JoAnna Lund's All American Spaghetti with Meat Sauce
Yield: 4 Servings
8 oz Ground 90% lean turkey or Beef
1/2 c Finely chopped onion
1 3/4 c (15 oz) Hunts tomato sauce
3/4 c Water
1/2 c (2.5 oz jar) sliced undrained mushrooms
2 t Splenda
1 1/2 t Italian seasoning
2 c Hot cooked spaghetti rinsed & drained
1/4 c (3/4 oz) 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
plate, spoon a full 3/4 cup sauce over spaghetti, and sprinkle 1 T fat-free Parmesan cheese
on top.
Lin's notes: We like our sauce thicker, so I simmered mine for about 2 hours on simmer, stirring occasionally.
Each serving contains:
HE: 2 1/4 vegetable, 1 3/4 protein, 1 bread, 1 optional calorie
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241 calories, 5 gm fat, 16 gm protein, 33 gm carbohydrate, 782 mg sodium, 33 mg calcium,
5 gm fiber
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DIABETIC: 2 vegetable, 1 starch, 2 meat
Source: JoAnna Lund's Cooking Healthy Across America, p. 338
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