories from Fat 125); Fat 14g (Sa turated Sg); Cholesterol 70mg; Sodium 680mg; Carbohyd rate 22g (Dietary Fi ber 3g); Protein 27g % Dai ly Va lue: Vitamin A 16%; Vitamin C 18%; Ca lci um 4%; Iron 22% Exchanges: 1 Starch , 1 Vegetable, 3 Lea n Meat, 1 Fat Ca rbohydra te Choices: 1Y2 •·

CASSEROLE & SLOW COOKER SUPPERS

Bett 5 u '5 VARIATION

For those who like it spicy, use a 14.5-ounce can of diced tomatoes with jalapenos in place of the plain canned diced tomatoes.

SPECIAL TOUCH

For a party, place the rolls in a basket and arrange the toppings on a large platter so guests can top their sandwiches as they like.

DID You KNow? The amount of bone in the pork shoulder you purchase can vary and will affect the amount of meat you have in the end to shred for these delicious sandwiches.

60

Slow Cooker Hot Pork Sandwiches prep: 30 MIN fofo..f: 10 HR 30 MIN

3Y2-pound pork shoulder roast, trimmed of fat

1 tablespoon Cajun seasoning 1 tablespoon red pepper sauce 1 can (14.5 ounces) diced tomatoes, undrained

12 kaiser rolls 12 slices(% ounce each) Monterey jack cheese

with jalapeno peppers 12 leaves lettuce

12 slices tomato

1. Place pork in 3- to 4-q ua rt slow cooker. Sprinkle with Cajun seasoning and pepper sauce. Pour tomatoes over pork.

2. Cover and cook on Low heat setting 8 to 10 hours.

3. Remove pork from cooker; place on cutting board . Shred pork, using 2 forks; discard bones. Return pork to cooker and mix well. Using slotted spoon to remove pork mixture from cooker, fill each roll with Y2 cup pork mixture. Top with cheese, lettuce and tomato. 12 sandwiches.

1 Sandwich: Ca lories 500 (Ca lories from Fat 225}; Fat 25g (Saturated 10g}; Cholesterol105mg; Sodium 560mg; Carbohydrate 30g (Dietary fiber 2g}; Protein 39g % Daily Value: Vitamin A 16%; Vitam in C 10%; Calcium 22%; Iron 18% Exchanges: 2 Starch, 5 Lean Meat, 1Yl Fat Ca rbohydrate Choices: 2

CASSEROLE & SLOW COOKER SUP PERS

Bettys lios SUCCESS HINT

Don't use broken wild rice for this recipe. It won't hold its shape well after the long cook time.

HEALTH TWIST

Use reduced-fat cream of mushroom soup to make this a lower-fat chowder.

DID You KNOW?

Wild rice isn't rice at a II. It's actually the large seeds of a grass.

Slow Cooker Turkey­Wild Rice Chowder prep: 30 MIN fofoJ 9 HR 35 MIN

4 boneless, skinless turkey thighs (about 2 pounds), cut into 1-inch cubes

2 dried bay leaves 3 cups sliced fresh mushrooms (8 ounces)

Yz cup uncooked wild rice

1 medium stalk celery, cut into Yz- inch pieces (Yz cup)

2 medium carrots, cut into Yz- inch pieces (1 cup)

1 envelope onion-mushroom soup mix ·.• (from 1.8-ou nee package)

1 can (10% ounces) condensed cream of mushroom soup

1 carton (32 ounces) chicken broth 1 cup Green Giant Select® LeSueur® frozen

baby sweet peas (from 1-pound bag)

1. Add all ingredients except peas in order listed to 3Yz- to 4-quart slow cooker.

2. Cover and cook on Low heat setting 8 to 9 hours.

3. Gently stir in frozen peas. Increase heat setting to High. Cover and cook 5 minutes. Remove bay leaves. 6 servings.

$S

1 Serving: Ca lories 380 (Calories from Fat 90); Fat lOg (Saturated 3g); Cholesterol 155mg; Sodium 1590mg; Carbohydrate 25g (Dietary Fiber 4g); Protein 48g % Daily Value: Vitamin A 78%; Vitamin C 6%; Calcium 8%; Iron 28% Exchanges: 1 Starch, 2 Vegetable, 6 Very Lean Meat, 1 Fat Carbohydrate Choices: 1Yi

