• 1 lb lean (at least 80%) ground beef
• 1 cup water
• 1 cup milk
• 1 box Hamburger Helper® crunchy taco
• 1/3 cup milk
• 12 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
• 1/3 cup sliced green onions
• 1 large tomato, chopped

1. In 10-inch skillet; cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling. Stir in uncooked rice (from Hamburger Helper box).
2. Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until rice is tender.
3. Meanwhile, in small bowl, stir milk and topping mix (from Hamburger Helper box) 30 seconds; set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
4. Heat tortillas as directed on package. Spoon about 1/3 cup beef mixture down center of each warm tortilla; drizzle with cheese topping. Top with green onions, tomato and crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.

1 Serving:

Calories 470 (Calories from Fat 150); Total Fat 16g (Saturated Fat 5g); Cholesterol 45mg; Sodium 1140mg; Total Carbohydrate 60g (Dietary Fiber 1g, Sugars 4g); Protein 19g

% Daily Value:

Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 20%

Exchanges:

4 Starch, 1 Medium-Fat Meat, 2 Fat

Carbohydrate Choices:

4

• 1 tablespoon sesame oil
• 1/4 cup chunky peanut butter
• 1 (5.1 oz) box Betty Crocker® Asian Chicken Helper® chicken lo mein
• 1 cup fresh sugar snap peas, strings removed if desired
• 1/2 lb cooked large deveined peeled shrimp, thawed if frozen, tail shells removed

1. In 10-inch skillet, heat oil and peanut butter over medium heat just until peanut butter melts. Stir in noodles (from Chicken Helper box) until coated. Stir in 2 1/4 cups water and the sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally.Stir in sauce mix and uncooked pasta (from Hamburger Helper box), water, soy sauce, honey and ginger. Heat to boiling, stirring occasionally.
2. Reduce heat; stir in peas. Cover; simmer 6 minutes, stirring occasionally. Stir in shrimp. Cover; simmer 4 to 5 minutes longer or until noodles are tender.
3. Stir in 1/4 teaspoon crushed red pepper flakes to add a little spice.
4. Purchased shredded carrots are an easy way to add color to this dish. Stir in with the shrimp.

1 Serving:

Calories 350(Calories from Fat 120),Total Fat 13g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 110mg;Sodium 740mg;Total Carbohydrate 34g(Dietary Fiber 4g,Sugars 6g),Protein 22g

% Daily Value:

Vitamin A 20.00%;Vitamin C 15.00%;Calcium 4.00%;Iron 20.00%

Exchanges:

2 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat

Carbohydrate Choices:

2

• 1 lb lean (at least 80%) ground beef
• 1 medium onion, chopped (1/2 cup)
• 2 cups milk
• 1 cup hot water
• 1 box Hamburger Helper® double cheeseburger macaroni
• 1/2 cup barbecue sauce
• 3 slices (1 oz each) pepper Jack cheese, cut diagonally in half
• 1 medium tomato, cut into 6 slices
• 6 slices bacon, crisply cooked and drained

1. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
2. Stir in milk, hot water, uncooked pasta and sauce mix (from Hamburger Helper box) and barbecue sauce. Heat to boiling, stirring occasionally.
3. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover.
4. Arrange cheese slices over top; place tomato slice and bacon strip on each cheese slice in spoke pattern. Let stand 5 minutes (sauce will thicken as it stands).

1 Serving:

Calories 400 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g); Cholesterol 75mg; Sodium 1270mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 14g); Protein 25g

% Daily Value:

Vitamin A 10%; Vitamin C 4%; Calcium 25%; Iron 15%

Exchanges:

1 1/2 Starch, 1 Other Carbohydrate, 1 Lean Meat, 2 Medium-Fat Meat, 1/2 Fat

Carbohydrate Choices:

2

• 1 3/4 cups milk
• 1 1/2 cups hot water
• 3 tablespoons butter or margarine
• 1 box Tuna Helper® creamy broccoli
• 2 medium carrots, cut into 1/8-inch slices (1 cup)
• 2 cans (5 oz each) tuna, drained
• 1 cup Green Giant® Valley Fresh Steamers® frozen peas, thawed, drained
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained, if desired

1. In 12-inch skillet, heat milk, hot water, butter, uncooked pasta and sauce mix (from Tuna Helper box), carrots and tuna to boiling over high heat, stirring occasionally.
2. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
3. Stir in peas and mushrooms. Cover; simmer about 5 minutes or until vegetables are tender. Remove from heat; let stand covered 5 minutes (sauce will thicken as it stands).

Time-Saver: Tuna also comes in pouches, which are easy to use because the tuna doesn't need to be drained.

1 Serving:

Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 6g); Cholesterol 40mg; Sodium 450mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 7g); Protein 20g

% Daily Value:

Vitamin A 100%; Vitamin C 4%; Calcium 15%; Iron 8%

Exchanges:

1 Starch, 1/2 Vegetable, 2 1/2 Lean Meat

Carbohydrate Choices:

1