Danita's Recipe Box

• 1 Reynolds® Slow Cooker Liner
• 6 cups cubed cooked chicken or turkey
• 2 cans (15.5 oz. each) navy beans, drained
• 1 cup chicken broth
• 1 large onion, chopped
• 1 large red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon each salt and cayenne pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE all ingredients in the slow cooker liner; stir gently to mix. Place lid on slow cooker.

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until hot and sauce thickens slightly.

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

• 1 package Simply Potatoes® Shredded Hash Browns
• 1 cup (4 ounces) Crystal Farms® Shredded Sharp Cheddar Cheese
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves
• 1/2 to 3/4 cup barbecue sauce

1. Heat oven to 400°F. Spray 13×9-inch glass baking dish with nonstick cooking spray. Place Simply Potatoes, cheese and onion in baking dish. Sprinkle with salt and pepper; drizzle with olive oil. Mix well. Spread Simply Potatoes into thin layer covering the bottom of the pan.

2. Arrange chicken breasts on top of Simply Potatoes. Pour desired amount of barbecue sauce over each breast. Bake, uncovered, 30 to 35 minutes or until chicken is no longer pink and potatoes are crisp and golden brown.

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves
• 4 tsp. Italian seasoned dry bread crumbs

Preheat oven to 425°.
Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
Bake until chicken is thoroughly cooked, about 20 minutes.

Taco Meat Mixture

• 1 pound ground beef
• 1 package taco seasoning

Batter

• Mazola Pure^TM Cooking Spray
• 1/2 cup masa corn flour OR corn meal
• 3/4 cup all-purpose flour
• 2 envelopes Fleischmann’s® RapidRise Yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup milk (very warm 120-130°F)
• 3 tablespoons corn oil
• 1 egg

Toppings

• 1 cup (8 oz) chunky salsa
• 1 cup (4 oz) shredded Mexican style cheese
• 1 cup corn chips, partially crushed

BROWN ground beef in a skillet and drain. Add taco seasoning and mix well.

MIX batter ingredients together in a pre-sprayed 8×8-inch baking dish.

TOP batter with taco meat mixture. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.

BAKE by placing in a COLD oven; set temperature to 350°F. Bake for 30 minutes, or until done.

• 2 tsp oil
• 1 lb chuck stew meat, cut into 1/2-inch chunks
• 2 medium carrots, shredded
• 2 tsp cumin
• 1 can (14.5 oz) chicken broth
• 1 can (28 oz) fire-roasted diced tomatoes
• 1 can (15 oz) red kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (11 oz) Mexican-style corn, drained

Heat oil in a large nonstick skillet over medium-high heat.  Add beef and sauté 4 minutes or until browned. Stir in carrots and cumin; cook 1 minute.

Add broth and tomatoes. Heat just to a boil, cover and reduce heat to medium-low.  Cook 1 hour, stirring occasionally, or until beef is tender. Stir in remaining ingredients and cook to heat through.

• 1 pound ground beef
• 1/4 cup Lea & Perrins® The Original Worcestershire Sauce
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

In medium bowl, combine all ingredients; shape into 4 patties. Grill or broil until done. Top off with your favorite garnish.

• 1/2 cup Worcestershire sauce
• 3 tbsp olive or vegetable oil
• 3 tbsp balsamic vinegar
• 1/4 tsp salt

Combine ingredients and refrigerate. In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak; turn to coat. Marinate in refrigerator for 30 minutes. Remove steak; discard marinade. Grill or broil to desired doneness, brushing frequently with extra Worcestershire sauce.

• 1/3 cup Lea & Perrins® The Original Worcestershire Sauce
• 2 pounds ground beef
• 2 eggs
• 1 cup plain dry breadcrumbs
• 1/3 cup onion, finely chopped
• 1/4 cup Heinz® Tomato Ketchup

1. Preheat oven to 350°F.
2. In a large bowl, combine all ingredients. In 13″x9″ baking or roasting pan, shape into a loaf. Sprinkle top with additional Lea & Perrins® Worcestershire Sauce.
3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup(Regular or Healthy Request®)
• 1/2 cup salsa
• 1/2 cup water
• 6 flour tortillas (6-inch), cut into 1-inch pieces
• 1/2 cup shredded Cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese.

How to Roast Pumpkin Seeds

1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)

2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

3. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

4. Let cool and store in an air-tight container.