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
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
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