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Fill up with a hearty helping of Autumn beef and cider stew

Thinking ahead to your next few meals? Here are some main dishes and sides to try.

Autumn beef and cider stew. Cattlemen’s Beef Board

Autumn beef and cider stew

Makes 6 servings

Preparation time: 15 minutes

Cooking time: about 2 hours

INGREDIENTS

2 slices bacon, cut into 1/2-inch pieces

2 pounds beef stew meat, cut into 1-inch pieces

1 teaspoon coarse salt

1/2 teaspoon pepper

1 (10 1/2-ounce) can condensed French onion soup

1 cup apple cider

1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)

1/3 cup unsweetened dried cranberries

In a stockpot on medium, cook bacon until crisp; remove with a slotted spoon to paper towel-lined plate. Brown 1/2 stew meat in bacon drippings on medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper. Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours. Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.

Per serving: 367 calories, 32 grams protein, 15 grams fat (37% calories from fat), 5.6 grams saturated fat, 25 grams carbohydrate, 102 milligrams cholesterol, 745 milligrams sodium, 4 grams fiber.

Carb choices: 1.5.

New Mexico-style chili-chicken casserole

Makes 8 servings

Preparation time: 20 minutes

Cooking time: 45 to 60 minutes

INGREDIENTS

1 cup chopped onion

1 (14-ounce) can unsalted chicken broth

2 (4-ounce) cans chopped green chilies, drained

1 cup reduced-fat sour cream

3/4 teaspoon coarse salt

1/2 teaspoon cumin

1/2 teaspoon freshly ground black pepper

2 (10 1/2-ounce) cans condensed reduced-sodium, reduced-fat cream of chicken soup

1 clove garlic, minced

18 (6-inch) corn tortillas

1 pound cooked chicken breast, shredded

2 cups finely shredded 50% reduced-fat cheddar cheese (8 ounces)

Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Microwave onion 3 1/2 minutes on high (100% power); drain. In a large bowl, combine cooked onion, broth, chilies, sour cream, salt, cumin, pepper, soup and garlic; mix well. Spread 1 cup soup mixture in dish. Arrange 6 tortillas over soup mixture (tearing to fit dish) and top with 1/3 of chicken and 1/2 cup cheese. Repeat layers twice, ending with the cheese. Spread remaining soup mixture over cheese. Bake 45 to 60 minutes or until bubbly.

Per serving: 376 calories, 34 grams protein, 14 grams fat (33% calories from fat), 7 grams saturated fat, 28 grams carbohydrate, 93 milligrams cholesterol, 851 milligrams sodium, 3 grams fiber.

Carb choices: 2.

Honey-rum peach galette

Makes 10 servings

Preparation time: 10 minutes

Cooking time: about 30 minutes

INGREDIENTS

1 refrigerated piecrust (from 15-ounce package)

2 to 4 tablespoons sugar (according to sweetness of peaches)

1/2 teaspoon nutmeg

2 cups sliced peaches

1 1/2 tablespoons honey

1/2 teaspoon rum extract

Heat oven to 425 degrees. Place room-temperature piecrust on a lightly floured surface; roll into a 12-inch circle and place on a 12-inch pizza pan. Combine sugar and nutmeg. Sprinkle 1 tablespoon sugar mixture over dough. Arrange peaches in a single layer on top of dough starting 1 inch from edge, working from outside edge to center. Sprinkle peaches with remaining sugar mixture. Fold edges of dough over peaches and crimp to fit; coat dough with cooking spray. Bake 30 minutes. Combine honey with rum extract and microwave on high 20 to 40 seconds. Brush mixture over warm tart.

Per serving: 119 calories, 1 gram protein, 6 grams fat (40% calories from fat), 2.4 grams saturated fat, 18 grams carbohydrate, 2 milligrams cholesterol, 110 milligrams sodium, 1 gram fiber.

Carb choices: 1.

Turkey Philly sandwiches

Heat oven to 375 degrees. In a large nonstick skillet, melt 2 teaspoons butter on medium and cook 1 cup chopped onion and green bell pepper mix (frozen or refrigerated) for 5 minutes or until softened; drain. Divide vegetable mixture and 12 ounces deli sliced turkey breast evenly among bottom halves of 4 split sandwich rolls; top each with 1 slice mozzarella cheese and the other halves of rolls. Place on baking sheet and bake 5 minutes or until cheese melts.

Red-pepper spinach lasagna

Coat a 4-quart or larger slow cooker with cooking spray. Spread 3/4 cup (from 26- to 28-ounce jar) tomato pasta sauce in cooker. In a large bowl, mix 2 chopped medium red bell peppers, 1 chopped small onion and 2 (9-ounce) boxes frozen chopped spinach (thawed and squeezed dry); stir in remaining pasta sauce and 1 (8-ounce) can no-salt-added tomato sauce. Layer 3 (of 9 total) (broken to fit) uncooked lasagna noodles in slow cooker. Top with 1/3 (of 16-ounce) jar Alfredo sauce over noodles, spreading to cover. Top with 5 (of 15 total) provolone cheese slices, overlapping if necessary. Top with 1/3 of vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle 1/4 cup parmesan cheese on top. Cover; cook on low 5 to 6 hours.

Grilled salmon with dill sauce

Mix 1/2 cup reduced-fat sour cream, 2 tablespoons fresh lemon juice, 2 tablespoons chopped fresh dill and 1 tablespoon capers. Serve with fettuccine tossed with pesto, steamed fresh broccoli and a baguette.