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
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind." ~Dr. Seuss
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.