| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Diabetic | 10 | Servings |
INGREDIENTS
| 2 | lb | Extra lean ground beef; or ground round, uncooked |
| 4 | lb | Potatoes; peeled and sliced 1/4 inch thick |
| 1 | lg | Onion; sliced |
| 1/2 | ts | Pepper |
| 1 | Low-sodium beef bouillon cube | |
| 1 | c | Hot water |
| 1 | cn | (28 oz) tomatoes; with liquid, cut up |
| Chopped fresh parsley; optional |
INSTRUCTIONS
In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired. Exchanges: 3 Lean Meat, 1 Fat Nutritional Information Serving Size: 1/8 recipe Carbohydrate: 4 gm Calories: 263 Protein: 28 gm Sodium: 121 mg Fat: 15 gm Cholesterol: 92 mg Helen Carmichall, Santee, CA. Recipe by: TOH Down-Home Diabetic Cookbook Posted to MC-Recipe Digest V1 #937 by "abprice@wf.net" <abprice@wf.net> on Nov 30, 1997
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