Ingredients
1 lb ground beef chuck
1 (14.5-oz) can beef broth
1 cup water
8 oz elbow macaroni (2 cups)
1 (12-oz) can evaporated milk
1/4 cup processed cheese sauce
8 oz shredded sharp Cheddar cheese


Steps

1. Preheat large sauté pan (or electric skillet) on medium-high 2–3 minutes. Place ground beef in pan (wash hands); cook 5–7 minutes, stirring to crumble meat, or until beef is brown and no pink remains.
2. Stir in broth, water, and macaroni; bring to a boil. Cook and stir 10–12 minutes or until liquid is mostly absorbed and pasta is soft and tender.
3. Stir milk into pasta; remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 540kcal; FAT 28g; CHOL 110mg; SODIUM 830mg; CARB 35g; FIBER 1g; PROTEIN 33g; VIT A 10%; VIT C 0%; CALC 50%; IRON 15%

Ingredients
12 oz fresh broccoli florets
1 (16-oz) bag frozen stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, mushrooms)
1 tablespoon water
1 tablespoon canola oil
1/4 cup hoisin sauce
1 tablespoon ginger spice blend paste


Steps

1. Combine broccoli, stir-fry vegetables, and water; cover and microwave on HIGH 3–4 minutes or until stir-fry vegetables are thawed and broccoli is tender.
2. Preheat large sauté pan (or wok) on high 2–3 minutes. Place oil in pan. Drain any liquid from veggies; transfer veggies to hot sauté pan. (Use caution: oil may pop, if water is not thoroughly drained.)
3. Stir in hoisin sauce and ginger paste; cook and stir 2–3 minutes or until vegetables are tender. Serve.

CALORIES (per 1/4 recipe) 140kcal; FAT 4.5g; CHOL 0mg; SODIUM 310mg; CARB 22g; FIBER 5g; PROTEIN 4g; VIT A 30%; VIT C 140%; CALC 4%; IRON 4%