Spaghetti Beef Stew

2 pounds boneless beef chuck roast
2 medium onions, cut into 1-inch chunks
1 large red sweet pepper, cut into 3/4-inch pieces
1 14 ounce jar spaghetti sauce
1 1/2 pounds zucchini, cut into 3/4-inch chunks
Salt
Pepper
Hot cooked spaghetti

Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti
sauce. Cover and cook on low-heat setting for 9 to 10 hours or cook on high-heat
setting for 5 hours.
If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until
meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti.

Nutrition Facts
Servings Per Recipe 6

Amount Per Serving
Calories 350
Protein(gm)32
Carbohydrate(gm)20
Fat, total(gm)15
Cholesterol(mg)101
Saturated fat(gm)6
Dietary Fiber, total(gm)3
Sodium(mg)505
Vegetables()3
Other Carb()1
Lean Meat()4
Fat()1

Chipotle-Marmalade Chicken

4 Servings

Prep: 15 min. Cook: 4 hours

Ingredients:

4 boneless skinless chicken breast halves (6 ounces each)

1/4 teaspoon salt

Dash pepper

1/2 cup chicken broth

1/3 cup orange marmalade

1 tablespoon canola oil

1 tablespoon balsamic vinegar

1 tablespoon minced chipotle pepper in adobo sauce

1 tablespoon honey

1 teaspoon chili powder

1/4 teaspoon garlic powder

4 teaspoons cornstarch

2 tablespoons cold water

Directions:

Sprinkle chicken with salt and pepper. Transfer to a 4- or 5-qt. slow

cooker. In a small bowl, combine the broth, marmalade, oil, vinegar,

chipotle pepper, honey, chili powder and garlic powder; pour over

chicken. Cover and cook on low for 4-5 hours or until a meat

thermometer reads 170

Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into the

pan. Bring to a boil; cook and stir for 2 minutes or until

thickened. Serve with chicken.

Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1/3 cup sauce equals 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.

From Taste Of Home

Slow Cooker Turkey Chili

• 2 tablespoons olive oil
• 3 medium-size onions, diced
• 2 pounds lean ground turkey
• 2 cans (28 ounces each) diced tomatoes
• 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
• 1 can (28 ounces) baked beans
• 1 can (8 ounces) tomato sauce
• 4 cups frozen corn, thawed
• 1/4 cup chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Tortilla chips, optional

1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.

2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

• Amount Per Serving
• Calories 394
• Protein(gm)26
• Carbohydrate(gm)53
• Fat, total(gm)10
• Cholesterol(mg)61
• Saturated fat(gm)2
• Dietary Fiber, total(gm)12
• Sodium(mg)825 

Risotto Florentine

This was a risotto improvisation that turned out wonderful!  Very rich and filling dinner.

12 oz bag Arborio Rice
2 Tbsp. butter
8 oz mushrooms, diced
1 large onion, diced
1 cup white wine
1 tsp. garlic powder
1/2 cup frozen spinach
5 cups chicken broth
3/4 cup Parmesan cheese

In a heavy saucepan, saute rice in 1 Tbsp. butter, stirring constantly.  Add mushrooms, onion and garlic powder.  Saute until onion is tender.  Stir in spinach.  Add wine and saute until absorbed.  Slowly add 1 cup broth, stirring frequently.  As the liquid cooks down, continue to add remainder of broth, 1/2 cup at a time, until all broth is used and the mixture is very creamy.  Fold in the cheese, pepper and remaining butter.

Yellow Squash Casserole

6 - 8 Yellow Squash, sliced
1 small onion, diced finely
12 Ritz Crackers
1/2 cup milk
2 eggs
1/2 cup shredded cheddar cheese
1/2 stick butter, melted
1 tsp. salt
1/4 tsp. pepper


Parboil squash and onion in salted water until tender; drain well.  Place into buttered casserole dish.  Top with cracker crumbs and cheese.  Mix milk, eggs, melted butter and salt & pepper; pour over the squash.  Bake for 1 hour at 325º.  When casserole is almost done, put additional cheese and cracker crumbs on top, bake until cheese is melted.

Neapolitan Quiche

Plain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill

Line a 9-inch pie plate with pastry.  Beat eggs and milk together until well blended, stir in seasonings and cheese.  Chop fish into pastry lined pie plate.  Top with egg mixture.  Bake in a preheated 425 degree oven 30-35 minutes.   Cut into wedges.  Serve hot.

Basmati Rice and Chicken

2 tsp. olive oil
1 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups Basmati rice
3 cups chicken broth
1/4 tsp. saffron, toasted
1/4 tsp. salt
1/8 tsp. turmeric (optional)
1 lb. skinless boneless chicken breast, cubed
3 Tbs. Italian parsley, finely chopped

Heat oil in a large skillet over medium high heat.  Add onion, peppers and garlic and saute until onion is translucent, about 5 minutes.  Stir in rice until well coated in oil.  Add broth, saffron, salt, freshly ground black pepper to taste and turmeric.  Bring to a boil over high heat; stir in chicken and 2 Tbsp of parsley; cover, reduce heat to low and simmer 15 minutes or until rice is tender and all liquid is absorbed.  Remove from heat and let stand 5 minutes.  Fluff with fork, and serve garnished with remaining parsley.
Makes 6 servings.