Hearty Beef Stew

2 pounds lean beef, cut into 1 inch cubes
1 onion, chopped
3 cloves garlic, minced
1 tsp thyme
1 tsp oregano
1 tsp marjoram
1 tsp basil
1 bay leaf
1 tsp black pepper, freshly ground
4 cups water
1 cup red wine
1 cup celery, chopped
4 cups potato, chopped
2 cups carrots, chopped
8 oz. mushrooms, chopped

In non-stick dutch oven or large pot, sear beef over medium high heat, stirring to brown on all sides. Add onion and garlic plus 1 tsp water and continue cooking until onion is translucent and softened. Add spices, stirring quickly to coat for 1 minute. Add water, wine and 2 cups potatoes. Bring to boil. Reduce heat to low. Simmer uncovered 3-4 hours, stirring occasionally, until potatoes begin to break down and dissolve, thickening broth. Add remaining potatoes and additional vegetables, as well as additional 1-2 cups water if necessary. Return to boil and cook over low heat for another hour, or until vegetables are tender.

Crispy Potato Wedges

Prep Time: 10 minutes

Baking Time: 40 minutes

4 Medium Russet Potatoes, cut into large wedges

1 Tablespoon Vegetable Oil

1/2 Teaspoon Freshly Ground Black Pepper

1/8 Teaspoon Salt

2 Cloves Garlic, minced (optional)

Reduced-Sodium Ketchup (optional)

Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

Preheat oven to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

Bake potatoes for 20 minutes. Using spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

*For a sweeter flavor, use sweet potatoes instead of russet potatoes. Proceed as directed and add 1/2 teaspoon of paprika when tossing potatoes with spices. Bake as directed.

Calories Per Serving: 132, Carbohydrates 23g, Protein 3g, Sodium 77mg, Cholesterol 0MG

Velvety Vegetable Cheese Soup

From: Kraft Food & Family

1 Package (16 oz.) frozen broccoli, cauliflower & carrot mix
2 Cans (14 oz. ea.) fat-free, reduced sodium chicken broth
3/4 LB. (12 oz.) Velveeta pasteurized cheese product, cut up

Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min or until vegetables are tender. -- Mash vegetables with potato masher to desired consistency. -- Stir in Velveeta; cook 5 min. or until cheese is melted and soup is heated through, stirring frequently.

Serves 6

Hamburger & Potato Bake

1 Lb Ground Beef

2 Lbs Potatoes Peeled & Chopped

2 Cans Cream of Chicken Soup

1 Onion Chopped

Salt

Pepper

In an skillet, fry potatoes and onions until tender. Salt and pepper to taste. While potatoes and onions are cooking, brown the ground beef in another skillet. Salt to taste. Pour beef into casserole dish or dutch oven and top with the potatoes and onions. Pour cream of chicken soup over the top and bake at 350 for 20 minutes.

Serves 6-8

*More potatoes can be added to stretch servings.

Ground Beef Casserole

1 LB Ground Beef

1 Medium Onion

Salt and Pepper to Taste

½ Tsp. Garlic Powder

1 Tsp. Worcestershire Sauce

½ Tsp. Oregano

1 Can Stewed or Diced Tomatoes

Grated Parmesan Cheese

1 Small Box Macaroni

Sauté beef and onion until beef is done and onions are tender. Add all seasonings and tomatoes. Simmer for about 10 minutes. While simmering, boil the water for the macaroni and cook according to the package directions. Drain macaroni and stir into beef mixture. Pour into a casserole dish and sprinkle with grated cheese. Bake for 10-20 minutes or until cheese melts or browns. This can be served with a side salad and/or garlic bread.