Asparagus-Dijon Chicken Fettuccine

Sorce	lippeliga
Caloric	:1 Serving: Calories 290 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 3 g); Cholesterol 60 mg; Sodium 1030 mg; Total Carbohydrate 34 g (Dietary Fiber 3 g); Protein 29 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 10 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:5 servings 1 tablespoon margarine or butter 1 pound boneless skinless chicken breast halves, cut into 1-inch pieces 1 medium onion, chopped (1/2 cup) 1 can (4 ounces) mushroom pieces and stems, drained 1 package Chicken Helper® fettuccine Alfredo 2 1/2 cups hot water 1 cup milk 2 tablespoons Dijon mustard 1 package (9 ounces) frozen asparagus cuts, thawed and drained
Instructions	1. Melt margarine in 10-inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3 to 5 minutes, stirring occasionally, until outside of chicken turns white. 2. Stir in Sauce Mix, hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. 3. Stir in asparagus. Cover and cook 2 minutes, stirring occasionally; remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving. High Altitude (3500-6500 ft) Increase hot water to 2 3/4 cups. After stirring in asparagus, cover and cook 4 minutes.

Beef Pasta and Mushroom Soup

Sorce	neohosting
Caloric	:1 Serving: Calories 260 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 1050 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 18 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2
Ingridients	Prep Time:35 min Start to Finish:35 min Makes:6 servings 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1/2 cup) 6 cups hot water 1 box Hamburger Helper® beef pasta 1/2 teaspoon dried basil leaves, crushed 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium cloves garlic, finely chopped 1 can (4 oz) Green Giant® mushroom pieces and stems, drained 2 tablespoons dry red wine, if desired 2 tablespoons chopped fresh parsley
Instructions	1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. 2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly. 3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley. High Altitude (3500-6500 ft) Increase last cook time to 15 minutes.

Tomato-Vegetable Stroganoff

Sorce	Stephiroth
Caloric	:1 Serving: Calories 330 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 1 1/2g); Cholesterol 55mg; Sodium 1090mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 11g); Protein 20g Percent Daily Value*: Vitamin A 15
Ingridients	Prep Time:5 min Start to Finish:25 min Makes:6 servings 1 pound lean ground beef 1 package Hamburger Helper® stroganoff 2 cups Green Giant® frozen cut green beans or Green Giant® frozen broccoli cuts 1 cup hot water 1 cup milk 1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
Instructions	1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling; stir in uncooked Pasta. 3. Reduce heat; cover and simmer 15 minutes, stirring occasionally. High Altitude (3500-6500 ft) High Altitude (3500-6500 ft): Increase hot water to 2 1/4 cups; simmer uncovered. If using green beans, heat soup mixture to boiling; reduce heat, then simmer 5 minutes before stirring in uncooked Pasta.

Spicy Taco Salad

Sorce	metaphoenix
Caloric	:1 Serving: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 1010mg; Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 6g); Protein 18g Percent Daily Value*: Vitamin A 40%; V
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 1 pound lean ground beef 3 2/3 cups hot water 1 package Hamburger Helper® chili macaroni 3 teaspoons chili powder 1/2 teaspoon dried oregano leaves 1/4 teaspoon red pepper sauce 1 large garlic clove, crushed 1/2 teaspoon ground cumin, if desired 1/8 teaspoon ground red pepper (cayenne), if desired 6 cups shredded lettuce 2 medium tomatoes, chopped (1 1/2 cups) 1 medium green bell pepper, chopped (1 cup) 1/3 cup sliced green onion 1/4 cup sliced ripe olives 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
Instructions	1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in hot water, uncooked Pasta, Sauce Mix, chili powder, oregano, pepper sauce, garlic, cumin and red pepper. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Uncover and cook 5 minutes longer. Cool 5 minutes. 4. Mix remaining ingredients in large bowl. Add beef mixture; toss. Serve immediately or, if desired, cover and refrigerate at least 4 hours until chilled. High Altitude (3500-6500 ft) No changes.

Easy Beef Taco Dish

Sorce	wolfUltraCorp
Caloric	:1 Serving: Calories 400 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 880mg; Total Carbohydrate 46g (Dietary Fiber 6g, Sugars 5g); Protein 27g Percent Daily Value*: Vitamin A 10%; Vitam
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:5 servings 1 pound lean ground beef 3 2/3 cups hot water 1 package Hamburger Helper® beef taco 2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed 1/4 cup milk 1 cup shredded lettuce 1 large tomato, chopped (1 cup) Sliced ripe olives, if desired
Instructions	1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in hot water, Sauce Mix and beans. Heat to boiling, stirring occasionally. Stir in uncooked Pasta. 3. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender (sauce will thicken as it stands). Meanwhile, stir Topping mix and milk in bowl 30 seconds; set aside. 4. Remove from heat. Spoon and lightly spread topping evenly over beef mixture. Sprinkle with remaining ingredients. High Altitude (3500-6500 ft) No changes.

