To make this dish more kid-friendly, skip the horseradish sour cream.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 patty, 1/4 of vegetables, and 2 tablespoons sour cream mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream, horseradish, and 1/4 teaspoon salt; stir well with a whisk. Set aside.

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  • Divide meat into 4 equal portions, shaping each into a 1/2-inch-thick patty.

  • Place patties in a nonstick skillet over medium-high heat. Sprinkle with 1/2 teaspoon Cajun seasoning. Cook 5 minutes; turn, sprinkle with 1/2 teaspoon Cajun seasoning, and cook 4 minutes. Remove patties from pan, and keep warm.

  • Coat pan with cooking spray, and place over medium-high heat. Add bell pepper, 1/4 teaspoon salt, squash, and onion. Cover, reduce heat to medium-low, and cook 6 minutes or until squash is crisp-tender, stirring occasionally.

  • Return patties to pan; add water. Cover and cook over medium heat 3 minutes or until done. Serve with sour cream mixture.

  • carbo rating: 8

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

233 calories; calories from fat 0%; fat 8.2g; saturated fat 3.4g; mono fat 0g; poly fat 0g; protein 28.7g; carbohydrates 10g; fiber 1.6g; cholesterol 81mg; iron 3.3mg; sodium 496mg; calcium 77mg.
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