Kia's Kitchen

4 slices bacon, cut into 1-inch pieces 1 medium onion, chopped 1/4 cup all-purpose flour 2 cans (14.5 ounces each) reduced-sodium chicken broth 1 large baking potato, peeled and diced 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced 1 package (10 ounces) frozen corn kernels 1/2 teaspoon dried thyme 1 cup whole milk Coarse salt and ground pepper In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes. Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.

Cooking spray 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces 1 1/2 cups thinly sliced carrot 1 1/2 cups thinly sliced celery 2/3 cup chopped onion 1 (8-ounce) package presliced mushrooms ( I used zucchini and red peppers) 4 cups fat-free, less-sodium beef broth 1 bay leaf 2/3 cup uncooked pearl barley 1/2 teaspoon salt 1/2 teaspoon black pepper 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf Yield: 4 servings (serving size: 2 cups) CALORIES ...

2 T oil ½ c. chopped onion 1 c. chopped red bell pepper 1 clove garlic chopped 1 lb. ground turkey or beef 2 cans diced tomatoes 1 can pumpkin 1 can tomato sauce (15 oz) 1 can kidney beans drained 1 can diced green chiles ½ c. corn 1 Tbs chili powder 1 tsp ground cumin 1 tsp salt ½ tsp pepper Heat oil in large pot. Add onion bell pepper and garlic. Cook for 5-7 minutes or until tender. Add meat. Cook until browned. Drain. Add tomatoes, pumpkin, tomato sauce, beans, chiles, corn and spices. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally for 30 min.

2 Tbsp.  canola oil 1/2 c. chopped onion 1 c. chopped red bell pepper 1 clove garlic, finely chopped 1 lb. lean ground turkey or other core ground meat 1 (14.5 oz) cans diced tomatoes, undrained 1 (15 oz) can pumpkin 1 (15 oz) can kidney beans, drained 1 (4 oz) can diced green chiles 1/2 c. whole kernel corn 1 Tbsp. chili powder 1 tsp. ground cumin 1 tsp. salt 1/2 tsp. ground black pepper Heat oil in  a large Dutch oven over medium-high heat.  Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes until tender.  Add ground meat; cook until browned.  Drain. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper.  Bring to a boil.  Reduce heat to low.  Cover; cook, stirring occasionally, for 30 minutes.

2 lb. ground beef 12 oz. elbow macaroni 1 large can crushed tomatoes 2 cans kidney beans 1 t. Italian seasoning 1 t. garlic powder 1 t. salt 2 c. carrots, sliced thin 2 c. chopped celery 4 cans Italian tomatoes 2 cans El Pato 2 large cans water 2 cans white beans, drained 2 t. oregano 2 t. basil 2 T. dried onion 1 onion, chopped Brown ground beef with onions.  Cook macaroni and set aside.  Add browned beef to a large pot and all other ingredients except carrots, celery, and macaroni. Simmer for 30 minutes.  Add carrots and celery and cook for 30 more minutes. Just before serving, add macaroni.  This recipe serves about 30 people and you will need an extra large pot. Serve with hot breadsticks.