Oct 1, 2009
2 Packages Tyson Beef Tips in Gravy
2 Cans vegetable and potato soup
2 Tablespoons rosemary
4 Large size rolls, hard and crusty
Preheat oven to 325°F.
Remove clear wrap and sleeve for Tyson Beef Tips in Gravy from trays; empty contents of the bags into a conventional oven safe container.
Open cans of vegetable and potato soup, strain juices from cans and empty vegetables and potatoes into same oven safe container.
Mix Tyson Beef Tips in Gravy and thick vegetable soup together.
Sprinkle rosemary over stew mixture.
Heat 20 minutes or until contents are hot and steaming.
Using a sharp knife, cut in a circular motion around the top of crusty rolls, removing the top. Pull bread center out to form a bowl for the stew. Place pulled bread pieces to the side.
Spoon steaming hot stew into the bread bowls.
Serving Suggestion: Use top and pulled bread pieces to dip into stew.
Note: To add a little spice, sprinkle a few flakes of chili pepper. That will bring some kick to your dish!
1 Tbsp. olive oil
1/4 Cup each pre-chopped onion, celery and bell pepper
1 Cup shredded carrots
1 Cup fresh small broccoli or cauliflower flowerets
1 Cup sliced fresh mushrooms
4 Cups low-sodium chicken broth
1/2 Tsp. dried basil leaves
1/4 Tsp. each minced garlic and ground black pepper
1 Low-salt vegetable bouillon cube, broken
1 Cup baby spinach leaves
Heat oil in Dutch oven over medium heat. Add onion, celery and bell pepper; cook and stir 2 minutes. Add carrots, broccoli and mushrooms. Cook and stir 5 minutes.
Stir in 1 1/2 cups water, chicken broth, basil, garlic, black pepper and bouillon cube. Bring to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Stir in spinach to wilt. Serve immediately.
2 7.5-ounce packages Tyson® Grilled Chicken Breast Strips
8 Ounces uncooked linguine pasta
1 Tablespoon olive oil
1/2 Cup chopped roasted bottled red peppers
2 Cloves garlic, minced
1/3 Cup jarred sun-dried tomatoes marinated in olive oil
1/4 Teaspoon crushed red pepper flakes
3 Tablespoons thinly sliced fresh basil
2 Medium green onions, thinly sliced
2 Tablespoons shredded Parmesan cheese
Prepare linguine in large nonstick pan according to package directions: drain and set aside.
Meanwhile, heat olive oil in large skillet over medium heat. Add chicken and garlic: cook and stir 2 minutes longer. Stir in 3 tablespoons water or chicken broth.
Place chicken, hot pasta, and remaining ingredients, except for Parmesan cheese, in large pan used to cook pasta. Over low heat, toss to mix. Add Parmesan cheese; toss to mix.
Serving Suggestion: Serve immediately.
4 Cups (32 fl. oz.) reduced-sodium chicken or vegetable broth
1 Container (15 oz.) Buitoni® Refrigerated Marinara Sauce
1 Cup white wine
1/4 Tsp. ground cayenne pepper
1 Pkg. (9 oz.) Buitoni® Refrigerated Three Cheese Tortellini
1/2 Lb. (51/60 count) small cooked shrimp
1 Cup loose-pack frozen petite peas, thawed
Combine broth, sauce, wine, and pepper in large saucepan. Bring to a boil over medium-high heat.
Add pasta; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender.
Add shrimp and peas; cook for an additional 1 minute. Serve immediately.
4 Tyson® Cornish Game Hens without Giblets, thawed
4 Teaspoons Greek seasoning
2 Teaspoons grated lemon peel
1-1/4 Teaspoons salt
1/2 Teaspoon pepper
1/4 Cup lemon juice
2 Tablespoons olive oil
Preheat grill to medium-high. Combine Greek seasoning, lemon peel, 1/2 teaspoon, salt and pepper in a small bowl.
Wash hands. Cut each hen down the backbone and spread flat on cutting board. Slip your hand between the meat and skin on breast and thigh sections to loosen. Spread 1/4 of seasoning mixture evenly under the skin of each hen. Sprinkle hens with 1/4 teaspoon salt. Wash hands.
Place hens on grill, skin side down. Cover and grill 25 minutes. Turn hens using tongs; cover and grill 25 minutes longer or until done (internal temp 180°F).
Meanwhile, combine lemon juice, olive oil and remaining 1/2 teaspoon salt in a small bowl.
Place hens on serving platter and drizzle with lemon-oil mixture. Serve with couscous and a Greek salad. Refrigerate leftovers.
2 Tbsp. olive oil
2 Lb. chicken legs and thighs
1 Jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
In 12-inch skillet heat oil over medium-high heat and brown chicken. Stir in pasta sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 45 minutes or until chicken is thoroughly cooked.