Ingredients

• 1 pound lean beef or turkey breast, cut into cubes

• 2 Tbsp. whole-wheat flour

• 1/4 tsp. salt (optional)

• 1/4 tsp. pepper

• 1/4 tsp. cumin

• 1-1/2 Tbsp. olive oil

• 2 cloves garlic, minced

• 2 medium onions, sliced

• 2 stalks celery, sliced

• 1 medium red or green bell pepper, sliced

• 1 medium tomato, finely minced

• 5 cups beef or turkey broth, fat removed

• 5 small potatoes, peeled and cubed

• 12 small carrots, cut into large chunks

• 1-1/4 cups green peas

Directions

Preheat oven to 375°F.

Mix the whole-wheat flour with salt, pepper, and cumin. Roll the beef or turkey cubes in the mixture. Shake off excess flour.

In a large skillet, heat olive oil over medium-high heat. Add beef or turkey cubes and sauté until nicely brown, about 7 to 10 minutes.

Place beef or turkey in an ovenproof casserole dish.

Add minced garlic, onions, celery, and peppers to skillet and cook until vegetables are tender, about 5 minutes.

Stir in tomato and broth. Bring t o a boil and pour over turkey or beef in casserole dish. Cover dish tightly and bake for 1 hour at 375°F.

Remove from oven and stir in potatoes, carrots, and peas. Bake for another 20 to 25 minutes or until tender.

Exchanges

• Lean Meat - 3

• Vegetable - 2 1/3  

• Bread - 2 2/3

• Fat - 1

Note: Diabetic exchanges are calculated based on the American Diabetes Association Exchange System.