Slow Cooker Cuban Black Beans and Rice

Sorce	skins
Caloric	:1 Serving: Calories 385 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 500 mg; Total Carbohydrate 77 g (Dietary Fiber 14 g); Protein 19 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 32 %; Calcium 1
Ingridients	Prep Time:20 min Start to Finish:8 hr 20 min Makes:6 servings 1 pound dried black beans (2 cups), sorted and rinsed 1 large onion, chopped (1 cup) 1 large bell pepper, chopped (1 1/2 cups) 5 garlic cloves, finely chopped 2 dried bay leaves 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 5 cups water 2 tablespoons olive or vegetable oil 4 teaspoons ground cumin 2 teaspoons finely chopped jalapeño chilies 1 teaspoon salt 3 cups hot cooked rice
Instructions	1. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves. 3. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)

Moroccan Chicken with Olives

Sorce	hanhui
Caloric	:1 Serving: Calories 280 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 4 g); Cholesterol 85 mg; Sodium 600 mg; Total Carbohydrate 9 g (Dietary Fiber 1 g); Protein 28 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 8 %; Calcium
Ingridients	Prep Time:25 min Start to Finish:1 hr 25 min Makes:6 servings 1/4 cup chopped fresh cilantro 1 tablespoon paprika 2 teaspoons ground cumin 1/2 teaspoon salt 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger 2 garlic cloves, finely chopped 1 cut-up whole chicken (3 to 3 1/2 pounds) 1/3 cup Gold Medal® all-purpose flour 1/2 cup water 1/4 cup lemon juice 1 teaspoon chicken bouillon granules 1/2 cup Kalamata or Greek olives 1 medium lemon, sliced Hot cooked couscous or rice, if desired
Instructions	1. Heat oven to 350°F. 2. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken. 3. Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices. 4. Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with couscous.

Red Beans and Rice

Sorce	mcrute
Caloric	:1 Serving: Calories 475 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 1440 mg; Total Carbohydrate 104 g (Dietary Fiber 18 g); Protein 25 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 46 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:2 servings 1 teaspoon vegetable oil 1 small onion, chopped (1/4 cup) 1 small green bell pepper, chopped (1/2 cup) 1 garlic clove, finely chopped 2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed 1/2 package (10-ounce size) frozen cut okra, thawed and drained 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves 1/2 teaspoon red pepper sauce 1/4 teaspoon salt 2 cups hot cooked rice 1 small tomato, seeded and chopped (1/2 cup)
Instructions	1. Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender. 2. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot. 3. Serve with rice. Top with tomato.

Sweet-and-Sour Beef with Cabbage

Sorce	Sango
Caloric	:1 Serving: Calories 265 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 4 g); Cholesterol 65 mg; Sodium 190 mg; Total Carbohydrate 12 g (Dietary Fiber 2 g); Protein 25 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 18 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:4 servings 2 tablespoons vegetable oil 1 pound cut-up beef for stir-fry 3 cups cut-up cabbage or coleslaw mix 1/2 cup sweet-and-sour sauce Hot cooked couscous, rice or noodles, if desired
Instructions	1. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side. 2. Add beef; stir-fry 2 minutes or until brown. Remove from skillet. 3. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add cabbage; stir-fry about 3 minutes or until crisp-tender. Add beef and sweet-and-sour sauce; cook and stir about 2 minutes or until hot. Serve with couscous.

Lamb Shish Kabobs

Sorce	shelly
Caloric	:1 Serving: Calories 545 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 6 g); Cholesterol 120 mg; Sodium 380 mg; Total Carbohydrate 47 g (Dietary Fiber 3 g); Protein 40 g Percent Daily Value*: Vitamin A 70 %; Vitamin C 98 %; Calci
Ingridients	Prep Time:15 min Start to Finish:8 hr 25 min Makes:2 servings 3/4 pound boneless lamb, but into 1-inch pieces 1/4 cup Caesar or French dressing 8 frozen small whole onions, from 1-pound bag, thawed and drained 8 pineapple chunks, about 1 inch 1/2 medium green bell pepper, cut into 1-inch pieces 1/2 medium red bell pepper, cut into 1-inch pieces 1 1/2 cups hot cooked rice 1 tablespoon chopped fresh parsley, if desired
Instructions	1. Place lamb in shallow glass or plastic dish; pour dressing over lamb. Cover and refrigerate at least 8 hours but no longer than 24 hours. 2. Remove lamb from marinade; reserve marinade. Thread lamb, onions, pineapple and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece. 3. Set oven control to broil. Place skewers on rack in broiler pan. Brush with half of the reserved marinade. Broil with tops 4 to 5 inches from heat about 6 minutes or until lamb is brown. Turn kabobs; brush with remaining marinade. Broil about 5 minutes longer or until lamb is tender. Serve kabobs on rice; sprinkle with parsley.

