A savory, hearty stew is a satisfying and healthy winter meal that can be made without too much fuss and will tempt everyone’s palate.
Dredge ribs in flour to coat; reserve leftover flour.
Heat oil in 8-quart Dutch oven on moderate heat. Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
Return ribs to the pan. Add onion, garlic, salt, pepper and bouillon and bring to a boil.
Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
Remove ribs with slotted spoon and cover with foil to keep warm.
Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender. Add ribs and tomatoes with liquid, and heat through.
Use slotted spoon to remove meat and vegetables to large serving platter.
Remove gravy to serving container and serve with ribs. Yield: 6 servings.
Healthy Potato Lasagna
2 links Italian turkey sausage (3 1/2 ounces each)
1 1/2 cups chopped onion
1 cup low-fat ricotta cheese
1 teaspoon dried basil or Italian seasoning
1/2 teaspoon garlic powder
1 egg white
2 cups marinara sauce, divided
1 1/4 pounds yukon gold potatoes, peeled and thinly sliced, divided
1 cup part-skim shredded mozzarella cheese, divided
Remove sausage from casing and crumble into medium skillet with onion.
Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
Stir together ricotta, basil, garlic powder and egg white in small bowl.
Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
Top with last layer of potatoes, remaining sauce and mozzarella. Cover with plastic wrap and make small slit to vent.
Microwave on high for 30 minutes or until potatoes are tender.
Yield: 4 servings.
Turkey Green Bean Chili with Cheesy Corn Fritters
1 pound ground turkey breast
1 cup chopped onion
1 cup chopped red bell pepper
2 cloves garlic, minced
2 (14.5-ounce each) cans chili style diced tomatoes, undrained
1 cup water
1/2 teaspoon ground cumin
1 (14.5-ounce) can cut green beans, drained
1 (8.5 oz.) package corn muffin mix
1 large egg, beaten
2/3 cup milk
1 cup whole kernel corn, canned or frozen
1/3 cup shredded pepper jack cheese
2 tablespoon vegetable oil
Cook turkey, onion, bell pepper and garlic over medium heat in a large pot for 8 to 10 minutes or until meat is brown and vegetables are tender; drain.
Stir in tomatoes, water and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally. Stir in green beans. Serve with cheesy corn fritters.
For cheesy corn fritters, combine muffin mix, egg, milk, corn and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons of batter into hot skillet. Cook 4 minutes or until golden brown, turning once. Keep cooked fritters warm in a 200 F oven while cooking the remaining fritters.