recipes

In 5-quart nonstick Dutch oven or stockpot, cook sausage over medium heat until no longer pink.

Drain; transfer to large bowl.

Cover with foil; set aside.

Wipe out Dutch oven with paper towel.

Add 1 tablespoon of the oil; heat over medium heat until hot.

Add onion and bell pepper; cook 3 to 5 minutes or until tender.

Using slotted spoon, transfer onion and bell pepper to bowl with sausage; replace foil, and set aside.

Increase heat to high.

Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning.

Cook 5 to 7 minutes or until mushrooms brown and liquid evaporates.

Transfer to bowl of sausage and vegetables; cover with foil to keep warm.

Wipe out Dutch oven.

Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant.

Slowly stir in milk.

Heat to simmering over high heat, stirring occasionally.

Cover; reduce heat to low.

Cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked.

Stir in sausage and vegetables.

Remove from heat; stir in mozzarella cheese.

Top with tomatoes, basil and Parmesan cheese.

Remove bacon with slotted spoon; drain on paper towels.

Drain all but 1 tablespoon bacon drippings from skillet.

Add pork chops to bacon drippings in skillet.

Cook over medium heat 3 to 4 minutes, turning once, until lightly browned.

Remove pork from skillet; set aside.

Stir in soup and green onions; heat to boiling, stirring occasionally.

Reduce heat; simmer uncovered 5 minutes, stirring occasionally.

Cover; simmer 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F.

Remove from heat.

Stir in sour cream; sprinkle with bacon and parsley.

In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.

Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown.

Remove from skillet; set aside.

Season both sides of pork chops with ¼ teaspoon of the seasoned salt, the thyme and pepper.

Heat remaining 3 teaspoons oil in same skillet over medium heat.

Add pork; cook 2 to Minutes on each side or until browned.

Transfer from skillet to plate.

Add water, vinegar, quinoa, parsley, cooked onion and remaining ½ teaspoon seasoned salt to skillet.

Heat to boiling.

Reduce heat; place pork and any juices on top of quinoa mixture.

Cover; simmer 10 minutes.

Add broccoli and peaches; cover and cook about 10 minutes longer or until quinoa is tender and meat thermometer inserted in center of pork reads 145°F.

In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes.

Stir in broth; heat to boiling.

Stir in pasta and meatballs.

Return to boiling.

Reduce heat to low; cover and cook 10 minutes, stirring occasionally.

Stir in tomato.

Cover; cook 3 to 5 minutes longer or until most of liquid has been absorbed and pasta is tender.

Stir in parsley.

Sprinkle with cheese.

Break blocks of noodles in half (reserve 1 seasoning packet; discard second packet).

Set aside.

In 10-inch skillet, cook beef and pepperoni over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in tomatoes, water and reserved seasoning packet.

Heat to boiling.

Stir in noodles and bell pepper.

Cook 3 to 5 minutes, stirring occasionally, until noodles are tender.

Remove skillet from heat.

Sprinkle cheese around edge of noodle mixture.

Cover; let stand about 5 minutes or until cheese is melted

n 12-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain.

Stir in salsa, beans, corn, tomato sauce and 1 teaspoon of the chili powder.

Heat to boiling; reduce heat to low.

In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili powder and the milk until soft dough forms.

Drop dough by 6 spoonfuls onto simmering beef mixture.

Cover; cook about 20 minutes or until dumplings are light and fluffy inside.

Sprinkle with cheese.

Cover; cook about 2 minutes or until cheese is melted.

In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in kasha until kernels are moistened by beef mixture.

Stir in tomatoes, chiles, corn, taco seasoning mix and water.

Heat to boiling.

Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.

Sprinkle cheese over kasha mixture.

Cover; cook 2 to Minutes or until cheese is melted.

Sprinkle with cilantro and olives.

In Dutch oven or large saucepan, heat oil over medium-high heat until hot.

Cook onions, carrots and salt in oil 5 to 8 minutes or until softened.

Add beef; cook 5 to 8 minutes, stirring frequently, until browned.

Stir in tomato paste and tomatoes.

Stir in broth, Italian seasoning, and red pepper; heat to simmering.

Break spaghetti in half, then thoroughly rinse under cold water.

Tuck spaghetti into simmering liquid, covering completely.

Reduce heat to medium-low; cook 13 to 15 minutes or until spaghetti is tender and sauce is reduced slightly.

Top with Parmesan cheese and basil.

In 10-inch skillet, heat water and pasta sauce to boiling.

Stir in macaroni, meatballs and olives.

Return to boiling.

Reduce heat to medium.

Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender.

Sprinkle with cheese.