8 oz. extra-lean ground sirloin beef or turkey breast 1/2 cup chopped onion 1 (10 0z.) pkg. frozen chopped spinach, thawed & thoroughly drained 1 1/2 tsp. JO's Italian Seasoning or any Italian seasoning 1 (2.5 oz.) jar sliced mushrooms, drained 1 (8 oz.) can Hunt's Tomato Sauce 1 (15 oz.) can diced tomatoes, undrained 1 T. granular Splenda 2 cups cooked shell macaroni, rinsed & drained 1/2 cup + 1 T. ( 2 1/4 oz.) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 350 degrees. Spray an 8-by8-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in spinach, Italian Seasoning, mushrooms, tomato sauce, undrained tomatoes and Splenda. Lower heat and simmer for 5 minutes. Add shell macaroni. Mix well to combine. Spoon hot mixture into prepared baking dish. Evenly sprinkle Cheddar cheese over top. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 serving.
Serves 4, each serving equals: HE: 3 Ve, 2 1/4 Pr, 1 Br, 2 OC 262 Calories, 6g FA, 21g Pr, 31g Ca, 746mg So, 201mg Cl, 4g Fi Diabetic Exchanges: 2 1/2 Ve, 2 Mt, 1 St Hint: Usually 1 1/3 cups uncooked shell macaroni cooks to 2 cups from newsletter 4/03, p. 4
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