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
Total Time: 40 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
