Friday, November 19, 2010

Slow Cooker Spaghetti

Real Mom Kitchen Recipe
Slow Cooker Spaghetti
Makes six servings

1 28 oz can whole peeled tomatoes
1 15oz can of tomato sauce (roasted garlic)
1 12.5 oz Italian flavored diced tomatoes
10 oz fresh mushrooms
1 tbsp Italian seasoning
1 lb 96/4 ground beef
½ tsp dried basil
2 tsp minced garlic
Other: 6 tbsp reduced fat parmesan; 12 oz. dried spaghetti; 6 slices light wheat bread; spray butter and garlic salt.

Add thawed meat to a slow cooker covered in nonstick spray. Add in all the cans of tomatoes, and break the ground meat up with a large spoon. Stir in the spices and mushrooms. Cover and cook on low for 8 hours. When done cooking, break up the ground meat a bit more, add dried basil and minced garlic. Serve over pasta of your choice, adding 1 tbsp parmesan on top of each.(2 oz. dried pasta per serving).

Nutritional Information: We chose spaghetti and, including a slice of light wheat bread sprinkled with garlic salt and toasted, it came out to 457 calories, 65 carbs, 7 fat grams and 33 protein grams.

Review: So yummy and SO filling. This will be a staple around here for sure! Bonus: the house smelled amazing all. day. long. YUM!

1 comment:

jenn said...

This is a great recipe too Kelly!

I bet I could add the mushrooms and no one would know!

Have a great weekend!