Beef Stroganoff
Ingredients:
1 pound 97% lean ground beef
1 can of low-fat cream of mushroom soup
1/3 cup of skim milk
1/2 cup of low-fat or fat free sOur cream
1 tablespoon of Worcestershire sauce
1 teaspoon of salt
1/4 teaspoon of fresh ground black pepper
1 small onion, diced
1 yellow bell pepper, diced
3 cloves of garlic, crushed
Fat free egg noodles
Instructions:
Brown the hamburger, onion, bell pepper, and garlic in a large saucepan. Drain. Add soup, milk, Worcestershire, sOur cream, salt, and pepper. Heat over medium heat until mixture is heated throughout. Serve over the egg noodles. You could also add a can of mushrooms, drained, or slice some fresh ones and cook them along with the meat.
Nutritional Information:
Calories: 372
Total Fat: 24.5 g
Saturated Fat: 9.7 g
Cholesterol: 83 mg
Sodium: 1234 mg
Carbohydrate: 14 g
Fiber: 1 g
Protein: 23.7 g
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Chicken Manicotti
Ingredients:
1 (30 ounce) jar of fat-free spaghetti sauce
2 teaspoons of garlic powder
1 teaspoon of Italian seasoning
1 1/2 pounds of uncooked chicken breast tenders
14 uncooked manicotti shells
1 (2 1/2 ounce) can of sliced mushrooms
2 cups of low fat shredded mozzarella cheese
Instructions:
Spread one-third of the spaghetti sauce in a 9X13-inch-baking dish. Sprinkle garlic and Italian seasoning over the chicken. Insert the chicken into the uncooked manicotti shells. Next, place shells in the baking dish and pOur the remaining sauce evenly over the manicotti shells, covering them completely. Sprinkle with mushrooms and cheese. Cover and refrigerate for up to 24 hOurs to help soften the pasta. Preheat your oven to 350 degrees and bake for approximately 1 hOur or until the pasta is tender. Let it stand for 10 minutes before serving.
Nutritional Information:
Calories: 169
Total Fat: 9.6 g
Cholesterol: 25 mg
Sodium: 650 mg
Carbohydrates: 12.4 g
Fiber: 2.3 g
Protein 8.4 g
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