Ragu Bolognese

Serves 6

• 2 teaspoons olive oil
• ¾ pound lean ground beef (7% fat or less)
• ½ cup dry white wine
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 (28-ounce) can petite diced tomatoes
• ½ cup low-fat (1%) milk
• ½ pound whole wheat spaghetti
• ¼ cup grated Parmesan cheese

1 Heat oil in large deep skillet over medium-high heat. Add beef and cook, breaking it apart with wooden spoon, until browned, about 5 minutes. Add wine and cook, stirring, until evaporated. Stir in onion, carrot, celery, oregano, salt, and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in tomatoes with their juice; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 12 minutes. Stir in milk and cook, stirring, until creamy and thickened, about 5 minutes longer.

2 Meanwhile, cook spaghetti according to package directions, omitting salt if desired; drain well.

3 Add pasta and Parmesan to skillet and cook, tossing, until heated through, about 2 minutes longer.

Per serving (about 1 cup): 298 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 38 mg Chol, 595 mg Sod, 38 g Total Carb, 8 g Sugar, 7 g Fib, 20 g Prot, 112 mg Calc. PointsPlus value: 7

Stuffed Peppers

Serves 4 • Gluten Free

• ½ pound lean ground beef (7% fat or less)
• 1 cup cooked brown rice
• 1 onion, finely chopped
• ¼ cup frozen green peas, thawed
• ¼ cup grated Parmesan cheese
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh basil
• 4 green, red, or yellow bell peppers, tops cut off and seeded
• ½ cup tomato puree or tomato sauce

1 Preheat oven to 350ºF.

2 Mix together beef, rice, onion, peas, Parmesan, tomato paste, garlic, thyme, and basil in large bowl; spoon evenly into bell peppers. Stand peppers in shallow baking dish or casserole. Pour tomato puree over peppers; add enough water to baking dish to come partway up sides of peppers.

3 Cover baking dish with foil and bake, basting peppers occasionally with tomato liquid, 30 minutes. Uncover and bake until peppers are tender and filling is cooked through, about 20 minutes longer. Let stand 5 minutes before serving.

Per serving (1 stuffed pepper): 209 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 34 mg Chol, 124 mg Sod, 26 g Total Carb, 7 g Sugar, 5 g Fib, 17 g Prot, 93 mg Calc. PointsPlus value: 5