CHEESEBURGER NOODLE SKILLET
8 OZ. ground 90% lean turkey or beef
1/2 cup chopped onion
1 3/4 cups Hunt's chunky tomato sauce (15 oz can)
1 tablespoon Brown Sugar Twin
1/2 cup dill pickle relish
1/4 teaspoon black pepper
2 cups cooked noodles
3/4 cup shredded Kraft reduced-fat Cheddar cheese (3 oz)
In a large skillet sprayed with butter-flavored cooking spray,
brown meat & onion. Stir in tomato sauce, brown sugar twin,
dill pickle relish & black pepper. Add noodles & cheese.
Lower heat. Simmer until cheese melts, about 10 minutes,
stirring occasionally.
Serves 4 (1 cup)
Each serving equals:
HE: 2 1/2 Pr, 2 1/4 Ve, 1 Br, 1 OC
297 Calories, 9 gm Fa, 21 gm Pr, 33 gm Ca, 833 mg So, 2 gm Fi
Diabetic: 2 1/2 Meat, 2 Veg, 1 Starch.
HINT: A Full 1 3/4 cups uncooked noodles usually makes about
2 cups cooked.
It indicates that it freezes well.
I did check out both references to the Chunky Tomato Sauce that the ladies listed above. In the July 2001 issue in the New Product Alert she suggests: "For any of my older recipes where I called for Chunky Tomato Sauce, I'd suggest using Diced Tomato Sauce for Soups & Stews."
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