GREEK BEEF AND ORZO

1 Pound extra-lean ground beef
½ Cup uncooked orzo or rosamarina pasta
1 Can (14 ½ ounces) stewed tomatoes, undrained
1 Medium celery stalk, sliced (½ cup)
½ Teaspoon salt
¼ Teaspoon ground red pepper (cayenne)
½ Cup fat-free plain yogurt

Cook beef in 10-inch nonstick skillet over medium-high heat about 6 minutes, stirring frequently, until brown; drain. 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.

Serving size: ¼ of dish (about 1¼ cups each)
Calories: 310
Fat: 13 g
Cholesterol: 70 mg
Carbohydrate: 23 g
Protein: 27 g
Sodium: 690 mg

TIP: Serve with whole-wheat pita bread.

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