Ingredients

1 pound lean ground round

1 cup chopped onion

1 cup frozen green peas

2 teaspoons olive oil

1.000 item Potatoes, Red, Flesh and Skin, Baked

1 cup fat-free, less-sodium chicken broth

2 1/2 teaspoons curry powder

1 tablespoon mango chutney (such as Sharwood’s Major Grey)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Chopped fresh cilantro
Instructions

FREEBIES: 5 Meats, 1 G&S, 2 NSV, 1 Fat  Calories: 373, Fat 11g, Carbs 28g, Fiber 4g, Prot 38g

Cook beef and onion in a large nonstick skillet over medium-high heat until browned; stir to crumble.

While the meat mixture is cooking, heat oil in a large nonstick skillet over medium-high heat. Add potatoes; cook 8-10 minutes or until

lightly browned. Add broth and curry; cook for 5 minutes. Add potato mixture, peas, chutney, salt, and pepper to meat mixture; simmer 10

minutes. Sprinkle with cilantro, if desired.

Yield: 4 servings

Created by Chef Traci Higgins

Like it?



Do you want to read more posts? GO!