Ingredients
1/4 cup roasted red peppers (drained)
1 tablespoon butter
1 teaspoon roasted garlic
1 cup grape tomatoes
1 (14-ounce) can quartered artichoke hearts (drained)
1 tablespoon flour
1/2 teaspoon Montreal steak seasoning
1 (17-ounce) package fully cooked beef roast au jus
6 ounces medium egg noodles

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to boil on high heat for noodles.
2. Cut peppers into bite-size pieces. Measure remaining ingredients and assemble near stove.
3. Preheat large sauté pan on medium-high 2–3 minutes. Melt butter in pan and swirl to coat. Add garlic, tomatoes, peppers and artichokes. Cover and cook 3–4 minutes, stirring occasionally.
4. Stir in flour and steak seasoning. Cover and simmer 2 more minutes.
5. Add roast to sauté pan, breaking meat apart with spoon (if needed) while stirring. Reduce heat to medium, cover and simmer 5 minutes or until mixture is heated through.
6. Meanwhile, stir noodles into boiling water. Return to a boil and boil 5 minutes. Drain noodles and serve beef mixture over noodles.

CALORIES (per 1/4 recipe) 420kcal; FAT 13g; CHOL 120mg;
SODIUM 830mg; CARB 44g; FIBER 3g; PROTEIN 33g;
VIT A 20%; VIT C 35%; CALC 4%; IRON 25%

Ingredients
1 (16-ounce) bag frozen corn kernels
1 tablespoon butter
1/2 teaspoon seasoned salt
1/4 cup reduced fat milk

Steps

1. Place all ingredients in microwave-safe bowl.
2. Cover and microwave on HIGH 5 minutes or until heated through. Stir and serve.

CALORIES (per 1/4 recipe) 130kcal; FAT 4g; CHOL 10mg;
SODIUM 220mg; CARB 24g; FIBER 3g; PROTEIN 4g;
VIT A 8%; VIT C 10%; CALC 2%; IRON 4%