Preparation time: 1 hr and 30 min
1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups beef broth
2/3 cup uncooked pearl barley
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) whole peeled tomatoes, undrained
1 can (8 oz) sliced water chestnuts, undrained
2 cups frozen mixed vegetables (from 12-oz bag)
1. Heat oven to 350 F. Heat 10-inch nonstick skillet over medium heat; add beef and onion. Cook 7 to 8 minutes, stirring occasionally, until beef is brown; drain.
2. In ungreased 3-quart casserole, mix beef mixture and all remaining ingredients except frozen vegetables, breaking up tomatoes.
3. Cover; bake 30 minutes. Stir in frozen vegetables. Cover; bake 30 to 40 minutes longer or until barley is tender.
Bacon Wrapped, Mushroom and Spinach Stuffed Pork Tenderloin in a Creamy Dijon Goat Cheese Sauce
Preparation time:1 hr and 20 min