Ground Beef recipes

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  • * Exported from MasterCook *

    Bar-B-Que Hamburger

    Recipe By : Margaret Shields
    Serving Size : 12 Preparation Time :0:00
    Categories : Beef

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound 93% fat-free ground beef
    1 medium onion -- chopped
    3/4 cup ketchup
    1 teaspoon celery seeds
    1 tablespoon vinegar
    2 tablespoons sugar
    1 1/2 teaspoons worcestershire sauce
    1 tablespoon mustard

    1. Brown ground beef and onion. Drain.

    2. Add remaining ingredients and cook for 15 minutes.

    Calories: 87.3
    Fat grams: 2.8
    Fiber grams: 0.4

    W/W Points: 1 1/2

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    Serving Ideas : 12 1/4-cup servings.


  • * Exported from MasterCook *

    Beef, Bean and Cheese Burritos - 5 Points

    Recipe By : Kelly Shields
    Serving Size : 7 Preparation Time :0:00
    Categories : Beef Mexican

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    7 sheets 12 x 18-inch foil
    7 98% fat free flour tortillas, large
    16 ounces 96% lean ground round
    16 ounces fat free refried beans, Old El Paso
    1/2 cup chopped onion
    1/2 cup salsa
    1/4 cup 2% cheddar cheese, Kraft

    1. Preheat oven to 450 degrees F.

    2. Center one tortilla on each sheet of foil.

    3. Combine beef, beans, cheese, onions and salsa.

    4. Evenly spoon 1/2 cup of filling onto tortilla. Wrap burrito style and place seam side down on foil.

    5. Bring up sides of foil and double fold. Double fold ends to form packet, leaving room for heat circulation inside packet.

    6. Bake 20 minutes on cookie sheet in oven.

    Calories: 298.1
    Fat grams: 4.3
    Fiber grams: 6.6

    W/W Points: 5

    Serve with fat-free sour cream, 2% cheddar cheese and additional salsa if desired (remember the points).

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  • * Exported from MasterCook *

    Southwestern Meat Loaf - 3 Points

    Recipe By :JoAnna M. Lund
    Serving Size : 6 Preparation Time :0:00
    Categories : Main Dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    16 ounces ground 90% lean beef
    1/4 cup yellow cornmeal -- (1 1/2 ounce)
    1/2 cup finely chopped onion
    1/2 cup chopped green bell pepper
    1 3/4 cup Hunt's chunky tomato sauce -- (one 15-oz. can) divided. see
    recipe
    1 1/2 teaspoon chili seasoning
    1 tablespoon Brown Sugar Twin
    1 teaspoon dried parsley flakes
    1/4 teaspoon dried minced garlic

    As Cliff and I have driven all across America to share my Healthy
    Exchanges recipes, we've thoroughly enjoyed tasting regional variations of
    traditional recipes. When I stirred cornmeal instead of bread crumbs into
    this meatloaf mix, it brought back tasty memories of our time in the
    Southwest.

    1. Preheat oven to 350 degrees F. Spray an 8-by-8-inch baking dish with
    olive oil-flavored cooking spray. In a large bowl, combine meat, cornmeal,
    onion, green pepper, 1/4 cup tomato sauce and chili seasoning. Mix well
    to combine. Pat mixture into prepared baking dish. In a small bowl,
    combine remaining 1 1/2 cups tomato sauce, Brown Sugar Twin, parsley
    flakes, and garlic. Pour mixture evenly over meat loaf. Bake for 50 to 55
    minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut
    into 6 servings.

