Brussels & Beef Stew – February 13

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Brussels & Beef Stew

We are becoming inventive when it comes to low cal, low carb, low fat, low sugar dishes. This was last night’s creation and it was yummy!

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Ingredients:

Brussels Sprouts – 1/2 lb

Lean hamburger – 1/4 lb

Black beans – 1 can

Corn – frozen or low sugar can

Tomato sauce – 1 can

Stewed tomatoes – 1 can

Tomato paste – 1 can

Salt, pepper, minced garlic, basil

1 red pepper

1 yellow zucchini

 

Step 1:

Ground the hamburger in a skillet. Cook on high until brown.

Prep your veggies. It’s important to cut your brussels sprouts in half, this eliminates the often gasey and tart taste of the brussels. Wash them after you cut. Peal the skin off your zucchini and clean the red pepper. Dice the zucchini and pepper rather small.

Step 2:

Add all of the ingredients to your browned hamburger. Turn down to medium until everything is at a boil. After it boils, turn it down low and let it simmer with a lid on the skillet for 30-40 minutes, or until the veggies are cooked through.

Step 3:

Serve and enjoy!

2016-11-28T22:26:00+00:00

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