Cheddar Melt Chili

Sorce	theoldeagle
Caloric	:1 Serving: Calories 440 (Calories from Fat 120 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 50 mg; Sodium 1260 mg; Total Carbohydrate 56 g (Dietary Fiber 8 g); Protein 11 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 8 %; Calcium
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:6 servings 1 pound lean ground beef 3 cups hot water 1 package Hamburger Helper® Cheddar cheese melt 1 cup Old El Paso® salsa (any variety) 1/2 cup milk 1/4 to 1/2 teaspoon chili powder 2 cans (15 ounces each) spicy chili beans in sauce, undrained 1/3 cup milk
Instructions	1. Cook beef in Dutch oven over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in hot water, uncooked Pasta, Sauce Mix, salsa, 1/2 cup milk, the chili powder and beans. Heat to boiling, stirring frequently. 3. Reduce heat; cover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender. Meanwhile, stir Topping mix and 1/3 cup milk in bowl 30 seconds; set aside. 4. Remove chili from heat; stir. Pour topping evenly over chili, or spoon over each serving. High Altitude (3500-6500 ft): Simmer 16 to 18 minutes.

Chili with Corn Dumplings

Sorce	voidunknown
Caloric	:1 Serving: Calories 490 (Calories from Fat 170); Total Fat 19g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 75mg; Sodium 970mg; Total Carbohydrate 54g (Dietary Fiber 5g, Sugars 12g); Protein 27g Percent Daily Value*: Vitamin A 20%; Vi
Ingridients	Prep Time:15 min Start to Finish:55 min Makes:6 servings 1 1/2 lbs lean ground beef 3/4 cup chopped onion 1 can (15.25 oz) Green Giant® whole kernel corn, undrained 1 can (16 oz) stewed tomatoes, undrained 1 can (8 oz) tomato sauce 2 tablespoons chili powder 1 teaspoon red pepper sauce 1 1/3 cups Original Bisquick® mix 2/3 cup cornmeal 2/3 cup milk 2 to 4 tablespoons chopped fresh cilantro or parsley, if desired
Instructions	1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes. 2. Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened. 3. Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry. High Altitude (3500-6500 ft) Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes. longer.

Chili con Carne

Sorce	shkirenko
Caloric	:1 Serving: Calories 390 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 70mg; Sodium 770mg; Total Carbohydrate 35g (Dietary Fiber 9g, Sugars 6g); Protein 31g Percent Daily Value*: Vitamin A 15%; Vitamin
Ingridients	Prep Time:25 min Start to Finish:1 hr 50 min Makes:4 servings (about 1 1/2 cups each) 1 pound lean ground beef 1 large onion, chopped (1 cup) 2 garlic cloves, crushed 1 tablespoon chili powder 1/2 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1 teaspoon baking cocoa 1/2 teaspoon red pepper sauce 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 1 can (19 oz) Progresso® red kidney beans, undrained
Instructions	1. Cook beef, onion and garlic in 3-quart saucepan over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. 2. Stir in remaining ingredients except beans. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. 3. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Slow Cooker Chili

Sorce	otester
Caloric	:1 Serving: Calories 200 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 30mg; Sodium 450mg; Total Carbohydrate 24g (Dietary Fiber 6g, Sugars 7g); Protein 20g Percent Daily Value*: Vitamin A 15%; Vitam
Ingridients	Prep Time:15 min Start to Finish:7 hr 30 min Makes:8 servings 1 pound beef boneless round steak, cut into 1/2-inch pieces 1 large onion, chopped (1 cup) 2 medium celery stalks, cut into 1/2-inch pieces 1 can (28 oz) Progresso® diced tomatoes, undrained 1 can (15 ounces) tomato sauce 3 teaspoons chili powder 2 teaspoons ground cumin 1/4 teaspoon dried oregano leaves 1/4 teaspoon ground cinnamon 1 medium bell pepper, cut into 1-inch pieces (1 cup) 1 can (19 oz) Progresso® red kidney beans, drained, rinsed Shredded Cheddar cheese, if desired
Instructions	1. Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker. 2. Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender. 3. Stir in bell pepper and beans. Uncover and cook on high heat setting about 15 minutes or until slightly thickened. Serve with cheese. 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.)

