Entrees

1 HMR Beef Pot Roast with Vegetables and Gravy Entree
2 portabella mushrooms, cleaned, stems removed, and cut into 4 strips each
1 cup asparagus, trimmed, then steamed
1 teaspoon low-sodium soy sauce
1/4 cup broth (or water)

1. Remove beef from tray, reserving the

    gravy/vegetable mixture. Cut beef into

    4 strips.
2. In a skillet coated with non-stick cooking

    spray, saute the mushrooms in broth

    (or water) and soy sauce on medium heat,

    3-4 minutes until mushrooms are

    somewhat soft.
3. Remove the mushrooms from the pan and

    fan the mushroom strips on a plate,

    alternating mushroom strips and beef strips.
4. Add the gravy/vegetable mixture from the

    entree to the liquid remaining in the skillet.
    Heat until bubbling.
5. Pour the gravy/vegetable mixture over the

    beef and mushrooms.
6. Serve with steamed asparagus.
 

Calories: 300                     
Vegetable servings: 3

Sweet potato, green beans, baked potato, carrots, or your favorite vegetables