My daughter Hannah asked if we could have this for leftovers the next night she liked it so much. This was a delicious diabetic friendly recipe, I would definitely recommend. Since asparagus isn't in season, I used frozen, and it tasted fine.6-8 Servings Prep: 25 min. Bake: 20 min.
Ingredients:
6 medium potatoes, peeled and quartered
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup milk
1/4 cup butter, cubed
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
Paprika
Directions:
In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish.
Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture.
Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes.
Yield: 6-8 servings.
Nutrition Facts: 1/8 recipe (prepared with lean ground beef, skim milk, reduced-fat margarine and reduced-fat mozzarella; calculated w/o added salt) equals 264 calories, 10 g fat (0 saturated fat), 26 mg cholesterol, 436 mg sodium, 29 g carbohydrate, 3 g fiber, 20 g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Taste of Home's Down Home Diabetic Cookbook
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