Boston Beef and Baked Bean Hotpot
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 325.8
- Total Fat: 12.3 g
- Cholesterol: 48.9 mg
- Sodium: 493.4 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 4.8 g
- Protein: 17.6 g
View full nutritional breakdown of Boston Beef and Baked Bean Hotpot calories by ingredient
Introduction
WeightWatchers recipe - Wonderfully filling, low fat, low calorie meal. (lower fat than the nutritional info gives, as most fat is removed!) WeightWatchers recipe - Wonderfully filling, low fat, low calorie meal. (lower fat than the nutritional info gives, as most fat is removed!)Number of Servings: 6
Ingredients
-
12 oz extra lean minced beef
2 tsp vegetable oil
2 onions, chopped
1/2 pint beef stock
8 oz canned plum tomatoes
15 oz canned baked beans
4 oz pasta
2 tsp Worcestershire sauce
2 tsp tomato puree
2 tsp bbq sauce
pinch of dried herbs
salt and pepper
Directions
The recipe in fact makes four servings, but I adjusted the servings to reflect the nutritional values given in the cookbook, as not all ingredients could be found accurately on SP. :)
1/ Saute the minced beef in a non-stick pan for 4-5 minutes until browned. Drain off the fat.
2/Heat the oil in a large saucepan and gently cook the onions until soft and transparent. Stir in the browned mince along with the remaining ingredients. Bring to the boil, reduce the heat and simmer, covered, for 40 minutes until both meat and pasta are cooked and tender.
Can be reheated.
Serving Size: Makes enough for a family of four
Number of Servings: 6
Recipe submitted by SparkPeople user IHEARTGEE.
1/ Saute the minced beef in a non-stick pan for 4-5 minutes until browned. Drain off the fat.
2/Heat the oil in a large saucepan and gently cook the onions until soft and transparent. Stir in the browned mince along with the remaining ingredients. Bring to the boil, reduce the heat and simmer, covered, for 40 minutes until both meat and pasta are cooked and tender.
Can be reheated.
Serving Size: Makes enough for a family of four
Number of Servings: 6
Recipe submitted by SparkPeople user IHEARTGEE.
