Easy Broccoli-Cheese Soup

Prep time: 25 minutes

• 2 tablespoons margarine or butter
• 1/2 cup shredded carrot
• 1/2 cup chopped onion
• 2 tablespoons All Purpose Flour
• 1 (15-oz.) jar Cheese'n Salsa Dip
• 1 (14 1/2-oz.) can ready-to-serve chicken broth
• 1 (9-oz.)pkg. Frozen Cut Broccoli, thawed, larger pieces cut in half
• 1 cup milk

1. Melt margarine in large saucepan over medium heat. Add carrot and onion; cook until tender, stirring occasionally. Sprinkle flour over vegetables; stir to blend.

2. Add all remaining ingredients; blend well. Cook over medium heat until thoroughly heated, stirring constantly.

4 (1 1/2 cup) servings

Turkey-Barley-Tomato Soup

Prep time: 20 minutes (ready in 1 hour)

• 1 lb. lean ground turkey or ground beef
• 3/4 cup fresh baby carrots, cut in half lengthwise
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 1 garlic clove, minced
• 1 (1 1/4-oz.) pkg. Taco Seasoning Mix
• 3 1/2 cups water
• 1 (28-oz.) can Peeled Tomatoes Italian Style, undrained, cut up
• 3/4 cup uncooked quick-cooking barley
• 1/2 teaspoon chopped fresh oregano

1. Spray Dutch oven with nonstick cooking spray. Add ground turkey, carrots, onion, celery, garlic and 1 tablespoon of the taco seasoning mix; cook over medium heat for 10 to 12 minutes or until turkey is no longer pink and vegeatables are tender, stirring frequently.

2. Stir in water, tomatoes and remaining toco seasoning mix. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.

3. Add barley; simmer an additional 15 minutes or until barley is tender. Stir in oregano.

6 (1 1/2 cup) servings

Easy Cajun Chili

Prep time: 20 minutes (ready in 50 minutes)

• 6 oz. spicy Italian sausage links, cut into 1/2-inch slices
• 4 boneless skinless chicken thighs, cubed
• 1/2 cup green bell pepper strips
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 (15-oz.) can Spicy Chili Beans, undrained
• 1 (14.5-oz.) can diced tomatoes, undrained
• 1 teaspoon chili powder
• 1/4 teaspoon ground red pepper (cayenne)

1. In Dutch oven, combine sausage, chicken, bell pepper, onion and garlic; cook over medium heat until sausage is browned and chicken is no longer pink. Drain.

2. Add all reamining ingredients; mix well. Cover; cook an additional 30 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally.

3 (1 1/2-cup) servings

Texas Slow-Cooked Two-Meat Chili

Prep time: 20 minutes (ready in 7 hours 20 minutes)

• 1 lb. boneless beef chuck steak, cut into 1-inch pieces
• 1 lb. pork tenderloin, cut into 1-inch pieces
• 1/4 cup All Purpose Flour
• 1 tablespoon oil
• 2 (10-oz.) cans Tomatoes and Green Chilies, undrained
• 1 (15.5-oz.) can Pinto Beans, undrained
• 1 (12-oz.) can beer
• 1/2 cup chopped red onion
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. In large bowl, combine beef, pork and flour; toss to coat evenly. Heat oil in large skillet over medium-high heat until hot. Add beef and pork; cook and stir until no longer pink.

2. In 3 1/2 to 4 quart slow cooker, combine browned beef and pork and all remaining ingredients; mix well.

3. Cover; cook on low setting for 7 to 9 hours or until beef and pork are fork-tender.

6 (1 1/2-cup) servings