Easy Family Meals

WAGON WHEEL BEEF SOUP

• Cooking spray

• 3/4 pound ground round

• 1 cup chopped onion (about 1 medium)

• 3 cups low-fat spaghetti sauce

• 1/2 teaspoon ground oregano

• 2 (14-ounce) cans less-sodium beef broth

• 1 (15-ounce) can no-salt-added kidney beans, undrained

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and onion; cook over medium heat until meat is browned, stirring until it crumbles. Drain.

Return meat mixture to pan; add cooked pasta and remaining ingredients. Cook 10 minutes or until thoroughly heated.

EASY MEATLESS MANICOTTI

• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

• 1 (16-ounce) carton fat-free cottage cheese

• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

• 1/4 cup (1 ounce) grated fresh Parmesan cheese

• 1 1/2 teaspoons dried oregano

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 (8-ounce) package manicotti (14 shells)

• 1 (26-ounce) jar fat-free tomato-basil pasta sauce

• Cooking spray

• 1 cup water

Preparation

Preheat oven to 375°.

Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

MINI CHICKEN POT PIES

• 1 sheet frozen puff pastry dough, thawed

• 2 teaspoons unsalted butter

• 2 teaspoons olive oil

• 3 tablespoons all-purpose flour

• 2 cups 2% reduced-fat milk

• 2 tablespoons lemon juice

• 2 cups shredded leftover chicken

• 2 cups leftover roasted root vegetables, coarsely chopped

• 1/4 cup coarsely chopped fresh basil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 4 fresh sage leaves

• 1 large egg white, beaten

Preparation

1. Preheat oven to 425°. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.

2. Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.

3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot.