This winter, give cold weather dishes a makeover by introducing new ingredients and taking a fresh, flavorful approach - and see how healthier versions of your old favorites can taste better too!

 

Beef and Butternut Squash Chili

Serves: 4

Prep Time: 10 to 15 minutes

Cook Time: 35 minutes

 

Ingredients

1 lb. 93% lean ground beef
2 cups onion, chopped (about 1 medium)
1/4 tsp. pepper
2 cups peeled, diced butternut squash (about 1/2-inch pieces)
3 Tbsp. chili powder
2 cans (14.5 oz. each) Great Value Canned Diced Tomatoes
1/4 cup Great Value Tomato Paste (2 oz.)

Toppings as desired:
Chopped fresh cilantro
Great Value Finely Shredded Fiesta Blend Cheese
Chopped green onions
Great Value Nonfat Sour Cream











Directions

Brown ground beef and onion in a large pot over medium heat until no longer pink, 8 to 10 minutes.
Add squash and chili powder; cook, stirring, to develop flavor, 2 to 3 minutes.
Stir in canned tomatoes, tomato paste and 1 cup water; cover and simmer until squash is just tender, 15 to 20 minutes.
Serve with toppings as desired.

Average cost per serving: $1.75
Approximate total cost: $7.00 without toppings (~$7.50 with toppings)

Skinny Smashed Potatoes

Serves: 6

Prep Time: 10 to 15 minutes

Cook Time: 20 to 25 minutes

 

Ingredients

2 lb. red potatoes, quartered
5 cloves garlic, peeled
3/4-1 cup fat-free milk
2 Tbsp. light buttery spread
1 Tbsp. fresh rosemary
1/4 tsp. salt and 1/8 tsp. pepper




Directions

Put potatoes and garlic cloves in large pot of lightly salted water. Bring to a boil, covered.
Reduce heat and gently boil, partially covered, until potatoes and garlic are very tender, 15 to 20 minutes.
Drain potatoes and garlic using a large strainer or colander.
Put 3/4 cup milk into the bottom of the same pot with the heat off to warm the milk slightly.
Return the potatoes and garlic to the pot with the buttery spread and smash using a potato masher or wooden spoon until fairly smooth. Some pieces of potato will still be visible.
Add rosemary, salt and pepper. If softer texture is desired, add additional milk by the tablespoon.

 

Average cost per serving: $0.43
Approximate total cost: $2.55

 

 

 

Chicken Tortilla Soup

Serves: 4

Prep Time: 5 to 10 minutes

Cook Time: 25 minutes

 

Ingredients

1 32 oz. package Great Value Low Sodium Chicken Broth
2 cups (about 10 oz.) shredded Marketside Traditional Rotisserie Chicken
2 cups (8 oz.) Great Value Frozen Whole Kernel Corn
1 can (14.5 oz.) Great Value No Salt Added Diced Tomatoes
1-2 tsp. minced chipotle pepper in adobo sauce
1/4 cup chopped cilantro
For topping: Lime wedges, fat-free sour cream and tortilla strips (recipe below)

Homemade Tortilla Strips
5 corn tortillas, about 5-1/2-inch diameter








 

Directions

Combine chicken broth, chicken, corn, tomatoes and chipotle pepper in large pot and bring to boil.
Simmer, covered, until corn is hot and flavors are blended, 3 to 5 minutes. Stir in cilantro and serve with toppings as desired.
To make tortilla strips, cut four 5-1/2-inch corn tortillas into 1/4-inch wide strips. Place on rimmed baking sheet and spray with nonstick cooking spray. Bake in center of 350°F oven until crispy, 13 to 15 minutes, stirring halfway through.

 

Average cost per serving: $1.91
Approximate total cost: $7.65

Chicken Tortilla Soup (without tortilla strips)


 

 

 

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