A high fiber recipe
Ingredients:
1/2 pound ground beef
1 can (15 1/2 ounces) kidney beans with liquid
1 cup tomato sauce, no salt added
1 Tablespoon onion, instant minced
1 1/2 Tablespoons chili powder
Instructions:
1. Thoroughly cook ground beef in skillet until browned (160 degrees). Be sure all pink color is gone from meat and juices. Do not undercook ground beef. Carefully wash your hands and any surfaces that have come in contact with raw meat.
2. Drain off fat into container.
3. Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
4. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
5. Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.
Nutritional Information:
Per Serving:
230 calories; 7g total fat; 40mg cholesterol; 460mg sodium; 25g total carbohydrate;19g protein; 9g fiber.
