Veggie Recipe - Beef Veggie Loaf
From LA At Home and it looks good-
Serving size of chuck roast according to plan
2 cups Herb-Ox® very low-sodium beef broth, prepared from bouillon
1/2 medium carrot, thinly sliced
1/2 large rib of celery, sliced
1/2 cup fresh green beans, trimmed and cut into 1/2 inch pieces
1 small tomato, seeded and diced
Rinse roast and pat dry; cut into 1 inch pieces. Season with pepper.
Coat a Dutch oven with nonfat cooking spray. Add beef and cook over a medium flame until lightly browned.
Add beef broth; bring to boil.
Add remaining ingredients to pot. Return soup to a boil.
Reduce heat; cover and simmer until beef and vegetables are tender, approximately 20 minutes.
Serve immediately or store in refrigerator up to 24 hours.
Serving size : Makes 1 Serving
Plan 2 with lites
total lost 48 lbs.
Thinner is better...........