C A 55 E R 0 L E & 5 L 0 W C 0 0 K E R 5 U P PER 5 63

Index 13 Cheesy Meatballs and Vegetables 28 Easy Ramen Noodle Bowl 4 Old-Time Beef and Vegetable Stew

14 Skillet Nacho Chili ear.k 43 Slow Cooker Beef Tortellini Soup 58 Slow Cooker Chili Beef Stew

25 Italian Sausage with Tomatoes and Penne

57 Slow Cooker Sweet and Savory Brisket of Beef

42 Mashed Potato and Sausage Casserole

54 Slow Cooker Tangy Italian Beef Sandwiches

17 Peppered Pork Pitas with Garlic Spread

31 Taco Supper Skillet 18 Potato, Corn and Bacon Chowder 51 Slow Cooker Harvest Pork Stew

Meatless 60 Slow Cooker Hot Pork Sandwiches 36 Easy Macaroni and Cheese 52 Easy Ravioli Bake

39 Stove-Top Lasagna 32 Szechuan Pork with Orzo

20 Vegetables in Peanut Sauce with Noodles

35 Zesty Italian Pasta Minestrone

ea ultzy. 26 Chicken and Broccoli Pasta Alfredo 5 Chicken-in-a-Ski I let

24 C.flicken Lo Mein 44 Creamy Chicken Lasagna 6 Home-Style Chicken and Corn

10 Quick Chicken Quesadillas 48 Salsa-Turkey Corn Bread Casserole 47 Scalloped Chicken and Potatoes 63 Slow Cooker Turkey-Wild

Rice Chowder 9 Tuscan Rosemary Chicken and

White Beans

64

Nufr;fion o..nd Recipe Tesfin~ Gu;de{;nes Daily Va lues are set by the Food and Drug Administration and based on the needs of most hea lthy adults. Percent Daily Values are based on an average diet of 2,000 ca lories per day. Your daily va lues may be higher or lower depending on you r ca loric needs.

RECOMMENDED INTAKE FOR A DAILY DIET OF 2,000 CA LORI ES Tot a I Fat .. . . . ...... ...... ...... Less than 65g Saturated Fat . .. . . ...... . ....... . Less than 20g Cholesterol . . . . . . . . . . . .. ..... . Less than 300mg Sodium . ... ... ..... . .. .. .. . .... Less than 2,400mg Total Carbohydrate. . . . . . . . . . . . . 300g Dietary Fiber ... ... ........ .. .... 25g

Diet Exchange information is included for people who manage their ca lori e intake with this nutritional "accounting" method . "Other Ca rbohydrates" are included for foods that contain added suga rs. If you are following a medica lly prescribed diet , consult your physician or registered dietitian about thi s information . .. Many people with diabetes use ca rbohydrate counting as a way to manage their blood suga r levels. To help people who count ca rbohydrates, the number of ca rbo­hydrate choices per serving is included for each recipe. One ca rbohydrate choice is equiva lent to 15 grams of ca rbohydrate.

CALCULATI NG NUTRITION INFORMATION GU IDELINES

o The first ingredient is used wherever a choice is given (such as y, cup sour cream or plain yogurt).

o The first ingredient amount is used wherever a range is given (such as 2 to 3 teaspoons).

o The first serving number is used wherever a range is given (such as 4 to 6 servings).

o "If desired" ingredients are not included, whether mentioned in the ingredient list or in the recipe directions as a suggesti on (such as sprinkle with brown suga r if desired).

o Only the amount of a marinade or frying oil that is absorbed during preparation is calculated .

INGREDIENTS USED FOR RECIPE TESTING AND NUTRITION CALCULATIONS

The foll owing ingredients, based on most commonly purchased ingredients, are used unless indica ted otherwise:

o Large eggs o 2% milk

• 80%- lea n ground beef

• Vegetable-o il spread with at least 65% fat whenever marga rine is used

• So lid vegetable shortening (not mar­ga rin e, butter or nonstick cooking sp ray) is used for greasing pans

EQU IPMENT USED IN RECIPE TESTING • Cookware and bakeware without nonstick

coatings are used unless specified in reci pe. • Wherever a baking pa n is specified in a

recipe, a metal pan is used; wherever a baking dish or pie plate is specified, oven· proof glass or ceramic ovenwa re is used.

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