cheap eats - meals under $10

Pear Pork Chops

1 package (6 ounces) corn bread stuffing mix
4 boneless pork loin chops (6 ounces each)
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons butter
2 medium pears, chopped
1 medium sweet red pepper, chopped
2 green onions, thinly sliced



Prepare stuffing mix according to package directions. Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper.
Top with stuffing and onions. Cook, uncovered, over medium heat for 8-10 minutes or until a thermometer reads 145°. Yield: 4 servings. 

Garlic Lemon Shrimp

2 tablespoons olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons minced fresh parsley
Hot cooked pasta or rice



In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta. Yield: 4 servings. 

Slow Cooker Stew

1 pound beef stew meat
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
1 can (11-1/2 ounces) V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
2 tablespoons cornstarch
1 tablespoon cold water
1/2 cup frozen corn
1/2 cup frozen peas



In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened. Yield: 5 servings. 

Orange-Spiced Chicken

1/2 cup thawed orange juice concentrate
1/4 cup honey
1/4 cup soy sauce
1 teaspoon Chinese five-spice powder
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves (5 ounces each)



In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved marinade. Yield: 4 servings. 

Chicken & Bacon Tart

1/4 pound Bacon strips, cut into thirds
2 medium onions, halved and thinly sliced
2 medium apples, peeled and thinly sliced
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1/4 cup jalapeno pepper jelly
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 sheet frozen puff pastry, thawed
3/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 tablespoon minced fresh parsley


In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.
Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley. Yield: 4 servings. 

Creole Shrimp & Sausage

1/2 cup water
1/2 cup chicken broth
1 cup quick-cooking bulgur
1/2 teaspoon chili powder
3/4 teaspoon Creole seasoning, divided
1/2 pound smoked sausage, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/2 teaspoon Worcestershire sauce


In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender.
Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.
In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture. Yield: 4 servings.

Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Chili Hash

1 pound medium potatoes, cubed
1/2 cup water
1 pound ground beef
1 medium onion, chopped
1 can (15-1/2 ounces) chili starter
1 cup frozen peas
2 tablespoons minced fresh parsley
1/4 teaspoon salt
Sour cream, optional



Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with sour cream if desired. Yield: 4 servings. 

Tangy Pulled Pork Sandwiches

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 rolls or buns, split and toasted
Coleslaw, optional



Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, and, if desired, with coleslaw. Yield: 4 servings. 

Steak & New Potato Toss

1 pound small red potatoes, cut into 1-inch wedges
1 beef top sirloin steak (1 inch thick and about 1-1/4 pounds)
3 cups fresh broccoli florets
1/4 cup olive oil
2 tablespoons cider vinegar
2 garlic cloves, minced
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon pepper
2 green onions, thinly sliced
1 medium sweet red pepper, chopped



Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain.
Meanwhile, grill steak, covered, over medium heat 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 2-3 minutes or until broccoli is crisp-tender. Remove from heat.
In a small bowl, whisk oil, vinegar, garlic and seasonings until blended; stir in green onions. Cut steak into thin slices.
In a large bowl, combine potatoes, steak, broccoli and red pepper. Drizzle with vinaigrette; toss to combine. Serve warm or refrigerate and serve cold. Yield: 4 servings. 

Peppered Pork Pitas

1 pound boneless pork loin chops, cut into thin strips
1 tablespoon olive oil
2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1 jar (12 ounces) roasted sweet red peppers, drained and julienned
4 whole pita breads, warmed
Garlic mayonnaise and torn leaf lettuce, optional


In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired. Yield: 4 servings. 

Orzo-Stuffed Peppers

4 large green peppers
1 cup uncooked orzo pasta
1 pound bulk Italian sausage
1/2 cup chopped red onion
2 teaspoons minced garlic
2 cups marinara or spaghetti sauce
1 medium tomato, chopped
1/4 cup minced fresh basil or 1 tablespoon dried basil
2 teaspoons dried rosemary, crushed
1 teaspoon crushed red pepper flakes
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese



Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers.
Place in a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings. 

Citrus-Mustard Roasted Chicken

3 tablespoons mustard seed
1/4 cup olive oil
1 tablespoon minced fresh chervil or 1 teaspoon dried chervil
1 tablespoon champagne vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
2 orange slices
2 lemon slices
2 onion slices
3 sprigs fresh parsley, stems removed



In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight.
Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together.
Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 4 servings. 

Chicken Portobello Stroganoff

1 pound ground chicken
12 ounces baby portobello mushrooms, halved
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3 tablespoons white wine or chicken broth
2 cups chicken broth
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup (8 ounces) sour cream
Hot cooked egg noodles or pasta



In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer.
Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half.
Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles. Yield: 4 servings. 

