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Trim fat from steak, and slice steak diagonally across grain into thin strips. Sprinkle with black pepper; set aside. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add red pepper and garlic; saute 30 seconds. Add steak, and saute 2 minutes. Add tomatoes; cook 2 minutes. Add spinach; cook 2 minutes or until spinach wilts. Yield: 2 servings (serving size: 1 cup steak mixture, 1 cup fettuccine, and 1 tablespoon cheese). Per serving: 541 Calories; 9g Fat (15% calories from fat); 39g Protein; 74g Carbohydrate; 73mg Cholesterol; 198mg Sodium NOTES : Spoon beef mixture over fettuccine, and sprinkle with cheese. Recipe by: Cooking Light, Nov/Dec 1994, page 184 Posted to MC-Recipe Digest V1 #394 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 12 (50%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.8mg||1 %|
|Sodium 48.9mg||2 %|
|Potassium 27mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.6g|
|Protein 1.5g||2 %|
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Calories per serving: 24
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