Italian Beef and Polenta

Variation: Italian Beef and Salsa Wraps: Prepare as above, except omit the salt and olive oil. Substitute 2 cups shredded lettuce and 2 cups diced tomatoes for the red sweet pepper and green beans; do not cook the lettuce and diced tomato. Substitute four 8-inch whole-grain tortillas, warmed, for the polenta. Serve with 1/2 cup salsa and omit the oregano and Parmesan cheese. Thinly slice beef. Nutrition Per Serving: 311 cal., 10 g total fat (3 g sat. fat), 46 mg chol., 576 mg sodium, 21 g carb., 12 g fiber, 32 g protein. Daily Values: 58 percent vitamin A, 32 percent vitamin C, 13 percent calcium, 23 percent iron. Exchanges: 1 vegetable, 1 starch, 3.5 lean meat, 1 fat. Carb Choices: 1.5.

Variation: Italian Beef with Steak and Potatoes: Prepare as above, except substitute 4 cups halved fresh mushrooms for the red sweet pepper and green beans. Substitute 1 1/3 cups hot mashed cooked potatoes for the polenta. Substitute 1 teaspoon snipped fresh rosemary and 1/4 teaspoon cracked black pepper for the oregano and Parmesan cheese, stirring half of the herb and black pepper into the mashed potatoes and half into the cooked mushrooms. If desired, sprinkle with snipped fresh oregano. Nutrition Per Serving: 258 cal., 11 g total fat (2 g sat. fat), 46 mg chol., 313 mg sodium, 13 g carb., 2 g fiber, 27 g protein. Daily Values: 0 percent vitamin A, 24 percent vitamin C, 4 percent calcium, 14 percent iron. Exchanges: 1 vegetable, 1 starch, 3 lean meat, 1 fat. Carb. choices: 1.