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Presto Stew & Garlic Mashed Potatoes

Presto Stew & Garlic Mashed Potatoes
To lighten up this recipe, I use ground turkey breast and fat-free gravy. This hearty stew is also good served over your favorite pasta, biscuits or leftover mashed potatoes. Mary Tallman - Arbor Vitae, Wisconsin
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 jar (12 ounces) fat-free beef gravy
  • 1 cup frozen mixed vegetables
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • POTATOES:
  • 1 cup water
  • 1/2 cup fat-free milk
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1-1/3 cups mashed potato flakes
  • 1 tablespoon minced fresh parsley

Directions

  • In a large nonstick skillet, cook beef and onion over medium heat
  • until meat is no longer pink; drain. Stir in the tomatoes, gravy,
  • vegetables, marjoram and pepper. Bring to a boil. Reduce heat; cover
  • and simmer for 5-8 minutes or until vegetables are tender.
  • Meanwhile, in a small saucepan, bring the water, milk, butter, garlic
© Taste of Home 2013

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Presto Stew & Garlic Mashed Potatoes (continued)

Directions (continued)

  • powder and pepper just to a boil. Remove from the heat; stir in
  • potato flakes and parsley. Cover and let stand for 5 minutes. Fluff
  • with a fork. Serve with stew.
  • Yield: 4 servings.
Nutrition Facts: 1 cup stew with 1/2 cup potatoes equals 368 calories, 11 g fat (5 g saturated fat), 71 mg cholesterol, 751 mg sodium, 39 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2013