• 1/2 lb. wide egg noodles
• 1 lb. ground beef
• 1 medium onion, chopped
• 1 medium green bell pepper, seeded and chopped
• 1 clove garlic, crushed
• 4 cups canned tomato vegetable juice
• 1 cup nonfat sour cream

Cook noodles in a large pan of boiling water 5 minutes, or until just softened. Drain well. Heat a heavy nonstick skillet over medium high heat. Sauté meat, onion, bell pepper, and garlic about 5 minutes, stirring often to break up meat, until browned. Discard excess fat. Stir in tomato vegetable juice and noodles. Bring to a boil. Cover pan, reduce heat to low and simmer 7-10 minutes, stirring often, until noodles are tender and liquid is almost absorbed. Stir in sour cream and cook about 1 minute, without allowing to boil, just until heated through.

Per serving: calories 616, fat 23.4g, 34% calories from fat, cholesterol 137mg, protein 35.8g, carbohydrates 68.0g, fiber 3.3g, sugar 16.2g, sodium 1016mg, diet points 14.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.0, Bread: 2.7, Lean meat: 3.1, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Merlot, or Pinot Noir.