Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• ounces lean ground beef, or ground turkey
• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 15½-ounce can low-sodium red kidney beans, drained
• 2 cups peeled, chopped tomatoes,
  or 1 14½–ounce can low-sodium tomatoes, cut up
• 1 cup tomato sauce
  or 1 8-ounce can low-sodium tomato sauce
• ⅓ cup water
• 3 tablespoons medium-hot chili powder, or to taste
• ½ teaspoon salt, optional
• ½ teaspoon dried basil, crumbled
• ¼ teaspoon pepper
• Dash of ground cloves
  

Preheat Lifetime® 3 Quart Saucepan over medium heat until several drops of water sprinkled in pan skitter and dissipate. Add ground beef, onion, celery, green pepper and garlic; cook and stir, breaking meat into small chunks, until meat is browned; drain fat. Stir in kidney beans, tomatoes with liquid, tomato sauce, water, chili powder, salt, basil, pepper and cloves. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 30 to 45 minutes, until vegetables are tender.

Nutrients per serving: Calories 599.9, Total Fat 14.4g, % Fat 20.9%, Cholesterol 43mg, Protein 37.9g, Sodium 756mg, Fiber 22g, Carbohydrates 84.7g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• ¼ cup diced celery
• ¼ cup chopped onion
• ¼ cup chopped green or red bell pepper
• 2 cups fresh corn kernels
• 1 cup diced unpeeled potatoes
• 1 cup fat-free chicken stock
• ½ teaspoon salt, optional
• ¼ teaspoon paprika
• ⅛ teaspoon pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons flour
• 2 cups skim milk, divided
  

In Lifetime® 3 Quart Saucepan over medium heat, combine celery, onion, bell pepper, corn, potatoes, and chicken stock. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 15 to 20 minutes until potatoes and celery are tender. Stir in salt, paprika, pepper and parsley, mix well.

In jar with tightly fitting lid, combine flour and ½ cup milk. Shake to blend thoroughly; stir into chowder. Add remaining 1½ cups milk; cook and stir over medium heat, until thickened and bubbly. Cook and stir 2 additional minutes. Serve in heated soup bowls or tureen.

Nutrients per serving: Calories 239.3, Total Fat 2.3g, % Fat 7.7%, Cholesterol 3mg, Protein 12.9g, Sodium 734mg, Fiber 4.7g, Carbohydrates 47.7g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 2 tablespoons flour
• 2 teaspoons canola oil
• ½ cup chopped green bell pepper
• ½ cup sliced green onion
• ½ cup finely chopped celery
• 2 cloves garlic, minced
• 3 cups fat-free chicken stock
• 2 ripe medium tomatoes, peeled, chopped
• 1 bay leaf, halved
• ¼ teaspoon dried thyme, crumbled
• ⅛ teaspoon hot pepper sauce
• 1 cup frozen sliced okra, thawed
• ⅓ cup cold water
• 1 6-ounce can crabmeat, drained, or 6-ounce package frozen crabmeat, thawed, cartilage removed
• 1/2 cup diced turkey ham, or 97% fat-free ham
• 2 cups hot rice
  

In Lifetime® 3 Quart Saucepan over low heat, cook and stir dry flour until golden brown. Immediately remove flour to small bowl; set aside and let cool.

In the same saucepan over medium heat, preheat oil 2 minutes. Add bell pepper, onion, celery, and garlic; cook and stir 4 to 5 minutes, until vegetables are tender. Stir in chicken stock, tomatoes, bay leaf, thyme, and pepper sauce; bring to boil. Add okra. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 10 to 12 minutes, until okra is tender. Remove and discard bay leaf.

In a small bowl, whisk together browned flour and cold water; blend until smooth. Increase heat to medium; stir flour mixture into gumbo, stirring until thickened and bubbly.

Stir crabmeat and turkey ham into gumbo. Heat through, stirring occasionally. Divide rice among 4 soup bowls; spoon hot gumbo on top of rice and serve immediately.

