Stew
MEXICAN STEW
2 cups diced lean cooked roast beef
1/4 c chopped onion
1/4 c chopped green bell peppers
1/4 c finely chopped celery
1 3/4 c stewed tomatoes, coarsely chopped and undrained
1/2 t dried minced garlic
1 t Worcestershire sauce
2 t chili seasoning
In a large skillet sprayed with olive oil flavored cooking spray,
saute roast beef, onion, green pepper, and celery for 10 minutes.
Stir in undrained tomatoes, garlic, Worcestershire sauce, and chili
seasoning. Lower heat and simmer for 10 minutes or until vegetables
are tender, stirring often.
173 cals, 5 gm fat, 10 gm carbs, 383 mg sodium.
2 1/2 protein, 1 3/4 vegs