Marvelous Recipes

A great cold-weather recipe to warm the hearts of your family members! So simple and easy to prepare too!

3 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons brown sugar
1-1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder (Hubby likes it hot so I use 1 teaspoon)
1/4 teaspoon pepper
1 large onion, chopped
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (15 ounces) ranch-style beans or chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained

Place the beef in a 3-qt. slow cooker. Combine the brown sugar, mustard, salt, paprika, chili powder and pepper; sprinkle over beef and toss to coat. Top with onion, tomatoes, beans and corn. Cover and cook on low for 6-8 hours or until meat is tender. Makes 6-8 servings.

Recipe and photo are from Taste of Home magazine.

This easy, attractive, meatless dish is perfect for those times when you need to throw a dinner together quickly. Serve with a tossed salad for a complete meal.

1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
2 teaspoons unsalted stick margarine
1 celery stalk, diced
1 onion, chopped
1 cup quick-cooking brown rice
1 cup low-sodium mixed vegetable juice
1 cup drained rinsed canned chickpeas
1/4 cup minced fresh parsley
Dash cayenne pepper
1/3 cup shredded part-skim mozzarella cheese

1. Place the bell pepper halves, cut-side up, in a 2-quart microwaveable casserole; add 2 tablespoons water. Microwave, covered, on High until softened, 4 minutes; invert the peppers and drain.

2. Meanwhile, in a large nonstick saucepan, melt the margarine. Add the celery and onion; cook, stirring as needed, until softened, about 5 minutes.

3. Add the rice and vegetable juice; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until the rice is tender, about 8 minutes. Stir in the chickpeas, parsley and cayenne; cook, stirring as needed, until heated through, about 2 minutes.

4. Divide the rice mixture evenly among the pepper halves; sprinkle evenly with the cheese. Return the peppers to the casserole; microwave, covered, on High until the cheese is melted, 4 minutes. Makes 2 servings.

Per Serving: 494 calories, 12 g total fat, 3 g saturated fat, 12 mg cholesterol, 231 mg sodium, 81 g total carbohydrate, 9 g dietary fiber, 21 g protein, 241 mg calcium.

Serving Provides: 2 breads, 2 fruit/vegetables, 3 protein/milks, 1 fat.

Points Per Serving: 9

Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook. Recipe is credited to Carolyn Webb, Ontario Canada.

When you need to have dinner on the table in a hurry, try this quick and easy recipe for scrumptious beef and vegetables served over hot cooked noodles!

1 17-ounce package refrigerated cooked beef tips with gravy
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup beef broth
1-1/2 cups sliced fresh mushrooms
1 cup packaged peeled baby carrots, halved lengthwise
1 cup loose-pack frozen small whole onions
12 ounces dried wide egg noodles (6 cups)

1. In a large saucepan, combine beef tips with gravy, the basil and pepper. Stir in soup and beef broth. Bring to boiling. Add mushrooms, carrots and onions. Return to boiling; reduce heat to low. Cover and simmer for 20 to 25 minutes or until vegetables are tender, stirring frequently.

2. Meanwhile, cook noodles according to package directions; drain. Serve meat mixture over noodles. Makes 6 servings.

Per serving: 364 cal., 8 g fat (2 g sat. fat), 87 mg chol., 903 mg sodium, 51 g carbo., 4 g fiber, 22 g pro.

Recipe and photo are from Better Homes and Gardens magazine.

A rich and hearty stew you can put together in the morning and have ready to serve at the end of a busy day!

1-1/2 pounds boneless beef bottom round or chuck roast, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 can (10-1/2 ounces) Campbell’s Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
3 cups mushrooms, cut in half (about 10 ounces)
3 medium carrots (about 1/2 pound), cut into 2-inch pieces
1 cup frozen small whole white onions
1/4 cup water

1. Sprinkle beef with black pepper and coat with 2 tablespoons flour. Heat oil in large skillet over medium-high heat. Add beef and cook until browned, stirring often.

2. Mix beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in 3-1/2-quart slow cooker.

3. Cover and cook on Low heat 10 to 12 hours or on High 4 to 5 hours or until beef is fork tender.

4. Mix remaining flour and water. Stir flour mixture into cooker. Turn heat to High. Cover and cook 15 minutes or until slightly thickened. Makes 6 servings.

Recipe and photo are from Campbell’s.

These tender pork chops and creamy potatoes are extra easy to assemble. French-fried onions add a flavorful touch to this all-in-one dinner.

6 bone-in pork chops (1/2 inch thick)
1 tablespoon canola oil
1 (30 oz) package frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded cheddar cheese, divided
1 (10-3/4 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 (2.8 oz) French-fried onions, divided

1. In a large skillet over medium-high heat, brown chops in oil on both sides; set aside and keep warm. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in 1/2 of the onions.

2. Transfer to a greased 5 quart slow cooker; top with the pork chops. Cover and cook on high for 2-1/2 to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes or until cheese is melted. Yields 6 servings.