Ingredients

2 tablespoons garlic butter
1 cup pre-diced red onions
4 ounces pre-sliced baby portabella mushrooms (rinsed)
2 cups water
1 (9-ounce) package refrigerated three-cheese tortellini
1 (24-ounce) package fully cooked beef tips with gravy
1/3 cup sour cream

Steps

1. Place butter, onions, mushrooms, water, and tortellini in large sauté pan; cover and bring to a boil on medium-high.
2. When boiling, uncover and boil 8–10 minutes, gently stirring occasionally, or until most of liquid is absorbed.
3. Stir in beef tips, gravy, and sour cream; cook, uncovered, 2–3 minutes or until thoroughly heated. Serve.

CALORIES (per 1/4 recipe) 510kcal; FAT 23g; CHOL 120mg;
SODIUM 1210mg; CARB 41g; FIBER 4g; PROTEIN 36g;
VIT A 6%; VIT C 4%; CALC 15%; IRON 20%

Ingredients
1 bag baby salad greens (5–7 oz)
1/4 cup roasted red peppers
1 (14-ounce) can quartered artichoke hearts (drained)
1 (2.25-ounce) can sliced black olives (drained)
1 tablespoon capers (drained)
1/4 cup Caesar salad dressing

Steps

1. Dice red peppers; set aside. Place salad greens in salad bowl.
2. Layer ingredients in center of salad in this order: artichokes, olives, red peppers, and capers. Pour dressing over top of salad and serve.

CALORIES (per 1/4 recipe) 130kcal; FAT 10g; CHOL 0mg;
SODIUM 610mg; CARB 8g; FIBER 2g; PROTEIN 2g;
VIT A 50%; VIT C 35%; CALC 6%; IRON 15%