(nutritional values are listed where possible)
Submitted by: Jackie
3/4 lb lean sirloin steak, sliced into 1" 1/2" strips
1 medium green pepper, sliced
1-2 clove garlic, chopped
1 can diced tomatoes with Italian herbs, undrained (15 oz)
1 can (8 oz) pizza sauce (I used tomato paste mixed with a bit of water)
8 slices French bread (1/2" thick)
2 Tbs Parmesan cheese
1 can (4 1/2 oz) sliced mushrooms
1. In large skillet, sprayed with Pam (the recipe called for 1 tbsp of olive or vegetable oil, but I didn't want the extra calories!), cook steak, pepper and garlic over medium-high heat until steak is browned and peppers are tender.
2. At the same time, place french bread on baking sheet and spray tops with Pam, then sprinkle with Parmesaen cheese. Broil 4-6" from heat for 2-3 minutes until lightly browned. Set aside.
3. Add diced tomatoes, mushrooms and pizza sauce to beef mixture and cook just until heated through.
4. Place 2 slices of French bread on 4 plates and cover with 1/4 of beef mixture.
Servings: 4
Nutrition Facts
Calories per serving: 335 (Calories from fat: 100), Fat 11 g (Saturated 3g), Cholesterol 45 mg, Sodium 1,020 mg, Carbohydrate 39 g (Dietary Fiber 4g), Protein 24g
From: Quick Cooking Jan/Feb 2003
Submitted by: Amy
3/4 lb boneless beef sirloin steak, cubed
3 tsp canola or vegetable oil, divided
2 cups broccoli florets
2 cups cauliflowerets
2 cups julienned carrots
6 garlic cloves, minced
1 Tbs cornstarch
3/4 cup beef broth
1/3 cup sherry or additional broth
1 Tbs water
1-1/2 tsp soy sauce
1/4 tsp ground ginger
2 medium tomatoes, cut into wedges
Hot cooked rice, optional
1. In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
2. In a bowl, combine cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to pan. Stir in cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve over rice, if desired.
Servings: 4
Nutrition Facts
The following calculations are without rice.
Calories 225.75, Total Fat 7.38 g, Saturated Fat 1.51 g, Cholesterol 52.03 mg, Sodium 539.81 mg, Potassium 988.58 mg, Carbohydrates 18.51 g, Dietary Fiber 4.06 g, Protein 22.94 g
shared by Sarah
1 pound lean cubed stew meat
1 package beef stew seasoning
1 can low soddium green beans
1 can black beans
1 cup finely chopped celery
1 cup sliced carrots
3 cups o water
Place all ingredients in crockpot and cook on low for 8-9 hours.
Serves 8
5 points per serving
shared by Sarah
2 pounds lean chuck cut into 1 inch pieces
1 can 98% fat free cream of mushroom soup
1 package of onion soup mix
1 can of diet sprite or 7up
Put meat in crock pot sprinkle onion soup mix on top, cover with cream
of mushroom soup, Add 7up. cook in crock pot 8-9 hours on low or cook
on
high for at least 4 hours. Turn off and let sit for 30 minutes before
serving.
Serves 8
5.5 points per serving
Great served over rice!
shared by Sarah
16oz lean ground beef
1 small onion chopped
1 can diced tomatoes
1 can Healthy Request tomato soup
1 8oz can low sodium tomatoe sauce
2 teaspoons chili powder
1 can red kidney beans
1 cup elbow macaroni uncooked
In a large skillet brown meat. Once meat is no longer pink drain and
put
in sloww cooker, add all remaining ingredients into slow cooker, Mix
well. Cover and cook on low 6-8 hours. Stir before serving.
Serves 6
4 points per serving
shared and adapted by Blythe (her changes are in bold)
Makes 6 servings (her version will serve 8 --8 pts each)
1 lb ground beef **20 oz shredded chicken
1 small onion, chopped
1 (8oz) can of tomato sauce
1 package of taco seasoning mix
1 can cream of chicken soup **1 can cheddar cheese soup (condensed)
1/2 cup milk ** Fat Free Milk
12 corn tortillas (or flour) ** 8-98% FF Flour Soft Taco Size
8 oz of chedder cheese ** 4 oz instead of 8
Preheat oven to 350
In a large skillet, brown the lean ground beef and the chopped onion. Drain off the fat. Stir in the tomato sauce and taco seasoning. Bring the mixture to boiling. Reduce the heat and simmer, uncovered, for 5 minutes. Remove the skillet from the heat.
Stir together the condensed soup and milk. Spoon half the soup mixture into a 13x9x2-inch baking dish.
Cut the tortillas in half. Use 12 halves to place over soup in dish. Spoon meat mixture over tortillas. Top with remaining tortillas. Spoon remaining soup mixture over the tortillas. Top with the cheese.
Bake the casserole in a 350 for 30 minutes or till heated through.
shared by Crystal
POINTS: 6
1 sprays cooking spray
2/3 pound raw extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/4 cup low-fat shredded cheddar cheese
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.
Even DF loved it and has been asking for the leftovers. lol.