Chunky Two-Bean and Beef Chili

Another of our favorites!!! I substitute stew meat with ground beef, and cut out some of the simmering. I also use balsamic vinegar in place of the wine, and I omit that ancho chile. This is spicy and delicious. If any of you use this in the chili cook-off while we're here, I get to claim your prize!

Ingredients

• 1 tablespoon canola oil, divided
• Cooking spray
• 1 1/2 pounds beef stew meat
• 3/4 teaspoon salt
• 1 1/2 cups chopped onion
• 1/2 cup chopped green bell pepper
• 1 tablespoon minced fresh garlic
• 2 teaspoons finely chopped jalapeño pepper
• 2/3 cup Cabernet Sauvignon or dry red wine
• 1 1/2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1 1/2 teaspoons ground ancho chile pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground red pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (15-ounce) can dark red kidney beans, rinsed and drained
• 1 (15-ounce) can hot chili beans

Preparation

Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

Add 2 teaspoons oil, onion, and bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

Fettuccine and Tofu with Finger-Licking Peanut Sauce

This is a staple in our house, only we usually have it with chicken, and shrimp would be delicious too!

Ingredients

• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup chunky peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons chile paste with garlic
• 4 garlic cloves, minced
• 8 ounces uncooked fettuccine
• 1 pound firm tofu, drained and cubed
• 1 cup (2-inch) sliced green onions
• 1 cup shredded carrot

Preparation

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Pad Thai with Tofu

Ingredients

• Sauce:
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 to 2 tablespoons hot sauce
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon maple syrup
• 
  Noodles:
• 1 teaspoon vegetable oil
• 2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
• 1 cup grated carrot
• 1 garlic clove, minced
• 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
• 1 cup light coconut milk
• 2 cups shredded romaine lettuce
• 1 cup fresh bean sprouts
• 1 cup (1-inch) sliced green onion tops
• 1 cup chopped fresh cilantro
• 1/3 cup dry-roasted peanuts
• 8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
• 5 lime wedges

Preparation

To prepare sauce, combine first 5 ingredients, stirring with a whisk.

To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.

Spinach and Ricotta Pizza

Yield: 6 servings (serving size: 1 wedge)

Ingredients

• 1 portion Homemade Pizza Dough
• Cooking spray
• 1 tablespoon extra-virgin olive oil
• 3/4 cup New York–Style Pizza Sauce
• 2 tablespoons grated fresh Parmesan cheese
• 1 1/2 cups loosely packed baby spinach leaves
• 1 teaspoon minced garlic
• 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
• 1/3 cup part-skim ricotta cheese
• 2 plum tomatoes, cored and thinly sliced

Preparation

1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.

2. Preheat oven to 500°.

3. Coat a 12-inch perforated pizza pan with cooking spray.

4. Place dough on a lightly floured surface; roll into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour. Brush dough evenly with oil. Spread New York–Style Pizza Sauce evenly over dough, leaving a 1/4-inch border. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 12 minutes or until mozzarella melts and crust browns. Let stand 5 minutes; top with tomato slices. Cut into 6 wedges.

Cranberry, Walnut Turkey Sandwich

Cranberry, Walnut Turkey Sandwich
(Great for Thanksgiving leftovers!)

Prep Time: 10 min
Total Time: 10 min
Makes: 1 serving

What You Need
2 slices honey wheat bread, toasted
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf
5 slices OSCAR MAYER Thin Sliced Honey Smoked Turkey Breast
1 Tbsp. whole berry cranberry sauce
1 Tbsp. PLANTERS Walnut Pieces

Make It
SPREAD toast slices evenly with dressing.
TOP 1 of the toast slices with lettuce, turkey, cranberry sauce and walnuts.
COVER with remaining toast slice.

Kraft Kitchens Tips
Substitute
Substitute 1 Tbsp. cranberry-orange crushed fruit (when available) or a slice of jellied cranberry sauce for the whole berry cranberry sauce.

Variation
Substitute 1 Tbsp. PHILADELPHIA Cream Cheese Spread for the MIRACLE WHIP Dressing.

Penne with Sausage, Eggplant, and Feta

Penne with Sausage, Eggplant, and Feta

Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5
minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next
3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Yield: 4 servings (serving size: 2 cups)

Ravioli Alfredo With Mushrooms

Ravioli Alfredo With Mushrooms

This is an awesome recipe! Delicious and easy to make. Serve with your favorite veggie and garlic bread. YUM!

Ingredients -
1 Package Cheese Ravioli, (20 ounce)
3 Tablespoons Salted Butter
1 Package Fresh Mushrooms, (8 ounce), sliced
4 Cloves Garlic, minced
1 Container Alfredo Sauce, (10 ounce)
2 Tablespoons Fresh Parmesan Cheese, grated
2 Green Onions, finely chopped
1/4 Teaspoon Crushed Red Pepper Flakes, to taste

Preparation:
1. Bring water to a boil in a large pot of water.
2. Add the ravioli and cook for 6 to 8 minutes or until the pasta is al dente.
3. Drain.
4. In a skillet over medium heat, melt the butter.
5. Stir in the mushrooms and garlic and cook until they are tender.
6. Toss the cooked ravioli with the Alfredo sauce to coat in a medium saucepan over low heat.
7. Mix in the mushrooms and garlic.
8. Cook and stir until the sauce is heated.
9. Garnish with Parmesan cheese, green onion, and red pepper.
10. Serve and enjoy.