Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup Atkins Quick Quisine™ Bake Mix
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds lamb stew meat
- 2 tablespoons olive oil
- 2 garlic cloves, passed through a press
- 1 teaspoon dried oregano
- 1 (14 1/2-ounce) can diced tomatoes
- 1/2 cup water
- 1 tablespoon red wine vinegar
- 1 packet sugar substitute
- 2 cups green beans, cut into 1-inch pieces
- 2 small yellow squash or zucchini, cut into 1-inch pieces
- =
Directions
1. Combine bake mix, salt and pepper in a shallow bowl. Dredge lamb pieces in mixture. In a large Dutch oven or pot with a tight-fitting lid, heat oil over medium heat. Brown lamb in batches; transfer to a plate.
2. Add garlic and oregano to Dutch oven and cook, stirring, for 1 minute. Return lamb and accumulated juices to Dutch oven. Add tomatoes, water, vinegar and sugar substitute. Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes.
3. Add green beans and squash to Dutch oven; mix well. Cook, partially covered, until vegetables are tender, 15 minutes.