Spicy Lamb Couscous

Sorce	Helvin
Caloric	:1 Serving: Calories 275 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 80 mg; Sodium 460 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 28 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium 2
Ingridients	Prep Time:15 min Start to Finish:4 hr 30 min Makes:6 servings 1 1/2 pounds lamb leg 1 medium onion, chopped (1/2 cup) 1/4 cup chopped fresh parsley 2 tablespoons lemon juice 1 teaspoon ground cinnamon 2 teaspoons honey 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) 2 garlic cloves, finely chopped 3 cups hot cooked couscous Red pepper sauce, if desired 1/4 cup chopped fresh mint leaves
Instructions	1. Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours. 2. Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center. 3. Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.

Vegetable Couscous

Sorce	maril
Caloric	:1 Serving: Calories 330 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 520 mg; Total Carbohydrate 67 g (Dietary Fiber 10 g); Protein 14 g Percent Daily Value*: Vitamin A 84 %; Vitamin C 8 %; Calcium 6
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:6 servings 1 tablespoon olive or vegetable oil 1 medium onion, sliced 2 garlic cloves, finely chopped 4 medium carrots, sliced (2 cups) 2 medium zucchini, sliced (4 cups) 1 can (15 oz) Progresso® chick peas (garbanzo beans), undrained 1 teaspoon ground coriander 1 teaspoon vegetable or chicken bouillon granules 1/2 teaspoon salt 1/4 teaspoon ground turmeric 1/8 teaspoon ground red pepper (cayenne) 6 cups hot cooked couscous
Instructions	1. Heat oil in 3-quart saucepan over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender. 2. Stir in remaining ingredients except couscous. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until vegetables are crisp-tender. Serve over couscous.

Savory Curried Pork

Sorce	richardflair
Caloric	:1 Serving: Calories 415 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 230 mg; Total Carbohydrate 10 g (Dietary Fiber 2 g); Protein 35 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 14 %; Calci
Ingridients	Prep Time:30 min Start to Finish:2 hr 30 min Makes:4 servings 2 pounds pork boneless shoulder 1 large onion, finely chopped (1 cup) 5 garlic cloves, finely chopped 1 tablespoon finely chopped gingerroot 1 teaspoon ground turmeric 1/2 teaspoon crushed red pepper 2 tablespoons vegetable oil 1 teaspoon sesame oil 2 cups Progresso® diced tomatoes (from 28-oz can), drained 1 stalk lemon grass, finely chopped 1 tablespoon fish sauce Hot cooked rice, if desired Chopped fresh cilantro, if desired
Instructions	1. Remove fat from pork. Cut pork into 2-inch cubes. 2. Place onion, garlic, gingerroot, turmeric and red pepper in blender. Cover and blend on medium-high speed about 1 minute, stopping blender frequently to scrape sides, until smooth. 3. Heat oils in 4-quart Dutch oven over medium heat. Gradually and carefully pour blended mixture into oil (oil will spatter). Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. 4. Stir in pork, tomatoes, lemon grass and fish sauce. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours stirring occasionally until pork is tender. Serve over rice. Garnish with cilantro.

Fajita Pizza

Sorce	eRRaTiK
Caloric	:1 Serving: Calories 290 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 690 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 19 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:35 min Makes:6 servings 2 tablespoons vegetable oil 1/2 pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips 1/2 medium bell pepper, cut into thin strips 1 small onion 1/2 cup Old El Paso® Thick 'n Chunky salsa 1 1/2 cups Original Bisquick® mix 1/3 cup very hot water 1 1/2 cups shredded mozzarella cheese (6 ounces)
Instructions	1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. 2. Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside. 3. Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese. 4. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly. High Altitude (3500-6500 ft) Bake about 15 minutes.

Spicy Garlic Shrimp

Sorce	Raiser
Caloric	:1 Serving: Calories 100 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 105 mg; Sodium 130 mg; Total Carbohydrate 3 g (Dietary Fiber 1 g); Protein 12 g Percent Daily Value*: Vitamin A 70 %; Vitamin C 2 %; Calcium 2
Ingridients	Prep Time:15 min Start to Finish:20 min Makes:8 servings 1/4 cup vegetable oil 6 large garlic cloves, finely chopped 2 pounds uncooked medium shrimp, peeled and deveined 2 large carrots, cut into julienne strips (2 cups) 1/2 teaspoon crushed red pepper (flakes), if desired 1/4 cup chopped fresh cilantro Hot cooked rice, if desired
Instructions	1. Heat large skillet or wok over medium-high heat. Add oil; rotate skillet to coat side. 2. Add garlic; stir-fry 1 minute. Add shrimp; stir-fry 1 minute. Add carrots and red pepper flakes; stir-fry about 3 minutes or until shrimp are pink and firm and carrots are crisp-tender. Stir in cilantro. 3. Serve over rice.