Santa Fe Egg Bake

Sorce	cooldlebowski
Caloric	:1 Serving: Calories 475 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 11 g); Cholesterol 325 mg; Sodium 760 mg; Total Carbohydrate 50 g (Dietary Fiber 6 g); Protein 27 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 18 %; Calc
Ingridients	Prep Time:15 min Start to Finish:3 hr 20 min Makes:6 servings 4 cups frozen southern-style hash brown potatoes 1 can (15 oz) Progresso® black beans, drained, rinsed 1 cup fresh or frozen whole kernel corn 1 cup frozen stir-fry bell peppers and onions, from 1-pound bag 2 cups shredded Colby-Monterey Jack cheese (8 ounces) 2 tablespoons chopped fresh cilantro 8 eggs 1 1/4 cups milk 1/2 teaspoon salt 1/4 teaspoon ground red pepper
Instructions	1. Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro. 2. Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours. 3. Heat oven to 350ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Cilantro Orzo and Beef

Sorce	mawdryn
Caloric	:1 Serving: Calories 285 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 720 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 16 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 22 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:6 servings 3 cups beef broth 1 1/2 cups uncooked orzo or rosamarina pasta (9 ounces) 1 can 11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn, undrained 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 2 teaspoons olive or vegetable oil 1/2 pound cut-up extra-lean beef for stir-fry 1 medium bell pepper, cut into 1/4-inch strips 1/4 cup chopped fresh cilantro
Instructions	1. Mix broth, pasta, corn and chilies in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta is just tender; remove from heat. Let stand about 5 minutes or until almost all liquid is absorbed. 2. While pasta mixture is cooking, spray 10-inch nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Cook beef and bell pepper in oil about 5 minutes, stirring occasionally, until beef is brown. 3. Stir beef mixture into pasta mixture. Stir in cilantro.

Creamy Asian-Style Chicken and Rice

Sorce	thordragon
Caloric	:1 Serving: Calories 325 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 2 g); Cholesterol 45 mg; Sodium 1170 mg; Total Carbohydrate 36 g (Dietary Fiber 2 g); Protein 23 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 22 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:55 min Makes:6 servings 1 package Chicken Helper® Oven Favorites® creamy chicken & rice 2 tablespoons peanut butter 3 cups boiling water 2 tablespoons soy sauce 1 bag (1 pound) frozen stir-fry vegetables 1 pound boneless skinless chicken breast halves
Instructions	1. Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Rice, Sauce Mix, peanut butter, boiling water and soy sauce in ungreased pan until peanut butter is melted. Stir in vegetables. 2. Place chicken in pan. Tear off notched corner of Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast. Sprinkle bread crumb Topping over cheese-topped chicken. 3. Bake uncovered 35 to 40 minutes or until rice is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. High Altitude (3500-6500 ft): Increase boiling water to 3 1/4 cups; bake 45 to 50 minutes.

Italian Beef with Mashed Potatoes

Sorce	rfree
Caloric	:1 Serving: Calories 320 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 730mg; Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 8g); Protein 28g Percent Daily Value*: Vitamin A 30%; Vita
Ingridients	Prep Time:35 min Start to Finish:35 min Makes:4 servings (1 cup beef mixture and 1/3 cup potatoes each) 2 teaspoons vegetable oil 1 lb boneless beef sirloin, trimmed of fat, cut into thin bite-size strips 1 can (6 oz) Italian-style tomato paste 1 cup water 1 packet (from 1.1-oz box) very-low-sodium beef-flavor bouillon 1/2 teaspoon crushed red pepper flakes 1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained 1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry) 1 1/3 cups water 1/3 cup fat-free (skim) milk 1 tablespoon butter or margarine 1/2 teaspoon salt
Instructions	1. In 12-inch skillet, heat oil over medium-high heat. Add beef; cook and stir about 5 minutes or until browned. 2. In medium bowl, mix tomato paste, 1 cup water, the beef bouillon and red pepper flakes. Add tomato mixture and stir-fry vegetables to skillet. Cook about 3 minutes, stirring occasionally, until mixture boils. Cook 3 to 5 minutes longer or until vegetables are tender. 3. Meanwhile, make mashed potatoes as directed on package, using 1 1/3 cups water, the milk, butter and salt. Serve beef mixture over mashed potatoes. High Altitude (3500-6500 ft): No change.

