ONE−POT DINNER

1/2 lb. lean ground beef
1 medium onion, chopped
1 C. chopped celery
3/4 C. chopped green pepper
2 tsp. Worcestershire sauce
1 tsp. salt (optional)
1/2 tsp. dried basil
1/4 tsp. pepper
2 C. uncooked no−yolk medium egg noodles
1 (16 oz.) can kidney beans, rinsed and drained
1 (14 1/2 oz.) can no−salt added stewed tomatoes
3/4 C. water
1 low−sodium beef bouillon cube
In a large saucepan or skillet, cook meat until no longer pink; drain. Add
onion, celery and green pepper; cook for 5 minutes or until vegetables
are crisp−tender. Add Worcestershire sauce, salt, if desired, basil and
pepper. 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. Serves 5.
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