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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 216.1
  • Total Fat: 7.1 g
  • Cholesterol: 24.9 mg
  • Sodium: 944.3 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 16.4 g

View full nutritional breakdown of Rumbamel's Roast Beef and Veggies with Biscuits calories by ingredient
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Rumbamel's Roast Beef and Veggies with Biscuits

Submitted by: RUMBAMEL

Introduction

We had just gotten back from vacation and had no milk, juice or much of anything else for that matter. So, I scanned what we did have: left over veggies from the trip, canned roast beef and biscuits. What a treat! We had just gotten back from vacation and had no milk, juice or much of anything else for that matter. So, I scanned what we did have: left over veggies from the trip, canned roast beef and biscuits. What a treat!
Number of Servings: 8

Ingredients

    -3 C Fit and Active 99% Fat Free Chicken Broth
    -9 oz baby carrots cut into bite sized pieces
    -200g chopped fresh broccoli
    -1 C chopped onion (I use white)

    -2 cans Hormel Roast Beef and Gravy, 12 oz each

    -1 pack of 10 Grands Jr. Buttermilk biscuits (you will have two left over because the recipe makes only 8 with 1 biscuit per serving)

Directions

---Wash and cut your veggies. Put all veggies and chicken broth into a medium to large pot and bring to a boil stirring occasionally. Reduce to a simmer and let cook 5-7 minutes or until carrots are fork tender. Add the meat and break meat up, if desired. Stir again.

---Let simmer another 5 or minutes to warm and get thick stirring occasionally. I decided to cook mine down quite a bit because I wanted it nice and thick. So, it took a lot longer. Note: this will make your serving size smaller, too. Cook biscuits as directed.

---Makes 8 servings with 1 biscuit per serving. Serving size of the roast and veggies depends on how much you cook it down. Mine made about 6 C total or 3/4 C for each serving plus a biscuit.

---Enjoy!!

Serving Size: Makes 8 servings including 1 biscuit.

Number of Servings: 8

Recipe submitted by SparkPeople user RUMBAMEL.






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