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Italian-Style Shepherd's Pie

3 Prep Time: 20 Minutes carb Start to Finish: 50 Minutes choices j Servjngs: 4 (1cups each)

1 lb boneless beef sirloin, trimmed of fat, cut into 1-inch cubes

1 medium onion, sliced (1 cup)

2 medium carrots, sliced (1 cup) V* teaspoon pepper

1 Vfc cups sliced fresh mushrooms (about 4 oz) 1 jar (14 oz) tomato pasta sauce (any variety) (1 Vi cups)

Vz box (7.2-oz size) Betty Crocker* roasted garlic mashed potatoes (1 pouch) % cup hot water 1 % cups fat-free (skim) milk

1 tablespoon butter or margarine

2 tablespoons shredded fresh Parmesan cheese

1. Heat oven to 375°F. Spray 2-quart casserole or 11x7-inch glass baking dish with cooking spray. Heat

12-inch nonstick skillet over medium-high heat. Add beef, onions and carrots to skillet; sprinkle with pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.

2. Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.

3. Make potatoes as directed on box for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.

4. Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.

High Altitude (3500-6500 ft): Make potatoes following High Altitude directions on package.

Nutrition Information Per Serving:

1 SERVING: Calories 430 (Calories from Fal 100): Total Fat I2g (Saturated Fat 4 5g; Trans Fat 0g); Cholesterol 75mg; Sodium 920mg: Total Carbohydrate 47g (Dietary Fiber 4g; Sugars I6g); Protein 35g % Daily Value: Vitamin A 120%; Vitamin C 10%: Calcium 20%: Iron 20% Exchanges: 1V4 Starch, 1 Other Carbohydrate. 1 Vegetable, 4 Lean Meat

Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 (1V2 cups stir-fry and 1 cup rice each)

Stir-Fried Pork with Mushrooms and Broccoli

Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 (1V2 cups stir-fry and 1 cup rice each)

1V2 cups uncooked instant brown rice

1 tablespoon cornstarch

V4 cup reduced-sodium teriyaki marinade

(from 12-oz bottle) V2 cup water

V2 teaspoon ground ginger 3 teaspoons canola oil

V* lb boneless pork loin, trimmed of fat, cut into 2-inch strips

2 cups fresh broccoli florets

1 small onion, cut into thin wedges 1 package (8 oz) sliced fresh mushrooms (3 cups)

1 medium red, yellow or orange bell pepper, cut into 1 -inch pieces

2 cloves garlic, finely chopped

1. Cook rice as directed on package, omitting butter and salt. Meanwhile, place cornstarch in small bowl or cup. Gradually stir in teriyaki marinade, water and ginger.

2. In 12-inch nonstick skillet or wok, heat 2 teaspoons of the oil over medium-high heat. Add pork; cook and stir 4 to 5 minutes or until no longer pink in center. Remove pork from skillet; keep warm.

3. Add remaining 1 teaspoon oil to skillet. Add broccoli, onion, mushrooms, bell pepper and garlic; cook and stir 4 to 5 minutes or until vegetables are crisp-tender.

4. Stir cornstarch mixture into broccoli mixture. Add pork; cook and stir until sauce is thickened. Serve over rice.

High Altitude (3500-6500 ft): Add up to '/< cup water if sauce gets too thick.

Nutrition Information Per Serving:

1 SERVING: Calones 310 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2.5g, Trans Fat Og); Cholesterol 55mg; Sodium 380mg, Total Carbohydrate 30g (Dietary Fiber 3g: Sugars 7g); Protein 24g % Dally Value: Vitamin A 25%; Vitamin C 80%; Calcium 4%: Iron 8% Exchanges: 1 Starch, V4 Other Carbohydrate, 1V4 Vegetable. 2Vi Lean Meat, V4 Fat

Stuffed-Crust Pizza

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