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Chipped Beef Sandwich & Avocado-Grapefruit Salad

Creamy chipped beef sandwiches and crispy pesto potatoes are the stars in this fun and quick meal. The avocado and grapefruit salad is a refreshing beginning and the coffee and cinnamon flavored meringues are a fantastic finale!

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A flavorful vinaigrette drizzled over grapefruit, avocados and tomatoes will make this a salad to serve when you want to make an impression.

Recipe compliments of cookbook author Ying Chang Compestine.

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recipe

Ingredients:

  • 2 medium pink grapefruit
  • 2 tablespoons MAGGI Seasoning Sauce
  • 2 tablespoons white wine vinegar
  • 1 1/2 tablespoons olive oil
  • 4 green lettuce leaves or banana leaves
  • 2 medium avocados, halved, pitted, peeled and cut into thin strips
  • 2 medium yellow tomatoes, each cut into 6 wedges

Directions:

HALVE grapefruits. Cut between the rind and the pulp. Hold over a bowl to catch juice and cut between membranes to remove segments.

WHISK together seasoning sauce, vinegar and oil in small bowl. Mix in grapefruit juice. Set aside.

LINE large platter with lettuce leaves. Artistically arrange grapefruit segments, avocados and tomatoes. Drizzle dressing mixture over salad. Serve immediately.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 180
  • Calories from Fat: 120
  • Total Fat: 14g (21% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 470mg (20% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 6g (25% of DV)
  • Sugars: 0g
  • Protein: 2g
  • Vitamin A: 10% of DV
  • Vitamin C: 80% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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When time is short, creamed chipped beef open faced sandwiches make a quick and easy meal.

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Ingredients:

  • 1 package (11-oz.) Creamed Chipped Beef, prepared according to package directions, kept hot
  • 1/2 pound asparagus spears, cooked, kept hot
  • 4 slices toast, lightly buttered and cut into triangle halves

Directions:

PLACE toast triangles and asparagus on two plates. Pour creamed chipped beef over toast and asparagus.

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  •  Star(s)

    Made my own

    Kerri Cowden from Maple Grove, MN

    Instead of buying prepared creamed beef, I made my own. Quick and easy. Butter, onion, flour, dried beef and milk. I had it on the table in 15 minutes. My husband even liked it. Plan to make it again. Even had enough left over for my lunch the next day.

  •  Star(s)

    Creamed chipped beef on Toast

    Edward Schlaich from Lexington, MA

    I use Stouffer's frozen creamed chipped beef without the asparagus mentioned in your recipe. Instead I add 3 or 4 hard cooked eggs chopped, and a small amount of frozen peas and carrots. Mix well after defrosted, and microwave cook until well heated/cooked. I then toast some scali bread; butter well, and cover with the chipped beef mixture. This is an excellent evening meal, and left overs can be used for breakfast.

  •  Star(s)

    Creamed Chipped Beef

    Nancy Ackerman from Morgan Hill, CA

    We liked this recipe but found this one even tastier. Creamed Chipped Beef on a baked potato with a side veggie is an easy, quick meal. Microwave the potatoes (2 large take about l2-15 min). Microwave the chipped beef and pour on to the potatoes (potatoes will stay hot if you don't open them till chipped beef is ready). We use one package per potato but if potatoes are small one package will do for both. P.S. I've tried to make creamed chipped beef at home and I can't come anywhere close to how delicious Stouffer's makes it. Wish I could (or Stouffer's could) make creamed chipped beef low fat and still taste good


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 2

  • Calories: 370
  • Calories from Fat: 150
  • Total Fat: 17g (26% of DV)
  • Saturated Fat: 7g (33% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 1120mg (47% of DV)
  • Carbohydrates: 39g (13% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 4g
  • Protein: 19g
  • Vitamin A: 15% of DV
  • Vitamin C: 180% of DV
  • Calcium: 35% of DV
  • Iron: 30% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Add a touch of Italian to your meals with these delicious Crispy Pesto Potatoes!

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Ingredients:

  • 1 1/2 pounds baby red potatoes, halved, cooked and drained
  • 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)

Directions:

PREHEAT broiler. Line baking sheet with heavy-duty foil.

PLACE hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet.

BROIL for 4 to 5 minutes or until potatoes are lightly browned.

NOTE: Try substituting BUITONI Refrigerated Reduced Fat Pesto with Basil.

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  •  Star(s)

    Pesto Potatoes = Palatable Paradise

    Rodney from Chicago, IL

    This recipe sounded intriguing as soon as I read it, and when I prepared these potatoes that same day, I was in heaven! I made my own pesto and added garlic to the recipe. Also, cutting the potatoes in quarters instead of halves makes them more flavorful as that increases the pesto to potato ratio. I highly recommend this recipe to anyone looking for a new twist on potatoes!

  •  Star(s)

    Pretty good...

    Sandra Johnson from Ocala,Fla.

    I was looking for something different to do with poatoes so I tried the Crispy Pesto recipe. It was real tasty...we make our own Pesto & I did add a little Romano cheese to this...I am going to add some garlic the next time.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 130
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 1g (4% of DV)
  • Cholesterol: 5mg (1% of DV)
  • Sodium: 70mg (3% of DV)
  • Carbohydrates: 19g (6% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 2g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 35% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Enhance your classic meringue recipe by adding pleasing coffee flavors! Elegant and tasty!

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recipe

Ingredients:

  • 3 large egg whites, at room temperature
  • 1/2 cup granulated sugar
  • 1 tablespoon NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup finely chopped pecans
  • Ground cinnamon

Directions:

PREHEAT oven to 275º F. Lightly grease baking sheets.

BEAT egg whites in large mixer bowl until soft peaks form. Gradually add sugar, coffee granules, vanilla extract and 1/2 teaspoon cinnamon; beat until sugar is dissolved. Gently fold in nuts. Drop by rounded tablespoonfuls about 2 inches apart on prepared baking sheets.

BAKE for 55 to 60 minutes or until meringues are dry and crisp. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. Dust with additional cinnamon before serving.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 22

    *Percent Daily Values are based on a 2,000 calorie diet.

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