Ground Beef Veggie Stew

This wonderful, hearty stew helps use up all the late-summer veggies in your garden. I like that it’s filling enough to make a meal, and it’s good for you too!

—Courtney Stultz, Weir, KS

Takes: 30 min • Makes: 6 servings

• 1 lb. lean ground beef (90% lean)
• 1 Tbsp. olive oil
• 1 small yellow summer squash, chopped
• 1 small zucchini, chopped
• 1 small sweet red pepper, chopped
• 2 cans (15 oz. each) diced tomatoes
• 1 cup water
• 1 tsp. salt
• ¼ tsp. pepper
• 3 Tbsp. minced fresh cilantro
• Reduced-fat sour cream, optional

1. 1. In a large saucepan, cook the ground beef over medium-high heat, breaking meat into crumbles, until no longer pink, 5-7 minutes; drain. Remove from pan; set aside.
2. 2. In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes.
3. 3. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until the vegetables are tender, 5-8 minutes. Stir in cilantro to serve. If desired, top with sour cream.

1 ¼ cups: 180 cal., 9g fat (3g sat. fat), 47mg chol., 663mg sod., 9g carb. (6g sugars, 3g fiber), 16g pro. Diabetic exchanges: 2 lean meat, 1 vegetable, ½ fat.