Beef Barley Skillet

I have a new-found appreciation for weekends.  Two glorious days to catch up on everything that was skimped on during the workweek (cleaning, exercise, sleep, studying, sleep).  What a concept!  During the first two years of medical school, the days all meant the same thing...studying for as many hours as you could tolerate.  I'm finally experiencing a true "workweek", and let me tell you, Saturday and Sunday are special :)

Friends for dessert, fun barbeque at Pete's school for alumni weekend, coffee with a friend, shopping, cleaning, decorating for fall, and of course, cooking.  Yes.  My bathroom went from abysmal to sanitary.  Lady had not one but 2 training classes.  And I made this great one-pot, healthy dinner, that freezes well, so we're set for some crazy, whirlwind weeknight.

So a word about barley...don't be scared.  I never really had it much before I found this recipe in a Healthy Cooking magazine.  It's super healthy, with tummy-pleasing fiber and like rice, it tastes like what you make it with.  It has a lovely texture, kinda between brown rice and oatmeal.  Did that weird you out?  Forget my analogy and try the recipe.  I think it'll be a hit!  Ground beef is always good, and you can pretty much load any veggies in it that are rumbling around in the bottom of your refrigerator.  As I mentioned, this makes a big skillet and the left-overs freeze great for later.  One pot meals=less dishes.  Another bonus.

Beef Barley Skillet
Taste of Home Healthy Cooking

1 lb lean ground beef
1/2 onion, chopped
1 garlic clove, minced
1 can (14 1/2 oz) beef broth
1 can (8oz) tomato sauce
1 cup water
2 small carrots, chopped
1 red pepper, chopped
5-6 mushrooms, chopped
1 cup medium quick cook barley
2 tsp Italian seasoning
1/4 tsp salt
1/8 tsp pepper

In a large skillet, cook the beef, onion, pepper, and garlic over medium heat until meat is no longer pink. Drain.  Add the broth, tomato sauce, and water.  Bring to a boil.  Stir in remaining ingredients, reduce heat, cover and simmer until barley is tender, about 15 minutes.  Turn off heat and let stand 5 minutes.

Weekends are wonderful,
Amy

PS:  Lady graduated, again!  This time from intermediate training class at Petsmart.  Doesn't she look thrilled?