Yields: 4-5 servings

Ingredients:

1 lb. ground beef

1 small onion, chopped

1/2 tsp garlic salt

1/4 tsp pepper

10 3/4-oz. can condensed cream of mushroom or celery soup

4-oz. can (1/2 cup) mushroom stems and pieces, drained

3/4 cup dairy sour cream or yoghurt

Instructions:

• In a medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15- 20 min. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mien noodles.

Yield: 8 servings (2 quarts)  | Prep: 25 min | Cook: 35 min

Ingredients:

1 large onion, finely chopped

2 tbsp butter

3 cups diced small red potatoes

2 cans (14-1/2 ounces each) chicken broth

2 cups cooked cubed turkey breast

2 cups frozen mixed vegetables, thawed

1/2 tsp salt

1/2 tsp white pepper

1/2 tsp poultry seasoning

2 cups heavy whipping cream

Instructions:

• In a large saucepan, sauté onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt and pepper and poultry seasoning. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).

Prep: 1 hour 15 mins | Serves: 8

Ingredients:

2 lbs ground beef

8 medium potatoes, peeled and chopped into quarters

1 large yellow onion

Salt, pepper and garlic to taste

1/4 cups Worcestershire sauce

2 tbsp. ground curry (season to taste)

1/2 bag (1.5 cups) shredded carrots

Instructions:

1. Chop onion finely and sauté in 2 tbsp. olive oil until soft. Add beef and cook until brown. Add seasonings and sauce and simmer with carrots. While this is cooking, boil potatoes for 25 mins. When potatoes are done, pour water off and mash with butter, salt, pepper and milk.
2. Spread beef mixture into 9×13″ pan and pour in just enough water to cover the bottom but not rise above the beef/onion/carrots. Spread mashed potatoes evenly over top and mark with fork in a criss-cross pattern. Bake at 350° for 40 mins until lightly brown and bubbling around edges.

Prep: 40 mins | Bake: 25 mins | Yield: 16 servings (3/4 cup each)

Ingredients:

4 small zucchini, halved lengthwise and cut into 1″ slices

2 large onions, cut into wedges

2 medium yellow summer squash, halved lengthwise and cut into 1″ slices

2 large sweet yellow peppers, cut into 1″ pieces

1 cpu fresh baby carrots, halved lengthwise

2 tbsp olive oil

3 1/2 cups uncooked fusili pasta

2 cups (8 oz.) shredded fontina cheese

1 1/2 cups heavy whipping cream

1/2 cup canned diced tomatoes in sauce

1/2 cup grated Parmesan cheese, divided

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp pepper

Instructions:

1. In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1″ baking pans. Bake at 450°F for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°F.
2. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture.
3. Transfer to a greased 13×9″ baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

Yield: 8 servings

Ingredients:

1/2 lb. sliced bacon, diced

2 1/2 lbs. red potatoes, thinly sliced

2 medium onions, sliced

1 1/2 lb. boneless venison steak, cubed

2 cans (14 3/4 oz. each) cream-style corn

3 tbsp Worcestershire sauce

1 tsp sugar

1/2-1 tsp seasoned salt

Instructions:

1. In large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onion in a. 5-qt. slow cooker. Top with venison and bacon.
2. Combine the corn, Worcestershire sauce, sugar and seasoned salt; pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.

Yield: 10 servings (2 1/2 quarts)

Ingredients:

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves

2 tbsp olive oil

3 cups chicken broth

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

2 1/2 cups cubed cooked turkey

1 can (15 oz.) solid-pack pumpkin

1 can (14 1/2 oz.) diced tomatoes, undrained

2 tsp dried parsley flakes

2 tsp chili powder

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp salt

Instructions:

1. In a large skillet, sauté the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt slow cooker; stir in the remaining ingredients.
2. Cover and cook on low for 4-5 hours or until heated through.

Prep: 40 mins | Cook: 20 mins | Total Time: 1 hour | Yield: 8-10 servings

Ingredients:

For the sauce:

1 16-oz. bottle mild salsa verde

1 cup fresh cilantro, tightly packed

For the enchiladas:

3 cups shredded rotisserie chicken breast

3 cups Monterey jack cheese, about 12 oz.

