Beef involtini with spinach, carrots & ricotta with rosemary, tarragon and romano red potatoes

You will need:

3/4- 1 pound thinly sliced sirloin (or beef of your choice)

4-6 red potatoes sliced thin

1/2 cup Thawed spinach

1/2 cup shredded carrots

1/4 cup grated romano cheese

1/2 cup skim low fat ricotta cheese

1/2 tablespoon rosemary

1/2 tablespoon tarragon

1/4 cup chicken broth

toothpicks

In a large mixing bowl mix together spinach, ricotta, carrots (I warm the ricotta in the microwave for about 20-30 seconds to help combine the mixture for easy spreading)

Season beef with salt and pepper (or seasons of your choice)

Place a large spoonful of mixture to one end of the meat and roll. Seal with toothpicks.

In a non stick skillet with one tablespoon of olive oil on medium heat place meat into pan and let all side brown by rotating.

After all side are browned turn heat off and cover. Let stand for 10 minutes.
For the potatoes:

In a small non stick pan with pam spray or olive oil add sliced potatoes

Let cook and begin to brown. add seasons of tarragon, rosemary, and cheese.

When the potatoes begin to brown they will try to stick to the pan, this is when you add the chicken broth. Turn the heat down and stir. Cover and let simmer until potatoes are tender (or to desired consistency)

Plate potatoes and meat rolls-remember to remove the toothpicks.