1-1/4

pounds ground beef

2

packages (3 ounces each) Asian-flavored instant ramen noodles, broken up

2

cups frozen vegetable mixture, such as broccoli, carrots, red pepper, water chestnuts

2

cups water

1/4

teaspoon ground ginger

2

tablespoons thinly sliced green onion

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon; season with one seasoning packet from noodles and set aside. Pour off drippings. Place noodles in same skillet. Add vegetable mixture, water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion.

Total preparation and cooking time: 15 minutes

1

pound boneless beef top sirloin steak, cut 1 inch thick

2

teaspoons olive oil

2

cloves garlic, minced

1/2

teaspoon cracked black pepper

1/2

teaspoon salt

1

package (10 to 11 ounces) Caesar salad mix

Grated Parmesan cheese (optional)

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine oil, garlic and pepper in large bowl. Add beef; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 beef mixture; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt. Combine beef with lettuce and dressing from salad mix in large bowl. Sprinkle with croutons from mix and cheese, if desired.

Makes 4 servings.

Nutrition information per serving: 309 calories; 28 g protein; 7 g carbohydrate; 18 g fat; 689 mg sodium; 79 mg cholesterol; 3.7 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 3.5 mg iron; 5.6 mg zinc