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Healthy Exchanges Cookbook p.160
This "meat and potatoes" dish quickly became a favorite with the men in my household. Cliff, James, and Tommy all said Ole and asked for second helpings. Isn't it amazing? Serves 4
1/2 cup chopped onion
3 full cups (10 ounces) frozen shredded potatoes, thawed, or raw shredded potatoes
1 cup (one 8-ounce can) canned sliced carrots, rinsed and drained
1 cup (one 8-ounce can) canned sliced green beans, rinsed and drained
1 (10 3/4-ounce) can Campbell's Healthy Request Cream of Mushroom Soup
1 cup chunky salsa
1 scant cup (4 ounces) diced lean cooked roast beef
3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese
1/2 teaspoon lemon pepper
Preheat oven to 350 degrees. In a skillet sprayed with olive-flavored cooking spray, brown onions. Add potatoes, carrots, green beans, mushroom soup, salsa, beef, Cheddar cheese, and lemon pepper. Mix well. Spray an 8-by-8-inch baking dish with olive-flavored cooking spray. Pour mixture into dish. Bake 45 minutes.
Hint: If you don't have leftovers, purchase a chunk of cooked lean
roast beef from your local deli.
Each serving equals:
HE: 2 Pr, 1 3/4 Ve, 1/2 Br, 1/2 Sl, 10 OC
232 Calories, 6 gm Fa, 18 gm Pr, 26 gm Ca, 1,043 mg S0, 3 Fi
DIABETIC: 2 Mt, 2 Ve, 1 St
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