Seriously Simple Beef Stew
2 lb. Boneless beef chuck eye roast, cut in 1” cubes
2 cups water
¾ cup barbecue sauce
1 ½ lb. Baking potatoes cut in 1” cubes
6 carrots, peel & cut into 1” thick slices
1 onion, coarsely chopped
¼ cup A1 thick & hearty steak sauce
Bring meat, water and barbecue sauce to boil in dutch oven or deep large skillet; cover and simmer on medium-low heat for one hour. Add vegetables and stir; cook, covered, for one hour or until meat and vegetables are tender, stirring occasionally. Stir in steak sauce and cook 2 minutes.
Slow cooker alternative: place all ingredients except steak sauce in slow cooker, cover and cook on low 8 hours or high 4 hours. Stir in steak sauce, cook 2 minutes and serve.
Spinach & Chicken Enchilada Bake
Spinach & Chicken Enchilada Bake
1 ½ cups shredded cooked chicken
4 scallions, thinly sliced
1 small red bell pepper, sliced
1 ½ cups shredded cheese
10 oz. Pkg. Frozen chopped spinach, thawed and squeezed dry
10 oz. Can enchilada sauce
17 oz. Log prepared polenta
Preheat oven to 375. Combine chicken, half the scallions, all the bell pepper, cheese, and spinach; set aside. Spread a few tablespoons of the enchilada sauce on the bottom of a 1 ½ quart baking dish. Cut the polenta into thin rounds less than 1/4” thick. Place half the rounds on the bottom of the baking dish; top with half the chicken mixture. Top chicken mixture with remaining polenta, spread remaining chicken mixture on top of polenta. Pour remaining enchilada sauce over the entire dish. Bake until cooked through, about 45 minutes. Top with remaining scallions.
1 ½ cups shredded cooked chicken
4 scallions, thinly sliced
1 small red bell pepper, sliced
1 ½ cups shredded cheese
10 oz. Pkg. Frozen chopped spinach, thawed and squeezed dry
10 oz. Can enchilada sauce
17 oz. Log prepared polenta
Preheat oven to 375. Combine chicken, half the scallions, all the bell pepper, cheese, and spinach; set aside. Spread a few tablespoons of the enchilada sauce on the bottom of a 1 ½ quart baking dish. Cut the polenta into thin rounds less than 1/4” thick. Place half the rounds on the bottom of the baking dish; top with half the chicken mixture. Top chicken mixture with remaining polenta, spread remaining chicken mixture on top of polenta. Pour remaining enchilada sauce over the entire dish. Bake until cooked through, about 45 minutes. Top with remaining scallions.
Bold & Spicy Meatloaf
Bold & Spicy Meatloaf
1 lb. Ground beef
1 egg, beaten
½ cup Italian-style bread crumb s
½ cup chopped green peppers
6 tablespoons A1 Bold & Spicy steak sauce, divided
Preheat oven to 350. Mix all ingredients except5 2 tablespoons steak sauce. Press into an 8x4” loaf pan, drizzle remaining steak sauce over top. Bake 40-45 minutes. Let stand 10 minutes before slicing.
1 lb. Ground beef
1 egg, beaten
½ cup Italian-style bread crumb s
½ cup chopped green peppers
6 tablespoons A1 Bold & Spicy steak sauce, divided
Preheat oven to 350. Mix all ingredients except5 2 tablespoons steak sauce. Press into an 8x4” loaf pan, drizzle remaining steak sauce over top. Bake 40-45 minutes. Let stand 10 minutes before slicing.
Fiesta Sweet Potato Soup
Fiesta Sweet Potato Soup
9 oz. Pkg. Fully cooked spicy chicken sausage links, chopped
2 medium sweet potatoes, peeled and cubed
1 large onion, chopped
1 small green pepper, diced
2 tablespoons olive oil
2 teaspoons ground cumin
Two 14 ½ oz. Cans reduced sodium chicken broth
one 14 ½ oz. Can diced tomatoes with mild green chilis, undrained
15 oz. Can black beans, rinsed and drained
2 tablespoons minced fresh cilantro
sour cream & thinly sliced green onions
In large saucepan saute sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute loner. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until potatoes are tender. Stir in cilantro. Garnish with sour cream and green onions.
9 oz. Pkg. Fully cooked spicy chicken sausage links, chopped
2 medium sweet potatoes, peeled and cubed
1 large onion, chopped
1 small green pepper, diced
2 tablespoons olive oil
2 teaspoons ground cumin
Two 14 ½ oz. Cans reduced sodium chicken broth
one 14 ½ oz. Can diced tomatoes with mild green chilis, undrained
15 oz. Can black beans, rinsed and drained
2 tablespoons minced fresh cilantro
sour cream & thinly sliced green onions
In large saucepan saute sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute loner. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until potatoes are tender. Stir in cilantro. Garnish with sour cream and green onions.
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