How to make autumn beef and cider stew - Chicago Sun-Times

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Autumn beef and cider stew

Makes 6 servings

Preparation time: 15 minutes

Cooking time: about 2 hours

INGREDIENTS

2 slices bacon, cut into 1/2-inch pieces

2 pounds beef stew meat, cut into 1-inch pieces

1 teaspoon coarse salt

1/2 teaspoon pepper

1 (10 1/2-ounce) can condensed French onion soup

1 cup apple cider

1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)

1/3 cup unsweetened dried cranberries

In a stockpot on medium, cook bacon until crisp; remove with a slotted spoon to paper towel-lined plate. Brown 1/2 stew meat in bacon drippings on medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper. Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours. Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.

Per serving: 367 calories, 32 grams protein, 15 grams fat (37% calories from fat), 5.6 grams saturated fat, 25 grams carbohydrate, 102 milligrams cholesterol, 745 milligrams sodium, 4 grams fiber.

Carb choices: 1.5.

New Mexico-style chili-chicken casserole

Makes 8 servings

Preparation time: 20 minutes

Cooking time: 45 to 60 minutes

INGREDIENTS

1 cup chopped onion

1 (14-ounce) can unsalted chicken broth

2 (4-ounce) cans chopped green chilies, drained

1 cup reduced-fat sour cream

3/4 teaspoon coarse salt

1/2 teaspoon cumin

1/2 teaspoon freshly ground black pepper

2 (10 1/2-ounce) cans condensed reduced-sodium, reduced-fat cream of chicken soup

1 clove garlic, minced

18 (6-inch) corn tortillas

1 pound cooked chicken breast, shredded

2 cups finely shredded 50% reduced-fat cheddar cheese (8 ounces)

Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Microwave onion 3 1/2 minutes on high (100% power); drain. In a large bowl, combine cooked onion, broth, chilies, sour cream, salt, cumin, pepper, soup and garlic; mix well. Spread 1 cup soup mixture in dish. Arrange 6 tortillas over soup mixture (tearing to fit dish) and top with 1/3 of chicken and 1/2 cup cheese. Repeat layers twice, ending with the cheese. Spread remaining soup mixture over cheese. Bake 45 to 60 minutes or until bubbly.

Per serving: 376 calories, 34 grams protein, 14 grams fat (33% calories from fat), 7 grams saturated fat, 28 grams carbohydrate, 93 milligrams cholesterol, 851 milligrams sodium, 3 grams fiber.

Carb choices: 2.

Honey-rum peach galette

Makes 10 servings

Preparation time: 10 minutes

Cooking time: about 30 minutes

INGREDIENTS

1 refrigerated piecrust (from 15-ounce package)

2 to 4 tablespoons sugar (according to sweetness of peaches)

1/2 teaspoon nutmeg

2 cups sliced peaches

1 1/2 tablespoons honey

1/2 teaspoon rum extract

Heat oven to 425 degrees. Place room-temperature piecrust on a lightly floured surface; roll into a 12-inch circle and place on a 12-inch pizza pan. Combine sugar and nutmeg. Sprinkle 1 tablespoon sugar mixture over dough. Arrange peaches in a single layer on top of dough starting 1 inch from edge, working from outside edge to center. Sprinkle peaches with remaining sugar mixture. Fold edges of dough over peaches and crimp to fit; coat dough with cooking spray. Bake 30 minutes. Combine honey with rum extract and microwave on high 20 to 40 seconds. Brush mixture over warm tart.

Per serving: 119 calories, 1 gram protein, 6 grams fat (40% calories from fat), 2.4 grams saturated fat, 18 grams carbohydrate, 2 milligrams cholesterol, 110 milligrams sodium, 1 gram fiber.

Carb choices: 1.

Turkey Philly sandwiches

Heat oven to 375 degrees. In a large nonstick skillet, melt 2 teaspoons butter on medium and cook 1 cup chopped onion and green bell pepper mix (frozen or refrigerated) for 5 minutes or until softened; drain. Divide vegetable mixture and 12 ounces deli sliced turkey breast evenly among bottom halves of 4 split sandwich rolls; top each with 1 slice mozzarella cheese and the other halves of rolls. Place on baking sheet and bake 5 minutes or until cheese melts.

Red-pepper spinach lasagna

Coat a 4-quart or larger slow cooker with cooking spray. Spread 3/4 cup (from 26- to 28-ounce jar) tomato pasta sauce in cooker. In a large bowl, mix 2 chopped medium red bell peppers, 1 chopped small onion and 2 (9-ounce) boxes frozen chopped spinach (thawed and squeezed dry); stir in remaining pasta sauce and 1 (8-ounce) can no-salt-added tomato sauce. Layer 3 (of 9 total) (broken to fit) uncooked lasagna noodles in slow cooker. Top with 1/3 (of 16-ounce) jar Alfredo sauce over noodles, spreading to cover. Top with 5 (of 15 total) provolone cheese slices, overlapping if necessary. Top with 1/3 of vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle 1/4 cup parmesan cheese on top. Cover; cook on low 5 to 6 hours.

Grilled salmon with dill sauce

Mix 1/2 cup reduced-fat sour cream, 2 tablespoons fresh lemon juice, 2 tablespoons chopped fresh dill and 1 tablespoon capers. Serve with fettuccine tossed with pesto, steamed fresh broccoli and a baguette.

The Link Lonk


November 03, 2020 at 06:00PM
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How to make autumn beef and cider stew - Chicago Sun-Times

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