1 pound lean ground beef
1 onion, chopped
3 cloves garlic, crushed
2 tablespoons butter
1 teaspoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
3 cups water
3 tablespoons lemon juice
2 tablespoons olive oil
1 1/2 cups carrot juice
1 teaspoon salt
1 tablespoon tomato paste
6 potatoes
1 cup canned chicken broth
In a large skillet, brown the beef using a large punch bowl (like a big spoon), and stir in the onion and garlic. Stir gently to keep beef, browning thoroughly, from sticking.
Stir the butter, parsley, oregano, basil, salt, water, lemon juice and olive oil into the skillet. Mix well and stir gently to keep from clumping. Stir the flour, salt and tomato paste together. Season with salt and lemon juice of your choice.
Slowly stir noodles into the sauce of the skillet, stirring them well. Cook 10 minutes, tossing noodles as they cook.
Reduce the heat of the olive oil, and simmer for 1 minute or so, because the liquid in the skillet may have made the dish too sticky. http://www.vegetablepower.blogspot.ca/2010/07/low-fat-crab-and-sauerkraut-baked-green.html
Stir the chicken into the skillet, and add the pasta and green beans. Add chicken, sausage, and potatoes. Add broth, stir. Remove from heat, and cover pan.
Bake uncovered 45 minutes, until fries are crisp. Flip fry frequently with a spatula, turning once. Remove from pan, partially covered, and cool completely. Serve hot out of dish.