In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over medium heat until completely set. Remove and keep warm. In the same pan, stir-fry the beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Add rice and butter; cook and stir over medium heat for 1-2 minutes or until heated through. Add eggs; stir in soy sauce and pepper.
Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.
RECIPE: 3 cups uncooked bow tie pasta 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces 2 tablespoons butter 1 teaspoon minced garlic 2 tablespoons all-purpose flour 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/8 to 1/4 teaspoon dried thyme 2 cups milk 2 cups (8 ounces) shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/2 pound sliced deli ham, chopped
Cook pasta according to package directions, adding asparagus during the last 3 minutes. Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder, pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham; heat through. Drain pasta and asparagus; toss with cheese mixture.
RECIPE: 4 boneless skinless chicken breast halves (5 ounces each) 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon canola oil 1/2 teaspoon cornstarch 1/2 cup apple cider or unsweetened apple juice 2 tablespoons maple syrup 1/2 teaspoon onion powder
Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm. Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
RECIPE: 5-1/4 cups sliced fresh mushrooms 1 cup chopped onion 2 teaspoons minced garlic 3 pounds boneless skinless chicken thighs 1 can (6 ounces) tomato paste 3/4 cup chicken broth 1/4 cup Merlot wine or additional chicken broth 2 tablespoons quick-cooking tapioca 2 teaspoons sugar 1-1/2 teaspoons dried basil 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons grated Parmesan cheese Hot cooked pasta, optional
Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. In a small bowl, combine the tomato paste, broth, wine or additional broth, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with Parmesan cheese. Serve with pasta if desired.
