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| | | |  | | | Cook’s Tip: For more Mediterranean flavor, add grated lemon peel to the cooked basmati rice.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron. | |  |
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Mediterranean Beef with Mixed Olives and Feta
on high setting: 5-1/4 to 6-1/4 hours
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Ingredients: |
| 2 |
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pounds beef for stew, cut into 1/2 to 3/4-inch pieces |
| 2 |
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cans (14-1/2 to 15 ounces each) chili-seasoned diced tomatoes, undrained |
| 1 |
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cup assorted olives, pitted, cut in half |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon pepper |
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Cooked basmati rice |
| 1/2 |
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cup crumbled feta cheese |
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Instructions: |
| 1. |
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Place beef, tomatoes and olives in 3-1/2 to 5-1/2-quart slow cooker. Cover and cook on LOW 8 to 9 hours, or on HIGH 5 to 6 hours, or until beef is fork-tender. (No stirring is necessary during cooking.) Season with salt and pepper. |
| 2. |
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Serve over rice, as desired. Sprinkle with cheese. |
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| Makes 4 to 6 servings. |
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| | | | | Nutrition information per serving (1/4 of recipe): 378 calories; 19 g fat (7 g saturated fat; 5 g monounsaturated fat); 108 mg cholesterol; 2014 mg sodium; 14 g carbohydrate; 0 g fiber; 36 g protein; 4.4 mg niacin; 0.5 mg vitamin B6; 3.1 mcg vitamin B12; 3.3 mg iron; 25.5 mcg selenium; 7.8 mg zinc.
Nutrition information per serving (1/6 of recipe): 252 calories; 12 g fat (4 g saturated fat; 3 g monounsaturated fat); 72 mg cholesterol; 1343 mg sodium; 9 g carbohydrate; 0 g fiber; 24 g protein; 3.0 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 2.2 mg iron; 17.0 mcg selenium; 5.2 mg zinc. |
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