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Old 02-26-2011, 06:27 PM   #385
JSP
Started IP 10/3/10
 
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Join Date: Jan 2011
Location: Florida
Posts: 153

S/C/G: 164/129/127

Height: 5'2"

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Phase 4 dinner suggestion:

Stroganoff-topped potato

1 medium baking potato

1 teaspoon olive oil

4 oz beef flank steak, cut across grain into thin bite-sized pieces

1 cup fresh mushrooms

1 small onion, cut into thin wedges

tsp garlic powder

tsp pepper

1 can Progresso Light Savory Vegetable Barley Soup (18.5 oz)

Cup fat free sour cream

2 tbsp chopped fresh parsley

1. Generously pierce potato with fork. Place on microwavable paper towel. Microwave on high 4 to 5 minutes until tender. Cover, let stand covered 5 minutes.

2. Meanwhile, in 12 inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.


3. Stir in soup. Heat to boiling. Cook uncovered over high heat 7-10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.

4. To serve, place potato on each serving plate. Top each with 1 cups of beef mixture; spring each with 1 tbsp parsley.

Per serving: 330 Calories
9 g fat
44 carb
7 fiber
17 protein
1100 mg potassium
880 sodium
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