1/4 cup flour
2 eggs (or 1/2 cup egg substitute)
1 1/2 cups panko (Japanese bread crumbs)
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 beef chuck patties (1 lb)
3 tablespoons olive oil
1 packet garlic and herb sauce mix (about 1.5 oz)
1 1/2 cups reduced-fat milk
2 tablespoons unsalted butter
2 cups baby spinach leaves (about 3 oz)

Steps

1. Place flour on plate (may be paper). Beat eggs gently, in a shallow bowl, until blended. Combine in second shallow bowl, bread crumbs, Italian seasoning, salt, and pepper.
2. Preheat large sauté pan on medium-high 2–3 minutes. Dip patties in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into bread crumb mixture.
3. Place oil in pan; swirl to coat. Add patties to pan (wash hands); cook 2–3 minutes on each side to brown.
4. Reduce heat to medium; cook 2–3 more minutes on each side or until internal temperature reaches 160°F. Use a meat thermometer to accurately ensure doneness.
5. Meanwhile, combine sauce mix and milk in medium saucepan. Bring to a boil on medium-high.
6. Reduce heat on sauce to low; stir in butter and spinach. Cook 2–3 minutes, stirring often, or until spinach is wilted. Serve sauce over patties.

CALORIES (per 1/4 recipe) 570kcal; FAT 35g; CHOL 195mg;
SODIUM 970mg; CARB 33g; FIBER 3g; PROTEIN 31g;
VIT A 35%; VIT C 2%; CALC 15%; IRON 20%

2 tablespoons olive oil
1 (19.4-ounce) package frozen pasta and broccoli in garlic/olive oil sauce
1 (14.5-ounce) can herb/garlic diced tomatoes (drained)

Steps

1. Place oil and pasta mixture in large sauté pan. Cover and cook on medium 8–9 minutes, stirring occasionally, or until pasta is hot and sauce is dissolved.
2. Stir in tomatoes; cook 1–2 more minutes or until thoroughly heated. Serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 12g; CHOL 25mg;
SODIUM 1080mg; CARB 30g; FIBER 2g; PROTEIN 7g;
VIT A 10%; VIT C 15%; CALC 10%; IRON 10%