1/2 cup finely chopped fresh cilantro

1 medium jalapeño, finely chopped (optional)

2 tsp honey

2 tbsp fersh lime juice

1 tsp garlic powder

kosher salt and freshly ground black pepper, to taste

8 8″ flour tortillas

For the diced pickled red onion:

1/2 medium red onion, peeled and diced

1/4 cup white wine vinegar, or any other mild vinegar

1/4 cup water

1 tsp sugar

1/2 tsp kosher salt

Instructions:

1. Preheat oven to 425°F. Spray a 9×13″ pan with cooking spray or oil it lightly. Set aside.
2. Combine salsa verde and 1 cup cilantro in a blender. Using the pulse option, pulse about 15-20 times until cilantro is well blended, but still a bit chunky. Pour 1 cup of the sauce into prepared pan. Set aside.
3. Combine chicken, 1 cup cheese, 1/2 cup chopped cilantro and diced jalapeño (if using) in a medium-sized bowl. Toss gently with a fork to combine. Combine lime juice, honey and garlic powder in a small bowl and stir to combine. Drizzle over chicken and toss again.
4. Drizzle about 2 tsp of olive oil onto a dinner plate. Set one tortilla on the oiled plate. Scoop up about 1/3 cup of the chicken mixture and spread evenly across the lower third of the tortilla. Roll up tortillas and place, seam sides down, in pan. Repeat with remaining 7 tortillas, adding a bit more oil to the plate, as needed.
5. Pour sauce down center of enchiladas and spread to within one inch of edges. Sprinkle remaining 2 cups cheese over the sauce. Leave a 1″ border that’s not covered with sauce and cheese. (The edges crisp up in the oven and are delicious!)
6. Bake for 15-20 minutes or until cheese is melted and bubbly. Garnish with chopped cilantro and pickled red onion if desired.
7. While the enchiladas are baking, prepare pickled red onions. Combine diced onion, vinegar, water, sugar and salt in a small bowl. Allow to sit for 15-20 minutes, then drain well and pat dry with paper towels.

Prep: 20 mins | Cook: 5 mins | Total Time: 25 mins | Yield: 6 servings

Ingredients:

4 tbsp oil, divided

2 tbsp lemon juice

1 1/2 tsp seasoned salt

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp crushed red pepper flakes, optional

1 1/2 pounds boneless skinless chicken breast, cut into thin strips

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

6 8″ flour tortillas, warmed

Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Instructions:

1. In a large resealable plastic bag, combine 2 tbsp oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
2. In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Prep: 25 mins | Cook: 25 mins | Yield: 8 servings

Ingredients:

8 boneless skinless chicken breast halves (4 oz. each)

1/2 cup egg substitute

2 tbsp plus 1/4 cup dry white wine or chicken broth, divided

5 tbsp lemon juice, divided

3 garlic cloves, minced

1/8 tsp hot pepper sauce

1/2 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/4 cup minced fresh parsley

1/2 tsp salt

3 tsp olive oil, divided

2 tbsp butter

Instructions:

1. Flatten chicken to 1/4″ thickness. In a shallow dish, combine the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
2. In a large nonstick skillet, brown four chicken breast halves in 1 1/2 tsp oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
3. In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

Ingredients:

1 lb. chicken breast

1 (8 oz.) cream cheese, cubed

1 can (4.5 oz.) green chiles

12 flour tortillas

2 (10 oz.) cans green enchilada sauce

Shredded cheddar cheese

1 onion, chopped

Instructions:

1. Cook and shred chicken. Cook onion butter until soft and transparent. Add chicken, cream cheese, chiles and half of 1 can of sauce. Cook and stir until blended and cream cheese is melted. Spoon filling into tortillas and arrange in a greased 9×13″ dish. Cover with remaining enchilada sauce. top with cheese. Bake 15-20 minutes at 400°F until heated through and cheese is bubbly.