Since I’m a working mom, I like to assemble these tasty steak rolls the night before and pop them in the slow cooker the next morning before we’re all out the door. They make a great meal after a long day.
—KIMBERLY ALONGE WESTFIELD, NY
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
2 pounds beef top round steak
1 /2 cup grated carrot
1 /3 cup chopped zucchini
1 /4 cup chopped sweet red pepper
1 /4 cup chopped green pepper
1 /4 cup sliced green onions
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 garlic clove, minced
1 /4 teaspoon salt
1 /4 teaspoon pepper
2 tablespoons canola oil
1 jar (14 ounces) meatless spaghetti sauce
Hot cooked spaghetti
Additional Parmesan cheese, optional
1. Cut meat into six serving-size pieces; pound to 1 /4 -in. thickness. Combine the vegetables, cheese and seasonings; place 1 /3 cup in the center of each piece. Roll meat up around filing; secure with toothpicks.
2. In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low for 6-8 hours or until meat is tender.
3. Discard toothpicks. Serve roll-ups and sauce with spaghetti. If desired, sprinkle with additional cheese.
PER SERVING 289 cal., 11g fat ( 3g sat. fat ) , 96mg chol., 500mg sod., 9g carb. ( 0 sugars, 2g fiber ) , 38g pro. Diabetic Exchanges: 4 lean meat, 2 vegetable.