Ingredients
1 tablespoon herb garlic butter
1/4 cup pre-diced red onions
4 ounces pre-sliced baby portabella mushrooms (rinsed)
1 (17-ounce) package fully cooked beef roast au jus
1/2 cup port or Burgundy wine
1/2 cup reduced-sodium beef broth
1/2 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
4 slices Bakery Multigrain Bread
2 ounces extra-sharp Cheddar cheese

Steps
1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add onions and mushrooms; cook 3–4 minutes, stirring often, or until onions begin to brown. Meanwhile, cut roast into bite-size pieces; reserve sauce for next step.
2. Stir wine, broth, pepper, and (roast) sauce into onion mixture. Reduce heat to medium; cook 5–7 minutes, stirring often, until liquid has reduced by half.
3. Combine cornstarch and water in small bowl until smooth. Slowly pour into sauce, stirring continuously, until blended. Bring sauce back to a boil, stirring often, or until sauce begins to thicken.
4. Reduce heat to low. Stir in roast; cook 1–2 minutes, stirring often, or until thoroughly heated. Place bread on serving plates; top with meat and sauce mixture. Grate cheese over top and serve.

 

CALORIES (per 1/4 recipe) 360kcal; FAT 15g; CHOL 85mg; SODIUM 760mg; CARB 21g; FIBER 1g; PROTEIN 31g; VIT A 4%; VIT C 4%; CALC 10%; IRON 35%

Ingredients
32 ounces refrigerated sour cream/chive mashed potatoes
3 ounces extra-sharp Cheddar cheese
1 tablespoon herb garlic butter
1/4 cup regular (or Cheddar) French-fried onions

Steps

1. Place potatoes in microwave-safe bowl; cover and microwave on HIGH 4 minutes or until partially heated.
2. Grate cheese finely. Stir into potatoes, with butter; microwave 3 minutes or until hot. Stir, top with fried onions, and serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 260kcal; FAT 17g; CHOL 40mg; SODIUM 700mg; CARB 20g; FIBER 1g; PROTEIN 7g; VIT A 10%; VIT C 2%; CALC 15%; IRON 2%

Ingredients
12 ounces fresh snipped green beans (rinsed)
2 cups water
1 (14.5-ounce) can stewed tomatoes (undrained)
1/2 cup pre-diced red onions
1 tablespoon cooked bacon pieces
1 tablespoon herb garlic butter
1/8 teaspoon pepper

Steps
1. Snap beans, if desired. Place in medium saucepan with water. Bring to boil on high; cook 7-10 minutes, stirring often, until beans begin to soften.
2. Drain; stir in remaining ingredients. Reduce heat to low; cover and cook 10-12 minutes, stirring often, for crisp-tender (or until desired tenderness). Serve.

 

CALORIES (per 1/4 recipe) 130kcal; FAT 6g; CHOL 15mg; SODIUM 450mg; CARB 12g; FIBER 4g; PROTEIN 7g; VIT A 15%; VIT C 35%; CALC 6%; IRON 15%