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Weeknight Beef Skillet Recipe

Weeknight Beef Skillet Recipe

This mild but hearty family fare is chock-full of veggies, Italian seasoning and nutrition. It’s a quick-and-easy meal that just might become one of your family’s favorites! —Clara Coulston, Washington Court House, Ohio
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 3 cups uncooked yolk-free whole wheat noodles
  • 1 pound lean ground beef (90% lean)
  • 1 medium green pepper, finely chopped
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon sugar, optional
  • 1 package (16 ounces) frozen mixed vegetables, thawed and drained
  • 1/4 cup minced fresh parsley


  • 1. Cook noodles according to package directions; drain. Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  • 2. Add tomato sauce, Worcestershire sauce, Italian seasoning and, if desired, sugar to beef mixture; bring to a boil. Stir in vegetables; heat through. Serve with noodles; sprinkle with parsley.
    Freeze option: Do not cook noodles. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Cook noodles according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little broth or water if necessary. Serve as directed. Yield: 4 servings.

Nutritional Facts

1-1/4 cups beef mixture with 3/4 cup noodles equals 400 calories, 11 g fat (4 g saturated fat), 71 mg cholesterol, 638 mg sodium, 48 g carbohydrate, 11 g fiber, 31 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.