Beef and Ratatouille Skillet
Add ground beef to the classic eggplant, zucchini, tomato dish for a high protein, low-carb bariatric friendly dinner with great flavor and fresh vegetables.
Servings: 6 servings
Calories: 165kcal
Cost: $2.02 per serving
Ingredients
- 1 lb 93% lean ground beef
- 1 green bell pepper chopped
- 1 small onion chopped
- 1/4 cup Light Italian Dressing
- 1 eggplant cut into cubes
- 1 Yellow Squash cut into cubes
- 1 tsp dried minced garlic
- 2 roma tomatoes diced
- 1/4 cup fresh basil chopped
Instructions
- Heat a large deep skillet to medium high heat. Add onion, green pepper and minced garlic. Add ground beef and brown. Drain, remove from pan and set aside.
- Return pan to heat. Add Italian dressing, eggplant and squash. Heat for 5 minutes, stirring occasionally.
- Add ground beef mixture back to pan. Cover and turn heat to a low simmer. Add diced tomato. Heat another 10 minutes.
- Remove lid, stir and place onto serving plates. Top with chopped fresh basil.
Notes
This recipe makes 6 servings, roughly one cup each. *Serves sizes will differ due to variety in size of ingredients.
Nutrition
Serving: 1cup | Calories: 165kcal | Carbohydrates: 8g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 152mg | Potassium: 647mg | Fiber: 4g | Sugar: 6g | Vitamin A: 381IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 2mg