All-American Spaghetti with Meat Sauce
It may have had it's origins in Italy, but I like to think that we've taken this tasty ethnic entree into our American hearts! It certainly fits my definition of comfort food, but it also suits out American way of life because it's a speedy meal to prepare. When they were growing up, my kids looked forward to Spaghetti Night--and so did their mom, because I didn't have to spend ages in the kitchen preparing dinner.
Serves 4
1/2 cup finely chopped onion
1 3/4 cups (one 15-ounce can) Hunt's Tomato Sauce
3/4 cup water
1/2 cup (one 2.5-ounce jar) sliced mushrooms, undrained
2 teaspoons pourable Splenda
1 1/2 teaspoons Italian seasoning
2 cups hot cooked spaghetti, rinsed and drained
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in tomato sauce, water, and undrained mushrooms. Add Splenda and Italian seasoning. Mix well to combine. Lower heat and simmer for 10 minutes, stirring occasionally. For each serving, place 1/2 cup spaghetti on a plate, spoon a full 3/4 cup meat sauce over spaghetti, and sprinkle 1 tablespoon Parmesan cheese over top.
HINT: 1 1/2 cups broken uncooked spaghetti usually cooks to about 2 cups.
Each serving equals:
HE: 2 1/4 Vegetable, 1 3/4 Protein, 1 Bread, 1 Optional Calorie
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241 Calories, 5gm Fat, 16gm Protein, 33gm Carbohydrate,
782mg Sodium, 33mg Calcium, 5gm Fiber
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DIABETIC: 2 Vegetable, 2 Meat, 1 Starch
"Cooking Healthy Across America, pg. 338"
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