Lab Topic: family recipe

Recipe Name: Fusilli with beef and beans

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AMT UNIT INGREDIENTS PROCEDURE

1 cup Chopped onion 1. In a large skillet, cook onion in hot oil

over medium-high heat for 3 minutes.
1 Tbl. Olive oil
2. Add garlic; cook and stir for 1 minute.
2 cloves Garlic, minced
Boneless beef sirloin steak, 3. Add beef, chili powder, seasonings,
1 Lbs. trimmed and cut into bite sized strips and pepper. Cook for 3 to 4 minutes, or
until beef is brown.
2 Tsp. Chili powder
4. Stir in broth, undrained tomatoes,
1 Tsp. Dried Italian seasoning, crushed tomato sauce, and salt. Bring to a boil.

Tsp. Ground black pepper 5. Stir in pasta and reduce heat. Simmer
uncovered for about 10 minutes or until
1 can 14 oz. can 50% less sodium beef broth pasta is just tender, stirring frequently.

1 can 14 oz. can no salt added diced tomatoes 6. Stir in beans and corn. Cover and
simmer for 3 to 4 minutes or until heated
1 can 8 oz. can no salt added tomato sauce through.

Tsp. Salt 7. If desired, sprinkle each serving with

shredded cheddar cheese and fresh
parsley.
6 Oz. Dried multigrain fusilli pasta

1 can 15 can red kidney beans, rinsed and drained

10 Oz. Frozen corn, thawed

Shredded reduced-fat sharp cheddar cheese
1 bag (optional)

garnish Snipped fresh parsley