Low Fat Skillet Beef and Vegetables - 17.4g Carbs, 4.9g Fiber
From Fiona Haynes, Your Guide to Low Fat Cooking at about.com
This is a quick and easy low fat skillet meal that can be on
the table in 30 minutes. I use extra-lean ground beef, and
only 8 ounces of it, filling the skillet with plenty of
vegetables to make this hearty supper dish. Enjoy with some
rice or by itself as a one-bowl meal.
1 tsp canola oil
1 stick celery, sliced
3/4 cup finely chopped onion
3/4 cup sliced carrots
3/4 cup green beans, trimmed
3/4 cup mushrooms
1 small zucchini, halved lengthwise and sliced
1 tsp oregano
8 oz extra-lean ground beef
1 15-oz can chopped tomatoes
1 Tbsp Worcestershire sauce
Heat oil in a large skillet over medium heat. Sauté celery, onion,
carrots, green beans, mushrooms and zucchini for 2-3minutes. Add
oregano. Crumble in beef and cook until no longer pink, about
5-7 minutes.
Drain off any excess fat. Add canned tomatoes and Worcestershire
sauce. Simmer for 20 minutes.
Serves 4
Per Serving:
170 Calories, 38 Calories from Fat, 4.3g Total Fat (1.6g Sat),
35mg Cholesterol, 259mg Sodium, 17.4g Carbs, 4.9g Fiber,
15.5g Protein