Ingredients
1 1/2 pounds ground chuck
1/4 cup pre-diced onions
1/4 cup pre-diced green bell peppers
1/2 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 (12-ounce) jar brown gravy
1 (14.5-ounce) can diced tomatoes (undrained)
1 (4-ounce) can mushroom pieces (drained)
1 (24-ounce) package refrigerated mashed potatoes

Steps

1. Combine in large bowl, ground chuck, onions, green peppers, garlic powder, pepper, ketchup, and Worcestershire sauce; gently mix just until blended (do not over-mix). Preheat large sauté pan on medium-high 2–3 minutes.
2. Shape mixture into 4 patties and place in pan; wash hands. Cook patties 5 minutes on each side or until browned. Remove patties from pan and discard pan drippings.
3. Reduce heat to low and return pan to heat. Add gravy, tomatoes, and mushrooms, stirring until blended; return patties to pan. Simmer 10 minutes, turning patties and stirring occasionally, or until internal temperature of patties reaches 165°F. Use meat thermometer to accurately ensure doneness.
4. While patties simmer, place potatoes in microwave-safe bowl. Cover and microwave on HIGH 2–3 minutes, stirring once, or until thoroughly heated. Serve patties and sauce over mashed potatoes.

CALORIES (per 1/4 recipe) 710kcal; FAT 47g; CHOL 145mg;
SODIUM 1770mg; CARB 36g; FIBER 3g; PROTEIN 34g;
VIT A 15%; VIT C 40%; CALC 15%; IRON 25%

Ingredients
2 tablespoons water
1 (16-ounce) bag frozen peas and carrots
1 tablespoon butter
1/2 teaspoon seasoned salt

Steps

1. Place water with peas and carrots in microwave-safe bowl. Cover and microwave on HIGH 10–12 minutes, stirring once, or until desired tenderness.
2. Drain; stir in remaining ingredients. Serve.

CALORIES (per 1/4 recipe) 70kcal; FAT 3g; CHOL 10mg;
SODIUM 470mg; CARB 9g; FIBER 3g; PROTEIN 3g;
VIT A 160%; VIT C 10%; CALC 2%; IRON 4%