Ingredients

• 1 lb ground beef chuck
• 1 (14.5-oz) can beef broth
• 1 cup water
• 8 oz elbow macaroni (2 cups)
• 1 (12-oz) can evaporated milk
• ¼ cup processed cheese sauce
• 8 oz shredded sharp Cheddar cheese

Steps

1. Preheat large sauté pan (or electric skillet) on medium-high 2-3 minutes. Place ground beef in pan (wash hands); cook 5-7 minutes, stirring to crumble meat, or until beef is brown and no pink remains.
2. Stir in broth, water, and macaroni; bring to a boil. Cook and stir 10-12 minutes or until liquid is mostly absorbed and pasta is soft and tender.
3. Stir milk into pasta; remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve. (Makes 6 servings.)

Ingredients

• 12 oz fresh broccoli florets
• 1 (16-oz) bag frozen stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, mushrooms)
• 1 tablespoon water
• 1 tablespoon canola oil
• ¼ cup hoisin sauce
• 1 tablespoon ginger spice blend paste

Steps

1. Combine broccoli, stir-fry vegetables, and water; cover and microwave on HIGH 3-4 minutes or until stir-fry vegetables are thawed and broccoli is tender.
2. Preheat large sauté pan (or wok) on high 2-3 minutes. Place oil in pan. Drain any liquid from veggies; transfer veggies to hot sauté pan. (Use caution: oil may pop, if water is not thoroughly drained.)
3. Stir in hoisin sauce and ginger paste; cook and stir 2-3 minutes or until vegetables are tender. Serve.