Courtnee Lowe – Guest Contributor
Jan 5 2012


Provided by:
Holly Clegg, Author of the trim&TERRIFIC™ cookbook series and KIDS COOKING for Mommies 

Years ago we made this for a house full of kids, and everyone raved about it—it’s a great way to get veggies into their diets.


Makes 8 servings

1 pound ground sirloin
1 onion, chopped
1 teaspoon minced garlic
1 (15-ounce) can tomato sauce
1 (141/2-ounce) can chopped tomatoes
4 cups water
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 bay leaf
1 cup sliced peeled carrots (in rings)
1 (11-ounce) can corn niblets, drained
1/3 cup rice, uncooked

1. In large pot, cook meat, onion, and garlic until meat is done. Drain any excess liquid.
2. Add tomato sauce, tomatoes, water, salt, pepper, Worcestershire sauce, bay leaf, and carrots. Bring to boil, lower heat, cook 10 minutes.
3. Add corn and rice, continue cooking over medium heat until rice is done and carrots are tender, 30 – 40 minutes. Add more water if too thick. Serve.

Nutritional information per serving
Calories 160, Protein (g) 14, Carbohydrate (g) 21, Fat (g) 3, Calories from Fat (%) 16, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 30, Sodium (mg) 482 Diabetic Exchanges: 1.5 very lean meat, 1 starch, 1 vegetable

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