Nutrients per serving: Calories 272.8, Total Fat 4.3g, % Fat 13%, Cholesterol 43mg, Protein 24g, Sodium 710mg, Fiber 2.6g, Carbohydrates 40.7g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 1 tablespoon olive oil
• ½ cup chopped onion
• 1 large carrot, diced
• 2 cups fat-free chicken stock
• 8 cups chopped fresh spinach leaves, or 1 10-ounce package frozen chopped spinach, thawed
• ½ teaspoon salt, optional
• ½ teaspoon ground dry mustard
• ⅛ teaspoon pepper
• ⅓ cup dry nonfat milk
• 2 tablespoons flour
• 2 cups cold skim milk, divided
• 2 tablespoons lemon juice
• ⅛ teaspoon nutmeg
  

In Lifetime® 3 Quart Saucepan over medium heat, preheat oil 2 minutes; add onion and carrot. Cook and stir for 3 minutes, until onion is glossy. Stir in chicken stock. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 5 to 6 minutes, until carrots are tender. Stir in spinach; cook and stir until heated through and spinach is wilted. Add salt, mustard, and pepper; mix well.

In a small bowl, combine dry milk and flour; mix well. Using fork or wire whisk, stir in ½ cup cold milk, blending until smooth. Increase heat to medium; stir milk mixture into soup. Cook until thickened and bubbly, stirring frequently. Stir in remaining 1½ cups milk, lemon juice and nutmeg; cook until heated through, about 3 minutes, stirring occasionally.

Nutrients per serving: Calories 108.6, Total Fat 3.2g, % Fat 25.7%, Cholesterol 2mg, Protein 7.9g, Sodium 546mg, Fiber 2.1g, Carbohydrates 13g

Cookware: Lifetime® 7 Quart Dutch Oven and Cover
Yield: 8 Servings

Ingredients:

• 10 cups fat-free chicken stock
• 1 medium onion, chopped
• 1 cup sliced celery
• 1 cup sliced carrots
• ¼ cup chopped fresh parsley
• ½ teaspoon coarsely ground pepper
• ½ teaspoon dried thyme leaves
• 1 bay leaf, halved
• 1½ cups cubed skinless chicken breast (about 12 ounces)
• 2 cups cooked rice
• 1 tablespoons lime juice
• Lime slices for garnish
  

In Lifetime® 7 Quart Dutch Oven over medium heat, combine chicken stock, onion, celery, carrots, parsley, pepper, thyme, and bay leaf. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 10 to 15 minutes. Add chicken; cook, uncovered, 10 to 15 minutes, until chicken is cooked through. Remove and discard bay leaf.

Stir in rice and lime juice; heat through. Garnish each serving with a lime slice; serve immediately.

Nutrients per serving: Calories 168.1, Total Fat 2.4g, % Fat 13.5%, Cholesterol 21mg, Protein 16.3g, Sodium 1081mg, Fiber 1.3g, Carbohydrates 18.8g

Variation: Cook rice in fat-free low-sodium chicken broth, or chicken stock.

Cookware: Lifetime® 7 Quart Dutch Oven and Cover
Yield: 6 Servings

Ingredients:

• 1 pound lean lamb shoulder or leg, cut into ¾-inch cubes
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 medium bay leaf, halved
• 1 teaspoon lemon juice
• 1 teaspoon dried marjoram leaves, crumbled
• ¼ teaspoon freshly-ground pepper
• 1 cup fat-free beef or chicken stock
• ½ cup dry red wine, or additional beef stock
• 1½ cups fresh cut green beans
• 1 medium carrot, sliced
• 1 stalk celery, thinly sliced
• 2 cups peeled, cubed potatoes
• 3 tablespoons flour
• ¼ cup cold water
  

Trim all visible fat from lamb, pat dry. Preheat Lifetime® 7 Quart Dutch Oven over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown lamb on all sides, stirring frequently, about 6 to 7 minutes; drain fat. Add onion and garlic; cook and stir for 2 minutes until onion is glossy.

Add bay leaf, lemon juice, marjoram, pepper, beef stock, wine, green beans, carrot, and celery; mix well. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 10 minutes.

Add potatoes; mix well. Cover and cook until the water seal forms. Reduce heat to low and simmer 20 to 25 minutes until meat and vegetables are tender. Remove bay leaf and discard.

Increase heat to medium; bring liquid to boil. In a small bowl or covered jar, blend together flour and water until smooth. Stir into boiling liquid; cook and stir until thickened and bubbly. Cook for 1 additional minute.

Nutrients per serving: Calories 228.1, Total Fat 13.2g, % Fat 55.4%, Cholesterol 43mg, Protein 12.5g, Sodium 271mg, Fiber 2g, Carbohydrates 11.6g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 1½ cups dried lentils, rinsed and drained
• 6 cups water
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 stalks celery, chopped
• ⅓ cup chopped onion
• ⅛ teaspoon dried thyme leaves, crumbled
• Dash of ground cloves
• 6 thin lemon slices
  

In Lifetime® 3 Quart Saucepan over medium heat, combine lentils and water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 45 minutes.

