Ingredients

• Ingredients:
• • 4 pounds of corned beef, rinsed
• • 1 cup of water
• • 1 cup of Smuckers® All-Natural Apricot Fruit Preserves
• • 1/4 cup Splenda brown sugar
• • 2 tablespoons reduced-sodium soy sauce
• Mashed Potatoes with Kale
• • 1 1/2 pounds russet potatoes, peeled and cut into quarters
• • 1/2 clove garlic, finely chopped
• • 6-7 sprays of butter spray
• • 1 teaspoon salt
• • 1 teaspoon ground black pepper
• • 1/2 cup milk skim milk, heated until warm
• • 5 ounces frozen kale, cooked and squeezed dry

Instructions

1. 1. Preheat oven to 350 degrees F.
2. 2. Coat a large pan with non-stick cooking spray.
3. 3. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours, and drain.
4. 4. In a small bowl combine apricot preserves, Splenda® brown sugar, and reduced-sodium soy sauce.
5. 5. Spread the apricot mixture evenly over the corned beef.
6. 6. Bake uncovered at 350 degrees F for 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
7. 7. Slice corned beef across grain and serve.
8. While corned beef is cooking:
9. 1. In a large pot filled with cold water, boil potatoes and garlic for about 15-20 minutes. Drain well and return to pot.
10. 2. Add butter spray, salt, and pepper.
11. 3. Mash potatoes with a masher and gradually add skim milk.
12. 4. Add in the kale and serve.