20 frozen fully-cooked original-flavor beef meatballs
2 cups broccoli florets
2 tablespoons water
1/2 medium cucumber
1 cup baby carrots

Dipping sauce:
2/3 cup prepared ranch dressing (use the low fat version for fewer calories and fat)
1/4 cup grated Parmesan cheese

Directions:

1. PLACE the ranch dressing and parmesan cheese in a small bowl. STIR with a rubber spatula to mix well. COVER the bowl with plastic wrap and PLACE in the refrigerator.
2. PLACE the broccoli and water in a 1-quart microwave-safe casserole. COVER the casserole. MICROWAVE on high 2-3 minutes or until the broccoli is just starting to get tender.
3. Adult help needed: Careful! Casserole will be very hot. Using pot holders, REMOVE the casserole from the microwave. Using the pot holders, carefully REMOVE the casserole cover. Using a slotted spoon, REMOVE the broccoli from the casserole and PLACE it on a large serving platter.
4. Adult help needed: Using a cutting board and a knife, carefully CUT the cucumber crosswise into 1/4-inch thick slices.
5. COVER a large microwave-safe plate with a paper towel. PLACE the meatballs on the paper towel. MICROWAVE the meatballs on high for 2-2 1/2 minutes or until they are thoroughly heated.
6. Meanwhile, ARRANGE the broccoli, cucumber, carrots and bowl of sauce on the platter, leaving room for the meatballs.
7. Adult help needed: Careful! Plate will be very hot. Using pot holders, REMOVE the plate of meatballs from the microwave. Using tongs, PLACE the meatballs on the platter.
8. SERVE with the wooden picks for dipping.

Nutrition Information:

501 calories (256 from beef); 14 g protein; 13 g carbohydrate; 45 g fat; 1,048 mg sodium; 40 mg cholesterol; 4.2 mg niacin; 0.3 mg vitamin B6; 1.2 mg vitamin B12; 1.3 mg iron; 4.8 mg zinc.