red peppers

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Butternut squash casserole

olive oil

onion,sliced

garliccloves, crushed

cumin seeds

paprika

sweet potato,cubed

red pepper,deseeded and chopped

butternut squash(about 550 grams/1lb 4 ounces), peeled and chopped

can chopped tomato

red wine

vegetable stock

bulgur wheat

spoonfuls Greek yogurt

cheddarcheese

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Our tasty Southwestern Ranch Salad is a Healthy Living recipe. Black beans, corn and a kick of cilantro make it a winner in the flavor department too.

Southwestern Ranch Salad

salad greens

(15.5 oz.) GOYA® Black Beans, rinsed

pkg. (15.25 oz.) GOYA® Whole Kernel Corn, thawed, drained

red pepper, chopped

tomatoes, chopped (about 2 cups)

KRAFT 2% Milk Shredded Cheddar Cheese

KRAFT Classic Ranch Dressing

Tbsp. chopped fresh cilantro

Divide salad greens among 4 dinner plates.

Top with beans, corn, peppers, tomatoes and cheese.

Drizzle with dressing; sprinkle with cilantro.

A comforting veggie main packed with rich Italian flavours

Gnocchi & tomato bake

onion,chopped

red pepper,deseeded and finely chopped

garlic clove,crushed

tomatoes

pack gnocchi

basil leaves,torn

Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.

Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.

Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.

Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.

Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

can chopped tomatoes

Get game-day ready with these Football-Shaped Stuffed Breadsticks. Have your guests pull apart these stuffed breadsticks and dip into their favorite sauces as they watch their favorite team score a touchdown.

Football-Shaped Stuffed Breadsticks

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

garlic powder

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

jar (7 oz.) roasted red peppers, chopped

KRAFT Shredded Pepper Jack Cheese

(11 oz.) refrigerated thin crust pizza dough

water

Reserve 4 oz. cream cheese for later use. Mix remaining cream cheese with dressing and garlic powder in medium bowl until blended. Add spinach, peppers, shredded cheese and bacon; mix well.

Unroll pizza dough onto lightly floured cutting board; press into 16x14-inch rectangle. Spread cream cheese mixture into 14x8-inch oval shape on center of dough. Fold dough over cream cheese mixture to completely enclose cream cheese mixture. Press edges of dough together to seal.

Cover dough with large sheet of parchment, then baking sheet; flip over. Gently press top of dough to even out surface of football. Starting about 2 inches from both ends of football, make 2-inch-long cuts, 1 inch apart, along both long sides of dough. Gently twist dough strips. Beat egg and water until blended; brush onto dough.

Bake 25 to 28 min. or until golden brown. Cool 5 min. Spoon reserved cream cheese into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese onto top of football for the laces.

Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

Tikka skewers

tbsp tikka paste

tub yogurt

tsp cumin seeds

fresh root ginger

bag small new potatoes

paneer cheese,

red onions

mango chutney

mint leaves, leaves picked

bag salad leaves

chapatis

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

Make our easy veggie lasagne using just a handful of ingredients. This classic Italian-style pasta bake is sure to become a family favourite

Roasted vegetable lasagne

red peppers,

aubergines,

tbsp olive oil,

½ quantity tomato sauce (see below)

fresh lasagne sheets

½ quantity white sauce (see below)

ball mozzarella (or vegetarian alternative)

cherry tomatoes, halved

Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

The rice is perfectly tender and scented with saffron, there are red bell peppers and onions for flavor and texture, and the chicken is soft and moist. I don’t have a paella pan and used a large skillet. Bomba Rice is essential and rather than buying saffron, he recommended I use a packet of Paellero. The paella is ready in about 45 minutes, far exceeded my expectations, my family raved about it, and you’ll want to make it again and again.

Easy Chicken Paella

olive oil, divided

sweet Vidalia onion

red bell pepper, trimmed,

pressed

about 1.25 pounds boneless skinless chicken breast,

1.1 pounds Bomba Rice

chicken broth

packet Paellero

water (or additional chicken broth),

peas (I used frozen that

salt and pepper,

lemon wedges,

To a large skillet (15+ inches in diameter...

To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.

Add the garlic and cook until fragrant, about...

Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.

Add the remaining 2 tablespoons olive oil, chicken,...

Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it’s about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.

Add the rice and cook to toast the...

Add the rice and cook to toast the rice for about 3 minutes, stirring intermittently.

To the chicken broth, add 1 packet Paellero,...

To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.

Add the sofrito and chicken back to the...

Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it’s too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.

Add the peas, parsley, stir to combine, and...

Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.

Taste the paella and add salt and pepper,...

Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.

Garnish with lemon wedges and serve immediately. Paella...

Garnish with lemon wedges and serve immediately. Paella will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Marinaded pork chops grilled, sliced thin, and stuffed inside spring roll wrappers with lots of fresh veggies.

Pork Spring Rolls

pork chops, marinated

red pepper, sliced very thin

cucumber,

basil,

Lettuce

Rice Papers for rolling

(Note: You could add tons of things to these rolls like other herbs, bean sprouts, etc.)

