Directions:
- In a large skillet or pot crumble lamb. Add frozen vegetables. Add just enough water to cover. Bring to a boil. Cover and simmer gently for about 30 minutes or until lamb is cooked.
- Remove from heat. Drain excess liquid.
- Stir in cooked rice.
- Cool completely. Stir in yogurt.
- Package into meal portions in Ziploc or plastic freezer containers. Refrigerate or freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2082.64 Kcal (8720 kJ) | ||
| Calories from fat | 1004.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.66g | 172% | |
|---|---|---|---|
| Cholesterol | 362.91mg | 121% | |
| Sodium | 417.16mg | 17% | |
| Potassium | 1829.16mg | 39% | |
| Total Carbs | 152.51g | 51% | |
| Sugars | 14.78g | 59% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 101.1g | 202% | |
| Vitamin C | 45mg | 75% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 14.7mg | 82% | |
| Calcium | 466.4mg | 47% | |
| Amount Per 100 g | |||
| Calories | 160.52 Kcal (672 kJ) | ||
| Calories from fat | 77.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 172% | |
|---|---|---|---|
| Cholesterol | 27.97mg | 121% | |
| Sodium | 32.15mg | 17% | |
| Potassium | 140.99mg | 39% | |
| Total Carbs | 11.76g | 51% | |
| Sugars | 1.14g | 59% | |
| Dietary Fiber | 0.29g | 15% | |
| Protein | 7.79g | 202% | |
| Vitamin C | 3.5mg | 75% | |
| Iron | 1.1mg | 82% | |
| Calcium | 35.9mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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