Wednesday, May 5, 2010

Weeknight Beef Skillet


This recipe was quick and easy to make and my family loved it! My daughter gobbled it up and didn’t even flinch about the carrots – even though she refuses to eat carrots right now. It’s fairly healthy, less than 400 calories a serving. I used very lean ground beef, but you could substitute it with ground turkey or chicken.

3 cups uncooked yolk-free whole wheat noodles
1 lb lean ground beef
1 medium green pepper, finely chopped
1 pkg (16 oz) frozen mixed vegetables, thawed and drained
1 can (15 oz) no salt tomato sauce
1 Tbsp Worcestershire sauce
1 ½ tsp Italian seasoning
2 tsp sugar
1/ 4 tsp salt

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, cook beef and pepper is no longer pink; drain.

Stir in mixed vegetables, tomato sauce, Worcestershire sauce, seasoning, salt & sugar; heat thoroughly. Drain noodles and serve with meat mixture.

Recipe from Taste of Home – Healthy Cooking

Nutritional facts: 1 ¼ cup beef mixture over ¾ cup cooked noodles. 389 calories, 9 g fat (3g sat fat), 56 mg cholesterol, 800 mg sodium (my version is less since the original recipe called for full salt tomato sauce), 49g carb, 10g fiber, 31g protein
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