1/2 pound ground beef sirloin or round
1 small onion, thinly sliced
1 celery stalk, diced (as in cubes the size of small dice)
1/2 sweet green pepper, cut into thin strips
1 clove garlic, minced (smashed)
2 cans (10 1/4) ounces each) fat-free broth
1 cup low-sodium tomatoes, chopped
2 teaspoons Worcestershire sauce
8 ounces broad egg noodles
3/4 cup peas
Cook beef, onions, celery, peppers and garlic in a non-stick skillet over medium-high heat until beef is crumbly and vegetables are tender. Stir in broth, tomatoes and Worcestershire sauce. Bring to a boil. Gradually add noodles, stirring; return to a simmer. Cover and cook over low heat, stirring often, for 10 minutes. Stir in peas and cook until noodles are tender and liquid is almost absorbed, 5 to 10 minutes.
Makes 4 servings.
Calories…..347…..Fat….5.2 g……Fiber…..3.8 g.