We've just added 8 new tasty recipes (December 2008) using Money's products for your enjoyment. Bon Appetite! Go ahead, try one of these delicious recipes tonight!

• 1 lb Sirloin Tip Beef Marinating Steak (about 1 inch/2.5 cm thick) 500 g
• 6 tbsp Thai-style sweet chili sauce 90 mL
• 1/4 cup lime juice 60 mL
• 2 cloves garlic, minced
• 2 cups diced fresh or frozen mango 500 mL
• 1 tbsp toasted sesame oil 15 mL
• 2 tsp fi nely grated lime rind 10 mL
• 4 cups hot cooked Catelli® Healthy Harvest® Whole Wheat Spaghettini 1 L
• 2 cups bean sprouts, well rinsed (optional) 500 mL
• 1 can (10 oz/284 mL) Money’s Sliced Mushrooms, drained
• 1 cup each red onion and sweet red pepper, thinly sliced 250 mL
• 1 cup chopped fresh coriander 250 mL

1. Place the steak in a resealable plastic bag. Whisk together chili sauce, lime juice and garlic, reserving half of the mixture. Pour remaining mixture over steak; seal bag and refrigerate, turning the bag occasionally, for 4 hours or overnight.
2. Meanwhile, combine the reserved chili sauce mixture with 1 cup (250 mL) of the mango, sesame oil and lime rind in a blender; blend until smooth. Set aside.
3. Heat a heavy skillet or grill pan over medium-high heat. Remove the steak from the marinade; pat dry. Discard marinade. Cook the steak, turning once, for 8 to 10 minutes for medium-rare or until cooked to preferred doneness. Let stand for 5 minutes; slice thinly.
4. Meanwhile, toss the pasta with the reserved mango mixture, remaining mango, bean sprouts, mushrooms, onion and red pepper. Toss with steak and coriander. Serve immediately.

Makes 4 servings.

Per Serving: Cal 345, Pro 28 g, Total Fat 6 g, Sat. Fat 2 g, Chol 50 mg, Carb 46 g, Fibre 6 g, Sodium 308 mg, Potassium 433 mg.

• 1 lb Cross Rib Beef Simmering Steak, (11/4-inch/3 cm thick), well trimmed 500 g
• 1-1/4 cups sodium-reduced beef stock 300 mL
• 1/2 cup red wine 125 mL
• 1 small onion, sliced
• 1 can (10 oz/284 mL) Money’s Sliced Mushrooms, drained
• 1 tsp minced garlic 5 mL
• 1 tsp each dried rosemary and thyme 5 mL
• 2 large carrots, thickly sliced
• 4 tsp cornstarch 20 mL
• 1 tbsp horseradish 15 mL
• 4 cups cooked Catelli® Healthy Harvest® Yolk Free Whole Wheat Noodles, extra broad 1 L
• chopped fresh parsley

1. Heat large, heavy skillet over medium-high heat; brown steak on both sides. Stir in stock and red wine, scraping up any browned bits from the bottom of skillet. Transfer the steak and liquids to slow-cooker. Add onion, mushrooms, garlic, rosemary and thyme. Cover and cook on low for 7 hours. Add the carrots and cook for 1 hour or until beef and carrots are tender.
2. Transfer the steak to a plate; cover and let rest for 5 minutes. Scrape the juices and vegetables into a deep skillet. Whisk the cornstarch and horseradish with enough cold water to make a smooth paste. Stir into skillet; bring to a boil, stirring constantly. Cook, stirring often, for 3 minutes or until juices are glossy and thickened. Break the steak into large chunks with a fork; spoon vegetables and sauce over meat. Serve with hot cooked noodles. Garnish with parsley.

Makes 4 servings.

Per Serving: Cal 411, Pro 38 g, Total Fat 6 g, Sat. Fat 2 g, Chol 89 mg, Carb 43 g, Fibre 7 g, Sodium 419 mg, Potassium 440 mg.

• 1 tbsp vegetable oil 15 mL
• 1 onion, chopped
• 1 cup each carrot, celery and sweet red pepper, finely chopped 250 mL
• 2 tbsp Italian seasoning blend 25 mL
• 3 cloves garlic, minced
• 1 bay leaf
• 1 can (28 oz/796 mL) no-salt added diced tomatoes
• 1 can (10 oz/284 mL) Money’s Sliced Mushrooms
• 4 cups each sodium-reduced vegetable or chicken stock and water 1 L
• 4 cups Catelli® Healthy Harvest® Yolk Free Whole Wheat Noodles, broad (about 1/2 package) 1 L
• 1/2 cup dried red lentils, rinsed 125 mL
• 4 cups baby spinach 1 L
• 2 tbsp balsamic vinegar 25 mL

1. 1. Heat the oil in a Dutch oven set over medium heat; cook onion, carrots, celery, red pepper and Italian seasoning, stirring often, for 10 minutes or until vegetables are softened but not browned. Add the garlic and bay leaf; Cook for 1 minute or until fragrant. Add the tomatoes, mushrooms, vegetable stock and water; bring to a boil.
2. Stir in the noodles and lentils. Simmer for 15 minutes or until noodles and lentils are tender; discard bay leaf. Add the spinach; cook, stirring, just until wilted. Stir in the balsamic vinegar. Serve immediately. Makes 8 servings.

TIP: The lentils and noodles provide a complete protein source; however, meat-eaters can make a more filling soup by adding 2 cups (500 mL) leftover Butterball Turkey, chopped cooked breast.

Per Serving: Cal 198, Pro 10 g, Total Fat 3 g, Sat. Fat 0.5 g, Chol 9 mg, Carb 34 g, Fibre 7 g, Sodium 356 mg, Potassium 271 mg.

PREPARATION TIME: 15 MINUTES
MAKES: 2 LARGE WRAPS

• 1 boneless, skinless chicken breast, cooked and shredded
• 10 oz. (284 mL) tin Money's Mushrooms, Pieces and Stems, no salt, drained
• 1 large peeled carrot, grated
• 2 whole green onions, minced
• 2 T. (25 mL) fresh minced cilantro
• 1/3 cup (75 mL) plain non fat yogurt
• 1 to 2 tsp. (5 to 10 mL) curry paste
• 2 tortilla wraps
• 2 large leaves curly lettuce

1. To make filling, combine chicken, mushrooms, carrot, onions, and cilantro in a bowl and fold together until evenly blended.
2. Stir yogurt and curry paste together in a small bowl and fold into chicken and mushroom mixture.
3. Line a tortilla with lettuce.
4. Spoon half the chicken filling down the centre.
5. Roll up tightly.
6. Repeat with remaining tortilla.

PREPARATION TIME: 15 MINUTES
COOKING TIME: 20 MINUTES
MAKES: 8 CUPS/2 L

• 1 small onion, diced
• 1 stalk celery, diced
• 1 large peeled carrot, diced
• 2 large garlic cloves, minced
• 1 T. (15 mL) olive oil
• 2 c. (500 mL) 25% less sodium chicken broth
• 10 oz. (284 mL) tin Money's Mushrooms, Sliced, drained
• 14 oz.(398 mL) tin navy beans, rinsed and drained
• 2 ripe tomatoes, diced
• ½ tsp. (2 mL) ground cumin
• 2 T. (25 mL) minced fresh dill

1. Sauté onion, celery, carrot, and minced garlic in oil in large heavy saucepan until soft, about 10 minutes.
2. Stir in remaining ingredients except fresh dill and bring to a boil.
3. Reduce heat, cover, and simmer for 10 minutes.
4. Stir in fresh dill and serve.

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