- Serves: Serves 4; 1 1/4 cups per serving
- Prep Time: 10 minutes
Cooking Time: 31 to 32 minutes
4 medium red potatoes, cut into 1/8- to 1/4-inch strips (about 1 1/3 pounds)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon pepper
2 cups thinly sliced cooked roast beef, all visible fat removed (about 8 ounces)
2 cups frozen broccoli florets, thawed
1 cup fat-free brown gravy
1 tablespoon plus 1 teaspoon crumbled blue cheese
Preheat oven to 400°F. Spray a nonstick jelly-roll pan with olive oil spray. Arrange potatoes evenly in pan.
In a cup, combine garlic powder, paprika, and pepper. Sprinkle over potatoes.
Bake for 25 minutes, or until potatoes are tender.
Put beef and broccoli on potatoes. Top with gravy.
Bake for 6 to 7 minutes, or until mixture is warmed through. Sprinkle with cheese.
Cook’s Tip: Look in the sauces section of your grocery store for bottles of fat-free brown (or beef) and chicken gravy.
Cook's Tip: A mandoline makes fast work of slicing. Use the very fine julienne blade to cut the potatoes into matchstick size for this recipe. A food processor with a French-fry blade is equally good.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 3.5 g
- Saturated Fat
- 1.5 g
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
- 33 mg
- 378 mg
- 29 g
- 4 g
- 2 g
2 starch, 2 very lean meat
This recipe is reprinted with permission from the American Heart Association Meals in Minutes Cookbook, Copyright © 2002 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.