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