Apple-Balsamic Pork Chops

4 boneless pork loin chops (5 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
1/4 cup apple cider or juice
1 cup reduced-sodium chicken broth
1/4 cup apple jelly
2 teaspoons balsamic vinegar
1 tablespoon butter


Sprinkle pork chops with salt and pepper. In a large skillet brown chops in oil. Remove and keep warm.
Add apple cider to the skillet, stirring to loosen browned bits from pan. Stir in the broth, jelly and vinegar. Bring to a boil; cook until liquid is reduced to 1/3 cup.
Return chops to the skillet. Cover and simmer for 8-10 minutes or until meat is tender, turning once. Add butter and stir until melted. Yield: 4 servings. 

Zesty Calzone

1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons grated Parmesan cheese
8 thin slices deli ham
8 thin slices hard salami
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped tomato
1 cup (4 ounces) shredded part-skim mozzarella cheese



Preheat oven to 425°. In a greased 15x10x1-in. baking pan, pat dough into a 13x8-in. rectangle. Sprinkle Parmesan cheese to within 1/2 in. of edges.
On half of the dough, layer the ham, salami, onion, green pepper and tomato to within 1 in. of edges. Sprinkle with mozzarella cheese. Fold dough over filling; pinch edges to seal. Cut slits in top.
Bake 20-22 minutes or golden brown. Let stand 10 minutes. Cut into four pieces. Yield: 4 servings. 

Crispy Buffalo Chicken Roll-Ups

4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup crumbled blue cheese
1/4 cup hot pepper sauce
2 tablespoons mayonnaise
1 cup crushed cornflakes



Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.
In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish.
Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 4 servings.

Golombki

1 medium head cabbage
1/2 cup uncooked instant rice
1 pound ground beef
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/4 cups water



Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
Cook rice according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cooked rice, salt and pepper.
Place 1/3 cup beef mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place seam side down in a greased 13-in. x 9-in. baking dish. Combine soup and water; pour over top.
Cover and bake at 350° for 55-65 minutes or until cabbage is tender. Yield: 5 servings. 

Rigatoni with Roasted Sweet Potatoes

3 medium sweet potatoes, peeled and cubed
1 medium onion, halved and sliced
3 garlic cloves, minced
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon dried sage leaves
1/8 teaspoon pepper
2 cups uncooked rigatoni
2 tablespoons butter
1 cup heavy whipping cream
1/2 cup white wine or chicken broth
1/2 cup chopped walnuts, toasted
Shredded Parmesan cheese


Place sweet potatoes and onion in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.
Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally.
Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.
Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese. Yield: 4 servings. 

Gnocchi Alfredo

2 pounds potato gnocchi
3 tablespoons butter, divided
1 tablespoon plus 1-1/2 teaspoons all-purpose flour
1-1/2 cups whole milk
1/2 cup grated Parmesan cheese
Dash ground nutmeg
1/2 pound sliced baby portobello mushrooms
Minced fresh parsley, optional



Cook gnocchi according to package directions; drain. Meanwhile, in a small saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and nutmeg until blended. Keep warm.
In a large heavy skillet, melt remaining butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately add mushrooms and gnocchi; cook and stir 4-5 minutes or until mushrooms are tender and gnocchi are lightly browned. Serve with sauce. If desired, sprinkle with parsley. Yield: 5 servings. 

Potato-Sausage Foil Packs

1 medium green pepper
1 medium sweet red pepper
1 medium sweet yellow pepper
1 package (14 ounces) smoked turkey kielbasa, sliced
2 large potatoes, cut into wedges
1 medium onion, chopped
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Lemon wedges, optional


Cut peppers into 1-in. pieces; place in a large bowl. Toss with remaining ingredients. Divide mixture among four double thicknesses of heavy-duty foil (about 18x12 in.). Fold foil around mixture, sealing tightly.
Grill, covered, over medium heat until potatoes are tender, 30-35 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges. Yield: 4 servings. 

Southwest Zucchini Boats

4 medium zucchini
1 pound ground beef
3/4 cup salsa
1/4 cup dry bread crumbs
1/4 cup minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
Sour cream, optional


Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.
Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese. Spoon into zucchini shells.
Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender. Serve with sour cream if desired. Yield: 4 servings. 

Ham Carbonara

8 ounces uncooked spaghetti
1 medium zucchini, chopped
1 small yellow summer squash, chopped
1/4 cup chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1/2 pound thick sliced deli ham, cubed
1 cup frozen peas, thawed
2 large eggs
1/2 cup grated Parmesan cheese, divided
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, summer squash, onion and garlic in oil until tender. Add ham and peas; heat through. Remove from the skillet and keep warm.
Reduce heat to low; add eggs to the skillet. Cook and stir until egg coats the back of a spoon and reaches 160° (mixture will look like a soft frothy egg).
Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, 1/4 cup cheese, thyme, salt and pepper; toss gently to coat. Sprinkle with remaining cheese. Yield: 4 servings. 

