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Ingredients
- 3 lb Lean beef chuck roast
- 3 slc Lean bacon minced
- 1 tsp Chopped garlic
- 1 tsp Crumbled oregano
- 1/2 tsp Salt
- 1/4 tsp Fresh grnd pepper
- 1 Tbsp. Margarine
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Minced onion
- 1/4 c. Minced carrots
- 1/4 c. Minced celery
- 1/2 c. Dry red wine
- 2 c. Beef stock canned or possibly made from bouillon cubes
- 1Â 1/2 c. Canned tomatoes pureed or possibly coarsely minced
- 1 x Bay leaf
- 2 Tbsp. Soft butter optional
- 2 Tbsp. Flour optional
Directions
- Chilled. Top each portion with 1/4 c. minced watercress.
- Makes 11 one-cupservings.
- cut into long-stemmed florets, blanched, liquid removed** Red Pepper should be cut in julienne stripsPreheat oven to 325". Place one layer of broccoli in pie shell or possibly directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add in the carrots and red pepper. Mix egg, oregano and evaporated skim lowfat milk. Pour over vegetables. Bake loosely covered with foil for one hour or possibly till filling is set. Uncover for last 10 min of baking.
- bowl, combine cool mashed potatoes with salt and vanilla. Add in icing sugar, one c. at a time, beating after each addition.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2556g | |
| Calories 3842 | |
| Calories from Fat 2073 | 54% |
| Total Fat 230.95g | 289% |
| Saturated Fat 83.37g | 333% |
| Trans Fat 2.09g | |
| Cholesterol 1022mg | 341% |
| Sodium 5238mg | 218% |
| Potassium 6396mg | 183% |
| Total Carbs 45.19g | 12% |
| Dietary Fiber 8.1g | 27% |
| Sugars 14.24g | 9% |
| Protein 357.9g | 573% |
