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Ingredientes
- vegetable cooking spray
- 3/4 c. finely minced red bell pepper
- 1/2 c. finely minced fresh cilantro leaves
- 1 tsp chili pwdr
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 lb extra lean grnd beef - 10%fat
- 8 ounce prepared polenta see pantry note
- 3/4 c. corn kernels liquid removed
- 1/2 c. tomato salsa
- 1/4 c. egg substitute or possibly one-large
- 1/4 c. tomato salsa approximately SIDE DISHES
- 3 c. potatoes sliced and boiled
- 3 c. cooked lima beans
- 3 c. applesauce, unsweetened
Direcciones
- Heat oven to 350F. Have ready a 13 x 9-in. baking dish and larger roasting pan.
- PANTRY
- NOTE: Prepared polenta can come in 12 and 16-ounce oz chubs. Remove what's needed for this recipe and cut it into 1/4-inch cubes. Chubs may be kept in the refrigerator for about 5 days.
- Coat a large nonstick skillet with vegetable oil spray. Add in vegetables and saute/fry till slightly browned. Let cold. Stir in Seasonings and Main Ingredients. Shape mix, in baking dish, allowing a 1/2 inch gap between the loaf and the pan. Set dish in roasting pan and add in Topping.
- Place in oven; add in boiling water to come halfway up sides of baking dish.
- Bake till center of loaf registers 160F on an instant-read thermometer.
- Remove dish from roasting pan. Drain if necessary. Let loaf stand 5 min before slicing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 6 servings | |
| Calories 806 | |
| Calories from Fat 171 | 21% |
| Total Fat 19.08g | 24% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 1.07g | |
| Cholesterol 77mg | 26% |
| Sodium 318mg | 13% |
| Potassium 2370mg | 68% |
| Total Carbs 113.94g | 30% |
| Dietary Fiber 21.9g | 73% |
| Sugars 21.26g | 14% |
| Protein 46.14g | 74% |
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