GREAT-TASTING

MONEY -SAVING MEALS

PUBLICATIONS INTERNATIONAL, LTD .

Copyright © 1997 Publications International, Ltd.
A ll right s reserved . This publication may nat be reprodu ced or quo ted in w hole o r
in part by any means w hatsoever w ithout w ritten per mission from :

Louis We ber, CEO

Publi cations Internationol , Ltd .
7373 N orth Cicero Avenue
Lin colnwood , Illinoi s 60646

Permi ssion is never g ranted for commercial purposes.

A ll recipes and photograp hs that contai n specific brond names ore copyrighted by
those compa nies and /or associat ion s, unless otherwise specified . A ll photogra phs
except that on poge 88 copy right © Publication s Internati onal , Ltd.

Some of the products listed in this publication may be in limited d istribution.

Pictured on the front cover (clockwise fro m top rig ht): Lemon Chicken and
Vegetables (page 54) , Cheese and Bean Quesadillas (page 44), Homemade Pizza
(page 38 ) ond Lemon Pepper Chicken (page 30).
Pictured on the back cover: Stuffed Shells Flore ntine (pag e 48) .

ISBN : 0 -7853-253 1-X

Manufactured in U.S.A

8765 43 2 1

Microwave Cooking: Mi crow ove ovens vary in wattage . Use the cook ing
times as g uidelines and check for do neness before adding more time.
GREAT-TASTING

MONEY-SAVING MEALS

Smart Shopping 6
Money-Saving Soups &Stews 8
Centsible Simple Suppers 28
Penny-Pinching Pasta, Beans &Rice 46
Budget-Wise Skillet Dishes 64
Cost-Cutting Casseroles 80
Acknowledgments 92
Index 93
 RT •
opplng
Tod ay, people everywhere are co ncerned • If an ingred ient is presented w ith an
w ith budgeting their money. G ro ce ry op tion ("% cup chop ped tomatoes or
shopp ing a nd mea l plonning are very red bell peppe rs," fo r exa mple), the
important par ts of saving money a nd first item listed w as used to ca lculate
sticking to a budget. W ith 99et Recipes the price pe r serving .
and Money-Saving Meals creating
• If a range is offered for servings
fabu lous fruga l meals for your fa mily and
["M a kes 4 to 6 servings," for example),
friends has never been easier. Let us do
the last amount g iven w as used to
the mea l bud geting for you w hile you
ca lculate the price per serving .
become your family's cost-cutting cook.
• Foo ds shown in the pho toq rophs on
Every recipe in this col lection has been
the same serving pla te and o ffered as
individua lly priced to d etermine the cost
"serve w ith" sugge stions at the end o f
per serving. Due to the varying cost of
a recipe are not included in the prici ng
foo d items in different reg ions and during
of the recipe excep t in cases w here
different seasons, ea ch reci pe does not
they are listed in the ing red ient list.
have on exac t price per serving . Each

recipe is mar ked w ith the 9 9 ¢ or Less icon
or the Budg et M ea l ico n before the title.
~ Per serving, this recipe does nor
. . cost mo re than 99¢ to make.
• Per serving, this recipe does not
. . emf mo re than $ 1.5 0 to ma ke.
• All food prices are based o n a typical
grocery store, excluding sale prices.
• The price of each reci pe includ es all
the ing red ients that a re listed in the
recipe, except w afer, salt, pepper and
ingredi ents labeled as "d ash," "to
loste." "optional" or "for garnish."
• If a range is offered for on ing red ient
n~ to ~ teaspoon," for examp le), the
first amount g iven w as used to
calculate the price per serving .
COUPONS ~
CUPPING
Cou pons do count! A few dollars a w eek
mig ht not seem like a lo t, but the money
you save by using coupons really add s up
over the course of a year. File all yo ur
coupons in a convenient place wh ere you
w ill remember to bring them to the
grocery sto re. Wi thout your co upo ns in
ha nd , they wil l do you no good.
SALE SAVVY
Take advontage of sales! Read the food
sec tion of your local new spaper a nd the
w eekly grocery store ad s before you g o
sho pp ing and slock up o n items tha t can
be stored . C anned goods, posta a nd
groins have a long shelf life; poultry, mea t
and butter freeze w ell. So if you have
roam, buying in bulk can be economica l.

6
WRITE IT DOWN!
Moke 0 g rocery list befo re yo u go ~
shopping; it will ge t yo u out of the store
faster, a nd ir w ill olso prevent you fro m
spend ing money o n things yo u don 't need .
MEAT MAnERS
W hile pre-cub ed , pre-pounded o r pre-
season ed mea ts (o r poultry) can save yo u
prepara tion time, they cost a lot more then
pla in cuts of mea t. If you can spare a few
minutes to cut, pound o r season yo ur meat,
yo u'll find the savings are sign ificant.
PRICING POULTRY .i' . J?: ""~
- - -- - - -- ------l.,..
Dark mea t costs less tha n white,
so if yo ur fa mily likes dark rn eo l, then
you' re in luck. Also , co nsider that the mo re
w ork don e to the po ultry, the more il w ill
cost you. If you have eno ug h rime to
remove the skin from rhe po ultry yo urself,
or if you w ill be cooking bone-in pieces
insteod of bo neless, then the pou ltry yo u
COST CUTIERS CHART
INSTEAD OF:
packages of sliced or grated cheese
refrigerated cartons of fruit juice
quart-size cartons of milk
loose fruit and vegetables by the pound
single-serving packages of snacks and
cereal
packaged vegetables for soups and stews
small packages of nuts and dried fruits
brand-name grocery products
purc hose w ill be less expensive. Look for
fom ily pocks w henever possible, os the
price pe r po und is much lower ond it's
very eosy to repac koge rhe pouilry into
cookin g port ions.
~ , ..
CONVENIENCE COSTS
----------'="'I .~
. : :- ~h
Boneless chicken breosts a re a n exa mp le
of a good timesa ving investment, but
snac k-packs a nd lunch-s ize po rtions are
no t. If a co nvenience item siq nilic cnt ly
red uces yo ur time a nd hassles in the
kitchen, ir's probably w o rth the cos t. But
a nything that ca n be do ne q uickly a nd
ea sily a t ho me, such as ba gg ing small
po rtio ns of chips and slicing cheese, w ill
[ "'-.-
save you a lot o f money.
A MAnER OF TASTE
Fol low the bosic rule o f shoppi ng : If your
fa mily wo n't ea t it, do n't buy it-at a ny
price ! Even if yo u're tempted by rock-
botto m prices, these prod ucts w ill be no
barga in if nobo dy likes them.
BUY:
blocks of cheese
frozen juice concentrate
gallons or half-gallons of milk
bagged produce, such as pototoes and
apples
family- or economy-sized packages
individual vegetables by the pound
bulk nuts and dried fruits sold by
weight
generic a nd store-brand products
7
 MONEY-SAVING
SOUPS & Stews
Create the perfect one-pot
meal. From soups and
stews to chilis and
chowders! you!1! have a
super selection to choose
from. On chilly days!
nothing hits the spot like
abig bowl of hearty soup.
With every piping hot
spoonful of chunky
vegetables! rich broth and
savory meats! even a
monster appetite will be
satisfied. Ladle it up!
8 • MO N EY -S AV I NG S OUPS
~ Potato-Bacon Soup
Makes 4 servings
2 cans (about 14 ounceseach) chicken broth
3 russet potatoes (1 % to 2 pounds), peeled and cut
into 1/2-inch cubes
1 medium anion, finely chopped
1 teaspoon dried thyme leaves
4 to 6strips bacon (4 10 6 ounces), chopped
1/2 cup (2 ounces) shredded Cheddar cheese
1. C ombine broth, potatoes, onion and
thyme in Dutch oven; bring 10 a bo il over
hig h heat. Reduce heat to medium-h ig h
ond boil 10 minutes or until potc loes are
tender.
2. W hile pota toes are cooki ng, place
bac on in microw ava ble co nta iner. Cover
wi th paper towels and cook on HIGH
6 to 7 minutes or until bacon is crisp,
turning a fter 3 minutes. Break up baco n.
3 . Immed ia tely transfer bacon to broth
mixture with slotted spoo n; simmer 3 to 5
minutes. Season to taste w ith sa lt and
pepper . Ladle into bowls and sprinkle
w irh cheese.
Prep and cook time: 27 minutes
Potato·Bacon Soup
& STE W S
Szechuan Vegetable Lo Mein

1. C o mbine broth, garl ic, g inger and red

Szechuan Vegetable pepper fla kes in lorge deep ski/let. Cover
Lo ein ond bring to a bo il over high heat .

Makes 4 servings
2 cans (about 14 ounces each) vegetable or chicken
broth
2 teaspoons bottled minced garlic
1 teaspoon botfled minced fresh ginger or
1/ 2 teaspoon ground ginger
1/ 4 teaspoon red pepper flakes
1 package (5 ounces) Oriental curly noodles or
5ounces angel hair pasta, broken in half
1 package (16 ounces) frozen vegetable medley
(broccoli, carrots, water chestnuts and red bell
peppers)
3 tablespoons say sauce
1 tablespoon dark sesame ail
1/ 4 cup thinly sliced green anion tops
2. Add nood les and veg eta bles to skiller;
co ver a nd return to a bo il. Reduce heat to
medi um-low ; simmer, uncovered, 5 to 6
minutes o r until nood les and vegeta bles
ore tender, stirring occas ionally.
3. Stir soy sa uce and sesame o il into
bro th mixture; cook 3 minutes. Stir in
g reen on ions; ladle into bo w ls.
Prep and coo k time: 20 minutes
Note: For a hea rtier, protein-pocked ma in
d ish, odd 1 package (10 112 ounces)
extra-firm tofu, cut into 3/ 4 -inch pieces, to
the bro th mixture with the soy sauce and
sesa me oi l.

10 • MONE Y -S AVING S OUPS & STEWS

 2 . Add frozen vege tables, zucchi ni,
• Spinach and tomatoes, mushrooms a nd garlic; bring
ushroom Soup to a boi l. Reduce heat to low; simmer,
covered , 10 minutes. Cook, uncovered ,
Makes 4 servings 5 to 10 minutes or until juices have
thickened slig htly.
11/ 2 cups I%milk
3 medium potatoes, peeled and chopped (1 cup) Prep and coo k time: 30 minutes
I box (10 ounces) BIRDS EYE®frozen Chopped
Spinach Serving Suggestion : Italian Sausage a nd
1 can (l 0%ounces) cream of mushroom soup Vegetable Stew is excellent served w ith
garlic brea d .
• In la rge saucepan , heat milk and
po tatoes over med ium-low heat 10
minutes.
Creamy Asparagus
• Add spinac h and soup .
Potato Soup
• Coo k about 10 minutes or until soup
beg ins to bubble ond po tatoes are tender,
Makes 4 servings
stirring freq uently.
J can (15 ounces) DEL MONTE®FreshCut™
Prep time: 5 minutes Asparagus Spears, drained
Cook time: 20 minutes 1 can (W12 ounces) DEL MONTE®FreshCut™
New Potatoes, drained
V2 teaspoon dried thyme, crushed
_ ItalianSausage and lie teaspoon garlic powder
1 con (14 ounces) chicken broth
Vegetable Stew 1 cup milk or half & half
Makes 6 (I-cup) servings 1. Place asparag us, po tatoes, thyme a nd
ga rlic powder in food processor or
I pound hot or mild Italian sausage, cut into I-inch blende r (in botc hes, if needed ); process
pieces until smooth.
J package (16 ounces) frozen mixed vegetables
(anions and green, red and yellow peppers) 2 . Pour into medium saucepa n; odd
broth. Bring to bo il. Stir in milk; hea t
2 medium zucchini, sliced
1 can (14 V2ounces) diced Italian-style tomatoes, through . (Do not boil. j Seoson w ith salt
undrained and pepper to taste, if desired . Serve hot
J jar (41/2 ounces) sliced mushrooms, drained or cold . Thin w ith ad d itiona l milk or
wa ter, if desired .
4 doves garlic, minced
Prep time: 5 minutes
1. Coo k sausag e in large sa uce pon,
Cook time: 5 minutes
cove red , over med ium to medium-high
heat 5 minutes or until brown ed ; po ur off
d rippings.

M ONE Y- S A VI NG S O U PS & S T EWS • 11

 . SmokedSausage 5 . Carefully pour veg etable mixture into
Dutch oven and stir until coated w ith roux.
Gumbo Stir in toma toe s and broth; bring to a bo il
over hig h hear. Cover and simmer over
Makes 4 servings
med ium heat 5 minutes. Serve gu mbo
over rice in ind ividual bowls.
% pound Polish or other smoked sousage
1 cup long-grain converted white rice Prep and cook time: 30 minutes
1 medium onion, diced
1green bell pepper, diced For a speci a l touch, sprinkle chopped
2 ribs celery, chopped pa rsley over eac h serving .
1 large corrct, peeled and chopped
Note: If gumbo thickens upo n standi ng,
2 teaspoonsdried oregano leaves
stir in a dd itiona l broth.
2teaspoonsdried thyme leaves
1/8 teaspoon ground red pepper
Y4 cup all-purpose flour
2 tablespoons olive oil . DijonHom ond Lentil
1 can (14lf2 ounces) diced tomatoes, undroined
1 can (about 14 ounces) chicken broth
Soup
Makes 6servings
1. Bring 2 cups w a ter ta a bo il in med ium
saucepa n over hig h hea t. M eanwhile, cut 1 cup finely chopped onion
sausage in half lengthw ise, then crosswise % cup finelychopped green bell pepper
into II2-inch slices. 1/2 cup finely chopped carrot
2. Stir rice into bo iling w ate r. Reduce heat 1 clove garlic, minced
to low; cover and simmer 18 minutes or 1 bay leaf
until liqu id is absorbed . 2 (13 3kfluid ounce) cons chicken broth or lower
sodium chicken broth
3. W hile rice is cooki ng , place sausage,
1 (WI2-ounce) can stewed tomatoes
o nio n, bell pepper, celery, carrot,
11/4 cupswater
orega no, thyme and grou nd red pep per
1 cup diced ham
in larg e microwava ble co nta iner. C over
3/ 4 cup drylentils
and coo k on HIG H 5 minutes; stir. Cook
Y2 cup GREY POUPON®Country Diion Mustard
3 minutes more or until vegetables are
crisp-tender. In large saucepan , co mbine all ingredie nts
4 . Wh ile veg eta ble mixture is cook ing , excep t mustard. Heat to a boil over
prepa re raux. Sprinkle flour evenly ove r medium-hig h heat. Red uce heat; simmer,
bo ttom of Dutch oven. Caak over hig h uncovered, for 1 hour. Stir in musta rd.
heat, w ithout stirring, 3 to 4 minutes or Serve hot.
until flour beg ins to brown. Red uce hea t
to medi um and stir flour about 4 minutes
or until evenly brown ed . Stir in oil until
smooth [Raux w ill be thick and chocolate
brow n.)

