Ingredients
1/4 cup flour
1/2 teaspoon seasoned salt
1/2 cup egg substitute (or 2 large eggs, beaten)
2/3 cup plain bread crumbs
4 cubed steaks (about 1 1/2 lb)
3 tablespoons canola oil
1 packet sausage gravy mix (about 2 1/2 oz)
1 (12-ounce) can evaporated milk
1 cup water

Steps

1. Combine flour and seasoned salt in medium bowl. Place egg substitute in second bowl and bread crumbs in third bowl. Preheat large sauté pan on medium 1–2 minutes.
2. Dredge each steak in flour mixture, coating evenly. Dip into eggs; remove and let excess drip off. Dredge in bread crumbs (wash hands). Place oil in pan; swirl to coat. Add steaks (wash hands); cook 3–4 minutes on each side or until golden. Remove from pan and cover to keep warm.
3. Stir in gravy mix and gradually add milk and water, stirring continually, until gravy is smooth. Reduce heat to low and cook 2–3 minutes, stirring often, to heat thoroughly. Serve gravy over steaks.

CALORIES (per 1/4 recipe) 780kcal; FAT 45g; CHOL 255mg;
SODIUM 1160mg; CARB 36g; FIBER 1g; PROTEIN 54g;
VIT A 6%; VIT C 2%; CALC 30%; IRON 30%

Ingredients
1 (24-ounce) package refrigerated mashed potatoes
1/4 cup milk
1 tablespoon butter
1 1/2 teaspoons pepper

Steps

1. Combine all ingredients in microwave-safe bowl; cover.
2. Microwave on HIGH 4 minutes, stirring once, or until hot. Stir and serve.

CALORIES (per 1/4 recipe) 240kcal; FAT 15g; CHOL 35mg;
SODIUM 660mg; CARB 22g; FIBER 1g; PROTEIN 3g;
VIT A 10%; VIT C 0%; CALC 6%; IRON 4%

Ingredients

1 (12-ounce) bag snipped green beans
2 cups water
1 tablespoon cooked bacon pieces
1 tablespoon butter
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Steps

1. Place beans and water in medium saucepan on high and bring to boil. Boil 7 minutes, stirring occasionally, or until beans begin to soften.
2. Drain; stir in remaining ingredients. Cover, reduce heat to low, and cook 8–10 minutes, stirring occasionally, or until desired tenderness. Serve.

CALORIES (per 1/4 recipe) 60kcal; FAT 3.5g; CHOL 10mg;
SODIUM 250mg; CARB 6g; FIBER 3g; PROTEIN 2g;
VIT A 15%; VIT C 15%; CALC 4%; IRON 4%