Simple and Easy Beef Stroganoff
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.
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
Mint Chocolate Cake
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.
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.
Fat: 3.1 g
Sat Fat: 1.5 g
Sodium: 195 mg
Carb: 23.6 g
Fiber: 0.6 g
Protein: 1.2 g