Tortilla Casserole

Sorce	ZaKKtoxedo
Caloric	:1 Serving: Calories 530 (Calories from Fat 230 ); Total Fat 25 g (Saturated Fat 11 g); Cholesterol 80 mg; Sodium 1450 mg; Total Carbohydrate 48 g (Dietary Fiber 2 g); Protein 29 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calciu
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 1 pound lean ground beef 1 small onion, chopped (1/4 cup) 1 1/3 cups hot water 1 cup Old El Paso® Thick 'n Chunky medium salsa 1/2 cup milk 1 package Hamburger Helper® cheesy nacho 6 Old El Paso® flour tortillas (6 inches in diameter) 1 1/2 cups shredded Cheddar cheese (6 ounces)
Instructions	1. Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender. 2. Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese. 3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted. High Altitude (3500-6500 ft) Increase hot water to 1 3/4 cups.

Easy Oven Enchiladas

Sorce	danieledge
Caloric	:1 Serving: Calories 560 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 10 g); Cholesterol 70 mg; Sodium 1690 mg; Total Carbohydrate 64 g (Dietary Fiber 2 g); Protein 27 g Percent Daily Value*: Vitamin A 30 %; Vitamin C 0%; Calciu
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:6 enchiladas 1 pound lean ground beef 1/2 cup milk 1 1/3 cups hot water 1 package Hamburger Helper® cheesy enchilada 6 Old El Paso® flour tortillas for burritos (8 inches in diameter) 1 jar (16 ounces) Old El Paso® salsa (any variety) 1 cup shredded Cheddar cheese (4 ounces) 3 tablespoons milk
Instructions	1. Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender. 2. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese. 3. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas. High Altitude (3500-6500 ft) Increase hot water to 2 cups and simmer time to about 12 minutes.

Chili-Mac Soup

Sorce	Talon-x
Caloric	:1 Serving: Calories 320 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 940 mg; Total Carbohydrate 39 g (Dietary Fiber 3 g); Protein 19 g Percent Daily Value*: Vitamin A 30 %; Vitamin C 25 %; Calciu
Ingridients	Prep Time:25 min Start to Finish:35 min Makes:6 servings 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1/2 cup) 1/4 cup chopped green bell pepper 5 cups hot water 1 box Hamburger Helper® chili macaroni 1 teaspoon chili powder 1/2 teaspoon garlic salt 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 1 can (7 oz) Green Giant® Niblets® whole kernel corn, undrained 2 tablespoons sliced pitted ripe olives
Instructions	1. Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. 2. Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes. Heat to boiling, stirring constantly. 3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes longer. High Altitude (3500-6500 ft): Add pasta with the tomatoes.

Lasagna Florentine

Sorce	thegioihoctro
Caloric	:1 Serving: Calories 400 (Calories from Fat 140 ); Total Fat 15 g (Saturated Fat 7 g); Cholesterol 70 mg; Sodium 1190 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g); Protein 28 g Percent Daily Value*: Vitamin A 60 %; Vitamin C 4 %; Calciu
Ingridients	Prep Time:5 min Start to Finish:35 min Makes:5 servings 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 4 cups hot water 1 package Hamburger Helper® lasagna 1 box (9 oz) Green Giant® frozen spinach, thawed and squeezed to drain 1 cup shredded mozzarella cheese (4 ounces)
Instructions	1. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until beef is brown; drain. 2. Stir in hot water, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer 14 to 16 minutes, stirring occasionally, until pasta is tender. Stir in spinach; sprinkle with cheese. Cover and simmer about 3 minutes or until cheese is melted. High Altitude (3500-6500 ft) Decrease hot water to 3 3/4 cups and increase first simmer time to 17 min.

Quick Potato Salad

Sorce	pinkyGille
Caloric	:1 Serving: Calories 300 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 3 1/2g); Cholesterol 100 mg; Sodium 890 mg; Total Carbohydrate 26 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 6 %; Calci
Ingridients	Prep Time:15 min Start to Finish:1 hr 25 min Makes:5 servings 1 package Betty Crocker® hash brown potatoes 4 cups hot water 2 teaspoons instant chopped onion 1 teaspoon salt 1/2 cup mayonnaise or salad dressing 1 tablespoon Dijon mustard 1 medium celery stalk, thinly sliced (1/2 cup) 1 tablespoon chopped pimiento-stuffed olives 2 hard-cooked eggs, chopped Seasoned salt to taste Pepper to taste
Instructions	1. Heat Potatoes, hot water, onion and salt to boiling in 2-quart saucepan; reduce heat. Cover and simmer 5 minutes; drain. Rinse with cold water until potatoes are cool; drain thoroughly. 2. Stir together mayonnaise and mustard in large bowl. Add potatoes and remaining ingredients; toss until coated. Cover and refrigerate at least 1 hour until chilled. High Altitude (3500-6500 ft) No changes.