Ingredients: 1 pound extra lean ground beef
1 medium onion — chopped (1/2 cup)
2/3 cup barley — uncooked
2 cups beef broth — low sodium
1/2 teaspoon oregano — dried leaves
1/4 teaspoon salt — optional
1/4 teaspoon pepper
2 cups tomatoes — canned, whole,
— drained 1 can water chestnuts — 8 oz., sliced,
undrained 2 cups frozen mixed vegetables — any variety
Directions: Heat oven to 350 Deg. F. Spray 10-inch nonstick skillet with no-stick cooking spray. Cook beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain.
Mix beef mixture and remaining ingredients except frozen vegetables in 3 quart casserole, breaking up tomatoes. Cover and bake 30 minutes. Stir in frozen vegetables. Cover and bake 30 to 40 minutes longer or until barley is tender.
Serves 6