    Serving size (1/6 recipe)
    According to the cookbook:
    Per serving: 154 Cal, 6g Fat, 15g Pro, 10g Carb, 539mg Sod, 5mg Calc,
    2g Fib
    Healthy Exchanges: 2 Protein, 1 1/2 Vegetable, 1/3 Bread, 1 Opt. Cal.
    Diabetic Exchanges: 2 Meat, 1 Vegetable, 1/2 Starch
    Weight Watcher Points: 3

    Source:
    "Penny-Pinching Main Dishes Cookbook, page 139"
    Copyright:
    "Healthy Exchanges, Inc., 1998 ISBN 0-399-52426-6"
    Yield:
    "6 servings"

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    NOTES : Submitted by Geri on 6/11/99 to the Healthy Exchanges
    Website. MC formatted by Pamela S. on 6/11/99. Shared by Pamela S.
    on 8/31/99 to the W. W. Forum.
    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

  • * Exported from MasterCook *

    Graduation Loose Meat Sandwiches - 4 Points

    Recipe By :JoAnna M. Lund
    Serving Size : 12 Preparation Time :0:00
    Categories : Sandwiches

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    32 ounces ground lean beef (90%)
    1 1/2 cups finely chopped onion
    2 cups Diet Coke
    2 teaspoons Jo's Loose Meat seasoning -- (or any meat seasoning)
    12 reduced calorie hamburger buns

    1. In a large skillet sprayed with nonstick spray, brown meat & onion.
    Add Diet Coke and meat seasoning. Mix well to combine. Lower heat and
    simmer for 15 minutes or until most of the liquid has evaporated., stirring
    occasionally. For each sandwich, fill a bun with about 1/3 cup of mixture.
    Serves 12.

    Serving size (1 sandwich)
    According to the newsletter:
    Healthy Exchanges:2 Protein, 1 Bread, 1/4 Vegetable
    Per serving: 199 Cal, 7g Fat, 18g Pro, 16g Carb, 232mg Sod, 3mg Chol,
    1g Fib
    Diabetic Exchanges:
    Weight Watcher Points: 4

    Source:
    "Healthy Exchanges Newsletter May 1999"
    Copyright:
    "Healthy Exchanges Inc."
    Yield:
    "12 sandwiches"

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    NOTES : Submitted by Heather on 6/2/99 to the Healthy Exchanges
    Website. MC formatted by Pamela S. on 6/2/99. Shared by Pamela S. on
    8/31/99 to the W. W. Forum.
    Nutr. Assoc. : 0 0 0 0 0
  • * Exported from MasterCook *

    Beef Tortillas with Salsa and Peppers

    Recipe By : Great American Recipes
    Serving Size : 4 Preparation Time :0:00
    Categories : Beef Mexican

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound 93% fat-free ground beef
    4 Mission 98% Fat Free Flour Tortillas
    1 medium green bell pepper -- chopped
    1 medium onion -- chopped
    1/2 cup black olives -- sliced
    3 tablespoons picante sauce -- or salsa
    salt and pepper -- to taste
    1 head iceberg lettuce -- shredded

    1. Place meat in large non-stick skillet.

    2. Wrap tortillas in foil and place in 350 degree F oven for 5 minutes or until warm.

    3. Meanwhile add pepper and onion to beef and cook until no longer pink.

    4. Divide mixture evenly on tortillas. Top with lettuce.

    Calories: 359.6
    Fat grams: 11.2
    Fiber grams: 4.9

    W/W Points: 7

    IF YOU USE 8 LA TORTILLA FACTORY (60 calories a piece) FAT-FREE WHEAT TORTILLAS THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

    Calories: 349.6
    Fat grams: 10.2
    Fiber grams: 20.9

    W/W Points: 5


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  • Mexican Green Chili-
    Source: Weight Watchers Magazine, Jan/Feb 99

    1 1/2 lbs lean top round, cut into 1" pieces
    1 16 oz jar of tomatillo salsa
    1 14 1/2 oz can of Mexican style stewed tomatoes
    1 14 1/4 oz can of beef broth
    2 4.5 oz cans of chopped green chiles
    1 cup chopped onion
    2 t ground cumin
    2 t bottled minced garilc
    2 t chili oil

    Combine all ingredients in crock pot, stir well, cook for 8 hours on low

    9 1 cup servings
    3 points/ exchanges: 2 lean meat, 2 veg
    Cal: 156, Fat: 4.2 g, Fiber: 1 g

