This dish was born from a need to use leftovers and a desire to have something creamy. I haven't really had a lot of creamy dishes as dairy is rather limited on my plan. But this is very reminiscent of a hamburger helper type of dish, but without all the sodium and preservatives. Very yummy indeed.
Ingredients:
8 oz. of ground meat (I used a combination of ground buffalo and ground chicken breast)
10 oz. of green vegetables (I used green peppers and broccoli)
4 oz. of cream of chicken soup (I used the MRC soup supplement)
2 tsp. of garlic powder
2 tsp. of red pepper flake
Cooking spray
Directions:
Lightly coat a pan with cooking spray. Heat over medium-high heat. Add ground meat to pan, and season with 1 tsp. of garlic powder and 1 tsp. of red pepper flake. Brown until cooked through. Remove meat from pan.
Lightly coat pan with more spray. Return to medium-high heat. Add green vegetables to pan, and season with remaining teaspoon of garlic powder and red pepper flakes. Saute vegetables until lightly browned. Add a splash of water to the pan and steam vegetables until tender and all water has evaporated. Remove vegetables from pan.
Add cream of chicken soup to pan. Thin with water until desired consistency is reached. Stir until hot. Add meat and vegetables back to pan and combine with soup.
Serve with melba toast.
Serves 2
Dinner for Meta Slim Plus - Level 2
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