INGREDIENTS

1 can (14.5 ounces) Schnucks diced tomatoes
1 pound Schnucks custom cut beef stew meat, cut into 1-inch chunks
1/4 cup all-purpose flour
1 teaspoon salt
3 tablespoons Schnucks olive oil
2 large garlic cloves, minced
1 large onion, chopped (1-1/2 cups)
1 can (7 ounces) chopped green chiles, undrained
2 large potatoes (about 10 ounces each), peeled and cut into 3/4-inch pieces
warmed corn tortillas (optional)

DIRECTIONS

1. Drain juice from tomatoes into large measuring cup. Add enough water to equal 1-1/2 cups; set aside. Add stew meat, flour and salt into large zip-tight plastic bag; seal bag and toss until meat is coated with flour mixture.
   
2. In 5- to 6-quart saucepot or Dutch oven, heat oil over medium heat until hot. Add garlic and onion; cook 3 to 5 minutes or until tender, stirring occasionally. Shake off excess flour from stew meat; add to saucepot and cook 5 minutes, stirring occasionally to brown all sides. Stir in chiles; cook 5 minutes, stirring occasionally.
3. Add potatoes, tomatoes and reserved tomato-water mixture; cover and heat to boiling over high heat. Reduce heat to low; simmer 35 to 40 minutes or until meat and potatoes are tender. Serve stew with tortillas if desired.

Prep: 10 minutes
Bake: 1 hour
Serves: 6

INGREDIENTS

olive oil cooking spray
1 box (10 ounces) frozen creamed spinach
1 jar (24 to 26 ounces) tomato-basil pasta sauce
2 bags (20 ounces each) frozen cheese-stuffed pasta shells
1 cup Schnucks shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 400°F. Spray 13 x 9-inch glass baking dish with cooking spray. Remove spinach from box and place in microwave-safe large bowl; heat in microwave oven on high 4 minutes or until thawed, stirring occasionally. Add pasta sauce and stir until well combined.
2. Place frozen shells in dish, filling side up. Spoon sauce mixture over shells; sprinkle with mozzarella. Cover baking dish with nonstick aluminum foil; bake 50 minutes or until shells are heated through. Remove foil; bake 8 to 10 minutes longer or until cheese is melted and lightly browned.

Prep: 20 minutes
Bake: 20 minutes
Serves: 4

INGREDIENTS

1 tube (13.8 ounces) refrigerated pizza crust dough
1 package (8 ounces) sliced provolone cheese
1 tablespoon Schnucks olive oil
1 small onion, chopped
1 garlic clove, finely chopped
1/2 cup sliced white mushrooms
1 bag (5 to 6 ounces) baby spinach
1 can (2.25 ounces) Schnucks sliced ripe black olives, drained
1 tablespoon Schnucks tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 400°F. Line large cookie with nonstick aluminum foil. Remove pizza dough from tube; unroll dough on center of cookie sheet. With fingertips, press dough into 13 x 9-inch rectangle. Cut dough vertically in half to make 2 smaller rectangles. Place provolone slices all over dough, overlapping slightly and leaving 1/2-inch border around edges of dough.
2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot; add onion and cook 3 to 4 minutes or until tender, stirring occasionally. Add garlic and mushrooms and cook 2 to 3 minutes, stirring frequently. Add spinach and cook until spinach wilts and liquid evaporates, stirring constantly. Stir in olives, tomato paste, salt and pepper.
3. With slotted spoon, spread spinach mixture over half of provolone slices on each rectangle, leaving a 1/2-inch border around edges of dough. Fold other half of dough over filling; pinch edges together to seal.
4. Cut 2 slits in top of each calzone to allow steam to escape during baking. Bake 20 to 25 minutes or until golden. Let calzones stand 5 minutes. With serrated knife, cut each calzone into 4 slices to serve.
   
   

Prep: 20 minutes
Bake: 12 minutes
Makes: 36 cups

INGREDIENTS

1 tablespoon Schnucks vegetable oil
1/2 small onion, chopped (1/2 cup)
1 pound lean ground beef
1 package (1.25 ounces) taco seasoning
1 garlic clove, crushed with press
1-1/4 cups Schnucks finely shredded Mexican cheese blend
1 tube (12 ounces) refrigerated golden-layer-style biscuits
sour cream, guacamole, chopped tomatoes and sliced green onions (optional)

DIRECTIONS

1. In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 5 minutes or until tender, stirring occasionally. Increase heat to medium-high; add ground beef and taco seasoning and cook 4 to 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Add garlic to skillet and cook 1 minute longer. Remove skillet from heat. Drain off any excess fat. Stir in 1/2 cup cheese.

2. Preheat oven to 400°F. Separate 10 biscuits into 3 or 4 layers to yield 36 layers. Press biscuit layers into 36 mini-muffin pan cups. Spoon beef mixture in cups, about 2 teaspoons per cup. Bake taco cups 8 minutes. Remove cups from oven; sprinkle with remaining 3/4 cup cheese. Bake 2 to 3 minutes longer or until cheese melts. If desired, spoon sour cream, guacamole, tomatoes and green onions over taco cups to serve.