    ** I can never find the tomatillo salsa, I have used regular salsa and picante sauce and it turns out great.

    Gina
  • * Exported from MasterCook *

    Kelly's Meatloaf

    Recipe By : Kelly Shields
    Serving Size : 12 Preparation Time :0:00
    Categories : Beef

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds 93% fat-free ground beef
    1 cup bread crumbs
    1/4 cup Better'n'Eggs
    2 tablespoons Better'n'Eggs
    1 medium onion -- chopped
    1 1/2 tablespoons worcestershire sauce
    1 tablespoon garlic salt
    1 teaspoon dry mustard
    1/2 teaspoon black pepper
    1/2 teaspoon sage

    1. Combine all ingredients. Mix well.

    2. Press into loaf pan or place 1/3 cup of mixture into each muffin space on a muffin pan.

    3. Bake at 400 degrees F for 30-45 minutes.

    Calories: 132.2
    Fat grams: 4.7
    Fiber grams: 1.0

    W/W Points: 3

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    When I make this I usually do it in a breadloaf pan and use my bread machine cutting guide to slice it in 12 slices.

    Kel
  • * Exported from MasterCook *

    Kelly's Stuffed Peppers - 6 Points

    Recipe By : Kelly Shields
    Serving Size : 4 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 medium green bell pepper
    1 cup cooked rice
    8 ounces 93% fat-free ground beef
    1/2 cup chopped onion
    8 ounces tomato sauce
    1 cup low fat mozzarella cheese, Precious -- shredded

    1. Cut tops off peppers and seed. Place in large saucepan and cover with water. Bring to a boil, reduce heat and simmer for 5-7 minutes.

    2. In large skillet sprayed with nonstick cooking spray brown beef and onions. Drain.

    3. In large bowl combine beef mixture, tomato sauce and rice. Spoon evenly into peppers.

    4. Place peppers in a sprayed casserole dish and bake at 350 degrees F for 20 minutes.

    5. Sprinkle cheese evenly over peppers and bake for 5 additional minutes or unitl cheese is melted.

    Calories: 273.9
    Fat grams: 9.7
    Fiber grams: 2.7

    W/W Points: 6

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    Sometimes I'll add garlic salt, garlic pepper and chili powder if it is too bland.

  • * Exported from MasterCook *

    Tex-Mex Meat Loaves & Potatoes - 5, 7 or 12 Points

    Recipe By : Reynolds Wrap
    Serving Size : 4 Preparation Time :0:00
    Categories : Red Meat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 sheets 12x18-inch foil
    1 medium onion -- thinly sliced
    1/2 cup salsa -- divided
    1/4 cup dry bread crumbs -- * see note
    1 tablespoon chili powder -- divided
    1 teaspoon garlic salt -- divided
    1/2 teaspoon ground cumin -- divided
    1 pound ground beef
    1 1/3 pounds potatoes -- cubed
    4 1/2 ounces diced green chilis, canned, Macayo
    1 cup cheddar cheese -- optional

    1. Preheat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick cooking spray.

    2. Center 1/4 of onion on each sheet of foil.

    3. Combine 1/4 cup salsa, bread crumbs, 2 teaspoons chili powder, 1/2 teaspoon garlic salt, 1/4 teaspoon cumin; add to ground beef.

