Post by JJ Judkins on Jul 4, 2009 19:44:08 GMT -6
* Exported from MasterCook *
PORTOBELLO BEEF POTATOES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bake Diabetic
Main Dish Vegetable
Amount Measure Ingredient -- Preparation Method
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INGREDIENTS
4 small baking potatoes
2 shallots -- thinly sliced
4 portobello mushroom caps -- sliced
2/3 cup sliced baby carrot (or chopped carrot)
1/4 cup chopped celery
1 tablespoon chopped fresh marjoram (or 1/2 teaspoon dried)
1 clove garlic -- minced
1/2 cup prepared fat-free beef gravy
2 tablespoons red wine or water
4 ounces sliced cooked deli roast beef -- cut into strips (about 1 cup)
1/3 cup fat-free sour cream (optional)
DIRECTIONS
Microwave or bake potatoes until tender.
Meanwhile, spray medium nonstick skillet with nonstick
cooking spray. Heat over medium heat. Add shallots,
mushrooms, carrots, celery, marjoram, and garlic.
Add 2 tablespoons water, and cook, covered,
5-7 minutes or until carrots and mushrooms are tender.
Stir in gravy, wine or water, and beef. Cook until thoroughly
heated. If desired, stir in 1/3 cup fat-free sour cream, heat
thoroughly. Serve over split baked potatoes.
Yield: 4 servings
Source: "Express Lane Diabetic Cooking"
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Very Lean Mea
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Per Serving (excluding unknown items): 182 Calories; 1g Fat (3.3% calories from fat); 7g Protein; 40g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0