YIELD Makes 6 servings
|1||package (16 ounces) frozen cut green beans|
|1||cup chopped onion|
|1‑1/4||pounds lean lamb stew meat, cut into 1-inch pieces|
|1||can (15 ounces) chunky tomato sauce|
|1‑3/4||cups fat-free reduced-sodium chicken broth|
|1||can (6 ounces) tomato paste|
|3||cups hot cooked egg noodles|
Slow Cooker Directions
- Place green beans and onion in slow cooker. Top with lamb. Combine remaining ingredients, except noodles, in large bowl; mix well. Pour over lamb mixture. Cover and cook on LOW 6 to 8 hours. Stir. Serve over noodles.
|Serving Size:||1/6 of lamb mixture with 1/2 cup cooked noodles|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||16 %|
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