Potato Kielbasa Skillet Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
15 15 30

Ingredients

  • 1 pound red potatoes, cubed
  • 3 tablespoons water
  • 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 cups fresh baby spinach
  • 5 bacon strips, cooked and crumbled

Directions

  • Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
  • In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
  • Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
Nutritional Facts 1-1/2 cups equals 576 calories, 39 g fat (13 g saturated fat), 88 mg cholesterol, 1,695 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein.

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  • Prep/Total Time: 30 min.Herbed Artichoke Cheese Tortellini Recipe
  • Yield: 8 Servings
5 25 30

Ingredients

  • 2 cans (14-1/2 ounces each) Italian diced tomatoes
  • 2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2 cups chopped onions
  • 1/2 cup minced fresh parsley
  • 2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup olive oil
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon salt
  • 1/4 cup shredded Parmesan cheese

Directions

  • Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain tortellini; add to tomato mixture. Stir in the olives, salt and reserved artichokes; heat through. Sprinkle with cheese. Yield: 8 servings.
Nutritional Facts 1-1/4 cups equals 465 calories, 28 g fat (7 g saturated fat), 30 mg cholesterol, 1,050 mg sodium, 45 g carbohydrate, 3 g fiber, 11 g protein.

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Hearty Penne Beef Recipe Hearty Penne Beef Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
10 20 30

Ingredients

  • 1-3/4 cups uncooked penne pasta
  • 1 pound ground beef
  • 1 teaspoon minced garlic
  • 1 can (15 ounces) tomato puree
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped fresh spinach
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.
  • Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.
Nutritional Facts 1-1/2 cups equals 482 calories, 20 g fat (10 g saturated fat), 88 mg cholesterol, 1,001 mg sodium, 33 g carbohydrate, 2 g fiber, 41 g protein.

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Barbecued Burgers Recipe
  • Prep: 25 min. Grill: 15 min.
  • Yield: 6 Servings
25 15 40

Ingredients

  • SAUCE:
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 teaspoons prepared mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon Liquid Smoke
  • 1/8 teaspoon pepper
  • BURGERS:
  • 1 egg, lightly beaten
  • 1/3 cup quick-cooking oats
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1-1/2 pounds ground beef
  • 6 hamburger buns, split
  • Toppings of your choice

Directions

  • In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers.
  • In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties.
  • Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce. Yield: 6 servings.
Nutritional Facts 1 serving (1 each) equals 626 calories, 19 g fat (7 g saturated fat), 121 mg cholesterol, 1,146 mg sodium, 86 g carbohydrate, 2 g fiber, 30 g protein.

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