Smoked Sausoge Gumbo

1 2 • MO N EY - SAV IN G SOU PS & ST EWS

 Beer and Cheese
Soup
Makes 6(I-cup) servings
2to 3slices pumpernickel or rye bread
3 tablespoons cornstarch
1/ 4 cup finely chopped onion
1 tablespoon bufter or margarine
% teaspoon dried thyme leaves
2 doves garlic, minced
1 can (about 14 ounces) chicken broth
1 cup beer
1
1 / 2 cups (6 ounces) shredded or diced American
cheese
1 cup (4 ounces)shredded sharp Cheddar cheese
V2 teaspoonpaprika
1 cup 2%milk
1. Preheat oven to 42YF. Slice bread
into 'h-inch cubes; place on ba king
sheet. Bake 10 to 12 minutes, stirring
once, or until crisp ; set aside .
2 . While bread is in oven, stir 3
ta blespoons w a ter into co rnstorch in small
bow l; set aside . Place onion, butter, thyme
and garlic in 3-quart saucepan ; cook a nd
stir aver medium-high heat 3 to 4 minutes
or until onion is lender. A dd broth: bring to
a boil. Stir in beer, cheeses and paprika.
Reduce heat to low ; wh isk in milk and
cornstarch mixture . Stir until cheese melts
a nd soup bubbles and thickens. Ladle into
bowl s. Top w ith croutons.
Prep and cook time: 20 minutes
14 • MON EY -SAV ING
• Skillet Sausage and
Bean Stew
Makes 4servings
1 pound spicy Italiansausage, casing removed and
sliced 1/ 2 inch thick
V2 onion, chopped
2 cups frozen O'Brien-style polotoes with onions and
peppers
1 can (15 ounces) pinto beans, undrained
1 teaspoon beef bouillon granules or 1 beef bouillon
cube
1teaspoon dried oregano leaves
l/a teaspoon ground red pepper
1. Combine sausage slices a nd onion in
large nonstick skillet; cook a nd stir over
medium-hig h heat 5 to 7 minutes or until
meat is no longer pink. Dro in dripp ings.
2 . Stir in po tatoes, bea ns, 3/4 cup w a ter,
bou illo n, oregano and red pepper;
reduce hea t to med ium. Cover and
simmer 15 minutes, stirring occasionally.
Prep and cook time: 30 minutes
Lighten Up: You ca n reduce the calories
and fat co ntent o f this dish by substituting
turkey sausag e for ltolion sausage. Add
hot pepper sauce to taste if yo u prefer a
spic ier slew.
Beer and CheeseSoup
SOU PS & S T EWS
 iddle Eastern .. • Tuna Corn Chowder
Lentil Soup Makes 2 servings
IAakes 4 servings
2 stripsbacon
I small onion
1 cup dried lentils
2 ribs celery, chopped
2 toblespoons olive oil
1V2 tablespoons all-purpose flour
1 onion, chopped
2 cups 2%milk
1 red bellpepper, chopped
V2teaspoon dried thyme leaves
1 teaspoon fennel seed
V4 teaspoon salt
V2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon grou nd red pepper
1 cup frozen whole kernel corn
V2 teaspoon salt
1 can (6 ounces) tuna packed inwater, drained
1 toblespoon lemon [uke
Fresh parsley 1. Cook bacon In large sa ucepa n over
1h cup plainyogurt medi um-hig h hea t until brow ned and
crisp, urning once . Drai n on paper
1. Ri nse len ils, d iscarding a ny debris o r
tow els, reserving dri ppings in saucepan.
blemished lentils; d rai n.
2. Add o nion a nd celery a pan
2 . Hea o il in large saucepan o ver
dr ippings; cook and stir over med ium-high
med ium-high ea t until hot. Add o nion
hea t 3 minutes o r until softened .
a nd bell pepper; coo a nd stir 5 minutes
or until tender. Add fennel seed, cumin, 3 . Add flour, stirring until w ell blended ;
a nd grou nd red pepper; cook a nd stir cook 1 minute . Stir In milk, thyme, salt
1 minute . a nd pepper. Cook, stirring freq uently, until
thickened .
3 . Ad d 4 cups wa ter a nd lentils. Bring to
a bo il. Red uce heat to low . Caver a nd 4 . Stir in corn a nd tuna; coo k over
simmer 20 minutes. Stir in sal t. Simmer med ium h ea ~ 5 minutes o r until corn is
5 to 10 minutes mo re o r untll ientils are tend er. stirring freque ntly.
tende r. Refrigera te, covered , overnigh t or
5 . C rumble ba co n. Serve chowd er
up to 2 days. sprinkled with bacon .
4 . To complete rec ipe, rehea t soup over
Prep a nd coo k tim e: 2 5 minutes
med ium heo until hot. Stir in lemon juice .

5 . Wh ile soup is rehea ing, chop eno ug h For a specia l touch, op cho w de r w ith red
parsley to measure 2 tablespoon s; stir into bell pepper s rips o r popped popcorn .
yo g ur . Serve soup to pped wi th yogu rt
mixture.

Make-a head time : up to 2 da ys before

serving
Final prep time: 10 minutes

Fo r a spec ial touch , top each serving w ith

yellow be ll pepper strips.

16 • MONE Y -S AVIN G SOU PS & STE WS

Alb6"digas

_ Albon igas evenly lnlo l -inch-th ick square . Cut into

36 squares wi th sharp knife; shops eac h
Makes 6 servings square into a bo ll.

2 . Place meatballs slight ly aport in sing le

1 pound lean ground beef
112 small onion, finely chopped
1 egg
1/ 4 cup dry bread cru mbs
1 tablespoon chili powder
1 teaspoon ground cumin
1/ 2 teaspoon salt
3 cans (about 14 ounces each) chicken broth
1 medium carrot, thinly sliced
1 package (lO ounces) frozen corn or thawed frozen
leaf spinach
1/ 4 cup dry sherry
1. Mix gro und beef, on ion, eg g , b read
crumbs, chili powder, cumin a nd salt in
med ium bow l until w ell blend ed . Place
mixture o n ligh tly o iled cutting boord ; pa t
Ioyer in microwavable cont ainer. Cover
a nd cook on HIGH 3 rnlnutes o r until
meatballs are no longer p ink (or just
ba rely pi nk] in center.
3 . Wh ile meatballs are cooking , bring
broth and carro t to 0 boi l in covered
Dutc h oven over hig h heat. Stir in corn
and sherry. Transfer mea tbal ls to b roth
w ith slotted spoon. Red uce hea t to
med ium and simmer 3 to 4 minutes or
until meatba lls are cooked through . (Stir in
spi nach , if using , and simmer until heated
throug h.)
Prep e nd cook time : 30 minutes
Fo r a special touch, sprinkle soup w ith
chopped fresh cila ntro.

MO N EY-SAV I NG SO U PS & S T EW S • 1 7
 • 20-Minute White ~ . I l ?if Spicy Vegetable Stew
Bean Chili Makes 4servings
Makes 6 servings
I tablespoon vegetable oil
2 corrols, chopped
1 cup chopped onions
1/2 onion, chopped
1 dove garlic, minced
2 doves garlic, minced
I tablespoon vegetable oil
I teaspoon ground cumin
J pound ground turkey
1 teaspoon paprika
1 cup chicken broth or lower sodium chicken broth
% teaspoon ground cinnamon
I (1 41/2-ounce) can slewed tomatoes
V2 teaspoon salt
1/ 3 cup GREY POUPON®Diion Mustard
1/2teaspoon ground ginger
J tablespoon chili powder
1/2 teaspoon black pepper
I/S to 1/4teaspoonground red pepper
1 con (14 1/2ounces) diced tomatoes
J (J 5-ounce) can cannellini beans, drained and
1 can (about J4ounces) vegetable broth
rinsed
J cup frozen hash brown potatoes
J (8-ounce) can corn, drained
J cup frozen greenbeans
Tortilla chips, shredded Cheddarcheese and
2 tablespoons lomato paste
cilantro, optional
V4to 1/2teaspoon hot peppersauee
In 3-quart sauce pa n, over medium-hig h 11/ 3 cups uncooked couscous
hea t, saute onions and garliC in oil until
1. Hea t oil in large saucepan over
tender. Add turkey; cook until done,
medium-high hea t until hot. Add ca rro ts,
stirring occasionally to break up mea t.
onion, garlic, cumin, pa prika, cinna mon,
Dra in. Stir in chicken broth, tomatoes,
sa lt, gi nger and peppe r; cook and stir
mustard , chili powder a nd pepper. Heat
about 5 minutes or until vegetables are
to a bai l; reduce heat. Simmer for 10
tender.
minutes. Stir in bea ns a nd corn; coo k for
5 minutes. Top w ith tortilla chips, 2. Stir in tomatoes, broth, pota toes, g reen
shredd ed cheese a nd ci lantro, if desired . bea ns, tomato paste a nd hot pepper
. sauce; bring to a bail. Red uce heat to
low a nd simmer, uncovered , 10 minutes.

3 . W hile stew is simmering, prepare

couscous. Bring 1 113 cups w ater fa a bo il
in small saucepa n over high heat. Stir in
co uscous. C over and remove saucepa n
from hea t; let sta nd 5 minutes.

4. Fluff couscous with fork. Serve

vegetable stew over co uscous.

Prep and cook time: 23 minutes

For a special touch, garnish with fresh

Italian parsley.
20-Minute WhiteBean Chili

MO N EY -SAV I NG SOU P S & S T EW S • 1 9

 ~ Hearty Pasta and
C ic ·Pea Chowder
Makes 6 servings (abaul 7 cups)
6 ounces uncooked rotini pnstn
2tablespoons olive oil
% cup chopped onion
V2cu pchopped celery
1/ 2 cup thinly slicedcarrot
2 cloves go rlk, minced
1!4 cup all-purpose flour
]1/ 2 teaspoons Italian seasoning
1/ 8 teaspoon crushed red pepper
lis teaspoon black pepper
2 cons(about 14 ounces each) chicken broth
1 can (19 ounces) chick-peas, rinsed and drained
1 can (14 V2ounces) Italian-style stewed tomatoes,
undrained
6 slices bacon
1. Coa k rotini acco rd ing to pac kage
d irections. Rinse, d ra in and set oside .
2. M eanwhile, hee l oil in 4 -quart Dutch
oven over medium-high hear until hot.
Add onion, celery, car rot and garlic .
Reduce heat to medium; cook and stir
5 to 6 minutes or until veqe rooles are
crisp-tender.
3. Remove from heal. Stir in flour, Italian
seasoning , crushed red pepper and black
pepper untll w ell blended . G rad ually stir
in broth. Rerurn to hea r and bring to a
boi ], stirring frequently. Boil, stirring
co nstantly, 1 minute. Reduce hea t to
medi um. Stir in cooked pa sta , chick-pees
a nd tomatoes. Coo k 5 minutes or until
h ea ~ed throug h.
4. Meanwh ile, place bacon betwee n
double laye r of paper towe ls on pape r
pla te. M icrow ave on HIGH 5 to 6
minutes or until bacon is crisp. Dra in and
crumble.
2 0 • M ONEY-S AVING
5 . Sprinkle each serving w ith bacon.
Serve immediately.
Prep and cook time: 30 minutes
Serving Suggestion: Top w ith grated
Parmesan cheese and serve w ith crusty
bread , salad greens tossed w ith ltolio n
dressing and fruit co bb ler.
_ BrunswickStew
Makes 4 (I-cup)servings
12 ounces smoked ham or cooked chicken breast, cut
into %-tol-inch cubes
1 cup sliced onion
4V2 teaspoons all-purpose flour
2 cups frozen mixed vegetables for soup[okra, limo
beans, potatoes, celery, corn, carrots, green
beans and onions)
1 can (]4lJ2 ounces) stewed tomatoes, undrained
1 cup chicken broth
1. Spray large saucepan w ith nonstick
cooking spray; heat over med ium hear
until hoI. Add ham and onion; coo k 5
minutes or until hom is browned . Stir in
flour; cook over med ium ro medium-low
hear 1 minute, stirring constantly.
2. Stir in rem ain ing ingred ients; bring lo 0
boi l. Reduce heat lo low ; simmer, covered ,
5 to 8 minutes or until vege tab les are
render. Simmer, uncovered, 5 lo 8 minutes
or until slighlly ~hi c ke n ed . Season to toste
w ith salt and pepper.
Prep and cook time: 30 minutes
Serving Suggestion: Brunsw ick Stew is
excellenr served over rice or squores of
cornbr ead .
Hearty Posta andChick-PeaChowder
S O U PS & S T E WS
 (rea y Groundnuf Veggie SOUp
Soup Makes4servings
Makes 6 servings
1 bag (16 ounces) BIRDS EYE® frozen Mixed
Vegetables
1 jar (18 ounces) creamy or chunky peanut butter
1 can (10 ounces) French onion soup
1 can (about 14 ounces) chicken broth
1 can (11 ounces) tomato ricesoup
2 cupsmilk
1 soup can of water
2teaspoons bottled minced garlic
1112 teas poonsground cumin • In large saucepan, cook vegerables
114 teaspoon black pepper accordi ng to package di rections; dra in.
114 teaspoon ground red pepper
1 cup uncooked white rice • Add both cans of soup and wa ter;
coak over med ium-high hea r until hea ted
1. Combine peonut butler, chicken bro th, through.
milk, garlic , cumin, black peppe r and red
Prep time: 2 minutes
pepper in medium saucepan. Cook over
Cook time: 10 to 12 minutes
low hea t a bout 10 minutes, stirring
freq uently to blend. At this point. soup
Serving Suggestion : Sprinkle individual
may be chilled up to 2 days .
servings evenly w ith 1 cup shredded
2. To comp lete recipe , bring 2 cups w cl er Cheddar cheese.
to a boil in small saucepan . Add rice;
cover and simmer ab out 18 minutes or
until rice is tender a nd wat er is ab sorbed.

3 . W hile rice is cooking , heat soup in

microwa ve on HIGH abo ut 6 minutes or
until hot, stirring occasionally. Top each
bowl of soup wi th scoop of hot cooked
rice.

Ma ke-a head time: up to 2 days before

serving
Final prep and coo k time: 25 minutes

For a specia l touch, top each serving wit h

shred ded cerro! and rhin mango slices.

