Beef

Makes 6 servings

1 package Hormel beef tips and gravy (17 ounces)

8 ounces fresh mushrooms, sliced

1 cup onion, diced

1 garlic clove, crushed

6 ounces Greek yogurt (fat free is what I used)

1 tablespoon olive oil

3 cups uncooked whole wheat wide noodles

Prepare the pasta as directed on the label. While the pasta is cooking, heat the olive oil in a non-stick skillet, saute the onion for 3-4 minutes, then add the garlic and mushrooms. Continue to cook over medium-high until everything is soft.

While preparing the onion-mushrooms, heat the beef tips in the microwave according to label directions (about 4 minutes). Remove from the microwave, and with two forks pull the meat into smaller chunks. When the mushrooms are ready, add the meat and gravy. Stir well. 

Turn the heat off, and stir in the Greek yogurt.

One serving is 1 cup pasta and 3/4 cup stroganoff.

This entire meal took 15 minutes to prepare, from filling the pot for the pasta to serving it. Having one of those Hormel dishes in the fridge is a life-saver on busy days.

Nutritional data:

Calories:            367

Fat:                    9.3 g

Sat. fat:              2.4 g

Cholesterol:       34.4 mg

Sodium:             426 mg

Carbs:                51.3 g

Fiber:                 6.8 g

Protein:              23.8 g

One 18.75 ounce package Devil’s Food Cake mix

One 12 ounce can diet cola

20 Andes candies, chopped

1 Tbsp. milk

One 8-ounce container fat free Whipped Topping

Preheat oven to 350.

Place cake mix and cola in a large bowl and mix with beater at low speed until moist. Increase speed to medium for 2 minutes until smooth. Stir in half of the Andes candies. 

Pour into one 9×13 or two 8×8 pans, sprayed with cooking spray. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes. 

Melt the remaining Andes candies with the tablespoon of milk in the microwave. Stir until smooth.  Fold into the whipped topping, and spread evenly over the cakes when cool.

Makes 24 servings. Note: You could also make this into 24 cupcakes.

Nutritional data:

Calories:          128

Fat:                  3.1 g

Sat Fat:            1.5 g

Chol:                0

Sodium:           195 mg

Carb:                23.6 g

Fiber:               0.6 g

Protein:            1.2 g