4cupsfrozen soy-protein burger crumblesfrom two 12-oz packages
1largeonionchopped (1 cup)
1cupraisins
2teaspoonschili powder
1teaspoonsalt
¾teaspoon ground cinnamon
½teaspoon ground cumin
½teaspoon pepper
2clovesgarlicfinely chopped
2mediumapplespeeled, chopped (2 cups)
2cans10 oz each diced tomatoes with green chiles, undrained
½cup slivered almondstoasted*
Instructies
Spray 3- to 4-quart slow cooker with cooking spray.
In slow cooker, mix all ingredients except almonds.
Cover; cook on Low heat setting 3 to 4 hours.
(If slow cooker has black liner, do not cook longer than 4 hours or mixture may burn around edge.
)
Before serving, stir in almonds.
*To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.
Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Notes / Tips / Wine Advice:
This Mexican version of hash is great on its own and is also terrific as a filling for tacos, enchiladas and tostadas.
½cup shredded Colby–Monterey Jack cheese blend2 oz
1can4.5 oz chopped green chiles, undrained
¼cup sour cream
4mediumgreen onionschopped (1⁄4 cup)
Instructies
Generously spray 8-inch skillet with cooking spray.
Add onion; cook over medium heat about 3 minutes, stirring occasionally, until crisp-tender.
Spray 3- to 31⁄2-quart slow cooker with cooking spray.
In slow cooker, mix crumbles, onion, beans and enchilada sauce.
In medium bowl, stir muffin mix, milk, butter and egg just until moistened (batter will be lumpy).
Stir in cheese and chiles.
Spoon over mixture in slow cooker.
Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes or until toothpick inserted in center of cornbread comes out clean.
(If slow cooker has black liner, do not cook longer than 5 hours 30 minutes or mixture may burn around edge.)
Notes / Tips / Wine Advice:
Serve tamale pie with sour cream and green onions.Sweet and crunchy jicama that has been cut into thin strips, drizzled with lime juice and sprinkled with a little salt and paprika would make a nice side dish for this hearty meatless meal.
In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat.
Add onion and garlic; cook about 4 minutes, stirring occasionally, until onion is tender.
Stir in pasta sauce, tomato sauce and Italian seasoning.
Spray 5- to 6-quart slow cooker with cooking spray.
Place 1 cup of the sauce mixture in cooker.
Add 1 bag frozen ravioli; top with 1 cup of the cheese.
Top with remaining bag of ravioli and 1 cup cheese.
Pour remaining sauce mixture over top.
Cover; cook on Low heat setting 5 hours 30 minutes to 6 hours 30 minutes.
Before serving, sprinkle with parsley.
Ravioli will hold on Low heat setting up to 30 minutes.
Notes / Tips / Wine Advice:
Watching your fat? Be sure to compare the nutrition labels on various brands of cheese-filled ravioli; some are higher in fat than others—and lower-fat varieties are just as tasty.
Add onion; cook over medium heat about 3 minutes, stirring occasionally, until crisp-tender.
Stir in crumbles, tomato sauce, basil and salt.
In medium bowl, mix 2 cups of the mozzarella cheese, the ricotta cheese and Parmesan cheese.
Spray 31⁄2- to 4-quart slow cooker with cooking spray.
Into slow cooker, spoon one-fourth of the crumbles mixture; top with 4 noodles, broken into pieces to fit.
Top with half of the cheese mixture and one-fourth of the crumbles mixture.
Top with 4 noodles, remaining cheese mixture and one-fourth of the crumbles mixture.
Top with remaining 4 noodles and remaining crumbles mixture.
Cover; cook on Low heat setting 6 to 8 hours.
(If slow cooker has black liner, do not cook longer than 8 hours or mixture may burn around edge.
)
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.
Cover; let stand about 10 minutes or until cheese is melted.
Cut into pieces to serve.
Notes / Tips / Wine Advice:
How wonderful to come home to delicious lasagna! This hearty meat-free version will please everyone. It’s great for casual entertaining—just add a green salad and some garlic bread. Mangia!
1smallzucchinicut in half lengthwise, thinly sliced (3⁄4 cup)
½cup coarsely chopped red or yellow bell pepper
¼cup sliced green onions4 medium
¼teaspoon garlic salt
¼teaspoon dried basil leaves
1can refrigerated classic pizza crust
4ozshredded mozzarella or provolone cheese1 cup
1egg whitebeaten
Instructies
Heat oven to 425°F.