Veggie Soup

22 • MONEY -SAV ING SOU PS & ST EWS

 Chili Stew
Makes 4 servings
1 box (10 ounces) BIRDSEYE®frozenSweet Corn
2 cons (l5ounces ecch) chili
1 can(1 4ounces)stewed tomatoes
Chili powder
• In Iorge saucepan , cook corn
accordin g to packa ge dir ections; d rain.
• Stir in chili and toma toes; cook until
heated throug h.
• Stir in chili powder to teste.
Prep time: 2 minutes
Cook time: 7 to 10 minutes
Serving Suggestion: Serve w ith your
favori e corn bread or sprinkle w ith
shredded Cheddar cheese.
Blender Potato Soup
Makes 8servings
V2 cup WESSON®Vegetable Oil
3 cups chopped celery
J V2 cups chopped onions
1 teospoon fresh minced garlic
1 quort chicken broth
3 cups peeled anddicedrusset potatoes
V2 cup chopped fresh porsley, divided
V2 teaspoonsalt
fA teaspoon pepper
Shreddedsharp Cheddar cheese
24 • M ONE Y-SA V IN G
In a large saucepan , hea t W esson Oi l.
Add celery, onions and ga rlic; sau e until
tender. S ir in remaining ingredien s
excep t '/3 cup parsley and cheese; bring
to a boil and reduce hea t. Simmer,
co vered , for 20 minutes or until po tatoes
are tender. Pour half of mixture into
blender; puree until smooth. Set aside .
Pou r remaining soup into blender; blend
until coarsely chopped . Combine both
mixtures. Ladle soup into bowl s; gar nish
w ith remaining porsley and cheese .
"Secret Chowder"
Makes 4 servings
1 bog (1 6ounces) BIRDS EYE®frozen Pasta Secrets
White Cheddar
1 con(10 %ounces) creamof potato soup
J cup1%milk
1/ 2 cup water
1/ 2 cup cubed cookedleonham
1/ 2 teaspoondried basil
• In medium saucepan , combi ne a ll
ingredients.
• Bring to boil over medi um-hig h heat.
Reduce hea t to med ium; cook 15 minutes
or until hea ~ed throug h. Add sclt a nd
pepper to taste .
Prep time: 5 minutes
Cook time: 15 minutes
Cheddar Cheese Chowder: Substitute 1
ca n Cheddar cheese soup for the creom
of po ta 0 soup .
SO U PS & S T EWS
 Minestrone Soup 2. Whil e pasta is coo king, combin e
broth, tomatoes and bea ns in Dutch oven.
Makes 4 to 6 servings Cover ond bring to a bo il over hig h hea t.
Reduce hea t to low ; simmer 3 to 5
cup small shell pasta
3/ 4 minutes.
2 cans (about 14 ounceseach) vegetable broth
3. Add vegetables to broth mixture and
1 can (28 ounces) crushed tomatoes in tomatopuree
return to a boil over hig h heat. Stir in
1 can {15 ounces}white beans, drained and rinsed
pasta . Lad le soup into bow ls; spoon
1 package (16 ounces) frozenvegetable medley
about 1 teaspoon pesto in center of each
(broccoli, green beans, carrotsand red peppers) serving .
4 to 6teaspoons prepared peste
Prep ond cook time: 20 minutes
1. Bring 4 cups w a ter to a bo il in Iorge
saucepa n over hig h heal. Stir in posta;
coo k 8 to 10 minutes or until tender.
Drai n.

MO NEY -SAV I NG SOUPS & S TEWS • 2 5

 II-in-One Burger
Ste
Makes 6servings
1 pound lean ground beef
2 cups frozen Italian vegetables
1 cnn (]41/2 ounces) chopped tomatoes with basil
and garlic
1 can (about 14 ounces) beef broth
2Y2 cups uncooked medium egg noodles
1. Cook meat in Dutch ov en o r lo rge
skillet ove r medium-high hea t until no
lo ng er pink, breaking mea l apor t w ith
wooden spoon . Drain d rip pings.
2 . Add vegeta bles, tomatoes a nd bro th;
r bring to a bo il over hig h hear .
I g reen o nio n curls.
3 . Ad d nood les; reduce heat to medi um.
C over a nd cook 12 to 15 minutes or until
nood les have abso rbed liq uid and
vegetables ore tender. Add sa lt and
pepper to ta ste.
Prep and cook time : 25 minutes
For a special touch, sprinkle wi th chopped
porsley before serving .
_ hoi Noodle Soup
Makes 4 servings
1 package (3 ounces) ramen noodles
% pound chicken tenders
2 cans (about 14 ounces each) chicken broth
Y4 cup shredded carrot
1/ 4 cup frozen snow peas
2 tablespoons thinly sliced green anion tops
1/ 2 teaspoon bottled minced garlic
y4 teaspoon ground ginger
3 tablespoons chopped cilantro
112 lime, cut into 4wedges
26 • MO N EY-S AV I N G
1. Brea k noodles into p ieces. Cook
noodl es ac co rding to pac kag e di rections,
d isco rd ing flavor pocket. Dra in a nd set
aside .
2 . C ut ch icken tende rs into lh-inch
pieces . Combine chicken broth a nd
chicken lend ers in larg e saucepan or
Dutch oven; bring to a boil over med ium
heat. Coo k 2 minutes.
3 . Add cc rrot, snow peas, g reen o nio n,
gar lic o nd g inge r. Reduce heat to low;
simmer 3 minutes. Add co oked nood les
a nd cilantro; hea t throug h. Serve soup
wi th lime w edg es.
Prep and cook time: 15 minutes
For a special touch , ga rnish sou p w ith
_ Clam Chowder
Makes 4 servings
1 bag (16 ounces) BIRDS EYE®frozen Small Whole
Onions
1 can (14 ounces) vegetable broth
2 cans (10 ounces eorh) dam chowder
• In large sa ucepa n, plac e o nions and
broth; bring fa bo il over hig h hea r.
Red uce heat to med ium; cove r o nd
simmer 7 to 10 minutes or until on ions ore
~nde r. ~
• Stir in cla m chowder; cook until heoted
throug h.
Prep time : 1 minute
Cook time : 10 to 12 minutes
AII-in-One BurgerStew
SO U PS & S TE W S
 E TSIBLE
Simp e Suppers
Dinner in asnap! When
time is of the essence!
serve up Garden Omelets
bursting with fresh
vegetables and gooey
cheese! Zesty Lemon
Pepper Chicken or Antipasto
Salad Stack piled high with
rotini pasta! spicy
pepperoni! crispy lettuce
and much more. Its easy
to make all your simple
suppers simply delicious.
28 • CENT SIBLE SIMPLE
~ Santa Fe Black Beans
& ice Salad
Makes6cups
1,12 cup GREY POUPON®Dijon Mustard
2tablespoons REGI NA®White Wine Vinegar
2tablespoons olive oil
1 tablespoon chopped cilantro
]1/ 2 teaspoons liquid hot pepper seasoning
1/ 2 teaspoon chili powder
1/ 4 teaspoon ground cumin
3 cups cooked long grain and wild rice
] (lS-ounce) can block beans, rinsed and drained
1 cup chopped tomala
] cup canned corn
1,13 cup chopped red onion
1/ 4 cup diced green chiles
In small bowl, blend mustard, vinegar, o il,
ci lantro, hal pepper seasoning, chili
powder and cumin; set aside .
In large bow l, combine rice, beans,
tomato , corn, onion and chiles. Add
mustard mixture, tossing to co a t w ell. C hill
o t least 1 hour before serving . G arnish as
desired .
Sonto Fe BlockBeons g Rice Solad
SUPPER S
• Pasta Ni~oise
Makes 6 servings
12 ounces uncooked rolini
1 bottle (8 ounces) llelionvinaigrette
1 can (6 ounces) luna packed in water, drained
3 eggs, hard boiled, peeled ond cut into wedges
1 cup frozen green beans, thawed
V4 cup pitted black olives
1. Cook posta according to package
d irections; dra in.
2. Reserve 1/<1 cup vina igrette . Toss po sta
w ith rema ining vina ig rette; place in
serving bow l or on individual plates.
3 . Arra nge luna, eggs, green beans a nd
olives on top of posta. Drizzle with
reserved vinaig rette. Serve chilled or at
room temperature.
Prep a nd cook time: 20 minutes
.: ' I
~ J Mediterranean
C rrots with Ch·cken
Makes 4 servings
2 boxes(10 ounceseach) BIRDS EYE®frozen
Deluxe Baby Whole Carrots
2 cupscubed, cooked chicken breast
3 tablespoons brown sugar
2 tablespoonslemon juice
1teaspoon cumin
• In la rge saucepa n, combine all
ingredients. C over; cook over med ium-
low hea t 20 minutes or until hea ted
through and carrots are tender.
Prep time: 5 minules
Cook time: 20 minutes
3 0 • CE N TS I B L E
Lemon Pepper
Chicken
Makes 4 servings
1/3 cup lemonjuice
1/ 4 cup olive oil
1/ 4 cup finely chopped onion
3 doves garlic, minced
1 tablespoon crocked black pepper
1 tablespoon brown sugor
2 teaspoons graled lemon peel
3/ 4 teaspoon salt
4 chicken quarters (about 2V2pounds)
C O MBIN E lemon juice, o il, onion, ga rliC,
pepper, sugar, lemon peel a nd salt in
sma ll bowl; reserve 2 ta blespoons
marinade. C ombine remaining marinode
a nd chicken in large resealable plastic
food stora ge bag . Sea l bag ; knead to
coo t. Refrigera te 4 hours or overnight.
REM O VE chicken from mar inade; disco rd
marinade . Arra nge chicken on
microw avable plo te: cover wi th w axed
pap er. Microwave a t HIGH 5 minutes.
Turn and rearra nge chicken . Cover and
microwave a t HIGH 5 minutes.
TRANSFER chicken to g rill. G rill covered
over med ium-ho t coa ls 15 to 20 minutes
or until chicken is no longer pink in center
and [o ices run clear, turning several times
and basting often w ith reserved _
marinade.
Serving Suggestion : Serve w ith a mixed
green salad and fresh lemon slices.
LemonPepperChicken
S IM P L E SU P PER S
Veggie Kabobswith rex-MexPolenta
Garden Omelet
Makes 2 servings
3 teaspoons butter or margarine, divided
1/ 3 cup chopped onion
1/ 3 cup chopped red bell pepper
1/ 2 cup sliced mushrooms
1/ 2 teaspoondried basilleaves
4 eggs, beoten
1 tablespoon milk
1/ 4 teospoon block pepper
Dashsalt
1/2 cup (2ounces)shreddedSwisscheese
1. M elt 1 teaspoo n butter in large
nonstick skillet over medium heat. Cook
and stir onion and bell pepper 2 to 3
minutes or until onion is tender. Ad d
3 2 . CEN TS IBLE
mushrooms and basil; coo k and stir 3 to
5 minutes more. Remove vegetables from
skillet and keep worm .
2. W hisk together egg s, milk, pepper and
sa lt in med ium bow l. M elt rema ining 2
teaspoons butter in some skillet over
med ium heat; rota te pan to coot bottom.
Pour egg mix ure into skillet. Cook over
med ium hea , as eggs beg in to set, gen Iy
lift edges of omelet w ith spatulo a nd ril
s illet so hot uncooked portion flow s
underneoth.
3 . W hen egg s are fully cooked, spoo n
veg eto ble mixture over ha lf of omelet.
Sprinkle w ith cheese. Loosen omelet w ith
spotulo and fold in holf. Transfer to worm
serving pla te.
Prep and cook time: 20 minutes
SIMPLE S U PPERS
 ~'~ t ~ Veggie
I Kabobs with skewers in shallow pa n. Pour oil
mar inad e over skewers. Cover; refrige ra te
Tex- ex Polenta at least 2 hours or overnight.

Mokes 4 /0 6 servings 4. To complete recipe, preheat broiler.

Tra nsfer skewers to la rge baking sheet.
POLENTA Broil 8 to 10 minutes o r until veg etables
23/ 4 cups water begin to brown. Serve w ith polenta .
3/4 cup yellowcornmeal
Make-a head time: 2 hours to 1 day
1/ 2 teaspoon salt
before serving
1 can (4 ounces) chopped green chilies, drained
Final pr ep a nd cook time: 22 minutes
1/ 2 cup (2 ounces) shredded Monterey Jock cheese
2 tablespoons shredded Cheddar cheese
2 tablespoonsgrated Parmesan cheese
• Carpacdo di Zucchini
VEGGIE KABOBS
Makes 4 servings
1/2 cup olive oil
1/ 4 cup cider vinegar
% poundzucchini, shredded
1 teaspoonsalt
V2 cup sliced almonds, toasted
3/ 4 teaspoongarlicpowder
1 tablespoonItalian saladdressing
1/ 2 teaspoonblock pepper
4 French bread boguelles, sliced inhalf lengthwise
3 large bell peppers, cut into llh-inch pieces
4 teaspoonssoftspread margarine
1 medium red onion, cut into l-Inch wedges
3 tablespoons grated Parmesan cheese
8 ouncesfreshmushrooms
1. Prehea t broiler. Place zucchini in
1. Combine w a ter, cornmeol and salt in
med ium bo w l. Add a lmonds a nd
large microwavable bow l. Cover tig htly;
d ressing; mix w ell. Set aside .
microwave on HIGH 10 to 12 minutes,
stirring halfway through coo king time. 2 . Place baguette halves on large baking
Stir in chilies a nd Monterey Jock cheese. sheet; spread evenly with marga rine .
Cover; let stand 2 minuies. G rease 9 -inch Sprinkle w ith cheese. Broil 3 inches from
cosserole . Sprea d co rnmeal mixture into heal 2 10 3 minutes or until edg es and
prepared casserole. Cover; refrigera te cheese are brow ned.
2 hours or until firm. 3. Spread zucchini mixlure evenly on
2 . Preheat bro iler. Turn polenta out of each bag ue le ha lf. Serve immed iai ely.
casserole; cut into 6 w edges. G rease
Prep and cook time: 28 minutes
small ba ing sheet. Place po lenta on
baki ng shee . Broil 6 inches from heat For a special ouch, go rnish carpoccio
5 to 6 minutes per side. Sprinkle w i h w i h cherry tornoto halves.
C heddar and Parmesa n cheeses.

