This hearty dinner in a bowl is a great comfort after a hectic day, especially since you don’t need to chop anything to prepare it.

　　

Ingredients

serves 6, 1 1/2 cups per serving

　　1 pound extra-lean ground beef

　　2 14.5-ounce cans no-salt-added diced or stewed tomatoes, undrained

　　6 ounces shredded coleslaw mix (about 3 cups)

　　2 cups water

　　1 10-ounce package frozen mixed vegetables, thawed

　　1 cup frozen chopped green bell pepper

　　1/4 cup cider vinegar or dry red wine (regular or nonalcoholic)

　　1 tablespoon very low sodium beef bouillon granules

　　1 tablespoon dried oregano, crumbled

　　1/2 teaspoon sugar

　　1/4 cup finely snipped fresh parsley

　　1 teaspoon salt

　　Pepper to taste

　　

Step 1

Heat a Dutch oven over high heat. Cook the beef until browned, 3 to 4 minutes, stirring frequently to turn and crumble the beef. Drain and discard any liquid.

　　

Step 2

Stir in the tomatoes with liquid, coleslaw, water, mixed vegetables, bell pepper, vinegar, bouillon granules, oregano, and sugar. Reduce the heat and simmer, covered, for 30 minutes. Remove from the heat.

　　

Step 3

Stir in the parsley, salt, and pepper.

　　

Cook’s Tip

Step 4

This is a great make-ahead dish, and it freezes well, too.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 181

　　

Step 7

Total Fat: 4.0g

　　

Step 8

Saturated: 1.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.5g

　　

Step 11

Monounsaturated: 1.5g

　　

Step 12

Cholesterol: 42mg

　　

Step 13

Sodium: 526mg

　　

Step 14

Carbohydrates: 18g

　　

Step 15

Fiber: 5g

　　

Step 16

Sugars: 9g

　　

Step 17

Protein: 19g

　　

Step 18

Dietary Exchanges

　　

Step 19

1/2 Starch

　　

Step 20

2 Vegetable

　　

Step 21

2 Lean Meat

　　American Heart Association Quick & Easy Meals