INGREDIENTS
1
package (16 ounces) frozen cut green beans
1
cup chopped onion
1‑1/4
pounds lean lamb stew meat, cut into 1-inch pieces
1
can (15 ounces) chunky tomato sauce
1‑3/4
cups fat-free reduced-sodium chicken broth
1
can (6 ounces) tomato paste
4
teaspoons paprika
3
cups hot cooked egg noodles
PREPARATION:
Slow Cooker Directions
- Place green beans and onion in slow cooker. Top with lamb. Combine remaining ingredients, except noodles, in large bowl; mix well. Pour over lamb mixture. Cover and cook on LOW 6 to 8 hours. Stir. Serve over noodles.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Serving Size:
1/6 of lamb mixture with 1/2 cup cooked noodles
Fiber
6 g
Carbohydrate
39 g
Cholesterol
67 mg
Saturated Fat
2 g
Total Fat
5 g
Calories from Fat
16 %
Calories
289
Protein
22 g
Sodium
772 mg
DIETARY EXCHANGE:
Vegetable
2
Starch
2
Meat
2
