Chicken Stew with Balsamic Roasted Vegetables

PREP 10 MIN COOK 45 MIN SERVES 6

4 cups unpeeled cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onions
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp minced garlic
1 1/2 tsp dried thyme, divided
1 1/2 tsp dried rosemary, divided
1 tsp dried tarrogon
1/2 tsp each salt and freshly ground black pepper
1 cup sliced green beans
1/2 cup dry white wine
2 lbs (907g) boneless skinless chicken breasts, cut into 1-inch cubes
3 cups reduced-sodium chicken broth
3 Tbsp all-purpose flour

1. Spray a large roasting pan with cooking spray. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425'F for 30 minutes. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes.

2. Meanwhile, pour wine into a large pot. Add remaining 1/2 tsp thyme and 1/2 tsp rosemary. Bring to a  boil. Add chicken pieces and reduce heat to medium-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.

3. Add roasted vegetables to chicken and wine. Stir in 2 1/2 cups broth. In a small bowl, whisk together flour with remaining 1/2 cup broth until lump-free. Add flour mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.

Very good and filling too!! Great cooler evening meal!

PER SERVING (SERVES 6): CAL 298, FAT 4.6g (SAT FAT 0.5g), PROT 31g, CARBS 30g, FIB 3.8g, CHOL 66mg, SOD 368mg

Slow-Cooked Beef Cubes in a mushroom & onions tomato sauce, served over pasta

PREP 10 MINS COOK 2 HOURS SERVES 6

1 1/2 lbs (680g) stewing beef
1 can (28 oz/796 ml) no-salt-added diced tomatoes, undrained
1 can (5.5 oz/156 ml) tomato paste
3 cups sliced mushrooms
1 cup chopped onions
2 Tbsp reduced-sodium soy sauce
2 Tbsp brown sugar
2 Tbsp white vinegar
2 tsp low-sodium beef bouillon powder
2 tsp minced garlic
1 tsp dry mustard
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
12 oz (340g) uncooked rigatoni (about 7 cups dry)

1. Trim all visible fat from beef. Cut into 1-inch cubes. Arrange beef in a small roaster or a large casserole dish with a lid.

2. Combine remaining ingredients, except rigatoni, in a large bowl. Mix well. Pour over beef.

3. Cover and bake at 350'F for 1 hour and 45 minutes to 2 hours, until beef is very tender. Stir once, halfway through cooking time. Taste and add a pinch of salt if needed.

4. During last 15 minutes of cooking time, prepare rigatoni according to package directions. Drain, Serve hot beef and sauce over rigatoni.

PER SERVING: 482 CAL, 7.2 G TOTAL FAT (2.4 G SAT FAT), 39 G PROT, 61 G CARB, 7 G FIB, 68 MG CHOL, 250 MG SOD

This was quite tasty and fairly easy to make. :)

STEWpendous Beef

PREP 15 MIN COOK 2 HRS SERVES 6

2 lbs (907g) stewing beef (cut into 1 to 1 1/2 inch cubes)
1/2 tsp seasoned salt
2 Tbsp olive oil
1 1/2 cups coarsely chopped onions
1 cup chopped celery
2 tsp minced garlic
2 tsp Herbes de Provence *
2 1/2 cups reduced-sodium beef broth
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
2 bay leaves
1 tsp granulated sugar
1 1/2 tsp EACH salt and freshly ground black pepper
1 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into 3/4--inch pieces
1 large carrot, chopped
1 small sweet potato, peeled, cut into 3/4-inch pieces
2 Tbsp cornstarch
3/4 cup frozen green peas
2 Tbsp minced fresh parsley

1. Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt.
Heat 1 Tbsp olive oil in a large pot (preferabley non-stick) over medium-high heat.
Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned.
Remove from pot and keep warm. Repeat with remaining 1 Tbsp olive oil and beef cubes.
Set browned beef aside.

2. Add onions, celery and garlic to same pot (you may add a bit more olive oil or 1/4 cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in Herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour and 15 minutes. (Make sure it's a low simmer and that mixture is not boiling or it will burn).

3. Stir in white potatoes and carrots. Cover and simmer for 25 more minutes. Stir in sweet potatoes and simmer for 20 to 25 more minutes, until vegetables are tender. Mix cornstarch with 2 Tbsp water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thinkened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes.

PER SERVING: 399 calories, 12.6 g total fat (3.9 sat fat), 39 g prot, 31 g carb, 4.4 fiber, 91 mg chol, 699 mg sod

* Herbes de Provence: It's a herb blend that you'll likely find right beside all the other dried herbs you buy at the grocery store. It's simply a combination of herbs commonly used in southern French cooking: basil, marjoram, rosemary, sage, thyme, savory and lavender.

Mmmmm...I messed up and bought red potatoes and yellow pototoes instead of sweet potatoes and yellow potatoes; but either way - it was all good!! Delicious meal for chilly day - warms you up quickly!