Rib Roast Dinner - DiabeticFrom abbott41 7 years ago
- Ingredients: shopping list
- For the Potatoes: shopping list
- 6 large russet potatoes, Scrubbed or 6 large sweet potatoes shopping list
- 1 Tbs. margarine shopping list
- ½ cup diced red bell pepper shopping list
- ½ cup diced green bell pepper shopping list
- 2/3 cup chopped yellow onion shopping list
- 4 Slices Baked ham diced( about 4 ounces ) shopping list
- 1 ½ cups shredded reduced-fat colby, Monterey or cheddar cheese, divided shopping list
- 2 Tbs 1% milk shopping list
- 2 Tbs. Fat-free sour cream or light shopping list
- For the Roast: shopping list
- 1 Tbs. Coarsely cracked black pepper shopping list
- 1 2 ¼ -pound Boneless rib roast or Tenderloin shopping list
- ¼ cup fresh flat-leaf parsley shopping list
- 1 Tbs. fresh chives shopping list
- 1 Tbs. fresh tarragon leaves shopping list
- 1 tsp. Dried thyme shopping list
How to make it
- Making the Stuffed Potatoes:
- Preheat oven to 400º F.
- Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt the margarine in a large non-stick skillet set over medium heat. Add peppers and onions; saute until tender, about 5 minutes. Add ham; saute for 5 minutes.
- Reduce oven temp. to 350º F.
- Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Cheese, milk, sour cream and vegetable mixture. Spoon into potato shells.
- Sprinkle potatoes with remaining cheese. Place on a baking sheet. Bake until heated through, about 20 minutes. Serve with roast.
- Making the Rib Roast:
- Increase oven temp. to 425º F.
- Rub the pepper evenly over beef, pressing gently so pepper adheres.
- Place the herbs in a large measuring cup and chop using kitchen shears.
- On a clean surface or a sheet of parchment or waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
- Loosely tie the beef at 2 inch intervals with kitchen twine. Place beef on a roasting pan.
- Roast until an instant-read meat thermometer reads 155º for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.
- For doneness of beef: Meat Thermometer: For rare = 130º, For medium = 155º, For well-done = 170º.
- NOTE: I modified this recipe to a Diabetic Friendly one.
The Cookabbott41 Boston, MA
The Rating5 people
Good job posting this great recipe.
EDspinach1948 in Dorchester-Boston loved it
gonna have to check this one out always lookin to fix ribs different ways thanks Ed.momo_55grandma in Mountianview loved it
* am herein WI and i am HUNGRY for this recipe... beautiful... Wow!!1 'Bandit' would 'stole ' this one:).. HIGH FIVE FORKS!!snowcat17 in Milwaukee loved it
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