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GRANDE SPAGHETTI SKILLET
Penny Pinching Main Dishes p.142
Serves 6 (1 full cup)
Here's another stove-top sensation that combines ordinary ingredients from your pantry shelves into a dish with so much flavor I called it "grande"! Sure, you could serve spaghetti a couple times a week as a cost-cutter, but why settle for the same old thing when you can "live a little"!
8 ounces extra-lean ground sirloin beef or turkey breast
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 cups hot cooked spaghetti, rinsed and drained
1 (8-ounce) can kidney beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 (8-ounce) can Hunt's Tomato Sauce
2/3 cup (2 1/4 ounces) shredded Kraft reduced-fat Cheddar cheese
2 teaspoons JO's Chili Seasoning or any chili seasoning 1/8 teaspoon black pepper
6 tablespoons Land O Lakes no-fat sour cream
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat, onion and green pepper. Add spaghetti, kidney beans, corn, undrained stewed tomatoes, and tomato sauce. Mix well to combine. Stir in Cheddar cheese, JO's Chili Seasoning, and black pepper. Lower heat and simmer for 10 to 15 minutes, stirring occasionally. When serving, top each with 1 tablespoon sour cream.
HINT: Usually 1 1/2 cups broken uncooked spaghetti cooks to about 2 cups.
Each serving equals:
HE: 2 1/3 Protein, 1 1/2 Vegetable, 1 Bread, 15 Optional
Calories 225 Calories, 5 gm Fat, 15 gm Protein, 30 gm Carbohydrate, 395 mg Sodium, 105 mg Calcium, 4 gm Fiber
DIABETIC EXCHANGES: 2 Meat, 1 1/2 Vegetable, 1 1/2 Starch
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