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Prep: 20 min, Cook: 45 min.
1 lb. lean ground beef
1/2 cup onions\raw, finely chopped
2-3/4 cups enriched noodles
11 ounces condensed tomato soup
1-1/4 cups water
1/8 tsp. pepper
1 cup breadcrumbs

Brown beef and onions in a hot skillet. Drain. In a large saucepan, cook noodles in boiling water until tender, about 10 minutes. Drain and set aside. Combine soup, water, and pepper. Gently stir into the beef and onion mixture. Add cooked noodles. Spoon into a 9x13 inch baking pan. Sprinkle breadcrumbs on top. Bake uncovered at 300°F for about 30 minutes.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 742, fat 14.5g, 18% calories from fat, cholesterol 41mg, protein 41.3g, carbohydrates 108.7g, fiber 3.8g, sugar 9.2g, sodium 757mg, diet points 15.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 4.5, Lean meat: 3.3, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

Prep: 15 min, Cook: 1:00.
3/4 lb. canned green chilies, seeded and rinsed
1 cup skim milk
1/3 cup all purpose flour
2 eggs, lightly beaten
3/4 lb. shredded fat-free cheddar cheese
3/4 lb. recipe-ready crushed tomatoes
1/4 cup salsa
4 large flour tortillas, warm

Preheat oven to 375°F. Dry chilies with paper towels. Whisk together milk, flour and eggs in a mixing bowl. Season with salt to taste. Place half the chilies in the bottom of a baking dish. Sprinkle with half the cheese. Pour half the batter over the cheese. Repeat with remaining chilies, cheese and batter. Place in oven and bake 30 minutes. Combine tomatoes and salsa in a bowl. Pour over casserole. Bake another 30 minutes or until mixture is set. Serve with tortillas.

Per serving: calories 492, fat 7.7g, 14% calories from fat, cholesterol 102mg, protein 43.1g, carbohydrates 62.2g, fiber 4.7g, sugar 9.5g, sodium 2231mg, diet points 10.0.

Dietary Exchanges: Milk: 0.2, Vegetable: 1.9, Fruit: 0.0, Bread: 3.1, Lean meat: 0.4, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 2.9

Prep: 15 min, Cook: 4:00.
1 lb. lean ground beef
1 onion\cooked, chopped
5 ounces dried cheddar and bacon potatoes
1 lb. corn kernels, thawed if frozen
1 can condensed cream of roasted garlic soup
1 cup water
3 Tbs. dry sherry
1/2 cup bottled roasted red bell peppers, chopped
1/4 lb. canned diced mild green chilies, drained

Heat a heavy nonstick skillet over medium high heat. Sauté ground meat and onions 6-8 minutes, stirring frequently, until beef is browned. Discard excess drippings. Sprinkle dried potatoes and corn over bottom of an electric slow cooker on low heat. Combine remaining ingredients and mix packet from potatoes in a bowl. Mix thoroughly. Pour about 1/3 soup mixture over corn and potatoes. Do not mix. Add beef mixture. Pour remaining soup mixture over top. Do not mix. Cover and cook 4 to 41/2 hours, or until potatoes are tender. Serve immediately.

This recipe serves 5 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 5 only.

Per serving: calories 408, fat 14.9g, 31% calories from fat, cholesterol 34mg, protein 25.3g, carbohydrates 48.1g, fiber 4.1g, sugar 7.8g, sodium 1562mg, diet points 9.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 2.5, Lean meat: 2.6, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0