recipes

Bratwurst And Vegetable Soup

Bratwurst And Vegetable Soup

Portions:5
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Ingrediënten

  • 1 teaspoon caraway seed
  • 1 medium baking potato peeled, cut into ½-inch pieces (1 cup)
  • 1 cup ready-to-eat baby-cut carrots
  • ¾ cup fresh green beans about 4 oz, cut into 1-inch pieces
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon pepper
  • 2 cups reduced-sodium beef broth
  • 4 smoked beef bratwurst from 12-oz package, cut into ½-inch-thick slices (about 1½ cups)
  • 1 can great northern beans drained, rinsed
  • 1 can diced tomatoes with garlic and onion undrained

Instructies

  • In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat or until toasted.
  • Stir in remaining ingredients.
  • Increase heat to high; heat to boiling.
  • Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

Nutritional Information

Calories: 320 kcal
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Recipe Category Beef / One Pot Dinner / Soup

Easy Vegetable-Beef Soup

Easy Vegetable-Beef Soup

Portions:6
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Equipment

Ingrediënten

  • 1 lb ground beef sirloin
  • 1 cup chopped onion 1 large
  • 4½ teaspoons finely chopped garlic
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 2½ cups water
  • 1 bag frozen mixed vegetables
  • 1 can Italian-style stewed tomatoes undrained, chopped
  • 1 can 8 oz tomato sauce

Instructies

  • In 5-quart Dutch oven or saucepan, cook beef, onion, garlic, Italian seasoning, pepper, and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in remaining ingredients.
  • Heat to boiling over medium-high heat.
  • Reduce heat; cover and simmer 20 minutes, stirring occasionally, until hot.

Nutritional Information

Calories: 210 kcal
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Recipe Category Beef / One Pot Dinner / Soup / Vegetables

Skillet Nacho Chili

Skillet Nacho Chili

Portions:4
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Ingrediënten

  • 1 lb lean at least 80% ground beef
  • 1 medium onion chopped (½ cup)
  • 1 can 19 oz hearty tomato soup
  • 1 can 15 to 16 oz spicy chili beans in sauce, undrained
  • 1 can 4.5 oz chopped green chiles, undrained
  • 1 cup frozen corn
  • 1 cup shredded Cheddar cheese 4 oz
  • 2 cups corn chips

Instructies

  • Spray 12-inch skillet with cooking spray; heat over medium-high heat.
  • Cook beef and onion in skillet 5 to 7 minutes, stirring frequently, until beef is browned and onion is tender; drain.
  • Stir soup, chili beans, green chiles and corn into beef mixture.
  • Heat to boiling; reduce heat to medium.
  • Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.
  • Sprinkle each serving with cheese.
  • Serve with corn chips.

Notes / Tips / Wine Advice:

Quick Variation:

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

Nutritional Information

Calories: 590 kcal
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Recipe Category Beef / Chili / One Pot Dinner

Beef And Bean Chili

Beef And Bean Chili

Portions:8
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Ingrediënten

  • 1 tablespoon olive or vegetable oil
  • 1 large onion coarsely chopped (1 cup)
  • 2 teaspoons finely chopped garlic
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 2 lb beef stew meat
  • 2 cans 15 oz each black beans, drained, rinsed
  • 2 cans 14.5 oz each diced tomatoes with green chiles, undrained
  • ½ cup water

Instructies

  • In 12-inch skillet, heat oil over medium-high heat.
  • Add onion and garlic; cook 4 to 5 minutes, stirring frequently, until onion is softened.
  • Stir in chili powder, cumin, salt, pepper and beef.
  • Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
  • Spray 3- to 4-quart slow cooker with cooking spray.
  • Place beef mixture in slow cooker.
  • Stir in beans, tomatoes and water.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Stir well before serving.

Notes / Tips / Wine Advice:

Quick Variation:

If you’re not a fan of black beans, kidney beans are a great substitute in this chili.

Nutritional Information

Calories: 370 kcal
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Recipe Category Beef / Chili / One Pot Dinner

Seasoned Tomato-Beef Stew

Seasoned Tomato-Beef Stew

Portions:8
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Ingrediënten

  • 1 lb beef stew meat cut into ½-inch pieces
  • 1 medium onion cut into 8 wedges
  • 1 bag 8 oz ready-to-eat baby-cut carrots (about 30)
  • 1 can diced tomatoes undrained
  • 1 can 10½ oz condensed beef broth
  • 1 can 8 oz tomato sauce
  • ⅓ cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dried marjoram leaves
  • ¼ teaspoon pepper
  • 12 small red potatoes 1½ lb, cut into fourths
  • 2 cups sliced fresh mushrooms about 5 oz ,or 1 package (about 3½ oz) fresh shiitake mushrooms, sliced

Instructies

  • Heat oven to 325°F.
  • In 4-quart ovenproof Dutch oven, mix all ingredients except potatoes and mushrooms.
  • Cover; bake 2 hours, stirring once.
  • Stir in potatoes and mushrooms.
  • Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

Notes / Tips / Wine Advice:

Quick Variation:
For variety, add 1 cup diced bell pepper (any color) with the onion; omit the mushrooms. Substitute 1 additional can (14.5 ounces) diced tomatoes for the tomato sauce.

