Serves 5. Ready in 30 minutes!
|1/2 lb ground beef||1/4 tsp pepper|
|1 medium onion – chopped||2 cups uncooked medium egg noodles (try whole wheat)|
|1 cup chopped celery||1 16-oz can kidney beans, drained and rinsed|
|3/4 cup chopped green pepper||1 14.5-ounce can stewed tomatoes|
|2 tsp Worcestershire Sauce||3/4 cup water|
|1 tsp salt, optional||1 beef bouillon cube|
|1/2 tsp dried basil|
- In a large saucepan or skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are crisp-tender; drain. Add the Worcestershire sauce, salt if desired, basil, and pepper. Stir in the 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.
To make this dish healthier, pick low or no sodium options for any canned ingredients you use.
Note: Serve this with a veggie and a fruit. Fill half your plate with fruits and veggies.
Nutrients per 1-cup serving: 263 calories, 6g fat(2g saturated fat), 41 mg cholesterol, 535 mg sodium, 36g carbohydrate (8g sugars, 7g fiber), 17g protein.
Source: Taste of Home, https://www.tasteofhome.com/recipes/one-pot-dinner/