This simple skillet combines precooked meatballs, a frozen vegetable medley and seasoned cream cheese to create a delicious and flavorful weeknight meal.
Creamy Meatball and Garden Vegetable Skillet
- Prep Time 25 min
- Total 25 min
- Ingredients 4
- Servings 4
Ingredients
- 1 bag (16 oz) frozen cooked meatballs, thawed
- 1/2 cup (4 oz) chive & onion cream cheese spread (from 8-oz tub)
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 2 bags (12 oz each) frozen garden vegetable medley
Make With
Progresso Broth
Instructions
-
Step1In 12-inch nonstick skillet, cook meatballs over medium heat 5 to 7 minutes, stirring occasionally, until browned on all sides.
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Step2Add cream cheese spread and chicken broth. Heat to simmering. Cook uncovered over medium heat 7 to 10 minutes, stirring occasionally, until sauce begins to thicken.
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Step3Meanwhile, cook vegetables as directed on bags. Stir in just before serving.
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Nutrition
440
Calories
20g
Total Fat
27g
Protein
36g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 8g
- 41%
- Trans Fat
- 1g
- Cholesterol
- 135mg
- 45%
- Sodium
- 1270mg
- 53%
- Potassium
- 730mg
- 21%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 6g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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