Low Fat Skillet Beef and Vegetables

This is a quick and easy low fat skillet meal that can be on the table in 30 minutes. I use extra-lean ground beef, and only 8 ounces of it, filling the skillet with plenty of vegetables to make this hearty supper dish. Enjoy with some rice or by itself as a one-bowl meal.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 1 tsp canola oil
• 1 stick celery, sliced
• 3/4 cup finely chopped onion
• 3/4 cup sliced carrots
• 3/4 cup green beans, trimmed
• 3/4 cup mushrooms
• 1 small zucchini, halved lengthwise and sliced
• 1 tsp oregano
• 8 ounces extra-lean ground beef
• 1 15-ounce can chopped tomatoes
• 1 tbsp Worcestershire sauce

Preparation:

Heat oil in a large skillet over medium heat. Sauté celery, onion, carrots, green beans, mushrooms and zucchini for 2-3minutes. Add oregano. Crumble in beef and cook until no longer pink, about 5-7 minutes. Drain off any excess fat. Add canned tomatoes and Worcestershire sauce. Simmer for 20 minutes.

Serves 4.

Per Serving: Calories 170, Calories from Fat 38, Total Fat 4.3g (sat 1.6g), Cholesterol 35mg, Sodium 259, Carbohydrate 17.4g, Fiber 4.9g, Protein 15.5g

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