Lean Ground Beef and Mixed Vegetable Bake with Creamy Potato Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Mixed Vegetable Bake with Creamy Potato Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Mixed Vegetable Bake with Creamy Potato Topping

A hearty, satisfying bake featuring savory lean ground beef mixed with colorful vegetables, crowned with a silky, creamy potato topping enhanced with a dollop of tangy Greek yogurt. This dish melds comforting flavors with a lighter profile, perfect for a wholesome dinner option.

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NUTRITION

438kcal
Protein
35.7g
Fat
17.7g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/2 cup Broccoli Florets

1 Small Potato

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt, Pepper, and Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the lean ground beef until it is browned and cooked through. Season with salt, pepper, and your choice of herbs.

  • 3

    Add the diced red bell pepper, zucchini, and broccoli to the skillet with the beef. Continue to cook for 4-5 minutes until the vegetables soften slightly. Adjust seasoning if needed.

  • 4

    Transfer the beef and vegetable mixture into an oven-proof baking dish, spreading it evenly.

  • 5

    For the creamy potato topping, peel and dice the small potato. Boil in a small pot of water until tender, about 10-12 minutes. Drain and mash the potato, then stir in the nonfat Greek yogurt. Season with a pinch of salt and pepper.

  • 6

    Spread the mashed potato mixture evenly over the beef and vegetables in the baking dish.

  • 7

    Place the dish in the preheated oven and bake for 15-20 minutes, or until the topping is slightly golden and everything is heated through.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.

Lean Ground Beef and Mixed Vegetable Bake with Creamy Potato Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Mixed Vegetable Bake with Creamy Potato Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Mixed Vegetable Bake with Creamy Potato Topping

A hearty, satisfying bake featuring savory lean ground beef mixed with colorful vegetables, crowned with a silky, creamy potato topping enhanced with a dollop of tangy Greek yogurt. This dish melds comforting flavors with a lighter profile, perfect for a wholesome dinner option.

NUTRITION

438kcal
Protein
35.7g
Fat
17.7g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/2 cup Broccoli Florets

1 Small Potato

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt, Pepper, and Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the lean ground beef until it is browned and cooked through. Season with salt, pepper, and your choice of herbs.

  • 3

    Add the diced red bell pepper, zucchini, and broccoli to the skillet with the beef. Continue to cook for 4-5 minutes until the vegetables soften slightly. Adjust seasoning if needed.

  • 4

    Transfer the beef and vegetable mixture into an oven-proof baking dish, spreading it evenly.

  • 5

    For the creamy potato topping, peel and dice the small potato. Boil in a small pot of water until tender, about 10-12 minutes. Drain and mash the potato, then stir in the nonfat Greek yogurt. Season with a pinch of salt and pepper.

  • 6

    Spread the mashed potato mixture evenly over the beef and vegetables in the baking dish.

  • 7

    Place the dish in the preheated oven and bake for 15-20 minutes, or until the topping is slightly golden and everything is heated through.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.