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HOPE YOU ALL ENJOY THE MONTHLY DINNERS!
2009
 
Beef and Salsa Skillet
Cook and serve dinner from one skillet! You'll only have one pan to wash after you've devoured
this tasty Mexican dinner.
1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa (2 cups)
1
can (15 oz) Progresso® dark red kidney beans, undrained
1 can (7 oz) Green Giant® Niblets® whole kernel corn, undrained
1 can (8 oz) tomato sauce
2 teaspoons chili powder
1 1/2 cups Original Bisquick® mix
1/2 cup water
1/2
cup shredded Colby-Monterey Jack cheese (2 oz), if desired
1. In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa,
beans, corn, tomato sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
2. In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili powder and the water until soft dough forms.
Drop dough by 6 spoonfuls onto simmering beef mixture.
3. Cook uncovered 10 minutes. Cover; cook 8 minutes longer. Sprinkle with cheese.
Cover; cook about
2 minutes or until cheese is melted.
High Altitude (3500-6500 ft): In step 3, cook uncovered 12 minutes.
Serve with...
Bacon and Honey-Mustard Coleslaw
Recipe Below
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4 1/2g, Trans
Fat 1 1/2g); Cholesterol 45mg; Sodium 1400mg; Total Carbohydrate 50g (Dietary Fiber 6g, Sugars 7g); Protein 22g Percent Daily
Value*: Vitamin A 15%; Vitamin C 6%; Calcium 8%; Iron 25% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean
Meat; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Bacon and Honey-Mustard Coleslaw
Lemon yogurt and mustard create the zippy dressing for a veggie-packed coleslaw.
Dressing
2 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
1/4 cup honey
mustard
1 1/2 teaspoons seasoned salt
4 teaspoons lemon juice
2 teaspoons grated lemon peel
Salad
1 bag (16 oz) coleslaw mix (8 cups)
1 small zucchini, shredded (about 1 cup)
1 cup shredded carrots
1/2 medium cucumber, quartered lengthwise, cut into 1/4-inch slices (1 cup)
1/2 cup chopped red bell pepper
4
strips bacon, cooked, chopped
1. In medium bowl, mix dressing ingredients until well blended and smooth.
2. In large bowl, mix all salad ingredients except bacon. Add dressing; toss to mix well. Serve immediately or refrigerate
until serving time. Spoon into serving bowl; sprinkle with bacon.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 50 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g);
Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 6g); Protein 2g Percent Daily Value*: Vitamin
A 60%; Vitamin C 35%; Calcium 4%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 1/2
*Percent
Daily Values are based on a 2,000 calorie diet.
 
Italian Fettuccine Pie
Add an Italian twist to hamburger casserole. Tomatoes, fettuccine noodles and lots of cheese
create a one-dish dinner complete with veggies.
1/2 lb lean (at least 80%) ground beef
1 small onion, finely chopped (1/4 cup)
1 can (8 oz) stewed
tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 teaspoon Italian seasoning
6 oz uncooked fettuccine
2 eggs
1 tablespoon butter or margarine, melted
1 cup shredded mozzarella cheese (4 oz)
1 cup small-curd cottage cheese
1 cup Green Giant® Valley Fresh Steamers™ frozen chopped broccolii, thawed, or chopped fresh broccoli
1/4 cup
grated Parmesan cheese
DIRECTIONS:
1. Heat oven to 350°F. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally,
until beef is brown; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling, stirring occasionally.
Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
2. Meanwhile, cook and drain fettuccine as directed on package.
3. In medium bowl, beat one of the eggs and the butter. Stir in fettuccine and mozzarella cheese. In
ungreased 9-inch quiche dish or pie plate, spoon and press mixture evenly in bottom and up side of dish.
4. In small bowl, mix cottage cheese and remaining egg; spread over fettuccine mixture in dish. Sprinkle
with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese.
5. Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.
Success
An easy way to form the pasta shell is to spoon the fettuccine mixture into the pie
plate and then press firmly with another pie plate.
Do-Ahead
Wrap unbaked pie tightly and label. Freeze no longer than 1 month. About 2 hours 15 minutes
before serving, heat oven to 400°F. Unwrap pie and re-cover with foil. Bake about 2 hours or until hot in center. Let stand
10 minutes before cutting.
 
