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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: Cook ground chuck in a large nonstick over medium heat until browned,
stirring to crumble. Drain and pat dry with a paper towels. Wipe pan
drippings from skillet with a paper towel. Return ground chuck to skillet,
and add tomato sauce, sliced carrots, chopped onion and undrained sliced
mushrooms. Stir in water. Cover and bring to boil. Reduce heat, and
simmer 30 to 35 minutes or until carrots are tender, stirring occasionaly.
Serve hot. Food Exchange per serving: 1 LOW-FAT MEAT EXCHANGE + 1/2 STRACH
EXCHANGE; CAL: 89; CAR: 8gm; PRO: 8gm; FAT: 3gm; SOD: 323gm; CHO: 20mg;
Source: All New Cookbook for Diabetics and Their Families. Brought to you
and yours via Nancy O'Brion and Meal-Master.
Ingredients:
1/2 Cup(s) Lean ground meat; 1/4 c Onion; chopped
8 Ounce(s) (2 cans) tomato sauce; 2 1/2 oz (1 Jar) mushrooms; sliced
2 Cup(s) Carrots; sliced 2 c Water |
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