Wednesday, March 12, 2014

Yummy Spaghetti

Tonight I didn't feel like cooking. Nothing new really, some days I do some days I don't. So I turned to my go to dish for nights when I want something quick and easy...spaghetti.
So here we have the spaghetti with meat sauce I made, cheesy garlic bread and wilted lettuce. The garlic bread wasn't anything special. Just store bought french bread, sliced, sprinkled with garlic salt and Italian seasoning mix and a pinch of shredded cheese. The wilted lettuce was a experiment and a bit of a fail. With some tweaking it may work. I wilted it with a bit olive oil, some garlic salt and put it in the oven. It had a very strong lettuce flavor. The Hubby said it may be good with some vinegar sprinkled on it.

The family gave me mixed reviews on the spaghetti. I thought it was great, others thought it was okay, and a couple thought the flavor was a bit odd...but okay.

I made the noodles the usual way...boil in salty water. I browned the meat and while that was all going I made the tomato sauce.  Since I liked it I thought I would post the recipe here. Just a warning, I guessed on the seasoning amounts, so all seasoning amounts are pretty much to taste. Bad Jackie for not measuring.

Spaghetti Sauce with a twist
3 cans diced tomatoes (low sodium preferred)
1 can navy beans, rinsed and drained
1 small can tomato paste
1 lb lean ground chuck
1 tsp garlic salt
1 tsp cumin
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/2 tsp Mrs dash
1 tsp Worcestershire sauce
1/4 tsp black pepper
1/4 tsp ground mustard
1/4 tsp turmeric

1. Brown meat in large skillet.
2. Puree two cans of tomatoes, the beans, and tomato paste together.
3. Add seasonings to tomato sauce.
4. After meat has browned, add tomato sauce and last can of tomatoes.
5. Simmer for 15-20 minutes.

Nutrient data for 8 servings (based on calculator on
Calories 192, Total Fat 4.2g, Cholesterol 51mg, Sodium 289mg, Total Carbohydrates 16.6g, Dietary Fiber 4.1g, Sugars 4.2g, Protein 22.4g, Vitamin A 16% • Vitamin C 19% Calcium 3% • Iron 73%