Editors of Womans Day - Womans Day Thursday Night is Hearty Meat: The Eat-Well Cookbook of Meals in a Hurry

Available in the same series:Monday Night is Chicken NightTuesday Night is Pasta NightWednesday Night is VegetarianFriday Night is Seafood Night Copyright 2009 Filipacchi Publishing, a division of Hachette Filipacchi Media U.S., Inc. First published in 2009 in the United States of America by Filipacchi Publishing 1633 Broadway New York, NY 10019 Womans Day is a registered trademark of Hachette Filipacchi Media U.S., Inc. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. First eBook Edition: April 2010 ISBN: 978-1-933231-87-7 SLOW-COOKER SERVES 6 PREP: 20 MINUTES COOK: 7 TO 9 HR ON LOW 12 oz lean beef chuck for stew 4 cups reduced-sodium chicken broth 2 cups water 1 can (14 oz) diced tomatoes with roasted garlic and onion 12 oz shiitake mushrooms, stems removed, caps cleaned and sliced 1 large white turnip (about 7 oz), peeled and diced (1 cups) 2 large carrots, quartered lengthwise and diced 1 cup barley (not quick-cooking) 2 large shallots, chopped ( cup) tsp each pepper and dried thyme cup snipped fresh dill SERVE WITH: sour cream Mix all ingredients except dill in a 4-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours until beef and vegetables are tender.

Stir in dill, ladle into soup bowls and top with dollops of sour cream, if desired. PER SERVING: 264 cal, 19 g pro, 36 g car, 8 g fiber, 5 g fat (2 g sat fat), 37 mg chol, 682 mg sodTIP Slow-cooker heat settings can vary from brand to brand, so check for doneness after the shortest cooking time given.

ONE POT SERVES 7 PREP: 30 MINUTES TOTAL TIME: 3 HR 2 tsp oil 2 Tbsp all-purpose flour 1 lb beef chuck cubes for stew, cut in -in. pieces 2 cups chopped red onions 3 cans (about 14 oz each) 99%-fat-free lower-sodium beef broth 1 small bay leaf 5 cups coarsely shredded cabbage 1 lb small red potatoes, cut in -in. cubes 8 oz carrots, peeled and thinly sliced 1 lb beets, peeled and cut in -in. pieces cup red wine vinegar GARNISH: reduced-fat sour cream, chopped fresh dill Heat oil in a heavy 5- to 6-qt pot over medium-high heat.

Put flour and beef in a plastic bag; shake to coat beef. Add to pot and cook, stirring often, 4 minutes or until browned. Stir in onions and saut 2 to 3 minutes until they start to soften. Add beef broth and 2 cups water. Bring to a boil, scraping up any brown bits on bottom of pot. Add bay leaf.

Reduce heat, cover and simmer 2 hours or until beef is tender. Stir in cabbage, potatoes, carrots and beets. Cover; simmer 30 minutes or until vegetables are tender. Stir in vinegar. Ladle into soup bowls. Discard bay leaf.

Garnish with sour cream and dill. PER SERVING: 319 cal, 19 g pro, 32 g car, 6 g fiber, 13 g fat (5 g sat fat), 42 mg chol, 462 mg sod

ONE POT SERVES 5 PREP: 8 MINUTESTOTAL TIME: 18 MINUTES 1 lb lean ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 tsp dried thyme leaves tsp pepper 3 cups frozen mixed vegetables 1 can (14 oz) diced tomatoes, drained 1 jar (12 oz) gravy (we used Heinz Bistro Au Jus) 1 container (2 lb) refrigerated mashed potatoes 2 Tbsp grated Parmesan cheese Heat broiler. Heat ovenproof nonstick skillet over medium-high heat. Add ground beef, onion, garlic, thyme and pepper; cook, breaking up meat, 5 minutes or until browned. Stir in vegetables, tomatoes and gravy; simmer, covered, 5 minutes. Meanwhile, heat potatoes in microwave as package directs.

Drop spoonfuls of potatoes on top of beef mixture; sprinkle with Parmesan. Place under broiler for 3 to 5 minutes until topping is browned. PER SERVING: 549 cal, 25 g pro, 46 g car, 7 g fiber, 26 g fat (12 g sat fat), 89 mg chol, 1,194 mg sod

SLOW-COOKER SERVES 8 PREP: 10 MINUTES COOK: 7 TO 9 HR ON LOW 2 lb lean beef chuck, cut for stew 1 can (28 oz) chunky-style tomatoes in pure, undrained 1 cups chopped onions 12 oz beer or 1 cups water 1 can (4 oz) chopped green chiles cup tomato paste 3 Tbsp chili powder 1 Tbsp minced garlic 2 tsp ground cumin 1 tsp salt tsp ground cinnamon cup smooth peanut butter 3 cans (15 to 16 oz each) Roman or pinto beans, rinsed cup chopped cilantro SERVE WITH: sour cream, chopped red onion, shredded Cheddar cheese Mix all ingredients except peanut butter, beans and cilantro in a 4-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then stir in beans. Cover and cook 5 minutes, or until beans are hot.

Stir in cilantro. PER SERVING: 377 cal, 32 g pro, 32 g car, 8 g fiber, 14 g fat (4 g sat fat), 74 mg chol, 1,145 mg sod

ONE POT SERVES 6 PREP: 10 MINUTES TOTAL TIME: 30 MINUTES 1 lb lean ground beef 1 large red onion, chopped 1 medium red pepper, chopped 3 Tbsp chili powder 2 tsp minced garlic 2 tsp cumin seeds or ground cumin 1 tsp dried oregano tsp salt 1 can (28 oz) fire-roasted crushed tomatoes 1 can (15 oz) red kidney beans, rinsed 1 cup water 1 Tbsp chopped bittersweet chocolate (optional) TOPPINGS: shredded Cheddar cheese, chopped red onion, red pepper and cilantro GARNISH: sliced avocado and red pepper (optional) Heat a large, deep nonstick skillet over medium-high heat. Add beef, onion and red pepper. Cook 5 minutes, stirring to break up meat, until it is no longer pink. Stir in chili powder, garlic, cumin, oregano and salt. Cook, stirring, 1 minute until fragrant.

Stir in tomatoes, beans and water; bring to a boil. Reduce heat, cover and simmer 15 minutes to develop flavors. Remove from heat; stir in chocolate (if using) until melted. Serve with some or all of the Toppings. PER SERVING: 411 cal, 26 g pro, 21 g car, 6 g fiber, 25 g fat (9 g sat fat), 85 mg chol, 698 mg sod