Nutritional Information

Calories: 310 kcal
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Recipe Category Beef / One Pot Dinner / Stew

Turkey-Spaetzle Soup

Turkey-Spaetzle Soup

Portions:6
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Ingrediënten

  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped (1 cup)
  • 1 medium carrot finely chopped (½ cup)
  • 1 medium stalk celery finely chopped (½ cup)
  • 1 clove garlic finely chopped
  • ¼ cup all-purpose flour
  • 1 tablespoon chopped fresh or 2 teaspoons dried thyme leaves
  • ¼ teaspoon pepper
  • 2 cups diced cooked turkey
  • 6 cups chicken broth from two 32-oz cartons
  • 1 bag frozen spaetzle
  • Chopped fresh parsley if desired

Instructies

  • n 4-quart saucepan, heat oil over medium-high heat.
  • Add onion, carrot, celery and garlic; cook about 2 minutes, stirring frequently, until crisp-tender.
  • Gradually stir in flour, thyme and pepper; cook and stir about 1 minute.
  • Stir in turkey and broth; heat to boiling.
  • Stir in frozen spaetzle.
  • Cook 2 to Minutes, stirring occasionally, until spaetzle are tender.
  • Sprinkle with parsley.

Notes / Tips / Wine Advice:

Quick Variation:
If you prefer, substitute 3 cups frozen egg noodles (from 1-pound bag) for the spaetzle.

Nutritional Information

Calories: 240 kcal
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Recipe Category One Pot Dinner / Soup / Turkey

Southwestern Turkey Soup

Southwestern Turkey Soup

Portions:6
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Ingrediënten

  • 1 tablespoon vegetable oil
  • 2 medium green bell peppers cut into 1-inch pieces
  • 2 cups cubed peeled, cooked butternut squash
  • 2 cups shredded cooked turkey or chicken
  • 2 cups chicken broth from 32-oz carton
  • 1 can refried black beans
  • 1 can 14 oz diced tomatoes, undrained
  • 1 package 1 oz 40% less-sodium taco seasoning mix

Instructies

  • Heat oil in Dutch oven or large saucepan over medium heat; add bell peppers.
  • Cook 6 to 10 minutes, stirring occasionally, until peppers are almost crisp-tender.
  • Stir in remaining ingredients.
  • Heat to boiling over medium heat, stirring frequently to prevent sticking to bottom of pan.
  • Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors.

Notes / Tips / Wine Advice:

time-savers
Cut-up, ready-to-cook squash can be found in the produce section of many grocery stores and club stores during the fall and winter.
Also, if you are using leftover cooked squash that’s already mashed, simply stir it in with other ingredients for a thicker soup.

Nutritional Information

Calories: 250 kcal
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Recipe Category One Pot Dinner / Soup / Turkey

Chicken Tortilla Soup from Betty Crocker

Chicken Tortilla Soup from Betty Crocker

Portions:6
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Ingrediënten

  • 1 carton 32 oz chicken broth
  • 1 cup chunky-style salsa
  • 2 cups shredded deli rotisserie chicken from 2- to 2½-lb chicken
  • ¾ cup crushed tortilla chips
  • 1 medium avocado pitted, peeled and chopped
  • 1½ cups shredded Monterey Jack cheese 6 oz
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges if desired

Instructies

  • In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  • Meanwhile, divide crushed chips among 6 individual serving bowls.
  • Spoon hot soup over chips.
  • Top with avocado, cheese and cilantro.
  • Serve with lime wedges.

Notes / Tips / Wine Advice:

Time-saver:
When you pick up the rotisserie chicken for this recipe, get an extra chicken. It’s easy to keep shredding chicken when you can do a bunch all at once. Then freeze what you’re not using now for another meal or two.
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Recipe Category Chicken / One Pot Dinner / Soup / Torttilla

White Chicken Chili from Betty Crocker

White Chicken Chili from Betty Crocker

Portions:6
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Ingrediënten

  • 1 tablespoon vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • 3 cups chicken broth from 32-oz carton
  • 1 can vacuum-packed white shoepeg or whole kernel sweet corn drained
  • 1 can great northern beans drained
  • 1 can butter beans drained
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano leaves
  • ¼ teaspoon red pepper sauce
  • ¼ teaspoon salt
  • 2 cups chopped cooked chicken breast

Instructies

  • In 4-quart Dutch oven or stockpot, heat oil over medium heat.
  • Add onion and garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
  • Stir in all remaining ingredients except chicken.
  • Heat to boiling.
  • Reduce heat; simmer uncovered 20 minutes.
  • Stir in chicken.
  • Simmer about 5 minutes longer or until hot.
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Recipe Category Chicken / Chili / One Pot Dinner

Chicken, Sausage And Cabbage Stew

Chicken, Sausage And Cabbage Stew

Portions:8
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Ingrediënten

  • 2 cups coarsely chopped 1-inch pieces cabbage
  • 1 cup ready-to-eat baby-cut carrots cut lengthwise into fourths
  • 1 cup uncooked wild rice
  • 1 medium onion chopped (½ cup)
  • 2 cloves garlic finely chopped
  • 1 package 8 oz sliced fresh mushrooms (about 3 cups)
  • 1 lb boneless skinless chicken thighs cut into 1½-inch pieces
  • 8 oz sweet Italian sausage links about 2, cut into 1-inch pieces
  • 1 carton 32 oz chicken broth (4 cups)
  • 1 can 10¾ oz condensed cream of mushroom soup

Instructies

  • Spray 4- to 5-quart slow cooker with cooking spray.
  • In slow cooker, mix all ingredients except broth and soup.
  • In medium bowl, mix broth and soup.
  • Pour over meat and vegetables in slow cooker; stir gently until blended.
  • Cover; cook on Low heat setting 6 to 8 hours.

Nutritional Information

Calories: 310 kcal
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Recipe Category Chicken / One Pot Dinner / Stew / Vegetables
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