By Staff
JoAnna M. Lund, Let's Get Cooking
I've been proud of my Irish heritage ever since I was young enough to wear shamrocks and green clothing on St. Patrick's Day. Erin Go Bragh!
IRISH TOP-OF-THE-STOVE SKILLET
1/3 cup water
3 cups thinly sliced raw potatoes
1 1/2 cups chopped onion
3 cups chopped cabbage
1 1/2 cups shredded carrots
2 teaspoons dried parsley flakes
1/8 teaspoon black pepper
3 (2.5-ounce) packages lean corned beef, shredded
Put water in bottom of a 10-inch skillet. Arrange sliced potatoes in water. Layer onion, cabbage, carrots, parsley flakes and black pepper over potatoes. Top with corned beef. Cover and simmer over medium heat for 20 minutes, or until potatoes and vegetables are tender. Mix well before serving. Makes 6 (1 cup) servings.
Each serving equals: 142 calories, 2g fat, 10g protein, 21g carb., 497mg sodium, 4g fiber; Diabetic Exchanges: 1 Starch, 1 Meat, 1 Vegetable.
Visit JoAnna's web site at www.healthyexchanges.com, or call toll-free at 1-800-766-8961 for more information about her "common folk" healthy recipes.
(c) 2006 King Features Synd., Inc.