Increase heat to medium; add garlic, carrot, celery, onion, thyme, and cloves. Cover and cook until the water seal forms. Reduce heat to low and simmer 20 minutes. Add lemon slices; cover with control closed and remove from heat. Let stand for 5 minutes; stir and serve.

Nutrients per serving: Calories 179.4, Total Fat 0.6g, % Fat 2.8%, Cholesterol 0mg, Protein 14.2g, Sodium 28mg, Fiber 15.4g, Carbohydrates 33g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1 tablespoon canola oil
• 1 cup sliced carrots
• 1 cup chopped onion
• 1 pound fresh white mushrooms, sliced (about 5 cups)
• 1½ cups diced cooked 97% fat-free ham (about 8 ounces)
• 3½ cups fat-free chicken stock
• 1 14½-ounce can low-sodium stewed tomatoes
• ½ cup quick cooking barley
• ¼ cup chopped parsley
  

In Lifetime® 3 Quart Saucepan over medium heat, preheat oil for 2 minutes. Add carrots and onion; cook, stirring occasionally, until carrots are nearly crisp-tender, about 4 minutes. Add mushrooms; cook, stirring frequently, until mushrooms are tender, about 4 minutes. Add ham; cook and stir 1 minute.

Stir in chicken stock, tomatoes with liquid and barley. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 10 to 15 minutes, until barley is tender. Stir in parsley.

Nutrients per serving: Calories 279.9, Total Fat 11.6g, % Fat 36%, Cholesterol 30mg, Protein 19.2g, Sodium 1648mg, Fiber 4.0g, Carbohydrates 27.1g

Variation: Omit parsley; add 4 to 5 teaspoons curry powder when adding the ham. Cook and stir just until curry is fragrant.

Cookware: Lifetime® 2 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1 teaspoon butter, or margarine
• 8 ounces fresh mushrooms, sliced
• 1 medium onion, chopped
• ½ cup nonfat dry milk
• 2 tablespoons flour
• ⅛ teaspoon dried thyme
• 1½ cups fat-free chicken stock
• ½ cup cooked wild rice
• 1 12-ounce can evaporated skim milk
• 2 tablespoons dry sherry, optional
• 1 tablespoon minced fresh parsley
  

Melt butter in Lifetime® 2 Quart Saucepan over medium heat; stir in mushrooms and onion. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 8 to 10 minutes, until mushrooms and onion are soft and liquid has accumulated. Cool 10 minutes; transfer to food processor.

Add dry milk, flour, and thyme; process with short pulses until mushrooms are chopped. Return mushroom mixture to sauce pan; add chicken stock and cooked rice. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; stir in evaporated milk and sherry. Simmer 8 to 10 minutes, stirring frequently. Stir in parsley. Serve in heated soup bowls or tureen.

Nutrients per serving: Calories 208.4, Total Fat 2.1g, % Fat 9.5%, Cholesterol 9mg, Protein 16.4g, Sodium 620mg, Fiber 1.6g, Carbohydrates 29.4g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 8 Servings

Ingredients:

• 1 tablespoon olive oil
• 3 large onions, halved vertically, sliced
• 3 leeks, sliced
• 6 green onions, thinly sliced
• ⅓ cup minced shallots
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 8 cups fat-free beef stock
• 1 cup dry white wine, or additional beef stock
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons brandy, optional
• 1 teaspoon freshly squeezed lemon juice
• Freshly ground pepper to taste
  

In Lifetime® 3 Quart Saucepan over medium heat, preheat oil 2 minutes. Add onions, leeks, green onions, shallots, ginger, and garlic; sauté until soft, about 10 to 15 minutes, stirring frequently. Sprinkle flour over onions; cook and stir just until browned. Add beef stock, wine and soy sauce. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 20 minutes.

Stir in brandy, lemon juice and pepper; simmer, covered, 10 minutes. Serve hot.

Nutrients per serving: Calories 120, Total Fat 2.3g, % Fat 19.7%, Cholesterol 0mg, Protein 4.1g, Sodium 1449mg, Fiber 4g, Carbohydrates 16.6g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 4 medium potatoes, peeled, cubed
• 1½ cups fat-free chicken stock, or water
• 1 large onion, finely chopped
• 1 stalk celery, finely chopped
• 1 bay leaf, halved
• ⅓ cup nonfat dry milk
• 2 tablespoons flour
• ⅛ teaspoon pepper
• 2 cups skim milk
• 2 tablespoons chopped fresh parsley
  

In Lifetime® 3 Quart Saucepan over medium heat, combine potatoes, chick stock, onion, celery, and bay leaf. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 20 minutes, until potatoes are very tender. Remove from heat; remove and discard bay leaf. Using a fork, mash potatoes against side of pan to thicken slightly; do not drain.

