* 1 tb Butter or use cooking spray
* 1 lb Lean ground beef
* 1 md ead green cabbage; cut up
* 1 md Onion; chopped
* 1 tsp Salt
* dash Pepper
* 1 cup hredded low fat Cheddar cheese
* 1 cup low fat sour cream
* 1/4 cup Port wine; or to taste
* 1 cup Herb seasoned stuffing mix, crushed
In a large saucepan brown beef in the butter or cooking spray, pour off excess grease. Add cabbage, onion, salt and pepper. Cover and cook slowly until the cabbage is translucent (about 10 minutes).
Add cheese, sour cream and wine. Mix and heat thoroughly. Put the mixture in a warmed and greased casserole dish. Top with herb seasoned stuffing mix crumbs.
Bake at 400 degrees until the crumbs are browned (10 15 minutes).
Serves 4-6 people
Beef Steak in Mushroom Gravy
6 tablespoons all-purpose flour
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
4 (4-oz.) lean minute or cube steaks
1 (10 3/4-oz.) can lower fat or ½ fat cream of Mushroom Soup
1/2 cup canned sliced mushrooms, drained
1 3/4 cups (one 14 1/2-oz.) can low sodium Beef Broth
In a small bowl, combine flour, onion flakes, and parsley flakes, then coat steaks on both sides in by dredging in the flour mixture.
Spray a large skillet with non-stick cooking spray, add the steaks and cook until lightly browned, approximately 3 minutes on each side.
In a large bowl, combine the mushroom soup, mushrooms, beef broth, and any remaining flour mixture. Pour soup mixture evenly over steaks. Bring mixture to a boil. Lower heat, cover, and simmer for 20 to 25 minutes or until steaks are tender. When serving, evenly spoon gravy over steaks.
Serves 4 -
per serving 240 Calories, Fat 8g; Fiber 1 g; WW Points: 5
the steak looks good
1 cup finely chopped onions (about 1 large)
1/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing
2 lb. extra lean ground beef
3/4 cup ketchup, divided
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup water
2 egg whites
1/2 cup Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
Preheat oven to 375. Cook onions in dressing in large nonstick skillet on medium heat 8 to 10 min. or until golden brown, stirring frequently. Remove from heat; cool slightly.
Combine meat, 1/4 cup of the ketchup, the stuffing mix, water, egg whites and onions; mix well. Place meat mixture in 13x9-inch baking dish; shape into 10x5-inch oval loaf. Spread with remaining 1/2 cup ketchup.
Bake 55 min. to 1 hour or until cooked through (160*F). Sprinkle with cheese; bake 2 min. or until cheese is melted.
Makes 8 servings.
CAL 280, FAT 8g (sat 3.5g), CHOL 65mg, SODIUM 810mg, CARB 23g, FIBER 1g, SUGARS 6g, PROTEIN 28g, VIT A 6%DV, VIT C 8%DV, CALCIUM 15%DV, IRON 20%DV.
In a large pan combine :
1/4 cup water
4oz of beef strips (I used a lean cut steak at 200 calories)
Peeled orange wedges chopped up
2/3 cup sugar snap peas
1 cup brocolli
Lay the orange skin on top, cover and cook till meat is done. Remove orange skin, mix dish up and add soy to taste.
This entire dish is approx 340 calories.
Crock Pot Beef Tips
CROCK POT BEEF TIPS .....EASY & FAST
Great served over mashed potatoes.
2 pounds of stew meat
1 can cream of mushroom soup
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1 small can mushrooms,
1 cup water
Mix all ingredients and pour over the meat, set to low for the day in crock pot. Enjoy!
Hearty Stuffed Beef Shells
Hearty Stuffed Shells (serves 6)
18 jumbo pasta shells
1 pound of ground beef
1 small onion, finely chopped
2 garlic cloves, minced
3 ounces of fresh baby spinach
24 ounces of pasta sauce
1/2 cup of whole milk ricotta cheese
1/4 cup of small curd cottage cheese
1 large egg, beaten
1/4 cup of parmesan cheese
4 ounces of shredded mozzarella cheese
Bring a pot of water to a boil, add a pinch of salt and the pasta shells and cook according to package directions. Drain, rinse to cool, and set aside. Meanwhile, brown the ground beef in a skillet, drain the grease, stir in the onion and cook for 5-6 minutes until tender, stir in the garlic and spinach. Cook until spinach has wilted and add in all but 1 cup of the pasta sauce. Remove from heat. In a bowl, stir together the ricotta, cottage cheese, egg and parmesan cheese. Spread the remaining cup of pasta sauce in the bottom of a casserole dish . Take each shell and fill with 1 Tbsp.of the ricotta mixture, then a good spoonful of the meat mixture, place in the casserole dish, repeat with remaining shells. Top with the mozzarella cheese and bake uncovered at 375 degrees for 25-30 minutes or until the cheese is golden brown and bubbly.
Courtesy of Janet's Appalachian Kitchen
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