Chicken & Vegetable Stir-Fry

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro



Combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro. Yield: 5 servings. 

Sloppy Pizza Joes

1 pound lean ground beef (90% lean)
1 jar (14 ounces) pizza sauce
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon pepper
4 hamburger buns, split
4 slices part-skim mozzarella cheese


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the pizza sauce and seasonings. Cook and stir until heated through. Serve on buns with cheese. Yield: 4 servings. 

Gnocchi Chicken Skillet

1 package (16 ounces) potato gnocchi
1 pound ground chicken
1/2 cup chopped onion
2 tablespoons olive oil
1 jar (26 ounces) spaghetti sauce
1/4 teaspoon salt
1/4 to 1/2 teaspoon dried oregano
Shredded Parmesan cheese, optional



Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook for 5-10 minutes or until heated through.
Drain gnocchi; gently stir into skillet. Garnish servings with cheese if desired. Yield: 4 servings.

Lemon-Mustard Pork Chops

4 boneless pork loin chops (6 ounces each)
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
2 tablespoons Dijon mustard
1 garlic clove, minced
1 teaspoon grated lemon peel
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
Lemon wedges



Drizzle pork chops with lemon juice. Combine the parsley, mustard, garlic, lemon peel, rosemary and salt; brush over both sides of chops.
Place pork on a greased broiler pan. Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with lemon wedges. Yield: 4 servings. 

Italian Steaks

1 egg
1/2 cup seasoned bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1 beef top sirloin steak (1 pound)
1 tablespoon canola oil
1 cup pizza sauce
1/4 cup shredded Italian cheese blend



In a shallow bowl, whisk egg. In another shallow bowl, combine the bread crumbs, basil, oregano, salt and pepper. Cut steak into four pieces; dip each piece in egg, then coat with bread crumb mixture.
In a large skillet, cook steaks in oil over medium-high heat for 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, heat sauce in a small saucepan. Spoon over steaks; sprinkle with cheese. Yield: 4 servings. 

Inside-Out Stuffed Cabbage

1 pound ground beef
2 cups cubed peeled butternut squash (about 12 ounces)
1 medium green pepper, chopped
1 envelope Lipton beefy onion soup mix
1 tablespoon brown sugar
1 can (11-1/2 ounces) spicy hot V8 juice
1 cup water
6 cups chopped cabbage (about 1 small head)
1/2 cup uncooked instant brown rice



In a Dutch oven, cook and crumble beef with squash and pepper over medium-high heat until no longer pink; drain. Stir in soup mix, brown sugar, V8 juice, water and cabbage; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, 8-10 minutes, stirring occasionally.
Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes. Yield: 4 servings. 

Ham & Zucchini Italiano

3 medium zucchini, cut diagonally into 1/4-inch slices
1 tablespoon olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked deli ham, cut into strips
1 cup marinara or spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese



Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper.
Place half of the zucchini in a greased 8-in.-square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers.
Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon. Yield: 4 servings. 

Tuna Cakes with Mustard Mayo

2 large eggs, beaten
3 tablespoons minced fresh parsley, divided
1/2 teaspoon seafood seasoning
2 cans (5 ounces each) light water-packed tuna, drained and flaked
1/2 cup seasoned bread crumbs
1/2 cup shredded carrot
2 tablespoons butter, divided
1 package (12 ounces) frozen peas
1/4 teaspoon pepper
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon 2% milk



In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, bread crumbs and carrot. Shape into eight patties.
In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown.
Meanwhile, microwave peas according to package directions. Stir in the pepper and remaining butter and parsley. Combine the mayonnaise, mustard and milk. Serve with tuna cakes and peas. Yield: 4 servings. 

Ham Fettuccine Bake

1/4 cup dry bread crumbs
1/4 teaspoon dried parsley flakes
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups milk
1-1/2 cups (6 ounces) sharp white cheddar cheese, shredded
2 cups cubed fully cooked ham
1-1/2 cups cooked fettuccine
1 cup frozen peas


In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside.
In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas.
Transfer to a greased 11x7-in. baking dish; sprinkle with bread crumb mixture.
Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 5 servings. 

Curried Chicken Shepherd’s Pie

1 large onion, chopped
2 celery ribs, chopped
3 tablespoons butter, divided
1 cup frozen peas and carrots
3 tablespoons all-purpose flour
1 teaspoon curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed cooked chicken
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups mashed potatoes (with added milk and butter)
1/4 teaspoon paprika



In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.