EWWK: Beef and Spinach Bowl


1 teaspoon extra-virgin olive oil
1 small onion, chopped (or 1 cup frozen, chopped onion)
1 pound extra-lean ground beef
1 cup frozen, chopped spinach
1 (1-ounce) packet reduced sodium taco seasoning
1 cup reduced-sodium chicken broth (or water)
12 cups chopped lettuce
1 1/2 cups chopped tomato
1 avocado
3/4 cup reduced fat mexican cheese
6 tablespoons sour cream
Green onions and cilantro (garnishes)
Lime wedges


Place a nonstick skillet over medium heat and add oil. Once oil is hot add the onion, ground beef, and spinach. Break the meat into small pieces as it cooks using a meat chopper. Add in the seasoning packet after about 5 minutes of cooking. Stir in the broth or water and allow the meat to cook down until most liquid is absorbed (about 3 more minutes).

Place 2 cups of lettuce into a bowl, top with ¾ cup meat mixture, 1/6 avocado, 1 tablespoon sour cream, 2 tablespoons cheese, 1/4 cup tomatoes and edible garnishes as desired and serve with lime wedges.

Yield: 6 lettuce bowls
Nutrient Breakdown: 280 calories, 13g fat (4.5g saturated fat), Cholesterol 55mg, Sodium 580mg, Carbohydrate 16g, Fiber 5g, Protein 22g.
Percent Daily Value: Nutrition Bonus: 80 % Vitamin A 50% Vitamin C, 30% Calcium, 15% Iron.
Carbohydrate Choices: 1 Carbohydrate
Diabetes Exchange Values: 3 Vegetables, 2 lean meat, 1/2 medium-fat meats, 1 fat