Peppercorn Beef Pitas

Sorce	kerbor
Caloric	:1 Serving: Calories 365 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 5 g); Cholesterol 55 mg; Sodium 480 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 20 g Percent Daily Value*: Vitamin A 44 %; Vitamin C 32 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:4 sandwiches 4 cups (from 10-ounce bag) romaine and leaf lettuce mix 1/2 pound cubed cooked roast beef (1 1/3 cups) 4 roma (plum) tomatoes, cut lengthwise in half, then sliced 1/2 cup peppercorn ranch dressing 2 pita breads (6 inches in diameter), cut in half to form pockets 1/4 cup sliced red onion, if desired
Instructions	1. Toss lettuce, beef, tomatoes and dressing. 2. Spoon mixture evenly into pita bread halves. Top with onion. Serve immediately or wrap each sandwich in plastic wrap. Refrigerate until serving or up to 1 hour.

Porcupine Meatballs

Sorce	Co-oprStreamofLife
Caloric	:1 Serving: Calories 70 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%;
Ingridients	Prep Time:15 min Start to Finish:1 hr 10 min Makes:30 meatballs 1 1/2 cups Multi-Bran Chex® cereal 1 lb lean (at least 80%) ground beef 2/3 cup uncooked parboiled (converted) rice 1/2 cup milk 1 package (1 oz) onion soup mix 1 egg 1 cup water 2 cans (11 1/2 oz each) tomato juice (3 cups)
Instructions	1. Heat oven to 425°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole. 2. Pour water and tomato juice over meatballs; stir gently. 3. Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear. High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 15 minutes.

Grilled Caesar Beef Appetizer Kabobs

Sorce	madrenalin
Caloric	:1 Serving: Calories 35 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 8%
Ingridients	Prep Time:20 min Start to Finish:1 hr 30 min Makes:30 kabobs 1 pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces 1 medium yellow or green bell pepper, cut into 1-inch pieces 1 cup 1-inch pieces pattypan or yellow summer squash 1 1/2 cups whole mushrooms 1 1/2 cups cherry tomatoes 1/2 cup Caesar dressing 1/4 teaspoon coarsely ground pepper 30 wooden skewers (6 to 8 inches) Romaine leaves Additional Caesar dressing, if desired Chopped fresh chives, if desired
Instructions	1. In large resealablefood-storage plastic bag, place beef, bell pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the ground pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at least 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hour to prevent burning. 2. Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer. 3. Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef doneness, turning frequently. 4. Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.

Slow Cooker Pizza Fondue

Sorce	sonoftill
Caloric	:1 Serving: Calories 70 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitam
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:48 servings (2 tablespoons fondue each) 1 loaf (16 oz) American cheese, cut into cubes 2 cups shredded mozzarella cheese (8 oz) 1 jar (28 oz) tomato pasta sauce 1/2 cup dry red wine or beef broth 1 loaf Italian bread, cut into 1-inch cubes, if desired
Instructions	1. Spray inside of 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix cheeses, pasta sauce and wine. 2. Cover; cook on High heat setting 45 to 60 minutes. 3. Stir until cheese is smooth. With rubber spatula, scrape down side of slow cooker to help prevent edge of fondue from scorching. Reduce heat setting to Low. Serve fondue with bread cubes and wooden picks or fondue forks for dipping. Fondue will hold up to 4 hours.

Make-Ahead Italian Meatballs

Sorce	blankfull
Caloric	:1 Serving: Calories 65 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 270 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:30 appetizer meatballs 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/3 cup Progresso® dry bread crumbs (any flavor) 1/4 cup milk 1 egg 1 teaspoon salt 1/8 teaspoon pepper 1 cup chili sauce 1/2 cup cold water 1 jar (12 ounces) tomato pasta sauce (any variety) 1 teaspoon yellow mustard
Instructions	1. Heat oven to 400ºF. 2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches. 3. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.) 4. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months. 5. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Apricot Sweet-and-Sour Meatballs

Sorce	Lori Masamune
Caloric	:1 Serving: Calories 60 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 55 mg; Total Carbohydrate 4 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 0%; Iron
Ingridients	Prep Time:20 min Start to Finish:1 days 21 hr Makes:40 appetizers 1 1/2 lb lean (at least 80%) ground beef 1/4 cup Progresso® plain bread crumbs 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1 egg, slightly beaten 1/2 cup apricot preserves 1/4 cup hoisin sauce 1/4 cup rice vinegar 1/8 teaspoon ground red pepper (cayenne) 1 medium red or green bell pepper, cut into 1-inch pieces
Instructions	1. Heat oven to 375ºF. Spray 15 x10-inch pan with sides with cooking spray. 2. Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear; drain. 3. In 2-quart saucepan, mix preserves, hoisin sauce, vinegar and red pepper. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks.