One-Pot Dinner

Yield: 5 servings

Ingredients

• 1/2 pound lean ground beef
• 1 medium onion, chopped
• 1 cup chopped celery
• 3/4 cup chopped green bell pepper
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt (optional)
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cups uncooked no-yolk medium egg noodles
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (14 1/2 ounce) can no-salt added stewed tomatoes
• 3/4 cup water
• 1 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 bell 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. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.

Nutrition

Per 1 cup serving (prepared with lean ground beef, no-yolk egg noodles, no salt-added tomatoes, and low-sodium bouillon and without salt): 282 calories, 91 mg sodium, 29 mg cholesterol, 39 gm carbohydrate, 19 gm protein, 5 gm fat

Exchanges: 2 1/2 starch, 1 meat, 1 vegetable