Beef and Noodles
(7 Points)

1/2 lb. 10% fat ground beef
1 1/2 tsp. olive oil
1 cup chopped onions
2 cloves garlic, minced
3 cups reduced-sodium, defatted beef or chicken broth
One 14 1/2 oz. can stewed tomatoes
2 tsp. Worcestershire sauce
1/2 lb. egg noodles
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 cup frozen peas, thawed

In a large Dutch oven, brown the beef. (Use a pot that is wider rather then taller.) Remove the beef and wipe fat out of the pot. Pour in the oil and saute onions and garlic until golden. Add the broth, stewed tomatoes,  Worcestershire sauce, and cooked beef. Bring to a boil and add the noodles.
Reduce to a simmer, cover, and cook for 10 min., until the noodles are tender and most of the liquid is absorbed. Stir in the salt, pepper and peas. Cook for 3 min. more, uncovered.
Makes 5 servings Per serving: cal 333, prot 20g, fat 8g, sat fat 2g, carb, 46g, fiber 4g, sod 779mg