    4. Shape mixture into 4 meat loaves, flatten slightly. Place one loaf on top of onion.

    5. Spoon remaining salsa over meat loaves.

    6. Combine potaotes with chiles and remaining spices. Place beside meat loaves.

    7. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

    8. Bake 30-35 minutes on a cookie sheet or grill 18-22 minutes in covered gill.

    9. Sprinkle with cheese before serving, if desired.

    Per serving: 490 calories; 38 g protein; 30 g fat; 41 g carbohydrate; 899 mg sodium; 118 mg cholesterol (12 points)

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    NOTES : * or finely crushed tortilla chips

    IF YOU SUBSTITUTE 92% LEAN GROUND BEEF AND 2% COBLY AND JACK CHEESE (for the cheddar) THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:

    Calories: 350.0
    Fat grams: 12.8
    Fiber grams: 5.1

    W/W Points: 7

    IF YOU OMIT THE CHEESE BUT CONTINUE TO USE THE 92% LEAN GROUND BEEF THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:

    Calories: 270.0
    Fat grams: 7.8
    Fiber grams: 5.1

    W/W Points: 5
  • * Exported from MasterCook *

    Texas Jo Casserole - 6 Points

    Recipe By :JoAnna M. Lund with Barbara Alpert
    Serving Size : 4 Preparation Time :0:00
    Categories : Beef Casseroles


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 ounces ground 90% lean turkey or beef
    1/2 cup chopped onion
    1/2 cup frozen whole kernel corn
    1/2 cup (2.5 oz jar) sliced mushrooms -- drained
    1/4 cup (1 oz) slices ripe olives
    1 1/2 cups hot cooked rotini pasta -- rinsed and drained
    1 (10 3/4 oz) can Healthy Request tomato soup
    1/2 cup chunky salsa -- (mild, medium, or hot)
    1 tablespoon Brown Sugar Twin
    1/3 cup (1 1/2 oz) shredded Kraft reduced-fat
    Cheddar cheese

    "Here's a cousin of my classic Healthy JO's, a lively, meaty festival of flavors perfect for fall football potlucks and full of cozy warmth. When it comes bubbling and brown from the oven, your taste buds are sure to sizzle!"

    1. Preheat oven to 350 degrees F. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in corn, mushrooms, olives, and rotini pasta. Add tomato soup, salsa, Brown Sugar Twin, and Cheddar cheese. Mix well to combine, Spread mixture into prepared baking dish. Bake 30 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 4 servings. Freezes well.

    Hints: 1. 1 cup uncooked rotini pasta usually cooks to about 1 1/2 cups.
    2. Also good topped with 1 tablespoon fat-free sour cream.

    Serving size (1 square)
    According to the cookbook:
    Per serving: 293 Cal, 9g Fat, 18g Pro, 35g Carb, 698mg Sod, 5g Fiber
    Healthy Exchanges: 2 Protein, 1 Bread, 3/4 Vegetable, 1/4 Fat, 1/2 Slider, 6 Opt. Cal.
    Diabetic Exchanges: 2 Meat, 2 Starch, 1 Vegetable
    Weight Watcher Points: 6

    Source:
    "Cooking Healthy with a Man in Mind Cookbook, page 185"
    Copyright:
    "Healthy Exchanges, Inc. 1997; ISBN 0-399-14265-7"
    Yield:
    "4 squares"

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    NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 10/6/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
  • * Exported from MasterCook *

    Cliff's Taco Casserole - 4 Points

    Recipe By :JoAnna M. Lund
    Serving Size : 4 Preparation Time :0:00
    Categories : Casseroles Mexican


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound ground 90% lean turkey or beef
    2 teaspoons Jo's Taco seasoning
    1 cup (8-ounce can) Hunt's Tomato Sauce
    6 ounces (one 8-ounce can red kidney beans -- rinsed and drained
    1 1/2 cups peeled and chopped fresh tomatoes
    1 1/2 cup (2 1/4 oz.) coarsely broken Doritos WOW
    Nacho chips
    3/4 cup Land ' O Lakes no-fat sour cream
    1/2 cup sliced green onion
    1/2 cup shredded Kraft reduced-fat Cheddar cheese -- plus
    1 tablespoon shredded Kraft reduced-fat Cheddar cheese -- (2 1/4 ounces)

    1. Preheat oven to 350 degrees. Spray 8-by-12-inch baking dish with olive-oil flavored cooking spray. In a large skillet sprayed with olive oil flavored cooking spray, brown meat (I added i/2 large onion, chopped, because we LOVE onion). Stir in tomato sauce and Taco seasoning. Add beans and 1/2 cup tomatoes. Mix well to combine. Lower heat and let simmer 6-8 minutes. Arrange nacho chips in prepared baking dish. Spoon meat mixture evenly over chips. Spread sour cream evenly over meat mixture. Top with green onion, remaining 1 cup tomatoes, and then cheddar cheese. Bake for 20-30 minutes or until bubbly and hot. Place dish on a wire rack and let set 5 minutes. Divide into 6 servings. Freezes well.

