Spicy Pepper Steak

Sorce	Imalatiana
Caloric	:1 Serving: Calories 205 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 300 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:4 servings 1 tablespoon chili or vegetable oil 1 pound cut-up beef for stir-fry 1 medium bell pepper, cut into 3/4-inch squares 1 medium onion, sliced 1/4 cup hoisin sauce Hot cooked noodles or rice, if desired
Instructions	1. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. 2. Add beef to wok; stir-fry about 2 minutes or until brown. Add bell pepper and onion; stir-fry about 1 minute or until vegetables are crisp-tender. Stir in hoisin sauce; cook and stir about 30 seconds or until hot. Serve with noodles.

Design-Your-Own Pizza

Sorce	Anirpg
Caloric	:1 Serving: Calories 215 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 25 mg; Sodium 280 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 13 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 1
Ingridients	Prep Time:30 min Start to Finish:55 min Makes:2 pizzas; 16 servings Whole Wheat Pizza Crust 1 package regular or quick active dry yeast 1 cup warm water (105°F to 115°F) 1 1/2 cups Gold Medal® all-purpose flour 1 cup Gold Medal® whole wheat flour 2 tablespoons olive or vegetable oil 1/2 teaspoon salt Olive or vegetable oil Cornmeal Filling 1 lb lean (at least 80%) ground beef, or ground pork, lamb or turkey 1 large onion or 1 medium green bell pepper, chopped (1 cup) 1 teaspoon Italian seasoning 2 cloves garlic, finely chopped 1 can (8 oz) pizza sauce 1 can (4 oz) Green Giant® sliced mushrooms, drained, or 1 can (4.5 oz) Old El Paso® chopped green chiles, drained 2 cups shredded mozzarella, Cheddar, Monterey Jack or brick cheese (8 oz) 1/4 cup grated Parmesan or Romano cheese
Instructions	1. In medium bowl, dissolve yeast in warm water. Stir in all-purpose and whole wheat flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Let rest 20 minutes. Follow directions below for thin or thick crusts. 2. For thin crusts: Move oven rack to lowest position. Heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half. With floured fingers, pat each half into 11-inch round on cookie sheet. Bake uncovered about 10 minutes or until crust just begins to brown. 3. For thick crusts: Move oven rack to lowest position. Heat oven to 375°F. Grease 2 8-inch square pans with oil. Sprinkle with cornmeal. Divide dough in half. With floured fingers, pat each half in bottom of pan. Cover and let rise in warm place 30 to 45 minutes or until almost double. Bake uncovered 20 to 22 minutes or until crust just begins to brown. 4. While crusts are baking, in 10-inch skillet, cook beef, onion, Italian seasoning and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Spread pizza sauce over crusts. Sprinkle with beef mixture, mushrooms and cheeses. 5. Bake thin-crust pizzas at 425°F about 10 minutes, thick-crust pizzas at 375°F about 20 minutes, or until cheese is melted and pizzas are bubbly.

Reuben Casserole

Sorce	tankzor
Caloric	:1 Serving: Calories 240 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 13 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:9 servings 3 cups hot water 1 cup milk 1/4 cup margarine or butter 1 tablespoon yellow mustard 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes 1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces 1 can (14 1/2 ounces) sauerkraut , rinsed well and drained 2 cups shredded Swiss cheese (8 ounces) 1 tablespoon caraway seed, if desired
Instructions	1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches. 2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. 3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed. 4. Bake uncovered about 20 minutes or until cheese is golden brown. High Altitude (3500-6500 ft) Increase bake time to about 25 minutes.

Garlic Shepherd's Pie

Sorce	Xider
Caloric	:1 Serving: Calories 350 (Calories from Fat 140); Total Fat 16g (Saturated Fat 5g, Trans Fat 2g); Cholesterol 55mg; Sodium 820mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 7g); Protein 22g Percent Daily Value*: Vitamin A 80%; Vitamin
Ingridients	Prep Time:20 min Start to Finish:50 min Makes:6 servings 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 2 cups frozen baby beans and carrots (from 1-pound bag) 1 cup sliced mushrooms (3 ounces) 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 1 jar (12 ounces) beef gravy 2 tablespoons chili sauce 1/2 teaspoon dried basil leaves 1/8 teaspoon pepper 1/2 package (7.2-ounce size) Betty Crocker® roasted garlic mashed potatoes, (1 pouch) Water, milk and margarine or butter called for on potato mix package 2 teaspoons shredded Parmesan cheese
Instructions	1. Heat oven to 350ºF. Cook beef and onion in 12-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. 2. While beef mixture is simmering, make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and margarine. Let stand 5 minutes. 3. Spoon beef mixture into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese. Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Barbecue Beef and Potato Bake

