Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Vegetable cooking spray
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 cups (8 oz) shredded or cubed cooked lean beef
- 2 cups peeled and cubed cooked potatoes
- 1/2 tsp dried marjoram leaves
- 1/4 tsp dried thyme leaves
- Salt and pepper, to taste
Directions
Coat large skillet with cooking spray; heat over medium heat
until hot. Saute onion, bell pepper, and garlic until tender.
Add beef and potatoes to skillet; sprinkle with herbs.
Cook over medium heat until meat and potatoes are browned,
about 10 minutes, stirring occasionally. Season to taste
with salt and pepper.
Nutrition per Serving (about 1 cup each):
244 Calories, 6g Fat, 50.7g Cholesterol,
44mg Sodium, 19.9g Protein, 27.5g Carbs
Diabetic Exchanges: 1 Vegetable, 1 1/2 Bread, 2 Meat