22
Chicken Stew with Pepper and Pineapple
Prep Time: 35 Min Start to Finish: 7 Min 50 Min
1 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can (8 oz) pineapple chunks in juice, drained, juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix all ingredients except pineapple, cornstarch and bell pepper.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. In small
bowl, mix reserved pineapple juice and cornstarch until smooth;
gradually stir into chicken mixture. Stir in pineapple and bell pepper. Increase heat
setting to High. Cover; cook about 15 minutes or until slightly thickened.
4 servings
© General Mills
Beefy Vegetable-Barley Soup
Prep Time: 20 Min Start to Finish: 8 Hr 50 Min
1 1/2 lb beef stew meat
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1/2 cup uncooked medium barley
3 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant™ Valley Fresh Steamers™ frozen mixed vegetables, thawed
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray
.
Cut beef into bite-size pieces if desired. In cooker, mix beef and remaining
ingredients except mixed vegetables.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Stir in mixed vegetables. Increase heat setting to High. Cover; cook
20 to 30 minutes or until vegetables are crisp-tender.
6 servings (1 1/3 cups each)
© General Mills
23
Beef-Tortellini Soup
Prep Time: 20 Min Start to Finish: 8 Hr 45 Min
1 lb beef stew meat
1 large onion, chopped (3/4 cup)
1 large carrot, chopped (3/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 teaspoons sugar
1 can (14.5 oz) diced tomatoes, undrained
2 cans (10 1/2 oz each) condensed beef consommé
1 teaspoon dried basil leaves
2 cups frozen cheese-filled tortellini
1 cup Green Giant™ Valley Fresh Steamers™ frozen cut green beans
1
. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and
beef consommé in order listed.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. About 25 minutes before serving, stir in basil, frozen tortellini and green beans.
Increase heat setting to High. Cover; cook about 25 minutes or until beans are
tender.
6 servings
© General Mills
Open-Face Turkey Parmigiana Sandwiches
Prep Time: 20 Min Start to Finish: 8 Hr 20 Min
4 turkey thighs, skin removed (about 3 1/2 lb)
1 can (6 oz) Italian-style tomato paste
1 can (15 oz) Italian-style tomato sauce
14 slices frozen Parmesan-flavor Texas toast (from two 11.25-oz packages)
2 cups shredded Italian cheese blend (8 oz)
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking
spray.
Place turkey in cooker. Top with tomato paste and tomato sauce.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove turkey from cooker; place on cutting board. Remove bones; discard.
Pull turkey into large chunks, using 2 forks; gently stir turkey into sauce in cooker.
4. Set oven control to broil. Place Texas toast on broiler pan rack. Broil with tops 4 to
6 inches from heat 1 1/2 minutes on each side or until golden brown.
To serve, spoon about 1/2 cup turkey mixture over each toast slice and top with
about 2 tablespoons cheese.
14 sandwiches
2012 © and ®/™ of General Mills
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