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ONE−POT DINNER
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/2 lb. lean ground beef
medium onion, chopped
C. chopped celery
/4 C. chopped green pepper
tsp. Worcestershire sauce
tsp. salt (optional)
/2 tsp. dried basil
/4 tsp. pepper
C. uncooked no−yolk medium egg noodles
(16 oz.) can kidney beans, rinsed and drained
(14 1/2 oz.) can no−salt added stewed tomatoes
/4 C. water
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
Diabetic Exchanges: 2−1/2 starch, 1 meat, 1 vegetable
ONE−POT DINNER
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