Beef Barley Skillet

1 lb. lean ground beef
1/4 C. chopped onion
1 garlic clove, minced
1 can (14-1/2 oz) reduced sodium beef broth
1 can (8 oz) tomato sauce
1 C. water
2 small carrots, chopped
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 C. medium pearl barley
2 t. Italian seasoning
1/4 t. salt
1/8 t. black pepper

In a large skillet, cook the beef, onion, 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 the remaining ingredients.  Reduce heat; cover and simmer for 45-50 minutes or until barley is tender.

Serving size: 1-1/2 C.
400 calories, 10g fat, 683mg sodium, 48g carbs, 10g fiber, 30g protein

**This has the potential to be much better.  The ratio of barley to the rest of the ingredients was a little high and there needed to be some additional flavoring with using homemade no-salt beef broth and no-salt-added tomato paste that I always use.