INGREDIENTS

2 1/2 cups water
1 1/4 cups reduced-sodium chicken broth
2 green onions, thinly bias-sliced
2 teaspoons reduced-sodium soy sauce
2 cloves garlic, minced
1/4 teaspoon five-spice powder
1/8 teaspoon ground ginger
2 cups chopped bok choy
1 medium red sweet pepper, thinly sliced into strips
2 ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles
1 1/2 cups chopped cooked chicken

 

DIRECTIONS

1. In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling, Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken, Heat through. Makes 4 (1 1/2-cup) servings.

This is such an easy way to make a wonderful beef stew. You don’t need to brown the meat first-just combine it with hearty chunks of carrots, potatoes and celery…and let it all cook together in a flavorful gravy.

INGREDIENTS

1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

DIRECTIONS
1.) In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish.

2.) Cover and bake at 375 degrees for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.