Marvelous Recipes

Add a Louisiana entrée to your table any day of the week with this simple but tasty recipe!

2 pounds smoked sausage, cut into 1-inch slices
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups each chopped onion, celery and green pepper
1 cup water
1 can (8 ounces) tomato sauce
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Hot cooked rice

1. In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.

2. In a large bowl combine all the remaining ingredients except the rice; pour over sausage. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Makes 10 servings.

Recipe and photo are from Taste of Home magazine.

A bowlful of this delicious stew is the perfect comfort food on a cold and dreary winter day!

1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cupchopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional

DUMPLINGS:
1-1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk

In a resealable plastic bag, combine flour, salt and pepper. Add beef a few pieces at a time and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.

Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.

For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened.

Drop by heaping tablespoons onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 10-12 servings.

Recipe and photo are from Taste of Home magazine. Recipe has been attributed to Anna Broschart, Elkins, West Virginia.

Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones.

1/2 cup each chopped onion, celery, carrot and sweet red pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound frozen cooked small shrimp, thawed
1 can (14-1/2 ounces) diced potatoes, drained
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme

In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through.

Yield: 5 cups.

Recipe and photo are from Taste of Home magazine. The recipe is credited to Carolyn Schmeling from Brookfield, Wisconsin.

A yummy, easy way to dress up everyday chicken. Put it together in the morning in your slow cooker and dinner is on the table in a jiffy!

1-1/2 pounds boneless, skinless chicken breasts*
2 tablespoons olive oil
1/2 cup dry white wine
1 tablespoon lemon juice
1 teaspoon chicken bouillon concentrate
2 teaspoons dried thyme
1 clove garlic, crushed
1/4 teaspoon pepper
1 (13 ounce) can artichoke hearts, drained
1 tablespoon corn starch
3 tablespoons water

1. In a large heavy skillet, brown the chicken in the oil over medium-high heat until golden on both sides. Transfer to a slow cooker.

2. In a small bowl, combine the wine, lemon juice, bouillon, thyme, garlic and pepper; blend well. Pour mixture over chicken; place artichokes on top. Cover and cook on Low for 6 hours.

3. With a slotted spoon, remove the chicken and artichoke hearts. In a small bowl, combine the corn starch and water; stir into liquid in slow cooker; cook until slightly thickened. Return chicken and artichoke hearts to slow cooker and stir into the sauce. Makes 4 servings, each with 7 grams of usable carbohydrates.

* You may use boneless, skinless chicken thighs in place of the chicken breasts, if desired.

You can serve this just as it is or over rice or pasta. Carbohydrate count will be higher if using rice or pasta.

Delicious fork-tender short ribs seasoned just right and cooked to perfection in your slow cooker!

3 pounds beef short ribs, cut into individual pieces
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10-1/2 ounces) Campbell’s Condensed French Onion Soup
1 bottle (12 fluid ounces) dark ale or beer
Hot mashed potatoes or buttered noodles

1. Put the ribs, brown sugar, garlic and thyme in a 3-1/2 to 6-quart slow cooker. Sprinkle with the flour and toss to coat.

2. Stir the soup and ale in a small bowl. Pour the soup mixture over the ribs.

3. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, or until the meat is fork-tender. Remove ribs with a fork or kitchen tongs from the sauce. Spoon off any fat from the sauce before serving. Serve with potatoes or noodles. Makes 6 servings.

Recipe and photo are from Campbell’s.

A delicious way to use up leftover turkey or chicken! A hearty and satisfying dinner that gets you out of the kitchen fast!!

2 cups uncooked wide egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
3 tablespoons cornstarch
1 cup milk
1 (14 oz) can chicken broth
2 cups cubed cooked turkey or chicken
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
1 cup shredded cheddar cheese

1. Cook the egg noodles according to the package directions; drain and set aside.

2. In a large skillet over medium-high heat, saute celery and onions in butter until tender; about 4 minutes. In a medium bowl, combine cornstarch, milk and chicken broth until smooth; stir into the vegetable mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened; about 1 minute.

3. Stir in all the remaining ingredients except the cheese. Pour mixture into a 3-quart baking dish; top with the cheddar cheese.

4. Bake, uncovered at 375 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.

Sauteed onions give this tender, savory pork tenderloin a delicious rich sweetness. My meat-loving husband said it was very tasty!

1 (2 lb) pork tenderloin
cooking spray
1 tablespoon butter or margarine
2 cups sliced onion
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees F.

Trim fat from pork; cut a lengthwise slit down the center of the tenderloin, cutting about 2/3 of the way through the meat. Place on a broiler pan sprayed with cooking spray.

In a large skillet over medium-high heat, melt the butter or margarine. Add the onion and saute until tender, about 5 to 6 minutes. Add thyme, salt and pepper. Spread mixture evenly over the tenderloin.

Bake, uncovered, for 45 minutes or until a meat thermometer registers 160 degrees F.

Makes 8 servings each containing 4 net grams of carbohydrate.