Sautéed Chicken with Asian Rice

Sorce	crime
Caloric	:1 Serving: Calories 385 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 2 g); Cholesterol 75 mg; Sodium 1190 mg; Total Carbohydrate 46 g (Dietary Fiber 4 g); Protein 34 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 30 %; Calcium
Ingridients	Prep Time:5 min Start to Finish:20 min Makes:4 servings 1 tablespoon vegetable oil 4 boneless skinless chicken breast halves (1 1/4 pounds) 1 3/4 cups water 1 1/2 cups uncooked instant rice 1/4 cup stir-fry sauce 1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
Instructions	1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. 2. Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes. 3. While rice is standing, cook vegetables as directed on bag. Serve chicken over rice with vegetables on the side.

Chicken and Broccoli Stir-Fry

Sorce	teamleader
Caloric	:1 Serving: Calories 260 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 70 mg; Sodium 1030 mg; Total Carbohydrate 27 g (Dietary Fiber 4 g); Protein 31 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 62 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:4 servings 1 pound boneless skinless chicken breast, cut into 1-inch pieces 2 garlic cloves, finely chopped 2 teaspoons finely chopped gingerroot 1 medium onion, cut into thin wedges 1 cup baby-cut carrot, cut lengthwise in half 1 cup chicken broth 3 tablespoons soy sauce 2 teaspoons sugar 2 cups broccoli flowerets 1 cup sliced fresh mushrooms (3 ounces) 1/2 cup diced red bell pepper 2 teaspoons cornstarch 1 cup hot cooked Chinese plain noodles
Instructions	1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown. 2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. 3. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender. 4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

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.

Southern Stir-Fry

Sorce	Victoria Leigh
Caloric	:1 Serving: Calories 205 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 350 mg; Total Carbohydrate 42 g (Dietary Fiber 8 g); Protein 11 g Percent Daily Value*: Vitamin A 28 %; Vitamin C 4 %; Calcium 4 %
Ingridients	Prep Time:5 min Start to Finish:15 min Makes:4 servings 1 tablespoon vegetable oil 1 cup cold cooked white rice 1 cup Green Giant® Niblets® frozen whole kernel corn 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1/2 teaspoon garlic salt 1/8 teaspoon ground red pepper (cayenne) 1 can (15 to 16 ounces) black-eyed peas, rinsed and drained 2 cups lightly packed spinach leaves
Instructions	1. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. 2. Add all ingredients except spinach to skillet; stir-fry 3 to 4 minutes or until heated through. Add spinach; stir-fry 1 to 2 minutes or until spinach begins to wilt.

Spicy Vegetable Stir-Fry

Sorce	RaCo
Caloric	:1 Serving: Calories 105 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 320 mg; Total Carbohydrate 17 g (Dietary Fiber 4 g); Protein 5 g Percent Daily Value*: Vitamin A 70 %; Vitamin C 54 %; Calcium 8 %;
Ingridients	Prep Time:20 min Start to Finish:25 min Makes:6 servings 1 tablespoon chili or vegetable oil 2 teaspoons grated gingerroot 1 can (15 ounces) whole straw mushrooms, drained 1 can (15 ounces) baby corn, drained 1 can (8 ounces) sliced bamboo shoots, drained, if desired 1 medium red bell pepper, cut into 1/4-inch strips 1 cup snow (Chinese) pea pods 1 tablespoon finely chopped fresh cilantro 4 cups shredded Chinese (napa) cabbage (1 pound) 2 teaspoons chili puree with garlic
Instructions	1. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add gingerroot; stir-fry 30 seconds. 2. Add mushrooms, corn, bamboo shoots, bell pepper, pea pods and cilantro; stir-fry about 2 minutes or until vegetables are crisp-tender. Stir in cabbage. Stir in chili puree; cook and stir 30 seconds.

Halibut-Asparagus Stir-Fry

Sorce	Efyre
Caloric	:1 Serving: Calories 155 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 60 mg; Sodium 370 mg; Total Carbohydrate 11 g (Dietary Fiber 3 g); Protein 25 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 20 %; Calcium 4
Ingridients	Prep Time:15 min Start to Finish:25 min Makes:4 servings 1 pound halibut, swordfish or tuna fillet, cut into 1-inch pieces 1 medium onion, thinly sliced 3 garlic cloves, finely chopped 1 teaspoon finely chopped gingerroot 1 package (10 ounces) frozen asparagus cuts, thawed and drained 1 package (8 ounces) sliced fresh mushrooms (3 cups) 1 medium tomato, cut into thin wedges 2 tablespoons reduced-sodium soy sauce 1 tablespoon lemon juice
Instructions	1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork. 2. Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork. Serve with additional soy sauce if desired.