GARLIC MASHED POTATOES:
1 1/3 lb. (4 med.) potatoes
1 c. low-fat milk
2 T. butter or margarine
3 cloves garlic, minced
Salt & pepper, to taste
ROAST BEEF AND GRAVY:
1 (10 1/4 oz.) can beef gravy
1 tsp. dried thyme
1/8 tsp. pepper
12 oz. sliced, deli roast beef
Pierce potatoes with tines of fork; microwave on HIGH 13 minutes, until potatoes are fork-tender. Halve lengthwise; scoop pulp into medium microwave-safe bowl. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, butter and garlic in small microwave-safe bowl. Microwave on HIGH 2 minutes; thoroughly mix into potato pulp. Mix in additional milk. If necessary, to reach desired consistency. Season with salt and pepper. Microwave on HIGH 1 to 2 minutes, until hot. Meanwhile, in 2-quart saucepan combine gravy, thyme and pepper; bring to simmer over medium heat. Add beef slices; heat through. Serve beef and gravy with mashed potatoes. Makes 4 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Peas, Romaine Lettuce and Tomato Salad, Peach Cobbler.
Nutritional Information Per Serving: 420 calories, 17 gm fat, 105 mg cholesterol, 550 mg sodium, 32 gm carbohydrate, 3 gm fiber, 35 gm protein.