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Meal ideas when you're short on time
Great Dessert Receipe Also @ Bottom
Chili-Mac Soup
Cooking a hearty main-dish soup is quick and easy with a Hamburger Helper® mix.
Prep Time:25 min
Start to Finish:35 min
Makes:6 servings
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green bell pepper
5 cups hot water
1 box Hamburger Helper® chili macaroni
1 teaspoon chili powder
1/2 teaspoon garlic salt
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 can (7 oz) Green Giant® Niblets® whole kernel corn, undrained
2 tablespoons sliced pitted ripe olives
1. Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown;
drain.
2. Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes. Heat to boiling, stirring constantly.
3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, corn and olives. Cover and cook
10 minutes longer.
High Altitude (3500-6500 ft): Add pasta with the tomatoes.
Nutrition Information:
1 Serving: Calories 320 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 940 mg; Total
Carbohydrate 39 g (Dietary Fiber 3 g); Protein 19 g Percent Daily Value*: Vitamin A 30 %; Vitamin C 25 %; Calcium 6 %; Iron
15 % Exchanges: 2 1/2 Starch; 1 1/2 Medium-Fat Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Special Touch
Ladle this soup over a mound of corn chips and shredded taco cheese, or sprinkle each serving of soup with corn chips or coarsely
crushed tortilla chips.
Substitution
You can use 1 cup of Green Giant® Niblets® frozen whole kernel corn instead of the can of corn.
Impossibly Easy Grasshopper Cheesecake
No last-minute fuss with this minty cheesecake dessert. Make it ahead so it's chilled and ready to serve.
Prep Time:10 min
Start to Finish:4 hr 30 min
Makes:10 to 12 servings
Ingredients
Cheesecake
3/4 cup Original Bisquick mix
3/4 cup sugar
1/4 cup green creme de menthe
3 eggs
2 packages (8 oz each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips
Chocolate Ganache
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips
Directions
1. Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
2. In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping
bowl frequently. Stir in chocolate chips. Pour into pie plate.
3. Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
4. In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully
spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 125mg; Sodium
270mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 28g); Protein 7g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%;
Calcium 6%; Iron 10% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1/2
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