Skip to main content
delivery dates
cart
login
reviews

Meal Search

 

Send a Meal Blog

Wednesday, July 21 2010

ingredients

  • 1  pound  lean ground beef
  • 1  14-1/2-ounce can  Italian-style stewed tomatoes, undrained
  • 3  medium  carrots, cut into 1/2-inch-thick slices
  • 2  medium  onions, cut into thin wedges
  • 1  large  red sweet pepper, cut into 1-inch pieces
  • 1/2  cup  beef broth
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 6  cloves  garlic, minced
  • 1  medium  zucchini, halved lengthwise and cut into 1/4-inch-thick slices
  • 1  16-ounce tube  refrigerated cooked polenta
  • 6  tablespoons  purchased pesto or olive tapenade
  •     Fresh basil sprigs (optional)

directions

1. In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.

4. Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil. Makes 6 servings.

nutrition facts

  • Calories 388, 
  • Total Fat (g) 20, 
  • Saturated Fat (g) 4, 
  • Cholesterol (mg) 50, 
  • Sodium (mg) 773, 
  • Carbohydrate (g) 30, 
  • Fiber (g) 5, 
  • Protein (g) 20, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:02 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.