Back Of The Box - Main Dish Recipes

Salsa Fajita Beef

2 to 3 tablespoons vegetable oil
2 Old El Paso flour tortillas (8 inch; from 11.5-oz package), cut into 1/2-inch-wide strips
1 lb boneless lean beef sirloin steak, cut into bite-size strips
1 1/2 cups frozen bell pepper and onion stir-fry
1 1/2 cups Green Giant Valley Fresh Steamers Niblets frozen corn
1 1/2 cups Old El Paso Thick 'n Chunky salsa
1 tablespoon sugar

In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add a few tortilla strips at a time; cook 1 to 2 minutes, stirring occasionally, until crisp (if necessary, add additional tablespoon oil); drain tortilla strips on paper towels.

In same skillet, cook beef over medium-high heat 2 to 4 minutes, stirring occasionally, until browned. Stir in remaining ingredients. Reduce heat to medium; simmer 5 minutes or until vegetables are crisp-tender. Stir in tortilla strips. Makes 4 servings (1 1/3 cups each)

Home-Style Chicken Dinner

1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper, if desired
3/4 cup water
1 envelope (0.87 ounce) chicken gravy mix
1 bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
1 jar (4.5 ounces) Green Giant sliced mushrooms, drained
Chopped fresh chives or parsley, if desired

Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potatoes are hot.

Add chicken; cover and simmer about 2 minutes or until chicken is heated through. Serve vegetable and gravy mixture over chicken. Sprinkle with chives. Makes 4 servings

Stir-Fried Pork and Pasta

1 1/4 pounds pork boneless loin or leg
1 teaspoon cornstarch
1 teaspoon soy sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
2 large garlic cloves, finely chopped
1/4 teaspoon crushed red pepper
2 medium celery stalks, cut into 1/4-inch diagonal slices (1 cup)
1 small red or green bell pepper, cut into 1-inch pieces
2 cups bean sprouts (4 ounces)
4 ounces fresh mushrooms (1 1/4 cups)
2 cups cooked vermicelli, (4 ounces uncooked)
3 green onions, sliced
1 tablespoon soy sauce

Trim excess fat from pork. Cut pork into strips, 2x1x1/8 inch. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper. Cover and refrigerate 20 minutes.

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork, garlic and red pepper; stir-fry about 5 minutes or until pork is no longer pink. Add celery and bell pepper; stir-fry 2 minutes.

Add bean sprouts and mushrooms; stir-fry 2 minutes. Add vermicelli, green onions and 1 tablespoon soy sauce; toss about 2 minutes or until thoroughly mixed. Makes 6 servings (about 1 cup each)

Cannellini with Tomatoes and Sage

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen organic diced tomatoes, undrained
1 can (15 or 19 oz) Progresso cannellini beans beans, drained, rinsed
1 tablespoon finely chopped fresh sage leaves
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper

In 10-inch skillet, heat oil over medium heat. Cook garlic in oil 1 to 2 minutes, stirring constantly, until light golden brown. Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper. Makes 4 servings

Pork Chop Skillet Dinner

4 pork loin or rib chops, 1 inch thick (1 1/2 lb)
1/4 cup Progresso beef flavored broth or chicken broth (from 32-oz carton)
4 medium potatoes, cut into fourths
4 small carrots, cut into 1-inch pieces
4 medium onions, cut into fourths
3/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, if desired

Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.

Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley. Makes 4 servings

Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

Beef Tenderloin
1 beef tenderloin (about 2 1/2 lb)
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/2 cup crumbled Gorgonzola or Roquefort cheese
1/4 cup chopped fresh parsley
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse salt (kosher or sea salt) or regular salt

Merlot Sauce
1/2 cup currant jelly
1/2 cup Merlot, Zinfandel or nonalcoholic red wine
1/4 cup Progresso® beef flavored broth (from 32-oz carton)
1 tablespoon butter or margarine

Heat oven to 425°. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.

In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.

Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly.

Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes.

Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce. Makes 8 servings

Chicken Tenders Dinner

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (14.75 oz) Green Giant cream-style corn
1 bag (1 lb) frozen vegetable mixture with broccoli (or other combination)
1 can (2.8 oz) French-fried onions
3/4 cup Original Bisquick mix
1/2 teaspoon lemon-pepper seasoning
2 tablespoons water
1 package (about 1 1/4 lb) chicken breast tenders (not breaded)
2 tablespoons butter or margarine, melted

Heat oven to 400°. In ungreased 13x9-inch pan, mix soup, corn and vegetables. Bake 10 minutes. Crush 1/2 cup of the onions. In shallow dish, mix crushed onions, Bisquick mix and lemon-pepper seasoning. In another shallow dish, place water.

