Hearty Penne Beef

Ingredients:

• 1-3/4 cups uncooked penne pasta
• 1 pound ground beef
• 1 teaspoon minced garlic
• 1 can (15 ounces) tomato puree
• 1 can (14-1/2 ounces) beef broth
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.
Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
Yield: 4 servings.

(Recipe from October 2008 Simple and Delicious magazine)

Tortellini Carbonara

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 8 bacon strips, cooked and crumbled
• 1 cup heavy whipping cream
• 1/2 cup minced fresh parsley
• 1/2 cup grated Parmesan cheese

Directions:
Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine the bacon, cream, parsley and cheese; cook over medium heat until heated through.
Drain tortellini; toss with cream sauce. Serve immediately. Yield: 4 servings.

Hamburger Stir-Fry

Ingredients:

• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon ground mustard
• 1/3 cup water
• 1/3 cup reduced-sodium teriyaki sauce
• 1 pound lean ground beef
• 1 package (16 ounces) frozen asparagus stir-fry vegetable blend
• 1 medium onion, halved and thinly sliced
• 2 teaspoons canola oil
• 2 cups hot cooked rice
• 2 teaspoons sesame seeds

Directions:

In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside.
In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside. In the same pan, stir-fry the vegetable blend and onion in oil until crisp-tender.
Stir cornstarch mixture and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add beef; heat through.
Serve with rice.
Sprinkle with sesame seeds.

Yield: 4 servings.