Diabetic and Heart Smart
Creamy Beef, Mushrooms and Noodles
Serving 4 / Serving Size is ¼ Cup Beef mixture plus ½ Cup Noodles
1 Cup Dry No- Yolk Noodles
¼ Cup Canola Mayonnaise
¼ Cup of Sherry
1 teaspoon of Worcestershire Sauce
1 or 2 teaspoon Balsamic Vinegar
2 teaspoons Beef Bouillons
½ teaspoon of Coarsely Black Pepper
3 teaspoons Canola Oil (Divided)
¾ pound of Boneless Sirloin Thinly Sliced
1 Cup Thinly Sliced Onions
1 Package (8oz) of Sliced Mushrooms
Directions:
1. Cook Pasta according to package directions, omitting salt and fat.
2. Meanwhile, whisk together canola mayonnaise, sherry, balsamic vinegar, beef bouillon, Worcestershire sauce, and black pepper.
3. Heat one teaspoon canola oil in a large nonstick skillet over medium heat. Tilt skillet to coat bottom lightly. Cook beef on each side 3 minutes. Set aside on plate and cut into small bite sized pieces.
Heat 1 teaspoon of canola oil, add onions and cook 5 minutes stirring often. Scrape onion to one side of the skillet, add remaining 1 teaspoon of canola oil and add mushrooms, begin to brown on the edges, stirring often. Next add beef and any accumulated juices. Cook 30 seconds or until most the liquid has evaporated.
4. Remove from heat and stir in canola mayonnaise mixture in until well blended. Sever over drained noodles.( I place noodles in the skillet and mix together ) sprinkle with additional black pepper if desired.
Calories 320- Calories from fat 110
Total Fat 12.0 g -Saturated fat 1.5g - Trans fat 0.1 g
Cholesterol 30mg - Sodium 615 mg
Total Carbohydrates 27g -Dietary fiber 2 g
Sugars 4g -Proteins 23g
Exchange per serving 11/2 starch- 1 vegetable- 3 lean meat- 1 Fat
Serving 4 / Serving Size is ¼ Cup Beef mixture plus ½ Cup Noodles
1 Cup Dry No- Yolk Noodles
¼ Cup Canola Mayonnaise
¼ Cup of Sherry
1 teaspoon of Worcestershire Sauce
1 or 2 teaspoon Balsamic Vinegar
2 teaspoons Beef Bouillons
½ teaspoon of Coarsely Black Pepper
3 teaspoons Canola Oil (Divided)
¾ pound of Boneless Sirloin Thinly Sliced
1 Cup Thinly Sliced Onions
1 Package (8oz) of Sliced Mushrooms
Directions:
1. Cook Pasta according to package directions, omitting salt and fat.
2. Meanwhile, whisk together canola mayonnaise, sherry, balsamic vinegar, beef bouillon, Worcestershire sauce, and black pepper.
3. Heat one teaspoon canola oil in a large nonstick skillet over medium heat. Tilt skillet to coat bottom lightly. Cook beef on each side 3 minutes. Set aside on plate and cut into small bite sized pieces.
Heat 1 teaspoon of canola oil, add onions and cook 5 minutes stirring often. Scrape onion to one side of the skillet, add remaining 1 teaspoon of canola oil and add mushrooms, begin to brown on the edges, stirring often. Next add beef and any accumulated juices. Cook 30 seconds or until most the liquid has evaporated.
4. Remove from heat and stir in canola mayonnaise mixture in until well blended. Sever over drained noodles.( I place noodles in the skillet and mix together ) sprinkle with additional black pepper if desired.
Calories 320- Calories from fat 110
Total Fat 12.0 g -Saturated fat 1.5g - Trans fat 0.1 g
Cholesterol 30mg - Sodium 615 mg
Total Carbohydrates 27g -Dietary fiber 2 g
Sugars 4g -Proteins 23g
Exchange per serving 11/2 starch- 1 vegetable- 3 lean meat- 1 Fat
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