Beef Stir-Fry with Veggies & Rice

• 1/4 cup COOL WHIP FREE Whipped Topping
• 1 fresh apricot, sliced
• 1 cup fresh or frozen blueberries (thawed if frozen) Whole Foods 3 For $10.00 thru 02/09
• 2 tsp. canola oil
• 1 tsp. very low-sodium beef bouillon granules
• 1/8 tsp. garlic powder
• 1 tsp. cornstarch
• 3 oz. beef tenderloin, fat-trimmed, thinly sliced
• 1 cup frozen peas and carrots
• 1/2 cup instant brown rice, uncooked
• 1 On-the-Go packet
• 1 bottle of water, 20 fl oz

1. MAKE dessert by spooning COOL WHIP FREE into dessert dish.
2. Spread whipped topping onto bottom and up sides of dish.
3. Refrigerate until ready to serve.
4. Toss apricots with blueberries; refrigerate in a separate container.
5. Spoon fruit into center of whipped topping just before serving dessert.
6. ADD canola oil to nonstick pan; heat to medium-high.
7. Mix bouillon granules, garlic powder and cornstarch in bowl; coat beef with mixture.
8. Season as desired with favorite salt-free seasoning.
9. Transfer beef to heated pan; stir-fry until browned.
10. Reduce heat; add 2 Tbsp.
11. water and vegetables; cover and simmer until vegetables are heated through.
12. COOK rice as directed on package.
13. Serve beef and vegetables over cooked rice.
14. COMBINE CRYSTAL LIGHT On-the-GO packet with bottled water per package directions.

fresh apricot, blueberries, canola oil, garlic powder, cornstarch, beef tenderloin, carrots, instant brown rice, packet, water

Taken from www.kraftrecipes.com/recipes/beef-stir-fry-veggies-rice-58676.aspx (may not work)