Ingredient: tomato paste

Stuffed Zucchini and Beef

How To Prepare
Preheat oven to 350°F. Cut zucchini in half lengthwise and scoop out centers. Chop flesh.

Add garlic to skillet and fry 2 minutes. Add meat and brown well; drain. Stir in tomato paste, chopped zucchini flesh and black pepper.

Spoon meat mixture into zucchini shells. Place in shallow baking dish; pour about 1/2 cup water in the pan around the outside of zucchini shells. Cover and bake in preheated oven until tender, about 30 minutes or until done. Garnish with tomato slices and parsley; serve.

Slow-Cooked Beef Burgundy

How To Prepare
Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.
Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.
Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.