Lemon and Herb Beef-Stuffed Sweet Potatoes
Blueberry-Apple Spinach Salad
Ingredients
- 2 lb beef stew meat
- ¼ tsp salt
- ¼ tsp pepper
- 1 onion, thinly sliced
- 1 (8-oz) pkg sliced mushrooms
- 1 (14.5-oz) can diced tomatoes
- 1 cup less sodium beef broth
- 3 sprigs fresh thyme
- 1 tsp dried oregano
- 1 Tbsp cornstarch
- 1 Tbsp water
- 1 cup chopped fresh parsley leaves
- 1 clove garlic, minced
- 1 Tbsp lemon zest
- 6 large sweet potatoes
Instructions
- Place beef in a 5- to 7-quart slow cooker; sprinkle with salt and pepper. Add onions, mushrooms, tomatoes, broth, thyme, and oregano. Stir together cornstarch and water in a small bowl; add to cooker.
- Cover and cook on LOW 8 to 10 hours or until beef is tender.
- Preheat oven to 400˚F. Stir together parsley, garlic, and lemon zest. Cover and chill until ready to serve or up to 3 days.
- Bake potatoes on a rimmed baking sheet 40 to 50 minutes or until tender.
- Split potatoes; top with beef mixture. Divide parsley mixture among potatoes.
Side Dish Ingredients
- ½ cup sliced almonds
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 2 (6-oz) pkg baby spinach
- 1 pint blueberries
- 1 sweet apple, cored and chopped
Side Dish Instructions
- Preheat oven to 400˚F. Bake nuts on a small baking sheet 5 minutes or until fragrant and lightly browned.
- Whisk together oil, vinegar, mustard, salt, and pepper in a large bowl. Add nuts, spinach, blueberries, and apple; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
366
|
188
|
554
|
| Fat (g) | 7 | 13 | 20 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 38 | 3 | 41 |
| Carb (g) | 39 | 16 | 55 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 511 | 183 | 694 |
| T. Sugs (g) | 10 | 9 | 19 |
| A. Sugs (g) | 0 | 0 | 0 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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