3. Soak 8 to 10 wood en skew ers in

wa ter. Combine oil, vinegar, salt, ga rlic
pow der and pepper in medium bow l.
A lterna tely thread bell peppers, on ion
and rnushroorns onto skewers . Arra nge

CENT SIBLE SI M PLE SUP PE R S • 33

 Hot Crab and Cheese
on uffins
Makes 8 servings
4 English muffins/ split
1 lablespoon butter or margorine
3 green onions/ chopped
1/ 3 cup chopped red bell pepper
1/ 2 pound fresh crabmeat, drained and floked"
1 10 21easpoons hot pepper sauce
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shreddedMonterey Jack cheese
* Twa ca ns (6 ounces each) fancy cra bmea t,
d rained, con be substilufed far fresh crabmeat.
1. Preheat broiler. Place muffin halves on
lig htly greased bak ing sheet. Broil 4
inches from hea t 2 minutes or until muffins
are lig htly toa sted . Place on large
microwavable plate.
2 . M elt butter in medium skillet over
medium heat. Add green onions and bell
peppe r; cook and stir 3 to 4 minutes or
until tender. Remove fro m hea t; stir in
crabmea t, hot peppe r sauce and cheeses.
Spoon ab out 1/3 cup crab mixture onto
muffin ha lves.
3 . M icrowave a t HIG H 2 to 3 minutes ,
rotating plotter once, or until crab mixture
is heated through .
Prep and cook time: 12 minutes
Roosted Potato ond Tuna Salad
CE NT SIBLE
•• Roasted Potato and
Tuna Salad
Makes 4 servings
2 large baking potatoes, unpeeled
3 tablespoonsvegetable oil
3 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons Diion mustard
'/2 teaspoon salt
1/ 8 teaspoon coarsely ground black pepper
1 can (6 ounces) solid albacore tuna packed in
water/ drained and flaked
2 large tomatoes/ seeded and coarsely chopped
'/4 cup thin ly sliced green onions
4 romaine lettuce leaves/ washed
1. Preheat oven to 400°F. Spray ielly-roll
pan w ith nonstick cooking spray.
2. Scrub po ta toes; pot dry. Cut po tatoes
into lh -inch cubes. Plac e on prep ared
pa n; coot po tatoes w ith coo king spray.
Arrange in single lay er. Bake 20 to 25
minutes or until po tato es are tender a nd
lig htly brow ned , stirring occ asionally.
3 . Wh ile the po tatoes a re ba king ,
co mbine oil, ora nge juice, lemon juice,
mustard, salt a nd pepper in small bow l.
Wh isk until w ell blended .
4 . Place potatoes in large bow l; cool
sligh tly. Add tuna, tomatoes, green onions
and o il mixture; toss gently to coot . Cover
and chill a t least 1 hour or up to 24
hou rs.
5 . To complete recipe, let salad stand at
room tempera ture 10 minutes . Toss gen tly
a nd serve on lettuce leaves.
Make-ahead time: 1 hour or up 10 24
hours before serving
Final prep time: 10 minutes
S I M PLE S U P P E RS • 3 5

• Easy Greek Salad
Makes 6servings
6 leaves romaine lettuce, washed and lorn into
. ]1/ 2-inchpieces
] cucumber, peeled and sliced
1 tomolo, chopped
1/2 cup sliced red onion
] ounce feta cheese, crumbled (about V3cup)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano leoves
V2 teaspoon salt
1, Combine lettuce, cucumber, tomato,
onion and cheese in la rge serving bowl.
2. W hisk together oil, lemon juice,
oregano and sell in small bow l. Pour over
lettuce mixture; toss until coa ted . Serve
immediately.
Prep time: 10 minutes
• Curried Walnut Grain
Burgers
Makes 4 servings
2 eggs
V3 cup plain yogurt
2 teaspoons Warcestershire sauce
2 teaspoons curry powder
1/ 2 teaspoon salt
1/ 4 teaspoon ground red pepper
]1/3 cups cooked couscous or brawn rice
V2 cup finely chopped walnuts
V2 cu pgrated co rrat
112 cup minced green onions
1/ 3 cup fine, dry plain bread crumbs
4 sesame seed hamb urger buns
Honey mustard
Thinly sliced cucumber or apple
3 6 • C E N TS I B L E S I M PLE
1. Com bine eggs , yog urt, Worceste rshire
sauce, curry, sa lt and red pepper in large
bow l; beat until blended . Stir in couscous,
w alnuts , carrot, g reen onions and bread
crumbs. Shope into 4 (l -inch-thick) pa rties.
2. C oat g rill rack With nonstick cooking
spray; place rack on grill over medium-hot
coa ls (350° to 400°F l. G rill burgers
5 to 6 minutes on eac h side or until do ne.
Serve on buns w ith musta rd and cucum ber.
Prep and cook time: 25 minutes
Serving Suggestion: Serve w ith carrot
sticks and alfalfa sprouts .
• ot Dogs with Dijon
Kraut
Makes 6servings
1 {14-ouncel can sauerkraut
V4 cup GREY POUPON® Dijon Mustard
% cup prepored barbecue sauce
1/ 3 cup chopped anion
1 tablespoon sweet pickle relish
1 teaspoon caraway seed
6 hot dogs, grilled
6 oblong sandwich buns or hot dog rolls, toasted
1
1/ 2 cups shredded Cheddar cheese (6 ounces)
In medium saucepan, over medium heat,
heat sauerkraut, mustard , ba rbecue sauce,
onion, pickle relish and cara wa y seed to
a bo il; reduce hear. Cover; simmer for 2
minutes. Keep warm.
Place hot dogs in buns; top each w ith 1/4
cup cheese . Broil for 1 minute or until
cheese melts. Top w i~ h sauerkraut mixture
and serve immediately.
Curried Walnut GrainBurger
S U P P ERS

• Homemade Pizzo
Makes 4 10 6servings
V2tablespoonactive dry yeast
1teaspoonsugar, divided
1/ 2 cup warmwater (l 05° 10 115°F)
1% cups all-purpose flour, divided
314 teospoon salt, divided
2tablespoons olive oil, divided
1 can (14 V2ounces)whole peeled tomatoes,
undrained
1 medium onion, chopped
1 clove garlic, minced
2tablespoons tomato paste
1 teaspoon dried oregano leaves, crushed
V2 teaspoon dried basil leaves, crushed
Vateaspoon ground black pepper
1% cups shreddedmozzarella cheese
V2 cup freshly grated Parmesan cheese
V2 small red bell pepper, cored and seeded
V2 small green bell pepper, cored and seeded
4 fresh medium mushrooms
1 can (2 ounces) flat anchovyfillets, drained
(optional!
V3 cup pitted ripe olives, halved
Sprinkle yeast and 112 teaspoon sugar
over 1/2 cup w ar m w ater in small bow l;
stir until yeast is dissolved . ie t stand 5
minutes or until mixture is bubbly.
Place 1 1/2 cups flaur and 1/4 lec spoon
solt in med ium bowl; stir in yeast mixture
a nd 1 tablespaon oil, srirring until smoo th,
soft doug h forms. Place doug h on lightly
floured surface; flatten slig htly. Knead
do ug h using as muc h o f remaining flour
as needed to form a stiff, elastic dough.
Shape dough into a boll; p lace in
g reased bowl . Turn to g rease entire
surface. Cover w ith clean kitchen tow el
and let doug h rise in w arm plac e 30 to
4 5 minutes or until doubled in bulk. Press
3 8 • C ENTSIBL E S I M PLE
two fingertips abou t 112 inch into doug h.
Dough is ready if ind enta tions remain
a fter fingers are removed.
For sauce, finely chop toma toes in can
w ith knife, reserving juice. Heat rema ining
1 ta blespoon oil in med ium saucepan
over med ium hea t. Add onion; cook 5
minutes or until soft. Add garlic; cook 30
seconds more. Add tomato es and jUice,
to rnc lo paste, orega no, basil, remaining
1h teaspoon sugar, 1/2 teaspoon sa lt and
block pepper. Bring to a boil ; red uce heat
to medium-law . Simmer, uncovered, 10 to
15 minutes or until sauce thicke ns, stirring
occasionally. Pour into bowl ; cool .
Punch doug h dow n. Knead briefly an
lig htly flaured surface to di stribute a ir
bubbles; let dough rest 5 minutes more.
Flo tten dough into c ircle on lightly floured
surfac e. Roll out dough, slor linq at center
and rolling to edges , into 1Q-inch circle.
Place Circle in greased 12-inch pizza
pa n; stretch and pat dough out to edges
of pan . Cr imp edg es to form rim. Cover
and let sta nd 15 minutes.
Preheat oven to 4 5 0 °F. Mix mozzarella
and Parmesan cheeses in small bowl. C ut
bell pepp ers into 3/4 -inch pieces. Trim
mushroom stems; w ipe clea n w ith da mp
kitchen tow el and thinly slice. Spread
sa uce evenly over pizzo doug h. Sprinkle
with 213 of cheeses. Arrang e bell peppers ,
mush rooms, a nchovies, if d esired,-and
olives over cheese . Sprinkle rema ining
cheeses on tap. Bake 20 minutes or until
crust is go lden brow n. To serve, cut into
w edges.
HomemadePizza
S U P P ERS
 ~. 'I; Jicama and Black
Bean Salad
Makes 4 servings
1112 pounds jicomo, peeled ond cut into short, thin
strips (about 4cups)
1 con (15 ounces) block beans, drained and rinsed
1 medium red bell pepper, finely chopped
1/ 2 cup chopped red onion
1/ 4 cup pocked fresh cilantro leaves, chopped
1/ 2 cup garlic-vinaigrette salad dressing
1to blespoon lime juice
8 romaine lettuce leaves, washedand dried
2/ 3 cup (2 1/ 2 ounces) shredded Cheddar cheese
1. C ombine jica ma , bea ns, bell pep per,
onion and ci la ntro in larg e bowl.
2. Blend dressing a nd lime [uice in sma ll
bow l; pour over jica ma mixture. Toss w ell.
Add salt arid black pep per to taste.
3 . Arrang e 2 lettuce leaves on eoc h
plate. Spoon salad over lettuce; top w ith
cheese.
Prep and cook time: 17 minutes
Antipasto Salad
Stack
Makes 6 main-dish servings
8 ounces uncooked rotini
2 medium tomatoes, halved lengthwise and thinly
sliced
3 ounces sliced pepperoni, divided
Jean (15 ounces) red kidneybeans or block beans,
rinsed and drained
1/ 2 cup pimiento-stuffed green olives
% cup grated Parmesan cheese
1 bonle (8 ounces) Italian salad dressing
6 to 8large romaine lettuce leaves, washed and
l hinlysliced
4 0 • C EN TS I B L E S IM P L E
1. Cook pasta according to package
d irections; dra in. Cool slightly.
2. W hile posta is cooking, arra nge
tomatoes and hal f of pepp eroni a round
bottom edge of 3-quart glass serving bowl.
3. Layer cooke d pasta , remaining
pepperoni, bea ns, ol ives and cheese in
bowl ; drizzle w ith salad d ressing.
4. Top w ith lettuce; cover and chill at least
1 hour or up to 24 hours.
5. To co mplete recipe, toss salad gently
just before serving .
Make-ahead time: ot least 1 hour or up
to 24 hours
Final prep time: 5 minutes
~ Egg Salad Sandwiches
Makes 6 servings
1 cup EGG BEATERS®Healthy Real Egg Subslilule,
hard-cooked and chopped"
V4 cup chopped celery
1/ 4 cup chopped onion
2 tablespoonsfal-free mayonnaise
J2 sliceswhole wheat bread, divided
6 lettuce leaves
1 lorge tomato, cut into 6thin slices
* Hard -cooked: Pour 112 cup Egg Beaters
into a nonstick skillet. C over; co ok for 10
minutes on very low heat. C oo l, then chop
into cubes.
In sma ll bow l, combine hard-cooked Egg
Beaters, celery, onion and mayo nnaise.
On each of 6 bread slices, place lettuce
leaf a nd tomato slice; top eac h wi th
a baul 1/4 cup egg salad and remaining
bread slice.
Final prep time: 20 minutes
S U P P E RS
Warm CouscousSalad

a mCouscous 1. Bring chicken broth to a bo il over hig h

hea t. Place co uscous in serv ing bowl;
Salad pour broth over co uscous and stir. C over
and let stcnd 10 minutes.
Makes 6 servings
2. W hile co uscous is cooking , heo t 2
1/ 2
2 cups chicken broth toblespcons o il in large nonstick skillet
2cups unrco ked couscous over med ium heat. Add on ion, bell
1/ 4 cup olive oil, divided pepper, garliC , solt. cumin, c innamon and
1 onion, chopped black pepper; coo k o nd stir 2 minutes.
1 green bell pepper, chopped Add tomatoes; coo k 5 minutes.
1 teaspoon bottled minced garlic 3. Add to mato mixture and rema ining 2
1/ 4 teaspoon salt
lc blespoo ns o il to co uscous; stir ge ntly to
1/ 4 teaspoon ground cumin
comb ine .
1/ 4 teaspoon ground cinnamon
1/ 4 teaspoonblack pepper 4 . Add wa lnuts to some skillet. C ook and
1 run (W/2ounceslltalian-style diced tomatoes, stir ove r medi um-h ig h hea t 2 minutes or
drained until toasted . Sprinkle ove r salad before
114 cup chopped walnuts serving .

