Each serving = 336 calories, 17 g fat, 5 g fiber
WW points = 7
Preheat oven to 375 degrees. Cook ground beef in skillet until browned. Add onion and cook 2-3 minutes. Add carrots and peas; cook until tender, about 5 minutes. Add broth. Bring mixture to a boil. Reduce to low and simmer until liquid is absorbed, about 10 minutes. Transfer to a glass baking dish.
Top with prepared potatoes, spreading and fluffing with fork. Sprinkle with paprika. Bake until heated through, about 15-20 minutes.
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Serving Size: 1 Serving (509g) | ||
Recipe Makes: 4 | ||
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Calories: 316 | ||
Calories from Fat: 132 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 70.3mg | 22 % | |
Sodium 1035.3mg | 36 % | |
Potassium 783.9mg | 21 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 16.9g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
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