Sorce	Danny_gateforum
Caloric	:1 Serving: Calories 590 (Calories from Fat 280 ); Total Fat 31 g (Saturated Fat 16 g); Cholesterol 80 mg; Sodium 680 mg; Total Carbohydrate 58 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 12 %; Calci
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:6 servings 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes 2 cups hot water 1 1/3 cups milk 1/4 cup butter or margarine 1 container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup (from 2.8-ounce can) French-fried onions
Instructions	1. Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. 2. Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes. 3. Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown. High Altitude (3500-6500 ft) Make potatoes following high altitude directions on package.

Barbecue Beef and Corn Shepherd's Pie

Sorce	theIggs
Caloric	:1 Serving: Calories 440 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 9 g); Cholesterol 65 mg; Sodium 1000 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 21 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 16 %; Calci
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:6 servings 1 pound lean ground beef 8 medium green onions, sliced (1/2 cup) 1 cup barbecue sauce 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 1 can (4 ounces) Old El Paso® chopped green chiles, undrained 1/2 package (7-ounce size) Betty Crocker® Cheddar and bacon mashed potatoes (1 pouch) 1 1/2 cups hot water 1/3 cup milk 2 tablespoons butter or margarine 1/2 cup shredded Cheddar cheese (2 ounces) 1 cup corn chips
Instructions	1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm. 2. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes. 3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Mexican Pasta Bake

Sorce	Snappy
Caloric	:1 Serving: Calories 435 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 7 g); Cholesterol 45 mg; Sodium 700 mg; Total Carbohydrate 59 g (Dietary Fiber 8 g); Protein 27 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 20 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:1 hr Makes:6 servings 1/2 pound lean ground beef 2 1/2 cups uncooked rigatoni pasta (8 ounces) 1 cup Green Giant® Niblets® frozen whole kernel corn 1 jar (24 ounces) Old El Paso® Thick 'n Chunky salsa 1 can (15 oz) Progresso® black beans, drained, rinsed 1 1/3 cups shredded Mexican cheese blend (6 ounces) 2 medium roma (plum) tomatoes, thinly sliced
Instructions	1. Heat oven to 350ºF. Grease 4-quart casserole. 2. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain. 3. Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese. 4. Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Sweet-and-Sour Beef with Cabbage

Sorce	Sango
Caloric	:1 Serving: Calories 265 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 4 g); Cholesterol 65 mg; Sodium 190 mg; Total Carbohydrate 12 g (Dietary Fiber 2 g); Protein 25 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 18 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:4 servings 2 tablespoons vegetable oil 1 pound cut-up beef for stir-fry 3 cups cut-up cabbage or coleslaw mix 1/2 cup sweet-and-sour sauce Hot cooked couscous, rice or noodles, if desired
Instructions	1. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side. 2. Add beef; stir-fry 2 minutes or until brown. Remove from skillet. 3. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add cabbage; stir-fry about 3 minutes or until crisp-tender. Add beef and sweet-and-sour sauce; cook and stir about 2 minutes or until hot. Serve with couscous.

Lamb and Potato Skillet

Sorce	infra-red
Caloric	:1 Serving: Calories 300 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 7 g); Cholesterol 70 mg; Sodium 490 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 16 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:4 servings 1 pound ground lamb 1 medium leek, chopped 1 garlic clove, finely chopped 1/2 cup beef broth 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed 1/2 teaspoon salt 1/4 teaspoon pepper 3 medium potatoes, cut into 1/4-inch pieces (3 cups) 1 dried bay leaf 2 small tomatoes, coarsely chopped (1 cup)
Instructions	1. Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain. 2. Stir remaining ingredients except tomatoes into lamb mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender. Remove bay leaf. Stir in tomatoes; heat through.

Slow Cooker Old-World Corned Beef and Vegetables

Sorce	eX-animate
Caloric	:1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calc
Ingridients	Prep Time:15 min Start to Finish:9 hr 15 min Makes:10 servings 2 1/2 pounds medium new potatoes, (about 8), cut in half 2 cups baby-cut carrots 1 cup frozen small whole onions, thawed 1 corned beef brisket (3 to 3 1/2 pounds) 1/8 teaspoon pepper 1/2 cup water 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch 2 tablespoons cold water
Instructions	1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker. 2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef. 3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender. 4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.