Ingredients
1 small yellow onion
1 tablespoon butter
1 tablespoon minced garlic
1 pound lean ground beef, 7% fat
4 ounces sliced baby portabella mushrooms (rinsed)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
1 (8-ounce) package wide egg noodles
1 (10-ounce) can double-strength beef broth
1 (8-ounce) container sour cream

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Peel and dice (rinsed) onion.
2. Melt butter in large sauté pan on medium-high; swirl to coat. Stir in onions and garlic; cook 1 minute, stirring occasionally.
3. Add beef, mushrooms, salt, and pepper. Cook 5–7 minutes, stirring frequently, until meat crumbles and no pink remains.
4. Stir flour into beef mixture; cook 2 minutes, stirring often.
5. Stir pasta into boiling water. Boil 7–8 minutes, stirring occasionally, until tender.
6. Slowly stir broth into beef mixture; stir in sour cream. Reduce to medium; simmer 7–8 minutes, stirring occasionally.
7. Drain pasta thoroughly; serve beef mixture over pasta.

CALORIES (per 1/6 recipe) 389kcal; FAT 17g; CHOL 117mg; SODIUM 558mg; CARB 36g; FIBER 5g; PROTEIN 25g; VIT A 5%; VIT C 2%; CALC 7%; IRON 19%

Ingredients
2 (14.5-ounce) cans Italian green beans (drain 1 can)
1 tablespoon cooked bacon pieces
2 drops liquid smoke flavoring
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper

Steps

1. Stir all ingredients together in microwave-safe bowl (including liquid from 1 can).
2. Cover and microwave on HIGH 5–6 minutes, stirring once, until thoroughly heated. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 41kcal; FAT <1g; CHOL 1mg; SODIUM 537mg; CARB 7g; FIBER 4g; PROTEIN 2g; VIT A 5%; VIT C 5%; CALC 2%; IRON 5%