Right after I got married, my aunt gave me her recipe for skillet spaghetti and told me it was a perfect weeknight meal. Over the years I’ve changed up the ingredients and played with the seasonings to make it a healthier dish, but my family still loves it.
—KRISTEN KILLIAN DEPEW, NY
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 pound lean ground beef (90% lean)
2 tablespoons dried minced onion
2 teaspoons dried oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
3 cups tomato juice
2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
8 ounces uncooked whole wheat spiral pasta
Chopped tomatoes and minced fresh oregano, optional
1. In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.
2. Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with tomatoes and oregano.
PER SERVING 1 1/3 cups equals 319 cal., 7 g fat (2 g sat. fat), 47 mg chol., 442 mg sodium, 41 g carb., 6 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.