• 1 lb. boneless beef chuck roast, cut into 1″ pieces
• 1 tablespoon cooking oil
• 2 (14.5 oz.) cans diced tomatoes, undrained
• 3 medium carrots, sliced
• 2 small potatoes, peeled, if desired, and cut into 1/2″ cubes
• 1 large onion, chopped (1 cup)
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 cup frozen loose-pack peas, thawed

In a large skillet, brown beef on all sides in hot oil over medium-high heat.  Place meat in a 3 1/2 to 4 1/2 quart slow cooker.  Add undrained tomatoes, carrots, potatoes, onion, water, salt and thyme.

Cover; cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.  Stir in peas.  Ladle into bowls to serve.

YIELD:  4 to 5 servings

• 1 package (8 oz.) manicotti shells
• 2 cups cubed cooked chicken
• 2 cups (8 oz.) shredded Monterey Jack cheese, divided
• 1 1/2 cups (6 oz.) shredded cheddar cheese
• 1 cup (8 oz.) sour cream
• 1 small onion, diced, divided
• 1 can (4 oz.) chopped green chilies, divided
• 1 can (10.75 oz.) condensed cream of chicken soup, undiluted
• 1 cup salsa
• 2/3 cup milk

Cook manicotti according to package directions.  Meanwhile, in a large bowl, combine the chicken. 1 1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies.

In another bowl, combine the soup, salsa, milk and remaining onion and chilies.  Spread 1/2 cup in a greased 13″ x 9″ baking dish.

Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture.  Arrange over sauce in baking dish.  Pour remaining sauce sauce over shells.

Cover and bake at 350 degrees for 30 minutes.  Uncover; sprinkle with remaining Monterey Jack cheese.  Bake 10 minutes longer or until cheese is melted.

• 4 garlic cloves, minced
• 2 tablespoons butter
• 1 pound uncooked medium shrimp, peeled and deveined
• 6 ounces fresh snow peas
• 1/2 cup julienned sweet red pepper
• 1/2 cup julienned sweet yellow pepper
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chicken broth
• hot cooked rice

In a large skillet, saute garlic in butter until tender.  Add the shrimp, peas, peppers, basil, parsley, salt and pepper.  Stir fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender.  Add broth.  Cook 1 minute longer or until heated through.  Serve with rice.

YIELD:  4 servings

• 1 lb. lean ground beef (90% lean)
• 1/4 cup chopped onion
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 oz.) tomato sauce
• 1 large egg, lightly beaten
• 1 cup 2% cottage cheese
• 4 medium zucchini (about 1 3/4 lbs.)
• 3 tablespoons all-purpose flour
• 1 cup shredded part-skim mozzarella cheese
• Additional shredded mozzarella cheese, optional

Preheat to 375 degrees.  In a large skillet, cook and crumble the ground beef with onion over medium-high heat until meat is no longer pink, 5-7 minutes.  Atir in the seasonings and tomato sauce.  Bring to a boil; simmer, uncovered, 5 minutes.  In a bowl, mix egg and cottage cheese.

Trim zucchini ends; cut lengthwise into 1/4-inch thick slices.  Layer half the slices in a 13″ x 9″ baking dish coated with cooking spray; dust with half the flour.  ^Top with cottage cheese mixture and half the meat sauce.  Add remaining zucchini; dust with remaining flour.  Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.

Bake, uncovered, until heated through, about 40 minutes.  if desired, sprinkle with additional cheese.  Let lasagna stand for 10 minutes before serving.

• 3 cups cubed cooked chicken breast
• 2 cups mayonnaise
• 1 can (10.75 oz) condensed cream of chicken soup, undiluted
• 2 celery ribs, finely chopped
• 2 cups cooked rice
• 1 can (8 oz) sliced water chestnuts, drained
• 1 teaspoon grated onion
• 1 teaspoon lemon juice

Topping:

• 2 cups crushed cornflakes
• 1/2 cup slivered almonds
• 1/2 cup butter, melted

In a large bowl, combine the first eight ingredients.  Transfer to a greased 13″ x 9″ baking dish.

Combine topping ingredients; sprinkle over top of casserole.  Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.

YIELD:  8 servings

• 2 lbs. ground beef
• 1 large onion, chopped
• 1 lb. sliced fresh mushrooms
• 3 garlic cloves, minced
• 2 cans (10.75 oz.) condensed cream of mushroom soup, undiluted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb. frozen cut green beans
• 1 bag (32 oz.) frozen tater tots
• 1 cup shredded cheddar cheese

In a large skillet, cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles; drain and transfer to a 5 quart slow cooker.  Add the onions and mushrooms to skillet; cook over medium-high heat until the vegetables are tender, 8-10 minutes.  Add garlic, cook one minute longer.  Stir in condensed soup, salt and pepper.  Place vegetable mixture in slow cooker; add the green beans and stir to combine.  Top with tater tots and cheese.

Cook, covered, on low for 6-8 hours.  Let stand, uncovered, 15 minutes before serving.

TIP:  use frozen mixed vegetables in place of green beans to add color.

YIELD:  12 servings

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup (8 oz.) sour cream
• 1 cup (8 oz.) 4% cottage cheese
• 4 eggs, lightly beaten
• strawberry or blueberry syrup
• sliced fresh strawberries, optional

In a large bowl, combine the flour, sugar and salt.  Stir in the sour cream, cottage cheese and eggs until blended.

Pour batter by 1/4 cupfuls onto a greased hot griddle in batches; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with syrup and strawberries, if desired.

YIELD:  12 pancakes

• 4 garlic cloves, minced
• 2 tablespoons butter
• 1 lb. uncooked medium shrimp, peeled and de-veined
• 6 oz. fresh snow peas
• 1/2 cup julienned sweet red pepper
• 1/2 cup julienned sweet yellow pepper
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chicken broth
• hot cooked rice

In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper.  Stir fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender.  Add broth.  Cook one minute longer or until heated through.  Serve with rice.

YIELD:  4 servings

• 6 cups (1″ cubed) Yukon gold potatoes
• 3 1/2 cups panko breadcrumbs, divided
• 1 large egg, lightly beaten
• 1/2 cup shredded Cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/2 cup chopped green onion
• 1/4 cup butter
• 1/4 cup sour cream
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons extra virgin olive oil

In a large Dutch oven, combine potatoes and water to cover.  Bring to a boil over medium-high heat; reduce heat and simmer 10-12 minutes or until tender.  Drain well.

In a large bowl, combine potatoes, 2 1/2 cups panko, egg, cheese, bacon, onion, butter, sour cream, garlic, salt and pepper.  Form potatoes into 3″ patties; dredge in remaining 1 cup panko.

In a large skillet, heat oil over medium-high heat.  Add potato patties and cook 3-4 minutes per side or until brown and crisp.  Serve immediately.

• 2 loaves (1 lb. each) frozen bread dough or 24 frozen unbaked white dinner rolls, thawed
• 1/2 cup finely chopped sweet onion
• 1/2 cup butter, melted
• 2 garlic cloves, minced
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• herb-seasoned olive oil, optional

Divide dough into 24 pieces.  In a small bowl, combine the onion, butter, garlic, parsley and salt.  Dip each piece of dough into butter mixture; place in a 10″ fluted tube pan coated with cooking spray.  Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 375 degrees for 20-25 minutes or until golden brown.  Serve warm with olive oil, if desired.