Prep a nd coo k time: 25 minutes

C EN TS IB L E S IM P L E S UPP ERS • 41
 Mediterranean
Microwave eat
Loaf
Makes 4 servings
] pound lean ground beef
V4 pound Italian sausage
1/ 2 cup dry bread crumbs
1/ 4 cup grated Parmesan cheese
1 large egg
1/ 3 cup plus 2tablespoons prepared pasta sauce,
divided
2 tablespoons lemon juice, divided
V2 teaspoon ground allspice
V4 teaspoon black pepper
1. In large bow l, co mbine ground beef,
sausage (if in links, remove ca singl.
bread crumbs, cheese, egg , 113 cup
pasta sauce, 1 tablespoon lemon [uice,
allspice and pepper. M ix until blended .
Pot into ball . Place in 9-inch glass pie
plate o r shallow microwa vable casserole
9 to 10 inches in diame ter. Press into
7-inch circle .
2. M icrowa ve, uncovered, on HIGH 8
minutes. Pour off dr ipp ings. Mea nwh ile,
combine remaining 2 ta blespoons posto
sauce a nd 1 toblespoon lemon juice;
spread over top of meat loaf. Microwa ve
3 10 5 minutes mo re or until meat loaf
registers 15 0 °F in center. Let stand 5
minutes befo re serving.
Prep and cook time: 20 minutes
Serving Suggestion: Serve w ith frozen
stuffed pota toes hea ted according to
package d irections and tossed green
salad .
-
~Aediter{anean Microwave Meat Loaf
CENTSIBLE
Potato nd Egg Pie
Makes 6 servings
1 (20-ounce) package frozen O'Brien hash brown
potatoes, thawed
1/3 cup WESSON®Vegetable Oil
1V2 tablespoons chopped fresh parsley, divided
3,4 cup shredded pepper-jack cheese
% cu psh redded Swiss cheese
J (12-ounce) package bulk breakfast sausage,
coaked, crumbled and drained
1 (4-aunce) can sliced mushrooms, drained
V2 cup milk
4 eggs, beaten
1 teaspoon garlic salt
1/ 4 teaspoon pepper
4 to 6thin tomato slices
Preheat oven to 42Y F. In a medi um
bowl , co mbine po totoes and Wesso n
Oi l; blend to coot. Press mixture into a
1O-inch pie dish. Bake for 30 minutes or
until golden brown ; remove from oven.
Reduce oven temperature to 350°F.
Mea nw hile, in a large bowl , comb ine
1 tablespoon pa rsley and remaining
ingredients except tomato slices; blend
w ell. Pou r into po tato crust. Bake for 25
minutes or until eggs are set. Place toma to
slices over pie and top wi th remaining
parsley. Bake 5 to 7 minutes longe r.
SIMPLE SUPPER S • 4 3
 . ~ . Garden Tuna Salad
Makes 4 servings
1 can (6 ounces) luna pocked inwater, drained
1 mediu mccrrot, chopped
1 rib celery, chopped
112 cup (2 ounces) reducedlot Monterey Jock cheese
cubes (% inch)
lJ4 cup frozen green peas, thawed and drained
114 teaspoon dried parsley flakes
1/ 3 cup reduced-fall!alian saladdressing
2 rounds pita bread, cuI into halves
Lettuce
Tomato slices
1. Place luna in larg e bow l; break into
chunks.
2. Add carrot , celery, cheese, peas an d
parsley; toss to blend . Pour dressing over
mixture; toss lig htly to coat.
3 . Place one piece lettuce and one
tomato slice in eac h pita half. Fill w ith
tuna salad .
Prep time: 15 minutes
• Cheese and Bean
Quesadillas
Makes 3 servings
1 can (15 ounces) pinto beans, rinsed and drained
112 cup salsa
1teospoon chiii powder
4 (l O-inch) flour tortillas
1 cup (4 ounces) shredded law-sodium, reduced-fat
Monterey Jack cheese
1/ 4 cup chopped fresh cilantro
1/ 4 cup reduced-fal sour cream
1. Place beans in medium saucepa n.
Mash beans wit h potato masher or fork.
Stir in salsa and chili powder. Cook a nd
4 4 • CENTSIB LE S IM PL E
stir over medium hea t until bubb ly. Red uce
hea t to low. Simmer 5 minutes, add ing
more salsa if mixture beco mes dry.
2. Spray g ridd le w ith nonstick coo king
spray. Hea t over medium heat until ho t.
Brush 1 tortilla ligh tly o n both sides wi th
water. Hea t on g riddle until lightly
brow ned . Turn tortilla . Spread w ith half
the bea n mixture; sprinkle w ith 1/2 cup
cheese and 2 tablespoons ci lantro. Top
w ith a second tortilla and press ligh tly.
Brush top of torti lla w ith wa ter. Car efu lly
turn quesodi lla to brown and crisp second
side. Remove from hea t; repea t wit h
remaining tortillas. Cut each quesadi lla
into 6 w edges. Serve w ith sour cream.
Ga rnish w ith fresh cilantro, if desired .
Ready to serve in 20 minutes.
• Caesar Salad
Makes 8servings
12 cups torn romaine lettuce leaves
1/2 cup EGG BEATERS®Healthy Real Egg Substitute
1/ 4 cup olive oil"
1/ 4 cup lemon juice
1 teaspoon Grey Poupon® Dijon mustard
2 doves garlic, minced
1/ 4 teaspoon ground black pepper
Grated Parmesan cheese, optional
*Vegetoble oil con be subslituted.
Place lettuce in large bow l; set aside.
In small bow l, whisk loqether Egg Beaters,
o il, lemon juice, mustard, ga rlic and
pepper until w ell blended . To serve, pour
dressing over lettuce, tossing until w ell
coa ted. Serve w ith Parmesan cheese,
if desired.
Prep time: 15 minutes
Cheese and BeanQuesadiflas
SUPPERS
 NNY-PINCHING
Pasta Bea ns I
& Rice
Explore the versatile world
of pasta, beans and rice.
Discover mouthwatering
recipes bursting with a
variety of flavor sensations
that are sure to awaken
your taste buds. From
classic Fettuccine with
Pesto to Beef 8 Bean
Burritos exploding with
robust flavor and topped
with zesty salsa and rich
sour cream, the perfect
mealtime choice is iust
around the corner.
46 • PENNY-PINCHING
~ Sweet and Sour Beef
Makes 4 servings
1 pound leon ground beef
1small onion, thinly sliced
2 feaspoons minced fresh ginger
1 package (16 ounces) frozen mixed vegetables
(snap peas, carrots, water chestnuts, pineapple
and red pepper)
6 to 8tablespoons bottled sweet and sour sauce or
sauce from frozen mixed vegetables
Cooked rice
1. Place meat, onion and gi nge r in large
skillet; cook over high heat 6 to 8 minutes
or until no longe r p ink, break ing mea t
opo r! w ith w ood en spoo n. Pour off
drippings.
2 . Stir in frozen vegetables and sauce.
Cook, covered , 6 to 8 minutes, stirring
every 2 minutes o r unril vegela bles are
heated through . Serve over rice.
Prep and cook time: 15 minutes
Serving Suggestion: Serve w ith sliced
Asian apple-pears.
Sweet andSour Beef
PA S T A , B EA NS & RI CE

Tuscany Cavatelli
Makes 5 (2-wp) servings
16 ounces uncooked cavatelli pasta, penne or ziti
11/ 2 cups diced tomatoes, seeded
213 cup sliced pimiento-stuffed green olives
1/ 4 cup capers, drained
2tablespoons olive oil
2 tablespoons grated Parmeson cheese
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
2 cloves garlic, minced
1. Cook pasta according to package
d irections, omitting sa lt. Drain; set aside.
2. Com bi ne tomatoes, olives, ca pers, o il,
cheese, vinegar, pepper and garlic in a
medium bow l. Stir in pasta until
thoroughly cooled . Serve warm or at
room temperature. Ga rnish w ith fresh
rosemary and basil leaves, if desired.
Prep time: 10 minutes
Cook time: 10 minutes
Straw and ay
Fettuccine
Makes 8 servings
6 ounces plain fettuccine, uncooked
6 ounces spinach fettuccine, uncooked
8 ounces fresh mushrooms, sliced
2teaspoons margarine
2 cups fresh or frozen peas
4 tablespoons low-fat ricotta ch eese
4 tablespoons skim milk
2 tablespoons grated Parmesan cheese
Prepare pasta accord ing to pa ckage
directions; d ra in. Saute mushrooms in
margari ne in large skillet over low hea t 5
minutes. Add peas. Cover; cook until
48. PENN Y -PINCHING
tender. Remove from hea r; set aside. In
small bowl, cambine ncono cheese, milk
a nd Parmeson cheese. Add cheese
mixtu re to mushrooms and peas. Toss w ith
pasta and serve.
Favorile reci pe from No tional Pasta Assoc ia tion
_ Stuffed Shells
Florentine
Makes 8 servings
1 cup (about 4ounces) coarsely chopped mushrooms
1/ 2 cup chopped onion
1 clove garlic, minced
1 teaspoon Italian seasoning
1/ 4 teaspoon ground black pepper
1 tablespoon FlEISCHMANN'S ®70%Corn Oil Spread
1 (16-ounce) container fat-free cottage cheese
1 (1 O-aunce) package frozen chapped spinach,
thawed and well drained
1/ 2 cup EGG BEATERS®Healthy Real Egg Subsfitute
24 jumbo pasta shells, cooked in unsalted water and
drained
1 (lS V4-0unce) jar reduced-sodium spaghetti sauce,
divided
In large skillet, over med ium-h igh heat,
saute mushrooms, onion, ga rlic, Ital ian
seasoning a nd pepper in spread until
tender. Remove from heat; stir in co ttage
cheese, spinach and Egg Beaters. Spoon
mixture into shells.
Spread 112 cup spaghetti sauce in bottom
of 13 x9x 2-inch ba king di sh; arrange
shells over sauce . Top w ith rema ining
sauce; cover. Ba ke a t 3 50° F for 3 5
minutes or until ho t.
Prep time: 30 minutes
Cook time: 4 0 minutes
Stuffed ShellsFlorentine
PA ST A , BE AN S & RI CE
 _ Tri-Color Pasta
Makes 4 servings
1 package (16 ounces) tri-color pnsto"
2 cups BIRDS EYE®frozen Green Peas
2 plum tomatoes, chopped or 1red bell pepper,
chopped
1 cup shredded mozzarella cheese
1/ 3 cup, or to taste, prepared pesto sauce
"Or, subsfilule ] bog (16 ounces) froz en torleillnl .
• In large saucepan , cook posta
according to package d irections. Add
peas during lost 5 minutes; drai n in
colande r. Rinse under cold wc ler 10 cool .
• In larg e bowl, combine peste , peas ,
toma toes and cheese. Stir in pesta.
Prep time : 5 minutes
Cook time: 10 minutes
• Spanish-Style
Couscous
Makes 4 servings
1 cup couscous
1 pound lean ground beef
1/2medium onion, chopped
2 dovesga rlir, minced
1 teaspoon ground cumin
1/2teospoon dried thyme leaves
1 can (about 14 ounces) bee f broth
1/2cup pimiento-stuffed green olives, sliced
1 small green bell pepper, seeded and cut into
V2-inchpieces
1. Bring 1 113 cups wa ter to a boi l over
high heat in 1-qua rt saucepan . Stir in
co uscous. Cover; remove from heat.
5 0 • PE NN Y- PI N CHIN G
2. Ploce bee f in large skillet; cook over
high heat 6 10 8 minules or until no longe r
pink, breaking beef apor t with wooden
spoon . Pour of f d rippings . Add onion ,
ga rlic, cumin and thyme; cook and slir 30
seconds or until onion and gar lic are
tender. Add beef broth and ol ives; bring
to a boil. Boil , uncovered, 5 minutes .
Add pepper; cover and simmer 5 minutes
more or unlil broth is reduced by half.
Fluff couscous wi th fork. Spoon co uscous
onto plates or into serving bowls . Spoon
beef mixture and b roth over couscous.
Prep and coo k time: 20 minutes
Serving Suggestion : Serve w ith carrot
sticks .
. 1 rragon Tuna Pasta
Salad
Makes 4 servings
V2cup mayonnaise
112 teaspoon dried tarragon orthyme, crushed
3 cups chilled cooked mostaccioli or elbow macaroni
2stalkscelery, sliced
1 can (6 1/ 8 ounces) solidwhite tuna in water,
drained and broken intobite-sized pieces
1 can (14 112 ounces) DEL MONTE®Peasand (nrrnts,
drained
1. In large bowl , combine moyonnc lse
and ta rrag on. Add peste, celery and
tuna . Gent ly stir in peas and carrots.
2. Cover serving plates with lettuce, if
desired . Top w ith salad . Garn ish, if
desired .
Prep Time: 8 minuies
Healt hy Hint : Use lig ht moyo nnaise
instead of regular moyonna ise.
P AS T A , BE AN S & RI CE
PeanutSauce overVegetables and Pasta
• Peanut Sauce over
Vegetables and Pasta
Makes 6 servings
1 pockage (16 ounces) frozen Oriental vegetable
mixture (broccoli, red pepper and mushrooms)
% cup skim milk
113 cup reduced-fat peanut butter
114 cup reduced-sodium soy sauce
2 tablespoons fresh lime juice
1/ 2 teaspoon minced peeled fresh ginger
Y4 teaspoon curry powder
1/ 4 teaspoon red pepper flakes
6 cups cooked small posta shells
3 green anions, thinly sliced
PENN Y -PIN CHIN G
1. Cook frozen vege tables according to
package di rections; drain well. Set aside .
2 . Combine milk and peanut butter in
medium saucepan over med ium heat,
blending we!1 w ith fork. Add soy sauce,
lime juice, ginge r, curry powder and red
pepper flakes; stir lo blend. Remove from
heat and coal . •
3 . Add peanut sauce to vegetables.
Spoon mixture aver cooked pasta and top
w ith g reen onions.
Prep and cook time: 20 m i n u ~es
Serving Suggestion: Serve w ith a fresh
green salad or a cucumber and tomato
medley.
PA ST A , BE AN S & RI CE • 5 1
 Puerto Rican Sofrito
Beans with Rice
Makes 4 fa 5servings
1 green bell pepper, cut into quarters
1small onion, cut in half
'/2 cup chopped cilantro
3 tablespoons oliveoil, divided
1 tablespoon battled minced garlic
11/ 2 teaspoonssalt, divided
1 teaspoon ground cumin
lf4 teaspoon grou nd red pepper
2 medium tomatoes, chopped
1 con (8 ounces) tomato sauce
1 con (15 ounces] blackbeans, rinsed anddrained
1 can (15 ounces) red beans, rinsed and drained
1V2 cups long-groin rice
1. Place bell pepper, onion and cila ntro
in food processor; process until finely
chop ped .
2 . Heat 2 tablespoons oil in large skillet.
Ad d bell pepp er mixture, garlic, 112
teaspoo n salt, cumin a nd ground red
pepp er; coo k 5 minutes. Stir in lo rnolo es
and tomato sauce; cook 5 minutes. Stir in
beans; coo k 5 minutes. A t this pai nt,
bea n mixture may be chilled up to 2
da ys.
3. To complete recipe, combi ne rice, 2 3/<1
cups wa ter, remaining 1 tabl espoon oil
and 1 tea spoo n sol! in med ium
saucepa n. Bring to a boil over high hea t.
Red uce heat to low ; cover and simmer
20 minutes or until w a ter is c bsorbed .
4 . W hile rice is cook ing, heat bean
mixture in large saucepa n over low heat,
stirring oc casionally, until healed through
(or microwa ve on HIGH 8 to 10 minutes,
stirring after 5 minutes).
Puerto Rican 5afrito Beanswith Rice
PENNY - P INC H ING
Make-ahead time: up to 2 da ys before
serving
Final prep and cook time: 25 minutes
Fo r a special touch, stir a hand ful of
chopped cilantro and finely choppe d red
bell pepper into the rice [ust before
serving.
Serving Suggestion: Press coo ked rice
into coffee or custard cups sprayed w ith
nonstick coo king spray. Unmold onto
individual plotes or bowls; serve bean
mixture around rice .
• Fettuccine with Pesto
Makes 4 10 6 servings
12 ounces uncooked fettuccine
3 cups (1 ounce) looselypacked fresh basil leaves
2f3 cup grated Romano or Parmesan cheese
112 cup choppedCalifornia walnuts
1/ 2 cup olive oil
2 cloves garlic, peeled
114 teaspoonsalt
V4 teaspoon black pepper
Cook posto according to packa ge
di rections: d rain. M eanwhi le, ploc e basil,
cheese, w a lnuts , oil, ga rlic, salt and
peppe r in food processor or blende r;
process until well blended . [Sauce wi ll
thin out over hot pasta .) Place hot pa sta in
large bow l; odd sauce. Toss until well
cooted. Serve immedia tely.
rovonle recipe from Wa lnut Ma rketing Boord
PAS TA , BEA N S & R ICE • 5 3
 • emon ( icken and
Vegetables
Makes 8 (I-cup) servings
8 ounces uncooked spaghetti
1 pound boneless skinless chicken breasts
1 large green bell pepper, cut in half
1 lorge red bell pepper/ cut in half
1 medium yellow squash, cut in half lengthwise
1/ 2 cup finely chopped fresh parsley
1/ 3 cup dry white wine
2 tablespoons fresh lemon juice
2 fablespoons olive oil
3 doves garlic, minced
2 teaspoons finely grated lemon peel
1/ 4 teaspoon salt
1/4 teaspoon black pepper
1. Cook pos to accord ing to package
d irectio ns, o mitting salt. Drain; set aside .
2 . To prevent sticking, spray gr id w ith
nonstick cooking spray. Prepare coo ls for
grill ing . Place ch icken, be ll peppers a nd
sq uash on gr ill 5 to 6 inches from
med ium-hot coo ls. Grill 10 to 12 minutes
or until chicken is no longer pin k in cente r
and vegeta bles a re soft to rhe touch.
Remove from g rill. Cool slig htly; cut into
1h -inch pieces .
3. C o mb ine pa rs ley, w ine, lemon iuice,
o il, ga rliC , lemon peel , salt a nd block
pepper in med ium bowl. Toss coo ked
chicken a nd veqeto b les wi th 113 cup
sauce . Toss posta wi th rema ining sauce .
Place ch icken and vege rables over pasta ;
serve .
Prep time : 15 minutes
Cook time : 15 minutes
5 4 • PENN Y -PINCHING
Pasta with Spinach
and Ricotta
Makes 4 servings
8 ounces uncooked tri-colored rolini
1 box (10 ounces) frozen chopped spinach, thawed
ond drained
2teospoans bottled minced garlic
1 cup fat-free or part-skim rkotto cheese
3 tablespoons grated Parmesan cheese/ divided
1. C oo k pas ta accord ing to package
directions; d ra in.
2 . W hile peste is cook ing, coo t large
skiller w ith nonstick cook ing spray ; heat
over medium-low hear. Add spinac h a nd
garlic ; coo k a nd stir 5 minutes. Stir in
rico tta cheese, half of Par mesa n cheese
a nd 112 cup w a ter; season w ith sa lt a nd
pepper to taste.
3 . Add poslo to skillet; stir until w ell
blended . Sprinkle w ith remai ning
Pa rmesa n cheese .
Prep and coo k time: 24 minutes
N ote: Fo r extra flovor a nd color, odd a
chopped fresh tomato or a can of d iced
lo molo es to the skillel w ith the pasta.
For a spec ial touch , garn ish w ith fresh
ba sil leaves.
Lemoll Chicken and Vegetables
PASTA , BE ANS & RICE
'-
 Serving Suggestion: Serve wir h fla ky
• Rice an Bean Salad breods ncks o r cro issants a nd juicy chunks
Makes 6 servings of w atermelo n.