    HINT: Substitute any reputable brand for Jo's seasoning.

    Serving size (1 square)
    According to the newsletter:
    Per serving: 228 Cal, 8g Fat, 20g Pro, 19g Carb, 529mg Sod, 96mg Calc, 4g Fib
    Healthy Exchanges: 3 Protein, 1 1/3 Vegetable, 1/2 Bread, 1/4 Slider, 10 Opt. Cal.
    Diabetic: 2 1/2 Meat, 1 Vegetable, 1 Starch/Carbohydrate
    Weight Watcher Points: 4

    Cuisine:
    "Mexican"
    Source:
    "Healthy Exchanges® Food Newsletter, Nov. 1999"
    Yield:
    "4 servings"

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    NOTES : Submitted by Dessert Rose on 12/5/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 12/6/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
  • * Exported from MasterCook *

    Chimichangas - 6 Points

    Recipe By :Unknown (possibly a JoAnna M. Lund cookbook)
    Serving Size : 4 Preparation Time :0:00
    Categories : Mexican

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 ounces ground 90% lean turkey or beef
    1/2 cup chopped onion
    1/2 teaspoon minced garlic
    1 cup chunky salsa
    1 teaspoon Jo's chili seasoning
    8 (6-inch) flour tortillas
    1/4 cup no-fat sour cream

    1. Preheat oven to 475 degrees F. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa (I used more salsa in the meat mixture), and Jo's chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 14 minutes or until golden brown. For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top. Serves 4 (2 each).

    Serving size (2 chimichangas)
    This came with the recipe:
    Per serving: 276 Cal, 8g Fat, 2g Fiber
    Healthy Exchanges: 2 Bread, 1 1/2 Protein, 3/4 Vegetable, 15 Opt. Cal.
    Diabetic: 2 Starch, 1 1/2 Meat, 1 Vegetable
    Weight Watcher Points: 6

    Cuisine:
    "Mexican"
    Source:
    "Posted by Peg on 9/11/99 to the Healthy Exchanges Website"
    Yield:
    "8 chimichangas"

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    NOTES : Submitted by Peg on 9/11/99 to the Healthy Exchanges Website. MC formatted by Pamela S. on 9/13/99. Shared by Pamela S. on 11/2/99 to the Weight Watchers Forum.
    Nutr. Assoc. : 0 0 0 0 0 0 0
  • Julie... this is my favorite stuffed cabbage recipe. Hope you like it also.

    STUFFED CABBAGE ROLLS
    Mix together:
    1 lb lean burger 24 pt
    1/2c. cooked rice 2- 21/2 pt
    1 egg 2 pt
    1/4c raisins 2 pt
    salt-pepper
    Core and soften 1 large head cabbage in very hot water. Peel leaves apart, trim down the thick center veins on leaves so will roll better. Place some mixture on leaves, fold in sides and roll up, securing with a toothpick. Chop any extra cabbage and place in bottom of pot. Snugly place rolls on top.
    On top of rolls add:
    2c. tomatoes, canned
    1/4c. brown sugar 4 pt
    1/4c. raisins 2 pt
    juice of 1 lemon
    1 onion, sliced
    1c water
    Bring to boil, reduce heat and simmer at least an hour.

    36 points total

    Haven't made these in awhile but seem to remember I had 6-8 rolls. Your pts. would depend on how many served of course.
    Enjoy!!
  • Here is a recipe for the Lebanese version of cabbage rolls known as yubra. It's been "Americanized" a bit, but good and good for you.

