One-Pan Spaghetti

Jennifer S.

1(14-ounce) can vegetable broth or chicken broth
1-3/4 cups water
1(6-ounce) can tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon instant minced onion
1/8 teaspoon garlic powder
6 ounces dried spaghetti, broken up, or medium shell macaroni
2 cups Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR precooked, drained hamburger meat.
Shredded Cheddar cheese, mozzarella cheese or Parmesan cheese (optional)
Red, yellow or green bell pepper cut-outs (optional)

In medium saucepan combine chicken broth, water, tomato paste, Italian seasoning, onion and garlic powder. Bring to boiling over medium-high heat.
Add spaghetti, a little at a time, stirring constantly. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes.
Add Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR hamburger, a little at a time, stirring constantly.
Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until spaghetti is tender and sauce reaches the desired consistency, stirring very frequently. Let stand for 5 minutes.
Serve topped with cheese or bell pepper cut-outs, if desired.

"Pizza" Pasta Toss

Jennifer S.


3 cups (8 oz.) penne pasta, cooked and drained
1/4 cup Balsamic Vinaigrette Dressing
2 oz. Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup Shredded Italian* Five Cheese Blend
Parmesan cheese shreds

Heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.
Add drained pasta to sauce mixture with Italian cheese; toss to coat. Serve topped with Parmesan cheese.

Chicken Cacciatore

Julie A.

6 boneless skinless chicken breast halves (4 ounces each)
1 tsp salt, divided
1 Tblsp balsamic vinegar
1/2 tsp pepper
1- 1/2 tsp of dried basil
2 Tblsp olive oil, divided
1- 1/2 tsp dried oregano
1 medium green pepper chopped,
1/4 tsp crushed red pepper flakes, optional 
2 tsp sugar
1/4 cup minced fresh parsley
4 garlic cloves, minced
1 can (15 ounces) tomato puree
1 can (14 ounces) stewed tomatoes, cut up

1 package spaghetti or noodles of your choice, cooked

Sprinkle chicken with 1/4 tsp salt and pepper.  In a large nonstick skillet, brown chicken in 1 Tblsp oil.  Remove and set aside.  In the same skillet, saute the green pepper and garlic in remaining oil until vegetables are tender.  Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken.  Bring to a boil.  Reduce heat; cover and simmer for 30 min.  Stir in parsley.  Simmer, uncovered 15 minutes longer or until sauce has thickened.  Serve over  spaghetti.

Basic Fajitas

Jennifer S.

Before you ask, yes, there is soy sauce in this recipe (I consider it the "secret ingredient") I got the idea years ago when I asked the cook in a Mexican restaurant about his great fajitas, so I feel I'm on safe ground. Skirt steak is traditional, but you can really use whatever beef you like, boneless skinless chicken breast, pork loin or peeled/vein removed shrimp.

Ingredients:
•1.5-2 lbs skirt steak or other beef, pork loin or chicken cut into strips. Or shrimp. Use a combination of meats. You can also use sliced Portobello mushroom caps.
•1 medium onion, sliced
•2 large Bell peppers, sliced - two different colors is nice, seeded and sliced.
•1/4 cup soy sauce
•1/4 cup lime juice
•1 teaspoon chili powder
•2 Tablespoons oil

Preparation:
1. Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of Tablespoons aside to toss with the vegetables.
2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it - you want to create a lot of short fibers, not a few long ones.) It helps to put meat in the freezer for about and hour before slicing. Makes it easier to cut.
3. If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. 2 hours to over night is great. Only marinate shrimp and mushrooms for about 20-30 min before cooking.
4. If grilling, remove from marinade and grill.
5. For cooking in a skillet (preferably regular, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.
6. Serve with salsa or fresh pico de gallo, sour cream, cilantro (if desired, shredded cheese,guacamole. Place in tortillas and top as desired.

Fajita Pot Roast

Jennifer S.

3-5 lb beef or pork roast
1 med white onion thinly sliced
3 cloves of garlic minced
1 envelope taco seasoning
1/2 cup salsa
salt and pepper to taste
1 cup bell peppers and onions mix (frozen food section)

Place onions and garlic in crock pot, add roast.
Sprinkle with taco seasoning, salt and pepper. Cover with salsa.
Put lid on and cook on low for 8 hours or high 4 hours
Remove meat and shred. Put crock pot on high (If you cooked meat on low) Add peppers and onions mix to juice in crock pot.
Add meat back to crock pot after 20-30 mins and peppers and onions have heated through. Stir well.
Serve in warm tortillas with cheese, sour cream, salsa and avacado slices.

