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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A nice healthy, homemade dinner. Ingredients:
1 1/2 lbs lean ground beef |
1/2 lb bulk reduced-fat pork sausage |
1 large onion, chopped |
1 medium carrot, chopped |
1 celery rib, chopped |
2 cups cubed day-old whole wheat bread |
1/2 cup nonfat milk |
1 tablespoon all-purpose flour |
4 cups chopped zucchini |
3/4 lb velveeta reduced fat cheese product, cubed |
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
3/4 cup egg substitute |
1 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven,cook the beef, sausage,onion, carrot, and celery over medium heat until meat is no longer pink and veggies are crisp-tender. Meanwhile, in a small bowl, combine the bread cubes and milk, set aside.
2. Remove meat mixture from the heat;drain. Stir in flour until blended. Stir in bread mixture and remaining ingredients.
3. Transfer to a 13x9 inch baking dish coated with nonstick cooking spray.
4. Cover and bake at 350 for 40-45 minutes or until a meat thermometer reads 160. Uncover and stir. Bake 8-12 minutes longer or until golden brown.
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