Beef and Italian Vegetables
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/4 |
teaspoon |
seasoned salt |
|
1/4 |
cup |
low sodium catsup |
|
4 |
small |
Roma tomatoes |
|
1 |
small |
crookneck squash -- or zucchini |
|
1 |
small |
onion -- minced |
|
1 |
clove |
garlic -- minced |
|
1/4 |
pound |
beef -- cooked |
|
1 |
tablespoon |
olive oil |
|
1 |
teaspoon |
Italian Seasoning |
| 1 | teaspoon | low sodium Worcestershire sauce |
| Slice the tomatoes and squash. Heat the oil in a medium size frying pan. Add all the ingredients and heat through for about five minutes. The vegetables should still have a bit if a crunch to them. Makes 2 Servings. |
| Per Serving: 325 Calories; 19g Fat (49.9% calories from fat); 14g Protein; 28g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 244mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates. |