For a speci al touch, ga rnish with to ma to

1 can (about ]41/2 ounces) chicken broth
slices, carro t curls and a fresh bas il sprig .
2 cups uncooked instant brown rice
1tablespoon olive oil

~ Linguine with Fresh

1 medium onion, chopped
3 cloves garlic, minced
2 medium corrols, cut into l-inch julienne strips
1 medium zucchini, halved lenqthwise and sliced
Tomato Basi Sauce
diagonally Makes 6 servings
1 can (15 V2ounces) red beans, drained
1 can (14 V2ounces) ltolinn-style stewedtomatoes 1 cup chopped onion
1/ 2 cup grated Parmesan cheese 3 cloves garlic, minced
1/ 2 cup Italian salad dressing 114 teaspoon ground black pepper
1/ 4 cup fresh basil leaves, finely chopped 2tablespoons FlEISCHMANN 'S®70%Corn Oil Spread
2 cups sliced fresh mushrooms
1. Bring ch icken b roth to a bai l in medi um 3 10 rge tomatoes, peeled, seeded and rho pped
saucepan o ver high heat; add rice and 1 tablespoon dried basil/eaves, crushed or V4cup
cover. Reduce hea t and cook 10 minutes chopped fresh basil
or until chicken bro th is absorbed. 1 teaspoon sugar
Remove from heo t; set aside . 12 ounces uncooked linguine, cooked [](cording to
2 . Heat o il in large skillet ove r mediu m- package directions, omitting soil, drained, kept
high heat. Add o nio n and garlic; caok warm
and stir 2 to 3 minutes or unti] o nion is
In larg e skillet, co ok and stir o nion , garliC
tend er. A dd carrots and zucchini; cook
a nd pepper in spread over med ium-high
and stir 3 to 4 minutes ar until veg eta bles
heat unlil on ion is tende r, a bo ut 3
are crisp-tender. Rem ove fro m heat. Add
minutes. Add mushrooms; cook 5 minutes.
beans , tomatoe s and prepared rice; stir to
Ad d tomatoes , basi l and sugar; b ring to
combi ne.
a bo il. Reduce hea t to low ; simmer,
3. Place rice mixture in large bow l. Cover unco vered , 15 to 20 minutes. Serve ove r
w ith plostic w rap and refrige rore overnig ht. ling uine.
4. To comple te rec ipe , add Par mesa n
cheese , solad dressing and bas il to rice
mixture: toss ligh tly. Sea so n to ta ste w ith
black pep pe r.

Make-ahead time: Up to 2 days before

serving
Final prep tim e: 5 minutes

RiceandBeanSolad

56 • PENN Y-PIN CH ING P A ST A , BEANS & RICE


• Beef & Bean Burritos
Makes 6 servings
Nons1ick cooking spray
112 pound beef round steak, cut into 1/2-inchpieces
3 doves garlic, minced
1 can (about 15 ounces) pinto beons, rinsed and
drained
1 can (4 ounces) diced mild green chilies, drained
V4 cup finely chopped fresh cilantro
6 (6·inch) flour tortillas
112 cup (2 ounces) shredded reduced-fat Cheddar
cheese
1. Spray nonstic k skillet w ith cooki ng
spray ; hea t over med ium heat until hot.
Ad d steak and gar lic; coo k and stir 5
minutes or until stea k is cooked to desired
doneness.
2 . Stir bea ns, chilies a nd cil o ntro into
skillet: coo k and stir 5 minutes or until
heated through .
3 . Spoon steok mixture evenly down
center o f each tortillo : sprinkle cheese
evenly over ea ch to rtilla. Fold bo ttom end
of tortilla over filling ; roll to enclose .
Garn ish with salsa a nd no nfa t sour
crea m, if desi red .

Beef g BeanBurrito

58 • PENNY-PIN CHIN G PASTA , BEANS & RI C E

 eppercorn Pasta
and Bean Salad
Makes 4 servings
8 ounces uncooked rotelle or radiatore paste
1 bog (16 ounces) BIRDS EYE®frozen Form Fresh
Mixtures Broccoli, Red Peppers, Onions &
Mushrooms
1 con (15 ounces) garbanzo beans (chick-peas),
drained
1/ 2 cup creamy peppercorn ra nch salad dressing
• In large saucepan , co ok pasta
accordi ng to packag e d irections. Add
vegeta bles dur ing last 7 minutes; dra in in
colander. Rinse unde r cold w a ter to cool .
• In la rge bow l, com bi ne pasta,
vegeta bles, bean s and dressing . Cover
and refrig erate until read y to serve.
Prep time : 5 minutes
Cook time: 10 to 12 minutes
Variation: Ad d 1 ca n (6 o unces) tuna o r
salmon, d rai ned and flaked , or 6 ounces
cooked shrimp o r cubed cooked chicken
to the pa sta mixture .
• Beef Stroganoff
Makes 6 servings
12 ounces wide egg nood les
1 con (lO ounces) condensed cream of mushroom
soup
j cup (8 ounces) sour cream
1 pocket (11/4 ounces) dry onion soup mix
]% to ]1/2 pounds leon ground beef
112 (lO-ounce) package frozen peas
1. Place 3 quarts w a ter in 8-quart stock
pot ; bring to a bo il over hig h hea t. Stir in
PENN Y-PINCHIN G P A STA ,
nood les; bo il, uncovered, 6 minutes or
until tend er. Drain.
2. M eanwh ile, place mushroom soup,
sour cream and on ion so up mix in
medium bow l. Stir until blended ; set
aside . Place beef in larg e skillet; coo k
over hig h h ea~ 6 to 8 minutes ar u n ~ i l
mea t is no lo nger p ink, b reaking beef
a par t w ith wooden spoon . Pour off
dripp ing s. Red uce heat to low. Ad d soup
mixture ; stir over low heat until bubb ly.
Stir in peas ; heat through. Serve over
nood les.
Prep and cook time: 20 minutes
~ Herbed Veggie
Cheese and Rice
Makes 4 servings
] bog (16 ounces) BIRDS EYE®frozen Form Fresh
Mixtures Broccoli, Green Beans, Pearl Onions &
Red Peppers
2 cups cooked white rice
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dill weed
V2 cup reduced-fat shredded Cheddor cheese
112 cup reduced-fat shredded Monterey Jock cheese
• In large saucepan , cook veg eta bles
ac co rding to pa ckage d ireclions;' dra in
and return to saucepan.
• Add rice, using fo rk to keep rice fluffy.
• Add Parmesa n cheese, basil, d ill, a nd
salt and pepper to taste.
• Ad d C hedd a r a nd Monterey Jack
cheeses; toss tog ether. Cook over medi um
heat until hea ted thro ugh.
Prep time : 6 minutes
Cook time: 12 to 15 minutes
BEAN S & RICE • 5 9
 • Chi, en Curry • Baked Pasta and
Makes 2 servings Cheese Supreme
Makes 4 servings
112 cup uncookedwhite rice
1 small onion
8 ounces uncooked fusilli pasta
2 bonelessskinless chicken breost halves
8 ounces bacon, diced
I lablespoon butter or margorine
'/2 onion, chopped
I clove garlic, minced
2 cloves garlic, minced
] teaspoon curry powder
2 teaspoonsdried oregano leaves, divided
1/ 4 teaspoon ground ginger
1 can (8 ounces) tomato sauce
I cup coarsely chopped apple, divided
I teaspoon hot pepper sauce (optional)
3 tablespoons raisins
11/ 2 cups (6 ounces) shreddedCheddar or Colby cheese
1 teaspoon chicken bouillon granules
1/ 2 cup fresh bread crumbs (from 1 slice of white
114 cup plain nonfot yogurt
bread)
2 teaspoonsall-purpose flour
1 tablespoonmelted butter
1. Cook rice according to packa ge
I , P re h e a ~ oven to 4 0 0 °F. Cook pcsto
d irections.
according to pac kage directions; dra in.
2 . Wh ile rice is cooking , cut onion into
2. Wh ile posta is coo king, coo k bacon in
thin slices. Cu t chicken into 3J4 -inch
larg e ovenp roof skillet over medi um heat
cubes.
until crisp; dra in.
3 . Heat butter, ga rlic, curry powder and
3. Add onion , ga rlic a nd 1 teaspoon
g inger in med ium skillet over med ium
orega no to skillet; coo k and stir about
hea ~ . Add chicken; cook and stir 2
3 minutes or until onion is lende r. Stir in
minutes. Add onio n, 3/Ll cup chopped
tomato sauce and hal pepper sauce. Add
apple and raisins; cook and stir 3 minutes.
coo ked peste a nd cheese to skillet; stir to
Stir in chicken bouillon a nd 1/ 4 cup w ater.
coot.
Reduce heal to low ; cov er and cook
2 minutes. 4. Co mbine bread crumbs, remaining
1 leospoon oreg ano and melted butter;
4 . Com b ine yogurt a nd flour in sma ll
sprinkle over peste mixture. Ba ke abo ut
bowl. Stir several ta blespoons liquid from
5 minutes or until hot and bubbly
skillel into yogurt mixlure. SHr yog urt
mixture bock into skillet. Cook a nd stir just Prep and cook time: 25 minutes
unlil mixtu re storts to boil.
For 0 specia l touch, garn ish w ith yellow
5 . Serve chicken curry over rice; garnish
pear toma toes a nd fresh basil leaves.
w ith remaining 1/ 4 cup chopped a pple.

Prep and coo k time: 28 minutes

For a special touch, sprinkle chicken w ith

g reen on ion slivers [ust be fore serving .

