Ingredients and Directions


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

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


Source: http://www.freecookingrecipes.net