Vegetable Fried Rice

Jennifer S.

Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice, use that instead and skip Step 1.

1 cup instant brown rice
1 cup vegetable broth
2 eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 teaspoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Hot red pepper sauce, to taste

Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.

Sweet and Sour Chicken

Summer S.

Serves 4

Ingredients
1 lb (3 or 4 depending on size) boneless chicken breast, cubed
2 T vegetable oil
½ c green bell pepper, cubed
½ c red bell pepper, cubed
1 T garlic, minced
2 T cornstarch
¼ c soy sauce
1 (8 oz) can pineapple chunks, juice reserved
2 T brown sugar
1 t ground ginger (or 2 t fresh)

Directions
1. Brown chicken in oil in a large skillet over medium-high heat. Add green bell peppers, red bell peppers, and garlic; stir-fry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce- mix together, add vinegar, sugar and ginger; pour mixture into the skillet, along with the pineapple and liquid. Stir together and bring up to high heat for 2 minutes.
3. Serve over rice.

Chicken Corn Chili

Jennifer S.

2 TBS olive oil
1 1/4 lb boneless, skinless chicken breast, cut into bite size pieces
1 large onion, chopped
1 green pepper, cored and diced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 can (14.5-oz) chicken broth
1 can (14.5-oz) diced tomatoes, drained
1 can corn, drained OR 1 10-oz box frozen corn, no need to thaw
2 cans (15-oz each) beans, drained and rinsed. This is where you can choose to mix or match your favorite beans (dark kidney, light kidney, white kidney, pinto, white, black, Navy, garbanzo)
grated cheddar cheese

In a skillet heat oil, brown chicken, onion and pepper together until chicken is no longer pink. Add to crock pot.
Add all ingredients except for cheese to crock pot, stir.
Set on low for 5 hrs or high for 2 hrs.
Serve topped with grated cheese.

Beef and Bean Chili

Jennifer S.

2 lbs. ground beef
1 large onion, diced
1 red sweet pepper, cored and diced
4 cloves garlic, thinly sliced
6 TBS chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp salt
1 (28-oz) can fire-roasted, diced tomatoes
1 (15-oz) can tomato sauce
1 TBS sugar
1 TBS tomato paste
2 (15-oz) cans dark kidney beans, drained and rinsed
shredded cheese, sour cream, green onions

Brown beef with onions, sweet pepper and garlic. Drain and add to crock pot.
Add rest of ingredients EXCEPT for cheese, sour cream and green onions. Stir well. Cook on low for 5 hours or high for 2 hours.
Top with cheese, sour cream and green onions.

Smashed Potato Soup

Jennifer S.

3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1-1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4-1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
Sliced green onions ((optional)

In a 4- to 6-quart crock pot, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Chili con Carne

Jennifer S.

2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef, browned and drained
1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (19 oz.) red kidney beans, drained
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper
6 cups hot cooked rice
1 cup Shredded Cheddar Cheese
1 cup Sour Cream

Add all except rice, cheese and sour cream to crock pot. Stir, cover and set on low for 3-5 hours or high for 1 1/2 - 2 1/2 hours.
Remove lid for last 30-45 minutes of cook time to allow Chili to thicken.
Serve over rice. Top with the cheese and sour cream.
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Chicken a la King

Jennifer S.

1/3 cup Light Miracle Whip Dressing
2 Tbsp. flour
1 cup fat-free milk
12 oz. Oven Roasted Chicken Breast, cut into strips
1 cup each: sliced mushrooms and frozen peas
1/2 of a medium red bell pepper, chopped
Dash black pepper
2 cups uncooked instant white rice, prepared as directed on package

MIX dressing, flour and milk in medium microwaveable bowl. Microwave on HIGH 3 to 4 min. or until sauce is thickened, stirring after 2 min.
STIR in all remaining ingredients except rice. Microwave on MEDIUM (50% power) 10 min. (or cook in saucepan on medium heat on stove top) until heated through, stirring every 4 min.
SERVE over hot cooked rice.

A.1. Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 large green pepper, chopped
1 large onion, chopped
1 clove garlic, minced
3 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
1 can (15.5 oz.) kidney beans, drained
1/3 cup A.1. Original Steak Sauce

BROWN meat with peppers, onions and garlic in large saucepan. Stir in chili powder; cook and stir 1 min.
STIR in tomatoes and water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
ADD beans and steak sauce; mix well. Simmer, covered, 5 min.

