Posted on Leave a comment

Pot Roast with balsamic vegetables

1 serving 

Each serving provides 

1 lean 

3 greens 

3 condiments

5 oz. Cooked pot roast ( trim off fat) – 1 lean 

2.13 oz. Sliced Portabella mushrooms- 1 green 


2.75 oz. Sliced white sliced mushrooms – 1 green 

1/2 cup fresh spinach- 1/2 green 

1/4 cup + 2 Tablespoons Victoria’s marinara sauce – 1 1/2 greens

1 teaspoon balsamic vinegar – 1 condiment 

Dash of salt 

1/4 teaspoon black pepper- 1/2 condiment 

1/2 teaspoon- tomato sauce – 1/2 condiment 

1 minced garlic clove -1 condiment 

In a frying pan strayed with non stick; add your sliced mushrooms and cook till almost done. Add to the pan your minced garlic; fresh spinach till the spinach is wilted. Add to that the minced garlic; pepper; marinara sauce and tomato paste. Once that is warmed up add your 5oz. Pot roast. Serve on a plate and drizzle with your balsamic vinegar.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.