the longer baking time will meld the sauce and give it that long cooked quality. 7. Serve over quinoa, basmati rice, or noodles.
Brisket Beef (or Turkey) Barley Stew
Submitted by Cornelia Zell, Mamaroneck, NY, mom of two, and Pampered Chef rep Ingredients ❏1 lb. lean ground beef (can substitute ground turkey) ❏ 2/3 cup of barley, rinsed ❏ 2 cans Veg-All* ❏ 3 cups V-8 or tomato juice ❏1 medium potato, peeled and cut in to ½” cubes ❏ 3 cups water ❏ 1 teaspoon Italian seasonings ❏ ½ teaspoon pepper ❏ A dd other seasonings to taste, such as salt, garlic, parsley *FYI: Veg-all can be found in canned veggie section; it’s basically just a combination of a bunch of vegetables; you can also find them frozen. Directions 1. Brown ground beef in small stock pot.
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Drain grease. Add other ingredients and simmer until barley is cooked, about 45 minutes.
Greek Chicken Stew
Submitted by Wona Miniati, co-author of Cooking with Trader Joe’s: Dinner’s Done; www.CookingWithTraderJoes.com (all ingredients available at Trader Joe’s) Ingredients ❏ 1/4 cup flour ❏ 1/2 tsp salt ❏ 1/2 tsp pepper
❏ 1 tsp dried oregano ❏2 lbs boneless skinless chicken breasts (about 3 breasts) ❏ 3 Tbsp olive oil, divided ❏3 cups mirepoix (1 chopped onion, 1 cup chopped celery, 1 cup thinly sliced carrots) ❏ 1 tsp garlic (or 1 frozen cube garlic) ❏1 (14.5 oz) can diced tomato (regular or fire roasted) ❏ 2 Tbsp tomato paste ❏ 2 cups chicken broth ❏ 1/4 cup dry white wine ❏1 (12 oz) jar pitted kalamata olives, drained Directions
1. Preheat oven to 350 degrees. 2. Combine the flour, salt, pepper, and oregano. Coat the chicken pieces with this mixture. 3. Heat a pan with 1 Tbsp oil. Brown the chicken breasts on both sides, and then transfer the chicken breasts to a deep baking dish or casserole (I used a 9x13-inch pan), drizzled with 1 Tbsp oil. Sprinkling remaining flour mixture over the chicken breasts. 4. Add 1 Tbsp oil to the same pan and sauté the onions, celery, and carrots. Stir often and cook until the onion is soft, adding the garlic during the last few minutes. 5. Add the diced tomatoes (including juices), tomato paste, broth, wine, and olives. Stir well, and bring to a simmer for a few minutes. Pour this mixture over the chicken. 6. Cover tightly with a lid or with foil, and bake for up to two hours. The chicken will be cooked after the first 40 minutes, but
Submitted by Shari Von Holten, mom of two, Wantagh, NY. Ingredients 2-3 lb brisket 3 cans of tomato soup Lipton Onion Soup Mix potatoes Directions
1. Put 1 can of tomato soup on the bottom of the pot 2. Put the brisket on top of the soup 3. Sprinkle onion soup mix on top of brisket 4. Layer another can of tomato soup on top (make sure brisket is covered with liquid at all times; if not add another can of tomato soup) 5. Cook on high for four hours 6. About an hour before you want to eat - peel and cut your potatoes. Place them in the pot. You know the meal is done with the brisket is soft. ■
Jeanne Muchnick TheDinnerMom.com
Jeanne Muchnick has published hundreds of parenting and lifestyle articles for various publications and websites including The New York Times, The Boston Globe, Woman’s Day, Parents, and Westchester Magazine. To see what she’s serving for dinner tonight, check out her website.
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