1 Lb lean ground beef
2 (14.5 oz) cans no salt added diced or stewed tomatoes
3 C shredded coleslaw mix (aprox 6 oz)
2 C water
10 oz package frozen mixed vegetables, thawed
1 C frozen chopped green bell pepper or 1 large green bell pepper choped
1/4 C cider vinegar or dry red wine
1 Tbl reduced sodium beef bouillon granules
1 Tbl dried orregano, crumbled
1/2 tsp sugar
1/4 C finely snipped fresh parsley
1 tsp salt
pepper to taste
Heat a Dutch oven over high heat. Cook beef until brown, 3-4 minutes, stirring frequently. Put beef in a colander and rinse with hot water to remove excess fat; drain well. Wipe pot with paper towel; return beef to pot.
Add undrained tomatoes, coleslaw, water, mixed vegetables, bell pepper, vinegar, bouillon, oregano, and sugar to beef; bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes. Remove from heat.
Stir in parsley, salt, and pepper.
Servings: 6; 1 1/2 cups per serving
WW points per serving: 4
Calories: 198 Fat: 5 Fiber: 6