Spray cookie sheet with cooking spray.
In medium bowl, mix mushrooms, zucchini, bell pepper and onions.
Sprinkle with garlic salt and basil; mix well.
Unroll dough; place on cookie sheet.
Starting at center, press out dough to form 14-inch square; cut into four 7-inch squares.
Place 1⁄4 cup cheese on half of each square; spread to within 1⁄2 inch of edge.
Top each with one-fourth of vegetable mixture.
Fold dough in half over filling; press edges firmly with fork to seal.
Brush each with beaten egg white.
With sharp knife, cut 2 or 3 slits in top of each for steam to escape.
Bake 12 to 15 minutes or until golden brown.
Notes / Tips / Wine Advice:
Calzones are portable and easy to reheat in the microwave. Place 1 calzone on a microwavable paper towel and microwave on Medium (50%) for 1 to 11⁄2 minutes or until cheese is melted and calzone is hot, turning once halfway through cooking.
1tablespoonchopped fresh basil leaves or 1 teaspoon dried basil leaves
¼teaspoon garlic powder
1loaffrozen wheat or white bread dough, thawed1 lb
1can 8 oz pizza sauce
Instructies
Heat oven to 375°F.
Grease 2 cookie sheets with shortening.
In medium bowl, mix all ingredients except bread dough and pizza sauce.
Divide bread dough into 6 equal pieces.
On lightly floured surface using floured rolling pin, roll each piece into 7-inch round.
Top half of each dough round with cheese mixture to within 1 inch of edge.
Carefully fold dough over filling; pinch edge or press with fork to seal securely.
Place calzones on cookie sheets.
Bake about 20 minutes or until golden brown.
Cool 5 minutes.
Meanwhile, in 1-quart saucepan, heat pizza sauce over medium heat about 2 minutes, stirring occasionally, until hot.
Notes / Tips / Wine Advice:
A calzone is a stuffed pizza that looks like a big turnover. To give these calzones a shiny top, brush them with a slightly beaten egg white before baking.
Unroll dough onto ungreased large dark or nonstick cookie sheet.
Starting at center, press out dough into 14×10-inch rectangle; cut into 4 (7×5-inch) rectangles.
Spread 1 tablespoon pizza sauce on half of each rectangle to within 1⁄2 inch of edges.
Top each with sausage, bell pepper, onion and mozzarella cheese.
Fold dough in half over filling; press edges firmly with fork to seal.
Prick tops with fork to vent.
Sprinkle tops with Parmesan cheese.
Bake 8 to 10 minutes or until golden brown.
Serve calzones with remaining warmed 1⁄2 cup pizza sauce.
Notes / Tips / Wine Advice:
Customize your calzone by adding other favorite ingredients, such as mushrooms and olives. If you don’t have a nonstick cookie sheet, use a regular cookie sheet and bake about 3 minutes longer.
Starting at center, press dough in bottom and up side of pie plate to form crust.
In small bowl, mix pizza sauce and mushrooms; spoon onto dough.
Layer with olives, 3⁄4 cup of the mozzarella cheese, the spinach and remaining 3⁄4 cup mozzarella cheese.
Unroll remaining can of dough on work surface.
Starting at center, press dough into 9-inch round; place dough over filling.
Pinch edges of dough together to seal; roll up edge of dough or flute to form rim.
Cut several slits in dough.
Brush with oil; sprinkle with Parmesan cheese.
Bake 35 to 40 minutes or until deep golden brown.
Notes / Tips / Wine Advice:
Eat your spinach! Mom was right, spinach is very good for you. It’s rich in iron, calcium and vitamin A. Look for prewashed spinach leaves to save time.
Meanwhile, in small bowl, mix peanut butter spread, soy sauce, vinegar and sugar.
Spread peanut butter mixture on warm tortillas.
Top each with 1⁄4 cup cheese.
Spread stir-fry vegetables evenly on tortillas.
Sprinkle with remaining 1⁄2 cup cheese.
Bake 10 to 15 minutes or until cheese is melted.
Notes / Tips / Wine Advice:
Purchased peanut sauce, found in the ethnic-foods section of your grocery store, can be used in place of the peanut butter spread, soy sauce, vinegar and sugar. Use a scant 1 cup of purchased sauce.