Beef, Bacon and Blues Wrap
Pondering what to pack for a picnic? Wrap up the main course with beef, bacon and blues sandwiches.
Ingredients:
2 soft cracker breads, 15 inches in diameter (from 17-ounce package), or 3 flour tortillas
(10 inch)
1 package (8 ounces) cream cheese, softened
1 container (4 ounces) crumbled blue cheese (1 cup)
1/4
cup milk
6 slices bacon, crisply cooked and crumbled
2 tablespoons chopped fresh or 1 tablespoon freeze-dried chives
1/4 teaspoon freshly ground pepper
1 pound sliced cooked deli roast beef
2 cups lightly packed spring salad greens
mix or small lettuce leaves
2 medium tomatoes, thinly sliced
Directions:
1. Let cracker breads come to room temperature as directed on package. Meanwhile, mix cream
cheese, blue cheese, milk, bacon, chives and pepper.
2. Spread half of cream cheese mixture evenly over 1 cracker bread. Layer half of roast beef, salad greens and tomatoes
(in that order) on cracker bread, leaving 4 inches at one side covered only with cream cheese mixture. Beginning at side covered
with fillings, roll up tightly. Repeat with remaining cracker bread, cream cheese mixture and fillings.
3. For uniform-size slices, cut ends without fillings from each roll (about 1 inch from each end). Cut remaining
portion of each roll into 5 slices. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24
hours.
 
Grilled Picnic Taco Nachos
Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table
in just minutes.
Ingredients:
5 cups tortilla chips
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey
Jack cheese blend (8 oz)
Directions:
1. Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla
chips in pan.
2. In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with
tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
3. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted.
Carefully remove foil.
High Altitude (3500-6500 ft): Cook covered over medium-low heat.
Health Twist
To reduce the calories to 470 and the fat to 12 grams per serving, make these nachos with
baked tortilla chips and reduced-fat Monterey Jack cheese.
Success
Foil pans can bend or buckle when you lift them. Slide the pan onto a cutting board to give
it more stability.
 
Chili Dog Wraps
When Tex-Mex meets the hot dog, you have a winning combination sure to please the family. Just a few minutes
of preparation and some time in the oven are all it takes.
10 corn tortillas, (6 to 8 inches in diameter)
10 hot dogs
1 can (15 ounces) chili
1 jar (24
ounces) Old El Paso® salsa (any variety)
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches.
2. Soften tortillas as directed
on package. Place 1 hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam side down in baking dish.
Spoon salsa over tortillas.
3. Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer
or until cheese is melted.
 
Italian Sausage Soup
2 slices bacon
1/2 lb lean Italian turkey sausage, casings removed
2 large russet potatoes, cut
into 1/2-inch cubes (about 4 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon Italian
seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
4 cups water
3
1/2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
4 cups chopped fresh kale or Swiss chard leaves
1
can (15 or 19 oz) cannellini beans, drained, rinsed
1 cup fat-free half-and-half or regular half-and-half
1. In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon;
set aside. Remove and discard drippings from saucepan.
2. In same saucepan, cook sausage over medium-high heat 6 to 8
minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
3. In same saucepan, mix potatoes,
onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook
uncovered about 10 minutes, stirring occasionally.
4. Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring
occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
 
Stromboli Hero
Looking for a hero to answer your dinner dilemma? Look no further than this recipe for Stromboli Hero!
1 round focaccia bread (8 or 9 inches in diameter)
1/4 cup Italian dressing
4 to 5 leaves leaf lettuce
1/4 pound sliced provolone cheese
1/4 pound sliced fully cooked ham
1/4 pound sliced salami
8 pepperoncini
peppers (bottled Italian peppers), drained and cut lengthwise in half
1. Cut bread horizontally in half. Drizzle dressing evenly over cut sides of bread.
2. Layer lettuce,
cheese, ham, salami and peppers on bottom half of bread. Top with top half. Secure loaf with toothpicks or small skewers.
Cut into 6 wedges
 
