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Creamy "Pot Roast" Skillet
Heart Smart p.180
When you don't want to "heat up" the kitchen by turning on the stove, a skillet supper is a great idea. This meaty noodle dish requires only a little watching and stirring before it's ready so serve up to your hungry troops. Now, wasn't that easy?
8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1 3/4 cups (one 14 1/2-ounce can) Swanson Beef Broth
1 3/4 cups (3 ounces) uncooked noodles
1 1/2 cups frozen cut green beans, thawed
1 1/2 cups frozen sliced carrots, thawed
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Add beef broth. Mix well to combine. Stir in uncooked noodles, green beans, sand carrots. Bring mixture to as boil. Lower heat, cover, and simmer for 15 minutes or until noodles and vegetables are tender, stirring occasionally. Stir in mushroom soup, black pepper, and parsley flakes. Continue simmering for 15 minutes or until mixture is heated though, stirring occasionally.
Hints: 1. Thaw corn by placing in a colander and rinsing under hot water for one minute.
2. 1 full cup (6 ounces) diced lean cooked roast beef may be used in place of ground meat.
Serves 4 (1 1/4 cups) - each serving equals:
HE: 1 1/2 Pr, 1 3/4 Ve, 1 Br, 1/2 Sl, 10 Opt. Cal.
264 cal, 8g Fa, 16g Pr, 32g carb, 743mg So, 94mg Ca, 4g Fi
Diabetic: 1 1/2 vegetable, 1 1/2 meat, 1 1/2 starch
Edited by: ITSRANDELLA at: 2/1/2009 (23:36)
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