Ground Beef, Greek & 'orzo' Lc-7.9/s(4)ethnic- italian, meat- beef- ground beef, pasta, veg- cauliflower 1 lb ground beef, ex-ln (17%) 1 can (14.5 oz) tomatoes, stewed; undrained 1 stalk (1.5 oz) celery; sliced (1/2 cup) 1 cup cauliflower florets; minced 1/2 tsp salt 1/4 tsp cayenne 1/2 cup yogurt, plain whole-milk Cook beef in 10-inch skillet over medium-high heat about 6 minutes, stirring frequently, until brown; drain. Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and cauliflower is tender. Serve with yogurt. Makes 4 servings, about 1 1/4 cups each. NYC Nutrition Analysis (per serving or yield unit): water=223.5 g; calories=325.4; protein=24.54 g; total fat=20.72 g; carbohydrate=10.67 g; dietary fiber=2.79 g; ash=3.69 g; calcium=89.94 mg; phosphorus=235.8 mg; iron=3.73 mg; sodium=536.2 mg; potassium=779.1 mg; magnesium=51.87 mg; zinc=5.24 mg; copper=0.29 mg; manganese=0.26 mg; vitamin A=821 IU; vitamin E=0.82 mg ATE; thiamin=0.17 mg; riboflavin=0.4 mg; niacin=6.59 mg; pantothenic acid=1.03 mg; vitamin B6=0.53 mg; folate=42.04 ug; vitamin B12=2.45 ug; vitamin C=22.05 mg; saturated fat=8.42 g; monounsaturated fat=8.73 g; polyunsaturated fat=0.99 g; cholesterol=82.13 mg; selenium=17.31 ug; refuse=5.8%; %cal as carb:prot:fat=13:30:57; WW Pts=7.68; (complete analysis) |