Chicken Curry

PENN Y-PI NCHIN G PAS TA , B EA N S & RI CE • 6 1

 • Turkey Vegetable
Chili ac
Makes 6servings
Nonstick cooking spray
¥4 pound ground turkey breast
V2 cup chopped onion
2 cloves garlic, minced
1 can (about 15 ounces) block beans, rinsed and
drained
1 can (14 V2ounces] Mexican-style stewed tomatoes,
undrained
1 can (141/2 ounces) no-salt-added diced tomatoes,
undrained
I cup frozen whole kernel corn
I teaspoon Mexican seasoning
1/ 2 cup uncooked elbow macaroni
1/3 cup reduced fat sour cream
1. Spray large nonstick saucepan or
Dutch oven with cooking spray ; heat over
med ium hea t until ho t. Add turkey, o nion
a nd garliC; cook 5 rninules or until turkey
is no long er pink , stirring to crumbl e .
2 . Stir beans, lornotoes wir h liqu id, corn
a nd M exican season ing into saucepan ;
bring to a bo il over hig h heot . Cover;
reduce heat to low. Simmer 15 minutes,
stirring occasionolly.
3 . M eanwhile, cook pasta accord ing to
packoge direc tions, omitting salt Rinse;
d rain. Stir into saucepan. Simmer,
uncovered , 2 to 3 minutes or until heated
through
4. To p eac h serving w ith dollop of sour
cre a m befo re serving . Cornish as
des ired .
6 2 • PENN Y -PIN C HI N G
• Sweet &Sour
Vegetable Couscous
Makes 4 servings
1 can (141/2ounces) vegetable broth
1 box (10 ounces) uncooked couscous
1 tablespoon vegetobleoil
3 cups frozen Oriental vegetoble mix
113 cup stir-frysauce
2 tablespoons honey
2 tablespoons lemon juice
V4 cup slicedalmonds
1. Pour vegetable bro th into medium
saucepan; bring to a bo il. Stir in
couscous and Oil. Remove from heat ;
cove r and let slond 5 minutes or until
liq uid is absorbed . Fluff couscous wi~h
fork; cov er to keep w ar m.
2 . While broth is heotinq , place
veqelobles in microwavable dish .
M icrawave a cco rd ing to package
dir ect ions; d rain .
3 . Combin e stir-lry sauce, honey and
lemon juice in small bowl . Pour over
cooked veg etables; microwave on HIGH
1 minute .
4. Spoon couscous onto serving p lotes.
Top with veg etable mixture and sprin kle
with almonds.
Prep and cook time : 20 minutes.
Hint: For extra flavor ond crunch , roast
almonds. Place in smal l no nstick skillet;
cook and stir over medium heat 2 minutes
o r unnl g olden brown. (Watch carefu lly to
prevent burning .)
For a special touch, garnish with co rrot
cut-outs and chives .
TurkeyVegetable Chili Mac
PA S T A , BE AN S & R IC E
 UDGET-WISE
Ski et Dishes
Stir up some fun tonight!
Skillet dishes are every
cook5idea of acasual
effortless meal. These fuss-
free one-dish meals are
quick to fix and easy to
clean up. Serve them
alone or with asimple
accompaniment of fresh
fruit raw vegetables or hot
bread. You/II be in and out
of the kitchen in aflash.
Presto! Dinner is served!
64 • BU DGET- WI SE SKILLE T
~ Cheeseburger
Macaroni
Makes 4 servings
1 cupmostaccioli orelbowmacaroni, uncooked
1 pound ground beef
1 medium onion, chopped
1 con (J41/2ounces) DEL MO NTE®Original or Italian
Recipe Stewed Tomatoes
1jq cupDELMO NTE®TomatoKetchup
1 cup(4 ounces)shreddedCheddor cheese
1. Cook pasla accord ing 10 package
d irections; drain.
2. In large skillet, brown meal w ith onion;
dra in. Season wi~h salt and pepper, if
desired . Stir in tomatoes, ketchup and
pasta; h ea~ throuqh.
3 . Top w ilh cheese. Garnis h, if desired.
Prep time: 8 minutes
Cook time: 15 minutes
Cheeseburger Macaroni
DI SHE S
 Chicken Fried Rice
Makes 6 servings
liz cup sliced green onions
Y4 cu psliced celery
Y4 cupchopped red bell pepper
1 clove garlic, crushed
l/ Z teospoon grated gingerrool
114 feaspooncrushed red pepper fla kes
2 teaspoons peanul oil
6tablespoons EGG BEATERS®Healthy Real Egg
Substitute
3 cupscooked regular long-grain rice, prepared in
unsalted water
2 cupscooked diced chicken
2tablespoons reduced-sodium soy sauce
1 teaspoon sugar
In la rge no nstick skillet, over high hea t,
saute g reen on ions, ce lery, bell pepper,
garlic, ginge r and crushed red pepper in
oi l until tender-crisp . Pour Eg g Beate rs info
skillet; cook, stirring occas iona lly until
mixture is set. Stir in rice , chicken , soy
sauce and suga r; cook until heated
through .
Prep time: 20 minutes
Coo k time: 30 minutes
• Jiffy Chicken Supper
Makes 4 servings
1 bag [16 ounces) BIRDS EYE®frozen Pasla Serrets
White Cheddar or Creamy Peppercorn
1/ 4 cup water
1 can (6 1/z ounces)chicken, drained
Y4 cuppitted ripeolives, sliced
1cup(8 ounces) plain yogurt
2 tablespoons chopped fresh parsley
66 • BUD GE T- WI S E
• In la rge skillet, place Pasta Secrets a nd
water. Bring to bo il over high hea t.
Redu ce heat to med ium; cove r and
simmer 7 to 9 minutes or until pes te is
tend er.
• Stir in chicken a nd ol ives; cook 5
minutes more .
• In sma ll bowl, comb ine yogu rt a nd
parsley.
• Stir yog un mixture into Posta Secrets
mixture; co ver a nd coo k ove r low hea t
1 minute or until heated through.
Prep time: 5 minutes
Coo k time: 15 10 18 minutes
_ Southwest S iIIel
Makes 4 servings
1 cup cubed, cooked chicken breast
1 bag (16 ounces) BIRDS EYE®frozenPasta Secrets
Zesty Garlic
1 cup chunky salsa
Yz teaspoon chili powder
Yz cup chopped green or red bell pepper
• In large skillet, comb ine a ll ingred ients.
• Cook over med ium heat 10 to 15
minutes o r until heated through.
Prep time: 5 minutes
Cook time : 15 minutes
Cheesy Southw est Skill et: Stir in 112 cup
shredd ed Ch ed da r cheese dur ing lost 5
minutes. Cook until cheese is melted.
Crea my Southwest Skillet: Remove skillet
from hea t. Stir in '/4 cup sou r crea m
before serving.
Chicken Fried Rice
SK I L L E T DI S HE S
 empting Tuna
Parmesano
Makes 2to3 servings
2 large doves garlic
1 package [9 ounces) refrigerated fresh angel hair
pasta
Y4 cup butter or margarine
1 cup whipping cream
1 cup frozen peas
1/ 4 teaspoon salt
1 con [6 1/ 2 ounces) white tuna in woter, drained
Y4 cup groted Parmesan cheese, plus additional
cheese for serving
1. Fill larg e dee p skillet % full w ith very
ho a p w a ter. Co ver o nd bring to a ba il
over high heat. M eanwh ile, peel and
mince garl ic.
2. Add posta to s iller: boil 1 10 2 minu es
or until pas 0 is firm to he bite. (Do not
overcook.) Drain; set aside .
3 . Add butter and g arliC to skillet; cook
over med ium-hig h hea t until buller is
melted a nd sizzling. Stir in cream , pea s
and salt; bring fa a bo il.
4 . Break tuna into chunks a nd stir into
skillet w ith 1/4 cup cheese. Return pasta to
skillet; cook until heated through, tossing
gently w ith 2 w ooden spoons. Serve wi th
ad d itional cheese and pepper to taste.
Prep and cook time: 16 minutes
Servi ng Suggestion: Serve w ith a tossed
roma ine a nd omoto salad wilh Itali a n
dressing.
6 8 • BUD GET -WISE
Joe's Special
Makes 6servings
J pound lean groundbeef
1 small onion, chopped
2 cupsslicedmushrooms
2 teaspoons Worcestershire sauce
1teaspoon dried oregano leaves
1 teaspoon ground nutmeg
Y2 teaspoon garlic powder
1/ 2 teaspoon salt
1 pockage (lO ounces) frozen chopped spinach,
thawed
4 large eggs, lightly beaten
1/ 3 cup grated Parmesan cheese
1. Spray la rg e skillet w ith nonstick
cooking spray. Combine beef, onion a nd
mushrooms; coo over med ium-high heat
6 to 8 minutes or until onion is tender,
breaking beef apa rt w ith w ood en spoo n.
Add W orcestershire, orega no, nutmeg ,
ga rliC pow der and salt. Cook until beef is
no longer pink.
2. Dro in spi nach (do not sq ueeze dry); stir
into beef mixture. Push mixture to one side
of pa n. Reduce heat to med ium. Pour
eggs into other side of pan ; cook, w ithout
stirring , 1 to 2 minutes or until set on
bottom. Lih eggs to allow uncooked
po rtion to flow undern eoth. Repeot until
softly set. Gently stir into beef mixture and
heo t through. Stir in cheese.
Prep and coo k time: 20 minutes
Serving Suggestio n: Serve wifh solso ond
toast.
SKILLET DISHES
Hamg Barbecued BeanSkillet

Ham &Barbecued 1. Heat o il in large deep skillet over

med ium-hig h hea t until hot. Add on io n
Bean Skillet and garlic; cook 3 minutes, stirring
occas iona lly.
Makes 4 servings
2. Add kidne y beans , ca nnellini beans ,
1 tablespoon vegetable oil bell pepper, brown sugar, cotsup , Vineg ar
1 cup chopped onion (from the salad bar or frozen) and mustard ; mix w ell.
1 teaspoon bottled minced garlic 3 . Trim fat from hom ; cut into l/2'''inch
1 ran (15 ounces) red or pink kidney beans, rinsed piece s. Add hom to bean mixture; simmer
and drained over med ium heat 5 minutes or until sauce
1 can (15 ounces) cannellini or Great Northern thickens and mixture is hea led through,
beans, rinsed and drained stirring occas ionally.
1 cup chopped green bell pepper
1/ 2 cup firmly packed light brown sugar Prep a nd cook time : 2 0 minutes
1/ 2 cup cotsup
2 tablespoonscider vinegar Servi ng Sugge stion : Serve w ith a Caesar
2 teaspoons dry mustard salad and crisp bread sticks.
1 fully cooked smoked hom steak (about 12 ounces),
cut 1/ 2 inch thick

B U DG E T-W IS E SK IL L E T DI S HE S • 6 9
 _ Thai-Style arm • Add beef and bea ns; sprinkle w ith salt.
Mix well .
Noodle Salad • Cook 5 minutes or until beef is we ll
Makes 4 servings browned , stirring occasiona lly.

• Stir in Ca lifornia wa lnuts ; cook 2

8 ounces uncooked spaghetti or angel hair pasta minutes mo re.
V2 cup chunky peanut butler
1/4 cup soy sauce Prep time : 5 minutes
V4 to 112 teaspoon red pepper flakes Cook time: 7 to 10 minutes
2 green onions, thinly sliced
Serving Suggestion: Serve over hot
1 carrot, shredded
cooked egg nood les or rice.
1. Cook posta accordi ng to pack ag e

~ Quic Skillet Rice

di rections.

2. While posta is cook ing, blend pea nut

butter, soy sa uce a nd red pepper fla kes in . Groti
medium bowl until smooth.
Makes 4to 6servings
3. Dra in poslo , reserving 5 tablespoo ns
wa ter. M ix hot posta water w ith pea nut
2 tablespoons olive oil
butter mixture until smoo th; toss pe ste w ith
1 onion, chopped
sauce. Stir in green o nions a nd ca rrot.
2 doves garlic, minced
Serve worm or a t room temperature.
2 medium carrots, peeled and chopped
Prep an d cook time: 12 minutes 1 teaspoon dried thyme leaves
2 cups uncooked instant white rice
1 can (1 SV2 ounces) kidney beans, rinsed and
drained
. ,Beefy Bean & Walnut 1teaspoon salt
Stir-Fry \13 cup grated Parmesan cheese

Makes 4 servings 1. Hea r oi l in Iorge skillet over med ium-

1 teaspoon vegetable oil
3 doves garlic, minced
1 pound lean ground beef or ground turkey
1 bog (16 ounces) BIRDS EYE®frozen Cut Green
Beons{thawed
1 teaspoon salt
112 cu pCalifornia walnut pieces
• In large skillet, hea t oi l and garlic over
medi um hea t abo ut 30 seco nds.
hig h heat until hot. Add on ion and gorlic;
cook a nd stir 2 minutes. Add co rrors a nd
thy me; cook a nd stir 4 minutes mo re.
2. Add rice , 2 cups water, bea ns a nd
salt; season to taste with black pepper.
Stir w ell. Bring to a boi l. Reduc e heat to
low. Spri nkle with cheese. Cover a nd
simmer 5 minutes or until cheese is melted
a nd a ll liq uid is eva po ra ted .
Prep a nd cook time : 15 minutes

Thai-Style Worm NoodleSalad

SE SK I LLET DI SHE S • 7 1
 • Bacon & Potato
Frittata
Makes 4 servings
2 cups frozen O'Brien-style potatoes with onions and
peppers
3 tablespoons butter or margarine
5 eggs
V2 cup canned real bacon pieces
1;4 cup half-and-half or milk
VBteaspoon salt
l/ B teaspoon pepper
1. Preheat broiler. Place po ta toes in 0
microwa vable medium bowl; microwa ve
on HIGH 1 minute.
2. M elt butter in la rge ovenproo f skillet
over medium-high hea t. Swirl butter up
side of pa n to prevent eggs from sticking.
Add po tatoes; cook 3 minutes, stirring
occasiona Ily.
3. Beat eggs in med ium bow l. Add
ba con, half-and-half, salt and pepper; mix
w ell.
4. Pour egg mixture into skillet; reduce
hea t lo medium . Stir ge ntly to incorpo rc le
po tatoes. C over and cook 6 minutes or
until eg gs a re set a t edges [top w ill still be
wet) .
5 . Transfer skillet to broiler. Bro il 4 inches
fro m hea t about 1 to 2 minutes or until
center is set a nd fri/ta to is golden brown .
C ut into w edges .
Prep and coo k time: 20 minutes
Serving Suggestion : Garn ish frittata wi th
red bell pepper strips, chopped chives
and salsa .
72 • B U DG E T-W I S E
. Tuscan Pasta and
Beans
Makes 4 servings
1 package (8 ounces) pasta
2 to 3teaspoons minced garlic
1 tablespoon vegeta ble oil
1 con (l43f4 ounces) chicken broth
1 box (lO ounces) BI RDS EYE®frozen Chopped
Spinach
1 can (15 ounces) white beans, drained
Crushed red pepper flakes
Grated Parmesan cheese
• In large sa ucep an, cook posto
according to packag e d irections; dra in.
• In large skillet, saute ga rliC in o il over
medium-high heat until garl ic is tender.
Add broth and spinach ; cook accord ing
to spinach package directions.
• Stir in beans and pasto . Cook,
uncovered, over med ium-hig h hea t until
hea ted through.
• Season wi th pepper flakes and cheese
ta teste.
Prep time: 5 minutes
Cook time: 20 minutes
Variation : Add 112 pound Ita lian sausage,
casings removed and sliced , w ith the
garlic. C oo k until sausage is brow_ned .
Con tinue as dir ected .
Serving Suggestion : O ffer crusty Italian
bread to soak up this flavorful broth.
Bacan 8 PotatoFrittafa
S KILLET DI SHES
 Vegetarian Stir-Fry • In large skillet, place vegeta bles in
w ater. C over; coo k 7 to 10 minutes over
Makes 4servings med ium hea t.

• Uncover; stir in bea ns, spag hetti sauce

1 bag [16 ounces) BIRDS EYE®frozen Mixed and ga rlic powde r; cook until heated
Vegetables through.
2 tablespoons water
1 can (14 ounces) kidneybeans, drained • Sp rinkle wit h cheese.
1 jar (l4 ounces) spaghettisauce
Prep time : 2 minutes
V2 teaspoon garlic powder
Coo k time : 12 to 15 minutes
1/ 2 cup grated Parmesan cheese

Serving Sugg estion : Serve ove r ho t

coo ked rice or pa ste.

