1 pound extra-lean ground beef
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 medium celery stalk, sliced (1/2 cup)
1/2 cup uncooked orzo or rosamarina pasta
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup fat-free plain yogurt
Total time: 23 min
1.Cook beef in 10-inch nonstick skillet over medium-high heat about 6 minutes, stirring frequently, until brown; drain.
2.Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.