1. Preheat broiler. Arrange steak on rack in broiling pan and broil 5 to 6 inches from heat source, until medium-rare. 3 to 4 minutes on each side, or until done to taste. 2. In 10- inch nonsick skillet heat oil; add mushrooms and cook over medium-heat, stirring frequently, until lightly browned, 1 to 2 minutes. Sprinkle with flour and stir quickly to combine. Continuing to stir, add remaining ingredients: cook, stirring frequently, until mixture thickens, 3 to 4 minutes. 3. To serve, thinly slice steak diagonally across the grain and arrange on serving platter; top with mushroom mixture.
Nutritional information (per serving): 288 Calories, 27 Protein, 13 g Fat, 8 g Carbohydrates, 14 mg Calcium, 61 mg Sodium, 76 mg Cholesterol, 1 g Dietary Fiber; 1 Fat, 3 Proteins, 1 Vegetable, 45 Optional Calories Source: Weight Watchers Healthy Life-Style
1 pound ground sirloin (very lean) Non-stick cooking spray 1 cup chopped yellow onion 6 vegetarian flour tortillas 1 (15 oz.) can black beans, drained and 1/2-3/4 cup salsa rinsed 6 oz. reduced fat sharp cheddar 1/2 cup chopped red or green bell pepper cheese, grated 1/4 cup canned diced green chilies (optional) 1/2 cup nonfat sour cream
1. Preheat oven to 450 degrees. 2. Cook beef and onion in non-stick frying pan until nicely brown. Remove from heat. Stir in beans and bell pepper. Add green chilies, if desired. 3. Coat round 2-quart casserole dish with non-stick cooking spray. Place 1 tortilla and 2 tortilla halves in bottom of dish. Spread at least 2 tablespoons of salsa over tortillas, then 1/3 of beef- bean mixture and 1/3 grated cheese. 4. Repeat with another layer of tortillas, salsa, 1/3 beef-bean mixture and 1/3 grated cheese. 5. Top with remaining tortillas, salsa and nonfat sour cream before adding remaining beef-bean mixture and cheese. Bake for 10 minutes.
Serves 6 Source: South Bend Tribune
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