PREP: 30 minutes BAKE: 20 minutes OVEN: 400°F MAKES 4 servings • Nonstick cooking spray • 2 teaspoons olive oil • 1⁄2 cup chopped onion • 1 fresh jalapeño chile pepper, seeded and finely chopped* • 1 15-ounce can pumpkin • 11⁄2 to 13⁄4 cups water • 1 teaspoon chili...
START TO FINISH: 20 minutes MAKES 4 servings 1 9-ounce package refrigerated cheese tortellini or ravioli 1 cup frozen peas 2 tablespoons all-purpose flour 1⁄8 teaspoon ground black pepper 1 cup half-and-half, light cream, or milk 1 14.5-ounce can diced tomatoes with...
PREP: 15 minutes BAKE: 45 minutes OVEN: 350°F MAKES 4 servings 3 eggs, lightly beaten 2 cups cream-style cottage cheese 1 10-ounce package frozen chopped spinach, thawed and well drained 1⁄3 cup crumbled feta cheese 1⁄4 cup butter, melted 3 tablespoons all-purpose...
PREP: 15 minutes BAKE: 45 minutes OVEN: 350°F MAKES 4 servings 1 16-ounce package frozen mixed vegetables (any combination), thawed 1 11-ounce can condensed cheddar cheese soup 1⁄2 teaspoon dried thyme, crushed 1 16-ounce package refrigerated mashed potatoes 1 cup...
START TO FINISH: 30 minutes MAKES 4 servings 4 medium green and/or red sweet peppers 2 tablespoons water 1 8.8-ounce pouch cooked Spanish-style rice 1 14.5-ounce can stewed tomatoes, undrained 4 slices Monterey Jack cheese with jalapeño peppers (4 ounces) 1 tablespoon...
START TO FINISH: 20 minutes MAKES 4 servings 1 tablespoon vegetable oil 1 16-ounce package frozen stir-fry vegetables (any combination) 1⁄3 cup stir-fry sauce (any flavor) 3 cups hot cooked rice 3⁄4 cup dry-roasted cashews 1 In a large skillet heat oil over...
PREP: 15 minutes CHILL: 4 hours COOK: 15 minutes MAKES 4 servings 1 14-ounce can vegetable broth 3⁄4 cup bulgur 3⁄4 cup chopped red sweet pepper (1 medium) 1⁄3 cup basil pesto 1⁄4 cup thinly sliced green onions (2) 2 tablespoons balsamic vinegar 2 cups cooked* or...
PREP: 20 minutes COOK: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) MAKES 8 servings 2 14.5-ounce cans no-salt-added diced tomatoes, undrained 1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup 2 cups sliced carrots (4 medium) 11⁄2 cups...
PREP: 15 minutes COOK: 12 to 14 hours (low) or 6 to 7 hours (high) MAKES 8 servings 1 26- to 28-ounce jar meatless tomato-base pasta sauce 1 14-ounce can vegetable broth 1⁄2 cup water 1 cup brown or yellow lentils, rinsed and drained 1 cup chopped carrots (2 medium) 1...
PREP: 20 minutes COOK: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) MAKES 6 to 8 servings 2 19-ounce cans cannellini beans (white kidney beans), rinsed and drained 1 14.5-ounce can Italian-style stewed tomatoes, undrained 11⁄2 cups chopped green and/or red sweet...
PREP: 15 minutes COOK: 6 to 8 hours (low) or 3 to 4 hours (high) MAKES 6 servings 2⁄3 cup wheat berries 1⁄2 cup regular barley 1⁄2 cup uncooked wild rice 2 14-ounce cans vegetable broth 2 cups frozen shelled sweet soybeans (edamame) or baby lima beans 3⁄4 cup chopped...
PREP: 40 minutes COOK: 4 hours (low) STAND: 15 minutes MAKES 6 servings 1⁄2 cup wheat berries 11⁄2 cups water Nonstick cooking spray 11⁄4 pounds fresh mushrooms (cremini, button, and/or shiitake), sliced 3 14-ounce cans vegetable broth 12⁄3 cups uncooked converted...