Sunday, February 24, 2013

Easy Italian Stew

Kraft recipes does is once again.  This past week we enjoyed a filling and delicious dinner courtesy of Kraft.  Even though the weather is quite warm here, I'm still enjoying "winter" meals.  I've been trying to use my crock pot a few times a week and have been filling it with various soups and stews.  The original recipe wasn't a crock pot meal.  I thought it would be good either way, so I opted for the quicker option.  

Results: The recipe provided us not only with a filling dinner but with a good amount of leftovers.  It's a healthy meal and you could even use fresh veggies if you wished.  Since I can't have dairy, we didn't add the cheese.  I didn't feel like it was missing anything.  Hubs added red pepper flakes for a little more flavor.  Overall, we'd give it a 5! 

Easy Italian Stew

Adapted from Kraft Recipes 

what you need

2 Tbsp.  KRAFT Zesty Italian Dressing

1 lb.  turkey sausage (I sliced it into pieces, you can also use ground sausage)

2 cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1 pkg.  (16 oz.) frozen stir-fry vegetables (any variety will work, we used broccoli, mushrooms, water chestnuts, celery, peppers and carrots)

1 can  (15 oz.) cannellini beans, rinsed

1 can  (14-1/2 oz.) Italian-style diced tomatoes, undrained

1 cup  elbow macaroni, uncooked

make it

HEAT dressing in large saucepan on medium heat. Slice sausage into 1/2 inch pieces.  Cook 8 to 10 min. or until done, stirring occasionally. Drain.

In the crock pot ADD all of the ingredients except the pasta.  Cook on low for 6 hours.  About 25-30 minutes before serving, add the pasta.  Make sure the pasta is cooked before serving.  Enjoy! 

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