Quick Ragu Bolognese

2 tablespoon olive oil
1 pound ground beef
1 pound mild Italian sausage
1 medium onion chopped
1/3 cup chopped carrot
1/3 cup chopped celery
3 minced garlic cloves
1/2 cup red wine
1 28 ounce can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 - 2 tablespoons balsamic vinegar
1/3 cup half and half

Heat oil in large saucepan over medium heat.  Add meat, onion, carrot, celery, and garlic; saute until meat begins to brown.  Add wine and cook until wine evaporates, stirring often about 3 minutes.  Stir in tomatoes, basil, oregano, balsamic vinegar and half and half.  Reduce heat to medium low and simmer until sauce is thickened about 25 minutes.  Season with salt and pepper.  Serve over pasta.

Reuben Dip

8 ounce package of 1/3 less fat cream cheese

1/2 cup light sour cream

8 ounces sliced corned beef - finely chopped

8 ounces shredded swiss cheese

1/2 cup chopped, drained sauerkraut

Soften cream cheese and mix all ingredients together using a hand or stand mixer.

Hollow out a round loaf of bread and put dip inside.  Cover with foil and bake at 400 degrees for 1.5 hours.  Or place in a casserole dish and bake on 400 degrees for 30 minutes.  Serve with hearty crackers such as triscuits.

Chicken and Black Bean Enchiladas

Cooking spray
1 tablespoon canola oil
1 1/2 cups chopped onion
1 cup chopped poblano chile
5 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup unsalted chicken stock
1 tablespoon pureed canned chipotle chiles in adobo sauce
2 (8-ounce) cans unsalted tomato sauce
3 cups shredded cooked skinless chicken breast
1 (15.5-ounce) can unsalted black beans, rinsed and drained
4 ounces shredded reduced-fat cheddar cheese (about 1 cup)
4 ounces shredded part-skim mozzarella cheese (about 1 cup)
16 (6-inch) corn tortillas
1 cup prepared salsa
1/2 cup reduced-fat sour cream
Fresh cilantro leaves (optional) 

Step 1

Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.

Step 2

Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Step 3

Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.

Step 4

Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.