Warm up with slow cooker stroganoff

Biscuit-topped Italian casserole

Servings: 12

Sausage mixture

1 1/2 pounds Italian sausage, casings removed

1 1/2 cups chopped green bell peppers

1 cup chopped onion

3 garlic cloves, chopped

2 cups peeled, cubed, butternut squash (1/2-inch cubes)

8 ounces fresh mushrooms, sliced

1 (24-ounce) jar chunky garden vegetable spaghetti sauce

Biscuits

2 cups self-rising flour

1 teaspoon dried Italian seasoning

2/3 cup milk or buttermilk

1/3 cup butter, melted

1 cup shredded Parmesan cheese or Italian-blend cheese

Heat oven to 400 degrees. Spray 9-by-13-by-2-inch baking dish or 2-quart casserole dish with no-stick cooking spray.

Cook sausage, bell peppers, onion and garlic in a large skillet over medium heat, stirring until sausage is browned and crumbly.

Drain. Add squash and cook 3 to 5 minutes. Add mushrooms and spaghetti sauce. Bring to a simmer and cook for 2 to 3 minutes, stirring frequently. Pour mixture into prepared baking dish.

Combine flour and Italian seasoning in large bowl. Add milk, butter and cheese. Stir until dough leaves sides of bowl. Drop 12 spoonfuls of dough around sides of dish over sausage mixture.

Place on baking pan. Bake 25 to 30 minutes or until sausage mixture is bubbly and biscuits are golden. Cool 10 minutes before serving.

Freezing tip: Bake and cool casserole. Cover dish tightly with plastic wrap and then with aluminum foil. Place in freezer, up to one month. Remove foil and plastic wrap. Reheat at 350 degrees for 35 to 40 minutes. Cool 10 minutes before serving.

Chicken artichoke casserole

Servings: 6

Cornbread

1 large egg

3/4 cup buttermilk

1/4 cup canola oil

1 cup self-rising white cornmeal mix

1/2 teaspoon dried or 1 tablespoon fresh thyme leaves

1 cup shredded Swiss cheese or Gruyere cheese

Chicken mixture

1 (10 3/4-ounce) can cream of chicken soup

1 cup chicken broth

1 cup sour cream

1 1/2 teaspoons garlic salt

1/2 teaspoon lemon pepper

4 or 5 cups chopped cooked chicken

2 (14 1/2-ounce) cans quartered artichoke hearts, drained

12 ounces fresh mushrooms, sliced

1/4 cup shredded Swiss or Gruyére cheese

8 slices bacon, cooked and crumbled

Heat oven to 400 degrees. Spray a 9-by-13-by-2-inch baking dish with nonstick cooking spray.

Beat egg in medium bowl. Stir in buttermilk and oil. Stir in cornmeal mix and thyme leaves until smooth. Stir in 1 cup cheese. Pour into prepared dish. Bake 15 minutes or until toothpick inserted in middle comes out clean. Place on cooling rack.

Combine soup, broth and sour cream in a large bowl. Stir in garlic salt and lemon pepper. Stir in chicken, artichokes and mushrooms until combined. Pour over cornbread. Top with cheese and bacon.

Bake for 15 to 20 minutes or until chicken mixture is bubbly. Cool 5 minutes before serving.

Freezing tip: Bake and cool casserole. Cover dish tightly with plastic wrap and then with aluminum foil. Place in freezer up to one month. Remove foil and plastic wrap. Reheat at 350 degrees, 35 to 40 minutes. Cool 10 minutes before serving.

Cowboy quesadillas

Total time: 10 minutes

Servings: 12

1/2 pound (8 ounces) Velveeta cheese, cut into 1/2-inch cubes

1 can (10 ounce) Ro-tel Diced Tomatoes and Green Chilies, drained

4 cups shredded cooked chicken

4 green onions, thinly sliced

6 (10-inch) flour tortillas

Combine Velveeta and Ro-tel in a 1 1/2-quart microwaveable bowl. Microwave on high 3
minutes or until cheese is completely melted and mixture is well blended, stirring after 2 minutes. Stir in chicken and onions.

Spray large nonstick skillet with cooking spray and heat on medium-high heat. Spoon about 2/3 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 minute on each side, or until golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.

Cut into wedges.

Salad with a twist

Panko bread crumbs (regular or Italian flavor)

Grated Parmesan cheese

Ranch dressing, for coating and drizzling

Olive oil

Lengthwise halved pieces of romaine lettuce

Freshly grated black pepper

On a large plate, toss together desired amount of panko crumbs and Parmesan, depending on how many romaine leaves you are making. Brush each long piece of romaine (cut side) with some ranch dressing. Firmly press on the crumb mixture the length of the lettuce piece. Heat some olive oil in a large skillet and place romaine leaf, coated side down, into skillet. Cook over medium-high heat until panko crumbs are crispy and leaves just start to soften. To serve, place lettuce, coated side up, on serving dish; drizzle with extra ranch dressing, if desired. Serve warm.

