Green beans and Potatoes

1/2 pound applewood-smoked bacon
1/2 large white onion, sliced lengthwise
4 cloves garlic, minced
4 cups chicken broth
2 pounds fresh green beans, trimmed
2 pounds red potatoes, cut into chunks
salt and pepper to taste

Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.

Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.

Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

Slow-Cooker Chicken Cacciatore

1/4

cup  KRAFT Zesty Italian Dressing

3

lb.  mixed chicken thighs and drumsticks

1/2

lb.  fresh mushrooms, sliced

1

large  onion, coarsely chopped

1/2

cup  each red and green pepper strips

1

clove  garlic, minced

1

can  (14.5 oz.) crushed tomatoes

1

tsp.  dried thyme leaves

4

cups  hot cooked long-grain white rice

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until evenly browned on all sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with chicken. Combine tomatoes and thyme; spoon over ingredients in slow cooker. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 5 hours).

SERVE chicken mixture over rice.

http://www.kraftrecipes.com/recipes/slow-cooker-chicken-cacciatore-91900.aspx

Cider Stew

2 lb Beef Stew Meat,Cubed
2 T Oil
3 T Flour
1/4 t Thyme
1/4 t Black Pepper
4 Carrot,Sliced
3 Potatoes,Chopped
2 Onions,Sliced
1/4 c Celery,Sliced
1 Apple,Chopped
1 T Vinegar
2 c Apple Cider
1/2 c Cold Water
1/4 c Flour

In a skillet brown half the meat at a time in tablespoon of oil. Combine flour, thyme and pepper. Toss with browned meat to coat. Place vegetables in crockpot. Place meat on top. Mix together cider and vinegar. Pour over meat and vegetables. Cook on low 8- 10 hours or on high 5-6 hours. Turn heat to high. Stir cornstarch into water. Add to crockpot. Cook until sauce is thickened, about 15-20 minutes.

Bourbon Chicken

1 lb Boneless Chicken Thighs,Cut In Bite Sized Pieces
3 T low salt soy sauce
1/2 c Brown sugar
1/2 t Garlic powder
1 t Ginger
2 T Dried Minced Onion
1/2 c Bourbon


Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate for several hours or overnight. Bake chicken at 350 for one hour in a single layer, basting occasionally. Yield: 3 Servings

Tomato-&-Olive-Stuffed Portobello Caps

Makes: 4 servings

Active Time: 35 minutes

Total Time: 40 minutes

INGREDIENTS

• 2/3 cup chopped plum tomatoes
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped Kalamata olives (substitute cooked shrimp)
• 1 teaspoon minced garlic
• 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
• 1/8 teaspoon freshly ground pepper
• 4 portobello mushroom caps, 5 inches wide
• 2 tablespoons lemon juice
• 2 teaspoons reduced-sodium soy sauce

PREPARATION

1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2. Preheat grill to medium.
3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
4. Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

TIPS & NOTES

• To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.

NUTRITION

Per serving: 122 calories; 8 g fat (2 g sat, 4 g mono); 9 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 338 mg sodium; 431 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 high-fat meat

http://www.eatingwell.com/recipes/tomato_olive_stuffed_portobello_caps.html

Eggplant Lasagna

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce
2 cups shredded mozzarella cheese

1. Preheat oven to 375 degrees F (190 degrees C). 
2. Oil two baking sheets with 1 teaspoon olive oil. 
3. Whisk eggs and water together in a shallow dish. 
4. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. 
5. Dip eggplant slices in egg mixture. Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets. 
6. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes. 
7. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). 
8. Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. 
9. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. 
10. Oil a 9x13 baking dish with olive oil. 
11. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. 
12. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. 
13. Repeat 2 more times, finishing with a layer of mozzarella cheese. 
14. Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Remove from oven and allow to cool for 5 minutes.

Favorite Fresh Raspberry Pie Recipe

http://www.tasteofhome.com/recipes/favorite-fresh-raspberry-pie

ngredients

• 2 cups all-purpose flour

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 3/4 cup shortening

• 1 egg, lightly beaten

• 3 tablespoons cold water

• 1 tablespoon white vinegar

• FILLING:

• 1-1/3 cups sugar

• 2 tablespoons quick-cooking tapioca

• 2 tablespoons cornstarch

• 5 cups fresh or frozen unsweetened raspberries, thawed

• 1 tablespoon butter

• Directions

  1. In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  2. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
  3. On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
  4. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
  5. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.