7 4 • BU D GET- WI SE S K I LLE T DI SHE S

 BeefStrogonoff, 59
Broccoli Losogno Bionco, 87
Cheeseburger Mocoroni, 64
Country-Style Losogno, 88
Fettuccine with Pesto, 53
Heorty Peste ond Chick-Pee
Chowder, 20
JiffyChicken Supper, 66
Lemon Chickenond Vegetobles, 54
Lemony Dill Solmon ond Shell
Co sser o le, 87
Linguine with Fresh Tomoto Bosil
Souce,56
Mocoroni ond Cheese Dijon, 85
Minestrone Soup, 25
Noodles Thoi Style, 78
Posto Nicoise, 30
Posto with Spinoch ond Ricotta,
54
Peonut Souce over Vegeta bles
a nd Pes te, 51
Peppercorn Posto ond Bean
Solod,59
"Secret Chowder," 24
Southwest Skillet, 66
Strow ond Hoy Fettuccine, 48
Stuffed Shells Florentine, 48
Szechuon Vegetoble Lo Mein, 10
Torrogon Tuno Posto Soled, 50
Tempting Tuno Pormesono, 68
Thoi Nood le Soup, 26
Thai-Style Worm Noodle Soled, 71
Tri-Color Posto, 50
Turkey Vegetoble Chili Moe, 62
Tuscon Posto ond Beons, 72
Tuscony Covotelli , 48
Peonut Souce over Vegetobles ond
Posto , 5 1
Peppercorn Posto ond Bean Solod,
59
Potato ond Egg Pie, 43
Potatoes (see 0150 Potetoes,
Frozen Hash Brown)
Blender Pototo Soup, 24
Bratwurst Skillet Breokfast, 78
Creomy Asparagus Potato Soup,
11
Potato-Bacon Soup, 8
Roosted Potato ond Tuna Soled, 35
Spinach and Mushroom Soup, 11
Petetoes, Frozen Hash Brown
Bacon & Potato Friltoto, 72
Potato ond Egg Pie, 43
Skillet Sousage ond Beon Stew, 14
Spicy Vegetoble Stew, 19
Puerto Ricon Sofrito Beans with
Rice, 53
Quick Skillet Rice Gratin, 7 1
Rice
Chicken Curry, 61
Chicken Fried Rice, 66
Crea my Groundnut Soup, 22
94 • IN D E X
Fried Rice with Hom, 75
Herbed Veggie Cheese an d Rice,
59
Puerto Ricon Sofrito Beons with
Rice, 53
Qu ick Skillet Rice Grotin, 7 1
Rice and Beon Solad, 56
Sonta Fe Block Beons & Rice
Solad, 28
Smoked Sausage Gumbo, 12
Sweet and Sour Beef, 46
Tofu Stir-Fry, 76
Roosted Pototo and Tuna Salad , 35
Salads
Antipasto Salad Stock, 40
Caesar Salod, 44
Easy Greek Salad, 36
Gorden Tuna Salad, 44
Jicama and Block Bean Salad ,
40
Posta Nicoise, 30
Peppercorn Posta and Beon
Solod, 59
Rice ond Bean Soled, 56
Roosted Potolo ond Tuno Soled ,
35
Sonto Fe Block Beans & Rice
Salod ,28
Tarragon Tuna Posta Solad , 50
Thai-Style Worm Noodle Soled,
71
Worm Couscous Salad , 41
Sa nto Fe Block Beans & Rice Salad ,
28
Sousage (see also Sausage:
Bulk Pork, Italian)
Brotwurst Skillet Breakfost, 78
Smoked Sau sage ond Sauerkrout
Cosserole,90
Smoked Sausage Gumbo, 12
Sausage t Bulk Pork
Corn Breod Stuffi ng with
Sausage an d Apple, 76
Potato and Egg Pie, 43
Sausage, Italian
Itolion Sausage and Vegetoble
Stew, 11
Mediterronean Microwave Meal
Loaf,43
SkilletSausage a nd Beon Stew,
14
Seafood (see also Tuna)
Clam Chowder, 26
Hot Cra b ond Cheese on
Muffins, 35
Lemony Dill Selmon and Shell
Co ssero le, 87
Spicy Crobmeot Frittato, 75
"Secret Chowder," 24
Skillet Sousoge and Beon Stew, 14
Smoked Sausage and Sa uerkraut
Cosserole, 90
Smoked Sausage Gumbo, 12
Soups
Albondigas, 17
Beer a nd Cheese Soup, 14
Blender Patoto Soup, 24
Geomy Asparagus Potato Soup, 11
Creamy Groundnut Soup, 22
Dijon Hom a nd Lentil Soup, 12
Middle Eastern Lentil Soup, 16
Minestrone Soup, 25
Pototo-Bocon Soup, 8
Spinach and Mushroom Soup, 11
Szechuan Vegetable Lo Mein, 10
Tha i Noodle Soup, 26
Veggie Soup, 22
Southwest Skillet, 66
Spanish-Style Couscous, 50
Spicy Crabmea t Fritta ta, 75
Spicy Vegetable Stew, 19
Spinach & Egg Casserole, 89
Spinach and Mushroom Soup, 11
Stews
A il-in-O ne Burger Stew, 26
Brunswick Stew, 20
Chili Stew, 24
Italian Sausage ond Vegetab le
Stew, 11
Skillet Sausage a nd Bean Stew, 14
Smoked Sausage Gumbo, 12
Spicy Vege ta ble Stew, 19
Strow an d Hoy Fettuccine, 48
Stuffed Shells Florentine, 48
Sweet and Sour Beef, 46
Sweet & Sour Vegeta ble Couscous, 62
Szechuan Vegetoble Lo Mein, 10
Torrogon Tuna Posta Sa lad, 50
Tempting Tuna Porrnesono, 68
Tha i Noodle Soup, 26
Thai-Style Worm Noodle Salad, 71
Tofu Stir-Fry, 76
Tri-Color Posta, 50
Tuna
Gorde n Tuna Salad , 44
Posta Nicoise, 30
Roosted Pota to a nd Tuno Solad, 35
Ta rragon Tuna Posta Soled, 50
Tempting Tuna Pormesano, 68
Tuna Corn Chowder, 16
Turkey, Ground
Turkey Vegetable Chili Moe, 62
20 -Minute White Bean Chili, 19
Tuscan Posta a nd Beons, 72
Tuscany Cavotelli, 48
20-Minute White Bean Chili, 19
Vegetable Strata, 80
Vegetorian Stir-Fry, 74
Veggie Kabobs with Tex-Mex
Polenta, 33
Veggie Soup, 22
Worm Couscous Solad, 41
Zucchini Mushroom Fritta ta , 82
 OWLEDGMENTS
The publisher would like to thank the companies and
organizations listed below for the use of their recipes
and photographs in this publication .

Birds Eye®

Del Monte Corporation

Egg Beaters® Healthy Real Egg Substitute

Fleischmerm's'" Spread

Grey Peupon'" Mustard

Hunt-Wesson, Inc.

National Pasta Association

Walnut Marketing Board

Wesson/Peter Pan Foods Company

92 • ACKNOW L E DG EM EN TS

x
AJb6ndigo~, 17
Ail-in-O ne Burger Stew, 26
Antiposto Solod Stock, 40
Aspo roqu s FriHoto Co ssero]e, 84
Bocon & Pototo FriHolo, 72
Boked C heesey Rotini, 84
Baked Posto ond Chee se Supreme,
61
Ba rbecue Chicken with Cornbreod
Topper, 82
Beans, Black
Jicomo ond Block Beon Soled,
40
Puerto Ricon Sofrito Beons with
Rice, 53
Sonto Fe Block Beo ns & Rice
Solod,28
Turkey Vegetoble Chili Moe, 62
Beans, Cannellini
Hom & Borbecued Beon Skillet,
69
20-Minute W hite Beon Chili, 19
Beans, Garbanzo
Hearty Peste ond Chick- Pee
Chowder, 20
Peppercorn Peste ond Beon
Solod,59
Beans, Green
Beefy Beon & Wolnut Stir-Fry, 71
Homburger Cosse role Ole, 89
Peste Nicoise, 30
Spicy Vegetob le Stew, 19
Beans, Kidney
Antipa sto Solod Stock, 40
Hom & Borbecued Bea n Skillet,
69
Mexican Stroto O le, 84
Quick Skillet Rice G rorin, 71
Vege torion Stir-Fry, 74
Beans, Pinto
Beef & Beon Burritos, 58
Cheese ond Beon Ouescdillos,
44
Skillet Souso qe ond Beon Stew,
14
Beans, Red
Barbecue Chicken with
Cornbreod Topper, 82
Puerto Ricon Sofri to Becn s with
Rice, 53
Rice ond Beon Soled, 56
Beans, White
Mine~ troneSoup, 25
Iuscon Peste ond Beons, 72
Beef, Ground
AJ b6ndig o ~, 17
Ai l-in-One Burger Stew, 26
Boked Cheesey Rotini, 84
Beef Strogonoff, 59
Beefy Beon & Wolnut Stir-Fry, 71
Chee seburger Mocaro ni, 64
Creomy Beef a nd Vegetoble
Cosserole, 89
Homburger Cosserole O le, 89
Joe 's Speciol, 68
Mediterroneon Microwove Meot
loof,43
Spanish-Style Couscous, 50
Sweet ond Sour Beef, 46
Beef & Beon Burritos, 58
Beer ond Cheese Soup, 14
Blende r Potolo Soup, 24
Brotwurst Skillet Breoklc st, 78
Broccoli lc scqno Bionco , 87
Bru nsw ick Stew, 20
Coeso r Soled, 44
Corpoccio di Zucchini, 33
Cheese & Beon Ouesodillos. 44
Chee seburge r Mocoro ni, 64
Chicken
Borbecue Chicken with
Cornbreod Topper, 82
Chicken Curry, 61
Chicken Fried Rice, 66
Jiffy Chicken Supper, 66
lemon Chicke n ond Veqeto bles,
54
lemon Pepper Chicken, 30
Mediterroneon Corrots with
Chicken, 30
Southwe~t Skillet, 66
Thoi Noodle Soup, 26
Chili Slew, 24
Clom Chowder, 26
Corn Breod Stuffi ng with So usoqe
ond Apple, 76
Country-Style lc soqoo. 88
Couscous
Curried Wolnut Groin B urger~ , 36
Spa nish-Style Couscous, 50
Spicy Vegetoble Stew, 19
Sweet & Sour Vegetable
Couscous, 62
Wo rm Couscoos Solod, 41
Creomy Asporoq us Pototo Soup, 11
Creomy Beef ond Vegefo ble
Cos sero le, 89
Creomy Groundnut Soup, 22
Curried Wolnut Gro in Burqers, 36
Dijon Hom ond lentil Soup, 12
Eosy Greek Soled. 36
E05YPolento Morinoro, 90
Egg Dishes
Asporoqus FriHo to Cosserole, 84
Bocon & Pototo FriHo to, 72
Egg Salad Scndwiches, 40
Gorden Omelet, 32
Joe 's Speciol, 68
Mexicon Stroto O le, 84
Poto to ond Egg Pie, 43
Spicy Crobmeot FriHoto, 75
Spinoch & Egg Cosserole, 89
Vegetob le Stroto, 80
Zucchini Mu ~h roo m FriHoto, 82
FeHuccine wilh Peste, 53
Fish (see Seafood)
Fried Rice with Hom, 75
Gorden Omelet, 32
Gorden Tuno Soled, 44
Hom
Brunswick Stew, 20
Country-Style Iosoqnc , 88
Dijon Hom ond lentil Soup, 12
Fried Rice with Hom, 75
Hom & Barbecued Beon Skillet, 69
"Secret Chowder," 24
Spinoch & Egg Cosserole, 89
Homburger Co sserole Ole, 89
Hear ty Posto ond Chick-Peo
Chowder, 20
Herbed Veggie Cheese ond Rice, 59
Homemode Pizzo, 38
Hoi Crob ond Cheese on Muffi n ~, 35
Hot Doqs with Dijon Krout, 36
Ito lion Sovsoqe ond Vegetoble
Stew, 11
Jicomo ond Block Bean Soled, 40
Jiffy Chicken Suppe r, 66
Joe's Special, 68
le mon Chicken ond Veqetob les, 54
le mon Pepper Chicken, 30
lemony Dill Salmon and Shell
Cosse role, 87
linguine with Fresh Tomoto Bosil
Souce, 56
Moco roni ond Cheese Dijon, 85
Mediterroneon Corrols with
Chicken, 30
Mediterroneon Microwove Meot
loof, 43
Mexicon Stroto O le, 84
Middle Ecstern lentil Soup, 16
Mine~tron e Soup, 25
Noodles Thoi Style, 78
Pasta
Ail-in-One Burger Slew, 26
Antiposto Solod Stock, 40
Baked Cheesey Rotini, 84
Baked Posto ond Cheese
Supreme, 61
9 3
 IVIETRIC CONVERSION CHART

VOLUME OVEN
MEASUREMENTS (dry) DIMENSIONS TEMPERATURES
1/8 teaspoon = 0.5 mL 1/16 inch = 2 mm 250°F = 120°C
1/ 4 teaspoon = 1 mL 1/8 inch = 3 mm 275°F = 140°C
1/2 teaspoon = 2 mL 1/ 4 inch = 6 mm 300°F = 150°C
3/ 4 teaspoon = 4 mL 112 inch = 1.5 cm 325°F = 160°C
1 teaspoon = 5 mL 3/4 inch = 2 cm 350 °F = 180°C
1 tablespoon = 15 mL 1 inch = 2.5 cm 375°F = 190°C
2 tablespoons = 30 mL 400°F = 200°C
1/ 4 cup = 60 mL
425°F = 220°C
113 cup = 75 mL 450°F = 230°C
'/2 cup = 125 mL
213 cup = 150 mL
3/4 cup = 175 mL
1 cup = 250 mL
2 cups = 1 pint = 500 mL
3 cups = 750 mL BAKING PAN SIZES
4 cups = 1 quart = 1 L Size in Metric Size in
Utensil c hes/ Quarts Volume Centimeters
VOLUME MEASUREMENTS (fluid) Baking or 8 x8 x 2 2L 20 x 20 x 5
1 fluid ounce (2 tablespoons) = 30 mL Cake Pan 9 x9 x 2 2.5 L 23 x23 x 5
4 fluid ounces (1/2 cup) = 125 mL (square or 12 x 8 x2 3L 30 x20 x5
rectangular) 13 x 8 x2
8 fluid ounces (1 cup) = 250 mL 3.5 L 33 x23 X 5
12 fluid ounces (11/2 cups) = 375 mL Loaf Pan 8 x4 x3 1.5 L 20 x 10 x7
16 fluid ounces (2 cups) = 500 mL 9 x5 x3 2L 23 x 13 x 7
Round Layer 8 x 1 Y? 1.2 L 20 x4
WEIGHTS (mass) Cake Pan 9 x 1Y2 1.5 L 23 x4
1/2 ounce= 15 9 Pie Plate 8 x1 :4 '. 750 mL 20 x 3
1 ounce = 30 9 sx 1)1.; 1L 23 x 3
3 ounces = 90 9
Baking Dish 1 quart 1L
4 ounces = 120 9 or Cass erole 1 Y2 quart 1.5 L
8 ounces = 225 9
2 quart 2L
10 ounces = 285 9
12 ounces = 360 9
16 ounces = 1 pound = 450 9

.. - ... - . ~ - - ... ~ - _ . - -----:~ --_. ~ - - ---