Diabetic, Low-Fat Vegetable Covered Steak

Recipe by: BH Center

3 Points Per Serving

12 oz. boneless beef round steak

2 Tbsp all purpose flour

2 tsp black pepper

1 tsp garlic powder

1 14 oz. can of Italian style stewed tomatoes

1 cup carrots

1/2 cup zucchini

2 Tbsp water

vegetable spray

Spray an unheated large skillet with nonstick coating. Trim fat from beef. Cut meat into 4 serving size pieces. Combine flour, pepper, and garlic powder. Using the notched side of a meat mallet, pound the flour mixture into the meat on both sides. Preheat skillet over medium heat and brown meat on both sides. Transfer meat to a 2 quart square baking dish. Combine stewed tomatoes, carrots, zucchini, and water; pour over meat. Cover the dish with foil. Bake in a 350º oven for 1 to 1 1/2 hours or till meat is tender.

Makes 4 servings.

Per Serving:WW Points: 3.5 Calories...182...Fat...3.7 g...Carbs...14 g...Sodium...254 mg...Fiber...2.3

Diabetic Exchange: 1 carbohydrates + 3 lean fat meats

Shared by: Dancer