Ingredients

• Olive oil cooking spray
• 2 cups frozen pepper stir-fry (sliced onions and bell peppers)
• 1 cup frozen seasoning blend (diced onions, bell peppers, celery, and parsley)
• 2 cloves garlic
• 1 pound lean ground beef (7% fat)
• 1 tablespoon beef bouillon base
• 1 teaspoon Italian seasoning
• ½ teaspoon pepper
• 2 tablespoons paprika
• 2 (14.5 oz) cans diced tomatoes
• 3 ½ cups water
• 2 cups refrigerated diced potatoes with onions
• 1 (14 oz) can beef broth
• 4 oz elbow macaroni

Steps

1. Preheat large saucepan on high 1–2 minutes. Remove pan from heat and coat with spray. Add stir-fry and seasoning blends; cook and stir 3 minutes.
2. Crush garlic into pan using garlic press; stir to incorporate. Add ground beef, bouillon base, Italian seasoning, pepper, and paprika to pan. Cook 5–7 minutes, stirring to crumble meat, until no pink remains and meat is 160°F.
3. Stir in tomatoes (do not drain), water, potatoes, broth, and macaroni. Cover and bring to a boil. Cook 5 minutes, then reduce heat to medium and simmer 10 more minutes until pasta is tender. Serve.

Ingredients

• 1 Bakery baguette
• Olive oil cooking spray
• 8 teaspoons sun-dried tomato pesto

Steps

1. Place oven rack 6 inches from broiler, then preheat broiler on HIGH. Cut baguette into 8 slices and arrange on baking sheet.
2. Coat top of bread with spray. Spread 1 teaspoon tomato pesto on each slice.
3. Broil 2–3 minutes until golden. Serve.