Slow Cooker Beef and Barley Stew
Serves 8

2 lbs. lean beef stew meat
2 (1 lb.) bags frozen mixed vegetables, thawed
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can reduced-sodium beef broth
2 reduced-sodium beef bouillon cubes
3/4 cup barley, rinsed and picked over
1 1/2 tsp. Italian seasoning

1. Add all ingredients to the slow cooker. Stir well to combine.
2. Cover and cook on low for 8 hours, stirring once, one hour before serving. If desired, season with salt, pepper and Tabasco.
3. Freeze leftover portions for lunches.

Gemelli with Gorgonzola, Peas & Walnuts

1. Prepare gemelli according to package. Reserve 1/3 cup pasta cooking water. Set aside. Drain gemelli and return to pot.
2. Add light cream and peas to a skillet over medium heat. Gently simmer until peas are tender, about 5 minutes. Do not boil or cream will separate. Stir in 1/2 cup Gorgonzola. Turn off heat. Stir to melt cheese.
3. Pour sauce and reserved pasta water over the gemelli. Toss well. Add remaining Gorgonzola and walnuts. Toss well.
4. Divide gemelli among 4 pasta bowls and garnish with scallions. If desired, season with salt and pepper.

Lemony Tilapia with Rice Pilaf & Broccoli

1. Preheat oven to 400°F. Prepare rice according to package instructions.
2. Grease a baking sheet with cooking spray. Place tilapia fillets onto sheet and sprinkle with paprika. If desired, season with salt and pepper. Bake 8 to 10 minutes, until cooked through. In a small bowl, whisk together the butter, lemon zest and lemon juice.
3. Prepare broccoli according to package instructions.
4. Serve tilapia, broccoli and rice on 4 plates. Spoon lemon sauce over tilapia.

1. Preheat oven to 400°F. Place chicken into a 9 x 13-inch baking pan. In a bowl, toss tomatoes, potatoes, dressing and Italian seasoning until combined. Pour around chicken. Sprinkle gorgonzola atop chicken breasts. If desired, season with salt and pepper.
2. Bake 18 to 22 minutes until chicken is cooked through and potatoes are tender.
3. To serve, divide vegetables among 4 plates. Top with chicken breast.

Turkey Taco Pie

1. Preheat oven to 400°F. Spray 10-inch pie plate with cooking spray. Set aside.
2. Heat a large nonstick skillet over medium heat. Add turkey and onion. Cook and stir until turkey is cooked through. Drain away any excess fat. Stir in seasoning mix and chilies. Pour into prepared pie plate.
3. In a mixing bowl, whisk together milk, eggs and baking mix until smooth. Pour egg mixture over turkey mixture, making sure it covers the turkey.
4. Bake 20 minutes. Sprinkle cheese on top and bake until melted and golden, 8 to 10 more minutes. Let pie rest for 5 minutes before serving.
5. Garnish each serving with salsa and scallions.