Ingredients

2 lb. lean ground beef
2 16-oz. jars salsa
3 cups sliced fresh mushrooms (8 oz.)
1-1/2 cups shredded carrots (3 medium)
1-1/2 cups finely chopped red and/or green sweet pepper
1/3 cup tomato paste
2 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/2 tsp. salt
1/4 tsp. cayenne pepper
4 cloves garlic, minced
6 kaiser rolls, split and toasted

Directions

1. In a skillet cook beef over medium heat until brown, stirring to break meat in pieces. Drain fat. In 5- or 6-qt. slow cooker stir together beef and remaining ingredients (except rolls).
2. Cover; cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
3. Reserve 5 cups of the meat mixture for Spicy Beef Taco Salad; cover tightly, refrigerate. Serve remaining meat mixture on toasted kaiser rolls.

Makes 8-10 servings.

Nutritional information per serving: Calories 294, Total Fat (g) 8, Saturated Fat (g) 3, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 36, Sodium (mg) 756, Carbohydrate (g) 37, Total Sugar (g) 5, Fiber (g) 3, Protein (g) 18, Vitamin A (DV%) 0, Vitamin C (DV%) 42, Calcium (DV%) 8, Iron (DV%) 20

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Ingredients

1 pound dry spaghetti
2 tablespoons olive oil
1 pound button mushrooms, thinly sliced
2 cloves garlic, finely chopped
1 pound ground beef
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1 cup heavy cream
1 cup (4 ounces) grated Parmesan
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Directions

1. Cook the spaghetti according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes.
3. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes.
4. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and 3/4 cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes.
5. Drain the pasta and return it to the pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

Serves 4.

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Ingredients

1 1/4 ounces Galliano
2 1/2 ounces sparkling apple juice
Ice
8 ounces chilled Prosecco

Directions

1. Combine Galliano and apple juice in a cocktail shaker filled halfway with ice. Stir until chilled and frost is forming on the shaker, about 10 stirs.
2. Strain between two champagne flutes and divide Prosecco evenly.

Makes 2 drinks.

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