Oven-Fried Pork Cutlets with Apple Slaw
Make it chops night with pork and slaw that's on the table in 30 minutes.
Pork Cutlets
4 pork boneless loin chops, 1/2 inch thick
8 saltine crackers, finely crushed (1/3
cup)
1/2 cup Original Bisquick® mix
1/2 teaspoon paprika
1/4 teaspoon pepper
1 egg
1 tablespoon water
Cooking spray
Apple Slaw
4 cups coleslaw mix
1 small tart red apple, coarsely chopped (1 cup)
1/4 cup chopped
onion
1/3 cup coleslaw dressing
1/8 teaspoon celery seed
1.
Heat oven to 425°F. Generously spray 15x10x1-inch pan with cooking spray. Between sheets of plastic wrap or waxed paper, flatten
each pork chop to about 1/4-inch thickness.
2. In shallow dish, mix crackers, Bisquick mix, paprika and pepper. In another
shallow dish, beat egg and water. Dip pork chops into egg, then coat with Bisquick mixture. Repeat dipping coated pork in
egg and in Bisquick mixture. Place in pan. Generously spray tops of pork with cooking spray.
3. Bake about 20 minutes
or until golden brown and no longer pink in center. Toss all apple slaw ingredients. Serve slaw with pork.
 
Spicy Chili Without Beans
Ground beef and canned tomato soup keep beans at bay in a quick chili with corn and rice.
1 lb lean (at least 80%) ground beef
2 cans (10 oz each) diced tomatoes with green chiles, undrained
1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
1 cup Green Giant® Valley Fresh Steamers™ Niblets®
frozen corn
1/2 cup uncooked instant rice
1 cup shredded Cheddar cheese (4 oz), if desired
1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
2. Add tomatoes and soup; mix well. Heat to boiling. Stir in corn and rice. Reduce heat to medium; cook 7 to 9 minutes,
stirring occasionally, until corn and rice are tender.
3. Sprinkle each serving with 1/4 cup cheese.
 
Jack-o’-Lantern Pizza
Kids will love veggies when you make jack o’-lantern faces with the veggies on top of yummy pizza!
1 pound lean ground beef
1 cup Old El Paso® salsa (any variety)
3/4 Green Giant® Valley Fresh Steamers™
Niblets® frozen corn
1/4 cup water
2 cups Original Bisquick® mix
1/3 cup very hot water
1 tablespoon vegetable
oil
2 cups shredded Colby-Monterey Jack or Cheddar cheese (8 ounces)
Toppings, such as orange and green bell
pepper strips, sliced ripe olives and cherry tomato wedges, if desired
1. Move oven rack to lowest position. Heat oven to 450ºF. Grease 12-inch pizza pan. Cook beef in 10-inch
skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa, corn and 1/4 cup water. Heat to boiling;
remove from heat.
2. Mix Bisquick, 1/3 cup hot water and the oil until soft dough forms; beat vigorously 20 strokes.
Let stand 5 minutes. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim. Spread beef
mixture over dough. Sprinkle with cheese.
3. Bake 11 to 15 minutes or until crust is golden brown and cheese is
melted. Arrange Toppings on pizza to form jack-o’-lanterns.
High Altitude (3500-6500 ft) Bake about 15 minutes.
 
Pork and Black Bean Sauce
Purchased stir-fry sauce gives this Asian recipe a quick zip of flavor.
3/4 pound pork boneless loin or leg
1/4 cup stir-fry sauce
2 tablespoons black bean sauce
1
cup frozen green peas
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium red bell pepper, cut into 1-inch
pieces
1. Remove fat from pork. Cut pork into 2x1x1/8-inch strips. Mix
stir-fry sauce and bean sauce.
2. Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add pork;
stir-fry about 3 minutes or until no longer pink in center. Add peas, zucchini and bell pepper; stir-fry 2 minutes.
3. Stir in sauce mixture; cook and stir 1 minute.
 
Tex-Mex Tortilla Torte
You're four simple ingredients away from a delicious Mexican dinner.
Makes: 4 servings
4 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1 can (15 to 16 oz)
chili
2 cups shredded Cheddar cheese (8 oz)
1/4 cup sour cream, if desired
1. Heat oven to 350°F. Spray bottom of 9-inch glass pie plate with cooking spray.
2. Place 1 tortilla on bottom of pie plate; spread evenly with 1/2 cup of the chili and sprinkle with 1/2 cup of
the cheese. Repeat layers twice, starting each layer with tortilla. Top with remaining tortilla.
3. Cover with foil; bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer
or until thoroughly heated and cheese is melted. Let stand 5 minutes before cutting.
To serve, cut into 4 wedges. Top each serving with 1 tablespoon sour cream.
Substitution
Do you have leftover chili or a stash of homemade chili in the freezer? Go ahead and use 1 1/2 cups
leftover chili instead of the canned chili. Use a thicker chili instead of a watery one for best results.
Serve-With
Sprinkle each wedge with shredded lettuce and chopped tomatoes; then top with the sour cream.
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