South West Beef and Rice Skillet

South West Beef & Rice Skillet




* 1 lb lean ground beef

* 1 cup water

* 1/2 cup salsa (use your favorite or make your own)

* 1 can (15 oz) tomato sauce

* 1 1/2 cups quick cooking rice

* 1 cup frozen whole kernel corn

* 1 cup chopped red bell pepper

* 1 can (15 oz) black beans, rinsed & drained

* salt and black pepper to taste



1. Brown beef in large heavy skillet.

2. Add water, salsa and tomato sauce. Bring to a boil.

3. Stir in rice, corn, bell pepper and beans. Bring heat down to low, cover and

simmer for 10-15 minutes - until rice is cooked

Pork Paprikash

Pork Paprikash


Serves 4



Coarse salt and ground pepper

8 ounces wide egg noodles

1 tablespoon butter, cut into pieces

1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved

lengthwise, then cut

2 tablespoons sweet paprika

2 tablespoons olive oil

1 medium onion, chopped

1 can (14 ounces) whole peeled tomatoes in juice

1/2 cup sour cream

Chopped parsley, for garnish (optional)



Bring a large pot of salted water to a boil. Cook noodles until tender; drain

and return to pot. Stir in butter; cover and set aside.

Meanwhile, in a medium bowl, combine pork with 1 tablespoon paprika; season with

salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil

over medium-high; cook pork, tossing occasionally, until lightly browned on all

sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).

Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and

onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon

paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce

to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with

a spoon, 2 to 4 minutes.

Remove skillet from heat, and stir in sour cream; season with salt and pepper.

Serve paprikash over noodles, garnished with parsley, if desired.

Low-Fat Mocha Angel Cake

Cake


1 box Betty Crocker® white angel food cake mix

1 1/4 cups cold coffee

1 tablespoon unsweetened baking cocoa

Chocolate candy sprinkles

Mocha Topping

1 envelope whipped topping mix (from 2.8-oz package)

1/2 cup cold fat-free (skim) milk

1 1/2 teaspoons vanilla

2 tablespoons powdered sugar

2 teaspoons unsweetened baking cocoa



1. Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.

2. Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.

3. Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.

4. Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.