Fragrant Shredded Beef Stew

INGREDIENTS
1 1/2 cups reduced-sodium chicken broth
1/4 cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat, each steak cut into thirds
1/2 cup packed fresh cilantro leaves, chopped
1/2 cup chopped pickled jalapenos
10 corn tortillas, heated (see Tip)

DIRECTIONS
Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.

Nutrition
Per serving: 265 calories; 11 g fat ( 4 g sat , 4 g mono ); 53 mg cholesterol; 18 g carbohydrates; 24 g protein; 3 g fiber; 376 mg sodium; 474 mg potassium.

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Fish Tostadas with Chili Lime Sauce

Ingredients
1 lb. fresh tilapia or cod fillets
1/2 tsp. chili powder
1 lime, halved
1/2 cup sour cream
1/2 tsp. garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Bottled hot pepper sauce (optional)
Directions
1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.

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French Cheddar Soup

Oh, this was so good. We served it up in a bread bowl with some carrot chips and it. was. FANTASTIC! The kids loved it, and even went back for seconds!

INGREDIENTS

1 small onion
1 green pepper
2 stalks celery
2 carrots
3 cups shredded cheddar cheese
4 tbsp. butter
4 tbsp. flour
3 tbsp. sherry
4 cups chicken broth
2 cups milk
Salt and Pepper

DIRECTIONS

Finely chop the onion, green pepper, celery and carrots. Grate the cheese.
Heat the butter in a soup pot. Saute the vegetables on medium for 10 minutes, stirring frequently. Remove the pot from the heat and allow to cool slightly.
Shake the flour over the mixture. Pour in the sherry and chicken broth. Bring the mixture to a boil, stirring constantly. Add the cheese and stir until it melts. Drizzle in the milk, stirring all the time. Turn the heat to very low, cover, and heat the soup thoroughly for about 10 minutes; do not boil.
Salt and pepper the soup to taste. Ladle the soup into bowls (we prefer bread bowls!) and serve.

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French Toast Casserole

INGREDIENTS
1 loaf (10 ounces) French bread, cut into cubes
8 eggs
3 cups milk
4 tsp. sugar
1 tsp. vanilla extract
3/4 tsp. salt, optional
TOPPING
2 tbsp. butter
3 tbsp. sugar
2 tsp. cinammon

DIRECTIONS
Place bread cubes in a greased 13x9 baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla, and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees for 45-50 minute or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Serve with syrup if desired.

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Fiesta Dinner

Ingredients

1 pound ground beef

1 packet taco seasoning

1 can diced tomatoes, drained

8 ounces shredded cheddar cheese

6 flour tortillas

Prepare taco meat according to packet directions, adding the necessary amount of water.  Add tomatoes to taco meat.  Simmer for 15 minutes.  Layer one flour tortillas in round casserole.  Place taco meat on tortilla and spread to cover.  Sprinkle with cheese.  Repeat layers starting with tortilla and ending with cheese.  Bake at 350 degrees for 30 minutes.

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French Onion Pork Chop Skillet

Looking forward to trying this one...I've been craving onion flavor lately...

INGREDIENTS
6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup shredded Mozzarella Cheese

DIRECTIONS
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until done (160°F), turning chops and stirring onions after 5 min. Remove chops. Cook and stir onions 5 min. or until golden brown.
STIR in Worcestershire sauce. Return chops to skillet; Top with onion mixture.
MIX stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.

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Five-Veggie Stir-Fry

We're really big into meatless recipes right now for healthy reasons as well as financial ones. Meat is so darn expensive...and frankly, who needs it when you've got great recipes like this one?

INGREDIENTS:
2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground ginger
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
2 large carrots, sliced
2 cups broccoli florets
2 cups cauliflowerets
4 teaspoons olive or canola oil, divided
1 cup quartered fresh mushrooms
1 cup fresh or frozen snow peas
4 cups hot cooked rice

DIRECTIONS:
In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside. In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice.

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Fried Ravioli

So bad, yet so good...This is one for a cheat day.

INGREDIENTS
2 (3 ounce) packages cream cheese, softened
1/2 cup finely grated Parmesan cheese
1 teaspoon finely grated lemon peel
1/2 teaspoon ground coriander
1/2 teaspoon pepper
24 wonton wrappers
1 cup vegetable oil

DIRECTIONS
In a small bowl, mix the two cheeses, lemon peel, coriander and pepper with a fork.
Lay 12 wonton wrappers on a work surface (cover the remaining wrappers to keep them from drying out). Dollop a rounded tablespoon of the cheese mixture in the center of each wrapper. Working in batches of 4, brush the edges of the wonton wrappers with water. Lay 1 of the remaining wonton wrappers on top of each filled wonton, pressing lightly on the center to flatten the cheese mixture; press the edges together with your fingers to seal. Transfer to a platter. Repeat with the remaining wrappers.
In a large, heavy skillet, heat the oil over medium heat until the surface ripples, about 5 minutes. With a slotted spoon, carefully place 3 wontons in the hot oil. Cook until the edges begin to brown, about 30 seconds, then turn and cook until golden brown on both sides, about 30 seconds more. Transfer to a paper-towel-lined-plate to drain. Repeat with the remaining ravioli. Serve 3 ravioli per person.

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Fried Mozzarella Steaks

You have to really to like mozzarella for this one...its a fave with the kids, but I don't crave it.

INGREDIENTS
1/4 cup extra virgin olive oil
1-1/2 cups bread crumbs
3 large eggs
1-pound brick mozzarella, cut lengthwise into 8 slices

DIRECTIONS
Transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs. Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs. Place on a sheet of wax paper. Heat 1/4 cup olive oil in the skillet. Add 4 cheese slices and cook until crisp, about 1 minute on each side; transfer to a plate. Repeat with remaining cheese slices.

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Fettucine Alfredo

INGREDIENTS
1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup Light Cream Cheese Spread
3 Tbsp. Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley

DIRECTIONS
COOK pasta as directed on package.
MEANWHILE, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.

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