Campbell's Steak and Pepper Fajitas

 

Ingredients:

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound)
1 cup Pace® Picante Sauce
1 tablespoon vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium red onion, sliced
1 tablespoon chopped fresh cilantro leaves
8 (8-inch) flour tortillas, warmed
4 ounces shredded Cheddar cheese (about 1 cup)

 

Directions:

•  Lightly oil the grill rack and heat the grill to medium. Grill or broil the steak to desired doneness (allow 15 minutes for medium), turning once and brushing often with 1/3 cup of the picante sauce.                                                    
•  Heat the oil in a 10-inch skillet over medium heat. Add the peppers and the onion and cook until they're tender-crisp. Stir the remaining picante sauce and the cilantro in the skillet and heat to a boil.                                                    
• Slice the steak into thin strips and place down the center of each tortilla. Top with the pepper mixture and the cheese. Fold the tortilla around the filling. Serve with additional picante sauce.
• Serves four

Click here for nutritional info. 

Campbell's Chicken Pita Sandwiches

 

 

Ingredients:

2 cans (4.5 ounces each) Swanson® Premium White & Dark Chunk Chicken in Water, drained
1/2 cup reduced fat or fat free creamy ranch salad dressing
4 (6-inch) pita breads, cut in half forming 2 pockets
8 tomato slices
8 lettuce leaves

 

How to Make It

• Stir the chicken and dressing in a small bowl.                                                    
• Divide the chicken mixture among the pita halves.                                                    
• Top with the tomato and lettuce.
• Serves four.

Click here to see more nutritional info.

Dairy-Free Creamy Macaroni

Ingredients:

Pasta of choice
2 Tablespoons margarine
1/3 cup flour
14-16 ounces vegetable broth
salt and pepper to taste
1-2 tablespoons stone ground mustard
Optional: Sautéed or roasted vegetables like cherry tomatoes or spinach.

Make it:

-Bring salted pot of water to boil and cook pasta following instructions on package.
-Meanwhile, add 2 tablespoons of margarine to saucepan over medium heat.  When the margarine has melted, mix in flour until it forms a paste.  Add the vegetable broth and whisk to combine.  Bring to a boil, stirring occasionally, then let simmer until desired thickness (about 10-12 minutes).  Once thick, remove from heat and add stone ground mustard, salt, and pepper.

Combine cooked pasta and sauce.  Tastes great when you add sautéed spinach and squash or roasted cherry tomatoes.