Asian Pork and Vegetable Stir-Fry



Prep Time:30 min

Start to Finish:30 min

Makes:2 servings



1/2 cup uncooked instant brown rice

1 cup water

1 boneless pork loin chop (4 oz), cut into thin bite-size strips

2 cups sliced fresh mushrooms

1 medium onion, cut into thin wedges

1/2 teaspoon garlic powder

1 can (18.5 oz) Progresso Light homestyle vegetable and rice soup

1 tablespoon stir-fry sauce

1 cup fresh snow pea pods

2 tablespoons sliced almonds, if desired



1. In 1-quart saucepan, cook rice in water as directed on package,

omitting butter.

2. Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and

onion; sprinkle with garlic powder. Cook over high heat 4 to 6

minutes, stirring frequently, until pork begins to brown. Stir in

soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over

high heat 5 to 7 minutes, stirring occasionally, until pea pods are

crisp-tender.

3. Serve pork mixture over rice; sprinkle with almonds.

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Dijon-Dill Chicken and Noodles



Prep Time:25 min

Start to Finish:25 min

Makes:2 servings (1 1/2 cups each)



4 oz boneless skinless chicken breast, cut into thin bite-size strips

1/2 cup chopped onion (1 medium)

1 can (18.5 oz) Progresso Light vegetable and noodle soup

2 tablespoons Dijon mustard

1/8 teaspoon dried dill weed

1/2 cup uncooked wide egg noodles (1 1/2 oz)

2 cups fresh broccoli florets

1 oz fat-free cream cheese



1. In 12-inch nonstick skillet, cook chicken and onion over medium-

high heat, stirring constantly, until onion is tender and chicken

just begins to brown.

2. Stir in soup, mustard and dill weed. Heat to boiling. Stir in

noodles; return to boiling. Reduce heat to medium; cover and cook 6

minutes, stirring occasionally.

3. Add broccoli; cook uncovered 3 to 4 minutes longer, stirring

frequently, until broccoli is crisp-tender. Stir in cream cheese

until well blended.

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Vegetarian Italian Pasta Skillet Dinner



Prep Time:15 min

Start to Finish:25 min

Makes:2 servings (1 3/4 cups each)



1 1/3 cups frozen sausage-style soy-protein crumbles

1 cup sliced fresh mushrooms

1/2 cup coarsely chopped onion (1 medium)

1 can (18.5 oz) Progresso Light Italian-style vegetable soup

3/4 cup uncooked bow-tie (farfalle) pasta (2 oz)

2 cups fresh baby spinach leaves

1/4 cup shredded mozzarella or Parmesan cheese (1 oz)



1. In 12-inch nonstick skillet, cook soy crumbles, mushrooms and

onion over medium-high heat 4 to 6 minutes, stirring frequently,

until crumbles are hot and vegetables are tender.

2. Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat

to medium-low. Cover; simmer 10 minutes.

3. Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally,

until spinach is hot and just begins to wilt. Sprinkle with cheese.

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Kelly in IL