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By Root 593 0

dish is you get everything—protein, veggies, and whole grains—in one pot. And for anyone not sure about whole-grain pastas, this is the place to buy in. The other flavors are so powerful, you’ll never know you’re eating the good-for-you stuff.

4 strips bacon, cut into 1-inch pieces

3 cloves garlic, minced

1 large yellow onion, diced

1 green bell pepper, cored and diced

1 red bell pepper, cored and diced

1 teaspoon Italian seasoning blend

1 pound lean ground beef

14½-ounce can diced tomatoes

14½-ounce can tomato sauce

1 cup chicken broth

1½ teaspoons soy sauce

2 cups whole-wheat pasta (such as elbow macaroni or broken spaghetti)

Salt and ground black pepper, to taste

In a large skillet over medium-high heat, cook the bacon for about 2 minutes, or until it renders enough fat to lightly coat the pan.

Add the garlic, onion, both bell peppers, and the Italian seasoning. Sauté until the onion just begins to soften, about 5 minutes.

Increase the heat to high. Add the beef and sauté until lightly browned, about 5 minutes. Mix in the diced tomatoes, tomato sauce, chicken broth, soy sauce, and pasta.

Bring the mixture to a simmer, reduce the heat to low, cover, and cook, stirring occasionally, until the pasta is tender, about 14 minutes. Season with salt and pepper.

HOW LONG? 30 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 6 SERVINGS

Middle Eastern Beef with Apples and Couscous

Pears are great in this dish, too. Or for a more Polynesian take, try pineapple. Boneless, skinless chicken breasts could stand in for the beef.

1¼ cups water

1 cup regular or whole-wheat couscous

2 tablespoons olive oil

1 large yellow onion, thinly sliced

1 green bell pepper, cored and thinly sliced

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon cinnamon

¼ teaspoon cayenne

½ teaspoon smoked paprika

1 pound sirloin, trimmed of fat and cut into 1-inch cubes

2 green apples, peeled, cored, and cut into bite-size chunks

1 tablespoon cider vinegar

½ cup apple cider or juice

1 tablespoon cornstarch

2 tablespoons water

In a small saucepan, bring the water to a boil. Add the couscous, stir, then cover the pan, remove it from the heat, and set it aside.

In a large skillet over medium-high, heat the oil. Add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.

Add the cumin, cinnamon, cayenne, and paprika. Cook for 1 minute, then add the beef and brown on all sides, about 5 minutes.

Add the apples, vinegar, and cider. Cover and simmer for 5 minutes.

In a small glass, mix together the cornstarch and water. Add this to the skillet and cook, stirring constantly, until the sauce has thickened.

To serve, top mounds of couscous with the beef mixture.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Beef Stroganoff with Egg Noodles and Sour Cream

Using deli-sliced roast beef in this version of the classic stroganoff saves serious time. Since the meat is already cooked, it just gets heated in the sauce right at the end.

12 ounces egg noodles

2 tablespoons olive oil

1 medium yellow onion, diced

4 ounces button mushrooms, sliced

2 cloves garlic, minced

½ teaspoon dried thyme

1½ cups beef broth

¾ pound deli-sliced roast beef, torn into small pieces

1 tablespoon cornstarch

2 tablespoons cool water

Salt and ground black pepper, to taste

¼ cup sour cream

1 scallion, thinly sliced

Bring a large saucepan of salted water to a boil. Cook the noodles according to package directions, then drain and set aside.

Meanwhile, in a medium saucepan over medium-high heat, combine the oil, onion, mushrooms, garlic, and thyme. Sauté until the mushrooms are browned and tender, about 7 minutes.

Deglaze the pan by adding the broth and scraping up any bits stuck to the pan. Add the beef, then return to a simmer.

In a glass, combine the cornstarch and water. Mix it into the sauce, stirring until thickened, 1 to 2 minutes. Season with salt and pepper.

Divide the noodles among 4 serving plates.