    One large cabbage
    8oz super lean ground beef (Points based on 96% lean
    2 cups cooked rice
    minced garlic -at least a tablespoon, more if you like
    chopped onion -at least 1/2 cup, better with more!
    a sprink of two of ground cinnamon
    26 oz can of tomato sauce
    v-8 juice

    Start a large pot of water boiling, add cabbage. As out leaves become soft enough, cut them away from the head and remove from water. You need about 20 whole leaves. Use the remaining cabbage to make zero point soup.
    Cut leaves in half, removing tough spine. Mix beef, rice, garlic, onion, cinnamon, and enough tomato sauce to make a thick paste. Please a tablespoon of mixture on short end of cabbage leaf and roll to the other end. Place roll in a baking dish and repeat. Cover rolls with remaining tomato sauce and V-8 juice as needed. Bake for 30-45 minutes or until cabbage is tender.

    WW points: 4 rolls for 3 points
    enjoy!
  • * Exported from MasterCook *

    Deluxe Burgers - 15 Points

    Recipe By : Weight Watchers Quick Start Plus Cookbook Page 318
    Serving Size : 2 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 teaspoon vegetable oil
    1/4 cup diced onion
    10 ounces ground chuck
    1 tablespoon chopped fresh parsley
    1 tablespoon plain low-fat yogurt
    1/4 teaspoon worcestershire sauce
    dash salt
    dash pepper
    dash ground thyme
    1 ounce cheddar cheese -- or American cheese
    2 hamburger buns -- 2 ounces each
    2 iceberg lettuce leaves
    1/2 medium tomato -- sliced
    1/2 medium dill pickles -- sliced

    1. In small nonstick skillet heat oil; add onion and saute until golden. Transfer onion to a bowl and add ground chuck, parsley, yogurt, worcestershire sauce, and seasonings; combine thoroughly. Shape into 2 equal patties and place on broiling pan; broil, turning once, for 7 to 10 minutes on each side or until done to taste. Top each patty with 1/2 ounce cheese and broil just until cheese is melted.

    To serve, line bottom half of each roll with a lettuce leaf. Top each with half of the tomato and pickle slices, a cheese-topped patty, and top half of roll.

    Each serving provides: 4 1/2 Protein Exchanges; 2 Bread Exchange; 1 1/2 Vegetable Exchanges; 15 Optional Calories

    Per serving: With cheddar cheese: 622 calories; 40 g protein; 35 g fat; 35 g carbohydrates; 193 mg calcium; 764 mg sodium; 125 mg cholesterol

    With American cheese: 618 calories; 40 g protein; 35 g fat; 35 g carbohydrates; 178 mg calcium; 879 mg sodium; 124 mg cholesterol

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    NOTES : Per MasterCook database the following nutritional analysis is provided:

    WITH CHEDDAR CHEESE:
    Calories: 588.3
    Fat grams: 37.6
    Fiber grams: 1.1
    Carbohydrate grams: 26.6

    WITH AMERICAN CHEESE:
    Calories: 584.4
    Fat grams: 37.4
    Fiber grams: 1.1
    Carbohydrate grams: 26.6

    IF YOU SUBSTITUTE NONSTICK COOKING SPRAY LOWFAT CHEESES AND 93% LEAN GROUND BEEF/ROUND/CHUCK THE FOLLOWING NUTRITIONAL ANALYSIS IS PROVIDED:

    WITH CHEDDAR OR AMERICAN CHEESE:
    Calories: 511.5
    Fat grams: 21.3
    Fiber grams: 1.1
    Carbohydrate grams: 26.7

    WITH AMERICAN CHEESE:
    Calories: 584.4
    Fat grams: 37.4
    Fiber grams: 1.1
    Carbohydrate grams: 26.6




    [This message has been edited by Kelly_S (edited 07-21-2000).]