| C | 178 |
| F | 6g |
I LOVE THIS RECIPE because with the great lean beef out there, when you decide to eat beef you can really take control of the fat content. Using the low-calorie-density mushrooms really carries the beef’s flavor and texture while filling you up, so you can use less of the calorie-rich beef. Make sure the patties aren’t thick or they’ll take too long to cook.
Yield: 4 servings
Prep time: about 1 minute
Cooking time: about 5 minutes
Olive oil cooking spray (such as Pam)
12 ounces 96% lean ground beef (such as Laura’s Lean)
Salt and freshly ground black pepper
½ cup unsalted beef stock (such as Kitchen Basics)
½ cup 98% fat-free cream of mushroom soup (such as Campbell’s)
2 cups (8 ounces) tofu shirataki macaroni (or substitute another shirataki noodle cut), rinsed and dried
3 ounces 75% reduced-fat cheddar cheese (such as Cabot), grated
1. Spray a large nonstick skillet with 4 seconds of cooking spray and place over medium-high heat. Form the beef into 4 patties about ½ inch thick, season with salt and pepper, and brown on one side of the patties, about 1 minute. Flip the patties and brown the other side, about another minute. Add the stock and soup, bring to a simmer, and cook until done to your liking, about 2 minutes for medium rare.
2. Place the noodles in a small saucepot with 2 tablespoons of water, bring to a boil over medium heat, and add the cheese. Stir over medium heat until a sauce forms, season with salt and pepper, and divide among four plates. Place a steak on each plate and spoon the remaining sauce over the top.
• You can cook the noodles and cheese ahead of time and just reheat in the microwave.
178 calories, 6g fat (2.75g sat), 52.5mg cholesterol, 433.25mg sodium, 3.9g carbohydrate, 1.25g fiber, 26g protein
Reduced calorie / Reduced fat / No added sugar / High protein / Trans fat free