Dip chicken into water, then coat with Bisquick mixture. Place chicken on corn mixture. Drizzle melted butter over chicken. Bake 20 minutes. Sprinkle with remaining onions. Bake 10 to 15 minutes longer or until onions are golden and chicken is no longer pink in center. Maks 4 servings

Fettuccine with Fennel and Spicy Sausage

8 oz uncooked fettuccine
1/2 lb bulk spicy Italian pork sausage
2 tablespoons olive or vegetable oil
1 medium sweet onion, cut into thin wedges
1 medium fennel bulb, cut into thin wedges
1 medium yellow or red bell pepper, cut into thin strips
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen organic crushed tomatoes with basil, undrained
1/2 cup shredded fresh Parmesan cheese

Cook and drain pasta as directed on box. Return to saucepan; keep warm. Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.

In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.

Add tomatoes and cooked sausage to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot. Sprinkle individual servings with cheese. Makes 5 servings (2 cups each)

Linguine Pasta with Spicy Chicken Sauce

8 ounces uncooked linguine
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 teaspoons anchovy paste
1 red jalapeño chile, seeded and finely chopped
2 tablespoons chopped sun-dried tomatoes packed in oil
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 medium red or yellow bell peppers, cut into 1x1/4-inch strips
1/2 cup dry red wine or Progresso chicken broth (from 32-ounce carton)
1/2 cup freshly grated or shredded Parmesan cheese

Cook and drain linguine as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.

Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center. Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese. Makes 4 servings

Beef Rib Roast with Yorkshire Pudding

1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper

Yorkshire Pudding
Vegetable oil, if necessary
1 cup Gold Medal all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs

Heat oven to 350°. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)

For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°. Remove beef from pan onto carving board.

Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°. (Temperature will continue to rise about 10°, and beef will be easier to carve.)

For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°.

While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth.

Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef. Makes 8 servings

Pork Chops with Green Chile Corn

1 tablespoon vegetable oil
4 bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/2 teaspoon seasoned salt
1/2 cup chopped red onion
1 1/2 cups Green Giant Valley Fresh Steamers Niblets frozen corn
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme leaves
1 medium tomato, seeded, chopped (3/4 cup)

In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet.

Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated.

Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°. Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork. Makes 4 servings

Big-Batch Cheeseburger Bake

1 1/2 lb (at least 80%) ground beef
1 1/4 cups chopped onions (about 2 large)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 1/4 cups Green Giant Valley Fresh Steamers frozen mixed vegetables
1/2 cup milk
2 1/3 cups Original Bisquick mix
2/3 cup water
1 1/3 cups shredded Cheddar cheese (about 5 oz)

Heat oven to 375°. Generously spray bottom and sides of 15x10x1-inch pan with cooking spray. In 12-inch skillet, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in soup, vegetables and milk.

In large bowl, stir Bisquick mix and water until moistened. Spread evenly in pan. Spread beef mixture over batter. Sprinkle with cheese. Bake uncovered 35 minutes. Makes 14 to 16 servings

Chicken Burritos

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups water
2 teaspoons lime juice
1 cup Old El Paso Thick 'n Chunky salsa
1 box Hamburger Helper chicken fried rice
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
10 Old El Paso flour tortillas for burritos (8 inch; from two 11-oz packages)
Sour cream, if desired

In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.

Stir in water, lime juice, salsa and sauce mix (from Hamburger Helper box) until blended. Stir in beans, corn and uncooked rice (from Hamburger Helper box); heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.

Meanwhile, heat tortillas as directed on package. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides. Makes 10 burritos

Italian Pork Chops

1/2 cup Original Bisquick mix
1/3 cup Italian dressing
1/2 cup Progresso garlic herb bread crumbs
4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
2 tablespoons vegetable oil

Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.

Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately. Makes 4 servings

Apricot-Pistachio Rolled Pork

1 single uncut boneless pork loin roast (4 lb)
1/2 cup chopped dried apricots
1/2 cup chopped pistachio nuts
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apricot brandy or apricot nectar
1 tablespoon butter or margarine
1/4 cup coarsely crushed cracker crumbs
2 tablespoons chopped pistachio nuts
1/4 teaspoon garlic salt
1/4 cup apricot preserves

To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.

Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 325°. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.

Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.

Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°. Cover and let stand 15 minutes before serving for easier carving. Makes 12 servings

Peppered Pork Pitas with Garlic Spread

1/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 cloves garlic, finely chopped
1 lb boneless pork loin chops, cut into thin bite-size strips
1 tablespoon olive or vegetable oil
1 teaspoon coarsely ground pepper
1 jar (7.25 oz) roasted red bell peppers, drained, sliced
4 pita fold breads (7 inch)

In small bowl, mix mayonnaise, milk and garlic; set aside. In medium bowl, mix pork, oil and pepper. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center.

Stir in bell peppers; heat until warm. Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up. Makes 4 servings

Mexican Steak Stir-Fry

3/4-pound beef boneless sirloin steak, about 3/4 inch thick
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green bell pepper
1 cup Green Giant Valley Fresh Steamers Niblets frozen corn
1/2 cup Old El Paso Thick 'n Chunky salsa
1 medium zucchini, sliced (2 cups)
1 can (15 oz) pinto beans, drained, rinsed
1 can (14 1/2 ounces) no-salt-added whole tomatoes, undrained

Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.

Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink. Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Makes 4 servings

Szechuan Chicken and Pasta

1 lb boneless skinless chicken breasts, cut into 3/4- to 1-inch pieces
1 small red onion, cut into thin wedges
2 cups water
1 1/2 cups uncooked fusilli (corkscrew) pasta (about 6 oz)
1 bag (19 oz) Green Giant Create a Meal frozen stir-fry Szechuan meal starter

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; stir-fry 3 to 5 minutes or until chicken is light brown.

Stir in water; heat to boiling. Stir in pasta. Cook 8 to 10 minutes, stirring occasionally, until pasta is almost tender (do not drain).

Stir in contents of meal starter bag, including sauce chips. Reduce heat to medium; cover and cook 8 to 9 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle with peanuts from meal starter. Makes 4 servings

Chile-Sausage Pasta

2 1/2 cups uncooked bow-tie (farfalle) pasta (5 oz)
3/4 lb mild Italian sausage links, cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes and mild green chiles, undrained
1 can (8 oz) tomato sauce
1 can (15 to 16 oz) pinto beans, drained, rinsed
Chopped fresh cilantro or parsley, if desired

Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Stir in tomatoes and tomato sauce.

Reduce heat to medium-low. Cover; cook 5 minutes, stirring occasionally. Stir in beans and pasta. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cilantro. Makes 5 servings (1 1/2 cups each)

Beef and Salsa Skillet

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso Thick 'n Chunky salsa (2 cups)
1 can (15 oz) Progresso dark red kidney beans, undrained
1 can (7 oz) Green Giant Niblets whole kernel corn, undrained
1 can (8 oz) tomato sauce
2 teaspoons chili powder
1 1/2 cups Original Bisquick mix
1/2 cup water
1/2 cup shredded Colby-Monterey Jack cheese (2 oz), if desired

In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.

In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili powder and the water until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture.

Cook uncovered 10 minutes. Cover; cook 8 minutes longer. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted. Makes 6 servings

Sweet-and-Sour Pork

1 lb boneless pork loin chops, cut into 1-inch cubes
1 egg, beaten
3/4 cup Original Bisquick mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1 can (8 oz) pineapple chunks, drained
1 jar (11 1/2 oz) sweet-and-sour sauce

In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.

In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.

Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling. Makes 4 servings

Mexican Pasta Shells

12 uncooked jumbo pasta shells
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 can (15 oz) Progresso pinto beans, drained, rinsed
1 1/2 teaspoons chili powder
1 package (3 oz) cream cheese, softened
3/4 cup Old El Paso taco sauce
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1/2 cup crushed corn chips
1/2 cup sour cream
4 medium green onions, sliced (1/4 cup)

Heat oven to 350°. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package. Meanwhile, in 2-quart nonstick saucepan, heat oil over medium heat.

Add onion; cook about 5 minutes, stirring frequently, until crisp-tender. Stir in beans, chili powder, cream cheese and 1/4 cup of the taco sauce. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted.

Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells. Cover and bake 20 minutes. Sprinkle with shredded cheese and corn chips. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and onions. Makes 6 servings

Pork-Onion Stroganoff

1 1/2 pounds pork boneless loin
1 tablespoon butter or margarine
8 ounces fresh mushrooms, sliced (3 cups)
3 medium onions, sliced
1 garlic clove, finely chopped
1 tablespoon butter
1 cup Progresso beef flavored broth (from 32-ounce carton)
1 1/2 teaspoons dried basil leaves
1 tablespoon Worcestershire sauce
1/8 teaspoon pepper
1 cup sour cream
2 medium tomatoes, peeled, seeded and chopped (1 1/2 cups)
3 tablespoons all-purpose flour
6 cups hot cooked noodles

Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch. Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet.

Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.

Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles. Makes 6 servings

Creamy Garlic Pasta Primavera

1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size strips
1/3 cup water
1 bag (24 oz) Green Giant frozen pasta, broccoli, carrots, sugar snap peas & garlic sauce
1/3 cup whipping cream
1/3 cup diced red bell pepper
1/2 cup shredded Parmesan cheese
Chopped fresh basil leaves, if desired

In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.

Stir in water and frozen pasta-vegetable mixture. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot.

Turn off heat. Stir in cheese. Let stand 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired. Makes 4 servings (1 1/4 cups each)

Easy Pork Fried Rice

1 tablespoon vegetable oil
8 medium green onions, sliced (1/2 cup)
1 clove garlic, finely chopped
1 1/2 cups water
1/2 cup barbecue sauce
1 tablespoon soy sauce
1 cup Green Giant Valley Fresh Steamers frozen mixed vegetables
2 cups uncooked instant rice
1 barbecued pork tenderloin, cooked and cubed

Heat oil in 10-inch skillet over medium-high heat. Cook onions and garlic in oil about 2 minutes, stirring occasionally, until onions are crisp-tender.

Stir in water, barbecue sauce, soy sauce and vegetables. Heat to boiling; remove from heat. Stir in rice and pork. Cover and let stand about 5 minutes or until liquid is absorbed. Makes 4 servings