The combination of spicy meat and cool crisp vegetables is typical of Thai recipes. For a quick dinner with those tantalizing elements, wrap a peppery ginger and ground beef mixture with sliced cucumber in lettuce leaves.

Lettuce wraps

Total time: 26 minutes

Servings: 4

1 tablespoon vegetable oil

1 pound lean ground beef

1 small sweet red pepper, seeded and thinly sliced

3 scallions, trimmed and thinly sliced

2 tablespoons finely chopped fresh ginger

2 cloves garlic, finely chopped

1/2 teaspoon red pepper flakes

1 teaspoon sugar

3 tablespoons light soy sauce

1 teaspoon sesame oil

12 large Boston lettuce leaves, rinsed and patted dry

1 cucumber, peeled and thinly sliced

1 bunch each mint and cilantro, leaves picked, rinsed and dried

1 lime, cut into wedges

In a large skillet, heat oil over medium-high heat. Crumble in beef and cook for 5 to 6 minutes or until no longer pink.

Add sweet pepper, scallion, ginger, garlic, pepper flakes and sugar. Cook for 5 minutes, stirring occasionally. Turn off heat; stir in the soy sauce and sesame oil.

To serve, put lettuce, cucumber, mint and cilantro on a platter. Place 1/4 cup beef mixture in a piece of lettuce, top with some cucumber, mint and cilantro. Squeeze some lime on top and roll up.

Taco skillet pie

This caught my eye – and why not? Three of my favorite things: tacos, skillet, and pie. This beef and bean skillet casserole is topped with cornbread. An easy, fun family dinner.

Servings: 6

1 pound lean ground beef

1 can (19 ounces) black beans with liquid

1 can (14.5 ounces) petite-cut zesty jalapeño tomatoes

1 package (1.25 ounces) mild taco seasoning

1 pouch (6.5 ounces) cornbread mix

2 large eggs

1/3 cup low-fat milk

1 tablespoon vegetable oil

1/2 cup Mexican blend cheese mix

Heat oven to 425 degrees. In a large ovenproof skillet, cook beef over medium heat until browned. Drain fat if necessary. Stir in black beans, tomatoes, and taco seasoning. Bring mixture to a boil over high heat. Cook 1 minute.

Prepare cornbread according to package directions using eggs, milk, and oil in the amounts shown in the ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle top with cheese and continue baking 5 minutes or until cornbread is golden brown. Let cool 5 minutes before serving.

Tomato/broccoli calzones

Prep time: 40 minutes

Cook time: 50 minutes

Servings: 6

8 ounces ground beef or ground pork

1/2 cup chopped onion

1/4 cup chopped green sweet pepper

1 (14 1/2-ounce) can Italian-style stewed tomatoes, not drained

1/2 cup chopped fresh broccoli

1/2 teaspoon dried Italian seasoning, crushed

1/4 teaspoon pepper

2 (10-ounce) packages refrigerated pizza dough

1 cup shredded cheddar cheese

2 teaspoons milk

1/4 cup grated Parmesan cheese

Pizza sauce (optional)

For filling: In a medium skillet, cook beef or pork, onion, and green pepper, until meat is brown and onion and peppers are tender. Drain fat. Stir in tomatoes, broccoli, Italian seasoning, and pepper. Bring to boil. Reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated, stirring occasionally. Remove from heat.

Unroll one package pizza dough. On a lightly floured surface, roll dough into a 15-by-10-inch rectangle; cut into six 5-inch squares. Repeat with remaining package pizza dough.

Divide filling among the 12 squares; sprinkle with cheddar cheese. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well with a fork to seal.

Arrange calzones on a greased baking sheet. Prick tops with a fork. Brush tops with milk; sprinkle with Parmesan cheese. Bake at 425 degrees about 10 minutes or until golden brown. Serve with pizza sauce, if desired.

Peanut butter apple rings

This is one of the winners in the Jif Peanut Butter contest. Even the youngest child can make this one.

Prep time: 10 minutes

Servings: 2

1/3 cup Jif Peanut Butter

4 teaspoons honey

1/4 teaspoon ground cinnamon

1 large red Delicious apple, cored and cut crosswise into 6 rings

1/2 cup granola cereal with raisins

Stir peanut butter, honey and cinnamon together in a small bowl. Arrange apple rings on serving plates. Spread rings evenly with thin layer of peanut butter mixture.

Lightly press granola cereal into peanut butter mixture. Serve immediately.