Diet Menu 6
2 tenderized beef cutlets, extra lean with no visible fat deposits
1/2 cup of chopped onions
1 small bag of fresh baby carrots
4 medium sized cubed potatoes, peeling removed
1 to 3 Tablespoons of cornstarch, depending upon how thick you like your stew
Begin by browning cubed cutlets in a deep pot, allowing them to cook very slowly with about 1/2 cup of diced onions. Cooking them slowly makes the meat even more tender.
Carefully monitor your pan, looking for a golden brown to form on the bottom of the pot. When this happens, quickly add about four cups of water which will produce a rich, beefy broth for the base of the Irish Stew.
Next, add about the baby carrots - or use can opt for about 2 cups of carrot slices.
Allow to cook for about 10 minutes, or until carrots are almost done, then add the potatoes which have been cut into large cubes. Continue to cook stew, until potatoes are tender.
If a thicker stew is desired, mix about 2 Tablespoon of cornstarch in 1/4 cup of water until smooth, then add to stew. Serve Irish Stew hot, with our Irish Soda Bread recipe.
A few cooked English peas may also be added for color and taste.
This recipe serving four for about 175 calories per serving, excluding the biscuits and English peas.
4 cups of all purpose flour plus 1/2
teaspoon of salt
2 teaspoons of sifted baking powder, 1 teaspoon of sifted baking soda
1 1/2 Cups of reduced fat milk
1/3 Cup of reduced fat margarine, melted
4 raw whole eggs, slightly beaten
This is a very straightforward, rustic recipe. Combine the flour, salt, baking soda and powder in one bowl; combine the margarine milk and eggs in another bowl then add dry to the wet. Stir to form the dough. Knead minimally - about 10 times.
Shape and place into a preheated 375 degree oven and bake until golden brown. Serve with the hearty stew recipe. Return to Diet Menus - Shopping List
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This diet is exceptionally low in energy values and should never be attempted without the supervision of a professional doctor...
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