ONE−POT DINNER
ItalianBeefIntermediate5 minBy Northstar
Ingredients
Servings
4
- 0.5 each lb. lean ground beef
- 1 each onion, chopped
- 1 each C. chopped celery
- 0.8 each C. chopped green pepper
- 2 each tsp. Worcestershire sauce
- 1 each tsp. salt (optional)
- 0.5 each tsp. dried basil
- 0.3 each tsp. pepper
- 2 each C. uncooked no-yolk medium egg noodles
- 1 each (16 oz.) can kidney beans, rinsed and drained
- 1 each (14 1/2 oz.) can no-salt added stewed tomatoes
- 0.8 each C. water
- 1 each low-sodium beef bouillon cube
Instructions
- 1
In a large saucepan or skillet, cook meat until no longer pink; drain.
- 2
Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender.
- 3
Add Worcestershire sauce, salt, if desired, basil and pepper.
- 4
Stir in noodles, beans, tomatoes, water and bouillon.
- 5
Bring to a boil.
- 6
Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.
- 7
NUTRITIONAL ANALYSIS: One 1-cup serving (PREPARED WITH lean ground beef, no-yolk egg noodles, no salt-added tomatoes, and low-sodium bouillon and without salt) equals: 282 calories, 91 mg sodium, 29 mg cholesterol, 39 gm carbohydrate, 19 gm protein, 5 gm fat Diabetic Exchanges: 2-1/2 starch, 1 meat, 1 vegetable
Tags
soupgreekdiabetic-recipes