Top each serving with 2 Tbsp. Shredded Cheddar Cheese and 1 Tbsp. Reduced Fat or Light Sour Cream.

Chicken Cacciatore Pronto

Jennifer S.

1 Tbsp. Light Zesty Italian Dressing
8 bone-in chicken thighs (1-1/2 lb.), skin removed
2 small red peppers, chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/3 cup tomato paste
3 cloves garlic, minced
1/2 lb. whole wheat spaghetti, uncooked
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally.
STIR in next 4 ingredients; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally. Meanwhile, cook spaghetti as directed on package.
REMOVE skillet from heat. Add Parmesan to chicken mixture; stir. Sprinkle with mozzarella; let stand 5 min. or until melted.
DRAIN spaghetti; place on platter. Top with chicken and sauce.

Spicy Southwest Bean & Corn Salad

Jennifer S.

1/2 cup Light Ranch Dressing
1/4 tsp. hot pepper sauce
1 pkg. (10 oz.) torn mixed salad greens
1 can (15 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup tomato, seeded and diced
1/2 cup Shredded Cheddar Cheese

MIX dressing and hot pepper sauce.
TOSS greens with beans and vegetables in large bowl.
ADD dressing mixture; toss to coat. Top with cheese.
For a complete meal you can also add baked chicken breast cut into strips.

A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.

Veggie Pasta Primavera

Jennifer S.

1 lb. whole wheat linguine, uncooked
1 pkg. (10 oz.) baby spinach leaves
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 jar (8 oz.) sliced mushrooms, drained
1 tub (8 oz.) Garden Vegetable 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. finely chopped fresh basil
1/4 cup Grated Parmesan Cheese

COOK pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.

MEANWHILE, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.

RETURN pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.

Chicken Fajita Roll-Ups

Jennifer S.

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 TBS Taco seasoning(from envelope)
1 large each green and red pepper, cut into thin strips
1/2 cup Thick 'N Chunky Salsa
1/4 cup Light Ranch Dressing
4 whole wheat tortillas (10 inch), warmed
1 cup Shredded Sharp Cheddar Cheese
1-1/2 cups shredded lettuce

HEAT oil in large skillet on medium-high heat. Add chicken; sprinkled with Taco seasoning, cook and stir 1 min. Add peppers; cook and stir 8 min. or until chicken is done and peppers are crisp-tender. Remove from heat. Stir in salsa and dressing.

SPOON chicken mixture down centers of tortillas; top with cheese and lettuce.

ROLL up tightly. Cut in half.

Rustic Italian Chicken

Jennifer S.

1/4 cup Italian Dressing and Marinade, divided
4 small boneless skinless chicken breasts (1 lb.)
1 onion, sliced
1 zucchini, cut in half lengthwise, then crosswise into 1/2-inch-thick slices
1 red pepper, cut into strips
1-3/4 cups spaghetti sauce
1/2 cup Shredded Italian* Three Cheese Blend
2 Tbsp. Grated Parmesan Cheese
2 cups hot cooked long-grain brown rice OR 1 pkg whole grain pasta cooked and drained

HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.

ADD remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.

SPOON rice or pasta onto platter; top with chicken, sauce and cheeses.

Two-Bean Vegetarian Chili

Jennifer S.

2 cups long-grain brown rice, uncooked
2 Tbsp. Light Balsamic Vinaigrette Dressing
2 carrots, cut into 1/2-inch-thick slices
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15.5 oz.) red kidney beans, rinsed
1 can (15.5 oz.) cannellini beans, rinsed
1/2 cup Barbecue Sauce
1/4 cup chili powder
1 cup frozen corn
1-1/2 cups Mexican Style Finely Shredded Four Cheese

COOK rice as directed on package. Meanwhile, heat dressing in large saucepan on medium-high heat. Add vegetables and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender.

ADD next 5 ingredients; stir. Bring to boil; simmer on medium-low heat 30 min., stirring frequently. Stir in corn; cook 5 min.

SERVE over rice; top with cheese.

Southwest Cheese 'n Pasta

Jennifer S.

1 1/2 cups milk
1 cup green salsa (salsa verde)
1 can (15 ounces) cream-style corn
1 can (11 ounces) Mexican style whole kernel corn with red and green peppers, drained
8 ounces uncooked cavatappi pasta or elbow macaroni
8 ounces process cheese product loaf (Velveeta), cubed

1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat to low. Cover and cook 10 to 14 minutes, stirring frequently, until pasta is tender.
2. Add cheese; stir until melted.