Lentil and Pasta Stew

½ pound smoked kielbasa or Polish sausage, chopped

3 Tbsp. olive oil

3 Tbsp. butter

1 cup cubed peeled potatoes

¾ cup sliced fresh carrots

1 celery rib, sliced

1 small onion, finely chopped

5 cups beef broth

1 cup dried lentils, rinsed

1 cup canned diced tomatoes

1 bay leaf

1 tsp. coarsely ground pepper

¼ tsp. salt

1 cup uncooked ditalini or other small pasta

Shredded Romano cheese

Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-quart slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt.

Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker, Discard bay leaf. Sprinkle servings with cheese.

Prep time: 25 minutes. Cook time: 8 hours. Makes: 8 servings.

BBQ Beef Nachos

¼ cup small red onion, thinly sliced

2 Tbsp. fresh lime juice

Kosher salt

1 Tbsp. olive oil

1 large yellow onion, finely chopped

2 cloves garlic, pressed

1 pound ground beef

1 cup barbecue sauce

½ cup canned tomato sauce

6 oz. tortilla chips (about 7 cups)

8 oz. Monterey Jack cheese, coarsely grated (about 2 cups)

3 scallions, thinly sliced

1 ripe avocado, diced

Heat oven to 450°F. In a small bowl, combine red onion, lime juice, and pinch of salt and let stand.

Heat oil in large skillet on medium. Add yellow onion and ¼ teaspoon salt and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and cook 1 minute.

Add beef and cook 5 minutes, breaking into small pieces. Stir in barbecue sauce and tomato sauce and simmer until slightly thickened, 4 to 5 minutes.

On rimmed baking sheet, toss chips and half of cheese. Top with beef mixture and sprinkle remaining cheese on top. Bake until cheese is melted, 3 to 4 minutes.

Top nachos with scallions, avocado, and red onion.

Total time: 40 minutes. Makes: 8 servings.