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Jumbletti

Preparation time: 5 minutes
Cooking time: approximately 35 minutes

 

1 pound ground round
1 tablespoon sodium-free beef bouillon granules
2 cups warm water
1 bag (16 ounces) frozen vegetable soup blend mixed vegetables, thawed
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 1/2 teaspoons Italian seasoning blend
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
Juice of 1 fresh lemon
2 cups cooked (about 4 ounces dry) elbow macaroni

In a large pan, brown ground round and drain well. Meanwhile, dissolve bouillon granules in the warm water. Add bouillon, vegetables, tomato sauce, diced tomatoes, Italian seasoning, black pepper, garlic powder, and lemon juice to meat; stir well to combine. Cover, bring to a simmer over medium heat, and cook 15 minutes, or until vegetables are tender; stir frequently. Stir in cooked macaroni and cook an additional 5 minutes, or until heated through.

Yield: 9 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 158
  Carbohydrate: 22 g
  Protein: 13 g
  Fat: 2 g
  Saturated fat: 1 g
  Sodium: 94 mg
  Fiber: 2 g
  Exchanges per serving: 1/2 starch, 2 1/2 non-starchy vegetable, 1 1/2 very lean meat
  Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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