Marinade:

garlic,

shallot, minced

Thai chilies, diced (or a jalapeno)

Tablespoon fish sauce

Tablespoons soy sauce (gluten free)

Teaspoon brown sugar

sesame oil

Teaspoons black pepper

Dipping sauce:

hoisin sauce (gluten free)

peanut butter

garlic, crushed

Tablespoon rice vinegar

sriracha

Bring together the great flavors of chicken and parmesan cheese today with BOCA Chik'n Parm with Peppers. BOCA Chik'n Parm with Peppers is a delightful dish that proves you don't need meat to have really amazing flavors.

BOCA Chik'n Parm with Peppers

pkg. (10 oz.) BOCA Original Chik’n Veggie Patties

marinara sauce

Kalamata olives, sliced

capers

KRAFT Mozzarella & Parmesan Cheese Deliciously Paired for Pizza

Cook patties in large skillet as directed on package. Remove patties from skillet; cover to keep warm.

Add peppers to skillet; cook and stir on medium heat 5 min. or until crisp-tender. Add marinara sauce, olives and capers; mix well.

Return patties to skillet; top with cheese. Cover; cook 2 min. or until cheese is melted and marinara sauce mixture is heated through.

Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter

Halloumi stuffed peppers

jar antipasti marinated mushrooms

couscous

halloumi cheese,

parsley

salad leaves and garlic bread, to serve

Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar – drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.

Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.

Chicken tikka masala

vegetable oil

butter

onions, roughly chopped

tbsp chicken tikka masala paste (use shop-bought

boneless, skinless chicken breasts,

tomato purée

milliliters double cream

milliliters natural yogurt

coriander

Heat the vegetable oil and butter in a large, lidded <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.

Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.

Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">set aside</a> whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

Vegan Portuguese Bacalhau! A quick and easy version of the traditional cod stew without the long preparation. Yes please!

Vegan Portuguese Bacalhau - A Quick And Easy Take

796 milliliters hearts of palm (1 large or 2 smaller cans)

seaweed snack sheets

tsp paprika (we use smoked paprika!)

red bell pepper, sliced thin*

yellow onion, sliced thin*

– 5 yellow flesh potatoes, sliced thin*

vegetable broth

375 ml pitted black olives*

bread crumbs

Salt and pepper

You can make this recipe in a pot on the stovetop or bake it in a casserole dish in the oven.

If baking, preheat your oven to 375 degrees F.

Drain hearts of palm and roughly cut into large chunks. Place in a bowl and carefully toss with ½ -1 tsp paprika and finely chopped or crumbled seaweed paper. Let that sit while you prepare your veggies.

Peel and slice your onion into rings. Thinly slice your potatoes (there’s no need to peel them if you are using yellow potatoes but if you have russet or a thicker skinned potato, take the time to peel them). The thinner the potato is sliced the quicker it will cook through. Slice your peppers and tomatoes. 

Using either the stovetop or oven method, cover the bottom of your pot or casserole dish with olive oil and put a layer of onion down first to prevent sticking. Then a layer of tomato, then potato, then peppers, then hearts of palm. Sprinkle with garlic, salt, pepper, and paprika. Depending on how much room you have in your pot or dish, repeat the layers as needed. 

When you’re done layering, pour ¼ cup or so of broth over the dish, then drizzle with olive oil.

If using a pot, cook over medium heat (adding more broth as needed if your veggies don’t release enough liquid) for 25-30 minutes until the potatoes are fork tender. For the oven method, bake for 30 minutes at 375 degrees F then add olives and breadcrumbs and raise the oven temp to 425 degrees F for another 10 minutes. If your potato slices are a little thicker and taking longer to cook you can try covering the dish with foil or another baking sheet to help the potatoes steam. 

To serve: garnish with parsley (and olives and breadcrumbs for the stovetop method). Gently scoop into plates and enjoy with fresh bread! Leftovers last 3-4 days in the fridge.

https://www.youtube.com/watch?v=W_nn7x8aRv0

This quick, easy, and super tasty version of Portuguese Bacalhau (cod stew) makes enjoying this Portuguese classic that much easier! Cut the prep time from 24 hours to 15 minutes with one pantry friendly swap!

Recipe Links:
Portuguese Bacalhau: https://tastythriftytimely.com/portuguese-bacalhau-quick-easy/
Pantry Tips: https://tastythriftytimely.com/pantry-tips-to-get-you-cooking/
Nearly Free Vegetable Broth: https://tastythriftytimely.com/how-to-make-vegetable-broth/

Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

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Key Moments: 
0:00 Introduction
0:37 What Is Portuguese Bacalhau?
1:14 Preparing Bacalhau With Codfish vs. Our Tasty, Thrifty, Timely Swap
1:34 What Is Hearts of Palm And How To Cook With It?
2:27 How To Prepare Our Version Of Portuguese Bacalhau 
3:38 How To Layer Our Version Of Portuguese Bacalhau
4:44 Cooking Times For Stovetop And Baking Methods
5:01 Adding The Olives And Breadcrumbs - Baked Method
5:29 How To Tell When It's Done And Garnishing The Stovetop Method
6:21 Servings And Recipe Cost

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