In a small bowl, combine dry milk, flour, and pepper; gradually add milk, stirring until smooth. Stir milk mixture into potato mixture. Cook and stir over medium-low heat, until thickened and bubbly; cook and stir 2 additional minutes. Ladle soup into heated soup bowls or tureen. Garnish with parsley.

Nutrients per serving: Calories 112.7, Total Fat 0.7g, % Fat 5.4%, Cholesterol 2mg, Protein 7.1g, Sodium 358mg, Fiber 1.4g, Carbohydrates 19.8g

Cookware: Lifetime® 7 Quart Dutch Oven and Cover
Yield: 8 Servings

Ingredients:

• 2 cups dried split peas
• 8 cups water
• 1 bay leaf, halved
• 1 leek, chopped
• 1 medium onion, chopped
• 3 stalks celery with leaves, finely chopped
• 1 carrot, diced ¼-inch
• 2 medium potatoes, cubed
• 8 ounces smoked turkey, diced
• ¼ cup chopped fresh parsley
• ½ teaspoon salt, optional
• Freshly ground pepper
• ½ teaspoon lemon juice
  

In Lifetime® 7 Quart Dutch Oven over medium heat, combine split peas and water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 45 minutes.

Stir in bay leaf, leek, onion, celery, carrot, potatoes, and turkey. Cover and cook until the water seal forms. Reduce heat to low and simmer 30 minutes, until vegetables are tender. Remove and discard bay leaf; stir in parsley, salt and pepper. If desired, process in blender or food processor until smooth; return to Dutch oven to keep warm. Stir in lemon juice just before serving.

Nutrients per serving: Calories 235.5, Total Fat 2.5g, % Fat 9.4%, Cholesterol 15mg, Protein 17.6g, Sodium 249mg, Fiber 13.9g, Carbohydrates 36.9g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 1 cup fat-free chicken stock
• 2 cups skim milk
• 1½ pounds sweet potatoes, uncooked, peeled, cut in chunks
• 2 stalks celery with leaves, sliced
• ¼ cup chopped shallots, or scallions, white part only
• 1 large tart apple, cored, cut in chunks
• 2 tablespoons dry sherry, or Madeira wine, optional
• ⅛ teaspoon ground allspice
• 6 tablespoons plain nonfat yogurt, divided
• 1 tablespoon minced fresh parsley, divided
  

In Lifetime® 3 Quart Saucepan over medium heat, combine chicken stock, milk, sweet potatoes, celery, shallots, and apple. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 20 to 25 minutes until potatoes are soft.

With a slotted spoon, transfer cooked vegetables to food processor or blender; process until smooth. Return to pan with liquids; stir in sherry and allspice. If necessary, thin with additional milk; heat through. Serve in heated soup bowls; top each serving with 1 tablespoon yogurt and ½ teaspoon parsley.

Nutrients per serving: Calories 151.3, Total Fat 0.7g, % Fat 4.3%, Cholesterol 2mg, Protein 6.1g, Sodium 205mg, Fiber 3.1g, Carbohydrates 29.3g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1½ cups coarsely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 jalapeño pepper, minced
• 1 4-ounce can chopped mild green chilies
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt, optional
• 1 cut fat-free chicken stock
• 1 19-ounce can white kidney beans (cannellini), rinsed, drained
• 2 cups cubed cooked turkey
• ¼ cup coarsely chopped fresh cilantro
• ½ cup grated low-fat Monterey Jack cheese, divided
  

In Lifetime® 3 Quart Saucepan over medium heat, preheat oil 2 minutes. Sauté onion and garlic 5 minutes, or until onion is glossy. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt. Cook 1 minute.

Stir in chicken stock, beans and turkey. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 20 to 25 minutes or until slightly thickened. Stir in cilantro.

To serve, ladle into bowls; top each with 2 tablespoons cheese.

Nutrients per serving: Calories 655, Total Fat 11.9g, % Fat 16%, Cholesterol 49mg, Protein 52g, Sodium 686mg, Fiber 22g, Carbohydrates 88.4g