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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